SCD Chewy Monster Cookies

SCD Chewy Monster Cookies
Makes about 4 dozen
½ cup (1 stick) unsalted butter, softened (I actually use salted...doesn't seem to matter)
¾ cup honey
1 large egg, lightly-beaten
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. “legal” vanilla extract (no added sugars)
3 cups blanched almond flour
1 cup raisins
1 cup chopped walnuts or pecans
1 cup unsweetened, shredded coconut

Preheat the oven to 325° F.

Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto
cookie sheets that have been lined with parchment paper. Flatten each dough glob with
dampened fingers.

Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while...that sounds like a long time for a cookie to bake...try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.

They freeze well.

Original recipe from:  http://bethsblog.typepad.com/turtle_soup_scd_cookbook_/scd-chewy-monster-cookies.html

Smoothies (SCD)

You MUST give your child the SCD version of yogurt.  It's the best probiotic on the planet, as far as I'm concerned.  Here is some info:  http://www.breakingtheviciouscycle.info/legal/detail/homemade-yogurt/

These smoothies will have them begging for more.

You'll need:

Blender (a tough one...frozen fruit can beat up the cheap ones.  I actually have a Ninja (from WalMart).

SCD Yogurt (recipe here -  http://www.breakingtheviciouscycle.info/knowledge_base/detail/yoghurt-how-to-make-with-yoghurtmaker/.  I use the Yogurtmaker that I got from Amazon, but there are other ways to make it, too)

Organic spinach (I buy the biggest package I can find at Hannaford)

Honey

Frozen fruit (I use so many mixtures it isn't even funny.  I buy the big bags from Walmart -- take your pick!)

Directions:

I put about 3 cups of yogurt (now, we're a big family...so we drink about 6 (six) 8 oz. glasses of this when I make a batch...your family might not be as needy) into my Ninja.  I add a couple of big handfuls of the spinach (by now the blender looks about 3/4 full...but don't worry, it will go down when you turn it on).  Put in as much honey (optional) as desired.  Cover with fruit.  Turn on your blender and within a few seconds everything will start to sink down from being chopped up.  Add more fruit until thick.  If it gets too think (happens to me all the time), either add a little bit of orange juice or just keep blending it until it pours right.

Chicken Stock (SCD)

I use this when I make chicken soup and chicken stir-fry.  Very important for gut health!

Chicken Stock

Ingredients:
12 c. filtered or spring water
1 organic chicken or 3-4 lbs chicken parts with bones
1 onion, coarsely chopped
3 carrots, cut into 3 inch pieces
2 celery ribs cut into 3 inch pieces
2-3 zucchini sliced into 2 inch rounds
2 T. raw apple cider vinegar
2 T. coconut oil
1 heaping Tablespoon garlic puree
1 tsp. ground ginger
2 T. salt

In a large stock pot place chicken and water. Bring to a boil, skim the foam off the top and discard. Place chicken in a large crock pot. Pour water over the meat (be careful, use a large measuring cup with a handle to ladle the hot water) and add all remaining ingredients. Cook on low 12 hours. Remove chicken and place on a platter to cool. Continue cooking the broth. Once chicken has cooled remove all meat from the carcass (this makes a great chicken salad). Place all bones and skin (anything remaining) back into crock pot and cook 12 more hours. Strain through a seive, discarding all vegetables and bones. Place broth in the refrigerator to cool, skim off fat and place in canning jars to store. This stock keeps 2 weeks in the refrigerator or up to 6 months in the freezer.

Note: I like to start the chicken after dinner, then cook overnight. In the morning I remove the meat and cook the broth all day, straining it just after dinner again and putting about 2-3 cups into plastic containers and freezing.