SCD Lemon Bars

I actually just made these today...two out of three loved them!



SCD Lemon Bars
Ingredients
Crust
1 1/2 cups blanched almond flour
1/2 tsp sea salt
2 TB melted butter
1 TB honey
1 TB vanilla extract
Topping
1/4 cup melted butter
1/4 cup honey
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 20 minutes, until lightly golden. While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15 to 20 minutes, until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.

Original recipe from http://www.comfytummy.com/2010/11/22/scd-lemon-bars/

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.