| Lentils, Monastery Style (Note: lentils need to be sprouted if you're on the SCD diet)
1/4 cup olive oil 1 cup lentils, dry
2 large onions, chopped 1/4 cup parsley
1 carrot, chopped 1 16oz can tomatoes
1/2 tsp thyme grated cheese
1/2 tsp marjoram
3 cups seasoned stock or water
onions, carrots in olive oil 3-5 minutes. Add herbs & saute' 1
minute. Add stock/water, dry lentils, parsley & tomatoes. Bring
to boil. Cover and simmer for one hour.
Serve with grated mozzarella cheese (we use soy cheese) about 2 Tbsp per person.
Serves 4-6 people. Enjoy!
4 Tablespoons butter, melted
1/3 cup honey
1 teaspoon cinnamon
1/8 teaspoon salt
¼ teaspoon baking soda
2 cups almond flour
½ cup raisins (optional)
Pecan halves (optional)
Preheat oven to 275 F.
butter in mixing bowl. Add all other ingredients, except pecans,
stirring the flour in last. Form dough into 1 inch diameter balls and
place on a buttered cookie sheet. Press a pecan half into each ball to
flatten. If not using pecans, flatten cookies a bit with the tines of
Bake at 275 F for 10-15 minutes, or until done.
Recipe from Lucy's Specific Carbohydrate Diet Cookbook - www.lucyskitchenshop.com
Peanut Butter Balls
Yields 60 - 80 Balls
2 cups Peanut Butter, crunchy
1/3 cup Honey
2 tsp. Vanilla
½ cup Sunflower seeds, raw
1/3 cup Almonds, slivered
¼ cup Walnuts, chopped (or pecans)
2 Tbs. Sesame seeds
1 cup Coconut, shredded
½ cup Raisins
Mix in order given. Roll in additional sesame seeds or coconut. Refrigerate.