Turmeric Ginger Lemonade

Turmeric Ginger Lemonade

This drink is an anti-inflammatory digestive aid, and a refreshing treat! Turmeric root can be hard to find. Whole foods carries it sometimes, otherwise, order it from amazon!


  • Turmeric Root
  • Ginger Root
  • Honey
  • 1 quart of Boiling water
  • 1 Lemon 


Slice and peel approximately two inches of turmeric and ginger root. Put in a 1 quart glass pitcher, pour boiling water over the roots, squeeze a full lemon into the drink, and add honey to taste. Can be enjoyed as a hot or cold drink. Enjoy!

SCD Super Easy Jam

SCD Super Easy Jam


Berries (strawberries, raspberries, blueberries, etc.)
  Honey to taste


 Put a little bit of water on the bottom of a pot, so the jam doesn’t burn. Boil the fruit on medium heat until it starts to look like jam (about 30 minutes). Add honey to taste. Put the jam into an immersion blender to make it smooth. Enjoy!!

This picture features my homemade strawberry-raspberry jam with melba toast that we bought from Digestive Wellness/Wellbee’s. They have a lot of really great SCD products!

We also use this jam to make strawberry yogurt. I love mixing it with yogurt and adding in granola for a quick breakfast!

SCD Cauliflower Pizza

SCD Easy Cauliflower Pizza


1 small head of cauliflower
1 egg

SCD friendly marinara sauce
Grated white cheddar cheese

Cut up the cauliflower and put it into a food processor. Process until the cauliflower resembles rice. Put cauliflower in a nut milk bag, and squeeze out all the moisture. In a bowl, mix the cauliflower with one egg and salt. Line a pizza pan with parchment paper, and press the crust down on to the pan. Bake the pizza for about 20-30 minutes, or until it starts to brown on the edges. Cool down, add the sauce and cheese, and put back in the oven for an additional ten minutes. Add oregano, basil or any other spice. Enjoy!!

SCD Lemon Freeze

SCD Lemon Freeze

(Adapted from the frozen strawberry cheesecake on a sunflower crust in the Vegetarian Everyday cookbook)


  • 2 1/2 cups of sunflower seeds, toasted (or any other nuts, toasted for flavor) 
  • 12 pitted medjool dates 
  • 2 tbsp coconut oil
  • 1/ tsp sea salt 

Place all ingredients in a food processor, process until well combined, but not completely powdered. Press it into a springform pan lined with parchment paper. 

Lemon freeze:

  • 6 egg yolks
  • 1/2 cup lemon
  • 1/2 cup honey
  • 3 tbsp coconut oil
  • 1 cup of almond milk 

Mix all of these ingredients in a double broiler, cook on medium heat until the mixture is thickened. Cool down the mixture in the fridge for about an hour, then mix in about 1 cup of almond milk. Add this mixture on top of the crust, and place in the freezer for several hours. Enjoy!!

Organic Red Lentil Penne Pasta

Organic Red Lentil Penne Pasta:

The discovery of this pasta, made by Tolerant Foods was really exciting for me. Since I started the diet two and a half years ago, the closest I had come to pasta was spaghetti squash! They have a couple of different pasta shapes, including rotini, fettuccine, and penne, and they also have another version made from black beans! I like the red lentil one best because it has a color that is similar to real pasta, and it absorbs flavors really well!

How we like to cook it: Soak the pasta for a minimum of five hours (to get rid of all the extra starches), boil a pot of water, drop the pasta in the boiling water, then strain it after a few seconds (otherwise the pasta gets really soggy).

Website for tolerant foods: http://www.tolerantfoods.com

This pasta is also sold at Whole Foods supermarkets!!

SCD Mini Lemon Tarts

SCD Mini Lemon Tarts 

These lemon tarts are an amazing dessert and snack, especially when eaten frozen!! We use this really amazing pan from Williams Sonoma to give the tarts their decorative shape Tartlet Baking Set . This recipe can also be made into one large tart!



  • 6 egg yolks
  • 1/2 cup of lemon juice
  • 1/2 cup of honey
  • 3 tablespoons of coconut oil


  • 2 cups of almond flour
  • 1 tablespoon of honey
  • 1 egg 
  • 2 tablespoons of coconut oil 


To make the crust, add all the crust ingredients into a food processor and pulse until dough forms. Roll out the dough between two pieces of parchment paper, cut out the mini tart shapes with a cookie cutter and place them into a tart pan. Cook the shells for 10 minutes at 350 degrees. While you are waiting, start making the filling and put the ingredients in a double broiler, and cook for about 15 minutes, while stirring the mixture constantly. Pour one tablespoon of the lemon filling into each of the tart shells once they come out of the oven. Then place the tarts back into the oven for a couple of minutes. Enjoy!! 

SCD Hazelnut Gelato

SCD Hazelnut Gelato


1 cup of hazelnuts
2 cups of water
1 tablespoon of vanilla extract
3 tablespoons of honey
2 egg yolks


Make hazelnut milk: Toast the hazelnuts in the oven at 350 degrees until lightly toasted. When cool, remove the skin, and then put the hazelnuts in a blender with two cups of water. Blend the mixture at high speed for a few minutes, then strain the mixture through a nut milk bag or cheesecloth. (we use two nut bags, one inside of the other, to ensure the smoothest possible hazelnut milk.
Make the ice cream: Place the milk in a saucepan, add egg yolks, vanilla, and honey, then heat slowly until the mixture thickens. Cool the mixture down in a refrigerator, then put it in an ice cream maker. (Optional: chop up some hazelnuts and add them to the mixture in the ice cream maker for a crunchy texture) 

SCD Banana Bread

SCD Banana Bread


  • 3 cups of almond flour
  • 3 whisked eggs
  • 2 ripe bananas smashed
  • 1 tablespoon of baking soda
  • 1/2 tablespoon salt
  • 1 tablespoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil


Mix the wet ngredients together (eggs, vanilla, honey, coconut oil, mashed bananas). After wet ingredients are mixed together, combine them with the dry ingredients (almond flour, baking soda, salt. Put the mixture into a pan, top it with banana slices and almond slivers (or it can be topped with whatever nuts or fruit you choose!). Bake the bread at 350 degrees for 45 minutes to 1 hour depending on how big the pan is. The banana bread should be ready when a toothpick is inserted into the middle and comes out clean. (Side note: For a lighter loaf, make it 2 cups almond flour, 1 cup coconut flour) Enjoy!!