Egg-Chicken-Veggie Scramble.

It's been so long since I last posted. The weather in Seattle is getting colder by the day and my hubby and baby were totally under it. They are still recovering from the bad cold. So you can imagine how busy I would be although I escaped the cough and cold.
Ok, so here is one more kid- friendly recipe, adults love it too.

Ingredients:

1. Ground Chicken -1/2 pound.
2. Eggs - 2.
3. Onion - 1 finely chopped.
4. Tomato - 1 large finely chopped.
5. Carrot - 1finely chopped.
6. Other vegetables that can be used: peas, string beans, cabbage, cauliflower.
7. Garlic Paste - 1/2 Tsp.
8. Ginger paste - 1/2 Tsp.
9. Cumin powder - 3/4 Tsp.
10. Coriander Powder - 1 Tsp.
11. Salt - according to taste.
12. Cooking Oil - I use coconut oil

Process:

• In the ground chicken add ginger paste, garlic paste, cumin & coriander powder, salt and mix thoroughly.
• Scramble 2 eggs+salt in a pan and keep separately.
• In a pan heat cooking oil of your choice.
• Add the chopped onion and fry till they are translucent.
• Add the chopped tomato and fry for sometime.
• Add the carrots and let cook for 1 min on medium heat.
• Now add the ground chicken mixture in parts in thin patty like shapes to the fried veggies.
• You might need to add some extra salt.
• Let the ground chicken cook and with the veggies for 7-10 minutes over medium flame/ till cooked.
• Cover if needed.
• When the chicken is cooked, remove from heat.
• Add the scrambled egg and mix thoroughly.
• Serve hot with some Tomato Ketchup.

The above quantity will be enough for 2 servings. You can always add as much veggies as you want.

Cooking all the time!

SCD...yea the diet we are following, comes with this challenge. You HAVE to eat home cooked foods all the time. It is not easy but the key to eating at home always and having fun in life at the same time is KEEP YOUR RECIPES SIMPLE.

With a 3 1/2 yr old who gets hungry without any warning, the most important thing for me is to keep a handful of easy and quick recipes that will nourish her as well as give the variation she wants. Believe me it is not all that tough!

But before you start a routine like that you have to love your own body as though it is a place of worship. You have to be determined that no matter what, no matter how tired you are you are not going to compromise with bad foods. You will cook with all the love and nourish yourself and your loved ones.

We try to do as much Organic foods as we can. Yes it burns our paycheck but is there anything more important than our own health and well being? It is very important to understand that we will grow old one day and we want to feel good and look good no matter what age we reach.

It is obvious that no one starts to do something like that unless someone has a serious health issue in the family. Some people might think I am crazy.  Yes, I have health issues and my daughter and husband have their share too. It could happen to anybody. So why wait till it actually happens? Why not start practicing the ritual from now on? It will do only and only good to you and your loved ones.

I don't know how long I will have to follow the SCD diet, but even if one day I am able to have other foods, I will never give up the practice of Home Cooking, nor will I go back to processed foods again. More than anything else, it gives me extreme joy and satisfaction to be able to love my family completely and the happy look on their faces after a satisfying meal is priceless!

Coconut Cream and Nut Dipped Banana...Raw, GFCF, Vegan.

I love coconut cream and banana is my second favorite fruit, first would be mango. I easily consume 2-3 bananas a day. Hence I keep doing things to my banana to make it more fancy.
The process of making these is the same as the Banana-Coconut Dibs, just the ingredients are different.

Ingredients:

1. 1 large ripe banana.
2. Unsweetened raw coconut cream/butter. I use Artisana.-2 Tbsp.
3. Pecans/ walnuts/ almonds - not very finely ground.
4. Coconut Oil - Optional.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut butter is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting. Can add a little coconut oil to improve consistency.
• Keep the ground nuts ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut butter and dab onto the ground nuts covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is).
• Take out of the freezer and serve immediately.

One more way of having it and I do it often when I am extremely hungry is dip the pieces in the butter, sprinkle the nuts and put it directly in your mouth :)
Enjoy the tropical bliss!

Bengali Veggie Stirfry AKA Palak Chorchori.

This is a very simple and easy to make dish and tastes great. It tastes best with rice but since we cannot have grains we just have it as it is.
The flavoring agent in this dish is a blend of five spices called Panch Phoron. It is a very commonly used spice blend in Bengal.

Panch Phoran:This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

Ingredients:

• Cumin seeds
• Fennel seeds
• Nigella seeds
• Fenugreek seeds
• Mustard seeds

Preparation:

• Mix all the above in equal quantities and store in an airtight container.

OR you can buy a pack from the Indian store.

Ingredients:

1. Eggplant -1.
2. Radish - 1 or 2 depending upon the size but more than the eggplant.
3. Carrots -  equal amount as the radish.
4. Spinach - equivalent to the total quantity of the other veggies.
5. Panch phoron.
6. Whole dried red chillies - 3 to 4.
7. Salt - according to taste.
8. Honey - 1 heaped Tsp or according to taste
9. Turmeric - 1/2 Tsp
10. Ghee - 1 Tsp 
11. Cooking oil - 2 Tsp.

Process:

• Wash and cut all the vegetables into desired shaped pieces.
• Keep in mind you need to peel the radish before cutting onto further smaller pieces.
• In an iron skillet take 2 Tsp cooking oil and heat over high flame.
• When the oil is hot add the whole red chillies and lower the heat.
• When the chillies become almost blackish in color, add 1 teaspoon Panch Phoron.
• After 30 seconds add the cut vegetables and stir thoroughly.
• Add salt according to taste.
• Add very little turmeric, so that the original color of the vegetables is not masked.
• Cover and let cook on medium heat for 4 - 5 minutes.
• In the mean time wash the spinach thoroughly and chop into smaller pieces. If you are using baby spinach leaves you need not chop them.
• When the vegetables are almost done add the Spinach and stir and mix throughly.
• After 1 minute, add honey.
• Now keep stirring making sure that you don't mash the eggplant, dry down the whole thing to a desired consistency.
• Now remove from heat, add ghee and cover for 5 minutes.
• Make sure that the ghee spreads evenly before serving.
• Serve Hot!

All about SCD...why and how?

 I have not discovered the diet. Hence I will not go on and on about the topic.

But let me share with you my own experience. I and my family have benefited immensely from the diet. I had some serious digestive issues which are better now( I am sure they will go away completely one day), the puffiness of the glands on my face is also under control and I have more energy than ever, I feel younger :). My body feels so much better. The mid-day headaches and fatigue are gone. The intense craving for sugar is also gone. I never imagined I could get back to this state of health just by changing my eating habits. I follow the SCD diet and I eat only organic food. Added benefit, it keeps my weight under control.

If you want to know more about the diet please visit the website below:

http://www.breakingtheviciouscycle.info/index.htm

or read this book.

It is a diet intended mainly for Crohn's disease, Ulcerative colitis, Celiac disease, Diverticulitis, Cystic fibrosis, chronic diarrhea ,Irritable Bowel Syndrome, Autism, ADHD and many other neurological problems. However it is a very healthy, balanced and safe diet that has health benefits for everyone. 

The Specific Carbohydrate Diet™ is based on the principle that specifically selected carbohydrates, requiring minimal digestive processes, are well absorbed and leave virtually none to be used for furthering microbial overgrowth in the intestine. As the microbial population decreases due to lack of food, its harmful byproducts also decrease, freeing the intestinal surface of injurious substances.

To read more about the science behind the diet. Click here.

To find out foods that are allowed/not allowed in SCD diet, Click here.

Banana-Coconut Dibs...Raw, GFCF, Vegan.

I dont like complex recipes. My recipes are simple and easy to make for anyone. SCD diet itself is very challenging so we need a lot a recipes in hand that are easy to make, are nutritious and takes less time to prepare.
I made these yesterday, super easy and super delicious. My eyes roll to the back of my head with every bite. Seriously! You got to try this one.
Before I start, let me tell you, I am a big big fan of Coconut oil. I cook with it, use it as a lotion on my face and body. Why do I love Coconut oil? Read this.
My most preferred brand of Coconut oil is Tropical Traditions, next would be Artisana.

Ingredients:

1. 1 large ripe banana.
2. Coconut oil - 1 Tbsp
3. Honey - 1 Tbsp
4. Unsweetened coconut flakes/ shredded coconut.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut oil is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting.
• Now add 1 Tbsp honey to the coconut oil and beat till they blend well.
• Keep the grated coconut ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut oil-honey mixture and dab onto the flakes covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Now with a spoon carefully pour the remaining coconut oil- honey mixture on the pieces covering all sides. Cover with more coconut flakes.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is). We just want to solidify the coconut-honey mixture and cool down the banana.
• Take out of the freezer and serve immediately.
• Close your eyes with every bite and enjoy the exotic taste!