Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

This recipe is from my other blog.

Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

This is so easy and so delicious!  

In a 10" frying pan melt:

4 tablespoons coconut oil


Add to the frying pan: 

3 cloves fresh, minced garlic
1 teaspoon parsley
1 teaspoon chives
1 - 12 ounce bag of peeled, raw shrimp that has been rinsed and soaked for about 10 minutes

Sea salt, to taste
Cook over medium heat for about 8 minutes or until the shrimp is pink

Meanwhile, boil 1/2 head cauliflower cut into florets or 1/2 bag of frozen cauliflower in a covered saucepan until it can be pierced with a fork, about 6 minutes.  Drain The cauliflower.  Serve it with the shrimp and sauce over it.  (It could be served over rice or noodles for non-SCD.)

Enjoy!

Apple Almond Bars

Apple Almond Bars

Apple Almond Bars

I'm still fairly early on my SCD* adventure hoping to heal my stomach.  I was wanting something that was yummy, easy and SCD friendly.  This is what I came up with.  They would be amazing with a variety of other flavorings like cinnamon and cloves or other SCD legal extracts like almond or maple.  They are SCD legal, as well as being low carb, gluten free and dairy free if the yogurt topping is omitted.

Apple Almond Bars
Makes 9 cookies

Preheat the oven to 350F.  Prepare an 8" square cake pan with an olive or coconut oil cooking spray with no added ingredients or butter the pan.  Set it aside.

Place the following ingredients in a mixing bowl:

1 cup blanched almond flour
1/3 cup unsweetened applesauce
1/3 cup raw honey
2 tablespoons coconut oil, liquid state (above 70F)
2 teaspoons Homemade Vanilla Extract
1/4 teaspoon salt ("Real Salt" or Himalayan)

Combine them well and spread the batter into the prepared pan, smoothing the top.  Bake the bars for about 20 minutes or until they are just becoming golden.  Cool and cut into bars.  

I served mine with honey sweetened SCD yogurt and blueberries.  (Omit the yogurt for IC.)  Heavenly!

Enjoy!

*SCD = The Specific Carbohydrate Diet by Elaine Gottschall 


Simultaneously published on my other blog, here.

Protocol for a Flare

Protocol for a Flare

Protocol for a Flare

I had to have my gallbladder taken out by emergency surgery around Christmastime last year, 2015.  To be very honest, I've been struggling since.  I've ended up back in the emergency room three times and the hospital twice for several days at a time for severe abdominal pain.  The last time, in February, they did upper and lower scopes on me and discovered that the lining of my stomach is inflamed and that a lot of the pain I am experiencing is because of my back.  I've had arthritis due to injuries since my late twenties, and I have multiple herniated disks; so it is not surprising that my back would be causing me issues.

With the diagnosis of an inflamed stomach lining, I decided to go on the Specific Carbohydrate Diet.  The diet is described in detail in the book, Breaking the Vicious Cycle, by Elaine Gottschall.  It was designed specifically for inflammatory bowel disease, celiac disease, crohn's disease, ulcerative colitis and other intestinal conditions.  My sister has crohn's and was at the point of needing radical surgery.  She asked me to research alternatives and I discovered Elaine Gottschall's book.  She did the diet and reversed her crohn's.  With that knowledge, I decided that it certainly wouldn't hurt me; and most likely, it would help!

This link will take you to Amazon.com where you can purchase the book and I will recieve a small affiliate credit.  Thank you so much!

I began the diet the day after I got home from my last trip to the hospital.  I immediately improved.  I have been doing it for about a month now.  I've lost several pounds and inches around my midsection.  My pain level is much better, I'm sleeping better, and my tummy hasn't been hurting.

Well, it hadn't been until a couple of days ago.  I ate some dried fruit without thinking clearly about what I was doing.  I had some stewed prunes, and a couple of hours later I had some dried dates.  Within about three hours I had severe diarrhea and horrible burning pain in my stomach.  The first day and part of the second I tried to continue eating.  Then a friend of mine on the Breaking the Vicious Cycle:  Specific Carbohydrate Diet Facebook Group suggested that I stop eating solids for a time until I am feeling better.  He said, 

Sometimes it's best not to eat it all but just stay on non-acidic fluids with lots of honey...Putting any type of food in that will cause digestion and scarring or scraping as it moves along and digestion is the last thing that you want. Isn't it?

That seemed like really wise advice, so I stopped trying to eat any solid foods.  Now, this doesn't mean I'm not taking in any nourishment.  Actually, I am quite comfortable, food wise, and actually, I'm feeling a whole lot better.  

One of the things I learned while I was at the hospital and subsequently is that pain control is really a lot more important than I ever gave it credit.  When my pain is out of control, so many other things go out of control as well.  Is the the pain that is causing my problem or the problem causing the pain?  It seems like it is a vicious circle to me.  Much of my protocol is geared at pain control.  It is concert of food and medication seeking to balance each other with the end being restored functioning.  My goal is to document what I'm doing and why.  My hope is that it will help someone else along the way.

My Personal Protocol for a Flare:

Bone broth with egg stirred in, aka "Cream of Whatever Soup" without the spinach -- this provides easily digestable minerals and protein that don't process in the stomach.
Weak peppermint tea -- steeped for only 3 minutes, soothes the entire digestive tract and is anti-inflammatory.
Warm or room temperature water -- soothing to the digestive tract and maintains hydration.
Honey -- raw, local honey can be stirred into the water or tea or eaten off of a spoon.  It has many healing benefits as this article describes.
Warm packs -- offers comfort to a very sore tummy.
Pain medication -- either Tylenol or prescription offers pain relief, as needed, and should be taken along with the bone broth and egg to protect the stomach lining.
Hyland Leg Cramp Pills -- Although these are not SCD "legal," I have discovered that they not only help with leg cramps but other muscle spasms, as well.  I have not found anything else that works as well as these tablets do.  I take them 2 at a time, as needed.
Topical pain relief -- I use essential oils and other topical creams to help with the pain.  I use the Now brand Peppermint and fennel oils which are good for digestive issues.  (Clicking the link will go to PureFormulas where high quality supplements can be purchased.  I will recieve a small referral credit if anything is purchased through this link.)
Benadryl -- if allergies are involved.  I use the WalMart brand, dye-free liquid gels.
Stay down and rest!  This is actually harder than it might seem.

After things are beginning to calm down:
Add diluted home made fresh juice in small amounts. I started with a small serving of carrot and apple because I tolerate both well.  Be sure and chew your juices, as described in this article:  

Benefits of Chewing Your Juice
While you are chewing, your body is figuring out how many enzymes and what kind it will need to produce in order to digest this bite. It is also allowing the temperature of food to match its own, as well as absorbing the sugars from the carbohydrate digestion directly into the bloodstream before you even swallow. So it only makes sense to drink a fresh juice slowly, mindfully, holding each sip in the mouth for a short while before swallowing. Remember—it's ultimately all about how much of the good stuff the body will be able to absorb and make its own. This practice will ensure the best assimilation of the juice you took effort and time to extract.

Then try as tolerated:

Soft scrambled eggs

Applesauce in very small amounts

Homemade SCD yogurt

Again, I hope this will help someone else along their way.

Blessings!

Low Carb Flax and Coconut Personal Pancake

Low Carb Flax and Coconut Personal Pancake

So I was wanting something both high fiber and high protein for breakfast.  I pulled the ingredients out that I was interested in using and mixed them together.  My daughter walked in while it was cooking and asked, "What's that?"  To which I replied, "I don't know!"  Well, once it was done and I tasted it, I decided it was definitely a pancake.  I spread some all-fruit spread on it and enjoyed it as such.  I hope this helps someone else along their way :)

Low Carb Flax and Coconut Personal Pancake
Serves 1

In a bowl mix well:

2 eggs
1/8 teaspoon sea salt

Add and mix well:

1/4 cup ground flax seed meal (use almond flour for SCD)
2 tablespoons shredded coconut -- mine was pretty finely shredded, not the big chunks that are called shredded, but neither was it finely ground.  I'd say, "medium grind."
2 packets Stevia based sweetener* (or 1 tablespoon honey for SCD)
1/2 teaspoon vanilla extract

Pre-heat a small frying pan with 1 tablespoon coconut oil.  Pour the batter into the pan as soon as the oil melts.  Cover it and cook it over medium low heat for about 3 minutes or until the top of the pancake can be touched and it's no longer sticky.  It can be flipped if a browned appearance on both sides is desired.

Place the pancake onto a plate and top as desired:  Sugar free syrup, peanut butter and jam, jelly, etc.  (Not for SCD -- for SCD, peanut butter and honey would be great!)

*Note:  This would be good without toppings, too.  Use an additional 2 packets stevia sweetener, (or another tablespoon of honey for SCD), and 1/4 teaspoon cinnamon in the batter. 

As I said, I put all-fruit spread on mine.  Enjoy!

Potluck Breakfast Casserole plus a Pork Sausage Recipe

Dairy-free Potluck Breakfast Casserole

Pork Sausage Recipe

We had a breakfast pot luck at our church on Easter morning this year.  I brought this breakfast casserole.  Folks said they really enjoyed it.

Dairy-free Potluck Breakfast Casserole
Serves about 12 or a good size for a potluck dish 

This recipe uses leftover baked potatoes and homemade pork sausage for an easy assembly.  (The casserole part of this recipe is not SCD legal.)

The first item of business is to make the pork sausage.  It's quite simple to put together and then there's no risk of unnecessary chemicals.

Pork Sausage Recipe (SCD legal and low carb)

Cook and crumble 2 pounds lean ground pork.  Season it with:

1 1/2 tablespoons Adobo seasoning without pepper
1 teaspoon sea salt
1 teaspoon garlic granules (or 2 cloves garlic, minced)
1/2 teaspoon dry mustard powder
1/2 teaspoon celery seed
3/4 teaspoon thyme flakes


(The remainder of this recipe is not SCD legal or low carb) To make the casserole:

Put 1/2 of the sausage into the bottom of the crock.

Shred 4 to 5 medium sized cold baked potatoes as for hash browns.  Divide them in half.  Distribute 1/2 of them evenly over the sausage.  Season them with about 1/2 teaspoon Adobo seasoning and 1/2 teaspoon sea salt.  

Slice 4 to 6 medium sized mushrooms.  Arrange 1/2 of them over the potatoes in the crock.  

Repeat the layers as above.

In a mixing bowl combine 12 eggs and about 1 cup almond milk or whey (I had just made almond cheese, so I had a cup of whey on hand.)  Add to it 3/4 teaspoon sea salt and 1 1/2 tablespoons parsley flakes.  Mix it well and pour it over the ingredients in the crock pot.



The liquid should just cover the other ingredients.  If it doesn't add just enough the cooking juices from the sausage to cover them.  Cook the casserole on low overnight, approximately 8 hours (4 hours on high) until it is solid in the center and bubbling around the edges.



When it is done, reduce the heat to warm.  The casserole will absorb the excess liquid once it is no longer simmering.



Enjoy!

Carnitas -- Mexican style Roast Pork

Carnitas -- Mexican style Roast Pork

I think carnitas are one of my favorite Mexican foods.  I've made several versions of this recipe, but I think this is my favorite.  I adjusted it from a standard recipe to  have much less cumin.  Cumin can be bladder irritating for some.  If it is bothersome, just omit it.

Carnitas -- Mexican style Roast Pork

I had about an 8 pound pork shoulder roast that I started with for this recipe.  Most roasts are only about 3-4 pounds.  For such a smaller roast, just halve the seasonings.

In a small bowl, combine

1 1/2 tablespoons Adobo seasoning 
1 tablespoon sea salt
1 teaspoon cumin (may be omitted)
1 tablespoon ground oregano
1 tablespoon garlic granules

Set this aside.

Cut the pork roast (mine was about 8 pounds) into 2" cubes.  (I had to pre-bake mine partially because it was frozen.)  Place the meat into a container large enough to hold it.  Pour 1/3 cup olive oil and 1/2 cup water over the meat.  Sprinkle the seasonings and stir it well to fully distribute the spices.  Cover the container and refrigerate it over night.  

When ready to cook the meat, remove it from the container and arrange it in a single layer in a roasting pan.  Cover the roaster, and bake it for about 3 hours at 300F.  The Carnitas are done when the meat is a deep reddish brown and falls apart easy when poked with a fork.  The smell will be amazing!


The meat can then be served alone as a main dish or in any sort of Mexican food like tacos, taco salad, etc.  Enjoy!

Asparagus broth aka Asparagus Tea

Asparagus broth for soup making

I don't know about other people, but I always feel so guilty about throwing out the tough pieces of the asparagus.  I've heard some people say the tough woody ends can be peeled and cooked with the rest of the asparagus.  Have they ever tried to peel a skinny little asparagus bit??  I couldn't do it, that's for sure!  Then I had the idea of boiling the ends and using them as a stock for soup making. 

Asparagus broth for soup making, aka Asparagus Tea

Reserve the cooking water from cooking the whole asparagus, then add the broken-off ends.  Fill the pot with water, cover it, and bring it to a boil.  

Reduce the heat to a simmer and continue to cook the ends for about an hour or more.  When the broth is done, the cut ends will have sunk to the bottom of the pot. 

Strain the broth and discard the asparagus ends.  Use for broth in soup or stew.  When I've done this, people have raved about the soup!

Enjoy!

Shrimp Cheese Dip -- Dairy and Soy free

Shrimp Cheese Dip -- Dairy and Soy free

This is a simple recipe that stems from my original Almond Cheese recipe.

In a food processor combine

1/2 cup Cheese-flavored Non-dairy Cheese Spread 
1/4 cup cooked shrimp meat
1/2 teaspoon dill weed
1/4 teaspoon sea salt

Serve as a dip or spread.  Store covered in the refrigerator.  Enjoy!

Almond Cheese -- Dairy and soy free semi-soft cheese

Almond Cheese -- Dairy and soy free semi-soft cheese

For some time now, I've thought that there must be a way to make a non-dairy cheese that I could use.  All of the pre-made ones I've seen at the store have things in them to which I am sensitive.  After doing some research online, I came across a couple of recipes that I thought I could modify.  The following is the result.  I hope it helps someone!


Almond Cheese -- Dairy and soy free semi-soft cheese
Makes about 1 1/2 cups cheese

In a blender container combine 2 cups blanched almonds, (I cheat and purchase mine already blanched), and about 3 cups filtered water.  Blend them until the almonds are smooth, as shown above, adding more water if necessary to keep the blender going.  Just at the end, add the powder from 2 caps of probiotics capsules.

Line a colander with a cheesecloth, or, if you are like me and don't have any, a good, clean paper towel will work.  Place the lined colander over a bowl that is large enough to hold it, so the whey can drain from the cheese.  Pour the pureed almonds into the lined colander and cover it so nothing will fall into it.  I used a plate.

Allow the whey to drain over night, up to a couple of days, depending on the consistency of the cheese that is desired.  

I had to add some weight to get it to strain -- I placed a mug on top and then I put it into another clean cloth towel and squeezed as much of the whey out as I could.  The whey can be saved to use in another project like this gluten and dairy free pizza crust.

This is the cheese in its "final" state after draining.  At this point, it could be used for many different things.  It is much like cream cheese or a semi-soft cheese.  It is great in this Almond Cheesecake with Blackberry Topping!  Enjoy!

Sauteed Steak and Veggies

Sauteed Steak and Veggies

This is a simple, yet delicious dinner choice.

Sauteed Steak and Veggies
Serves 2

Cut up one 8 ounce piece of steak into about 1" pieces.  I like to use chuck eyes because they are inexpensive for a good piece of steak.  Season it with Adobo seasoning and allow it to rest for about 20 minutes.

While the steak is resting, cut up 

1 - 6" zucchini
6 - 1" mushrooms
1 clove garlic

Heat in a 10" skillet over medium heat 

2 tablespoons coconut oil
2 tablespoons olive oil
1/4 teaspoon dill weed
1/4 teaspoon celery seed

Add the meat and cook it until it is just browned.

Add the veggies and cook them until they are just becoming soft.  Serve immediately.  Add sea salt to taste.

Enjoy!

Taco Meat for low acid and gluten or grain free diets

Taco Meat for low acid and gluten or grain free diets

Mexican food can really be a challenge on the IC diet and being gluten, grain, dairy and soy free.  Some things are easy to work around, like just leaving off the cheese.  However most taco meat (seasonings) have both soy and wheat in them, not to mention the chili powder!  I can't tolerate cumin, either, though it's on the "give it a try" list for the IC Diet.

This taco meat recipe is super easy and my family loves it.  I hope your's does, too!

IC Friendly Taco Meat
Makes about 20 servings (or 4 servings)

I had a 5 pound chub of ground chuck, so the recipe will be written for the 5 pound amount, with one pound amounts in parenthesis.

Start with either 5 pounds or one pound of ground beef.  Crumble it into a large pot that has a lid.

Cook the meat over medium heat, covered, about 10 minutes.  Stir, breaking up any of the chunks of meat.  Repeat the process until the meat is browned and the fat has separated out.  Turn off the heat and drain the beef.  Put it back into the pot.


Season the meat with:

2 tablespoons Adobo Seasoning
2 tablespoons oregano leaves
1 teaspoon sea salt

(For one pound:  
1 1/4 teaspoons Adobo Seasoning
1 1/4 teaspoons oregano leaves
1/8 teaspoon sea salt)

Stir it well, and serve it where ever one would use taco meat.  Pictured below is my Taco Salad topped with Dilly Ranch Dressing.

Dilly Ranch Dressing for low acid diets

Dilly Ranch Salad Dressing

As I've mentioned in other articles, condiments, especially salad dressings are a huge challenge on the IC (interstitial cystitis) diet.  They are also difficult if one is dairy and soy free.  This is a delicious, creamy dressing.   

Dilly Ranch Salad Dressing
Makes about a cup

In a blender container on low speed combine:

1 egg
1 tablespoon pear juice (in the baby food section at most grocery stores)
1/4 teaspoon dry mustard
1 teaspoon Adobo seasoning
1 1/2 teaspoons dill weed
1/2 teaspoon celery seed


Add slowly, in a small stream while the blender is running:

3/4 cup olive oil
3 tablespoons water (omit if a thicker dressing or dip is desired)

Use as a dressing for salads or as a dip for meat or veggies.  Enjoy!

Red Bean and Veggie Stew -- IC Friendly!

Red Bean and Veggie Stew -- IC Friendly!

It seems so many stew recipes and bean recipes contain tomato products. Tomatoes, especially canned ones, are a big no-no on an IC diet.  This delicious stew can either be a main or side dish.  It may, also, be served as-is or over potatoes.
Red Bean and Veggie Stew -- IC Friendly!
Makes about 8 servings

To quick soak beans:  Cover 2 cups small red beans with about 6 cups of cold water.  Pick out any beans that float.  Cover the pot and bring it to a boil.  Boil them for one minute, then turn off the heat.  Allow the pot to rest, undisturbed for 1 hour.  Drain the beans and proceed as directed.

Overnight method:  Cover 2 cups of small red beans with about 6 cups of cold water.  Pick out any beans that float.  Cover the pot with a lid and let it rest, undisturbed overnight or about 8 hours.  Drain the beans and proceed as directed.

In a large pot, place:

The soaked beans, above
2 cloves garlic, chopped
3 carrots, cut up (about 1 cup)
4 stalks celery, diced
1 1/2 cups cauliflower, diced
2 cups cabbage, chopped
1 teaspoon thyme leaves
5- 1" mushrooms, finely chopped
1 tablespoon parsley flakes
2 teaspoons sea salt
1 1/2 teaspoons Adobo seasoning
1/4 teaspoon turmeric

Cover the beans and veggies with cold water and bring them to a boil.  Reduce the heat and continue to simmer them over medium heat for about 45 minutes to 1 hour.  When the stew is done, the beans will be tender -- scoop some of them up into a spoon and blow onto the skins.  If they burst, the beans are done.  If not, they aren't.

If desired, thicken the stew.  Mix 2 tablespoons potato starch with 1/3 cup cold water in a cup until the mixture is smooth.  Add this to the bubbling stew and stir well until it is combined.

Enjoy!

Asparagus, Zucchini and Mushroom Saute

Asparagus, Zucchini and Mushroom Saute

This is very delicious!

Asparagus, Zucchini and Mushroom Saute
Makes about 6 servings

In a large frying pan, warm over medium heat 

2 cloves of garlic, minced
1/4 teaspoon thyme leaves
1/2 teaspoon Rosemary leaves 

in about 3 tablespoons oil (olive, walnut, etc.) until it is becoming fragrant, about 2 to 3 minutes.

Add to the frying pan:

1 - 6" zucchini, sliced
1 pound asparagus, cut into 1" pieces
6 ounces fresh mushrooms, sliced


Cook and stir over medium heat until the veggies are just cooked, about 6 minutes.

Season the veggies with 1 teaspoon Adobo seasoning.  Serve immediately.

Enjoy!

Easy Guacamole -- IC friendly!

Easy Guacamole

Easy Guacamole served with Veggie Burgers for Meat Lovers

Most guacamole recipes have ingredients in them that are decidedly NOT bladder friendly!  They'll have things like vinegar, lemon juice, lime juice, tomatoes, onions and peppers.  That just won't do for someone who has a sensitive constitution!  This recipe doesn't have any of those offenders, and it is incredibly easy and delicious.  I have a friend that always asks me to make guacamole for her when we visit.

Easy Guacamole
Makes 4 small servings

Cut one medium sized avocado in half, removing the seed.  Slice the fruit into cubes and scoop it into a bowl.


Add 1/4 to 1/2 teaspoon Adobo seasoning to the diced avocado and mash with a potato masher or a fork.

Easy Guacamole is delicious served as a sauce for burgers, fish or chicken, as well as, a dip for chips or a side dish with tacos, etc.  Enjoy!

I served it with Veggie Burgers for Meat Lovers when I took these photos.

Dilly Coleslaw -- IC friendly, dairy free

Dilly Coleslaw -- IC friendly, dairy free

Most people think that coleslaw has to have a creamy dressing, like they do at KFC.  If that's the kind of dressing desired, just use my Mayonnaise recipe.  However, I really like the "vinaigrette" on this salad.  I put vinaigrette in quotes because there's no vinegar here!



Dilly Coleslaw -- IC friendly, dairy free
Serves 6

In a bowl, combine:

4 cups chopped cabbage
1 pear, diced (I used a red one)
1 stalk celery, 1/4" dice, about 1/2 cup
1 teaspoon parsley flakes
3/4 teaspoon dill weed
3 tablespoons pear juice (found in the baby food section)
3 tablespoons grape seed oil or olive oil
1/4 teaspoon sea salt
1/2 packet Truvia-type sweetener (or ~1/2 teaspoon honey for SCD)

Stir well.  Refrigerate any leftovers.

Enjoy!

Simple Homemade Bone Broth

Simple Homemade Bone Broth  

Simple Homemade Bone Broth  

This is a really basic recipe that every household should know how to make.  It is a very frugal and healthy staple at my home!  Bone broth is reported to help build the immune system, as well as, have the ability to deliver much needed minerals directly to our joints because of the dissolved bone contained therein.

Place some soup bones into a large pot, and cover them with water to within 2" of the top of the pot.  The bones can be from a leftover roast, as the ones pictured, or they can be purchased from the store.  Beef, chicken, turkey, pork, any meat or even fish bones can be used to make delicious broth.  Salmon broth is amazing and makes a delicious base for a cream soup, like my Creamy Potato and Broccoli Soup!  Also, vegetables can be added -- things that would normally be discarded, like carrot peelings and celery tops -- also, onions, garlic and ginger or other fresh herbs.  Additionally, if a citrus fruit like lemons or oranges, cut up, are added, then egg shells or crustacean shells may be added.  The citrus fruit enables the egg shells and bones to release additional minerals. (The lemons or oranges should not be a problem with IC.)

Cover the bones and water and bring it to a boil.  Reduce the heat to simmer and continue to cook it over a low boil for 6 up to 24 hours.  The longer the broth simmers, the better it is, both nutritionally and flavor-wise.  The broth pictured had been simmering for about 5 hours at the time of the photo.  

If any foam or floating bits of material, as can be seen in the photo, rise to the surface, use a spoon and scoop them out.  Throw this material away, as it is the contaminants and impurities coming out of the soup and will tend to make the soup bitter.

Use in any recipe calling for broth or stock.  Enjoy!

Homemade Vanilla Extract

Homemade Vanilla Extract

Homemade Vanilla Extract

This is unbelievably easy and indescribably delicious!  All it requires is some vanilla beans, which I purchased on Amazon for less than $10, a bottle of glycerin and some distilled water.  I recommend the Now brand of glycerin.  I contacted the manufacturer and no grain products are used in their glycerin, unlike many other brands which use corn or other grains.



 (If you use this link, we'll both get a referral credit :) )


Place about 5 or 6 vanilla beans, broken into 1" pieces and split open into a glass jar with a lid.  Pour in about 1/2 of the glycerin (8 ounces) and an equal amount of distilled water.  Skake the jar and put it in a cool, dark place, like a cupboard.  Shake it every day to every few days.  In about 3 months, a lovely amber colored liquid will result.  This is the vanilla extract -- no artificial colors, flavors, sweeteners or anything.  Just pure yumminess!  Use as directed in recipes calling for vanilla extract.

 

Avocado Salad Dressing -- IC diet safe

Avocado Salad Dressing -- IC diet safe

There is a recipe floating around Facebook for an avocado salad dressing that looks really good.  However, most of the ingredients are on the "no" list for interstitial cystitis!  I had an avocado at home yesterday, so I decided to make my own version of it.  I think it turned out very well.  My daughter said it tastes like a cross between Ranch dressing and guacamole.

  

Non-Acidic Avocado Salad Dressing

In a blender container, place

1 egg
1 tablespoon pear juice
2 teaspoons Adobo seasoning
1/2 teaspoon dill weed

Remove the center from the cover of the blender, place it on the blender, and begin blending.  

Pour slowly, in a small stream

1/2 cup olive oil

Stop the blender and add 

1 whole avocado, peeled and cut up into chunks
3 tablespoons water.

Store with the pit in the dressing to keep it from turning dark.  Use within a week as a dressing or dip.  Add more water if a thinner dressing is desired.