Sorry for the lack of post yesterday! Our Internet/cable was down due to a big storm!
Wow, thank you all so much for the outpouring of support and encouragement after yesterday’s post. I really appreciate it:)
Creamy Pesto Napoleon!
If you’re just tuning in, I’ve decided to switch to the Specific Carb Diet to heal my Ulcerative Colitis. I’m in the 8th month of my flare…I’ve successfully completed the Body Ecology Diet for my Candida, so now it’s time to tackle the inflammation.
so green and fabulous!
As promised yesterday, I’d give you all a little info on the diet itself.
Who: This diet is not only beneficial for people with Ulcerative Colitis and Crohn’s, but also for those of you with Irritable Bowel Syndrome (IBS), Celiac, Autism, or Aspergers. It is also great if you’re looking to shed a few pounds. ;)
What: This diet is a grain-free diet. Potatoes and Corn are also off limits.
How: The SCD aims to correct the good-bad bacterial imbalance in the intestines. When your body is unable to digest grains, it creates a bi-product that the bad bacteria feed on. Their overpopulation inhibits the beneficial (good) bacteria or flora to thrive. The SCD starves the bad bacteria of its food source (grain), killing it; thus allowing the good bacteria to flourish. The SCD allows simple carbohydrates (single sugar molecules), which require minimal digestion – your digestive enzymes don’t have to split any molecules to break them down and absorb them. Complex Carbohydrates (double sugar molecules and starches) are off limits.
yum x 3!
So now onto dinner.
such crispy almond chips!
Tonight, I made a Creamy Pesto Napoleon! Layers of Cauliflower and Pea Pesto sandwiched between crispy Almond Chips!
what a meal!
And it’s (get ready!) Gluten Free, Vegan, Body Ecology Diet friendly, and Specific Carb Diet friendly!
there’s cauliflower in that?!
Here’s what you need:
Chips: 1/4 cup Almond Flour 1 egg white (Vegan Option: 1 flax/chia egg) 1/4 tsp salt
Cream: 1/2 head of cauliflower, broken into florets and steamed 1/2 cup peas 3/4 cup basil 1/2 cup pine nuts, toasted juice of 1 lemon 1 garlic clove, chopped salt
Preheat oven to 400 degrees. Combine the ingredients for your Chips in a small bowl. Cut 2 pieces of parchment paper the size of a baking sheet. Place your batter on one sheet of parchment. Place the other sheet on top and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake it as a “parchment sandwich” for 10-15 minutes, until golden brown, and smelling like toasted almonds! Break it into even-sized chips.
Meanwhile, steam your cauliflower for about 5-6 minutes, until fork tender. Take out of the steamer, and set aside to cool slightly. Then combine it with your pesto ingredients in your food processor and process until thick and creamy, scraping down the sides 2-3 times.
To assemble, alternate 1 chip with about 2 Tbsp pesto. Garnish with a julienne (thin strips) of basil.
fresh basil flavor!
This meal was wonderful! The pesto was so luxuriously rich and creamy from the steamed cauliflower and peas! And the flavor was so fresh and bright from the basil and lemon! This paired beautifully with toasty, nutty almond chips!
so rich and luxurious!
And the chips were so crispy! They complimented the thick pesto cream wonderfully! And the green color was so pretty too:)
a tower of deliciousness!
OK, off to watch So You Think You Can Dance! :)
Do you like to watch “talent showy” TV shows like Idol, or SYTYCD?
OH! One last thing! My recipe for Broccoli “Cupcakes” with Carrot “Frosting” is in a contest!Check it out:) Thanks!
Gluten Free, Vegan, & Body Ecology Diet Friendly!
Thanks for your patience with my Internet! Until Tomorrow!