SCD Recipes

Below you'll find some of the recipes that members of the SCD mailing list have mailed to one another.... If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.


> beef marrow / vegetables
Fortifying Broth
  • 1 package beef marrow (soup) bones (approx. 4 or 5 cut up pieces)
  • 1 leek
  • 1 turnip
  • 1 celery stalk
  • other vegetables/herbs you like
  • salt to taste
  • 1/2 - 1/2 cup vinegar
  • 8 -12 cups water

    Saute bones in a little bit of oil or 1/2 cup of previous batch broth.
    Chop up vegetables and add to bones. Pour vinegar onto bone marrows. This softens the marrow and allows it to disintegrate into the broth.
    Add water and salt.
    Simmer on medium for a half hour, then on low for three hours.
    Stir occasionally and check to see that marrow is leaving bones.
    Let sit in regrigerator over night and skim off fat.
    Have a cupful when tired/hungry.
    According to folk wisdom, one cup has as much calcium as a quart of milk!

    in Maryland

    If you make the chicken soup in the book AND cook it for 3 hours, according
    to Elaine, the same is true about the calcium.


> chicken
Rich Chicken Broth

INSTRUCTIONS: Cut off excess fat and skin from a whole chicken, being sure to leave some skin for flavor. Place the chicken in a pot and add 2 quarts water. Additional, but optional, flavorings include: a head of garlic with the top sliced off, 1/2 onion, 1 sprig of thyme or oregano, 1/2 cup dry white wine and 1 teaspoon salt.
Bring to a boil, reduce heat, partially cover and gently simmer 1 1/2 to 2 hours. Strain. You can cook the broth the day before it will be needed. Let broth cool, then cover and refrigerate overnight. The next day, remove most of the congealed fat on top, leaving a tiny bit for flavor. Yields about 6 cups.
Per Cup: 25 calories, 3 g protein, 2 g carbohydrate, 0 g fat (0 g saturated), 0 mg. cholesterol, 3 mg sodium, 0 g fiber.
Bon appetit!

> peas / carrot / ham
Split Pea Soup

Soak 2.25 cups (1 lb) dry split peas for 8-20 hours. Pour off water and rinse well with fresh water.

In a Dutch oven or large pot combine the prepared peas with...
  • 2 medium carrots diced
  • 2 chopped turnips
  • 1 medium onion
  • 1.5 lb meaty ham bone or equivalent cubed ham (SCD approved of course)
  • 0.5 tsp pepper
  • 0.5 tsp dried marjoram
  • 6-7 cups cold water

    Bring to a boil and reduce heat to simmer for 1 hour. Stir occasionally and allow to simmer for at least another 30 minutes before serving. If you use a ham bone you will need to remove the meat from the bone before serving.

    Serves 6-8


> assorted vegetables / spices
Thom Yam Thai Soup

Categories: Chicken, Soups, Thai
Yield: 6 servings
  • 2 Lemon grass stalk
  • 3 T ginger; sliced
  • 4 Garlic cloves
  • 3 Peppercorns
  • 7 Coriander roots
  • 23 Shallots
  • 4 cup Coconut milk, medium-thick
  • 1 lb Chicken, white; sliced
  • 5 red chilies (prik khee-nu); minced
  • 4 T Nam pla (fish sauce)
  • 4 T Lime juice
  • 5 Krapau leaf; shredded (basil leaves)
  • 3 Cilantro sprig; chopped

    Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots.
    Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs.

    To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid.
    This is thick coconut milk. To get hin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before.

    For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.

> chicken / avocado
Mexican: Incredibly Delicious Guacamole Soup

Dear Gerry,
Since you like Mexican food (so do I), .... This recipe appeared in the paper this week. I tried it last night, along with roasted tomatoe halves on the side. Heaven.

  • 6 cups homemade chicken broth (your own favorite recipe, or use recipe below)
  • 2 perfectly ripe avocados
  • 1 teaspoon salt
  • 1 lime + lime wedges
  • 1 cup shredded, cooked chicken breast
  • about 1/2 cup chopped cilantro leaves

    INSTRUCTIONS: Start bringing the broth to a boil while you prepare the avocados. Cut avocados in half, remove pits and scoop out each half into a shallow soup bowl. Mash roughly with a fork as though you were making guacAmole. Sprinkle each with a little salt and lime juice; blend well. Pour 1 1/2 cups of the scalding-hot broth into each bowl. Add 1/4 cup shredded chicken and 2 tablespoons cilantro to each. Serve immediately. Pass lime wedges at the table. Serves 4.

    Per serving: 260 calories, 18 g. protein, 11 g. carbohydrate, 18 g. fat(3 g. saturated) 31 mg cholesterol, 574 mg soldium, 5 g fiber.

    Note: I sliced a little more chicken into my bowl as this was my main course and ate 1/2 of the recipe.

    Bon appetit!



> squash / zuccini
Zucchini Soup with Cinnamon, Cumin and Yogurt

This recipe appeared in the paper yesterday and I tried it
today...wonderful. I added pieces of left-over chicken when I added the

  • 1 pound trimmed zucchini
  • 3 cups or so homemade chicken stock
  • 1 tbsp. butter
  • 2/3 cup chopped onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 cup homemade yogurt
  • minced fresh cilentro (I used dried)
  • salt to taste
  • lime or lemon wedges if served cold

    Chop zucchini in large chunks and put in small soup pot. Add chicken broth. Bring to a boil, reduce heat, simmer, covered, about 10 minutes (until zucchini are very tender.)

    Meanwhile, heat butter in a small, non-stick frying pan. Add onion, cumin and cinnamon, and saute until onion is soft and spices are fragrant.

    Put both mixtures into a food processor or blender. Puree until smooth, but do not sieve. Add yogurt (and chicken, if desired). Serve hot or chilled, sprinkled with cilentro, if use fresh. If use dried, put in with cumin and cinnamon when sauteeing onion. May wait to add salt at table, individually.

    Serves 4 as a first course, or 2 as an entree.

    Bon appitit!


> carrots
Carrot Ginger Soup

Another mouth-watering recipe I recently made up:

In a large pot, saute a few cloves of garlic and a chopped onion in olive oil, then add 2 cups water and about half of a butternut squash (chopped). While this is cooking, add a pound of peeled, chopped organic carrots and about fifteen thin slices of peeled fresh ginger. Add salt to taste...some pepper...and a few shakes of cinnamon (no more).
Allow to cook for at least twenty minutes. Then blend the entire mixture in a food processor or blender until smooth.
If necessary add some boiled water while blending to get the desired consistency, but be careful not to use too much water. This soup is a puree...a thick and creamy soup.

Add a dab of butter to the bowl if you like, and mix before serving.


> tomatoes / eggplant
Tomato Garlic Soup

("warms you from the inside out!")
(*and Grilled Eggplant)

Blanche twenty plum tomatoes. Set aside.

Lightly saute six cloves garlic in three tablespoons olive oil. Add pureed tomatoes to pan. Add a heaping tsp of dried basil (lots of fresh basil in summer would be luscious). Saute for several more minutes. Remove from pan. If you have them on hand, grilled, peeled eggplant slices thicken the soup nicely. Add several slices of the eggplant to the blend. Add salt and black pepper. Puree with small amounts of water. This is a thick and hearty soup. Serve sprinkled with parmesan cheese and fresh parsley.

*To prepare the eggplant, which also makes a nice appetizer the night before the soup, slice eggplant a quarter inch thick, salt lightly, let sit fifteen minutes, then pat with paper towels to absorb excess water. Put in 375 F (200 C) oven for fifteen to twenty minutes. Marinate for several hours in a drizzle of olive oil, a few cloves of crushed garlic, and several tablespoons of lemon juice. Sprinkle liberally with fresh parsley before serving. Serve with freshly ground black pepper.


> supplement
Almond Soup Balls
  • 2 eggs, separated
  • dash salt
  • 1 tsp grated lemon rind
  • 1/4 lb ground almonds

    Beat egg yolks and add ground almonds, salt and lemon rind. Mix. Fold in stiffly beaten egg whites. Heat oil 1 inch deep in skillet. Drop batter by teaspoonful into skillet and fry until golden brown. Drain on brown paper. Serve in soup.

    For those of you who miss balsamic vinegar, here's a recipe for making your own SCD version, from the April 1999 issue of "The Jewish Homemaker" magazine (incorporating the Kosher Food Guide from Organized Kashrus Laboratories, known as the "O-K" in the kosher-observant world) <>

> supplement
Bubby's Noodles
  • 3 eggs

  • 1 tsp water
  • 1 tsp salt (sounds like a bit much, don't you think?)

    Heat lightly greased frying pan and spread with a thin coat of mixture. Flip out on towel and roll 5 of these egg leaves tightly together. Slice into thin noodles. Serve hot in chicken soup.

    ...I have a neato Maxim crepe maker - just dip it into the batter and peel off the crepe/noodle in a minute or two. I highly recommend it!