Lentil Soup GF SCD

We rarely ever run out of dried lentils, onions and carrots and this soup is one of our favourite soups. Full of flavour with heaps of plant protein, lentil soup is economical and very simple to prepare.

Apple Chutney GF SCD

If you grow your own apples, you'll understand the problem we face each year trying to find ways to use them all up. One solution is to make chutney. This chutney needs to be left for 2 or 3 months for all the flavours to mingle and do their magic so if you're looking for something to eat straight away, this recipe is not for you.

Carrot and Courgette Fritters GF SCD

Courgette and Carrot Fritters GF SCD

2 medium courgettes
4 medium carrots (about 500g)
1 small onion
140 - 150g ground almonds
75g cheddar cheese
2 tblsps SCD Yogurt
2 - 3 tblsps fresh parsley
4 fresh sage leaves
1 tsp paprika
sea salt
freshly ground black pepper
extra virgin olive oil


Peel and slice the carrots then cook for 15 to 20 minutes in water until soft. Drain thoroughly and mash until smooth.

Finely slice the onion. Heat a tablespoon of extra virgin olive oil in a frying pan and gently fry the onion until soft.

Grate the courgettes in a processor or with the coarse side of the grater.

Wrap in kitchen towel and squeeze out the moisture. Wash and chop the herbs. If you don't have any fresh herbs just use dried instead.

In a bowl mix the grated courgettes, cooked carrot, onions and herbs together. Mix in the paprika and yogurt then season with salt and pepper. Grate the cheese and add to the bowl.

Stir the cheese into the vegetables. Add the ground almonds and mix all the ingredients together. Add a little more almond flour if the mixture seems a little wet.

Heat a couple of tablespoons of extra virgin oil in a frying pan. Add heaped spoonfuls of the mixture to the oil and cook for about 20 to 25 minutes over a medium heat, turning half way through.

They are quite fragile so be careful turning them over! This mixture makes 10 to 12. If you are happy eating eggs, add one or two to the mixture instead of the yogurt.

Apple Pie GF SCD

We planted our apple tree about twelve years ago and it looks more like a bush than a tree. However, despite its strange shape it's never failed to produce an abundant crop of luscious eating apples. We haven't a clue what variety of apples they are since the tree was a gift.

Hummus (oil free) GF

This is a quick and easy version of the classic spread but using water instead of oil and tahini.

Hummus (oil free) GF 
2 x 390g cartons chick peas in water or 460g cooked chick peas
3 cloves garlic crushed
juice of half a lemon
1/2 tsp sea salt
120ml spring water

• Rinse the chick peas under a running tap.
• Juice half a lemon.
• Tip the chickpeas into a food processor bowl.
• Add the lemon juice, crushed garlic, salt and water then process until the beans are broken down.
• Take the lid off and give the mixture a stir from time to time. Eventually it becomes smooth. 

Roasted Apple and Carrot Salad GF SCD

This week we had the hottest day in October recorded ever, the temperature reached 29.9°C in Gravesend, Kent on October 1st. The temperature registered 29°C in my car, which isn't bad for the North of England when it's supposed to be nearing Autumn!

Salads don't always have to be cold, sometimes a warm salad can make a lovely change, especially when it really is feeling like Autumn has arrived. This salad combines the deep sweetness of apples and carrots with the peppery flavour of the watercress and the topping of crunchy almonds and pumpkin seeds adds texture as well as some tasty plant protein.

Roasted Apple and Carrot Salad GF SCD

3 or 4 large carrots (about 500g)
4 sweet dessert apples
A large bunch of watercress
25-30g flaked almonds
25-30g pumpkin seeds
extra virgin olive oil
sea salt and freshly ground black pepper

Dressing (optional)

5 tblsps extra virgin olive oil
1 tablsp organic apple cider vinegar or lemon juice
1 tblsp clear honey
1 crushed clove of garlic
1 tsp mustard (made from mustard powder and water if SCD)
sea salt and freshly ground black pepper

• Measure the olive oil, cider vinegar or lemon and honey into a clean jam jar.
• Add the crushed garlic clove and a few twists of freshly ground sea salt and black pepper.
• Make up some mustard by measuring a heaped teaspoon of powder into a small bowl.
• Add water, a teaspoon at a time and mix into a paste.
• Add a teaspoon of mustard to the dressing in the jam jar.
• Put the lid on the jar and give it a good shake.
• Set to one side.
• Set the oven to 190°C.
• Wash the apples and peel and wash the carrots.
• Slice the carrots lengthways and cut into 6 to 7 cm long pieces.
• Tip into a bowl and drizzle about 3 or 4 tablespoons of extra virgin olive oil over them and season with salt and freshly ground black pepper.
• Pour into a baking dish and cook in the oven for about 25 to 30 minutes until soft but not browned. Meanwhile, core the apples and slice into about 12 pieces per apple. Leave in a bowl of water to prevent browning.
• Heat a thick based frying pan over a medium heat and toss in the almonds. Cook for a few minutes, shaking the pan regularly, until they start to turn golden. Tip into a bowl and leave to one side.
• Pour the pumpkin seeds into the pan and heat until they start to pop and turn brown.
• Tip into the bowl with the toasted almonds and mix together.
• By now it should be time to take the carrots out of the oven. Tip the apples into the roasting dish and mix in with the carrots.
• Turn the heat up to 200°C and roast for another 20 to 30 minutes until the carrots are turning brown and the apples are soft.

• Tip the carrots and apples over a few handfuls of watercress in a serving bowl.
• Pour two or three tablespoons of dressing over the top.
• Sprinkle with the toasted almonds and pumpkin seeds.