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.

Stuffed Courgettes GF SCD

Courgettes or zucchini? What do you call this rather nutritious vegetable? I looked up some facts about courgettes and this is what I found:

Grain Free Onion Gravy GF SCD

This very tasty gravy recipe is a breeze to prepare and doesn't rely on anything other than the onions, celery and carrots to thicken it so, for followers of a grain free diet, it's perfect. We make it regularly to pour over our burgers and nut roasts.

Black Bean Burgers GF SCD

Black Beans are SCD legal and high in protein and fibre in addition to being a great source of calcium, potassium, iron and folic acid. These nutritional powerhouses also contain small amounts of omega-3 fats and the shiny black coating contains at least eight different flavonoids. They're ideal for making bean burgers as well as for adding to stews, curries and chilli.

Bean and Vegetable Soup GF SCD

There's nothing more comforting than a wholesome and warming vegetable soup. Economical and very simple to prepare, this soup is packed full of root vegetables, beans and herbs and is a meal in itself. It's a great way to boost your intake of vegetables.

Grain Free Pizza GF SCD

The haricot beans in this pizza's base give it a lovely almost scone-like texture and although it could never ever be compared to a real pizza, it's a perfect alternative to the real thing for followers of the Specific Carbohydrate Diet. If there's any left, it tastes equally good without heating it up. In fact I've packed slices of this into a huge number of lunch boxes.

Courgette and Pea Soup GF SCD

This deep green wholesome and very tasty soup can be created in minutes. Since I adore peas, I make sure we buy a pack of frozen peas every week to avoid any calamity that would arise if we actually ran out. We cook them every day, they are a fantastic source of plant protein. This soup recipe is also a perfect way to use up the odd courgettes that have been sadly neglected in the fridge. We tend to over stock courgettes and since I purposefully avoid throwing anything away, this soup has become a firm favourite.