Recipe Samples

	SRI LANKAN CURRY FEAST Serves 4 -5 3 Tbs ghee or oil 10 curry leaves 240 g (2 cups) onions – finely chopped 5 cloves garlic - minced 2 tsp ginger – grated 1 tsp ground turmeric ¼ tsp dried chili - ground 1 Tbs ground coriander 1 tsp ground cumin ½ tsp ground fennel 2 tsp ground paprika 2 tsp salt 2 Tbs vinegar 1.5 kg (3 lb) chicken thighs – deboned and cut into chunks 2 tomatoes – peeled and chopped 6 cardamom pods – bruised 1 stick cinnamon 1 stalk lemon grass - minced 250 ml (1 cup) coconut milk* *see essential ingredients list	Heat the ghee or oil in a large frying pan or wok over medium heat. Fry the curry leaves until they turn brown. Add the onions, garlic, and ginger and cook until onions are golden and tender. Add turmeric, chili, coriander, cumin, fennel, paprika, salt, and vinegar and stir until well combined. Add chicken and stir until it is thoroughly coated with the spices. Add the tomatoes, cardamom, cinnamon, and lemon grass and cover. Cook over medium heat for 40-50 minutes. Uncover and add coconut milk and a squeeze of lemon if desired. Stir and cook uncovered for 2 minutes. Serve with our cauliflower rice, orange & date chutney and cucumber raita.

	APPLE AND BLUEBERRY CRUMBLE Serves 4 Filling 1.350 kg (2 lb 11 oz) green apples - peeled, diced and cored 200 g (1 cup) frozen blueberries 1 Tbs orange juice 1 tsp lemon rind - grated 3 Tbs honey Crumble 100 g (1 cup) almond meal 60 g (¼ cup) cold butter 1 tsp honey	Preheat oven to 150°C/300°F Butter a 20 cm/8 inch square baking tin Place all of the ingredients, retaining 2 Tbs of honey, in a medium sized saucepan and cook covered on medium heat for 5 minutes. Remove lid and simmer on high for another 5 minutes. Drain the fruit of its juices in a sieve. Pour the juice back into the saucepan, adding the remaining tablespoon of honey, and simmer until reduced down by half. Retain this syrup for later. Cool the fruit in refrigerator. Meanwhile make the crumble by combining the almond flour, butter and honey in a food processor. Mix until chunky crumbs are formed. Place the crumble in the refrigerator for 10 minutes. When the fruit has cooled down, place it into the prepared baking tin and top with the crumble. Bake for 30 minutes or until crumble is golden brown. Serve warm, topped with a little scd french cream or scd yoghurt and the retained syrup.

	LIMA BEAN BLINIS Makes 30 180 g (1 cup) dried lima beans* 6 eggs 1 Tbs scd french cream 2 cloves garlic - minced 1 Tbs fresh rosemary - chopped 1 tsp salt 1/2 tsp pepper *use only when symptom free	Preheat oven to 180°C/360°F Lightly oil a small 12-hole muffin tin Soak beans overnight. Drain and rinse under cold water. Cook covered in boiling water for up to 2 hours, until quite soft. Drain and place into an electric food processor. In another bowl combine the eggs and french cream, and whip until fluffy. Pour into a food processor along with the garlic, rosemary, salt, and pepper. Blend all ingredients together until smooth. Pour about 1/2 cm of the mixture into the twelve hole muffin tin and bake in the oven for about 10 minutes. The blinis only need to set firmly and they do not need to brown. Repeat until all of the blinis are made. Refrigerate in an airtight container. These will keep for a few days and are great with any savory topping.