Healing Foods: Cooking for Celiacs, Colitis, Crohn's & IBS - Recipe Book by Sandra Ramacher
Healing Foods: Cooking for Celiacs, Colitis, Crohn's and IBS contains more than 100 colorful photographs and over 200 delicious Specific Carbohydrate Diet recipes. There are great tasting gluten free, lactose free, sugar free, starch free, and wheat free recipes for those suffering from Celiac, Ulcerative Colitis, Crohn's, and IBS.
Sandra was born in 1964 in Toronto, Canada and moved to Germany at an early age with her parents, who eventually immigrated to Australia in 1974. From 18 – 26 Sandra worked in the fashion industry and eventually settled in Noosa, Australia to have her son Reuben. It was just after the birth of her son that she was diagnosed with severe Ulcerative Colitis and it was then that she went on the search for alternatives to the steroidal drugs that her doctors put her on. She eventually found out about the Specific Carbohydrate Diet* and cured herself with the help of this diet. “As a photographer and passionate cook I realized that there was a need for a comprehensive visual reference to all the wonderful recipes that can be achieved with this diet” Her book ‘Cooking for Celiacs, Colitis, Crohn’s & IBS’ is a visually stunning and delectably written cookbook, which will please and inspire everyone out there, wanting to help and heal themselves from these debilitating diseases.
It seems one of the difficulties people have with the SCD is not having the comfort of bread. In the Healing Foods Cookbook I have several recipes for bread and one of them in particular is my favourite, because it reminds me of a bread I used to love when I was eating a 'normal' diet. The bread I am talking about is called pumpernickel bread and normally this bread is a dark grainy non leavened bread made from rye.
The SCD version in the cookbook is made with almond meal and walnuts giving this bread the same consistency that the other bread has. It is nutty and chewy. It is great toasted with jam or cheese and fabulous with scrambled eggs. But it can be trial and error getting any of the baked goods with SCD ingredients to bake properly. Most of the times it is to do with baking the dough slow enough as well as hot enough to get it to bake through. Generally I have found that a setting 150C/300F with the fan going works well. Some ovens tend to get hotter and then you need to lower the temperature. Also it is essential to place the baking tin in the lower half of the oven so that the top of the tin is at about the centre.
I tend to get quite a few emails asking why one of the baked goods hasn't worked out. This is difficult to determine of course, as I am not in the kitchen with the person...So I have made a video of how to make the pumpernickel bread, hoping it will help you along. This is the first video I made all by myself and the sound is a little funny, but I'm sure the video nevertheless gets across how simple it is to make this great bread.
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