1 quart organic 1/2 n 1/2
1 quart organic whole milk
1/3 cup plain yogurt with live cultures ( I like Brown Cow Brand)
Heat milk and 1/2 n 1/2 in a pan to 180 degrees Fahrenheit. Set aside covered and let cool to 110 degrees Fahrenheit. Mix in yogurt starter with a wire whisk and place entire contents in a glass or ceramic bowl and cover. Place in a warm area like the inside of the oven on the warm setting (105 degrees Fahrenheit) or use an InstaPot with its yogurt setting . Allow yogurt to ferment for 24 hours. The long fermentation time ensures that the yogurt is virtually lactose free making it an acceptable food for the SIBO and SCD diet . This makes it a great option for many who suffer from Inflammatory Bowel Disease. When complete, blend with berries and honey for a special treat.
I especially love this recipe when our cow Delilah has fresh milk. There is nothing better then grass fed milk in your tea, coffee and yogurt.
1 quart pure water ( I use reverse osmosis water)
1 rounded tablespoon Licorice plant
1 rounded tablespoon Marshmallow root
1 rounded tablespoon Pau D Arco bark
Bring to a boil, reduce heat and simmer for 30 minutes covered. Strain off as much as needed to drink and store the rest with the herbs still in the water in a glass quart jar in the fridge. Strain and drink as needed. If you have elevated blood pressure replace the licorice with lemon balm or chamomile. I use this tea with individuals who have irritated tummies and complain of a sense of rawness and pain in their abdomen.
This is one of my favorite ways to reintroduce fiber after completion of the SIBO treatment or just for individuals who need more fiber and do not relish the idea of swallowing thick, gelatinous fiber supplements. These buns remind me of a tasty rye or whole wheat roll and after being grain free for along time are a real treat. Try them toasted with an aged cheese or flatten when baking and use them for hamburger buns. YUMMMM
2 cups blanched almond flour
1/2 cup almond meal
2/3 cup psyllium husk powder (scant) ( I use Anthony's organic brand)
4 teaspoons aluminum free baking powder
2 teaspoon celtic or redmond salt
2 tablespoons chia seeds
2 tablespoons raw flax seeds
2 tablespoons dried or fresh chives
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried, ground rosemary
1 teaspoon Herbamare seasoning salt
2 cups boiling water
4 teaspoons raw apple cider vinegar
1. Mix dry ingredients including herbs.
2. Add boiling water to dry ingredients and immediately mix well. Then add eggs and vinegar and mix into dough without over mixing, usually no more than 1 minute with a Kitchen Aid countertop mixer. Do not over mix. Dough should be thick and stiff like clay.
3. Butter hands with grass fed butter or coconut oil.. Shape dough into rolls the size of slightly large golf balls. Place on greased baking sheet. If desired dip into course sea salt or seeds of choice like sesame, poppy or flax prior to baking. If making hamburger buns flatten into an appropriate shape.
4. Bake for 50 to 60 minutes at 350 degrees fahrenheit. (remember to preheat your oven) To determine if they are done, pick one up and tap the bottom. They should sound hollow.
5. Cut in 1/2 and top with butter, cheese, honey or other topping of your choice. Consider leaving out the herbs and adding honey if your want a sweet roll instead of a savory roll. Or, add dried fruit instead of the herbs to your dough prior to baking for another tasty variation.
One of the biggest complaints I hear about the SIBO diet is the lack of onions and garlic. These vegetables are ubiquitous in our culture and there is hardly a seasoning or sauce that does not contain them. This is especially true of salad dressings. This Italian dressing, which I created for use in my own home, is FREE of onion and garlic and has the added benefit of being high in fresh oregano which is both antibacterial and antifungal. This dressing works as a nice adjunct treatment for SIBO as well as promotes a healthy GI tract afterwards. My husband sometimes uses this dressing as a marinade for meats.
1 cup olive oil
1/3 cup red wine vinegar
1/3 cup lemon juice
3 tablespoons honey
2-4 tablespoons snipped finely-cut fresh oregano Add more if your want more punch, but it is better to start with the smaller amount listed the first time to see how you like the flavor.
2 teaspoons paprika
1 teaspoon dry mustard
1/2 teaspoon white pepper
1 teaspoon sumac (I purchase at a middle eastern store or Market of Choice)
1 teaspoon celtic or redmond salt
2 teaspoons dried basil
Blend with a wand mixer or blender until smooth and creamy, Store in fridge. Top salads or use as a marinade for meats especially pork and poultry.
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