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Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes (Anglais) Broché – 5 janvier 2010

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pecan waffles with sautéed bananas and cinnamon honey
Serves 8 to 10

Keep in mind that these waffles will cook a little bit faster than a flour waffle because of the honey in the batter. If you don’t have a waffle iron, try using the batter for pancakes.

Top with toasted chopped pecans, if desired


   • 2 cups unsalted raw pecans
   • 4 large eggs
   • 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the waffle iron
   • 1/4 cup honey
   • 1 1/2 teaspoons pure vanilla extract
   • 1/2 teaspoon baking soda
   • Pinch of salt

Sautéed Bananas

   • 1 tablespoon unsalted butter
   • 1 teaspoon coconut oil or vegetable oil
   • 3 very ripe bananas, sliced
   • 1 cup honey
   • 1 tablespoon ground cinnamon

To Make the Waffles

Preheat a waffle iron according to the manufacturer’s directions. Preheat the oven to 200°F.

In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.

Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron’s cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.

To Prepare the Bananas

Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.

To Serve

Mix the honey and cinnamon until well blended.

Place the waffles on warmed plates, top with the bananas, honey, and serve.

From the Hardcover edition.

Présentation de l'éditeur

More than 150 recipes that follow the Specific Carbohydrate Diet and help relieve symptoms of ulcerative colitis, celiac disease, diverticulitis, IBS, Crohn’s disease, and more.

When her daughter was diagnosed with a dangerous digestive problem that left her weakened and sick, author Kendall Conrad started searching for a way to save her child’s failing health. The answer came when a nutritionist recommended the Specific Carbohydrate Diet (SCD). Created by Elaine Gottschall, this revolutionary program is extraordinarily effective in relieving the debilitating and often painful symptoms of ulcerative colitis, celiac disease, diverticulitis, IBS, Crohn’s disease, and other common ailments. Simply by eliminating virtually all starch and complex sugars and eating a balance of smart carbohydrates, good proteins and fats, and essential vitamins and minerals, many people experience a complete restoration of digestive health. For Conrad’s daughter, the results were incredible. Thrilled with her daughter’s rapid recovery, she began creating recipes for delicious dishes for the whole family, following Gottschall’s guidelines, without sacrificing an ounce of taste or variety.


In Eat Well, Feel Well, Conrad shares more than 150 recipes for quick and easy dishes for casual meals and elegant dinner parties alike. The appetizers and starters range from updated classics like Curried Deviled Eggs with Mango-Currant Chutney to such enticing, exotic fare as Thai Beef Salad with Papaya and Toasted Coconut and Egyptian Red Lentil Soup. Main course ideas include everything from Whole Roasted Red Snapper Stuffed with Fennel and Citrus and Ground Beef Chili with Navy Beans to kid-pleasers such as a simple Cheese Soufflé and Honey-Garlic Chicken Drummettes. Dozens of recipes for snacks, desserts, breakfast dishes, and beverages will help you integrate the SCD way of eating into your family’s lifestyle with ease, grace, and creativity.


If you or someone in your family suffers from a digestive disorder, these wonderful recipes based on the Specific Carbohydrate Diet will revolutionize the way you eat.

Kendall Conrad appeared with Elaine Gottschall, the author of the global bestseller Breaking the Vicious Cycle, to share the story of her daughter’s near-miraculous recovery from a dangerous digestive disorder using the Specific Carbohydrate Diet. She lives with her husband and their two daughters in Montecito, California.

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6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great resource for a diet that works. 12 mars 2016
Par Mad Hatter - Publié sur
Format: Broché Achat vérifié
This book contains some delicious recipes for the super-healthy SCD diet. If you want to hear about my experience with the diet, please read below:
I suffered from SIBO (small intestinal bacterial overgrowth) for a couple of years. Before I knew what to call it, I knew I had a problem and, as the symptoms grew worse, it became more and more difficult to sit through my frequent long business meals and to do the long driving trips my job demanded. I went to a highly regarded gastroenterologist, who put me through a battery of tests to determine what was was going on. I was relieved to learn that it wasn't one of the scarier disease, like Crohn's, and after all the other scary things were ruled out I was given a simple and cheap hydrogen breath test that showed I was very highly positive for SIBO.
The doctor prescribed some potent, and expensive, antibiotics, which actually worsened my symptoms. When that didn't work, he had me try another one, one more specific to my condition, or so he said. This didn't make it worse, but it didn't improve it either.
I lived with the condition, trying different kinds of probiotics and modifying my diet a bit, but no real change occurred. My wife did some research and found another GI guy who looked good. His website said he went into medicine because he suffered from Crohn's Disease as a child and he wanted to find a way to help other people who suffered from bowel issues.
This guy put me through the same battery of tests, even though I told him what I had been diagnosed with, and he made the same diagnoses and prescribed the same antibiotics. My wife, who, as an RN, is in the game herself, said I should try it. This time it might work.
Wrong! Same lack of cure or relief.
In the meantime I had heard about the SCD diet and did some research. It all seemed to make sense, even though it didn't specifically name SIBO as one of the diseases it alleviated or cured. But I was getting desperate, and I decided to try it, even though it is a very restricted diet knew it wouldn't be easy to adhere to it.
Long story short: it worked immediately. Not only did my bowel issues (too nasty to describe here) disappear, but I lost 10 pounds in the first two weeks and all of the joint pain I had been experiencing, especially from a chronically bad knee, disappeared. I later learned that this is a lovely side benefit from eliminating the sugars that cause joint inflammation. I went from carefully going downstairs one step at a time to, now running up and bouncing back down stairs like a kid.
When my wife and I met with the specialist the next time, I recounted my success with the diet and he said he would be crazy to tell me to stop doing it since it seemed to work for me. When my wife asked him if he would recommend it to his patients, he said no. When I asked why, he said there is no science behind it. When my wife asked him how he dealt with his Crohn's Disease, he said he had is bowel removed!
Honestly,it is a hard diet to stick with. There are plenty of great and delicious foods you can eat, but you have to kiss good-bye to all sugars (except honey) grains (and bread, pasta) fresh dairy (milk, cottage cheese, non-aged cheeses like mozzarella) high-starch vegetables like potatoes (no fries!) and yams, rice, and even soy and it's by-products.
It was such a relief for me to be symptom free, however, that I swore I would stay on the diet my whole life if it continued keeping me healthy and happy.
The good news is that after 6 months, you can start slowly introducing grains and other stuff. I did it for 4.5 months and was doing great for about a year until I started to again consume too many sugars in various forms. I had a few relatively mild bowel issues, but the thing that got me back on the diet again was that my joint pain came back. I went back on the diet, my joint pain went away within two days, I lost 5 pounds in the first week, and my bowels are in perfect working order again.
When I resume a "normal" diet this time, I will reintroduce (whole) grains but will avoid refined sugars in its myriad forms. After I am back on an even keel, the next diet I adhere to religiously will be a low-glycemic index diet, which has all sorts of heath benefits.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Many good, easy recipes for SCD cooks 19 août 2014
Par DalGal - Publié sur
Format: Broché Achat vérifié
Been on SCD for 8 months and was looking for some more recipes that weren't too complex but tasty. This book seems to fit that for me. I'm not much of a cook and anything too involved just doesn't work for me. This book has many fairly simple to prepare recipes as well as some that are more complicated but so far I've loved the ones I've made. Took the Baked brie with garlic and apples to a pot luck and everyone there loved it (these were all non-SCD folks except for me). Another time I took the apple tart to a dinner so I'd have a dessert I could eat and everyone else there wanted to try it too. This is well written and easy to follow and has enough variety for both gourmet types as well as those far less skilled (like me). If you're looking for a change up for SCD recipes in addition to those in the BTVC book, this is the book for you.
113 internautes sur 114 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A welcome addition to the SCD cookbook library 16 août 2007
Par Spinning Top - Publié sur
Format: Relié Achat vérifié
While I'm happy to have another SCD cookbook to follow, I was unable to give this one 5 stars for two reasons. First, the SCD can be an expensive diet to follow, and some of the recipes in this book make it even more expensive. It includes ingredients that are not available or are costly in your average grocery store, such as truffle oil, macadamia nuts, and Hachiya persimmons. Several different varieties of fresh herbs are required for some recipes. I found that going to get the ingredients for just one recipe put a dent in my grocery budget. This all leads up to the second reason for the 4 stars - it is a bit gourmet/fancier than your average cookbook. So while I don't think this is the best book for the average American family, I do think it is worth having if you are on the SCD. It does contain many simpler recipes as well that I've made successfully and were delicious. I would probably be more comfortable serving recipes from this book on special occasions as compared to other SCD compliant recipes.

Another comment I feel obliged to make is that I am both the patient requiring SCD and the cook in the house, so for me simpler is always better. The ingredients to some recipes require completing a previous recipe, and that can be overwhelming for me at times. If I were healthy and preparing these recipes for someone else, I would probably be less critical. If you enjoy cooking and have the time and energy to do it, this book may well become your all-time favorite. So far, Grain-Free Gourmet still tops my list, but I highly recommend recommend anyone on the SCD add this to their library. You can never have too many cookbooks when your choice of foods is limited.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 So good, so far! Moroccan cauliflower recipe is worth the price of the book alone! 10 octobre 2014
Par gluten free gal - Publié sur
Format: Relié Achat vérifié
I have not yet embraced the scd diet yet, but am seriously considering as a way to get some relief from my celiac disease (allowing my intestines to heal). The two recipes I've tried from this book as fantastic, however! The roasted Brussels sprouts and Moroccan cauliflower. this is seriously the tastiest recipe for cauliflower I've ever tried with a citrus, garlic, toasted spice and fresh herb marinated poured on top.

This book appears to have a nice variety of simple to more complex dishes. Ranging from breakfast, to appetizers, dinner, kid friendly fare, and dessert.... I'm interested in trying out the cashew bread and mock starch recipes.

Would recommend this book to anyone with digestive issues or those who wish to eat more simple whole foods!
24 internautes sur 24 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A SCD "foodie" cookbook 28 avril 2010
Par silhouette_of_enchantment - Publié sur
Format: Broché Achat vérifié
Based on some of the reviews, I wasn't expecting much from this cookbook, and in fact bought "Grain-free Gourmet" instead of this one. But, after perusing its contents in a library, I was really surprised that I liked this book more, and I felt it delivered on the "gourmet" part. I fell in love with this book's recipes.

This recipe collection is NOT for everyone. It is a "gourmet" book. In fact, the Food Network's Barefoot Contessa brought the idea for Conrad's book directly to publishers (that should tell you it's definitely gourmet-oriented). It should also tell you how good it is, to get Ina Garten's stamp of approval.

That being said, I am a foodie, so I really dig the book. Being on a restricted diet, you can feel a bit deprived. Things "normal" people take for granted are off limits. That being said, these recipes make me feel that I can enjoy eating again. For example, there are basic recipes for soup stocks and classic tomato sauces, garlic and rosemary leg of lamb, roast pork loin with stewed fruits, spinach, lemon and basil pesto, zucchini lasanga(a basic recipe in most SCD books) and pizza margherita (with an almond pizza crust and yogurt-cheese bocconcinis for the mozzarella). And there are creative ways to make other basics like dijon mustard from scratch. (For those who might scoff at creating a mustard from scratch, many SCD'ers can't touch the manufactured stuff because of the sugars).

Where Conrad's book falls short: although there are beautiful photographs, there aren't many. And of course the recipes are time consuming and complicated (even if they are delicious). She doesn't include "notes" either on which recipe should be tried when. (For many SCD'ers there is a time line when certain foods can and cannot be introduced back into the diet). I only ask: Why? Conrad worked really closely with Elaine Gottschall and Lucy Rossett (from Lucy's Kitchen Shop) to learn about the diet and with the writing of the book. And, like a previous reviewer mentioned -- some recipes involve using a previously-made/created recipe. If you like creating simple, quick recipes (in 30 minutes or less) this may not be the book for you.

Other those small critiques that, I loved this recipe collection so much, I bought it. In fact, I wish Conrad would write a second book of recipes for SCD'ers.
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