log tracks my regimen of attitude, exercise, stress management, and SCD
foods. Since I started this regimen in 1997, I've been able to keep my
Crohn's in a drug-free remission.
though I may experiment beyond the SCD from time to time, one must remember
that everyone is different. Follow the intro diet for 3-5 days, and stick
with the SCD until you are completely stable for at least one year before
to get your shit together? Got the intestinal fortitude? Yearning for
a nirvana of peristalsis? Buy Breaking
The Vicious Cycle! Written by Elaine Gottschall B.A., M.Sc., the book
guidelines for dietary relief, remission, and cure of Crohns, Ulcerative
Colitis, and other IBDs.
Feel free to contact me if you still
"SCD" peach sorbet is the same as regular sorbet except that
it uses honey instead of sugar. If the peaches are very ripe and sweet
then you may want to use a little less honey.
are several easy-to-use electric ice cream and sorbet makers on the
market. This recipe is based upon the use of the Cuisinart
ICE-20, available on Amazon.
directions will yield about 4 cups of delicious, homemade peach sorbet!
Actual yield depends on how much "sampling" occurs during
the preparation process (which is quite a lot during the Tucson summers!).
1 1/4 Cup
3/4 Cup honey
3 Cups ripe peaches, peeled and chopped
3 Tablespoons fresh lemon juice
- In a
saucepan, bring the water and the honey to a boil. Remove from heat,
the peaches coarsely and put into a glass bowl. Add the lemon juice
and stir. Let sit for 15 minutes.
peaches and lemon into a food processor or a blender. "Pulse"
15 times to break up the big pieces and then puree to a smooth consistency.
the peaches and lemon into a large bowl. Stir in the honey/water mixture.
Mix well. Put bowl into refrigerator to chill for 2 hours.
on ice cream/sortbet machine. Pour in the peach and honey mixture.
Let spin for 30 minutes.
is ready when it reaches a "soft-serve" consistency.
harder sorbet, put into recycled dry curd cottage cheese containers
and freeze until serving.