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A Regimen
for Remission
This
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.
Monkey-see,
monkey-don't
Even
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
experimenting.
Be sure
to read:
Intro
to Flog
Read
Me
Archives
IBS
log
SCD
Web Library
Get the
book:
Ready
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
includes
guidelines for dietary relief, remission, and cure of Crohns, Ulcerative
Colitis, and other IBDs.
Feel free to contact me if you still
have questions.
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Background:
Homemade
"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.
Recipe:
There
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.
The following
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!).
Ingredients:
1 1/4 Cup
water
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,
let cool.
- Chop
the peaches coarsely and put into a glass bowl. Add the lemon juice
and stir. Let sit for 15 minutes.
- Put
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.
- Pour
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.
- Turn
on ice cream/sortbet machine. Pour in the peach and honey mixture.
Let spin for 30 minutes.
- Sorbet
is ready when it reaches a "soft-serve" consistency.
- For
harder sorbet, put into recycled dry curd cottage cheese containers
and freeze until serving.
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Notes on:
Salads
Organics
Yoga
Recipes
Kitchen!
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