Nirvana of Peristalsis

(also known as Mike's Flog)

   

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

  1. In a saucepan, bring the water and the honey to a boil. Remove from heat, let cool.
  2. Chop the peaches coarsely and put into a glass bowl. Add the lemon juice and stir. Let sit for 15 minutes.
  3. 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.
  4. 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.
  5. Turn on ice cream/sortbet machine. Pour in the peach and honey mixture. Let spin for 30 minutes.
  6. Sorbet is ready when it reaches a "soft-serve" consistency.
  7. For harder sorbet, put into recycled dry curd cottage cheese containers and freeze until serving.

 

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