SCD Recipes: Coconut Shrimp & Lentils, 'Dubliner' Burger Honey-Mustard Salad

Recipes for the Specific Carbohydrate Diet

Transitioning to the Specific Carbohydrate Diet (SCD) from a typical Western diet is a challenge. Once over the initial three-month hurdle and into the routine of cooking healthy, unprocessed meals, most SCDers find the food and the lifestyle more than satisfying. A devout SCDer myself, the following recipes began in my kitchen as experiments turned into delicious repeat dinners.

Coconut Shrimp & Lentils

This recipe arose when faced with uncooked leftovers from a shrimp cake recipe. Having decided to cook it up in a crumble, the subtle Asian flavors of the dish begged for a noodle accompaniment. Lentils prove to be a satisfying starchy substitute in this ultimately scrumptious dish. Adapted from "Coconut Shrimp Cakes" in Eat Fat, Lose Fat by Dr. Mary Enig and Sally Fallon.

1 pound small shrimp: peeled, cooked (cooked frozen shrimp is a perfect timesaver)
2 green onions
1/3 cup unsweetened coconut flakes (check for additives)
1 TB fresh cilantro
1/2 tsp fresh grated ginger
3-4 TB coconut oil
1 1/2 cups red lentils
Tamari to taste (wheat-free soy sauce)

Soak the lentils for at least 4 hours, measuring twice as much water as lentils.

Prepare or defrost the shrimp. In the meantime, mince the green onions as finely as possible. Repeat with the cilantro. Grate the ginger if necessary. I use organic coconut which is often not finely flaked: Grind coconut in spice grinder if necessary to ensure even distribution in the recipe. Place the shrimp into a large food processor and pulse until it reaches the consistency of paste. Add onion, cilantro, ginger and coconut, and process until fully blended.

Change the water in the lentils and cook until soft, about 15 minutes. While the lentils cook, melt coconut oil in a large skillet and fry the shrimp mixture on medium-high heat, stirring frequently until liquid is cooked out and coconut is slightly browned. Drain lentils if necessary. Divide lentils and coconut mixture into serving bowls. Garnish with extra cilantro. Serve hot, seasoning with tamari to taste.

'Dubliner' Burger Honey-Mustard Salad