Join me in asking “How Much Longer?” about many significant autism related problems including autism insurance coverage, restraint and seclusion in schools, toxins in vaccines, in declaring autism an epidemic, and many more tough questions.
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Now that Fall is creeping up on us I start to long for pumpkin flavored favorites such as pumpkin muffins, pumpkin pie and pumpkin lattes. But for the boys I make a pumpkin spiced pancake. Which can be a little tricky since they are now Specific Carbohydrate Diet compliant. So I took a fairly standard SCD almond flour pancake recipe and tweaked it to make it pumpkin spice.
Ingredients:
1/4 Cup roasted pumpkin or butternut squash, pureed with cinnamon, clove, nutmeg and allspice. (roasting recipe below)
3 eggs
1 Cup Almond Flour
1/2 tsp baking soda
1/4 tsp salt
2 Tbs honey
1 – 2 tsp vanilla (pure)
Heat frying pans (preferably stainless steel), and melt coconut oil in bottom to coat. Do not let the pan get too hot as coconut oil will start to smoke and you will burn the pancakes before they cook.
Mix all ingredients together with a whisk.
Drop small pancakes size portions of batter into hot pans and watch for bubbles. When pancake bubbles, flip. Serve with a drizzle of honey. Yummy.
How to Roast a Butternut Squash or Pumpkin
Preheat Oven to 350 degrees.
Wash outside of squash.
Cut in half.
Clean out center of squash, removing all the seeds and fibers. If you are using a pumpkin remember to save the seeds and roast them (oil and salt seeds in single layer on baking sheet) in a 325 degree oven for about 25 minutes, stirring every 10 mins or so. Eat the whole seed – yummy.
Place squash in a baking dish ( I like the pamper chef stoneware because they don’t leech chemicals such as lead and aluminum) and drizzle with a little oil (I use olive).
Roast for about 40 minutes depending on size of squash. You want a fork to easily pierce the flesh of the squash.
Remove flesh from peel and using a blender, hand blender or food processor, mix until smooth. You can add your favorite pumpkin spices such as cinnamon, clove, nutmeg and allspice to make a delicious mashed “pumpkin pudding”. You can serve this as a side dish to a nice pork loin or in place of mashed sweet potatoes or use it in the recipe above to make pumpkin spice pancakes.
Food color is effecting children’s behaviors.
While we were on vacation in Indiana my sister-in-law wanted to make the kids some homemade strawberry pops that were GFCF (we weren’t SCD yet) and she called to ask me if she could add red food coloring to the pops per the recipe directions. I told her we preferred that the boys not get food coloring since we know it effects them. She said fine and made the pops without food coloring. They turned our beautiful and very red on their own. Which makes me wonder, why can’t we just accept food the color it is? Why do we have to make our cheese more orange or our juice redder? Would the strawberry pops have tasted better if they were a brighter red? I don’t think so. And when our parents and grandparents were young didn’t their food taste just as good, if not better, than our foods today? My parents swear they had better tasting food years ago. I think they are correct. I seem to remember better tasting vegetables and fruits. Can we just stop mucking with food and let it be?
Check out the link below for a very interesting story from New Zealand.
60 Minutes – Off Colour
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