New Amazon Kindle Edition and Fall Clam Chowder Recipe.

I am very excited to announce that our book Two Steps Forward, One Step Back is now available as a Kindle e-book and the print version is now also available at Lucy's Kitchen Shop.  Other book news is the great review that Raman Prasad, author of Colitis and Me, gave on his website scdrecipe  

Check it out!

The e-book is amazing in that you can download the book in under a minute and the book can be translated to many European languages for all of my worldwide visitors.  Hope you enjoy!

On another note, while back east visiting family last month my step mom Jodi and I ended up putting together a SCD version of New England clam chowder that was a real hit with the dinner crowd.  Since we used squash as the base we decided to call it a fall chowder.  Here we go.........

Ingredients:
1 medium onion
1-2 carrots chopped small into small bite sized rectangles (think mock potatoes pieces)
1 tablespoon butter
1 can scd legal coconut milk
1 small butternut squash or half a medium/large one
1 can scd legal clams 6 oz (large size)
1 jar clam juice 8oz
water
 
Method
Saute onions until almost soft with butter. Add carrots and cook till almost soft.  Transfer half of onions and carrots to blender, add softened squash without peel/skin (cook halved squash in oven at 400 degrees till soft).  Add all of the clam juice and blend; add water to desired thickness (Should be a bit watery).  Add back to pan with remaining vegetables, then add coconut milk and clams and slowly re-heat. 
*For a slightly different texture you can also throw in a handful of cashews into the blender to give the soup a uniquely nutty texture and taste. They work best if you first add the cashews to the cooking vegetables for 2-3 minutes to soften then transfer to blender.
Serves about 8 people

Health is not valued till sickness comes.
           Dr. Thomas Fuller (1654 - 1734)

Take care,
Tucker