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Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes
 
 
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Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes [Hardcover]

Kendall Conrad (Author), Elaine Gottschall (Foreword)
4.5 out of 5 stars  See all reviews (38 customer reviews)


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Book Description

December 26, 2006
When her daughter was diagnosed with a dangerous digestive problem that left her weakened and sick, author Kendall Conrad started searching for a way to save her child’s failing health. The answer came when a nutritionist recommended the Specific Carbohydrate Diet (SCD). Created by Elaine Gottschall, this revolutionary program is extraordinarily effective in relieving the debilitating and often painful symptoms of ulcerative colitis, celiac disease, diverticulitis, IBS, Crohn’s disease, and other common ailments. Simply by eliminating virtually all starch and complex sugars and eating a balance of smart carbohydrates, good proteins and fats, and essential vitamins and minerals, many people experience a complete restoration of digestive health. For Conrad’s daughter, the results were incredible. Thrilled with her daughter’s rapid recovery, she began creating recipes for delicious dishes for the whole family, following Gottschall’s guidelines, without sacrificing an ounce of taste or variety.

In Eat Well, Feel Well, Conrad shares more than 150 recipes for quick and easy dishes for casual meals and elegant dinner parties alike. The appetizers and starters range from updated classics like Curried Deviled Eggs with Mango-Currant Chutney to such enticing, exotic fare as Thai Beef Salad with Papaya and Toasted Coconut and Egyptian Red Lentil Soup. Main course ideas include everything from Whole Roasted Red Snapper Stuffed with Fennel and Citrus and Ground Beef Chili with Navy Beans to kid-pleasers such as a simple Cheese Soufflé and Honey-Garlic Chicken Drummettes. Dozens of recipes for snacks, desserts, breakfast dishes, and beverages will help you integrate the SCD way of eating into your family’s lifestyle with ease, grace, and creativity.

If you or someone in your family suffers from a digestive disorder, these wonderful recipes based on the Specific Carbohydrate Diet will revolutionize the way you eat.
Kendall Conrad appeared with Elaine Gottschall, the author of the global bestseller Breaking the Vicious Cycle, to share the story of her daughter’s near-miraculous recovery from a dangerous digestive disorder using the Specific Carbohydrate Diet. She lives with her husband and their two daughters in Montecito, California.

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Editorial Reviews

From Publishers Weekly

Although this cookbook, based on nutritionist Gottschall's "Specific Carbohydrate Diet," is geared toward people with thorny digestive problems like celiac disease or colitis, these recipes are tasty, simple and healthy enough to make you forget you're cutting out such staples as wheat, flour, milk and sugar. Fresh Spring Rolls with Spicy Chile Dipping Sauce are colorful little bundles of shrimp and mango wrapped in thinly-sliced cucumber, a compelling alternative to the usual deep-fried take-out version. Chilled Pea Soup takes about 10 minutes to prepare, but is creamy and decadent enough for a celebration. Aromatic Roast Pork Loin with Stewed Fruits is luscious, although the portion sizes are perhaps over-generous; the four-serving recipe calls for two pounds of meat. The author includes not only a handful of compelling wheat-free desserts-Lemon-Coconut Macaroons are particularly addictive-but also a list of exotic beverages such as spicy Blood-Orange Ginger Fizz and sweetly smooth Mango Lassi. The only drawback to this thoughtful, health-conscious collection is the lack of photographs or illustrations-although most of these recipes are straightforward enough that they beg no illustrating, only eating.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Kendall Conrad appeared with Elaine Gottschall, the author of the global bestseller Breaking the Vicious Cycle, to share the story of her daughter’s near-miraculous recovery from a dangerous digestive disorder using the Specific Carbohydrate Diet. She lives with her husband and their two daughters in Montecito, California.

Product Details

  • Hardcover: 240 pages
  • Publisher: Clarkson Potter; 1 edition (December 26, 2006)
  • Language: English
  • ISBN-10: 0307339947
  • ISBN-13: 978-0307339942
  • Product Dimensions: 7.6 x 0.9 x 9.4 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #467,361 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews
59 of 60 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
While I'm happy to have another SCD cookbook to follow, I was unable to give this one 5 stars for two reasons. First, the SCD can be an expensive diet to follow, and some of the recipes in this book make it even more expensive. It includes ingredients that are not available or are costly in your average grocery store, such as truffle oil, macadamia nuts, and Hachiya persimmons. Several different varieties of fresh herbs are required for some recipes. I found that going to get the ingredients for just one recipe put a dent in my grocery budget. This all leads up to the second reason for the 4 stars - it is a bit gourmet/fancier than your average cookbook. So while I don't think this is the best book for the average American family, I do think it is worth having if you are on the SCD. It does contain many simpler recipes as well that I've made successfully and were delicious. I would probably be more comfortable serving recipes from this book on special occasions as compared to other SCD compliant recipes.

Another comment I feel obliged to make is that I am both the patient requiring SCD and the cook in the house, so for me simpler is always better. The ingredients to some recipes require completing a previous recipe, and that can be overwhelming for me at times. If I were healthy and preparing these recipes for someone else, I would probably be less critical. If you enjoy cooking and have the time and energy to do it, this book may well become your all-time favorite. So far, Grain-Free Gourmet still tops my list, but I highly recommend recommend anyone on the SCD add this to their library. You can never have too many cookbooks when your choice of foods is limited.
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38 of 39 people found the following review helpful
Not my favorite SCD March 30, 2008
Format:Hardcover
This was my 5th SCD cookbook purchase, one I was most excited about at the time, and now my least favorite. The first disappointment was the heavy reliance on garlic as a seasoning, which my body cannot tolerate, and frankly is boring. There's more to flavor than garlic. For example, the Hot and Sour Soup, which she claims her kids love, contains 2 Tbsp minced garlic plus 4 jalepeno chilis. Yowser! The second disappointment was thinking that I should keep it anyway just to learn some different techniques (like the cashew butter tortillas), but Oops - needs special equipment. A third is the large number of recipes relying on legumes, none of which my bowels can tolerate. A fourth is the intimidation factor of some of the recipes and I'm not a shy cook. I've had this book since not long after it came out and I use all my other SCD cookbooks instead. Sigh... I'm still holding out though. As I go through it, the recipes and pictures are still inspiring. There are better books to start with, but this one is still worthy in a limited sense, especially for those with less sensitive guts than mine.
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14 of 14 people found the following review helpful
Format:Paperback
I've only tried fifteen or so recipes in this book (and there are a lot)but what I've made has turned out so well, I'd definitely recommend this cookbook. I know where she's coming from as a mother who's had to keep her daughter inspired on the SCD. My younger daughter (who had Crohn's)liked fairly plain food but my elder daughter is very much a foodie and I feel I have to keep pulling gastronomic rabbits out of hats.This recipe book is top in terms of flavours and textures, which are fantastic. She also has a lot of condiments such as a wonderful mango chutney and a whole section on mock starches. She puts honey and vanilla with the SCD French cream for desserts. I know it's a simple idea but it didn't occur to me to do that until I got her book (Another SCD recipe book I have says, "Serve with a dollop of (SCD) French cream." No way -- it's much too sour on its own.)

The book is worth the price just for the tortillas. If, like me, you find the biggest challenge of SCD what to do about bread, it's a lot easier if you can master these. My elder daughter doesn't particularly like the pumpernickel bread my younger daughter liked -- she says it's more like cake (Sandra Ramacher's book)-- so lunch boxes are difficult. I totally failed with the soft white bread recipes from this book and also Sandra Ramacher's. This recipe I can do and use the tortillas to make wraps instead of sandwiches. My daughter said the wraps I made with these was the best SCD lunch ever.

I know that there was a problem re. the clarity of the instructions -- What's cashew BUTTER for instance? I was grateful to the person on this site who explained that you just grind up plain old RAW cashews. Also, what's a tortilla IRON? I live in Australia -- no one knew what a tortilla iron was but I managed to get hold of a tortilla press. I put all the ingredients into the blender and ended up with a cross between dough and batter. I put plastic wrap around the plates of the press then a sheet of non stick baking paper on the bottom plate (of the press), a large blob of dough in the centre of the plate then another sheet of baking paper on top, pressed it and ended up with a baking paper sandwich with flat round dough as the filling (If you can't get a tortilla press and you're handy with the rolling pin, you might be able to get the same effect). I trimmed the baking paper so it fitted into a frying pan with no paper sticking up. I then fried the whole thing, turning it over when brown. When it was cooked, the baking paper came away easily. The result looked very much like the real thing. They tasted not far off it too -- nice but unobtrusive. They're much nicer than the wraps in Raman Prasad's book which were pleasant enough, but what we ended up with there was a thick nutty pancake with the meat piled on top. Kendall Condrad's recipe is far better in terms of flavour, texture and mechanics -- they're less flexible than wheat ones but you can actually roll them,just don't overfill. Finish them off in a bit more oil in the pan and serve them in a piece of baking paper folded over (like putting a hot dog in a knapkin) and it will also reduce the risk of crumbling. They also store well in the fridge and can be revived by frying in a little oil. My only criticism is that it makes the meal quite expensive because you need to use a lot of cashews but the recipe scales down well -- it's easy to make just two at a time (90g cashews makes two decent wraps). If you do what she suggests and bake them in the oven or dehydrate to make chips, they'd probably make a good accompaniment to chilli con carne (maybe also nachos?) and good to use as crackers for dips (Actually, I tried dehydrating them recently. They crisped up nicely but seemed a lot sweeter -- better suited for a dessert biscuit IMHO.) If you're non-dairy, the amount of butter isn't a lot and you might be able to substitute with an oil. Also, if you like curries, the SCD is much easier because very few curries need to be adapted or just need a minor substitution (ie. SCD yogurt). I serve curries with one of these tortillas, which can pass as Indian-type bread and fragrant cauliflower 'rice'(Sandra Ramacher's book). Consider using these wraps for breakfast -- maybe a bacon and egg wrap with SCD tomato sauce might impress your child. For lunch, my daughter has these with strips of steak fried with ginger,then lettuce and cheese and I make a salsa with tomato, red onion, de-seeded chilli, lime juice, coriander (cilantro) or mint.

As for the hot and sour soup...it's the best soup I've ever had (I reduced the garlic and ginger). My children have this every day when they come back from school now and it's a good way to get real chicken stock into them. When I first attempted it, I didn't like the idea of putting the raw eggs in but I thought no, I'll trust her on this and the really clever thing is that the egg cooks in strands so it gives the taste, texture and look of noodles --it's plenty filling enough for a lunch. If you can get to an Asian market, the ingredients can be quite cheap, ie. I use a fatty pork.

The orange and almond flour cookies are easy to make and taste like something from a top patisserie. The trick is not to overcook them. The lamb keftas are also a 'throw everything in the blender' recipe. My daughter has them in her lunch box at least twice a week. They're delicious and everyone likes them. I don't do what she recommends with putting them on a stick -- I just make them into patties and fry on low heat. The moroccan chicken stew is also delicious and filling. The list of ingredients is long but most of them you just throw in the pot after the frying. If you're cooking for yourself, you could make a big batch and freeze the rest in portions.My daughter was blown away by the persimmon cream cups -- it's a lovely idea to serve them like that and they're actually really easy: scoop out flesh, mix in stuff, put back in, My husband thought it was worthy of a masterchef recipe but I thought the flavour was just a little too mild and it might be worth adding something like peach flesh. Seasons are different, though, so you'd have to plan ahead.

I think this cookbook, along with Sandra Ramacher's, is most deserving of the gourmet title; however, just because the cookbook is gourmet, doesn't mean that every recipe is fiddly or expensive to make -- there are plenty of that are deceptively simple and this book would be a very useful addition to anyone's library.
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Most Recent Customer Reviews
Good food good nutrition!
Some very interesting recipes in this book as welll as nutritional info. Many recipes are adaptable to the Specific Carb Diet..
Published 5 months ago by Thomas
Great book for crohn's
This book was a great investment for me. I was diagnosed with Crohn's 6 years ago and have been unsure as to what foods to eat. Read more
Published 5 months ago by Mandy J. Rodrigues
Great book
This is an excellent recipe book. I really wish that it had more photos though. Really great food in the book!
Published 6 months ago by Simone
A great SCD addition with gourmet options
This is one of the cookbooks that is always nearby on my cookbook shelf and has many recipes that are fast and easy to prepare. Read more
Published 6 months ago by Tucker B. Sweeney
SCD cookbook in its final form - excellent, "Uncorrected Proof" NOT so...
I have rated the book 5 stars because all of the recipes I've tried are excellent. I know this because I got the book from the library for several weeks before I decided to... Read more
Published 12 months ago by Christine A. Leneghan
A Little Too Gourmet
There are definitely some tasty looking recipes in this cookbook but overall it's a tad too complex and fancy for everyday use. Read more
Published 15 months ago by B. Gentry
Par for the Course
This book is on par with Everyday Grain-Free Gourmet. Delicious, not exactly complicated, but time and money intensive, just like most SCD related things. Read more
Published on May 7, 2010 by kodemonki
A SCD "foodie" cookbook
Based on some of the reviews, I wasn't expecting much from this cookbook, and in fact bought "Grain-free Gourmet" instead of this one. Read more
Published on April 28, 2010 by silhouette_of_enchantment
Can't use it!
This books uses too much dairy in the recipes and my daughter can not have dairy. I will not be using the book.
Published on April 14, 2010 by P. Shull
Buy this book!!!
Insanely delicious food! Even better that it's actually healthy! Every recipe is packed with flavor and easy to make! Read more
Published on January 7, 2010 by N. Simon
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