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RECIPES ~ CONTENTS

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* SAUCES AND SYRUPS *

TABLE
OF
CONTENTS
 
 
 
 
 

 

Recipes are coded to note what
BASIC food intolerance categories
are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for
THE FOOD RESOURCE LIST
and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS
IT IS "NEUTRAL."


KEY FOR CODES
D=
Dairy
Ms =
Mine Salt
E =
Egg
P =
Potato
F =
Fruit
Sf =
Seafood
G =
Grain
Ss =
Sea Salt
H =
Honey
S =
Sugar
M =
Meat
Sy =
Soy
A blank space
= NEUTRAL
N =
Neutral

Important HINTS:

* Western Family Baking Soda is neutral. Other brands may contain potato.

* Ground cloves usually contain fruit. Whole clove is neutral.

* If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

*It is suggested to use Celtic salt in all recipes, as it is neutral.

* Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

* Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

* Our goal is to help you become familiar with various ingredients so that you may be able to easily adapt recipes to fit your needs.
Questions? Contact
recipes@songofhealth.com *

 
 
SAUCES:
 
BLUEBERRY SAUCE
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY INGREDIENTS
F
2 cups fresh or frozen blueberries
N or


H
1/4 cup (or amount needed to sweeten as desired) maple syrup or agave syrup or
honey, as desired
G
1 Tbsp. corn starch
 
1/2 cup water
 
pinch of fresh ground cinnamon or
1/2 cinnamon stick

Place blueberries in a medium sized saucepan.
Stir in sweetening.
Heat to medium, stirring often to keep from burning.
In a glass jar, pour water and add corn starch. Shake until smooth.
Slowly stir in corn starch mixture into blueberries.
Add cinnamon.
Stir until clear and thickened to texture of sauce.
If sauce is too thick, stir in a little more water, 1 tablespoon at a time, being careful not to make too thin.
If using cinnamon stick, remove.
Yield: Approximately 3 cups.
Variation: Substitute blueberries for other kinds of berries, such as blackberry, strawberry, etc.

 
 
CHEESE SAUCE
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY INGREDIENTS
D
2 Tbsp. butter
G
2 Tbsp. flour
D
1 cup milk or part half and half
D
1 cup cheese
 
salt and exotic pepper, to taste

Melt butter in saucepan, clarify by skimming the fat from the top, leaving the clear “oil.”
Add flour and stir to make a “roux.”
Slowly add about ¼ cup of the milk, stirring constantly. Continue to slowly add the remainder of the milk, along with the cheese, stirring until thickened.



REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS
.

 

CRANBERRY ORANGE MAPLE SAUCE
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY INGREDIENTS
F
1 cup orange juice or
1/2 cup orange juice and 1/2 cup water
F
1 12oz. Pkg. cranberries, washed and drained
F
1/4 orange, cut in pieces about 1/2 inch "square" (optional)
H
1/2-3/4 cup honey
2 Tbsp. maple syrup
 
1/8 tsp. fresh ground cinnamon, or to taste

In saucepan place orange juice and/or water, then cranberries and remaining ingredients. Mix well.
Turn on high, and stirring to keep from burning on the bottom, bring to a boil.
Immediately turn down to medium and continue to cook and stir until the cranberries pop. Cook 1 minute more.
Taste and adjust sweetening, if necessary.
Remove from heat and turn into a serving bowl. Let cool at room temperature, then cover and refrigerate until ready to serve.
Note: The sauce will thicken more as it cools.
Yields approximately 4 cups.
VARIATION: Add 1 apple, peeled and cored and diced.


Remember
~ Recipes are coded for the
BASIC food intolerance categories.

 
DR. ZEFF'S FAMOUS CRANBERRY SAUCE
(Contributed by Dr. Jared Zeff, N.D.)
FOOD CATEGORY INGREDIENTS
F
1 Pkg. (quart) cranberries
H
honey to cover
 
2 tsp. cinnamon (or to taste)

Wash and clean the cranberries.  Place them in a pan. 
Cover them barely with honey. 
Add more cinnamon than you think is necessary.  For a quart of cranberries I will add two teaspoonfuls. 
Bring to a boil, and simmer for a while as the berries pop.  Stir occasionally.  
Pour into whatever decorative bowl or mold you want, and expect people to comment on them. 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 
HONEY SAUCE
(By Sandra Strom, CEO Song of Health)

A good accompaniment for pancakes and waffles.

FOOD CATEGORY INGREDIENTS
D
2 Tbsp. butter, margarine or oil
G
2 tsp. cornstarch
H
½ cup honey
varies, depending on base
1/4 tsp. vanilla, if desired

Melt butter in a small saucepan.
Add cornstarch and stir until smooth.
Add honey. Cook 5 minutes. Add vanilla and stir to mix evenly.
Makes about ½ cup.

 
MUSHROOM CREAM SAUCE
(By Sandra Strom, CEO Song of Health)
FOOD CATEGORY INGREDIENTS
D
2 Tbsp. butter or oil
G or
N
2 Tbsp. flour or
arrowroot powder
½ cup mushrooms, diced
D
1 cup milk (or grain milk or part Half and Half)
few grains salt to taste
1 clove garlic, finely diced or pressed ( optional)
G 2 Tbsp. rice mirin (optional)

Melt butter in saucepan on medium heat. As soon as the butter is melted, carefully skim the fat off the top, using a spoon. This clarifies the butter and keeps it from burning.
If using garlic or mushrooms, add to the butter and sauté.
Add the flour and mix well, coating evenly. (The butter/flour mixture only is called a roux.)
Slowly add milk and salt, constantly stirring until sauce is thickened, about 3 to 5 minutes.
Add rice mirin if using and stir evenly.
Serve over food immediately.
Yields 1 cup.
NOTE: To make CREAM OF MUSHROOM SOUP:
Use 2 cups milk. Use garlic and increase amount to 2 cloves.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.


SYRUPS:
MAPLE VANILLA PANCAKE AND WAFFLE SYRUP
(By Sandra Strom, CEO of Song of Health)
FOOD CATEGORY INGREDIENTS
1/2 cup pure maple syrup
1/2 cup water
varies, depending on base
1 tsp. vanilla
G
2 tsp. corn starch
1/4 cup water

In a saucepan, heat the maple syrup and water to boiling. Turn down to simmer.
Add the vanilla and stir.
In a cup, pour the 1/4 cup water. Add corn starch. Mix until smooth. Slowly add to ingredients in saucepan, continually stirring to mix well.
Continue stirring until mixture is clear. Serve warm.
Makes 1-1/2 cups.


TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!

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