Cooking for the Specific Carbohydrate Diet Cookbook Review

Cara was provided product to review. No other compensation was given. All opinions expressed are 100% her own.

Since my Whole30 journey this past January, I have cut out, for the most part, all grain carbohydrates, gluten, and majorly cut back on sugar. You may think that sounds crazy, but I have noticed a wonderful difference in my children's skin and my overall health. Plus, we have developed a huge love of all vegetables along the way. The only problem is that I sometimes get into a recipe rut, where I just stay on a cycle of several of my favorite grain, gluten, and sugar free recipes. And I am getting bored with that old routine.

Thanks to Cooking for the Specific Carbohydrate Diet and author, Erica Kerwien, I now have an arsenal of over 100 new recipes that are perfect for my family's taste and specific carb diet. Author Erica Kerwien is a kitchen chemist and writer. When one of her sons was diagnosed with an autoimmune disease called Crohn’s disease, she set out to help him restore his health in the best way possible—with food. Along the way, she discovered the Specific Carbohydrate Diet (SCD), which changed the way her family eats and cooks. Thank you, Erica, for finally offering a cookbook I can really use with our new diet choices.

Not only does she offer great tips for the specific carbohydrate lifestyle, she also uses the beginning pages to some classic recipes that are helpful for everyday use such as how to make cashew milk, almond milk, coconut milk, cashew cream, ghee, broths and more!

And after the basics, she shares the really fun recipes that just make your mouth water as you read the titles and enjoy the beautiful full-colored pictures. My favorites are Tomato Bruschetta, Pizza Crust, Zucchini Sticks and the list goes on and on.

Even if you aren't on any type of specific carbohydrate diet, you will want to try these recipes. They will broaden your understand of how you can use certain vegetables, and I bet you may even start loving many of these recipes more than their grain, sugar, or gluten counterparts.

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