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Hi.

Welcome to Own Crohn's. I'm Ben Ketchum, and I created this site to share gut-friendly SCD recipes that I believe are really good! With these recipes, you CAN enjoy eating, and own your Crohn's!

Black Bean Soup

Black Bean Soup

We actually discovered this recipe BEFORE the SCD. This, like a lot of other normal recipes, is naturally SCD compliant. It's a really nice Mexican black bean soup from one of Gwyneth Paltrow's cookbooks. This is the recipe as she wrote it, but I like to double the spices. But hey, that's just me. This stuff is really good. Take it from someone that usually doesnt even like soup.

Black Bean Soup  Ingredients  -3 tablespoons olive oil -1 large onion, cut in half and thinly sliced -1½ teaspoons sea salt -3 large garlic cloves, sliced -12 sprigs fresh coriander, chopped -1 teaspoon ground cumin -¼-½ teaspoon chili powder -¼-½ teaspoon chipotle chili powder -4 cups black beans (soak overnight then drain first) -3 cups chicken stock  Directions  1. Heat the olive oil in a heavy-bottomed pot or casserole dish over medium-high heat. 2. Add the onion and salt and sauté for 5 minutes, stirring often and lowering the heat if the onion starts to brown too much. 3. Add the garlic, coriander and spices. 4. Cover and cook for 5 minutes more, checking every minute or so to make sure everything is gently sautéing and not burning. 5. Add the black beans and chicken stock, bring the mixture to a boil and simmer, uncovered, for 15 minutes. 6. Using an immersion blender, blend the soup directly in the pot until almost completely smooth. Adjust the seasoning to taste, and sprinkle with cheese. If you want, you can even add a dollop of SCD yogurt as a mock-sour cream. Enjoy!   

Black Bean Soup

Ingredients

-3 tablespoons olive oil
-1 large onion, cut in half and thinly sliced
-1½ teaspoons sea salt
-3 large garlic cloves, sliced
-12 sprigs fresh coriander, chopped
-1 teaspoon ground cumin
-¼-½ teaspoon chili powder
-¼-½ teaspoon chipotle chili powder
-4 cups black beans (soak overnight then drain first)
-3 cups chicken stock

Directions

1. Heat the olive oil in a heavy-bottomed pot or casserole dish over medium-high heat.
2. Add the onion and salt and sauté for 5 minutes, stirring often and lowering the heat if the onion starts to brown too much.
3. Add the garlic, coriander and spices.
4. Cover and cook for 5 minutes more, checking every minute or so to make sure everything is gently sautéing and not burning.
5. Add the black beans and chicken stock, bring the mixture to a boil and simmer, uncovered, for 15 minutes.
6. Using an immersion blender, blend the soup directly in the pot until almost completely smooth. Adjust the seasoning to taste, and sprinkle with cheese. If you want, you can even add a dollop of SCD yogurt as a mock-sour cream. Enjoy!

 

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