A trio of authors, Pamela Ferro, Raman Prasad, and Nilou Moochhala, have come together to create a new book, The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet.
Raman, who I interviewed a few year ago, has followed SCD for many years, has published a cookbook dedicated to SCD, has a website dedicated to SCD, and has worked closely with Pamela, Nilou, and the autism community to assist with SCD and this new book.
Pamela Ferro is a nurse who has over a decade of clinical experience working with the dairy-free version of SCD for children with autism and ADHD.
Nilou is Raman’s partner in life and in many things SCD, and has created many of the recipes in the SCD books they have published together.
While the book is geared towards parents caring for children with autism and ADHD, others with health conditions that are managed with diet can benefit from the information presented throughout the book. I certainly wish I had this book when my son was first diagnosed with Crohn’s, especially the guidance on supplements, managing the diet, and anecdotes from the authors based on their personal experience as well as clinical studies.
Here’s a summary of the book. You can find more details here.
- What/Why/How of the Dairy-Free SCD
- Documented Research and Studies
- Impact of the Gut Microbiome on Behavior
- Step-By-Step Dietary Guide
- Illustrated Reference Diagrams
- Transitional & Regular Meal Plans
- Reference and Cookbook Index
- Personal Anecdotes and Stories from Families
- Comprehensive, Easy-To-Use Cookbook
Thanks to Pamela, Raman, and Nilou for their dedication and time spent to share valuable information with the autism and ADHD community, and for everyone managing their health with diet.
Reminiscent of a seaside shack, these Popcorn Shrimp taste like the real thing and are fantastically crunchy and delicious. This recipe can be found on page 270 in the book.
- 1 egg white, beaten until stiff
- 1 egg
- 1/2 tablespoon (7 mL) olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne powder
- 1/2 cup (55 g) almond flour
- 1 pound (440 g) shrimp, de-skinned, de-veined and cleaned (about 16-18)
- olive oil for frying
Beat the egg white and set aside. Mix the whole egg with a whisk in a separate bowl. Add in olive oil, salt, cayenne powder, and almond flour to the whole egg bowl. Stir together, and then fold in the beaten egg white. Set this batter aside.
Fill a shallow wide pan with olive oil until it’s about 1/2-to-3/4-inch deep. Set the burner on medium, and when it is ready, add in a few drops of water to test – if it sizzles it is ready for the shrimp.
Dredge the shrimp in the prepared batter. Gently drop into the hot oil in pan, and allow to fry for 2-3 minutes on either side, or until the battered shrimp is cooked and golden-brown. Remove immediately and allow them to cool before eating.
Makes 3-5 servings