One thing I eat a lot of is hummus - it helps me to get my raw veggies in. The main ingredient in hummus is chick peas, which are not on the SCD list. A great alternative is this Roasted Garlic & Eggplant Dip:
6 - 8 cloves of garlic
1 medium eggplant, cubed
2 T + 2t olive oil
1/2 t pepper
salt to taste
- Place the garlic cloves in a pouch made out of tin foil. Drizzle the 2 t of olive oil all over and sprinkle with salt. Roast at 400 degrees for 20-25 minutes, or until the garlic is lightly browned and soft. I like to do this in my toaster oven - it uses less energy and won't heat up the kitchen!
- While the garlic is roasting, cube the eggplant and place in a food processor with the remaining 2T olive oil, the pepper, salt, and the roasted garlic. Puree until smooth.
- Serve chilled or at room temperature with veggies, crackers, flat bread, etc.