Thursday, March 21, 2013

See us in the Magazine!

We are so proud to be featured in the Family First/Mishpacha Passover magazine! Click here for full article.

Thursday, February 21, 2013


The Baby Has Been Born!! Her Name:
Come & Celebrate!!

Thursday, February 7, 2013


The countdown has begun! The most precious long awaited Digestive Wellness baby is about to be born... The cookbook-loaded-ship is due to dock tomorrow! If all goes well with customs, the cookbooks will be on the store-shelf by next weekend! 10-9-8-7-6-5-4-3-2-1

Friday, January 25, 2013

Pizza for Me!!!!

Sarah’s eyes were popping out watching her hubby enjoy a piping hot vegetable slice. In her 9th month pregnant, a veggie slice was just the thing she needed right then! Good hubby says: Hey, why not make you one that you can enjoy too?! Out came the DW pizza crust, marinara sauce, some roasted broccoli/onion/tomatoes, cheese, parsley & spices, and viola ! Sarah, you warmed my heart sharing this image!!

Saturday, November 17, 2012

Salad Enhancer

I'm in love with my newly discovered SCD dijon mustard. Formulated by the mustard experts in France, those guys really know their work. With an authentic mustard flavor and just the perfect touch of spice, this one puts the conventional mustard to shame. Besides for being a great condiment, its creaminess makes it a perfect partner to mayo. I use it in my mayo salads, with astounding results. Here's a salad we enjoyed this weekend:

Spaghetti-Carrot Salad:
1 large Spaghetti Squash, halved lengthwise and seeded
2 Carrots, peeled
2 SCD Dill or Sour Pickles, diced
1 heaping Tblsp Mussette Dijon Mustard
4 Tblsp Homemade Mayo
2 Tblsp Honey
1 tspn Salt
Juice of 1/2 Lemon

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven. Remove promptly to ensure crispy spaghetti strands. Set aside to cool enough to be easily handled.
3. Shred the carrots in the food processor, using the blade that creates thin, shoestring-like strips.
4. Use a large fork to strand the stringy pulp from the squash, and place in a medium bowl with the carrots.
5. Add pickles and rest of the ingredients and mix well.
6. Marinade in the fridge for one hour. Serve chilled.

Monday, November 5, 2012

Recipe Contest Update

Thanks for joining in our comfort food recipe contest. Please note that our site is SCD and kosher. Substitute kosher beef for all recipes calling for non-kosher meat.

And Our Lucky Winner...

Thank you everyone for joining in our recipe contest! Just reading your recipes made me hungry and in the mood of sitting beside the fireplace and enjoying piping hot food!
Congratulations Jacqueline! Click here to redeem your $75!
AnonymousJacqueline said...
This is my recipe for Crockpot Stew...