Transform your meal with spices

Last night, 16 days into this thing, I had a revelation. Well it was thanks to K, actually, who is sometimes more jacked up about this diet than I am! (“No, don’t put my food there, that’s your SCD counter,” she reminded me the other day in the kitchen when I nearly plonked her very non-SCD meal onto my SCD counter space). 

So anyway, last night we were cooking together, and while grilling my bland steak, I muttered, “I really don’t feel like plain meat with just salt again.” And she replied, “But can’t you use black pepper?”

Blink, blink.

It was like a light switch went on. I read the whole of SCD Lifestyle – Surviving to Thriving, and had somehow forgotten that black pepper is legal, even during intro! (obviously it must be pure black pepper with no naughty additives).

It totally transformed my entire meal and I highly, highly recommend you try using it. I’m not even particularly mad about the stuff, but after so much deprivation, even I enjoyed it.

“Fresh ground black pepper is an amazing spice, invest to use it right and you’ll be rewarded with more dopamine (google peperine).” – SCD Lifestyle Facebook page


How to introduce herbs and spices on the SCD.

I was thrilled to discover that garlic can be introduced in Phase 2, which is about a week away for me, or maybe less. It’s definitely one of the first things I’m going introduce, as it has AMAZING health benefits on top of being super, super tasty. Steak with garlic and black pepper looks a whole lot more appetising than it did just a few days ago!

I have been through the stages breakdown on quite carefully (see it here), but apart from watercress (which isn’t really a herb anyway), they don’t really say when you can start introducing fresh herbs and spices. I guess it’s up to one’s discretion and knowledge of one’s own body. Remember though to phase them in over 3 days, on their own, just as you would any other food. And ensure that they are pure spices with no anti-caking agents, no additives – nothing. Just the spice. There are lots of recipes online for making your own SCD legal garlic salt and onion salt.

Which spice am in intro’ing next?

I want to introduce coriander (cilantro/dhania) at some near-future point too. I know it’s not a herb that everyone loves – in fact it’s very much a “love it or hate it” flavour. But I really like it added to butternut, avo, tomato – anything really – which means it’s going to be great for Phase 2.

I am also keen to get cinnamon and ginger into my diet too. They’re perfect for adding to the ‘squashy’ veg and ginger in particular is incredibly healthy.

Not that kind of ginger... though they're good for your health too (if you're not allergic) :-)

Not that kind of ginger… though they’re good for your health too (if you’re not allergic) 🙂

I think it’s really important to go through the phases and decide which veggies you’re going to intro first. To go through each and every one on Phase 2 (there are about 16 fruits and veggies on Phase 2 alone, and the number increases as you progress) might not be essential – or even practical. Focus on your favourites or the ones you eat most often. There seems to be little point in phasing in an item that you eat only once a year when you could move on and phase it in later.

Also remember: A lot of people react badly to fruit, so if you think you might be one of them, skip the fruit for now and just focus on phasing in the veggies. I tested apple but I wasn’t happy with the results. For now, I’m sticking to veg and bananas.

So, now that I’m developing a nice ‘safe’ base of foods to work with, I think a little bit of flavour is definitely in order!


2 thoughts on “Transform your meal with spices

  1. I wish I had read this a couple days ago! I was having a hard time finding info about phasing in spices and I read somewhere that someone just went ahead and added in the spices they wanted right away in Phase 1 (because they were getting so bored on the diet they wanted to quit). So even though I had planned on introducing them one at a time, like you do with new foods, I abandoned all caution and had a merry old time seasoning my carrots with smoked paprika, my apples with nutmeg, ginger, and cinnamon, and my steak with onion and garlic. :/ Now I’m having symptoms and I don’t know if it’s from the apples or one of the 6 new spices I just dumped into myself. *SIGH*

    Ah, it’s a learning experience all right… 🙂


  2. It’s definitely a learning experience but don’t feel bad. I have made (and keep making) mistakes – it’s all part of the SCD and impossible to avoid them. The reason that we’re supposed to phase only one food in at a time is so that we know exactly what has caused our symptoms (if we have them). Adding a few at a time means you’re not sure if it’s the apples, or the cinnamon, or the garlic! I also read a few days ago that if you feel you’ve veered too far off the path of ‘feeling good’, by adding things that haven’t agreed, you can always do intro for a few more days (eek!). Apples didn’t agree with me so it could be that? But as you say, maybe also the spices (some people can’t do garlic). It’s DEFINITELY a learning curve! Thanks for your ongoing support – I really appreciate it.


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