You rock Jim. Thanks
Its summer here! Thanks for the tips on thickening soups.
I would like moderate to low carb, easy to find ingredients, flavored with less salt, for dishes that you can serve to the whole family( I find that I do not mention that they are low-carb to guests. They will think ,if it is a dessert or a pie ( “oh , a diabetic pie: It must have saccharin and taste awful!”)
Soul Food recipes ,adapted, would be helpful. Type 2 Diabetes is rampant in my African-American community; and I have not found a lot of recipes that my type two friends will follow(“too expensive, the family will not eat it”…
)Those I have found are a bit too high carb and high sodium for me…
God Bless,
Brunetta.
Helen,
Maybe D-OC has some suggestions because I’ve found it impossible to duplicate the textural qualities, mouth feel, that sugar adds to certain recipes. I’ve accepted that they simply won’t be the same. An excellent sweetener combo is pure stevia powder & eyrthitol powder, both zero carbs. Eyrthritol is 70% as sweet as sugar. Though a sugar alcohol, it doesn’t have the nasty side gastric effects of other sugar alcohols. No after taste either. Mixed with a small amount of stevia, it cuts the somewhat bitter stevia flavor. Only problem is that eyrthritol is expensive. I use it sparingly & don’t like things very sweet.
Thanks so much Gerri. Were can you find eyrthritol powder? In health food stores? I can find the stevia powder in various locations near me.
God Bless,'
Brunetta
@Corinna - I will see what I can do!
I liked the episode, but it seemed to feature pretty high carb stuff. OTOH, if that is the way people like it go, that is a good direction. Do you all like the food SCIENCE explained as well?
@Zoe - The Moosewood cookbook is another great vegetarian resource.
I will see what I can do, but it is a tall order! Perhaps the recipes I can pass off on my wife and Son will do!
I know I have a recipe for flourless chocolate torte somewhere. Hmm… I also know what you mean about the high carbs in diabetic recipes. There is a magazine where they say you can have your pizza, only 29 g carbs per slice! Yikes!
I just want desserts that aren’t loaded with Splenda…I’d rather just have low sugar desserts. Really all I ask is that each recipe come with a carb count. And I am a visual person so lots of pretty pictures would be awesome!
@ClumsyChemist - I hear you. I am not looking for a big Splenda a thon either, rather sweeteining with natural sugars instead, or with Stevia.
As for pictures, I try and include a lot of them, even if they are sub-par. LOL
Actually, WDC, I’ve always enjoyed making good pizza and missed it; I found that I can eat one slice (it’s thin crust) with a nice salad and be satisfied. Only problem is the recipe makes three pizzas so I get totally sick of pizza for months after I finish it…which is probably a good thing! I think the DOC eats very varied carb levels. I stay under about 100 a day. I guess that would be considered moderate.
I love pizza too, the problem I have is one tiney slice just aint going to do it. LOL
Well not a tiny slice…lol. At my age, fortunately I get full with less, and I do love a good salad. Diabetes has brought out my OCD, so I can carefully carve out the correct portion and be happy. Maybe one day I will get sick of all this measuring and counting, but I’m grateful I’m good at math. Math and typing, two things in school I thought I’d have no use for!
Erythritol doesn’t cause spikes, gastric upset, or have an effect on BG. I can’t handle soribitol, malitol, xylitol. I, like you, can metabolize sugar alcohols, but erythritol is different.
I can’t find it locally because I live in a small, rural town. I order it from www.netrition.com. Really is expensive, but I use very small amounts. Powdered form is better than granular for dissolving easily. If you only find granular, it’s easy to powder in a blender. I sift the powder with a strainer before adding to recipes because it can have little tiny lumps.
@Brunetta - Can yo0u give me an example about “Soul Food”?
Might mean traditional Southern African American cooking, similar to Southern Country cooking, Creole and Cajun cooking, a bit of west African and West Indies flair maybe just a touch of Native American thrown in.