Diabetics

[Tony 1]

Anybody got tastey ricipes for diabetics

[webber]

I've been diabetic for about 10 years. Its not easy. Mrs webber does a mean stewed rhubarb, she substitutes the sugar with Canderelle, beware alternative sweeteners may not work as well.

 

webber

[jinxy72]

as said m8 ... just use a sweetner instead of sugar ( if u need it )and most recipes and be used .

 

unless ur cholesterol or bp is an issue as well ? then keep the fat content low m8

[daz2202]

Mate, I been diabetic for years and have to inject 3 times a day. Its a right pain out in the field when ya got all yer thermals and extra jumpers on. Any way on the recipe front I am very unsure about sweetners as my blood count goes up after eating them.

 

Basically as long as you dont put sugers etc in the mix then its gonna be pretty good although high fats do not help either.

 

good food for a diabetic =

 

Game pie but with only a small pastry

Stewed rabbit

pigeon

pheasent - stewed or roasted

 

 

my fave is this

 

3 cloves garlic

1 green pepper

1 yellow pepper

1 red pepper

1 red onion

4 carrots

1 small swede or turnip

5 sweet potatoes (or normal whites if you prefer them)

some meat. anything will do from pigeon breast to sausages but Rabbit is lovely.

 

Heat olive oil in oven 200deg

Cut all veg into 2" bits

Cut spuds into 3" bits

Chop onion small peices

chop peppers into 1" bits

Chop garlic finely

 

mix it all up, chuck quite a bit of olive oil on it and some salt.

stick all of yer veg and spuds into that baking dish of hot oil and put into oven turning down to around 180deg

 

(have a rest for 15mins and wait for the nice smells to fill yer house)

 

Fry off your meat so its 50%cooked

 

Take out your veg pot after about 40 mins and add your meat give it a bit of a stir up (sometimes i add a touch more olive oil now)

 

back in oven for approx 30mins

 

Take it out of oven and try a carrot, if they have just gone soft then its done if not give it a bit more time.

 

Well try it, but dont blame me if you get some sort of poisoning from it as that will be your own fault.

 

ENJOY And let me know yer thoughts

 

 

Darren

[amateur]

I've been a type 1 diabetic for 45 years

 

Here's three very simple puddings for you

 

MOUSSE AU CHOCOLAT

 

100g bar of 85% chocolate solids dark chocolate

3 free range eggs.

A splash of rum to taste

 

Separate the egg yolks from the whites and whisk the whites until they are firm.

Slowly melt the chocolate in a bowl over hot water (or in a microwave on the simmer setting).

When the chocolate is just melted, (and not too hot) stir into the beaten egg yolks, add the rum, then fold into the egg whites.

When the chocolate and eggwhite are amalgamated, pour into a couple of small pudding bowls or glass tumblers and put in the fridge for 4 hours or so.

 

 

CHOCOLATE FONDANTS

 

100g bar of 85% chocolate solids dark chocolate

2 free-range eggs

1 oz unsalted butter + a little for greasing the moulds

100g ground almonds

A little cocoa powder

 

2 small aluminium dariole moulds

 

Grease the moulds and sprinkle them with cocoa powder

Separate the egg yolks from the whites and whisk the whites until they are firm.

Slowly melt the chocolate and butter in a bowl over hot water (or in a microwave on the simmer setting).

When the chocolate is just melted, (and not too hot) stir into the beaten egg yolks, then fold into the egg whites and the ground almonds.

When this is all amalgamated, pour into the dariole moulds.

Cook at 200degC for 8 to 12 minutes (this may need some experimentation because individual ovens differ)

The object is to get a crisp outer shell with a molten choccy inner.

Run a knife around the edge of the mould and turn out on to the plate

 

If they turn out solid, just call them "chocolate cake"!

 

The small amount of sugar in the chocolate should sweeten both of these sufficiently without dramatically affecting your blood sugar.

Generally if I do need to sweeten anything I use a little fructose or fruit sugar, which doesn't taste "artificial", has a lower glycaemic rating than sucrose or glucose and because it seems to taste sweeter than sucrose, I use much less of it

 

I have found that ground almonds can substitute for flour in many recipes - but if you are calorie counting they are pretty calorific.

 

DREAM CHOCOLATE TOPPING

 

100g bar of 85% chocolate solids dark chocolate

1 200g tub of marscapone cheese

 

Slowly melt the chocolate in a bowl over hot water (or in a microwave on the simmer setting).

Stir into the marscapone

Pour into 2 sundae dishes

Cool in the fridge

 

You can use this as a simple pudding or as a chocolate icing on the chocolate 'cake' if you overcook the fondants!

 

Overall, I don't eat anything specifically "diabetic" - I just recognise those foods which are carbohydrate heavy and eat less of them and fill up on carbohydrate-free vegetables and non-fatty protein

 

And of course exercise daily (so the shooting helps there)

 

Ian

Edited February 17, 2009 by amateur

[amateur]

Another thing I do is substitute gram or chickpea flour for wheat flour in pancake recipes.

My wife is wheat sensitive, so this works for both of us.

The gram flour is still a carbohydrate, but it is absorbed slower than wheat flour.

 

You can make Socca - gram flour, olive oil & water and be very mediterranean or use it instead of corn meal or wheat flour in fajitas

 

Ian

Edited December 15, 2008 by amateur

[Tony 1]

Thank you all for your replys and advise

Tony