Fruit of the Contemplative Life
Fruit of the contemplative life: => Health, healing and fitness => : Jhanananda October 04, 2015, 02:16:30 PM
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I have been developing low-carb recipees, because living on a low-carb diet tends to limit the nutritional choices and thus the dietary options one has.
Morning hot drink
My morning low-carb hot drink recipe is made with
2 heaping tbl sp of coconut palm sugar,
1 level tbl sp of ginger,
1 level tbl sp of cinnamon,
1 heaping tbl sp of unsweetened chocolate powder,
1 heaping tbl sp of coffee grounds
4 heaping table spoons of peanut butter.
Pour 1.5qts (L) of boiling water through a coffee filter with 1 heaping tbl sp of coffee grounds in it. Then pour the coffee extract into a 2qt (L) pot with the above contents in it, then I blend it, then drink it. I find this drink recipe is hearty enough to call a meal, and it tastes great.
Quiche
Eggs are a low-carb food that contains high levels of chromium that is required by the pancreas. So, most days I make a quiche in a frying pan that has 3 eggs, misc. fresh low-carb vegetables, about a cup of cheese, and now about a cup of unsweetened shredded coconut. I also season the quiche with curry, which has anti-inflammatory anthocyanin in it, then cook it on low heat for 30 minutes.
Brownie
Last Tuesday I made a pan of brownies, which was really my quiche recipe combined with my morning hot drink. I basically made the drink, then added 3 eggs and 1 cup of unsweetened shredded coconut, then cooked it on low heat for 30 minutes.
Peanut butter pie
Yesterday a friend gave me a recipe for Peanut butter pie. I have modified the recipe to make it more low-carb, which is:
1 cup of peanut butter,
8oz cream cheese,
1/2 cup of coconut palm sugar,
1 level tble sp of ginger,
1 level tble sp of cinnamon,
1 heaping tble sp of unsweetened chocolate powder,
1 cup of unsweetened shredded coconut.
Cook on low heat for 1/2 hour, then cool, and/or refrigerate.
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One of the things that has been missing from my low-carb recipees is a low-carb pie crust, so here it is.
low-carb pie crust
1 cup of unsweetened shredded coconut
2 tbl sp of coconut oil
1 egg
mix 1 cup of unsweetened shredded coconut with 2 tbl sp of coconut oil and 1 egg. Press the paste into the bottom and sides of a pie pan, then pour your low-carb filling on top, then bake at 350F (175c) for 30 minutes.
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Today I made a pan of low-carb custard, which was really my brownie recipe to which I added coconut milk.
Custard
1 cup unsweetened shredded coconut.
3 heaping tbl spoons of coconut oil.
1 cup peanut butter
1 level tbl sp of powdered ginger
1 level tbl sp of powdered cinnamon
1 heaping tbl sp of unsweetened chocolate powder,
3 eggs
1 can coconut milk
Mix the ingredients thoroughly
then cooked it on low heat for 30 minutes.
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A friend here lent me a cook book that is published by the American Diabetes Association.
Healthy Calendar Diabetic Cooking: A Full Year of Delicious Menus and Easy Recipes (http://www.amazon.com/Healthy-Calendar-Diabetic-Cooking-Delicious/dp/1580404626) Paperback – December 11, 2012 by Lara Rondinelli-Hamilton R.D. (Author), Jennifer Bucko Lamplough (Author)
Fully revised and better then ever, this new edition of Healthy Calendar Diabetic Cooking is packed with new recipes to give cooks with diabetes over a year of delicious, diabetes-friendly meals. Organized around weekly menus and complete grocery lists that are designed to save readers time, effort, and money, this cookbook is a meal-planner and recipe book in one. With hundreds of recipes and an innovative design, it's easy to see why this is one of the American Diabetes Association's all-time best-selling cookbooks.
I have had my blood sugar under control through diet alone for over a year. I found the recipes offered in this cook book disturbingly high in carbohydrates, which brought me to wonder, not just whether the authors are completely clueless regarding a diet for diabetics, but whether the American Diabetes Association is also completely clues.
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I have found a few truly low-carb recipes in the cookbook Healthy Calendar Diabetic Cooking: A Full Year of Delicious Menus and Easy Recipes (http://www.amazon.com/Healthy-Calendar-Diabetic-Cooking-Delicious/dp/1580404626) Paperback – December 11, 2012 by Lara Rondinelli-Hamilton R.D. (Author), Jennifer Bucko Lamplough (Author). Plan to post them here from time to time. I have taken liberty in altering some of these recipes to further reduce their carbohydrate content.
Those who wish to reduce their carbohydrate intake, for health purposes should make an effort consume no more than 20g of carbohydrates per meal, and preferably 10g or less. All of the recipes that I am posting here are on that order of low carbohydrate content.
1] Peanut-Crusted Cod
½ cup unsweetened coconut
¼ tsp chili powder
½ cup roasted and salted peanuts
4ea 4oz cod filets
½ tsp salt
1 tblsp curry powder
¼ tsp black pepper
2 eggs
2 tblsp coconut oil
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I formulated a ketogenic desert that everyone seems to like. Its recipe is:
1 12oz jar of coconut butter
1 cup unsweetened shredded coconut
1 can coconut milk
2 tbsp coconut oil
2 tbsp coconut sugar (or substitute your zero carb sweetener.
Directions:
Melt 2 tbsp coconut oil in a frying pan
Brown 1 cup unsweetened shredded coconut
In warm water melt 1 12oz jar of coconut butter
Once the coconut is browned, then add the melted 1 12oz jar of coconut butter plus 2 tbsp coconut sugar. Simmer at low heat until gelled.
It makes 4 large servings. It is good hot, and it is only about 1 gram of carb per large serving.
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Not only good, but wonderfully good - Stu