Asian napa ginger sesame salad- dee (c)diabetic friendly-diabetic friendly-

Asian napa ginger sesame salad- dee (c)diabetic friendly-

By Debra J. Eichler-Elliott on Thursday, December 24, 2015 at 9:26am

3 cups each:
sliced..
napa cabbage
carrot or raw sweet potato
celery
cucumber
string bean
radish
almonds

sauce:
one cup vegan cream cheese,
8 smashed peeled garlic cloves
half cup sesame oil
half cup white hemp seeds
half cup white sesame seeds
 half cup ground chia sees
teaspoon yacon syrup gi rating of 1
teaspoon fresh ground ginger
1 cup brewed, cooled, unsweetened, celestial seasonings mandarin orange spice herbal tea, made with 3 tea bags


blend sauce in cuisinart/ processor
toss with raw veggies add garnish with nuts

copyright d.j eichler elliott...me :)













also good filling for wraps or chinese vegan dumplings

my french granny's veggie Cassoulet (c) d.e.e.DIABETIC VEGAN RECIPE-

DIABETIC VEGAN RECIPE-my french granny's veggie Cassoulet (c) d.e.e.(dee-debra eichler elliott :)

By Debra Elliott on Monday, November 30, 2015 at 9:05am

DIABETIC &VEGAN -its not easy assigning measurements and amounts when I'm used to simply cooking from scratch, but I do my best to help you replicate my dish, made with love, oui ?
THE COOKING AROMA IS HEAVENLY :)
..
 not only diabetic, vegan, also gluten free, low salt, low carb, low sugar, but HAS NUTS, if allergic to cashews, beware....
...
ingredients:
2 Medium Fennel bulbs, washed and thinly sliced
1 Small Butternut Squash, peeled and thinly sliced
1 cup eggplant peeled sliced,
1 lb, thick sliced portobello mushroom INSTEAD OF THE FRENCH USE OF MEAT/SAUSAGE
2 tablespoons chopped hydrated sun dried tomato
1 cup red bell pepper chopped
1 teaspoon tumeric
half teaspoon nutmeg
just a pinch of tarragon....
half cup fresh lemon juice
 1 cup kal nutritional yeast flakes
4 lbs  fresh raw  Cauliflower, washed and thinly sliced
1 C Raw Cashews
2 1/2 C  Dairy Free Unsweetened Cashew Carrot  Milk of your own made with 2 1/2 C  cashews and 1 cup carrot juice water in your processor/blender
2- 4 [depending on your taste]  Tbsp BELLS SEASONING-[A SHORT CUT instead of hand rubbing each herb]
1/2 Tsp Black Pepper
2 Tbsp Minced Garlic
3 large vidalia onions, thinly sliced
1 Tbsp Olive Oil
and last, but not least...1 cup canned cooked white beans, well drained-
.......
directions:
>. Set oven to 350 degrees.
>. steam  cauliflower til tender, not mushy.


>. make thin layers, over and over, of the... cauliflower, onion, fennel, portobello mushroom, in casserole WITH SAUCE IN BETWEEN EACH LAYER....
set aside
..

....  for sauce; blend. .. your white beans, cashews,  squash, KAL nutritional yeast, ground chia, olive oil , bell seasoning, onion powder, tumeric, nutmeg, lemon juice, carrot juice, hydrated sun dried tomato, red bell pepper, eggplant, and just a pinch of tarragon...

...
. Bake 60 minutes...or until baked into a thick rich sauce with the vegetables.
 Bon appétit! Enjoy your meal!

a fresh raw green salad is nice with this
some beets steamed with walnuts
some whole string beans steamed with sunflower seeds
for drink, sparkling water with fresh lemon

directions for cooking quinoa, my own version.

directions for cooking quinoa, my own version.

By Debra Elliott on Sunday, December 27, 2015 at 6:00am

below, are general directions for cooking quinoa.., from internet..

*** After rinsing quinoa very well, in a fine mesh sieve,... to remove soapy bitter tasting saponins....spread out on a stainless steel baking sheet coated with garlic, and basil infused extra virgin olive oil ..(evo)... bake on a low heat in oven until golden brown...Transfer to a cast iron frying pan and saute in evo with fresh garlic vidalia onion celery, bell pepper, fennel, pine nuts, ...add San Marzano stewed tomatoes in liquid, from Italy, add the best white wine for drinking... not the cheap cooing wine from grocery stores......it should equal 2 cups of liquid for every cup of quinoa that has not been cooked in liquid yet.......Just before serving, I like to add raw baby asparagus cut in small bite sized pieces, and a few Italian black olives THAT HAVE PITS REMOVED ..Serve in a colorful Mediterranean pattern bowl

***Just to be more clear about the liquid.. for two cups of liquid,.. I mix the liquid from the stewed tomatoes, the white wine, some fresh lemon juice, and sometimes vegan imitation ''chiken'' broth such as the brand ''BETTER THAN BUILLION''....... After all, in day to day cooking, you use what you have....you might use walnuts instead of pine nuts...or shredded zucchini, and carrot....but most important is to have a joyful attitude and make it with love...it really makes a big difference
You might add chopped Italian parsley or escarole
The leftovers are a good filling for sandwich wraps, and individual stuffed breads such as mini calzones...

See below, for similar to , just to give you a rough idea of what I mean d.e.e. (c)...
.............................................................................................................................................................................................................................................................................................................................................................general directions from internet :
Quinoa (pronounced KEEN-wah) is gaining popularity as a healthy, high-protein, gluten-free alternative grain. It’s light, delicious and extremely versatile. Quick and easy to cook as well. Here are the basic cooking instructions for quinoa.
Cooking quinoa is similar to cooking brown rice using the absorption method. One cup of dry quinoa will make 2-3 cups cooked. Don’t worry about making extra though, if you have leftover quinoa it makes a delicious muesli or porridge for the next morning.
Cooking Quinoa:
First, measure out the dry quinoa. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will cook up to be about 3 cups.
Rinse the quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.
Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.

Diabetic friendly-Greek Sauce (c) d.e.e.

Diabetic friendly-Greek Sauce (c) d.e.e.

By Debra Elliott on Wednesday, December 16, 2015 at 4:22am

1 peeled chopped eggplant
2 cups shelled pine nuts
half cup shelled cashews
half cup shelled sunflower seeds
half cup finely ground chia
tablespoon bells seasoning [what is it ? google it]
cup fresh squeezed lemon juice
tablespoon olive oil
1 chopped vidalia onion
5 fresh, raw, garlic cloves, peeled, smashed
2 tablespoons chopped fresh chives
half cup green ripe olives..no pits....has to be the ripe, kind...they taste like black ripe olives but are green...


blend in processor, until it's a very thick liquid,....
now, add a splash of very dry excellent, drinkable quality, white wine, or pure good quality chlorine free water....to control the consistency, to a creamy like sauce....the wine is better for flavor blending, and it's not a lot...but water will do....
can be served raw, over sliced mushrooms, or whatever...
if you must cook it, use a covered casserole at 250 f , for an hour, and add more wine, or it will become a thick spread which is yummy, too...


Diabetic friendly-Greek Sauce (c) d.e.e.
12/16/2015

deb's recipe:Golden Cream of MushroomSoup

deb's recipe for diabetic friendly, no sugars added, vegan

Golden Cream of Mushroom-Blender Soup ...

By Debra Elliott on Monday, December 28, 2015 at 8:45am

deb's recipe for diabetic friendly, no sugars added, vegan Golden Cream of Mushroom-Blender Soup ...
>< soup ingredients:
1 cup pine nuts, ...
half cup sunflower seeds, ...
.one pound of button shrooms, ...
dash of organic spice powders: parsely, sage, thyme, onion, basil. tumeric...

4 cups cashews,...
tablespoon ground chia,...
ONLY one teaspoon, OF YOUR CHOICE OF,  coconut aminos, or braggs aminos, or organic soy sauce, OR shoyu, OR tamari, OR barley miso... instead of salt,...
1 teaspoon finely minced raw fennel bulb...
tablespoon finely minced celery...
One steamed, mashed, roasting chestnut, is optional, but really improves flavor...

Optional ingredient is KAL NUTRITIONAL YEAST FLAKES, one teaspoon...other brands taste different and won't work, better to go without...
enough pure water to make thick soup...

DIRECTIONS:
blend All but half of the mushrooms, in vitamix...
Then add the rest of the mushrooms but leave them a bit choppy, chopped up, for texture...
[a vitamix is pricey but, you can get a cheaper refurbished one right from the company, online, or make 6 payments on qvc]
......
Now , either slowly warm it, or serve it raw, room temp, or chilled(c) d.e.e. my recipe, but I borrowed a pic from google that looks just like it cream-of-mushroom-soup

.... of course, everyone is different ....

..... of course, everyone is different ....
but when people ask how my t 2 reversed, what did I do ? It's how I eat. If you imagine a dinner plate it's:
VERY SMALL PORTIONS 3-6 times a day
1/4 raw low glycemic, low starch, veggie, 
1/4 steamed ''
1/4 raw greens with 2 teaspoons of oil and vinegar, [vinegar supresses sugar absorption]...with herbs and spices, and a few nuts, seeds, and legumes...avocado.[the nuts seeds avocado , provides fats and fiber to slow down metabolizing of sugar, lowers glucose spiking]
and 1/4 protein
I drink water with lemon...or/
and herbal tea...unsweetened
1 slice of pear, or plum, or 1 strawberry, or a few blackberries, or rasperries, All low glycemic fruits, and always along with the protein, fats, and fiber, and NEVER, by itself.
the ratio of protein, fiber, and fat, slows the sugar intake.
and remember... starch IS sugar, to a diabetic.
This is what works, for me.
I subtract fiber from carbs, to get net carbs, I check the sugar and carbs with a glycemic index.
I keep a notebook, of how the food effects my blood check readings....so I use the GI to eat high fiber, low carb, medium protein, medium fat

Autumn Rainbow Coleslaw- dee (c)

diabetic friendly-Autumn Rainbow Coleslaw- dee (c)

By Debra Elliott on Sunday, December 27, 2015 at 5:43am

Autumn Rainbow Coleslaw

Autumn Rainbow Coleslaw

There are certain 'classic' dishes which wrongly get a bad wrap. Firstly, is the humble baked potato which if garnished well can be healthy, delicious, and take on a variety of flavours; Secondly, the 'loaf' which can be made with an assortment of different nuts,beans, and veggies, and doesn't have to be a mushy lump of meat; And thirdly, is the crisp, refreshing, and exciting (yes exciting) coleslaw.

Often people think of coleslaw as a mayo laden, bland, often store-bought salad, which usually ends up the last thing to be eaten.While I must admit the 'traditional' coleslaw is rather uninspiring, I feel that it is a salad truly worth loving. For me, coleslaw can and should be exciting! It is the perfect vehicle for seasonal veggies (think adding bok choy, sorrel, endive, radicchio, fennel, apple, jicama, or kohlrabi) as well as different flavours (Thai style with soy and ginger, Tex-Mex with chipotle, Mediterranean with olive oil and fresh herbs, and Indian with cumin and raisins). And it doesn't stop here - coleslaw also goes with everything. It makes the perfect accompaniment to so many dishes - on a burger, in a wrap, in a burrito, in a sandwich, in a bowl topped with some roasted veg/ beans/ or other protein, pan fried or sauteed, or as a garnish for another dish. Finally, its great just on its own.

For this version I skipped the traditional mayo-base and opted for a dressing which is tasty, nutritious, and vegan. Further, I included more veggie, because I love veggies, than the traditional cabbage. Although I do lovecabbage, it doesn't have a ton of flavour on its own, and besides, there are some may fabulous greens out right now ready for eating!

Autumn Rainbow Coleslaw

Recipe: (serves 8-10)

2 Cups savoy cabbage (shaved a thin as possible) 
2 Cups purple cabbage (shaved a thin as possible) 
2 Cups mixed kale and chard (shaved a thin as possible) 
2 Cups shredded carrots
2 Green onions (julienned)
1 Shallot (shaved) 
Hemp hearts for garnish
Tahini Lemon Dressing (below)


Procedure: Combine all the ingredients in a large bowl. Dress with the Tahini Lemon Dressing and garnish the top with hemp hearts if desired.The salad can be eaten right away, but its best to let sit for 30 minutes or so, to let the flavours combine.

Tahini Lemon Dressing

If you aren't partial to tahini, try using sunflower seed butter, pumpkinseed butter, or even almond butter.

1/3 Cup lemon juice
1/4 Cup olive oil
4 Tbsp Raw tahini (or sunflower seed butter)
1 Tbsp yucon syrup, or now pure organic stevia (or sweetner of choice) 
2 Cloves garlic (grated)
Zest of 1 lemon
1/8 tsp of Sea salt
Pinch or two smoked paprika

Procedure: Combine all ingredients in a food processor and puree until combined. Use all the dressing to dress the salad.- dee (c)