Sunday, March 27, 2016

Carrot Cake Pancakes topped with vegan peach sour cream topping

Dear friends, this made my day. What a nice surprise, God has been so good to me with so many wonderful surprises, from family and friends. Thankyou  God....

this is a nice comment/complement,  about my recipe from another group I shared it with (smiling) '' Like · Reply · 57 mins

Claudia Intama

Claudia Intama ... I tried carrot cake pancakes (thanks, Debra!), I LOVED them!!! I was telling the SO that they might be my favorite pancakes ever--the raisins add a sweetness that is amazing, and the chai spice came out wonderfully. I'm impressed!''

Carrot Cake Pancakes topped with vegan peach sour cream topping

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

 Carrot Cake Pancakes topped with vegan peach/apricot sour cream topping instead of pancake syrup

1 cup  grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup fresh lemon juice soaked plumped organic 

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk 

1⁄4 cup

ground apple

2

veganeggs

1/8  teaspoon each

Chai Spice or Cinnamon, nutmeg, allspice, 

a dash of ground cloves and powdered rosemary...you don't taste the rosemary but it makes the over all flavor better, ok ? :)

 Plus,  tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour... or use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat]....over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side. ....top with vegan peach sour cream - sour cream with grated peach

don't use non stick pans, they emit toxic gas, bad for you, deadly for pets

Saturday, March 26, 2016

lower carb, diabetic friendly vegan bean soup

By Debra Elliott on Saturday, March 26, 2016 at 9:39am

Right now, as I write this, it's a cool day, like early Spring, or early Autumn, depending on which hemisphere you're in....
A warm bowl of bean soup can be true comfort food.
Many bean soups are high carb, high meat, and high in unhealthy fats, using very salty bacon, ham, and other pork products.
As vegan's we think, yuck, gross, ugh.....about the meat content.
As diabetics, unless we bolused too high, we'd like to bring the carbs down a bit.
A few way that I bring the carb content down is by cutting out some of the beans, and adding, nuts, seeds, and high fiber veggies to the soup pot...

A nice can of organic white beans, or navy beans, is not too hard to find, here in the States.
I hope you can find it, where you are.
I like to start my soup making adventure with a cast iron deep dish saute pan.
I abhor non stick pans because they emit a toxic gas that makes people, cats, and dogs, sick, and kills birds.
I start with evoo on a low heat, with minced shallot.
When the shallot becomes translucent, I add majoram, garlic cloves, basil leaf, parsley, a dash of lemon juice.
I now add vegan soy free breakfast sausage, sausage crumbles, fresh cracked pepper, and finely minced green bean.
When the vegan grain meat is browned, I transfer the ingredients to a stock pot that is enamel coated cast iron,
I slowly bring it to a low heat.
I rinse out the saute an with a very drinkable dry whit wine, and add it to the stock pot with 3 quarts pure water.
I add minced cauliflower, minced fennel bulb, and a large vidalia onion, minced, and simmer until veggies are tender.
Now time to add the cooked white beans and warm them through.
Where's the nuts and seeds you ask ?
It's the final ingredients.

I add one cup ground pumpkin seed...with a pinch of nutmeg
I use a clean coffee bean grinder to grind a tablespoon of chia seeds, mix it with a teaspoon of bells seasoning,

add and stir for ten minutes... then serve

Friday, March 25, 2016

Carrot Cake Pancakes-....topped with vegan peach sour cream

Carrot Cake Pancakes

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

1 cup grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup soaked plumped organic

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk

1⁄4 cup

ground apple

veganeggs

1/8 teaspoon each

Cinnamon, nutmeg, allspice, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

a dash of ground cloves and powdered rosemary

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour, but you can use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat] over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side.

....top with vegan peach sour cream - sour cream with grated peach

kosher vegan stuffed clams casino (c)

Debra Elliott Debra Elliott to How to start eating vegan,meatless, low glycemic, & kidney friendly
March 25, 2014 at 1:09pm ·
Dvora's kosher vegan stuffed clams casino (c)

use ceramic half shells
2 cups panko bread crumbs
1 tablespoon each:
vegan bacon bits
grated organic carrot
finely minced vidalia
dried organic parsley
galaxy vegan grated vegan soy free veggie topping parmesan flavor
galaxy vegan soy free veggie shreds mozzarella flavor
kal nutritional yeast flakes
spectrum organic canola oil

1 teaspoon all natural smoke flavoring
mix thoroughly in a food processor

fill the ceramic half shells
bake at 350 degrees in preheated oven, 30 minutes

for example :
BIA Cordon Bleu White Porcelain 6.75 inch Shell shaped Dish
by BIA Cordon Bleu
amazon $3.99

Thursday, March 24, 2016

diabetic friendly, vegan, pumpkin wraps

By Debra Elliott on Sunday, December 27, 2015 at 7:24am

these wraps feature, pumpkin leaves, pumpkin pate, walnut pate, and red pepper cranberry relish, but there's another wrap recipe below, in comments, for you, too

red pepper cranberry relish recipe

one cup each, MINCED:
raw red bell pepper, raw cranberry, raw red radish

a dash of GI 1, yacon syrup, and red pepper flakes
................................................................................................

walnut pate recipe

one cup minced walnut
half cup, ground chia seed
one cup minced pumpkin seed
teaspoon seaweed
dash, tumeric
teaspoon bells seasoning
dash barely miso
tablespoon sunflower seed butter
mix well
...............................................................................
pumpkin pate recipe

one cup each, minced :
raw pumpkin
raw sweet potato
raw carrot

dash. of cinnamon, ginger, nutmeg, allspice, paprika, onion, pure stevia, lemon,
..........
make a row of each, in leaf... roll up, cut, like wide sushi
.... copyright debra elliott...d.e.e.

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 8:37am

deb's recipe for diabetic friendly, no sugars added, vegan Golden Cream of mushroom-blender soup

>< ingredients:
1 cup pine nuts.....
half cup sunflower seeds....
one teaspoon finely minced raw fennel bulb...
one tablespoon finely minced celery....
optional but really improves the flavor: one steamed, mashed roasting chestnut...
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 , shoyu, tamari, OR barley miso... instead of salt......

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

diabetic friendly-Autumn Rainbow Coleslaw- dee (c)

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

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, pumpkin seed 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.

recipe-easy-artichoke-hummus

recipe-easy-artichoke-hummus-

By Debra J. Eichler-Elliott on Monday, January 18, 2016 at 7:49am

diabetics, can add lots of ground chia, vinegar, avocado, hemp seeds, sesame seeds, pine nuts, KAL nutritional yeast flakes, and a dash of tumeric , and manitoba hemp protein... ... to lessen spiking, and LOWER CARBS, INCREASE FIBER :)

diabetics, can add lots of ground chia, vinegar, avocado, hemp seeds, sesame seeds, pine nuts, KAL nutritional yeast flakes, and a dash of tumeric , and manitoba hemp protein... ... to lessen spiking

Ingredients

2 (15 oz.) cans chickpeas, shells removed; bean water reserved

1 (15 oz.) can artichoke hearts

3 cloves garlic, peeled

1/3 cup tahini

2 tablespoons lemon juice

1-3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon cumin

Directions

Heat 1 tablespoon olive oil in a medium pan over medium high heat and cook garlic, stirring so it doesn’t burn, for 1-2 minutes.

Add drained artichoke hearts and cook for another 2 minutes. Set aside.

Place shelled chickpeas and lemon juice in food processor and pulse for 5 seconds.

Drizzle in tahini and pulse again, then add artichoke, garlic and cooking oil. Pulse for another 30 seconds.

If mixture is too dry, drizzle in 1 tablespoon bean water and/or a little more olive oil.

Season with salt and cumin and blend until mostly smooth.

Taste and adjust seasoning, if necessary, and serve with pita chips.

Serve immediately.

BUCKWHEAT AND GROAT ALMOND PIZZA CRUST [VEGAN, GLUTEN-FREE]

By Debra Elliott on Thursday, January 28, 2016 at 7:52am

BUCKWHEAT AND GROAT ALMOND PIZZA CRUST [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Vegan

INGREDIENTS

2 cups of buckwheat groats (sold in the bulk section at your grocery store)
1 cup of raw almonds
1 tablespoon of baking powder
1 tablespoon of nutritional yeast flakes
1 tablespoon of Italian seasoning
1 tablespoon of dried basil
1 tablespoon of dried parsley
A few shakes of red pepper flakes (if you like a bit of heat)
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion salt
3 tablespoons of olive oil
4 tablespoons of warm water, plus more if necessary

PREPARATION

Preheat oven to 350°F.
Into your food processor, add your groats and blend down to flour. Pour that out into a reserve bowl.
Then process your almonds into a flour. Add your groat flour back into the food processor.
Then add the remaining ingredients and blend. If the dough is super dry, add a tablespoon of water and blend until malleable.
The dough is naturally dry but sticks together when pinched. It does not resemble a classic pizza dough. Taste test it and adjust the seasonings if you wish.
Line a cookie sheet with a silicone baking mat or parchment paper. Spray that with coconut or olive oil. Grab a handful of the dough and form it into a softball sized ball and press it down on your sheet.
Lay a piece of plastic wrap over top and take a large drinking glass and roll it gently over the top. If it cracks, simply pinch it back together.
If you care and want a perfect circular crust, just trim the edges and add the extra pieces back to your pizza dough and use it on your next crust you roll out.
Place your crust in the oven and bake for about 18-20 minutes or until the crust is golden around the edges.
Remove and let cool. You can wrap up and freeze or you can top with your favorite pizza toppings and bake on a pizza stone, or baking pan/sheet for a few minutes until, your vegan cheese is melted, or toppings are golden and heated through

to RAISE blood sugar quickly.....

By Debra Elliott on Sunday, January 31, 2016 at 3:24pm

to RAISE blood sugar quickly.....
1 cup fresh raw, canned, or frozen pineapple and mango chunks
1 cup canned peaches
1 cup chopped dates
1 cup pecans
1 cup macadamia nuts
1 fresh raw banana
1 tablespoon coconut oil
1/2 teaspoon turmeric (can be increased to 1 tsp)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
3 teaspoons ground up chia seeds
1 cup coconut milk
Half cup OJ concentrate
8 ice cubes
BLEND

my instant chia seed pudding recipe

By Debra J. Eichler-Elliott on Wednesday, February 10, 2016 at 8:09am

my instant chia seed pudding recipe

Have you discovered Chia, yet ? it offers protein, good fats, fiber, and a slow metabolizing carb.ground up in your blender with nut milk and cocoa or fruit, it makes great puddings or a cream pie filling that can be topped with whipped nut cream, the best sweetener to add is a pinch of Stevia
my chia seed Pudding recipe3/4 cup non dairy nut milk..I like cashew milk4 large nut milk ice cubes 1/4 cup chia seeds1/2 to 1/3 cup of your choice of fruit, if diabetic, use low glycemic fruit and unsweetened nut milkBlend on high speed to grind up seeds with the liquid and fruit and ice cubes, until smooth .can be enjoyed then or chilled for 30 minutes to make thickerLike it sweeter ? Add a pinch of Stevia

sugar free carolina barbecue sauce-

By Debra J. Eichler-Elliott on Wednesday, February 10, 2016 at 12:47pm

d.e.e.'s...sugar free carolina barbecue sauce- dee (c)

1 cup prepared guldens spicey brown mustard
1/16 th teaspoon stevia
1/2 cup kal nutritional yeast flakes
1/2 cup mother braggs organic cider vinegar
1/2 cup water
2 tablespoons cumin powder
1 pinch red pepper flakes more for heat than spice
1/4 teaspoon paprika optional
1/4 teaspoon minced fresh garlic optional
1/2 teaspoon organic tamari sauce
2 tablespoons spectrum organic canola oil

1 tablespoon liquid smoke (hickory flavoring) optional
1 cup chopped plum, pear, vidalia onion, hot pepper, sweet bell pepper, or vine ripe tomato optional****If Diabetic use onion powder, instead
half cup ground chia seed
blend, let set for an hour....

brush on pre cooked vegan meats , to barbecue on grill
or add to crock pot recipes to simmer

chowda'

By Debra J. Eichler-Elliott on Wednesday, February 10, 2016 at 12:56pm

saute' in evoo..6 cups minced onion til, translucent and soft.
add 6 cloves minced fresh garlic
half cup minced potato,
3 cups chopped cauliflower
half cup minced parsley
2 cups chopped vegan fish..optional...you can use chopped okra or fennel, instead
add 6 cups unsweetened cashew milk,simmer, reduce to half, add half cup kal nutritional yeast flakes
serve hot
(c) dee

low carb/low sugar-diabetic friendly-gardein scallopini chick’n and cauliflower curry

By Debra J. Eichler-Elliott on Monday, February 15, 2016 at 3:19pm

gardein scallopini chick’n and cauliflower curry

recipe yield: serves 6

preparation time: 10 min

cooking time: 30 min

total time: 40 mi

ingredients:

1 pkg gardein scallopini

1 large onion, thinly sliced

3garlic cloves, minced

1" piece fresh ginger, minced

2 bell peppers (red, yellow, orange), cut into short strips

1 Tbsp olive oil

1 can (14oz)unsweetened coconut milk

1 Tbsp yacon syrup

2 Tbsp yellow curry powder (adjust amount depending on strength of curry)

2 Tbsp ground chia

to taste salt

to taste fresh ground pepper

1 large cauliflower, cut into small florets

garnish fresh cilantro, chopped

garnish green onions, chopped

chick’n and cauliflower curry

preparation

Cook scallopini according to package instructions. Let cool slightly, then shred into small pieces and set aside.

Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.

Add coconut milk, yacon syrup, curry powder, ground chia seed, salt, pepper and stir well. Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes. Then add the gardein scallopini pieces and cook another 5 minutes. Serve the curry chick'n and cauliflower over zoodles and garnish with cilantro and/or green onions

thai curry recipe

By Debra J. Eichler-Elliott on Wednesday, February 17, 2016 at 9:41am

Peanut & Red Thai Curry

Lemongrass and kaffir lime leaves are two of the most commonly used herbs in the Thai cuisine. Both infuse the food with a delicate but at the same time, intense lemony scent and flavor. Since finding them in a Thai shop in my area, my kitchen smells like pure heaven several times a week.

The third important ingredient is the Thai red curry paste which is a blend of chilies and different aromatic herbs. These 3 ingredients (lemongrass, kaffir lime leaves and red Thai curry paste) are ESSENTIAL to this dish so don´t even think about skipping them! If you love Thai food as much as I do, make yourself a favor and find a Thai or Asian food store around your area. You can buy several packages and keep them in your freezer.

Once you have them, this dish couldn´t get any easier. Combine herbs, spices and some non-dairy milk in a bowl. Add it to the pan and bring to a boil. Then add the rest of the ingredients and simmer for 20 minutes. That´s pretty much it. Serve over some delicious jasmine rice and enjoy every mouthful of this super flavorful and satisfying dish. From now on, your trips to the Thai restaurant will be highly reduced.

RECIPE

Servings: 2-3

Ingredients:

1/4 cup chopped green onions
1/4 chopped leek
1 medium sweet potato, washed, peeled and chopped in small pieces
1 red bell pepper, chopped
1/2 zucchini, chopped
1 carrot, chopped
6 kaffir lime leaves
1 cup vegetable broth
1/2 cup + 1/2cup unsweetened almond milk, soy milk or cashew milk.
2 cloves of garlic, minced
1 heaping tablespoon peanut butter
1 heaping teaspoon red Thai curry paste
1 lemongrass stalk, chopped very tiny
1/2 teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon pepper
1/8 teaspoon coriander

half cup ground chia seed

Directions:

In a bowl, whisk ½ cup of non-dairy milk with the last 9 ingredients (from the garlic until the coriander)
In a non-stick pan, sautée the leeks and green onions until slightly brown.
Add the liquid mix to the pan and cook for 2-3 minutes on medium-high heat (it should actually boil for 2-3 minutes)
Add the chopped sweet potato, red bell pepper, carrot and zucchini and combine well with the sauce. Cook for another 2 minutes on medium heat.
Now add the vegetable broth, the rest of the almond milk and the kaffir lime leaves. Stir in ground chia seed, to thicken sauce... Then reduce heat, cover and simmer for 15 minutes.

diabetic vegan miracle powder (c) d.e.e. - lessens spiking

By Debra J. Eichler-Elliott on Wednesday, February 17, 2016 at 7:37am

you don't have to be diabetic vegan to use this... miracle powder (c) d.e.e. - lessens/slows blood sugar spiking

1 part each:
ground:
chia seed
pumpkin seed
sunflower seed
flax seed
hemp seed
canary seed

mix,
sprinkle on food
mix in drink, like nut milk or smoothie
mix in grains, oatmeal,
just before eating...
Put in batter, when cooking...

helpful hints on how to create your own veggie burgers, (from scratch, without a recipe)...d.e.e. (c)

By Debra J. Eichler-Elliott on Thursday, February 18, 2016 at 1:27pm

Here are some helpful ideas about making homemade veggie burgers...

using nut flour or seed flour lowers carbs, but you can raise carbs if desired using grain flour, like wheat, or rice....or corn or potato starch, or beans.

take veggies, chopped, saute'd, stick together with a dash of oil and flour, or mashed bean, or whole cooked grain, or hydrated cracked wheat, or vegan egg, or a sticky veg, like okra, or nut butter.maybe some shredded nut cheese..add your seasoning....make thin flat patties,
coat with a seasoned flour, or starch, and saute' in evoo on a low heat

for different flavors, research ethnic herb/spice, and veggie, combos..from different countries, or areas....

helpful hints on how to make veggie burgers...d.e.e. (c)

stuffed rolled steamed grape leaves

By Debra Elliott on Friday, February 19, 2016 at 2:16pm

stuffed rolled steamed grape leaves

1 Tbsp. olive oil2 onions, minced 1 1/2 cups white rice, uncooked Hot water2 Tbsp. tomato paste , 2 Tbsp. pine nuts 1 Tbsp. cinnamon 1 Tbsp. dried mint 1 Tbsp. dried dill weed1 tsp. allspice 1 tsp. cumin 1 8-oz. jar grape leaves, drained and rinsed

• Heat the oil in a saucepan over medium heat.• Add the onions and sauté until tender. Stir in the rice and just enough hot water to cover the rice. Cover the saucepan and simmer until the rice is half cooked—about 10 minutes.• Remove the saucepan from the heat and stir in the tomato paste, currants, pine nuts, cinnamon, mint, dill weed, allspice, and cumin. Allow the mixture to cool.• To protect the stuffed grape leaves from direct heat during steaming, prepare a large pot by placing an inverted plate on the bottom.• Rinse the grape leaves in warm water, drain, and cut off the stems. Place about 1 tsp. of the cooled rice mixture onto the center of each leaf. Fold in the sides, roll into a cigar shape, and place into the prepared pot.• Pour in just enough hot water to reach the bottom of the first layer of grape leaves. Cover and simmer over low heat for 30 to 45 minutes or until the rice is completely cooked. Check the water level often and add more as necessary

yum shake

you can get sweetened Almond vanilla milk! That would keep your sugar up., I do not know where you live, I only get my almond milk at "whole foods"

UnlikeReply15 mins

Debra Elliott i make mine in my vitamix... a fave is cashew hazelnut with a dash of decaf coffee, with cinnamon and nutmeg.. and for a shake i add ground chia seed and a spoon of avocado and maybe a mischievous dash of red pepper flake powder for a little heat

zucchini benedict,,recipe...(c) d.e.e.

By Debra Elliott on Sunday, February 21, 2016 at 12:36pm

coat well dried zucchini slices in coconut oil and ground pumpkin seed and ground cashews mixture seasoned with garlic, onion, sage, rosemary powdered herbs and a dash of sea salt...

bake or saute

sauce: mix cashew butter, hummus, kal nutritional yeast flakes, and a dash of lemon, chia and pepper...warm...

low carb germanstyle tater/ish salad.... (c) d.e.e.

By Debra J. Eichler-Elliott on Sunday, February 21, 2016 at 11:50pm

low carb germanstyle tater/ish salad.... (c) d.e.e.
use cauliflower, instead of potato
oil and braggs cider vinegar
caraway, pepper and ground chia
field roastbrand, nonsoy meatless burger crumbles and sliced breakfast sausage
saute'd chopped: onion, bell pepper, carrot, fennel stalk/bulb
top garnish: shredded raw apple/ chopped fried, meatless bacon

italian wedding soup-recipe by d.e.e (c)

By Debra J. Eichler-Elliott on Thursday, February 25, 2016 at 2:00am

Deb's favorite recipes for vegan meat & vegan dairy products

November 28, 2015 ·

a nice way to use up leftovers....
and if you still have company, this will satisfy every dietary need.. low carb, low fat low sugar, vegan, gluten free, kosher.

italian wedding soup-recipe by d.e.e (c)
2 or more cups chopped leftover vegan turkey roast, like tofurky, gardein, or field roast...
1 pkg morning star farms , or your favorite vegan bite size meatballs...Qourn brand is gluten free, and soy free.
1pkg vegan breakfast links, morning star farms or your favorite ....
1 tablespoon each dried
parsley
basil
dill
minced garlic
1 cup each fresh chopped
red bell pepper
carrot
celery
onion
zucchini
summer squash,
green beans
escarole or kale or both
pastini
1 can 15 oz san marzano stewed tomatoes chop tomatoes, include the liquid
8 cups BETTER THAN BOUILLON NO CHICKEN broth
ADD INGREDIENTS TO A STAINLESS STEEL STOCK POT , MIX WELL, COVER,... SIMMER ON MEDIUM LOW UNTIL VEGETABLES ARE TENDER...
1 tablespoon organic extra virgin olive oil, and fresh lemon, to drizzle over each bowl of soup when serving
optional... 1 pkg morningstarfarms griller crumbles, or a thicker stock
optional... 1 cup canned canneloni beans, or chic peas or dar red kiney beans, added just before serving..heat separately from sou , otherwise the bean flavor overpowers the soup....
this soup is wonderful... more like a stew
I like to add a cup each, of chopped sweet bell peppers, in green, red, yellow, and orange...a clove of fresh garlic, and a pinch of red pepper flakes
if not diabetic , you can add 1 cup already cooked, orecchiette,,,if diabetic dreamfield pasta is low net carb
.
or, you can add 1 half cup cooked fusilli,
optional garnish...vegan shredded mozzarella, or parmesan,....
(c) my recipe... but foto borrowed from google images, because my mobile has no internet

diabetic friendly baklava

By Debra Elliott on Tuesday, March 8, 2016 at 4:35am

instead of sugar think/use cashew butter with stevia, nutmeg, allspice, clove

instead of apple, use chopped walnut/pine nut/pistachio, with yacon syrup

Iced Coffee “Ice Cream” - Iced Coffee, dairy free, optional soy free low sugar content, “Ice Cream”- diabetic friendly Ingredients

,

Iced Coffee “Ice Cream” - Iced Coffee, dairy free, optional soy free low sugar content, “Ice Cream”- diabetic friendly

Ingredients

“Ice CrIced Coffee, dairy free, optional soy free low sugar contenteam”- diabetic friendly

By Debra J. Eichler-Elliott on Friday, February 26, 2016 at 8:09am

Iced Coffee “Ice Cream” - Iced Coffee, dairy free, optional soy free low sugar content, “Ice Cream”- diabetic friendly

Ingredients

1 1/2 cups vegan cream cheese cheese (preferably organic), or half pureed white bean/navy bean, half, cashew butter, unsalted...for nonsoy ice cream
½ cup espresso, cooled to room temperature
half of a pureed avocado
teaspoon of your favorite organic oil, optional, for richer texture
1 tsp liquid stevia extract (I would recommend NuNaturals or SweetLeaf)
½ teaspoon pure vanilla extract
you can use any good mixer/blender/processor....if you don't have the desert bullet blender

Directions

In a large bowl, stir together all of the ingredients. The mixture will look strange and chunky, but that’s okay, the Dessert Bullet machine will blend it all together later.
Spoon the mixture into an ice cube tray or silicone cube mold (silicone molds work best for easy cube removal). Freeze until solid.
Thaw the frozen cubes for about 30 minutes.
Fill the Dessert Bullet chute with the cubes, place a bowl under the spout, then turn the machine on. Gently press down on the plunger until the ice cream starts to come out.
Scoop the ice cream into serving bowls. Serve with some mini dark chocolate chips, some fresh strawberries or spoons alone. Enjoy!

Yields 3 serving.
Calories: 93
Fat: 2g
Carbohydrates: 5g
Protein: 13g
I’m really liking the short and simple ingredient list! I know cream cheese might sound like a strange ingredient to use in an ice cream, but it is just as versatile as any vegan cheese, vegan ricotta and vegan yogurt. It has a very neutral flavor, too, so you can pretty much do anything you want with it. The cottage cheese adds richness and creaminess, this is the perfect amount of espresso (not too much and not too little), the stevia adds natural sweetness, and the vanilla rounds out the overall flavor and brings everything together.

a lovely low carb brunch...diabetic friendly . by d.e.e. (c)

....for a lovely low carb brunch...diabetic friendly . by d.e.e. (c)

By Debra J. Eichler-Elliott on Saturday, February 27, 2016 at 2:21pm

....for a lovely low carb brunch....early Saturday/Sunday afternoon, with family and friends...
low carb, diabetic friendly...
cauliflower homefries.... by d.e.e. (c)
cauliflower homefries recipe
....4 cups cauliflower chunks, marinated overnight in onion garlic basil, rosemary infused evoo.....strain, save oil....saute low heat add a dash of tumeric, ground pepper, just a dash of himalayan salt, chili powder, paprika, kal nutritional yeast flakes......................................................................................................................

.plate on a large platter, alongside, saute'd colored bell peppers and leeks, roasted fennel bulb, roasted cherry tomato, with saute'd walnut....sprinkle with fresh squeezed lemon, just before serving....to bring out the flavors and make them sparkle........................................................................................,

optional vegan sausage, and optional vegan scrambled egg...use a big platter to keep eggs/sausage separate from vegetables

craving those carbs?

have a side dish of......................................................................................................................

..Vegetable stuffing recipe:
steamed shredded carrot, minced celery, mixed with quinoa cooked in ''better than bullion chickenless vegan broth'', and mixed with canoli beans, minced garlic, and a dash of powdered oregano...drizzled with a tablespoon of melted salted sunflower or pumpkin seed butter....

low carb/sugar chinese restaurant style broccoli...

By Debra Elliott on Saturday, February 27, 2016 at 5:38pm

A healthy Chinese restaurant-style recipe for broccoli in a sweet garlic sauce, usually very high carb/high sugar.
Ingredients:
2 cups vegetable broth
6 cloves garlic, minced
1/4 tbsp soy sauce/or coconut soy
1 tsp ginger
1/2 tsp red pepper flakes
''true lemon brand'' sugar free orange juice mix - single serving
2 bunches of broccoli, chopped, cooked in the veggie broth
2 tbsp olive oil
1 1/2 tbsp chia...ground

mix ingredients, use chia to thicken....sauce
optional, chopped thin... vegan chicken , beef, or shrimp...

DIABETIC FRIENDLY VEGAN, STIR FRY PORKLESS BONELESS RIBS WITH ONION, ...GREEN BEAN, ...MUSHROOM, ...BROCCOLI, .

By Debra J. Eichler-Elliott on Monday, March 7, 2016 at 8:40am

MY VERSION:
LOW CARB, LOW SUGAR, DIABETIC FRIENDLY VEGAN, MEATLESS :)

STIR FRY PORKLESS BONELESS RIBS WITH ONION, ...
GREEN BEAN, ...
MUSHROOM, ...
BROCCOLI, ...
COCONUT AMINOES, .....
YACON SYRUP [SWANSONS ONLINE],...
CHINESE 5 SPICE, ...
REDUCED MANDARIN ORANGE SPICE TEA[CELESTIAL SEASONINGS], ... GINGER TUMERIC TEA [CELESTIAL SEASONINGS...
GROUND CHIA SEED, STIRRED IN TO BROTH, INSTEAD OF CORNSTARCH...TO THICKEN SAUCE

ON ZOODLES WITH SESAME SEED AND SLICED ALMOND, INSTEAD OF RICE.

Almond Butter Fudge

By Debra Elliott on Tuesday, March 8, 2016 at 6:20am

-[...I add the very important micro nutrients of, powdered herbs and spices, nutmeg, allspice, cinnamon, a pinch of powdered red pepper flakes, cumin, tumeric, sage, thyme, powdered rosemary, powdered lavender, powdered fennel, a dash of ground mustard seed, yacon syrup, lemon zest, orange zest, ground fresh coconut, sesame seeds, .....]

Almond Butter Fudge

Ingredients

1 cup natural, creamy almond butter
¼ cup organic coconut oil, melted
¼ tsp natural vanilla extract
pinch sea salt

Method

Combine all ingredients in mixing bowl until smooth
Line a square cake pan with parchment paper
Spread mixture evenly in pan and freeze for several hours (until almost solid)
Remove from pan and cut into squares
Transfer squares to plastic bag or airtight container
Store in freezer

Enjoy!

beefless stock french onion soup

By Debra Elliott on Sunday, March 13, 2016 at 7:29pm

beefless stock french onion soup
4 servings
vegan breakfast links 2 pkgs, chopped
4 cups chopped or minced onion fresh or frozen
4 cups water
on top of stove use one gallon water and simmer to reduce
serve with melted vegan cheese over a toasted bread garnish
in a french onion soup bowl

vegan diabetic friendly chiken salad

By Debra Elliott on Tuesday, March 15, 2016 at 1:49pm

..one recipe is...saute 2 cups, chopped vegan chik in italian herbed oil and lemon... mix with just enough vegan mayo to moisten...

my fave is ''just mayo'', but you can make vegan mayo from scratch

add a tiny pinch of tumeric, dry mustard, cumin....and paprika, and chili powder, and bells seasoning, a teaspoon rubbed dill weed, a half cup minced organic celery...a tablespoon minced onion....