Low Carb Recipes For Diabetics
15th Edition
By Don Orwell
http://SuperfoodsToday.com
Copyright 2017 by Don Orwell.
All legal rights reserved. You cannot offer this book for free or sell it. You do not have reselling legal rights to this book. This eBook may not be recreated in any file format or physical format without having the expressed written approval of Don Orwell. All Violators will be sued.
While efforts have been made to assess that the information contained in this book is valid, neither the author nor the publisher assumes any accountability for errors, interpretations, omissions or usage of the subject matters herein.
Disclaimer :
The Information presented in this book is created to provide useful information on the subject areas discussed. The publisher and author are not accountable for any particular health or allergic reaction needs that may involve medical supervision and are not liable for any damage or damaging outcomes from any treatment, application or preparation, action, to any person reading or adhering to the information in this book. References are presented for informational reasons only and do not represent an endorsement of any web sites or other sources. Audience should be informed that the websites mentioned in this book may change.
This publication includes opinions and ideas of its author and is meant for informational purposes only. The author and publisher shall in no event be held liable for any damage or loss sustained from the usage of this publication .
Your Free Gift
As a way of saying thanks for your purchase, Im offering you my FREE eBook that is exclusive to my book and blog readers.
Superfoods Cookbook - Book Two has over 70 Superfoods recipes and complements Superfoods Cookbook Book One and it contains Superfoods Salads, Superfoods Smoothies and Superfoods Deserts with ultra-healthy non-refined ingredients. All ingredients are 100% Superfoods.
It also contains Superfoods Reference book which is organized by Superfoods (more than 60 of them, with the list of their benefits), Superfoods spices, all vitamins, minerals and antioxidants. Superfoods Reference Book lists Superfoods that can help with 12 diseases and 9 types of cancer.
http://www.SuperfoodsToday.com/FREE
Table of Contents
Introduction
Hello,
My name is Don Orwell and my blog SuperfoodsToday.com is dedicated to Superfoods Lifestyle.
This book contains Superfoods Low Carb Recipes for Diabetics recipes from my other books. Recipes are suitable for diabetes type-2. I hope that you will enjoy 100% Superfoods recipes that I prepared for you.
Superfoods Low Carb Recipes For Diabetics
Allergy labels: SF Soy Free, GF Gluten Free, DF Dairy Free, EF Egg Free, V - Vegan, NF Nut Free
Broths
Some recipes require a cup or more of various broths, vegetable, beef or chicken broth. I usually cook the whole pot and freeze it in one cup or half a cup chunks.
Vegetable broth
Servings: 6 cups
Ingredients
1 tbsp. coconut oil
1 large onion, chopped
2 stalks celery, including some leaves
2 large carrots, chopped
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 tsp. salt
2 quarts water
Instructions - Allergies: SF, GF, DF, EF, V, NF
Put all ingredients in slow cooker and cook on low for 4 hours. Other ingredients to consider: broccoli stalk, celery root. Let cool to warm room temperature and strain. Keep chilled and use or freeze broth within a few days.
Chicken Broth
Ingredients
4 lbs. fresh chicken (wings, necks, backs, legs, bones)
2 peeled onions or 1 cup chopped leeks
2 celery stalks
1 carrot
8 black peppercorns
2 sprigs fresh thyme
2 sprigs fresh parsley
1 tsp. salt
Instructions - Allergies: SF, GF, DF, EF, NF
Put all ingredients in slow cooker and cook on low for 6 hours. Let cool to warm room temperature and strain. Keep chilled and use or freeze broth within a few days.
Beef Broth
Ingredients
4-5 pounds beef bones and few veal bones
1 pound of stew meat (chuck or flank steak) cut into 2-inch chunks
Olive oil
1-2 medium onions, peeled and quartered
1-2 large carrots, cut into 1-2 inch segments
1 celery rib, cut into 1 inch segments
2-3 cloves of garlic, unpeeled
Handful of parsley, stems and leaves
1-2 bay leaves
10 peppercorns
Instructions - Allergies: SF, GF, DF, EF, NF
Heat oven to 375F. Rub olive oil over the stew meat pieces, carrots, and onions. Place stew meat or beef scraps, stock bones, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning everything half-way through the cooking.
Place everything from the oven in the slow cooker and cook on low for 6 hours. After cooking, remove the bones and vegetables from the pot. Strain the broth. Let cool to room temperature and then put in the refrigerator.
The fat will solidify once the broth has chilled. Discard the fat (or reuse it) and pour the broth into a jar and freeze it.
Tomato paste
Some recipes (chili) require tomato paste. I usually prepare 20 or so liters at once (when tomato is in season, which is usually September) and freeze it.
Ingredients
5 lbs. chopped plum tomatoes
1/4 cup extra-virgin olive oil plus 2 tbsp.
salt, to taste
Instructions - Allergies: SF, GF, DF, EF, V, NF
Heat 1/4 cup of the oil in a skillet over medium heat. Add tomatoes. Season with salt. Bring to a boil. Cook, stirring, until very soft, about 8 minutes.
Pass the tomatoes through the finest plate of a food mill. Push as much of the pulp through the sieve as possible and leave the seeds behind.
Cook in slow cooker for 4 hours on low.
Store sealed in an airtight container in the refrigerator for up to one month, or freeze, for up to 6 months.
Curry Paste
This can be prepared in advance and frozen. There are several curry recipes that are using curry paste and I decided to take the curry paste recipe out and have it separately. So, when you see that the recipe is using curry paste, please go to this part of the book and prepare it from scratch or defrost of you have it frozen. Dont use processed curry pastes or curry powder; make it every time from scratch. Keep the spices in original form (seeds, pods), ground them just before making the curry paste. You can dry heat in the skillet cloves, cardamom, cumin and coriander and then crush them coarsely with mortar and pestle.