"providing you with recipes to help make you the best cook in the neighborhood"
She found great joy in simple tasks, well done.
Sang at her work from dawn "til set of sun.
No thought of self, for service was her creed.
Ever a thought for someone else, in need.
Her wash was always snowy on the line.
Her cookies, cakes and pies were extra fine.
Perfection was her aim, no task she'd slight.
Nor did she rest "til everything was right.
Some folks seek happiness in distant land,
She found contentment in her own dear hands.
Her noble life shall e"er a challenge be,
An inspiration, for eternity.
(This is a poem about my grandmother, Lulu Richards, dedicated to her in loving memory, written by her sister Ruth Tisdale.)
NO WHITE FLOUR OR WHITE SUGAR BENEFITS DIABETIC - REAPS NEW RECIPES
Let's face it, white flour and white sugar are addictive. If I was not a diabetic controlling my sugar for the past two years on diet alone, and had not committed to trying a diet "How to Beat Diabetes in 25 Days," I probably would never have considered cutting white flour or white sugar totally out of my diet. Going into the diet, I fully expected to lose lots of weight as it seemed every time I ate desserts in moderate amounts I gained two or three pounds the next day. I knew from tracking my blood sugar readings that the elimination of the white flour and white sugar from my diet would indeed keep my sugar in the normal range (80 to 120), and I was right.
On two occasions on the diet when I had two pieces of sprouted grain Ezekiel bread at a meal instead of one, my sugar readings went out of the normal range. I slowly lost a few pounds. I cheated once by having a small piece of chocolate cake with chocolate frosting on the last night of the diet. I found that without eating white flour or white sugar, my blood sugar could tolerate better high glycemic corn and potatoes. The diet was successful and I am continuing to weed out white sugar and white flour from my diet. In this column I will share with you some of the new recipes I've adapted to this new way of eating. My goal is to use Xylitol and Quinoa to lower the glycemic index of the foods I love, to lower my weight and control my blood sugar. The recipes that I am sharing are good for diabetics. I had a slice of my coconut cream pie and two hours later my sugar readings were 117, good.
Benefits of Xylitol
Xylitol Strawberry Jello
Bring 2 cups of water to a boil in a medium-size saucepan. Remove from heat and stir in unflavored gelatin until dissolved. Stir in Kool-Aid and then cold water. Add Xylitol to taste, stirring until absorbed. Turn into serving bowl, stir in strawberries and refrigerate until set.
Rachel Ray's Mother's Chocolate Cups with Whipped Cream (Altered for Diabetics)
Note: If you use the grain-sweetened chocolate chips, blood sugar levels should not spike.
1 cup grain-sweetened semi-sweet chocolate chips
Place chocolate chips, egg, Xylitol, and salt in a blender. Add hot milk and blend until smooth. Pour into 3 dessert cups and refrigerate for 45 minutes to an hour to set. Top with whipped cream.
Xylitol Whipped Cream
Use an electric mixer to whip cream, adding in Xylitol shortly before thickening.
Benefits of Quinoa (pronounced Keen wah)
Soak Quinoa in 3 cups of water overnight. (Soaking the grains helps them to predigest and release more nutrients). Cook in the morning in soaked water for 15 minutes, covered over medium heat or bring water and Quinoa to a boil, turn off heat, cover and let sit until water is absorbed into Quoina. Makes 4 cups.
To Serve Quoina
Coconut Pie Crust
Combine the coconut and melted butter. Butter a 9-inch pie plate (I used glass one) and press coconut pie crust on bottom and up sides of pie plate. Bake in 300 degree oven for 30 minutes or until crust is medium brown on sides and bottom of pie plate. Cool. Fill just before serving.
Xylitol Coconut Cream Pie Filling
In a medium-size saucepan over medium heat, scald milk. Whisk in agar agar (thickening), Xylitol, and salt. Mix egg yolks in a small bowl, combine with a little hot mixture and then whisk into saucepan. Simmer for 5 minutes (Mixture will thicken when cool). Remove from heat and stir in the butter and vanilla. Cool to lukewarm. Stir in unsweeted coconut and refrigerate. Fill coconut pie shell when mixture is thick. Top with meringue.
In a large mixing bowl, with an electric mixer beat the egg whites until almost stiff, add Xylitol and beat until meringue is stiff. Place meringue on ungreased glass pie plate, sprinkle unsweetened coconut over and bake in a 350 degree oven until meringue and coconut are lightly browned. About 12 minutes. Let cool and use two spatulas to move meringue to top of pie filling when ready to serve.
Cream Yogurt (need a thermometer)
1 quart heavy cream
Place heavy cream in a medium-size saucepan. Heat over medium heat, stirring often, until 200 degrees. Cool to 110 degrees. Stir in yogurt culture. Pour into glass quart jar with lid screwed on tight. Place in cooler that has been filled with hot tap water (no hotter). Don't have the water higher than the lid. Close cooler and let sit for 5 to 6 hours to thicken. Remove from cooler. Add vanilla and organic sugar (or Xylitol) to taste and refrigerate.
Xylitol Fruit Filling (for pies or yogurt topping)
In a medium-size saucepan, combine berries, Xylitol, lemon juice, salt, and Agar Agar. Stir until mixture is hot, simmer 5 minutes, stirring often. Cool to lukewarm. Refrigerate. Agar Agar will thicken the filling as it cools. Use as a pie filling or to mix in with cream yogurt.
Frozen Banana Smoothie
Mix above ingredients together in blender. Process until thoroughly mixed. Drink. Tastes like a chocolate milkshake.
Steak,Portabella Mushroom Salad with Roasted Red Peppers and Yam Fries
salad is designed after a similar salad that I had with my mother for Mother's
Day dinner at Molly' Mill in Titusville, Pennsylvania. Their steak and
portabellas were grilled, but my recipe makes use of the meat juices as the only
dressing for the salad. I've served it to others and they love it.
I've even made it with hamburger patties (ground chuck 80/20). Cook the
yam fries while you are making the steaks. By the time the steaks are
cooked (10 minutes) the yam fries should be ready to place on top of the
salad. Have everyone ready to eat as soon as this salad is
assembled. This is my favorite new salad and is excellent with deboned
2 tablespoons of Canola vegetable oil
In a large frying pan over medium-heat, place 2 tablespoons of vegetable oil and meat. Sprinkle meat heavily with Montreal Steak Seasoning. Fry 2 to 3 minutes. Turn steaks over and sprinkle heavily with Montreal Steak Seasoning. Place portabella mushrooms on top and cover with lid. Fry 2 to 3 more minutes until meat is cooked through, stir in roasted red bell peppers just until heated through and quickly mix in Parmesan/Romano cheese just until melted. Place spring mix lettuce on each plate, top with meat mixture and juices, and then yam fries. Eat and enjoy. To cook yam fries, peel 1 large yam and cut into French fries. Over medium heat, bring 2-quart saucepan 1/3 full of Canola oil to hot temperature (not smoking) and slowly add fries. Fries should be cooked through in 10 minutes to a light brown.
A quote from H. Leon Abrams from "Your Body Is Your Best Doctor"gave me the idea that Quoina could help me give up grains as a weight loss tool: "Most people are prone to think that eating fat makes fat; however, fat does not make fat in the body. A healthy body must have fat to carry on its vital processes. Carbohydrates - the grains, bread, starches, and sugar - are the foods that make fat - and it is these foods that must be curtailed for the person who has great difficulty with obesity. People who wish to lose weight should give up grains, sugar and starches until their desired weight is attained, then they should eat grains and starches only moderately."
Excellent Book I highly recommend: Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats," by Sally Fallon.
Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to firstname.lastname@example.org. "Providing you with recipes to help make you the best cook in the neighborhood." Visit http://www.cellascookbook.com for more great recipes and archived newsletters.