The Low Blood Sugar: Sugarless Cooking for Everyone

The Low Blood Sugar: Sugarless Cooking for Everyone

by Patricia Krimmel, Edward Krimmel
     
 


Over 200 mouth-watering recipes from the personal collection and kitchen of Patricia and Edward Krimmel, authors of "The Low Blood Sugar Handbook." Not only are these recipes nutritious but appetizing and tantalizing as well. Just what a body chemistry needs to be stable and healthy.See more details below

Overview


Over 200 mouth-watering recipes from the personal collection and kitchen of Patricia and Edward Krimmel, authors of "The Low Blood Sugar Handbook." Not only are these recipes nutritious but appetizing and tantalizing as well. Just what a body chemistry needs to be stable and healthy.

Editorial Reviews

Providence Bookstore Newsletter
This sugarless cookbook for everyone provides over 200 natural food recipes that can be used to make the hypoglycemic's life more enjoyable. Recipes include entrees, vegetables and salads, dressings, sauces, dips, soups, desserts, snacks, breads and beverages. There is also a list of foods categorized by carbohydrate content. The guiding principle in these recipes is the avoidance of sugar and other highly refined foods such as white flour, the use of which cases the hypoglycemic's blood sugar to fluctuate too rapidly. The book is attractively designed, resourceful use is made of public-domain illustrations to enhance the pages, and everything is written in a playful, upbeat style. | Providence Bookstore Newsletter, September, 1989 |

Product Details

ISBN-13:
9780916503017
Publisher:
Franklin Publishers
Publication date:
04/01/1992
Pages:
192
Sales rank:
664,703
Product dimensions:
5.30(w) x 8.24(h) x 0.50(d)

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12 muffins or I 8X8in. square baking dish

Ingredients:
oat flour 2 1/4 cups concentrated orange juice 2 Tbs.
baking powder 2 tsp. concentrated orange juice 2 Tbs.
baking soda 1/4 tsp. vegetable oil 1/4 cup
Salt 1/2 tsp. apricots 1/3 cup (optional)
egg 1
Preparation:
Combine:
2 1/4 cups oat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Combine and add to above:
1 well beaten egg
2 Tbs. unsweetened concentrated orange juice
3/4 cup sour or buttermilk
1/4 cup vegetable oil
1/3 cup chopped apricots (optional)
Stir quickly till dry ingredients are moistened
Pour batter into greased muffin tin or 8 in. square baking dish. Bake at 400� for 25 minutes, a little longer if using baking dish
HOT ZUCCHINI
serves 4-6
Ingredients:
vegetable oil 2 Tbs. dried basil 1/2 tsp.
zucchini I lb.(4 cups) pepper 1/2 tsp.
Carrot 1 cup tomato sauce 1/3 cup
large onion I Chili powder 1/4 tsp.
celery 3/4 cup vinegar 1 tsp.
medium green pepper 1/2 hot sauce 1 tsp
salt 1/2 tsp. prepared mustard 1 Tbs.
garlic powder 1/4 tsp. tomatoes 2
Preparation:
Heat in large skillet:
2 Tbs. vegetable oil
Add and mix together well:
I lb. (4 cups) unpeeled thinly sliced zucchini
I cup shredded carrot
1 large onion, chopped
3/4 cup chopped celery
1/2 medium green pepper, cut in thin strips
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. dried basil, crushed
1/8 tsp. pepper
Cook covered, over med-high heat for 5 mins., stir occasionally
Combine and stir into vegetables:
1/3 cup tomato sauce
1/4 tsp. chili powder
1 tsp. vinegar
1 tsp. hot sauce
1 Tbs. prepared mustard
Add:
2 tomatoes, cut in wedges
Cook uncovered

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