Diabetes - food recipes

Sample Blender recipes for diabetics.

It really can be quite a great shock to find out that you are diabetic and you are not allowed to eat many of the processed foods that you were used too before and that tended to have too much salt and/or sugar content, canned foods and breakfast cereals now included. Sugar is dangerous not only to one's diabetic sugar level and salt is dangerous to one's heart as well.. So you now DO have to look for PERMISSIBLE, HEALTHY alternative foods, you have to eat regularly and you have to eat the good stuff, and you rediscover items such peanut butter, cream cheese spreads for your snacks.. Fortunately sugar free alternatives such as sugar free candies are now readily available in major department stores But many other items are not or they are triple the price if you find it too. Processed food generally is expensive anyway as well.

Diabetes is a serious disease with real negative consequences if neglected now as well Now One being diabetic one now serioulsy has to watch out for what one eats.. and it turns out it can be next all fun when one can make one's own foods inexpensively and also now reduce the real sugar and salt content, all done now also by using a Blender. Try not to use any salt at all. Use articfcial sugar as well..

.

One can next make one's own sugar free ice cream, mayonnaise, peanut butter, soups etc.. Blenders are not costly at all too.. so here are some interesting recipes for a blender.. just for a start.

Sugar Free Banana Milkshake

1 ripe banana, frozen

3/4 cup skim milk

Ground nutmeg to taste

1/2 t vanilla extract(optional)

Sweetener as sweet as 2 teaspoons sugar, such as:1 packet Equal®/NutraSweet®/Splenda

Once you've placed all the ingredients in the blender, mix the contents for about 20 seconds on the Liquify setting.

Sweet Strawberry Smoothie

12oz orange juice or pinapple juice

1 banana

3/4 strawberries, sliced3

packet Equal®/NutraSweet®/Splenda

Blend with or without ice and enjoy!

Iced Coffee Smoothie 1-2 servings 4 min 2 min prep

8 ounces 2% low-fat milk (or your preference)

1 tablespoon instant coffee

1 tablespoon flavored coffee creamer (adds sweetness)

10-12 large ice cubes

Add all ingredients, in order, to blender or smoothie maker. Blend until smooth. This will be pretty thick because of the amount of ice. Enjoy!

Perfect Iced Coffee

3 packet Equal®/NutraSweet®/Splenda

1 teaspoon instant coffee

1/8-1/4 fluid ounce vanilla

(splash) cooking spray (4 sprays)

1/3 cup half-and-half

1/3 cup milk 600 ml of crushed ice

Put all of the ingredients except for the ice into a blender. These should total 1 cup of liquid. Blend these ingredients on low a few times. Fire up the "ice crush" (or highest speed) on the blender for about 30 seconds. Pour into a 600ml glass and enjoy!

Carrot-Sweet Potato Soup

2 teaspoons olive oil

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and minced

1 tablespoon minced fresh ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1/4 teaspoon cayenne

1 can (15 oz.) garbanzos, drained and rinsed

1 pound carrots, peeled and chopped

1 sweet potato (about 1 lb.), peeled and cut into 1-inch chunks

6 cups fat-skimmed chicken broth

3 tablespoons lemon juice

Salt and pepper

1. Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.

2. Add garbanzos, carrots, sweet potato, and broth; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.

3. Whirl in batches in a blender or food processor until smooth. Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls. Yield: Makes about 9 cups; 4 to 6 servings

Onion DipPrep: 5 min.

1 cup lowfat cottage cheese

2 tsp. lemon juice

1/4 cup scallions, or green onions, finely chopped

Combine cottage cheese and lemon juice and blend in the blender.

Add scallions/green onions, and stir.

Suggestion: For dipping, provide each person with 1/2 cup of blanched vegetables for dipping.

Green Pea Guacamole

Prep: 10 min.

2 cups cooked green peas

2 tsp. lemon juice

1/4 tsp. chilli powder

1/8 tsp. ground cayenne pepper

Place all ingredients in a blender. Blend until smooth. Serve with tortilla chips.

Tuscan Beans

1 1/2 pounds dried cannellini (white) beans

6 ounces thin-sliced prosciutto

3/4 cup chopped carrot

3/4 cup chopped celery

3/4 cup chopped onion

1 clove garlic, minced or pressed

2 teaspoons olive oil

1 1/2 tablespoons fresh rosemary leaves, minced

About 6 cups fat-skimmed chicken broth

2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped Salt

1. Sort beans and discard debris. Rinse and drain beans.

2. Finely chop prosciutto.

3. In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.

4. Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.

5. Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.

Creamed Kidney Beans

Notes: You can use pinto beans instead of kidney beans.

1 1/2 teaspoons coriander seeds

1 teaspoon black peppercorns

3/4 teaspoon cumin seed

1 tablespoon butter or margarine

1 cup minced onion

3 or 4 fresh jalapeño chilies (1 1/2 to 2 oz. total), stemmed and minced

1 tablespoon minced fresh ginger

1 1/2 teaspoons minced garlic

1/2 cup tomato paste

3 cans (15 oz. each) kidney beans, rinsed and drained

1/2 cup milk

1/2 cup half-and-half (light cream)

Salt

3 tablespoons minced fresh cilantro

1. In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.
2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
3. In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.
4. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
5. Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.
6. Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro. Yield: Makes 6 or 8 servings

Bacon-Cheese Dip

1/2 cup sour cream

1 (4-ounce) package crumbled blue cheese

1 (3-ounce) package cream cheese, softened

1/8 teaspoon hot sauce 2

tablespoons diced onion

4 bacon slices, cooked and crumbled

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Sprinkle with remaining bacon. Serve with crackers, raw vegetables, or potato chips. Yield: Makes 1 1/2 cups

Salmon spread

1 (16 ounce) can salmon

3 ounces fat free cream cheese, at room temperature

1/2 cup chopped green onions

1/2 cup celery, minced

1/2 cup carrots, shredded

salt and pepper

Smoked Fish Spread

2 cups 4½ hours 20 min prep

3 ounces smoked trout or cod or arctic char or white fish fillets, skinned,boned and flaked

3 ounces smoked salmon or sturgeon fillets or mackerels, skinned,bonned and flaked

1 (8 ounce) package cream cheese, softened

1 teaspoon finely shredded lemons, rind of

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed

1 tablespoon finely chopped shallots

1/2 teaspoon fresh coarse ground black pepper

1 dash kosher salt or sea salt fresh dill

(optional) pita bread, cut in wedges or thinly sliced French bread or assorted fresh vegetables or crackers In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth. Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours. To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.

Garlic Mayonnaise

Homemade mayonnaise will last three to four days in the refrigerator.

1 tablespoon apple cider vinegar

1 large egg 4 garlic cloves, pressed (or more)

1 tablespoon Dijon mustard

1 1/2 cups light vegetable oil salt and pepper

Place vinegar, egg, pressed garlic and mustard in a food-processor bowl. With the machine running, slowly pour the oil in a steady stream through the top. Although it defies logic, the more oil you add, the thicker the mayo becomes. Season with salt and pepper.

Mayonnaise

1 large egg at room temperature

4 1/2 tsp. fresh lemon juice

1 tsp. Dijon style mustard

Dash of salt Dash of pepper

1 cup olive or vegetable oil

Place all ingredients except oil in blender jar in the order listed. Secure lid on top. Press the Pulse (P) button for about 10 seconds. Pop the "steam cap" out of top of lid, and place lid back on the jar. Turn machine on by pressing the Speed (S) key until it reaches speed 9. Begin pouring in the oil in a steady stream until it's gone and mixture has thickened (abou 50 seconds). Refrigerate 30 minutes before using. Cream of lettuce soup3 cups lettuce (shredded) 4 g chicken bouillon cubes or vegetable bouillon cubes 1/4 cup fat-free cottage cheese 1/4 cup water 1 garlic clove ground pepper (to taste) Place clove of garlic into food processor, add fresh shredded lettuce and puree. The leaves of lettuce will not cut up too well but don't worry about it. Place the lettuce and garlic into a microwave-safe bowl and add a crushed boullion cube. Add 1/4 cup water. Microwave on high for 2 minutes. Puree mixture. Stir in 1/4 cup cottage cheese. Don't puree if you like the curd. Add more water if its too thick for your taste. Microwave on high for 2 more minutes. Season with ground black pepper and any other spices you wish.

Cold curry chicken soup

1/2 cup butter

1/4 cup flour

1 1/2 teaspoons salt

1 teaspoon curry powder

1/4 teaspoon rosemary

1 quart milk

1 cup diced cooked chicken

1 cup chicken broth

1 teaspoon chives, chopped

1 teaspoon lemon juice

1/4 cup almonds, chopped, toasted parsley, chopped for garnish (optional)

Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly. Let cool. Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly. Pour into soup bowls and garnish with almonds and chopped parsley

Living Foods Tomato Vegetable Soup

1 cup liquid, hot (water, tea, broth, fresh veggie juice, etc)

5 large or 6 medium tomatoes, cut in half

1 cup purple cabbage, cut in chunks

1/2 small onion, peeled

1/4 cup fresh basil leaves (optional)

1 to 3 cloves garlic (optional)

Mint and basil leaves for garnish

Place ingredients in blender jar in order listed above. Secure lid and press button 5. If necessary, press the Pulse "P" button until desired consistency is reached. Serve in heated bowls if you prefer it warm or hot. Garnish with sprigs of mint and/or basil. Peanut Butter 24 ounces roasted peanuts Place peanuts in blender jar and secure the lid on top. Press the Pulse (P) button intermittently for 1/2 second about 20 - 30 times. In between blending, you may need to stop blender and with a spatula or spoon, stir butter. Mexican Spread - 1/26/2006 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 package taco seasoning Place ingredients in blender jar in the order listed. Secure lid on top. Press button #2 (cycle 10). When cycle finishes, use a spatula to scrape sides of blender jar. Replace lid and press button #2 (cycle 10) again until smooth

.

Positively Pear Smoothie

Dr. Susan Smith Jones -

3/4 cup soy or nut milk 2 ounces of raw cashews

1 1/2 cups pears, peeled, cut into chunks and frozen

1 ripe banana, cut into chunks

Place ingredients in blender jar in the order listed above. Secure lid and press button 3. If necessary, press the Pulse "P" button until desired consistency is reached. Notes Serves 1-2

.

Lemon Velvet Smoothie

8 Oz Carton Lemon Yogurt

6 Oz Can Frozen Orange Concentrate

2 1/2 Cups Milk

1 Tsp. Vanilla

Combine all ingredients in a blender and blend thoroughly. Makes 4 servings.

.

Strawberry Banana Shake

1 cup fresh or frozen strawberries, thawed

1/2 cup vanilla nonfat frozen yogurt or ice cream

1 packet Equal®/NutraSweet®/Splenda to taste

1/2 cup low fat milk 1/4 cup ice cubes

Place ingredients in blender jar in order listed above. Secure lid on top and press button #2.

Orange Cream Milk Shake

2/3 cup orange juice

1 cup vanilla ice cream or frozen yogurt

Place ingredients in blender jar in the order litsed. Secure lid on top and press button #1 (cycle 3).

.

Bean Soup

1 lb navy beans

11/2 lbs ham but

8 cups cold water

2 cups diced celery

1/2 cup choppped onion

1/2 cup diced potato

1 1 lb can tomatoes drained2 tsp parsleysalt pepper

soak beans over nite .drain water add fresh water cook beans till soft.cover ham with cold water,cover and cook till tender.21/2 hours.skimm fa t from broth and add drained beans.celery onions potatoes.cook till vegies` are tender.about 15 min.add tomatoesand parsley and heat through.season with salt and pepper to taste.

.

Tortilla Soup - 1

Roma tomatoes cut in half

1/2 piece of carrot

1 cube of cheese

1/4 an onion

1 small slice of jalapeno

1/2 teaspoon chicken bouillon

1 tablespoon taco seasoning

3 dashes of peppers

2 dashes of garlic salt

2 cups warm water

Place ingredients in blender jar in order listed above. Secure lid and press button #3. When it stops, repeat the cycle. When heated to liking, add 10 tortilla chips. Secure your lid and remove the steam cap from the top of your lid and tap the pulse key "P" 5 times. Replace steam cap and serve. NOTE: When you want hotter soup, repeat step one until soup is hot.

.

Blueberry Ice Cream

1 cup nondairy creamer

1/2 cup cream cheese

2/3 cup sugar -packets Equal®/NutraSweet®/Splenda1/

4 tsp. vanilla

2 cups frozen blueberries

4-5 ice cubes made of milk

.

Seasoned bread crumbs

2 cups dry breadcrumbs (about 4 slices of bread)

1 tablespoon dried parsley

1/2 teaspoon salt 1 teaspoon pepper

1/8 teaspoon cayenne

1/8 teaspoon sage

1 pinch onion powder

1 pinch nutmeg 1 pinch garlic

Mixes Vegan Herb & Spice Mixes Savory Herb & Spice MixesPulse the bread in a food processor until they are crumbs. Add in the spices and either mix by hand or give another pulse in the processor. Notes: We use a hand processor and stop when we get to coarse crumbs. We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though. We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.

.

Perogies
1 cup cream-style cottage cheese

1 large egg

3 tablespoons milk

1 tablespoon oil

1/2 cup water

1/4 cup potato starch

1/2 cup cornstarch

1/2 cup tapioca flour

1 1/2 cups rice flour

1/4 cup soya flour

3 teaspoons xanthan gum

1 teaspoon salt

Place first five ingredients in a blender and blend until smooth. Pour into a medium sized bowl. Sift and mix dry ingredients together and add to liquid mixture. Knead well with hands until dough is smooth. Cover and let stand while you make the filling. Roll thin on an oiled surface. Cut with 2 1/2 inch round cutter. Place teaspoonful of filling on each piece and seal edges tightly together. Drop perogies into boiling salted water. Boil for five minutes after the perogies float to the top of the water. Toss in melted butter and serve with onion, bacon bits and sour cream.

Now that was just a sample.. You can find many more recipies by searching for them on the internet under blender recipes now too..

...