Recent Content by Musora

I get unpasteurised milk from a local farm’s Milkbot. It’s delicious and I usually make kefir from it. The notices about organisms have to be posted at point of sale by law in the UK and the milk is basically sold ‘at the farm gate’ so you can see how the farm is operating and make your...

I use ground almonds quite a lot and find that they work well - whether shop or home ground! The diet doctor site got me to use psyllium - I’d been avoiding it for ages due to its medicinal connections! I find it works really well in those recipes - you do need to leave it for at least 10-15...

Absolutely! The last time that I was in hospital - briefly thank goodness - there was hardly anything on the menu that wasn’t either carbohydrate or heavily carb-loaded. I then had health professionals asking me why my glucose levels were skyrocketing.. I dread having to go in for any length...

I make a breakfast quiche for most mornings and use bacon instead of pastry, just lining the case with rashers and filling it with normal mixture. I've also made small ones in bun tins - equally delicious! - though I normally precook the bacon a bit for that - not sure if it's really necessary...

I have repeatedly asked about strips in the two years since I was diagnosed, but there appears to be a blanket ban on strips for type 2s at my practice. Given reasons have ranged from 'you don't need them because you're not likely to hypo as you're just on Metformin' to 'you'll get sore fingers'...

Hi. I'm a type 2 gluten intolerant and occasionally make sausagemeat as a treat - particularly at this time of year! I started off using the recipes in the River Cottage Cookbook - and people have really enjoyed them. He lists rice flour, fine oatmeal, fine white breadcrumbs and organic baby...