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Spicing it up for diabetics

S

sineadk

Well-Known Member
Messages
57
Location
Hamburg, Germany
Sorry could not think of a better title.

Here I am again. Newbie type 2.

Trying as of today to follow the low carb high fat and am still very confused to be honest. After some years trying weight watchers and avoiding all fats I can't get my head around eggs and cheese being allowed LOL.
Anyway is there any one who can advice me about spices and condiments.
What kind of spices are good to add to vegetables? Is Ketchup and mayo allowed?
Grateful for any advice thanks
 
hi, it took me weeks to get where you are now i have learned that there are vegetables and there are vegetables it is all in the cooking, i search google for different ways to cook them, for example i skillet fry asparagus in ghee so they stay crunchy then squirt lemon juice over them, i could never have eaten them before, now i have them all the time i love em

do you like cauliflower, its our best friend you can make an awesome cauliflower mash to replace potatoes with any meal, its really easy and yummy, you can also make a pizza base from it or make fake rice with it for curries, have a look at the forums low carb recipe thread

ketchup and mayo its best to make your own, that way you know whats in it

i believe just about all spices are fine


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Thanks for the info. I will have to check out the recipes. It is hard to get some stuff here in Germany. I will have to take to shopping on amazon LOL. Is that your cat in your pic?
 
yes we have 4 in total, 2 look like that

much better looking than me so im being kind to everyone hehe


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i found it really hard to find ingredients too it was like a quest, id scale the planet for a certain thing, its a ******


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And the germans are big into their breads and pasta. The beef here costs a fortune and I'm not a pork lover except for sausages. My reading for the average of the last 3 months was about 6,7 which others were saying is not too bad. Have you managed to drop a few pounds on the lchf?
 
the first 2 were a surprise, i didnt weigh myself until id been diagnosed, i have a full blood screen tomorow so will be changing signature for better or worse the other benefit is cholesterol went from 6.3 to 4.3 without statins, although ive taken them now so will be interesting


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Wow that is absolutely brilliant. Congratulations and well done for being so good. Can I ask you a question about the carbs? I still do not really understand them. When they say on the package for example on bread. Per slice 10 mg. Then is that 10 carbs? So if I eat 2 slices I then have 20 grs carbs and should not eat any more right?
 
Moin moin sineadk

Well you are OK for many different chillis, black, white and green pepper, paprika, cinnamon, ginger, cloves etc but probably find things like cumin, corriander and turmeric more difficult. Hansspices on Winterhuder Weg deal with them but they may be wholesale only. Maybe they can let you know where to shop for them. http://www.hansspices.com/index.html

also Violas Gewürze und Delikatessen in Eppendorf sell some interesting stuff
http://feuerundglas.de/private_neu/#&panel1-1

Spicy's Gewürzmuseum in the Speicherstadt has a website with blog, club and recipe section so they should either supply or tell you where you can get spices.

I have the same problem but in reverse. I can't get Matjes here in the UK. Nor can I get good Kochschinken and I have to make my own Vollkornbrot or Schwartzbrot. You can't find a grobe Bratwurst anywhere and I have had to learn how to make my own Leberkäse. It's all diabetic friendly.

At least in Hamburg, in Kaufhof on the Mönckebergstraße you can get Styrian Pumpkinseed Oil. I've loved it ever since the Hairy Bikers 'discovered' it.
 
yes 10 is 10 although american labels dont deduct the fiber so on an american label you take the fiber content away from the carbs, i have no idea what they do in germany but betcha yorks knows


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Thanks so much for the links. What is the styrian pumpkinseed oil used for? I hate Matjes. Never liked them for some reason although I have not tried them in years. They sell Leberkäse in Pennys here I think. That is the slab of pink stuff right? LOL. Move back to germany and you can get all the stuff :lol:
 
Thanks Andy. The germans just seem to do it more forward. It says carbs on one side and then the measurement on the others. Wonder how many carbs a big mac has LOL
 
Just experiment with herbs and spices to find what works, my wife and I enjoy roasted vegetables with a mixture of herbs and plenty of garlic cloves thrown in :thumbup:
 
Andy12345 said:
i found it really hard to find ingredients too it was like a quest, id scale the planet for a certain thing, its a ******
Click to expand...

Furthest I travelled was from West Yorks to the Port of Lancaster Smokehouse at Glasson Dock, genuine Arbroath Smokies and Smoked Wild Atlantic Salmon. Very very tasty but horribly expensive so I suppose it's a good thing that it is so far away. At least we have Hinchcliffe's Farm Shop on our doorstep. They claim to be have been the first farm shop in the UK. We also have a fish merchant who sells direct to the public. On Saturday though, they close at 8.30 am because they open at 4.30 am.

Hamburg, where sinead lives, also has a good Fischmarkt very early sunday mornings. This is a pic from the Nordsee fastfood restaurant:



It beats subway
 
If you can source the spices, a couple of good books are:

The Incredible Spice Men
http://www.amazon.co.uk/The-Incredible- ... 1849907064

and

Prashad Cookbook: Indian Vegetarian Cooking
http://www.amazon.co.uk/Prashad-Cookboo ... an+cooking

You'll have more ideas for spicing up vegetables than you'll have time for.

However, even with just chilli, ginger, garlic and tomatoes you can make italian, indian or chinese style dishes, using chicken and/or prawn too. The hairy bikers even do a Southern style chicken and prawn jambalaya and I have a favourite recipe for a spicy Thai style chicken and prawn noddle soup. I use blue dragon wholewheat noodles which are OK for me.

Yes Fleischkäse is more Swabian/Bavarian and we would call it a pork and beef meatloaf in the UK. The trick however is that it is only made with pork and beef, no cereal or binding agent. It is minced and worked into a paste at cold temperatures and mixed with crushed ice. The very gooey protein only mix is then baked and, like an egg, it rises and sets. As the crushed ice particles melt, they leave little air pockets. It's roughly a 50:50 very lean minced pork and minced beef mix. You can add salt, pepper, pistachio nuts etc etc. Very nice with a fried egg on top.

 
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