Hmm regardless of high GI, it is more about of how much "bourgol" you add. So you can play along this. Olive oil is a must LOLHi @alphabeta, It depends what type of grain you use in the recipe. Commercial taboulehs may use bourgal (? spelling varies) which is cracked wheat, or quinoa is used. Both have highish GI values. The former is not suitable for coeliacs, the latter with proper preparation is said to be.
Personally I make my own and use chia as the 'grain' since chia is almost zero carb. It is also suitable for coeliacs.
The lemon juice used in the recipe improves the fridge self life. I add olive oil to the portion to be eaten. as the parsley pieces tend to tickle the throat otherwise! Enjoy with salmon, soft cheese and/or hummous.
Love taboulehHello, I find this salad called tabouleh to be kinda diabetic friendly as it is mostly vegetables and a bit of carbs. It is one of my country's famous dishes, so let me know if you guys like it or try it. Does it fit for low carb diabetics?
https://www.epicurious.com/recipes/food/views/lebanese-tabbouleh-106589View attachment 28158
Yes, I love this stuff and find it has very little effect on BGHello, I find this salad called tabouleh to be kinda diabetic friendly as it is mostly vegetables and a bit of carbs. It is one of my country's famous dishes, so let me know if you guys like it or try it. Does it fit for low carb diabetics?
https://www.epicurious.com/recipes/food/views/lebanese-tabbouleh-106589View attachment 28158
Same! That's why I consider it diabetic friendlyYes, I love this stuff and find it has very little effect on BG
I don't eat it, but I read that Quinoa has a low GI ratingHi @alphabeta, It depends what type of grain you use in the recipe. Commercial taboulehs may use bourgal (? spelling varies) which is cracked wheat, or quinoa is used. Both have highish GI values. The former is not suitable for coeliacs, the latter with proper preparation is said to be.
Personally I make my own and use chia as the 'grain' since chia is almost zero carb. It is also suitable for coeliacs.
The lemon juice used in the recipe improves the fridge self life. I add olive oil to the portion to be eaten. as the parsley pieces tend to tickle the throat otherwise! Enjoy with salmon, soft cheese and/or hummous.
Hi @DianaMC, I find that the lemon juice and residual water in the parsley soften the chia. They then appear like sago except with the black chia there is a black centre.I like this salad and think it’s fine with less amount of bulgur in, too - though may test my BS levels now that I have a BG testing kit.
@kitedoc do you use the chia seeds raw or is there a way to cook them or soften them?
Thank you @derry60, yes, quinoa has GI of 53. My mistake. The other G-F grains are higher GI. Also the quinoa needs to be cooked, unlike the chia.I don't eat it, but I read that Quinoa has a low GI rating
Hi @DianaMC, I find that the lemon juice and residual water in the parsley soften the chia. They then appear like sago except with the black chia there is a black centre.
I put some berries into plain yogurt with a little sweetner vanilla extract chopped walnuts and topped it with raw Chia seeds.. I really enjoyed it and very fillingThanks, @kitedoc - that’s good to know. Chia look gritty in the raw state so I wasn’t sure how to use the little bag of them that I recently bought!
You can make pudding, there are many recipes on line. Chocolate peanut butter is my favorite. I use monk fruit sweetener, as there is no after taste. Also please note you can also grind chia seeds in a coffee grinder if the texture is not to your liking. it doesn't have any negative effect on them.Thanks, @kitedoc - that’s good to know. Chia look gritty in the raw state so I wasn’t sure how to use the little bag of them that I recently bought!
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