That sounds amazing... Are we allowed gram flour then? Cool...
That sounds amazing... Are we allowed gram flour then? Cool...
Sounds yummy I love cauliflower cheese but have never been able to make a good cheese sauce without using flour or cornflower as a thicknerI make this sauce quite often as my whole family are vegetarian and it goes down a treat. I use extra strong chedder and mustard.
Im curious as to why "a splash of malt vinegar?" I've never used vinegar in a sauce before, what am I missing?
Amazing...Two and a half years ago, when I was basically living on green smoothies for brekkie and lunch, (then eating whatever I felt like all evening, which kind of sabotaged things a tad) I used to add
It was a very interesting experiment.
- Powdered spirulina
- MSM
- Powdered barley or wheatgrass
- Hemp oil or cocobutter
- Raw cacao nibs
Even though I didn't know I was doing an experiment.
I started with the green smoothies.
Felt great.
Felt so fantastic in fact that I felt justified in easing off the low carbing and started eating 'normal low GI foods' every evening.
Lost a tiny bit of weight (cos It was still too many carbs for me, in the evening)
Still felt great.
Kept it up for (about 15 months)
Eventually stopped with the green smoothies when the autumn arrived, and I fell in love with hot breakfasts again.
Kept up with the low GI, 3x a day
Within 6 weeks I had a terrible cough which turned into my first ever chest infection. Lost weight. Felt like death. Eventually had a humungous course of antibiotics and took weeks to recover.
I think I slipped into diabetes during the smoothie/'normal food' era, but had no problems, because to smoothies kept me steady, fuelled and well. Even though the 'low GI' foods must have been spiking me hugely, each evening. But the D effects hit as within weeks of stopping the smoothies => chest infection.
Unfortunately, I didn't have a meter at the time. Wish I had. Might have saved me from some painful lessons! It's been low carbing ever since.
Does that make sense?
It sounds perfect, thank you...Here's one of many variations of my delicious green smoothie.
Anti inflammatory Pineapple, Almond, Green Smoothie
1 cup of almond milk or coconut water
1 cup fresh or frozen pineapple
Handful of spinach
Handful of kale, stalks removed as they can be bitter
1/2 courgette
1/2 dessert spoon each of chia seeds, flaxseeds and coconut oil
1 inch piece of ginger
Pinch of cinnamon
Add liquid to blender, top up with rest of ingredients and blend for about 45 seconds or until smooth. Timing will depend on your type of blender.
I love cold smoothies so I usually add a few ice cubes into the glass
Enjoy
It was probably the buckwheat... can't do grains... make your cheese sauce with an egg yolk, cream and creme fraiche... much nicer too...B: Cheese & mushroom 2-egg omelette with extra butter
L: Leftover butternut squash & beef mince bake
D: Cauliflower cheese with bacon, broccoli & cabbage (white sauce made with buckwheat flour)
The last one spiked me from 5.8 to 7.5 in two hours, drat it. Too much skim milk in the sauce I guess.
Surely Full Fat? We don't go in for Fat Free, do we?Fat Free? Full Fat? Oh go on, share the link, I'm curious now! :laugh:
Like the lady said, just add a bit till it tastes right...Im the same when I open a can, I never can use it all... This is much better
So how much of powder do you think I should add to a glass of water, to make coconut milk? About 1 tablespoon or is that too much?
Thank you Rose... I will definitely try it - and I always test new food... it sounds lovely...If you've not had it before, please test your blood sugars and see if you can have it.
Gram flour actually reduces my bs and never increases them but we're all different.
I think me too really, but it will not hurt me to try... I've been leaving so much stuff out for fear of a spike... time to test all sorts I think...Test, test, test!
(I can only do pulses and legumes in small quantities...)
As it happens, I'm making a cider, mustard and cream sauce to go with roast pork tonight. Buckwheat is fine for me -- it's related to sorrel and rhubarb and isn't a grain as in grass. We shall see in a due course what it does!It was probably the buckwheat... can't do grains... make your cheese sauce with an egg yolk, cream and creme fraiche... much nicer too...plenty of English mustard and, indeed, a splash of apple cider vinegar... oh, and a grating of fresh nutmeg... lush...
Sounds gorgeous... I cannot do buckwheat sadly...As it happens, I'm making a cider, mustard and cream sauce to go with roast pork tonight. Buckwheat is fine for me -- it's related to sorrel and rhubarb and isn't a grain as in grass. We shall see in a due course what it does!
Ha ha he's a big softie really, and so is Buddy, our Japanese Akita!!! feeling a lot more confident about tackling the diabetes.Mither away!
I can't quite make out your profile pic. Do you own a bear? That is a massive beastie!
OK lol here goes. I base the cheese sauce on this recipe
http://divaliciousrecipes.com/2013/05/22/cauliflower-cheese-with-stilton-and-walnuts/#more-5777
No need to grill it or add nuts, just make the cheese sauce in a wide pan and beat it all together with a balloon whisk. Easy peasy.
For posh sauce, I use Wensleydale and Dijon mustard.
For less posh, I use cheddar, English mustard and a splash of malt vinegar.
Hi new to this site but can't believe how these threads have helped me. Was getting very upset this morning about what I can and cannot eat, driving my husband to distraction. Blood glucose levels up and down like a lift in a skyscraper at the moment and trying to work out what's doing it!!! Really interested and grateful for the ideas on the site. Please share the recipe for the white sauce. Thanks to all for the calming effect these ideas have had and I don't feel so abandoned, flailing around in the dark. Looking forward to doing the shopping now ha ha
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