Tempting fate
Sep. 2nd, 2012 05:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
avevale_intelligencer.Jan's blood glucose, which was starting out at 12-15 mmol/l and going up to 20+ (not good) is now averaging about 7. And in case it might interest any of our diabetic friends, I'd like to share what I think made the difference.
VEGETABLE SOUP EVEN A NYROND CAN DO
It's important to weigh your veggies and count the carbs. I have a scale from Lidl that does it for me. The aim is to arrive at a total of 70-75g of carbs per pan of soup. To this end assemble
A largish saucepan
some olive oil
1/2 a medium to large onion, peeled and chopped
A couple of carrots, peeled
A couple of parsnips, peeled OR
About half a small butternut squash, scooped out and peeled
2-3 sticks of celery
mixed herbs
white pepper
paprika
4 veg stock cubes
2 pints boiling water
Half a head of cabbage
An entire thing of broccoli
A can of beans (haricot, borlotti, pinto, black eye, or kidney; not Heinz baked), drained and rinsed
Put the oil in the pan and introduce a low heat. Slice the carrots and parsnips, or cube the squash, and add with the onion to the oil. You can also put the celery in at this stage if you wish, or add it with the other greens later. Add mixed herbs, white pepper and paprika, and toss the stuff about in the pan. Dissolve the stock cubes in the boiling water and add to the pan when you think it right. Bring to the boil, stirring whenever you remember. Add cabbage, broccoli and beans, and simmer till the broccoli has gone through Really Green and started to fade. Serve a third of a pan for about 25g of carbs.
I hope it helps.
VEGETABLE SOUP EVEN A NYROND CAN DO
It's important to weigh your veggies and count the carbs. I have a scale from Lidl that does it for me. The aim is to arrive at a total of 70-75g of carbs per pan of soup. To this end assemble
A largish saucepan
some olive oil
1/2 a medium to large onion, peeled and chopped
A couple of carrots, peeled
A couple of parsnips, peeled OR
About half a small butternut squash, scooped out and peeled
2-3 sticks of celery
mixed herbs
white pepper
paprika
4 veg stock cubes
2 pints boiling water
Half a head of cabbage
An entire thing of broccoli
A can of beans (haricot, borlotti, pinto, black eye, or kidney; not Heinz baked), drained and rinsed
Put the oil in the pan and introduce a low heat. Slice the carrots and parsnips, or cube the squash, and add with the onion to the oil. You can also put the celery in at this stage if you wish, or add it with the other greens later. Add mixed herbs, white pepper and paprika, and toss the stuff about in the pan. Dissolve the stock cubes in the boiling water and add to the pan when you think it right. Bring to the boil, stirring whenever you remember. Add cabbage, broccoli and beans, and simmer till the broccoli has gone through Really Green and started to fade. Serve a third of a pan for about 25g of carbs.
I hope it helps.
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Date: 2012-09-02 04:18 pm (UTC)no subject
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Date: 2012-09-02 06:38 pm (UTC)no subject
Date: 2012-09-02 04:18 pm (UTC)no subject
Date: 2012-09-02 05:38 pm (UTC)"More veg, more veg, good King Henry, more veg you'll bring to be!
"So slain hath he his aubergine, though it made his heart full sore ..."
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Date: 2012-09-03 01:02 pm (UTC)