The Low Blood Sugar: Sugarless Cooking for Everyone by Patricia T. Krimmel, Edward A. Krimmel

From the Publisher

Over 200 mouth-watering recipes from the personal collection and kitchen of Patricia and Edward Krimmel, authors of The Low Blood Sugar Handbook. Not only are these recipes nutritious but appetizing and tantalizing as well. Just what a body chemistry needs to be stable and healthy.

This is a sugarless cookbook using only fruits and fruit juices for sweeteners, and whole grain flours rather than white flour.

Designed in a easy to read and use format with recipes for...

• Beverages
• Desserts
• Sauces
• Soups
• Breads
• Entrees
• Snacks
• Vegetables

A valuable book for hypoglycemics, diabetics, weight watchers and all others interested in healthy and tasty foods.

Providence Bookstore Newsletter

This sugarless cookbook for everyone provides over 200 natural food recipes that can be used to make the hypoglycemic's life more enjoyable. Recipes include entrees, vegetables and salads, dressings, sauces, dips, soups, desserts, snacks, breads and beverages. There is also a list of foods categorized by carbohydrate content. The guiding principle in these recipes is the avoidance of sugar and other highly refined foods such as white flour, the use of which cases the hypoglycemic's blood sugar to fluctuate too rapidly. The book is attractively designed, resourceful use is made of public-domain illustrations to enhance the pages, and everything is written in a playful, upbeat style. | Providence Bookstore Newsletter, September, 1989 |

Product Details

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Ingredients:

oat flour 2 1/4 cups concentrated orange juice 2 Tbs.

baking powder 2 tsp. concentrated orange juice 2 Tbs.

baking soda 1/4 tsp. vegetable oil 1/4 cup

Salt 1/2 tsp. apricots 1/3 cup (optional)

egg 1

Preparation:

Combine:

2 1/4 cups oat flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

Combine and add to above:

1 well beaten egg

2 Tbs. unsweetened concentrated orange juice

3/4 cup sour or buttermilk

1/4 cup vegetable oil

1/3 cup chopped apricots (optional)

Stir quickly till dry ingredients are moistened

Pour batter into greased muffin tin or 8 in. square baking dish. Bake at 400ˇ for 25 minutes, a little longer if using baking dish

HOT ZUCCHINI

serves 4-6

Ingredients:

vegetable oil 2 Tbs. dried basil 1/2 tsp.

zucchini I lb.(4 cups) pepper 1/2 tsp.

Carrot 1 cup tomato sauce 1/3 cup

large onion I Chili powder 1/4 tsp.

celery 3/4 cup vinegar 1 tsp.

medium green pepper 1/2 hot sauce 1 tsp

salt 1/2 tsp. prepared mustard 1 Tbs.

garlic powder 1/4 tsp. tomatoes 2

Preparation:

Heat in large skillet:

2 Tbs. vegetable oil

Add and mix together well:

I lb. (4 cups) unpeeled thinly sliced zucchini

I cup shredded carrot

1 large onion, chopped

3/4 cup chopped celery

1/2 medium green pepper, cut in thin strips

1/2 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. dried basil, crushed

1/8 tsp. pepper

Cook covered, over med-high heat for 5 mins., stir occasionally

Combine and stir into vegetables:

1/3 cup tomato sauce

1/4 tsp. chili powder

1 tsp. vinegar

1 tsp. hot sauce

1 Tbs. prepared mustard

Add:

2 tomatoes, cut in wedges

Cook uncovered