What do you make 4 gifting diabetics or "healthy" food eaters on ur list? Can we start a thread?

A lot of the nut-things we've talked about it aren't terribly high

sugar and at least have some protein and fat to temper the carbs partially.

 
I was also going to mention nuts - Spiced nuts are great. Also, hot chocolate mix (can use

sugar substitute for diabetics), homemade pita chips or flatbreads and hummus or lowfat sour cream dip, baked tortilla chips and salsa, spiced popcorn, homemade mustard and pretzels, fresh fruit basket...

 
Great ideas. Speaking from experience, I'd limit the sugar subs--esp. anything ending in -itol.

Or give with instructions for solo consumption.

 
The only sugar substitute I've ever used is Whey Low - the rest of them scare me.

www.wheylow.com

 
From the old swap: Sacred Oil Bread dip

It doesn't look like much, but this stuff is positively addictive. Mixed with the olive oil, it's great over popped corn, veggies, etc.

Note: forwarded message attached.
Carraba's Italian Dip Mix (my boys call it
Sacred Oil)

Mix: 1 T. crushed red pepper
1 T. black pepper
1 T. dried oregano
1 T. dried rosemary (I used this in one
recipe, & not in another - both are good)
1 T. dried parsley
1 T. garlic powder
1 T. garlic - minced
1 tsp. salt
Grind together & put 1 T. of mixture on a
plate. Pour extra virgin olive oil over &
mix. (I used regular olive oil) Dip crusty
bread into the mixture. Its to die for.

 
Oh definitely. My husband the diabetic, loved an assortment of salsas. A source of natural

sweetness with lots of flavour. I used to can all kinds of different ones.

 
I've done pico de gallo sauces, blackened tomato salsas, tomato lime, and so on. If you're

interested, I'll try to find the book. I do think I have it. Most of them were grilled to some extent, as I recall. And they were all quite unusual; that's what would make them ideal as gifts. But really, you could just do whatever sauces you like.

 
Recs? - I'd love to make some salsa to can - trying to come up with non sugary gifts.

Actually so many folks say they don't want sweets I'm really wracking my brain trying to come up with ideas. Of course I'm behind and need to mail this stuff out...

 
Spiced Pecans

Spiced Pecans
1 pound pecans
1/2 cup sugar (I cut to 1/4 cup)
2 1/2 Tablespoons corn oil
SEASONING MIX:
1/4 teaspoon black pepper
1/4 teaspoon cayennepepper
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon chili powder

Preheat oven to 325°.
Blanch nuts for 1 minute and drain. Toss with
sugar and oil and let stand for 10 minutes.
Bake nuts in one layer for 30-35 minutes,
turning every five minutes. When brown and
crispy, toss with seasonings. Cool in one
layer and store in airtight container.

 
Cinnamon anything (well, within reason) and

for whatever sweets you would normally make, replace half the sugar with Splenda.

DaVinci syrups are also good. Maple Groves sugar-free "maple" syrup is also excellent.

 
So far, this is the only one I can find. REC: Roasted Tomato & Mint Salsa

Roasted Tomato and Mint Salsa

8 Roma tomatoes, about 1 lb., blackened
1 small serrano chile, blackened, finely minced, with seeds
1 orange, peeled, seeded and cut into sections
3 T. loosely packed chopped mint leaves
1 T. extra virgin olive oil
2 T. fresh orange juice
1 heaping T. minced orange zest
1 t. sugar
1/2 t. salt

Cut the tomatoes in half and squeeze out and discard the seeds and juice. Chop the pulp and thoroughly combine with the remaining ingredients in a mixing bowl.

This is from Mark Miller's (Coyote Cafe) Salsa Book.

 
You must log in or register to reply here.
Back
Top