On 03/17/2013 07:36 PM, bigwheel wrote:
>> Okay, I realize you said you had no vegi's, so recommending
>> swiss chard stems is beside the point, but they work like
>> celery without all the carbs. (Okay, you can use a celery
>> stem as a seasoning, but then the rest of the batch goes bad
>> waiting for the next seasoning incident. Chards don't
>> last a week.)
>>
>> I keep some frozen vegis around just in case I can not find any
>> fresh ones. Use about six frozen baby carrots in my chicken broth.
>> Someday, maybe I will look up broccoli cheese soup.
>>
>> -T
>
> Thanks for the heads up on Chard. I heard of it but never seen any up
> close. Course I was full grown before ever trying broccoli and
> calliflower so guess there aint much mystery to that one. Now this is
> the first I heard that celery is loaded up with carbs. Richard Simmons
> always say it burn off more calories to chew it than you get from it.
> This science changes fast..lol Or he wasn't worried about carbs maybe.
Hi Big,
Celery may taste a little better than chard so soup, but it is
pretty close.
Celery Raw:
http://nutritiondata.self.com/facts/...roducts/2396/2
One cup chopped: 3 grams carbs.
Okay for seasoning, but you wouldn't want to munch on them.
-T