My husband has just found out he is diabetic. Beets are on the low carb
list, but how do you cook them?
Some way simple, but tasty?
Thanks.
Gloria

Boil them until you can poke a fork through them. Let them cool a bit, then
the skins will slide right off. Cut them into bite size pieces and warm in
a bit of butter. If you have bought them with the tops on, you can make a
very attractive dish by cooking the greens and making a nest of them,
putting the cut up beets themselves in the center. You can also make
pickled beets, slice cooked beets, cut up some onions, mix half vinegar,
half water, a bit of salt, a dash of sweetener of choice. Pour over the
beets and refrigerate for a day or two.

Here's a nice low carb Borscht using beets:

BORSCHT

2 cups diced or shredded beets
4 cups shredded cabbage
2 pounds stewing beef or pot roast
2 large onions, chopped
3-1/2 cups canned tomatoes
1/2 cup lemon juice
6 garlic cloves, minced
1/4 cup chopped parsley
1 small bay leaf crumbled
1 t paprika
1 t salt
freshly ground black pepper

Cover beef with 2 quarts of water. Bring to boil, reduce heat, cover pan
and simmer for 1 hour. Add vegetables, lemon juice and seasonings and
simmer for 2 hours. Remove any bones, trim off meat and discard bone. Cut
meat into 1 inch pieces. Return meat to soup and simmer for 10 minutes.
Serve with sour cream.

Per cup: 157 cal., 9 g fat, 6 carbs less 1 fiber for 5 net, 13 protein.



In news G&G > stated
| My husband has just found out he is diabetic. Beets are on the low
| carb list, but how do you cook them?
| Some way simple, but tasty?
| Thanks.
| Gloria

Or you can learn to hot water bath them and make them into lots of pickles.
Get Balls blue book of canning.

When you cook them to eat without making them into pickles, you should leave
the skin and about 1 to 2 inches of stems on them. Otherwise the color will
all boil out.

Dwayne


"G&G" > wrote in message
news
> My husband has just found out he is diabetic. Beets are on the low carb
> list, but how do you cook them?
> Some way simple, but tasty?
> Thanks.
> Gloria
>

I'm Type II, and love including beets in my diet.

They're really good if you steam them until tender, cool them down,
shred them, and toss them with olive oil, red wine vinegar,
dehydrated onion, granulated garlic, and salt & pepper. Experiment
until you get the results you want. We either eat that as a side
dish or toss some into our individual salad plates. It never ends
up as leftovers.

June

"G&G" > wrote in message
news
> My husband has just found out he is diabetic. Beets are on the
low carb
> list, but how do you cook them?
> Some way simple, but tasty?
> Thanks.
> Gloria
>
>

Oh pshaw, on Wed 14 Jun 2006 02:18:55p, June Geraci meant to say...

> I'm Type II, and love including beets in my diet.
>
> They're really good if you steam them until tender, cool them down,
> shred them, and toss them with olive oil, red wine vinegar,
> dehydrated onion, granulated garlic, and salt & pepper. Experiment
> until you get the results you want. We either eat that as a side
> dish or toss some into our individual salad plates. It never ends
> up as leftovers.
>
> June

Also, as a Type II, I make pickled beets sweetened with Splenda.


--
Wayne Boatwright @¿@¬
_____________________

Don't you just love Splenda? My brother and his family were
visiting over the weekend, and I made a coconut custard pie. My
brother will NOT eat anything "low cal"...

He ate the pie and raved over it. Then I told him the cookie crust
was made with Voortman's sugar-free almonette cookies and Splenda.
The filling was made with Splenda. The whipped cream was sweetened
with Splenda. He was astonished.

The whipped cream topping was the recipe I put on the list last
week - substituting Splenda for sugar, though. It works quite well.

Any diabetics on the list - if you don't already know about it,
Splenda has a club that will email you recipes, and it's well worth
joining.

June


"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Wed 14 Jun 2006 02:18:55p, June Geraci meant to
say...
>
> > I'm Type II, and love including beets in my diet.
> >
> > They're really good if you steam them until tender, cool them
down,
> > shred them, and toss them with olive oil, red wine vinegar,
> > dehydrated onion, granulated garlic, and salt & pepper.
Experiment
> > until you get the results you want. We either eat that as a
side
> > dish or toss some into our individual salad plates. It never
ends
> > up as leftovers.
> >
> > June
>
> Also, as a Type II, I make pickled beets sweetened with Splenda.
>
>
> --
> Wayne Boatwright @¿@¬
> _____________________

On Wed, 14 Jun 2006 09:37:39 -0400, "G&G" > wrote:

>My husband has just found out he is diabetic. Beets are on the low carb
>list, but how do you cook them?
>Some way simple, but tasty?

We roast them. Quartered (peeled or unpeeled, doesn't matter much),
tossed with a little salt and pepper and a drizzle of olive oil, and
put on a baking sheet in a 400F oven for 30-60 minutes depending on
how large they are. I usually add onions, as well, but not always. Way
yummy. My partner was amazed that he liked beets roasted.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

I have been using Splenda for about 8 years, ever since I found out I was
diabetic. One mistake that a lot of us still make is to worry about how
much sugar is in something we want to eat. Things that say "no sugar added"
are misleading, if the carbs are still high.

A doctor told me not to worry about the sugar content, but the amount of
carbs. As long as I count them and can stay 150 or less a day, I don't have
to take my medication. If you eat more than that, you can also count the
grams of fiber you eat everyday, and subtract that amount from your total
carbs. That will give you your "net" carbs. That should stay 150 or less a
day.

Dwayne

"June Geraci" > wrote in message
. com...
> Don't you just love Splenda? My brother and his family were
> visiting over the weekend, and I made a coconut custard pie. My
> brother will NOT eat anything "low cal"...
>
> He ate the pie and raved over it. Then I told him the cookie crust
> was made with Voortman's sugar-free almonette cookies and Splenda.
> The filling was made with Splenda. The whipped cream was sweetened
> with Splenda. He was astonished.
>
> The whipped cream topping was the recipe I put on the list last
> week - substituting Splenda for sugar, though. It works quite well.
>
> Any diabetics on the list - if you don't already know about it,
> Splenda has a club that will email you recipes, and it's well worth
> joining.
>
> June
>
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Wed 14 Jun 2006 02:18:55p, June Geraci meant to
> say...
>>
>> > I'm Type II, and love including beets in my diet.
>> >
>> > They're really good if you steam them until tender, cool them
> down,
>> > shred them, and toss them with olive oil, red wine vinegar,
>> > dehydrated onion, granulated garlic, and salt & pepper.
> Experiment
>> > until you get the results you want. We either eat that as a
> side
>> > dish or toss some into our individual salad plates. It never
> ends
>> > up as leftovers.
>> >
>> > June
>>
>> Also, as a Type II, I make pickled beets sweetened with Splenda.
>>
>>
>> --
>> Wayne Boatwright @¿@¬
>> _____________________
>
>

Agreed. I'm an insulin-dependent type 2, and took carbohydrate
counting classes as part of the training for wearing my insulin
pump. Therefore, I can walk into a restaurant (or sit at my kitchen
table) and look at a meal and estimate how many carbohydrates are in
the meal. Sometimes at a restaurant that means asking for a
container and packing up more than half of the meal (I'm a small
woman) to take home. Then after testing, my pump knows what my
blood glucose is (it gets a signal from the meter!), and I can TELL
it how many carbs I'm about to consume, and it will automatically
calculate how much insulin to dispense. Ah, modern technology! It
can allow me a decadent dessert now and then, or a little extra
pasta! Of course, that won't take away the calories, so common
sense is still needed.

Reading labels becomes a way of life - from carb count to fat count
to what kind of fats...but I think that's something every consumer
should do, not just those with health problems.

I think it's fantastic that you can control by diet alone. Wish I
could, but I just don't produce any insulin of my own. Keep it up!

June


"Dwayne" > wrote in message
...
> I have been using Splenda for about 8 years, ever since I found
out I was
> diabetic. One mistake that a lot of us still make is to worry
about how
> much sugar is in something we want to eat. Things that say "no
sugar added"
> are misleading, if the carbs are still high.
>
> A doctor told me not to worry about the sugar content, but the
amount of
> carbs. As long as I count them and can stay 150 or less a day, I
don't have
> to take my medication. If you eat more than that, you can also
count the
> grams of fiber you eat everyday, and subtract that amount from
your total
> carbs. That will give you your "net" carbs. That should stay 150
or less a
> day.
>
> Dwayne
>
> "June Geraci" > wrote in message
> . com...
> > Don't you just love Splenda? My brother and his family were
> > visiting over the weekend, and I made a coconut custard pie. My
> > brother will NOT eat anything "low cal"...
> >
> > He ate the pie and raved over it. Then I told him the cookie
crust
> > was made with Voortman's sugar-free almonette cookies and
Splenda.
> > The filling was made with Splenda. The whipped cream was
sweetened
> > with Splenda. He was astonished.
> >
> > The whipped cream topping was the recipe I put on the list last
> > week - substituting Splenda for sugar, though. It works quite
well.
> >
> > Any diabetics on the list - if you don't already know about it,
> > Splenda has a club that will email you recipes, and it's well
worth
> > joining.
> >
> > June
> >
> >
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in
message
> > 28.19...
> >> Oh pshaw, on Wed 14 Jun 2006 02:18:55p, June Geraci meant to
> > say...
> >>
> >> > I'm Type II, and love including beets in my diet.
> >> >
> >> > They're really good if you steam them until tender, cool them
> > down,
> >> > shred them, and toss them with olive oil, red wine vinegar,
> >> > dehydrated onion, granulated garlic, and salt & pepper.
> > Experiment
> >> > until you get the results you want. We either eat that as a
> > side
> >> > dish or toss some into our individual salad plates. It never
> > ends
> >> > up as leftovers.
> >> >
> >> > June
> >>
> >> Also, as a Type II, I make pickled beets sweetened with
Splenda.
> >>
> >>
> >> --
> >> Wayne Boatwright @¿@¬
> >> _____________________
> >
> >
>
>

Oh pshaw, on Mon 19 Jun 2006 04:04:06a, June Geraci meant to say...

> Agreed. I'm an insulin-dependent type 2, and took carbohydrate
> counting classes as part of the training for wearing my insulin
> pump. Therefore, I can walk into a restaurant (or sit at my kitchen
> table) and look at a meal and estimate how many carbohydrates are in
> the meal. Sometimes at a restaurant that means asking for a
> container and packing up more than half of the meal (I'm a small
> woman) to take home. Then after testing, my pump knows what my
> blood glucose is (it gets a signal from the meter!), and I can TELL
> it how many carbs I'm about to consume, and it will automatically
> calculate how much insulin to dispense. Ah, modern technology! It
> can allow me a decadent dessert now and then, or a little extra
> pasta! Of course, that won't take away the calories, so common
> sense is still needed.
>
> Reading labels becomes a way of life - from carb count to fat count
> to what kind of fats...but I think that's something every consumer
> should do, not just those with health problems.
>
> I think it's fantastic that you can control by diet alone. Wish I
> could, but I just don't produce any insulin of my own. Keep it up!

From what I've read about the technology of the insulin pump, it's really a
breakthrough and a phenomenol device.

I'm curious, however... If you produce no insulin of your own, why doesn't
that make you a type I diabetic? Most type IIs produce some insulin, but
often not enough and/or are insulin dependent.

Pardon my curiosity...

--
Wayne Boatwright @¿@¬
_____________________