I am really excited to finally see my new book on the shelves. Eating to Beat Type 2 Diabetes was written from the heart. I am lucky enough to have had contributions from two amazing doctors - Dr David Unwin, who needs no introduction in the low carb world for his awesome work in helping to bring about change in the way we treat T2 diabetes. Dr Ian Lake, another inspiring GP, who also has Type 1 Diabetes has written an entire chapter on his views on Type 1 with low carb.
Taken from The Sugar Free Family Cookbook by Sarah Flower I love these and so worth the time it takes to make them. Be careful when choosing your sausage meat and some can contain sugars and grains. Speak to your butcher to the best quality as it will make a huge difference. Serves 4 Nutritional values 711 kcals 55g fat, 2.7g net carbohydrates of which 1.7g of sugar and 0.65g of fibre) 52g protein. 5 eggs 400g good quality sausage meat 1 tsp thyme 1 tsp parsley 1 tsp sage 2
I love this dessert. I do add a lot of lemons in this as I love the intense citrus flavour as it contrasts so well with the creamy meringue and the crumbly nutty pastry base. Serves 8 Nutritional information Per Serving 523 Kcals 49g fat 2.8g net carbohydrates (of which sugars 1.9g and fibre 4.7g) 15.8g Protein Pastry Base 150g Ground Hazelnuts 150g Ground Almonds 100g Butter 1 egg, beaten Lemon Filling 100g butter 100g erythritol or xylitol (or Stevia to taste) 4 eggs 3 egg
Sugar free can vary depending on who you speak to. For some, it can be an avoidance of refined sugar, instead opting for dried fruit, syrups, maple syrup and honey. For others, such as myself, it is all encompassing low carb, grain free and low fructose. So what works? Obviously I am biased having seen the amazing health changes of people following a low carb, high in natural fats way of eating. I came to this way of eating after my own health deteriorated so I really do
Who said we have to go without when sugar free and low carb? These little beauties are as sweet and yummy as the carb-loaded original, yet a fraction of the carbs and obviously zero sugar. My mum used to make this for us when we were children. A shortbread base with a thick layer of caramel, topped with chocolate. I wasn’t sure how this would turn out, but it is surprisingly good and avoids the cloying sickliness of the original version. These do take a while to prepare bu
It is really nice to have a sweet, especially when you are starting out on sugar free. I would always opt for xylitol – stevia is good but it can be a bit hit and miss to get the right sweetness for your palate – too much and it can leave a chemical aftertaste. Always use Greek yoghurt as it keeps its shape during cooking. NB: For a nice variation, add a few drops of mint or orange essence to the mixture to create a whole new flavour. Serves 8-10 Nutritional information Per