Not all low-carb, low-sugar meals have to be tasteless. Check out this collection of recipes to find a dish perfect for every course.
Indulge in these diabetic-friendly dishes!
Barley and vegetable broth
Ingredients
200 ml Barley (soaked overnight)5 ml Olive oil
15 gm Carrots (chopped)
15 gm Onions (chopped)
5 gm Fresh herbs of your choice
200 gm Vegetable stock
1 Garlic (chopped)
Salt and pepper to taste
200 ml Barley (soaked overnight)5 ml Olive oil
15 gm Carrots (chopped)
15 gm Onions (chopped)
5 gm Fresh herbs of your choice
200 gm Vegetable stock
1 Garlic (chopped)
Salt and pepper to taste
Method
- Boil the soaked barley grains in hot water till they soften and keep aside.
- Boil all the vegetables and cook them until they are soft.
- Combine the boiled barley with the vegetable stock and bring the it to a boil.
- Let it simmer it for a few more minutes and season with salt and pepper.
- Garnish with chopped herbs and serve hot.
- Boil the soaked barley grains in hot water till they soften and keep aside.
- Boil all the vegetables and cook them until they are soft.
- Combine the boiled barley with the vegetable stock and bring the it to a boil.
- Let it simmer it for a few more minutes and season with salt and pepper.
- Garnish with chopped herbs and serve hot.
Cous cous salad
Ingredients100 gm Couscous
50 gm Onion (finely chopped)
25 gm Yellow bell pepper (finely chopped)
25 gm Red bell pepper (finely chopped)
50 gm Tomato (deseeded and finely chopped)20 gm Parsley (finely chopped)
25 ml Lemon juice
30 ml Olive oil
Salt and pepper to taste
Method
- Soak couscous in hot water and cover it with cling wrap.
- Keep it soaked until it softens. This should take about 10 minutes. Strain and let it cool.
- In a bowl, add all the chopped vegetables and tip in the cooked couscous once it cools.
- Season it with salt and pepper, followed by lemon juice and olive oil.
- Toss it gently with a spoon and serve cold.
- Soak couscous in hot water and cover it with cling wrap.
- Keep it soaked until it softens. This should take about 10 minutes. Strain and let it cool.
- In a bowl, add all the chopped vegetables and tip in the cooked couscous once it cools.
- Season it with salt and pepper, followed by lemon juice and olive oil.
- Toss it gently with a spoon and serve cold.
Vegetable and chicken stew with polenta
Ingredients600 gm Polenta
600 ml Milk
100 ml Olive oil
20 gm Onions (chopped)
20 gm Carrots (chopped)
20 gm Garlic (chopped)1 kg Chicken (chopped)
1 tsp Peppercorns
5 gm Sage leaves
1 tbsp Rosemary
2 Bay leaves
1 kg Tomatoes (chopped)
1 tsp Nutmeg powder
Salt and pepper to taste
Method
- Heat a litre of water and add the polenta to it.
- Cook this for five to six minutes, stirring continuously.
- The polenta might bubble excessively, so be careful. Once it is cooked, let it cool in an open vessel.
- In another pan, saute the garlic and add the vegetables and meat.
- Cook this mixture until the chicken is done.
- Add sage leaves, rosemary, bay leaves, peppercorns, tomatoes and nutmeg powder to this mix.
- Let the mixture simmer for six to seven minutes. You can add some vegetable stock to avoid browning.
- Continue to cook mixture for about40 minutes.
- Season with salt and pepper and serve it with polenta.
- Heat a litre of water and add the polenta to it.
- Cook this for five to six minutes, stirring continuously.
- The polenta might bubble excessively, so be careful. Once it is cooked, let it cool in an open vessel.
- In another pan, saute the garlic and add the vegetables and meat.
- Cook this mixture until the chicken is done.
- Add sage leaves, rosemary, bay leaves, peppercorns, tomatoes and nutmeg powder to this mix.
- Let the mixture simmer for six to seven minutes. You can add some vegetable stock to avoid browning.
- Continue to cook mixture for about40 minutes.
- Season with salt and pepper and serve it with polenta.
-Team Diabeteswatch