No restrictions on sugar, except that is “assumed” that kidney patients should limit it. That’s more because kidney disease is a known issue with diabetes, I think.Blooie, I'm not much of a cook (I can do it but I don't enjoy it) but two things I cannot do without are my instapot and pure monkfruit sweetner. My husband is diabetic and I have gluten intolerance that has gotten worse with time. So no sugar or breads for us.
I know sugar is a no-no for renal disease. (At least, I think it is?)
Pure monk fruit sweetner (not the kind with stevia) is excellent and supposedly an antioxidant. I use Lakanto brand.
Thanks. That was a tough time - I wasn’t sure there was any light at the end of that dark tunnel.I have nothing to add, but I'm still or maybe I should say since I can't eat popcorn! It's amazing how many of us share dietary issues! It's a good thing there are so many options available or we'd all starve. Imagine if our choices were hay and water, or ... nothing! Blooie, I was sorry to hear about your sister.
Probably many opportunities, Bruce!You mean I've missed the opportunity to fill my freezer?
Good tip Bob!Blooie let's talk about salt for a bit... you can make salt free stock/broth to enhance the flavor of things. Most recipes over exaggerate the salt content. with the exception of baking salt is rarely a requirement. In most recipes I cook I don't add salt, unless its designed to extract juices. So, If I'm making a soup, I'll add less than a 1/4 tsp of salt to the onions, celery and carrots. As they are sauteing. I've found that you get a LOT more flavor adding salt after it is being cooked. Point is, you can make stock/broth to season your bland foods without any salt.
All in all, I prefer both species just stay the heck away. The 'chucks cause all sorts of damage with their tunnels and the coons go after the chickens.Yes you have. And throw in a raccoon too. Yum.
I don't put salt in my chicken stock. So many other flavors already in there with the pasture raised chicken carcass, veggies and herbs.Point is, you can make stock/broth to season your bland foods without any salt.
I made the Ajvar and took a photo. The chunky one on the right is the recipe above. The blended option is a Serbian version, and it's so much better. It would make a good substitute for tomato sauce!The link for the tomato substitute introduced me to Avjar. What an awesome thing that is to have in the cupboard! So I looked for a recipe for Avjar, thinking then I/you can control what goes into it. This recipe sounds so good! I'm making it and either canning it or freezing it. It would be a great substitute for canned tomatoes!!! I can't wait to try it.
ETA: It would be a perfect substitute for the canned tomatoes in the Chana Masala recipe. Might even be better!