Here’s a classic question for diabetics – Do you like what you are suppose to eat? Most people don’t, especially when they are freshly diagnosed with diabetes. Would you like to make it so you do?

Interested in cooking?

How about cooking and eating executive chef recipes?

In addition, how about foods that are 100% gluten-free, sugar-free, low-glycemic, organic, and allergy-friendly?

Not only that, these delicious recipes are perfect to help control diabetes.

To good to be true?

Not now with the Fun with Gluten-Free / Low Glycemic Cookbook.

Who would benefit directly from using the recipes in this book? How about vegans, diabetics and suffers of celiac disease (gluten intolerance)?

More and more people are being sensitized to environmental pollutants, resulting in allergic reactions to fabrics, vapors, and foods that our grandparents didn’t have problems with. This recipe book provides a way to minimize these assaults on your body. Each recipe is provided with tested alternates to dairy and known allergens (such as tree nuts). It filled with trade secrets as well, such as a way to use stevia that eliminates the aftertaste so many people hate.

In addition, the ingredients are all alkaline in nature, due to the extensive use of fruits and veggies along with legumes and certain nuts and seeds, especially sprouted nuts and seeds. Directions on creating your own sprouted nuts are included as well. Promoting alkinity in your body allows metabolism to occur easier and promotes the removal of stored toxins from you body. This helps you lose body fat!

Vegans will love the foods that are described in this book. The basic recipes are very healthy to begin with and are easily converted to completely vegan with the alternates that are included.

For diabetics, the foods made are based on lots of vegetables and fruits, fiber and protein. Combined with steady exercise taken several times a week, many people have been able to completely eliminate any need for additional insulin.

The beauty of these recipes is that they have all been developed for use in a successful restaurant. This restaurant DID NOT advertise that they catered to people with dietary issues. People came in off the street and thoroughly enjoyed foods that are completely good for them with out knowing it.

Especially the deserts – – Like this one taken from Fun With GF/LG Food! :

Golden Chalice Carrot Cake (Gluten-Free)

I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. Preheat oven to 350 degrees. Grease and flour 9×9×2” pan.

Mix together:
1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it stays moist.
½ cup organic quinoa or amaranth Flour or combination of these
2 tsp. aluminum-free Baking Soda (health store)
2 tsp. organic Cinnamon
Organic spices – ¼ tsp. each organic Allspice and Cloves
1 tsp. Celtic or Himalayan sea salt
Blend in:
1 cup coconut oil or ghee, or 1/2 and 1/2 of each),
½ tsp. Sweet Leaf Stevia or raw, powdered Stevia Leaf
1 cup raisin sauce*
1 tsp. organic Vanilla extract or flavor (Celiacs may not tolerate extract)
Add:
3 cups grated carrots (try to get sweet carrots if not adding sweetener)
4 eggs, one at a time, beating well after each time.
Optional – Blend in:
½ cup chopped walnuts
Bake 30-40 minutes. or till done. Cool and cover after five to ten minutes to maintain moisture. Can frost with cream cheese frosting (below) or Cashew Cream for Vegans and non-dairy requirements.
Serve warm if not frosted, or at room temperature with cream cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.
Success Secret: When you use both fruit and stevia in recipes, such as raisin sauce and stevia combined for sweetening, it tastes more like sugar. I’ve never had anyone notice the stevia flavor by doing that.

* Raisin sauce: You can keep this in fridge for weeks. Place 1 cup raisins in jar with 1 and 1/2 cups water (or less, for more concentrated sweet). Soak raisins overnight or longer in refrigerator. Blend in blender to make paste.

By having this book delivered to you electronically, you can have it immediately. In addition advantages over printed book include:

You can reprint any recipes you spill on or mess up!
You can edit to your liking after you make it into a word file, adding your own ingredients, changing amounts to suit you, etc.
You can print just what you want to cook at that time, having just one piece of paper in the counter instead of struggling to keep a book open. But if you want to have a book, just print it on hole-punch paper and put into a binder.
You can do a search for any recipe you want with any key words, just like anything else on your computer with “find” button.
Remember, these recipes have all been used for years by a thriving restaurant. If they are intended to be used commercially, the fee is $500 apiece. However, the cost for the book for home use is much, much less – under $30. Find out more by clicking here: Fun With GF/LG Food!

P.S. This book is perfect companion to the guide Reverse Diabetes NOW!

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