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Your GO TO Veg list .....

I bought a pack of exotic mushrooms and wasn't quite sure what to do with them but made a creamy pasta sauce with the mushrooms, spring onion, lemon zest, lemon juice, a dollop of Boursin, a bit of cream to loosen it and black pepper and had with edamame bean noodles and salad. It was very good and very quick and simple to make, all done in 15mins.
 
Dishevelled said:
I eat pickles of all kinds and am a big fan of eggs BUT I have never had any desire to even try a pickled one. I expect I'd like it but I just can't bring myself to try. I blame seeing them in slightly dodgy looking jars in the chippie.
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You've not lived until you've had a pickled egg from chippy.
 
silver minion said:
My go to veg which is always in the cupboard is onions and carrots. I like pretty much all veg but also like plenty of variety. Love all leafy greens and cabbages. We grow a lot of our own veg so eat fairly seasonal, but I also buy frozen peas and stir fry mixes. Really looking forward to our first asparagus harvest this year and spring in general. The remaining leeks and kale are currently frozen solid at the moment. Greenhouse minimum temperature later night was minus 8.
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For 6 to 8 weeks in the summer I eat asparagus. Years ago my late father had an asparagus bed that and new potatoes freshly harvested were a treat. I'm not sure now about asparagus as it is a diuretic. I'm now on an SGLT2 which is a diuretic too so don't know if i could eat it.
 
saffron15 said:
For 6 to 8 weeks in the summer I eat asparagus. Years ago my late father had an asparagus bed that and new potatoes freshly harvested were a treat. I'm not sure now about asparagus as it is a diuretic. I'm now on an SGLT2 which is a diuretic too so don't know if i could eat it.
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We find that parsley, celery, celeriac are diuretic as well.
 
Taffyboyslim said:
Carrots and peas are OK for us diabetics yes ?
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I think they may be in the "amber list", being some of the higher carb veggies, so perhaps choose a portion of one or the other with any particular meal or a smaller portion of both.
 
rebrascora said:
I think they may be in the "amber list", being some of the higher carb veggies, so perhaps choose a portion of one or the other with any particular meal or a smaller portion of both.
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I also use a lot of carrots and celery as the veg element of home made stocks
 
Taffyboyslim said:
Carrots and peas are OK for us diabetics yes ?
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There are no bad foods for people with diabetes.
However, there are foods with higher carbs that contain more carbs.
A good rule of thumb is that “under the ground veg” like carrots and potatoes have higher carbs.
Peas are legumes like beans and are also higher in carbs.

Whether you can eat these foods depends upon how much you eat, how you cook them and how your body reacts.
For example, someone who eats a large plate of steamed carrots is likely to experience a higher BG rise than someone who eats a “proper” small crispy roasted potato because the portion is smaller and the fat slows down carb digestion giving your pancreas more time to release insulin.

Sorry to spell this out but I am not keen on the blanket “ this is good” and “ that is bad” or even the “green, amber, red” because it always depends.
 
Taffyboyslim said:
Carrots and peas are OK for us diabetics yes ?
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I love peas and carrots, and never find I eat a portion big enough to have to separately adjust my insulin dose to accommodate them. I suspect as @helli says it would depend largely on portion size and how they behave for you as an individual.

I love sprouts @Deb_l , but I find they are a bit of a faff to prepare. I get excited when they arrive in the veg box, but the prepping (aside from at Christmas with a nice glass of sherry) always makes my heart sink a bit.
 
everydayupsanddowns said:
I love peas and carrots, and never find I eat a portion big enough to have to separately adjust my insulin dose to accommodate them.
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Have been making butternut squash, roast veg & lentil soup for lunch during this frigid weather. Was thinking of the carb content of 2 large bowls no bread/rice or anything added.
Is it possible or likely to spike BG with too much of this soup?
Thanks!
 
indio02 said:
Have been making butternut squash, roast veg & lentil soup for lunch during this frigid weather. Was thinking of the carb content of 2 large bowls no bread/rice or anything added.
Is it possible or likely to spike BG with too much of this soup?
Thanks!
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You won't know if it does for you unless you test.
You can work out how many carbs there are from your ingredients for the portion you are having and see how it compares to the carbs you would normally have for a meal
 
indio02 said:
Have been making butternut squash, roast veg & lentil soup for lunch during this frigid weather. Was thinking of the carb content of 2 large bowls no bread/rice or anything added.
Is it possible or likely to spike BG with too much of this soup?
Thanks!
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Ah… soup!

That’s the exception to many of my ‘rules’.

Soup often seems to reveal carbs in things I wouldn’t usually count.

As with all things diabetes, use your instinct and experience to start with, but use a meter to check whether what you expect to happen is what’s actually happening (more often than not).
 
I get a quick spike with vegetable soup, I guess because the veg is already cooked soft and blended, so what carbs there are, hit the blood stream quickly. It soon goes back down though.
I generally use onion, leek, celery, garlic, small amount of carrots, bouillon powder and lots of hot pepper flakes.
 
everydayupsanddowns said:
I love peas and carrots, and never find I eat a portion big enough to have to separately adjust my insulin dose to accommodate them. I suspect as @helli says it would depend largely on portion size and how they behave for you as an individual.

I love sprouts @Deb_l , but I find they are a bit of a faff to prepare. I get excited when they arrive in the veg box, but the prepping (aside from at Christmas with a nice glass of sherry) always makes my heart sink a bit.
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I often use a mixture of mangetout and peas to lower the carbs as mangetout are a quarter the carbs of peas.
 
Leadinglights said:
I often use a mixture of mangetout and peas to lower the carbs as mangetout are a quarter the carbs of peas.
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Odd isn’t it how some different versions of the same things can have such different carb content. Like new potatoes vs old floury potatoes 🙂
 
nonethewiser said:
You've not lived until you've had a pickled egg from chippy.
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I'd never seen a pickled egg until I moved to London from Yorkshire in the 70s and I was amazed that such things could exist and that people would pay money to eat them. I've been here for over 50 years now and I'm pleased to say that I never have. We didn't have wallies either, thank god.
 
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