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Your GO TO Veg list .....

Merluza said:
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.
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You’ve not heard of “dinosaur egg” then? Boiled egg cracked shell, stained with tea. Then peeled to give a crazed effect on the white? Then pickled.
 
Leadinglights said:
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
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Thanks..... I really REALLY MUST re-wire my brain to underage that even if the item is T2 friendly ie vegetables that goodness only counts when you factor in portion size.
 
everydayupsanddowns said:
Ah… soup!

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

Soup often seems to reveal carbs in things I wouldn’t usually count.
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One of the things I'm going to start doing is leaving soup more chunky and not cooking it as much. Have in the past cooked the veg until quite soft then blasted to a fine puree in the Vitamix. Makes it much easier and quicker to eat larger portions.
 
Brussels Sprouts. Can never get enough of them. No faff if you buy the smaller packets of Tesco ready pealed. Perfect. 🙂

Today is Bread&Butter day. It's a foodbank type thing I think, but you pay towards it. You see them all queueing, they come in their massive four by fours :D Typical Manc. You can get up to 8 carrier bags for £17. We will be inundated with veg later. Some weeks you get too much of the same thing, you can only eat so many parsnips without being tempted to roast them nom. Never any Sprouts! :(
 
@indio02 I usually count a bowl of soup as about 20g carbs (for the purposes of injecting insulin) and maybe a bit more if it contains potato or lentils, so 2 full bowls could be as much as 40g of quite easily digestible carbs which could therefore potentially spike your levels quite quickly. Testing is the only way to know how your body will respond, but yes making chunkier soup can help a bit as to the speed of release of it's glucose.
 
I do buy full priced, but I also look for reduced priced fruit & veg. This can be -

The £1-50p fruit & veg box from LIDL
I have a local traditional green grocer and they often have short dated stock at a lower price
There is a community shop - £5 for 12 items Besides fruit & veg they have cans, packets & non food items

Some of these are getting near the end of their shelf life, but a bit of trimming and soaking in cold water overnight usually sorts that
The choice can be a bit random, but adequate
I do find, though, that I eat a lot of veg stews - must be more imaginative
I've tried cooking dried beans & lentils a few times, without much success, so now I just buy canned - yes they're more expensive but still cheap enough
You can now get various combinations of lentils in shelf stable plastic pouches - Merchant Gourmet is perhaps the main brand, but there are others. these are a bit more expensive, but still reasonable enough for a change, especially if you look out for offers

I live on my own and sometimes things tend to go off before I can eat them, so I also have frozen veg such as green beans, mushrooms, cauliflower & broccoli

Also I make a big salad with all the usual veg and canned sardines
If salad veg are getting a bit tired you can put them in a veg stew - yes to onions & peppers but also lettuce & cucumber - just dice it fine and it all blends in
 
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zuludog said:
I do buy full priced, but I also look for reduced priced fruit & veg. This can be -

The £1-50p fruit & veg box from LIDL
I have a local traditional green grocer and they often have short dated stock at a lower price
There is a community shop - £5 for 12 items Besides fruit & veg they have cans, packets & non food items

Some of these are getting near the end of their shelf life, but a bit of trimming and soaking in cold water overnight usually sorts that
The choice can be a bit random, but adequate
I do find, though, that I eat a lot of veg stews - must be more imaginative
I've tried cooking dried beans & lentils a few times, without much success, so now I just buy canned - yes they're more expensive but still cheap enough
You can now get various combinations of lentils in shelf stable plastic pouches - Merchant Gourmet is perhaps the main brand, but there are others. these are a bit more expensive, but still reasonable enough for a change, especially if you look out for offers

I live on my own and sometimes things tend to go off before I can eat them, so I also have frozen veg such as green beans, mushrooms, cauliflower & broccoli

Also I make a big salad with all the usual veg and canned sardines
If salad veg are getting a bit tired you can put them in a veg stew - yes to onions & peppers but also lettuce & cucumber - just dice it fine and it all blends in
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A curry is also good for using up leftover veg. It doesn't have to be hot. You can reduce or leave out the chilli and just use aromatic mixes. Small red lentils can go in without soaking. Just give them a good rinse and add at the beginning. The freezer is a godsend if you live on your own or there is only two of you.
 
My BASE vegetables to go either in my soups , stews or with pan fried chicken or fish etc are ....

Onions , mushrooms , carrots , peas

My regular frozen veg .....yes I know fresh is best but I simply prefer the ease of frozen .....is either mixed veg ....carrots, peas and green beans ........

Or .....frozen green beans or cauliflower

That's about it really

Now I didn't know that carrots and peas were not exactly diabetes friendly but compared to my former intake of potatoes , rice and loads of bread , takeaways , crisps , pies and chocolate ....I think I am on the right track?

I had potatoes and parsnips on the naughty step .....but not carrots and peas etc ?

I can't deal with spinach , unless it's in a sloppy soup .....so I need to increase my intake of green beans , cauliflower etc ?
 
Taffyboyslim said:
Is there a list of veg that's green, amber and red ?
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I believe there are lists of foods which are green, amber and red on the Freshwell site. Hopefully someone can post a link to it or correct me if I am wrong.
 
Taffyboyslim said:
yes I know fresh is best
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I am not convinced they are. i am sure I have read articles explaining that veg are frozen very quickly after being picked so are "fresher" than fresh vegetables that have been picked, transported, stored, bought, stored for longer, .. before you get around to eating them.
Annoyingly, I think there is an old fashioned snobbery around fresh/frozen/tinned veg based on the mushy frozen and tinned stuff from the past but there is a place for them all, today.
Softer veg with more water in them do not freeze as well so I prefer my tomatoes fresh (or tinned if I am cooking with them), mushrooms must be fresh (I know you can get tinned and dried ones but they don't do it for me) , salad veg (cucumber, lettuce, etc.) are fresh only for me, ...

But I do not think there us any reason to apologies for using frozen veg much of the time.
 
Deb_l said:
Sprouts are my favourite go-to veg - yummylicious

I also have carrots, broccoli, cauliflower and spinach knocking about. I won't pay the over inflated price for edamame beans so substitute with broad beans. Always from the freezer. I don't eat them fast enough to buy fresh and don't like waste.
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You only buy frozen veg mostly ?

Me too , apart from mushrooms

I even buy frozen cabbage
 
I think that frozen fruit & veg are processed & frozen very soon after they have been picked/harvested, so they are as good, if not better, than some fresh veg which is stored for a while before it is sold & used .....

......which makes me wonder sometimes about buying short dated items?
Oh well, I seem to be surviving OK!
 
Here's how I cook cabbage sometimes -

Quarter the cabbage and slice it finely so it's almost like straw
Simmer in a pan with oil, butter, S&P and a small amount of water until the water has evaporated and it fries in the fats

Even my kids would eat it when it was cooked like this!
 
zuludog said:
Here's how I cook cabbage sometimes -

Quarter the cabbage and slice it finely so it's almost like straw
Simmer in a pan with oil, butter, S&P and a small amount of water until the water has evaporated and it fries in the fats

Even my kids would eat it when it was cooked like this!
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It's lovely !
helli said:
I am not convinced they are. i am sure I have read articles explaining that veg are frozen very quickly after being picked so are "fresher" than fresh vegetables that have been picked, transported, stored, bought, stored for longer, .. before you get around to eating them.
Annoyingly, I think there is an old fashioned snobbery around fresh/frozen/tinned veg based on the mushy frozen and tinned stuff from the past but there is a place for them all, today.
Softer veg with more water in them do not freeze as well so I prefer my tomatoes fresh (or tinned if I am cooking with them), mushrooms must be fresh (I know you can get tinned and dried ones but they don't do it for me) , salad veg (cucumber, lettuce, etc.) are fresh only for me, ...

But I do not think there us any reason to apologies for using frozen veg much of the time.
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Frozen mushrooms are OK in a stew or soup I find

I find frozen green beans , peas etc fine
 
zuludog said:
Here's how I cook cabbage sometimes -

Quarter the cabbage and slice it finely so it's almost like straw
Simmer in a pan with oil, butter, S&P and a small amount of water until the water has evaporated and it fries in the fats

Even my kids would eat it when it was cooked like this!
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Good with a sprinkle of caraway seeds or cumin too.
 
Sliced and diced cabbage
Onion
Mushroom
Sprouts chopped up
Garlic puree ....touch
Chilli puree .....touch
Touch mixed herbs


Boil cabbage and sprouts ten minutes

Drain

Mix everything up , fry for a few minutes

I have this instead of rice and potatoes
 
beating_my_betes said:
You forgot this one:
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... and this one:


BTW Jonno Proudfoot*, a chef, says his RMR RAG list, is just a starting point. He advises people to adapt it to suit what works for them as they go along. Also advises steaming veg instead of boiling to avoid loss of nutrients.

* Some interesting comments in this link to a newspaper interview. One is that keto/low carb is good for the overweight but not normal weight athletic people.
 
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