GF-LG-CB – Gluten-Free Low-Glycemic Diet
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Most recipes astonishingly simple and quick, for almost any special diet that will tickle your tongue with pleasure!
After the meal people would say – “What delicious food! Please teach a cooking class.” And when they left our establishment, “I feel so satisfied, but not stuffed! I have energy, unlike how I feel at a normal restaurant.”
Every single recipe in this book covers all three issues at the same time and are still incredibly yummy, satisfying, and fulfilling. None of the recipes use corn, soy – except for one special, safe, non-GMO, very easy-to-digest liquid form – or even rice (high-glycemic), or flour of any kind, except seed or nut flours. Delicious dairy-free alternatives are also given. Very few allergens are used, and alternatives given for most known allergens, including certain recipes that give alternatives to tree nuts.
The recipes in this eBook have been helpful for people with everything from Celiac disease and diabetes to IBS (irritable bowel syndrome). Also, every recipe in this book contains “healing” food of some type. This is according to the may books written by doctors who are experts in the field of nutrition.
Learn more about the great things you’re doing for your body by using the Fun With Gluten-Free, Low-Glycemic Food Cookbook . Get the cookbook now and educate yourself with this bonus. You’ll see how much better, younger and stronger you’ll feel by eating the foods in the cookbook.
This eBook has nothing to do with weight loss. This is about adding foods to your life that have been shown to help heal or prevent disease. The eBook has helped people to:
A little information can go a long way when it comes to proper nutrition. This quick guide should do the trick.
Debbie Johnson, best-selling author of Think Yourself Thin also wrote a “Natural Recipe” Column for The Edge Magazine. She shares ALL of her gluten-free, diabetic-friendly recipes with you. They were developed over several decades of dedicated work to insure flavor, originality and best of all, simplicity!
Plus, Debbie has developed recipes especially for this book. You will be the first to see them and try them to your delight, as well as your family’s and guest’s.
People who eat this way often find they are actually reversing the way they look and feel. Also, “the recipes in this book are easier to digest” according to Scott Myron Cheshaek, L.Ac, because of the combination of ingredients, and preparation style.
These recipes came about due to Debbie’s own personal health challenges. “I had something like chronic fatigue; just no energy, so my doctor told me I had to stop eating sugar or any sweetener at all for a whole year!” Debbie says. “I could eat non-nutritive sweetener, but I liked using natural sweeteners, like Stevia. Unfortunately, Stevia has an aftertaste. So I had to find a way to get things to taste like I was being bad and eating sweets, which I truly loved!
“When I was young, my mother was on Weight Watchers and I would do everything I could to make her happy (yes, I had a desperate need for her approval) But I also loved cooking for special diets even back then. Now I had to do it for myself! So I invented a blend of Stevia and something else, which you’ll learn in my book, that made it taste wonderful, just like sugar! I came up with some really fun recipes and made it through the year, adjusting my blood-sugar to safe levels.
“Then it got worse! I found out I could eat very few grains, and not much, if any. So I went back to the kitchen and cooked up some new recipes. I’m happier, healthier, and have more energy than ever before after finally accepting that I must be cautious about my food intake. I still eat as much as I want, and snack whenever I want. I can’t stand restaurant food now, after my own cooking and my own restaurant, because it was so delicious, satisfying, fresh and natural. It felt so good in my body and I was even healthier than ever eating there every day.”
Enjoy nearly any recipe you have by following a few simple guidelines to substitute sugar and flour in almost any recipe.
“My staff exclaimed that they were getting over their own fatigue and illness of various kinds, like IBS. Many people are finding that gluten and sugar cause many illnesses and when removed from the diet, create stunning health. I want to help others who have been in situations like mine. ”
Make carrot cake that no one will realize has no grain flour! (just one tablespoon amaranth flour, which is really not a grain, but a seed) And an exotic dairy-free frosting that is also sugar-free but tastes even better than cream-cheese!
The amazing, miraculous thing is that it tastes not only as good as, but better than the “normal” carrot cake you can get anywhere or make from a typical recipe. The same is true of every single recipe in the book, refined by time and tasting for over thirty years.
Debbie shares all of these secrets with you. She learned from many chefs over the years and herself was a chef at the Peppermill Soup Kitchen in Encinitas, California, as well as executive chef for her own restaurant, using her own recipes exclusively. They sell for $500 per recipe for commercial use.
Everyone will delight in the mix and match recipes. Many… Read more…
