Lemon Mixed Bean Salad (Diabetic Friendly)

This recipe was adapted from a recipe from | Canadian Diabetes Association "Easy Green and Red Bean Salad" It is high in fibre low in sugar and has a tart citrus flavour."

Source      :"http://www.diabetes.ca/diabetes-and-you/recipes"

Serving Size: 8  
Categories  : Salad

  1          cup  frozen green beans
  1          cup  frozen wax beans
  1          15 oz can  low sodium kidney beans, canned -- rinsed and drained
  1          15 oz can  Low Sodium Great Northern Beans -- or flageolet beans rinsed and drained
  1          15 oz can  Low Sodium Chickpeas, canned -- rinsed and drained
  1          bunch  fresh parsley --  chopped
  1          whole  bell pepper -- cleaned and chopped
  2          stalks  celery -- chopped
  1          sweet onion -- chopped
  1          medium  lemon -- juiced
              zest of 1 lemon
  1/4      cup  apple cider vinegar -- (25 mL)
  1/4      cup  olive oil -- (75 mL)
                        Freshly ground black pepper
  1         tablespoon  italian seasoning

Lightly steam the green and wax beans over boiling water 5 to 6 minutes or until crisp-tender. Cool in iced water and drain. Place in a large bowl with lemon zest, parley, celery, peppers, kidney beans, great northern beans and chickpeas and mix well.

In a jar with a tight-fitting lid, shake together the lemon juice, vinegar, olive oil and pepper. Pour over the bean mixture and toss lightly to mix. Cover and chill until served.


                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 498 Calories; 7g Fat (12.9% calories from fat); 27g Protein; 82g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 781mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

- - - - - - - - - - - - - - - - - - -

Banana & Raspberry Nice Cream

Recipe by: Ellen Ennis Davis 
This refreshing desert can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect summer treat


Servings: 4
Cuisine: Dessert
Categories: Vegan, Vegetarian, Non-Dairy


4 large bananas (or 6 small) ripe
2 cup raspberries (fresh or frozen)
1/2 - 1 cup soy milk, , almond milk or coconut milk), plus more, if needed

 1.    Slice up the bananas and separate them out before putting in  a container in the freezer. This breaks them up into manageable chunks which will be easier to blend
Freeze the bananas. This all depends on your freezer – about 2 hours

2.    Put the bananas in your blender, frozen raspberries and add the 1/2 cup of the non dairy beverage. Process slowly, adding more non-dairy milk, slowly until the mixture will process. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Scoop out into a sealed container or into dessert bowls. It can be eaten straight away, or you can put it in your refrigerator freezer to keep.

Notes: The colder the fruit is the more liquid you will need to process fruit.

 A deep freeze will make this dessert very solid, so take out of freezer at east 30 minutes before serving.

Note:
If you are not going to use the Nice Cream right away try putting in Popsicle molds so you can serve with ease.
You can add a touch of vanilla, substitute different fruit for the raspberries, or try cocoa powder instead of fruit for a chocolate/banana ice.
Copyright: Pooka's What's for Dinner: Gluten Free with Attitude