As a chef I listed some of my favorite substitutions that can help with healthy cooking by not eliminating any of the flavor... please let me know if you have tried any of these and tell me what you think. Thanks!

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Comment by Brian (bsc) on November 30, 2011 at 1:21pm

I like these substitutes, although technically the chocolate isn't a substitute for anything. It is just good. I like to substitute heavy cream for milk, it has fewer carbs. It makes a really good ice cream and yogurt as well.

Comment by Gary Z on November 30, 2011 at 2:18pm

Thanks... right on about chocolate however chocolate that is not as close to the pure nib, i.e., extra dark ... although delicious is neither good for your blood sugar or other organs ... so I guess some may be substituting the lighter for darker.
Trained with a French culinary background I can tell you that adding heavy cream to your dishes can be mouthwatering... that said, from a healthy eating perspective I have since eliminated all but trace elements of dairy from my diet and have never felt better. Regardless of the effects of heavy cream on your BS level you need remember both that dairy is terrible for your internal digestion ferments putrifies and does not combine well with other foods internally; additionally heavy cream is a heart and liver disease waiting to happen and diabetes is not the death of us but its complications are so therefore the food we eat should likewise be treated as things to heal and prevent rather than perpetuate illness.
I find that almond milk and complementary nut butters are good substitutes for what you are talking about. You can even make raw 'ice cream' using nuts, cocoa, water etc. if you miss such a treat.

Comment by Brian (bsc) on December 1, 2011 at 5:18am

I guess we just differ in our views of what is a healthy diet. I think meat, seafood, dairy and eggs from sustainable and organic sources are a perfectly healthy food. Claims that cream "ferments" and "putrifies" just don't make sense to me. Sorry.

Comment by jujube on December 1, 2011 at 9:34pm

I agree about almond butter and cashew butter. I have a peanut allergy so wouldn't know the difference. I never use heavy cream because of the fat content..I do love greek yogurt and have started experimenting with it. I also love and use balsamic vinegar. I add a touch of it to my veggies and love it. I am fearful of chocolate so I am not sure I would even venture to eat it again. ( I only ate dark chocolate before this blessing I was given) I have added unsweetened cocoa to my chili recently..It tasted pretty good. I have to say now I season/flavor my dishes with fresh herbs/spices. I just wish I knew more about them so I can pick the right pairing and not keep experimenting..LOL

Comment by Frankie Sloane on December 2, 2011 at 2:08am

Thanks for sharing your input on healthy and alternative food sources. Literally everything that you have listed is in my kitchen as we speak. As a diabetic (type 1), it has been interesting to learn that many diabetics are still eating a standard American diet, or at least highly processed "diabetic friendly" foods. I find that my health in general, as well as my blood sugar control is monumentally better when I follow an almost vegetarian, whole food diet. My blood sugar loves quinoa, sprouted grain bread and almond milk.

Comment by Gary Z on December 2, 2011 at 7:34am

Jujube: Thanks. I love almond and cashew butter - I use them to flavor my daal, soup, dessert, and more. Try a bit of 88% chocolate found at your health food store - (that leaves only 12% of non cocoa ingredients and you will not taste any dairy or sweetness but be able to enjoy a little savory cocoa). I think cilantro works well with so many dishes and is a safe fresh herb - I love it. Keep experimenting and be creative... its half the fun!

Comment by Gary Z on December 2, 2011 at 7:40am

Frankie: Glad to hear this and thanks for your comment - I couldn't agree more with you. I love quinoa (organic sprouted) and get very creative with it - one of my favorites. Lately I have been experimenting with hemp seeds - have you had any success with these?

Comment by jujube on December 3, 2011 at 7:41am

Alright you guys, you have sparked my interest..What is quinoa ?? How do you cook it?? Any recipes?? I have seen it at Whole foods and wanted to try it but was clueless!

Comment by Gary Z on December 3, 2011 at 9:13am

To get you started: this post explains what quinoa is, background etc. and this post has afew of international recipes I put together. Actually had some this morning at a juice bar.


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