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Sunday, 27 March 2011

A sweet lowcarb vegetable treat.

Children will love their vegetables as an after dinner treat this way.

Vegetable Candy

1/2 cup xylitol sweetener
1 cup water
juice of 2 limes

Vegetables: Zucchini, sweet potato, spaghetti squash, butternut pumpkin. The peel of red grapefruit (not if you are taking statins) or lemons cut into fine strips is candied peel.

Place first three ingredients in a heavy based saucepan and heat while stirring occasionally. Add the peeled, deseeded vegetables that can be sliced, cut into cubes or cut into chunks and simmer for about 15 minutes to infuse and tenderize the vegetables. Drain the syrup and discard it. Dry the vegetables in a dehydrator or oven.

If oven drying set at lowest temperature, lay on wire racks and leave the oven door slightly ajar. Depending on the size of your pieces this process can take 3+ hours.

Store in an airtight container in the fridge and try not to consume it all on the first day.

                                                                      Travel Mix
Take some of the candied vegetables and add shredded coconut, pepitas, sunflower seeds, pecans, walnuts, macadamias, almonds etc and mix well.  Store in an airtight box and take as a low carb travelling food, pack in children's lunch box or just enjoy at home.

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