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Welcome back for another great episode of Dana’s Low-Carb For Life! Brought to you by our friends at CarbSmart!
Here’s Cathy From Arizona writing about Jicama and Chai:
Thanks for talking about my jicama side dishes on the podcast.
For the potato salad, I just use a couple of tablespoons of water when I microwave for a couple of minutes and then drain the jicama. Then use in your favorite potato salad recipe.
For the apple crisp, I use a tablespoon of lemon juice and one of water and cook for a few minutes and then drain. Then as you suggested, I use cinnamon, nutmeg, and splenda or stevia to taste. I also add some butter and or cream and a few chopped walnuts. This is REALLY good. I am sure it would make a nice apple cobbler but I haven’t tried that yet.
What is nice about the jicama, is you can slice or dice it and keep it in the freezer for whenever you want it. Just freeze on a cookie sheet and then put it in a ziplock bag until you are ready to use it.
My favorite summer time drink is a chai tea type drink. Here is the recipe. I mix my spices together before_hand and keep on hand for later use. I use 1 tablespoon each of cinnamon and ginger and mix that with 1/2 tablespoon each of the following: cardamon, nutmeg, allspice, and cloves. I mix this all together and keep on hand. When it is time to use, I use about 1/2 teaspoon of the spice mixture for two to three cups of tea. I usually use decaffeinated tea bags and brew this up in the morning. After it has steeped, I add about 1 tablespoon vanilla whey per cup of tea and Splenda or Stevia to taste. You can drink this hot or cold. I usually strain it into a plastic bottle and refrigerate for later in the day. When it comes time to serve, I add 1 tablespoon of DaVinci caramel syrup and 1 tablespoon of whipping cream and a few cubes of ice. This is wonderful cold in the afternoon. If you really want a TREAT add some of your mockalua instead of the caramel syrup or both. You’ll think you have died and gone to heaven.
Thanks for all your GREAT low carb recipes and cookbooks. I have four or five of your books. And thanks for your podcasts and blog.
My husband and I have gotten back to a low carb way of life and this time I think it is going to stick.
Cathy from Arizona
And here’s Dana’s Mockahlua recipe:
My sister, a long time Kahlua fan, says this is addictive. And my husband demanded to know, “How did you do that?!” You can make this with decaf if caffeine bothers you.
2 ½ cups water
3 cups Splenda
3 tablespoons instant coffee crystals
1 teaspoon vanilla
750 milliliter bottle 100 proof vodka – use the cheap stuff.
In a large pitcher or measuring cup combine water, Splenda, coffee crystals, and vanilla. Stir until coffee and Splenda are completely dissolved. Pour through funnel into a 1.5 – 2 liter bottle – a clean 1.5 liter wine bottle works fine, so long as you’ve saved the cork. Pour in the whole contents of the bottle of vodka. Cork, and shake well. This makes 32 1 ½ ounce servings – a standard “shot”. Each shot will have 2 grams of carbohydrate, no fiber, and the merest trace of protein.
(Reprinted by permission from 500 Low-Carb Recipes by Dana Carpender, copyright 2002 Fair Winds Press.)
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