Click here for the recipe for the Asian salad I posted the other day. This is so good!
A few comments on the recipe:
Follow the word directions – the gram amounts she listed did not make sense when I tried to measure it.
For the dressing: I did not use that much garlic – way too much for us! When I have been in a hurry, I just use garlic and ginger powder.
I subbed stevia for the Swerve.
I subbed Coconut Aminos for the soy sauce.
I had never bought a Napa cabbage before – it is much sweeter than regular cabbage. I took off the larger outer leaves and then cut it finely:
You can either put your veggies in the food processor or cut them by hand. I was in a hurry and just cut up what I had on hand. Remember we are now in a “low carb” mode, and not strict keto, so peas and carrots can be used.
These are the items I used for the dressing – again when I am in hurry I just use garlic and ginger powder:
I missed putting the stevia in the last picture:
But there is no missing the joy that Autumn Joy has when eating this salad!
Yes it really tastes as good as it looks! And some of my kids think it tastes better than the traditional one filled with sugar!
As we have continued to wean further off the diet, there are two things I have not yet allowed in – grains with gluten and sugar. And neither one is needed to make this amazingly scrumptious pie! Thankfully, strawberries are one of the lowest carb fruits, and the majority of the pie is mostly made of fats, so it works well.
The crust it is made with almond flour (or ground almonds), or ground pecans, if you need a higher ratio.
Click here for the link to see how mini pie crusts are made.
If you would like to make a full size pie that the whole family can enjoy, use approximately:
1 1/2 cups almond flour or ground pecans, about 3 T. butter, no-sugar sweetener of choice(Truvia or stevia) and a pinch of vanilla. Mix ingredients and press in sprayed pie pan. Bake at 350 for about 10 minutes.
For the filling:
You will need about 2 to 2 1/2 pounds of strawberries – depending on how many strawberries you like in your pie.
I probably used about 2 1/2 pounds. Take about 1 1/2 to 2 cups strawberries and place in a blender with sweetener of choice – it would be about 2 T. ground truvia or maybe 1/2 tsp of stevia – remember stevia exact is really powerful and if you use too much it will taste awful. Always start with just a little! Add a sprinkle of salt and mix in blender until it becomes a liquid juice. Check the sweetness of the mixture, add more if desired. Then add about 1/2 teaspooon of glucoamannon – this is a zero carb, no grain thickener. This is not typically found in stores. I order it through Amazon. It is not cheap but it will last for a long, long, time because you don’t use much at a time. For more information on the health benefits of glucomannon click here. You will want to sprinkle it in really slowly, almost like a salt shaker, so that it mixes well and does not get lumpy. Let the blender run for several minutes to allow mixture to thicken.
Pour mixture over strawberries, then pour coated strawberries into baked pie crust (Pictures shown here were for several mini pies). If your strawberries are large you can cut them up in smaller pieces before covering with glaze. Let chill for 2 hours.
If you are making just a mini pie, use as many strawberries as would be allowed on your ratio. Use a small amount of those berries to make “glaze.” Then add just a small amount of glucomannon as well.
When ready to serve, whip up however much whip cream you like, or need, depending on your ratio. You can really get lots of fat calories here in a yummy amount! Sweeten with your choice of stevia/truvia. And cover your pie with it!