Low Glucose Entree

Middle East Deconstructed
Hummus
8 oz Garbanzo beans
¼ cup Tahini
2 tbsp lemon juice
2 tbsp water
1 tsp garlic
1 tsp cumin
Salt to taste

Dipping Sticks
1 stock peeled celery, sliced lengthwise
½ inch1 large peeled carrot, sliced lengthwise ½ inch

Deconstructed Tapinade
8 oz local assorted olives
2 tbsp minced mint
2 tbsp minced parsley
¼ cup pine nuts1 tsp minced garlic¼ cup olive oil(Toss all ingredients together)

Cucumber Tahini Salad
1 cucumber, sliced and deseeded
1 cup yogurt, plain2 tbsp tahini
¼ cup lemon juice
Salt and pepper to taste

Low Glucose Entree

Italy Deconstructed

Sicilian Artichoke

Boil Artichokes until tender with one tooth of garlic

Sicilian Vinaigrette

½ cup balsamic vinegar
1 ½ cup extra virgin olive oil
1 tbsp minced garlic1 tsp dried chili peppers
1 tbsp capers

Tuscan Beans

8 oz White Beans
24 oz water
¼ cup extra virgin olive oil
¼ cup lemon juice
2 oz arugula
1 tbsp salt

Method: soak beans over night with 3:1
ratio of water/beansBoil beans in water and salt till al dente, aprox.
2 hrsToss in arugula and add salt and pepper, to taste

Insalata Caprese
1 heirloom tomato,
sliced10 basil leaves
1 yellow bell pepper, roasted
Sicilian Vinaigrette

Method:Layer sliced tomatoes, basil leaves, and bell pepper, alternating tomato, basil leaf, bell pepperDrizzle Sicilian Vinaigrette on top
Mexico Deconstructed

Low-Glucose Vegetarian Tacos
1 head butter leaf lettuce
1 cucumber
2 Roma tomatoes
2 avocados
8 oz black beans
24 oz water
¼ cup diced red onions
1 bunch cilantro
¼ cup lemon juice
1 tbsp salt

Method:Boil black beans with salt, until tenderDrain and cool beansDice cucumbers, tomatoes, and red onions
Toss with lemon juice and salt/pepper to tasteWash and tear off lettuce leavesFill with black beans and vegetablesGarnish with cilantro leaves

East Asia DeconstructedMarinated Tofu8 oz Tofu1 cup soy sauce½ cup rice wine vinegar1 bunch cilantro1 tbsp white pepper2 tbsp minced garlic2 tbsp minced ginger

Method:Dice up tofu in one-inch squaresCombine all ingredientsMarinate tofu for six hours

Vegetable Stir-Fry1 bunch broccoli1 carrot½ head cabbage1 bunch green onions, sliced diagonally3 cloves garlic, sliced1 inch ginger root, sliced¼ cup soy sauce½ cup water

Method:
Cut broccoli to florets
Slice carrots diagonally
Slice cabbage very thinly

Heat up stir-fry pan to high heatIn stir-fry pan, add water and soy sauce
Add ginger, garlic, green onionsWhen water and soy sauce are boiling, add cabbage
When cabbage begins to wilt, add broccoli and carrots
Cover for five minutes or until vegetables are done

Low Glucose Salads

Italian Salad
3 oz Spring leaves
½ cup White beans
1 Tomato sliced
¼ cup Pine nuts


Balsamic Vinaigrette

1/2 cup Balsamic vinegar
1 ½ cup Extra Virgin Olive Oil
2 Tbs Dijon mustard
1 Tbs Garlic mincedSalt to taste
1 tps Pepper

French Salad
3 oz Spinach
1 Shallot sliced
¼ cup Walnuts
1 Red Apple sliced

Apple cider Vinaigrette

½ cup Apple cider vinegar
1 ½ Olive Oil
1 Tbs Shallots minced
Salt to taste
tps Pepper

Spanish Salad

1 head Romaine
1 Cucumber sliced
½ cup Black beans
1 Avocados sliced
¼ Red Onion sliced

Gazpacho Vinaigrette
½ cup Red wine vinegar
1 Tomatoes puree
1 ½ cup Extra Virgin Olive Oil
½ Jalapeno Pepper deseeded and minced
Salt to taste

Asian Salad
3 oz Napa Cabbage
¼ cup Peanuts
1 Pear sliced
1 stalk Celery
½ Carrots sliced

Dressing

¼ cup Soy sauce
½ cup Rice vinegar
½ cup Peanut oil
1 cup Canola oil
1 tps ginger minced