Hi. I'm new to LCE and am happy to read so many people thriving on the LC lifestyle. I'm not "ultra" low-carb, but have limited carbs to nuts, fresh vegetables and some whole grains (mostly dark rye) and some fresh fruit (generally those lower on the glycemic index). I love to cook and bake, but am having trouble finding lc recipes that don't call for a lot of chemical "stuff". Any ideas would be appreciated - especially for baking and slow cooker meals. Thanks

Dawn

What do you mean by chemical stuff?

Generally, the baking includes natural products like protein isolates, dry milk and egg proteins, naturally sweet herbs like stevia, etc. I don't think there are many chemicals called for in lc baking.

As for slow cooking, that was made for low carb. A piece of meat, various herbs and spices, water or broth and you're set. Definitely no chems there.

Can you give an example of something you read that contained a chemical ingredient?

Member since 2001

Mars...COOL!
http://www.ilovelowcarb.com

I echo Marcie. The only "chemical" I use is Splenda (sucralose) -- and that can be subbed for other natural sweeteners if you wish.

Welcome to the cooking forum, btw

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

Thanks. With the slow cooker, I guess I'm just in the old pasta/rice mindset where you get a whole meal in one dish...but OF COURSE, I could cook just the meat. I plan on trying that soon.

Some of the "chemical" I meant was the sucralose, syrups, etc. But I think I used the wrong word. What I really mean is "processed". For health reasons, I prefer to stick w/whole foods, so many things are further from their original state than I would like. But you've encouraged me to do some reading as to HOW they're processed so that I can make a better decision as to which ones I will and won't use.

Thanks again

Dawn

Well, SunnyD, I think Sharron and Marcie are right here; lc cooking and baking were made for natural ingredients. It seems that your problem is with sweeteners; and SteviaPlus is great for baking. I use a combo of it and Splenda, but just the SteviaPlus is fine, and it is an herb, no chemicals there.

And, may I suggest, that if you don't have Sharron's cookbook yet, get it. The recipes are terrific, and you don't really need a lot of special ingredients. Just some lc basics and natural, whole foods. Try the carne recipe in your slow cooker...that one is a true winner!

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

Sounds like you're on the right track with your eating Dawn. Many of us also believe in eating whole foods as much as possible.

Good luck with everything and keep us posted on how you're doing.

Member since 2001

Mars...COOL!
http://www.ilovelowcarb.com

thanks for your help and encouragement. i found a couple of great sounding recipes on the recipe page too:-)