Pumpkin Punch

Pumpkin and banana are quite high in sugars, but this recipe has been added for it's nutritional value. Eat in moderation or for a special treat. Another option is to use 1 cup of berries instead of banana.Mix up your own recipes with whatever you have on hand. Get creative, this is how yummy recipes are born!

Ingredients:

• 1/2 cup of pumpkin puree (pumpkin has 2.8g of sugar per 100g and 6g of carbs)
• 1 tsp mixed spice (or cinnamon)
• 1/2 tsp vanilla extract
• 3/4 cup unsweetened almond milk
• 1 chilled or frozen banana or berries (banana is high at 12g of sugar per 100g and 23g carbs)
• 6-7 ice cubes
• honey to taste (I use about 2 tsp)

Directions:
Blender until smooth. Garnish with mint and some nutmeg if desired.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Punch

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Eggplant & Pumpkin Wedges

Can use Pumpkin, or Eggplant in this recipe. Eggplant doesn't take as long to cook! Eat these veggies in moderation.

Ingredients:

• 2 cups pumpkin, cut into 3/4 inch wedges (pumpkin has 2.3g sugar to 100g and 4.9g carbs. Eggplant has 3.2g of sugar and 9g of carbs)
• about 1/2 cup olive oil for cooking
• 1 cup all purpose plain flour, on a plate
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried mixed herbs

*For a garnish twist you can sprinkle this dish with ground nuts, coconut or some dried herbs!

Directions:
1. After slicing the pumpkin, place in a bowl of water and soak for 1 hour.
2. Remove pumpkin from the water, allow excess water to drip off.
3. Toss in the flour. Shake off excess.
4. Fry over medium heat in some oil. Do in batches, turning till golden brown.
Serve in a bowl with garnish or dip if desired.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Roast Pumpkin Soup

Ingredients:

• 2kg (4 1/2 pounds) approximately of pumpkin (pumpkin has 2.8g of sugar per 100g and 6g of carbs)
• 2 Tbsp olive oil
• 4 cups home made chicken stock with bone
• 1 1/2 cups water
• salt and ground black pepper
• ½ tsp onion or garlic flakes
• 1 tsp dried tarragon leaves
• pinch of mild curry powder (optional, but tasty!)

Directions:
1. Prepare pumpkin by cutting in half and removing the seeds. Brush with oil; placing onto
baking sheet in hot oven (350F); cut side facing down and bake for about 1 hour or until
done.
2. When cooked, scoop out pumpkin flesh with a spoon and place into a large cooking pot.
Add stock and water.Add garlic flakes, tarragon leaves, curry powder and seasonings,
mix well with hand held stick blender until smooth.
3. Place pot on a medium to high heat and bring to the boil. Reduce heat to very low and
simmer for about 1 hour; stirring occasionally. (Add 1/4 cup cream cheese at this point if
desired)
4. Blend once slightly cooled and re heat if required.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Soup

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