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Making a Christmas food gift for a diabetic

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jackiecat Nov 25, 2007 04:00 PM

I have a diabetic friend that I would love to send some homemade goodies to for Christmas. They don't have to be sweet. I'm thinking about spiced nuts but what else? Oh yeah, she's a real foodie and a better cook than I am!

Thanks

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    nemo RE: jackiecat Nov 26, 2007 03:21 PM

    Certainly your heart is in the right place, but I'd be very nervous about sending homemade goodies to someone who's a diabetic AND a better cook than I! Have you considered sending upscale condiments? Maybe lemon- or orange-infused EV olive oil, champagne or sherry vinegar, a box of organic bay leaves, preserved lemons, tamarind paste, a wonderful sea salt, kafir lime leaves, sriracha sauce, a tube of anchovie paste for fun, an unusual mustard, or extravagant saffron. Maybe send the spiced nuts as well and say: nibble on these and think of me while you play in the kitchen!

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      cocktailhour RE: nemo Nov 28, 2007 03:58 PM

      If she has type 1 diabetes and is in good control, she can eat anything she wants. She has the tools to take the correct amount of insulin to cover the food. I don't think you should be nervous about sending food to someone with diabetes, especially someone who loves food and loves to cook!

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      porceluna RE: jackiecat Nov 26, 2007 04:37 PM

      How about a selection of homemade spice rubs? All the food mags have had them in their recent issues.

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        MaggieRSN RE: jackiecat Nov 26, 2007 05:23 PM

        If you know *exactly* what she can eat, jackie, that's one thing...but I think it's really chancy. And, remember, it's not really sweets that are the problem, it's *blood sugar*, which can be affected by many foods.

        If she loves to cook and loves to eat, I'd bet she'd be thrilled to get some special ingredients such as the ones nemo and porceluna listed.

        I'll eat anything (well, not beets), and love to get food gifts, but I love just as much getting special potions and herbs and such for my own masterpieces ;-).

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          jackiecat RE: jackiecat Nov 28, 2007 03:08 PM

          Great thoughts all. I just got two excellent artisanal olive oils in my travels, and I guess I could give ONE of them up for friendships sake. And she's going to get into curing her own meats so I think some rubs would be excellent!

          And I'm a mustard freak so I think that idea is awsome. I've been wanting to make my own preserved lemons. This looks like the ideal time (of course I'll make a test batch first).

          Keep them coming folks!

          1. Emme RE: jackiecat Nov 28, 2007 09:44 PM

            concur w/ oils. also vinegars. how about a variety of salts, sea salt, flavored salts, peppers.

            jars of tapenade, marinated 'chokes or veggies, etc.

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              pootle RE: jackiecat Nov 29, 2007 04:26 AM

              Spiced seeds (pumpkin, sunflower etc. mix) are good as well as spiced nuts. They are v low in carbs such that a diabetic can snack on them pre dinner before taking their insulin

              1. Morganna RE: jackiecat Nov 29, 2007 04:36 AM

                I agree with what the others have said about condiments, oils, vinegars. If you want this to be homemade, you can certainly get fine bottles and corks, and make your own versions of all of these. :)

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                  jackiecat RE: jackiecat Nov 29, 2007 03:56 PM

                  I'd like to do as much home made as possible. The spiced seeds sound like something different and delish. Do you have a recipe?

                  1. Jennalynn RE: jackiecat Nov 30, 2007 07:49 PM

                    If you google it... there are a ton of homemade spice rub recipes out there.

                    And you could be talking about me... a T2 diabetic Foodie. I know I'd love the spiced nuts and the oils and the vinegars and the mustards and the spice rubs.

                    Think low carb and you'll be fine.

                    1. mimilulu RE: jackiecat Dec 1, 2007 07:06 PM

                      Here's a great recipe for marinated olives:

                      http://www.marthastewart.com/recipe/t...

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