Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 I also started recently...and have a kid who loves crunch. I have been experimenting with these... pre-diet, he began eating onions (ringed-plain) with olive oil and sea salt. I was packing them for lunch... (along with baked potatoes and fresh garlic bread...) the onions can stay... the rest goes. But, the carrot curls work the same way...and little by little, he's eating them. My hubby..who never eats carrots, said I need to make them for him like that, too. They are tasty. I brought a container of onions and a container of carrot curls to the movie theater..and while others (not my family, though) had popcorn (a former favorite), he crunched on these, turkey slices and letuce leaves. I know the food is further down the line... but I figure for now...he's eating much healthier than ever... and I try to focus on the " better " foods for beginners... with some modifications for other legals... no mixing yet... no baked stuff... keepign the fare simple. Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 Do you sautee the carrot curls or fry them in the oil? I have to get some more carrots at the store today! --------- Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 What kind of oil is best for frying them? Oils can change flavor. I don't know if you can get some strange flavor combination or not. Bonita Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 i USE OLIVE OIL ONLY. SEA SALT. OLIVE OIL. THE CARROTS NEED TO BE WATCHED--I LOWERED TEMP TO 300... CUZ I FORGET EVERYTHING AND BURN IT. So... they dry out a bit and get crispy... and a little salty... my son eats them great if I sit and hand them to him... and a little if I leave them next to him.. Ihope over time, he'll eat them without encouragement. They are pretty good.... hope u like them Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 i bake them in an olive oil greased bottom pan... and toss them in oil to coat lightly...and add a little sea salt. 300 oven... keep an eye.. they don't change, and the suddenly, are burning gotta go! Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2007 Report Share Posted November 29, 2007 They turn out good with coconut or safflower oil too. I've never tried olive oil. - Barbera wrote: i USE OLIVE OIL ONLY. SEA SALT. OLIVE OIL. THE CARROTS NEED TO BE WATCHED--I LOWERED TEMP TO 300... CUZ I FORGET EVERYTHING AND BURN IT. So... they dry out a bit and get crispy... and a little salty... my son eats them great if I sit and hand them to him... and a little if I leave them next to him.. Ihope over time, he'll eat them without encouragement. They are pretty good.... hope u like them Re: Can we add almond flour now? The Carrot Curls are made with a vegetable peeler. BTVC says to deep fry in oil, but I think some people bake them. If you search old posts http://health.groups.yahoo.com/group/pecanbread/messages?o=1 I know there are some tips for having them come out crunchy. mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
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