With diabetes common in my own family, I am hyper-aware of the importance of watching my intake not only of sugars (honey, white sugar, molasses, and hidden sugars), but also of too many carbs that turn into sugar. I do prefer white rice over brown with Asian dishes, so when I do indulge, I eat lots of green veggies to counter the white rice. I also have a blood sugar kit and do a reading regularly to make sure the reading is in the 90s. Dr. Douillard, an Ayurvedic practitioner, claims 85 is normal, while mainstream medicine uses 100 (or lower) as normal, so I aim for somewhere in between.
My friend Rhoda sentme a link to a presentation by Dr. David Katz, who heads a preventive medicine center @ Yale University, the good doctor mentioned something I had heard before: some researchers are calling Alzheimer’s Type 3 Diabetes. For a long time I have believed that sugar is actually the biggest culprit in our diets, not fats or salt.
If you do a search on the title: Type 3 Diabetes, you will find many articles to explain this position. Even if you are not convinced that this is so, learning more about diabetes can be one way to help prevent its onset.
I hope to post more information about diabetes awareness during the month of November and perhaps look through my recipes to see which ones would be good ones to use to prevent or curb a diabetic tendency or onset.
Here is a message from the American Diabetes Association linking Healthy Lunch Day (Nov. 17th) with diabetes awareness:
Source: main.diabetes.org. Lunch Right with Every Bite!: On National Healthy Lunch Day, the Association’s annual celebration of nutritious eating, we will spotlight what healthful, simple and enjoyable meals look like.
- This year we’ll celebrate National Healthy Lunch Day on Nov.17, when we encourage everyone to “lunch right with every bite” and make better food choices to counter expanding waistlines, low energy and rising rates of type 2 diabetes and obesity-related illness. To start, let’s do lunch—a healthy lunch.
- On this day, we will ask Americans to make or buy a healthy lunch and encourage employers and restaurants to provide healthy alternatives.
- In addition, we’ll ask people to share their healthy lunch photos using the hashtag #MyHealthyLunch to create social media buzz. Our fans and followers will inspire their friends and family to make healthy lunch choices that best fit their lifestyle.
Below is Crunchy Quinoa Tabouli, one of recipes that appeared in July 2015 in Women’s Voices for Change (womensvoicesforchange.org):
Tabouli is traditionally made with bulghur, which is a form of wheat that has been toasted. However, almost any grain can be made tabouli-like. Quinoa lends itself nicely to the task because it is actually a seed that roasts well. I used sprouted tri-colored quinoa, which has already been rinsed and sprouted, so you need not rinse it. If you use regular quinoa, you can decide to rinse and drain before dry-roasting it or skip this step for a firmer, more earthy taste.
Utensils: high-sided sauté or fry pan, cutting board and knife, bowl, serving platter.
Prep. Time: About 15 minutes while quinoa is cooking
Cooking Time: About 15 minutes
1 cup quinoa, sprouted & tri-colored if available
2 cups water or soup stock
6 scallions, about 1/2 white part and half green, washed, trimmed and sliced thinly
1 cup diced organic red, yellow, and orange bell peppers
1 garlic clove, minced
1 slice ginger, minced
chopped parsley, cilantro or mint (1/4- ½ cup)
1 tsp. sesame seeds for garnish
lettuce leaves for lining the platter
3-4 tablespoons olive oil
1-2 tablespoons lemon juice
salt and pepper to taste
- Dry roast quinoa on medium-high heat in a cast iron or stainless steel pan until the grains begin to pop.
While dry roasting the quinoa, cut scallions, peppers, garlic and ginger, chop the parsley.
- Add soup stock to quinoa and turn stove to low-medium and cook about 15 minutes, until all the liquid is absorbed.
- While quinoa is simmering, wash and dry the lettuce and place in the refrigerator. Finally, whisk the olive oil, lemon juice and salt and pepper for dressing and set aside.
- Place cooked quinoa in a bowl and toss in all the vegetables and mix well. Add dressing and toss again. Place in refrigerator to chill. (Can actually be served warm or cold.)
- Line the platter with lettuce, spoon on the quinoa mixture, sprinkle on sesame seeds and enjoy!Yield: 4 cups
Variation: For even more crunch, add the vegetables after the dish has cooled. Mixing raw veggies with cooked grains means the veggies don’t lose any nutrients from the cooked quinoa.
Happy, healthy eating every day! My focus is always on The Good Taste of Health.