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“Everyone Knows Someone Who Needs This Information!” (TM)

Last time you learned that certain herbs can be helpful for diabetics when using them directly for the condition or for likely companion concerns. Today, here’s some recipes to help with the fabulous 10 – Turmeric, Garlic, Mint, Parsley, Rosemary, Chili, Cinnamon, Ginger, Basil and Lavender!

After visiting beautiful lavender fields in California and Oregon, I have to say that I want to speak about this time-honored herb first, as it is the one which you are least likely to be familiar with (although you may already have some in the famous herb mix called Herbes de Provence).

The owners of Hood River Lavender Farm provide some great recipes for their Organic Lavender as well as a place to purchase it dried.  The link is in the Reference section.

Every time I have tasted lavender in food, I have been intrigued. As with all food-stuffs, I recommend only organic produce, so if you are just grabbing lavender at the nursery or from a friend’s garden, please be sure that it has not been chemically-sprayed (as outside France or England, it’s not likely to have been regarded as a food plant).

The Farm site gives a little history of the herb:

” While most of us know about the beauty and fragrance of Lavender, somehow we have forgotten that it is indeed an herb. An herb that may not be common place in American spice cabinets, it has been in use as a culinary herb for centuries … One’s imagination is the only limit when cooking with this varable herb.

Lavender varies in taste just as it varies in appearance and aroma. The English Lavenders (angustifolia) are the prefered lavenders to use as culinary as they are milder, sweeter, and do not over-power the dish. Within these varieties there is still more variation when used as a culinary herb. Provence lavender, a hybrid known as a lavandin, is an exception to the rule. Because of it’s milder flavor it is often used when English Lavender is not available, and some cooks even prefer it above angustifolia.

Our personal favorite is a pink-flowered English lavender known as Melissa. It has a sweet, yet floral note, and enhances dishes from soups, to meat, and even drinks and deserts.

All culinary lavender blends very well with citrus, mint, rosemary, sage, berries, fruit, meats, drinks, and one should use some caution to not use too much.

Lavender should be a background flavor, not in the forefront, and when used in proportion enhances foods with a distinctive and mysterious flavor, while adding a lovely color to your dish.”

Here are some Lavender recipes to try!
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Honey Lavender Shake – Rockin’ Raw-style Vegan

2 T Raw almond butter
2 T Raw honey (not for use for children under 3 years old) *
3 vanilla beans (use vanilla extract, if more flavor desired; less expensive, too)

1 t organic Lavender – minced

1 tray of small ice cubes
1/2C spring water (to desired thickness for the shake)

Blend until smooth. Serve in tall glass and garnish with a little of the Lavender

Variation: Almond milk can be made with soaked almonds and
water in a blender. Then strain it through a nut milk bag. Omit the 1/2 cup of water in recipe above if using almond milk.

You can also purchase almond milk in cartons (and the protein content of this recipe will be better than when just using water).

This is a useful recipe for those with sensitivities to dairy.

* Raw honey is not acceptable for the immune systems of children under 3, so use pasteurized honey in this case.

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Lavender Grilled Salmon or Steelhead

3 pounds of wild salmon (filet)*
4 T raw honey
6 T organic extra-virgin or virgin olive oil
1 T organic Lavender, crushed or run through a spice grinder
1/4C white wine
1 T Lea & Perrins Worcestershire sauce
1 T lime or lemon juice

* do NOT use farmed fish!

Place all ingredients, except salmon, in a saucepan over moderate heat, stirring with a wire whisk at all times until the ingredients are reduced by 1/3, to create a sauce.

When sauce has cooled slightly, divide the sauce into halves. With one portion, baste the raw salmon filet.

Grill or bake salmon until flaky (don’t overcook), about 10 minutes, basting with the same portion of sauce, if desired.

Use the second sauce portion to pour on salmon just before serving, as it has not been in contact with the raw fish at all.

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Sweet Potato Pie with Lavender

This recipe also uses Cinnamon, another one of your diabetic-friendly herbs and spices. I did not use the sugary topping in the original recipe, but rather added the lavender into the pie itself. Sweet potatoes are also a fabulous food for diabetics!

2 medium, organic  sweet potatoes, peeled and chopped into 1/2″ cubes
4 T unsalted organic butter, melted
2 T fresh lemon juice
1/2 t freshly grated nutmeg
1/2 t ground cinnamon
1/2 tsp Celtic sea salt or other sea salt
3 lg free-range, vegetarian-fed, eggs, separated
1/2C sugar (better: use the equivalent of Stevia! Check the box for the amount.)
2 T all-purpose whole-grain flour OR ground quinoa
3/4C organic buttermilk

1/2t organic lavender, minced (or use a spice grinder)

1. Preheat your oven to 375 F. Pour 1 1/2″ of water into a medium stockpot (with a strainer basket) and bring to a boil over medium-high heat. Next, add the sweet potatoes to the basket, cover, and steam until fork-tender, about 20 minutes. Strain the sweet potatoes and place them in a large bowl. Let them cool to near room temperature, covered with paper towel to absorb the steam.

Mash the potatoes to a smooth puree, (about 1 1/4 cups). Add the organic butter, lemon juice, nutmeg, cinnamon and salt; mix after each addition.

2. Then, in a small bowl, beat the egg yolks lightly with a whisk for about 30 seconds. Add sugar/ Stevia and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes.

Add egg mixture to sweet potato mixture and then stir until the eggs are thoroughly incorporated and filling is consistently bright-orange in color.

Next, add flour a little at a time, stirring after each addition, until thoroughly incorporated.

Finally, add the buttermilk and lavender. Stir until mixed in.

3. With a clean, dry whisk and in a clean, dry, separate bowl, whisk the egg whites to soft peaks, about 1 1/2 minutes or use your mixer until results are achieved.

Gently fold egg whites into sweet potato-buttermilk mixture until blended, using a vertical figure-8 motion with a spatula.

Pour the mixture into a prepared piecrust. Bake on the middle rack of your oven until the center is firm and set, about 35-40 minutes.

4. Remove pie from oven and cool completely on a rack. Enjoy!

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Lavender Infusion

This can be used in other recipes — as varied as cheescake, sorbets, ice-cream, lemonade and more.

Measure 2T Lavender buds for each cup boiling temperature liquid (water) or (organic milk // organic cream).

Steep for 30 minutes.  Strain the lavender from the liquid.

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Lavender Tea

Steep 1 t lavender in 1 cup of water for 3-5 minutes.
This is a good recipe for insomnia, or when relaxation is the goal.

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Lavender Lemonade

1 quart fresh squeezed or pre-made lemonade
1 t to 1T culinary lavender
1C boiling water

Pour the boiling water over the lavender in a heat-proof bowl and allow to steep for 10 minutes. Strain out the lavender and add to the lemonade. Serve well chilled.

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Lavender-Ginger Apple Cider

This recipe includes Ginger — another one of our 10 helpful-to-diabetics herbs and spices!

1 gallon organic apple cider
6 T organic Culinary Lavender “Signature Blend” (Hood River Lavender Farm)
2 t fresh grated ginger
1 med. culinary muslin bag or some cheese cloth

Bring the apple cider to a simmer, and then turn heat to low. Add the muslin bag filled with culinary lavender and ginger (or several layers of cheesecloth and some thread). Cover, and simmer 15 minutes to infuse. Remove the spice bag. Serve warm.

You can use this as a cool drink, too. The recipe makes 16 cups.

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Lavender, Rosemary, Garlic, Black Olive Foccacia Bread

You struck the Mother-Lode. This recipe includes Lavender, Rosemary, and Garlic and Black Pepper or Chili Pepper — more of those diabetic friendly herbs and spices as well as heart-healthy olives!

Prep time: 20 min.
Cooking time: 12-15 min.
Servings: 6

1 lb fast pizza dough OR 1 pound frozen bread or pizza dough, thawed
2 T extra-virgin olive oil
¼ C pitted, chopped imported black olives – like Kalamata
2t chopped lavender buds
1 – 2T chopped fresh rosemary
2 cloves minced garlic
1 t coarse Celtic sea salt or other sea salt
freshly ground black pepper to taste OR a tiny pinch of cayenne pepper (better)

Lightly oil a large baking sheet. On a work surface, roll pizza dough out into an 8 x 14 rectangle. Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 min.

Meanwhile, preheat oven to 450F.

After this final rising on the baking sheet, gently make dimples into the  dough with finger tips.

Brush on 2 Tp olive oil; then add herb mixture, pressing it gently into the top of the dough.

Herb Mix is:  1 -2t chopped lavender, 2T rosemary, 2 cloves minced garlic and the chopped olives.

Sprinkle with 1 t coarse sea salt and a little fresh black pepper or cayenne. Bake 12 – 15 minutes or until golden brown. Cool on wire rack, then cut into pieces to serve.

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REFERENCE:
Enjoy the recipes and be sure to check out Hood River Lavender Farm.

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

Here’s some of the advice that Hippocrates would give for at least a partial prescription for treating diabetes, as he always said “Let food be thy Medicine!”, and these foods are particularly useful for diabetics.

Lavender helps alleviate stress for diabetics.   Lavender

 

 

 

Registered dieticians Patricia Partain, RD and Jamie McDermott, RD list 10 herbs and spices below as some of the healthiest to incorporate into your diet, and many of these are especially helpful for diabetics.

Turmeric

Health benefits: The active ingredient is curcumin. It’s found in most curry mixes (it’s what makes them look so yellow). Turmeric is a calming spice and aids digestion. A 2006 study at Johns Hopkins University suggested that curcumin may also be helpful in reducing colon cancer.

How to use it: Add to curry mixes when making your own, otherwise, use a pre-made mix (check it’s in there on the label). You can also buy it as a single spice (when it is not a hot spice).

Mix it into any curry recipe, soup, or use with scrambled tofu or eggs.  You can also stir it into the water being used for quinoa, rice or couscous – and it will color them yellow as well as be more healthy.

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Garlic

Many people have learned about the amazing “stinking rose’s” health benefits: possibly lowering blood sugar and cholesterol, being a natural anti-viral and more. Holistic physicians use it to prevent onset of heart disease.

How to use it: It is most beneficial when it is raw. You must use it immediately after chopping or mashing withing 10 minutes or coat it in olive oil to give yourself a bit more time. Use in savory smoothies, dips, salad dressings, compound butters and spreads.

People suggest cooking it, but that does compromise it.

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Peppermint

Many diabetics have digestive issues as your overworked pancreas may not be supplying enough alkaline buffers needed for complete digestion.

Mint’s health benefits include:  relieving indigestion and nausea, as well as symptoms from irritable bowel syndrome (IBS).  But Partain and McDermott say peppermint is not recomm-ended for people with acid-reflux disease.

Peppermint also has some energy stimulation components.

How to use it:  Most people use Peppermint as herbal tea by steeping it in hot water for a few minutes.

For a summer drink: crush the mint along with some lemon juice as a base for lemonade. Then to sweeten, add diabetic-friendly Truvia or other stevia powder to taste. If you crush or shave the ice, it becomes a cooling granita.

Mint can be used as an edible garnish, mixed in with lamb, added to feta cheese, salt and pepper to use as a dip or spread and more!

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Parsley

This herb is a cleanser. It helps to clean the GI tract and thereby “sweeten” breath. But, it is much more!

Health benefits: Parsley is high in potassium – a critical mineral which can help control high blood pressure and fluid retention. It is also high in vitamins K, C and A (which helps to keep skin healthy — which is also vital for diabetics).

How to use it: Add to basil pesto or tabouli.  You can even make a completely parsley pesto! Sprinkle it over potatoes, quinoa or brown rice. Add to fresh tomato sauces and finely chop into dressings. Use in savory smoothies. Juice it! Make a Mediterranean-style salad with lemon juice, tomatoes, chopped fresh onions and feta cheese. Add it to soup just as you take it off the burner, as long as it is minced (be sure to use the stems, too). Mix into meatloaf or hamburgers (this is a good place to use finely-minced stems as these dishes cook longer).

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Rosemary

This is an herb used in classic European cuisines, as the Simon & Garfunkle song implies “Parsley, Sage, Rosemary and Thyme”.

Health benefits:  rosemary may reduce potentially carcinogenic HCA levels when mixed with meat before cooking — HCAs are produced during barbequing, especially.

This herb has also been used to cure indigestion.

But, be aware that it can act as a natural diuretic (as can lemons), so keep your fluid levels up by drinking at least 64 ozs. of pure water a day (unless you have kidney disease — in which case, follow your urologist’s recommendation). If you are taking diuretics, you need to make sure that all your liquid intake is water. Other “liquids” will dehydrate you, in varying amounts..

How to use it:  rub rosemary extract or ground rosemary over meat before grilling (it goes particularly well with lamb). Sprinkle this herb over potatoes before roasting. Add it the water when poaching salmon. Bake it into breads (along with some garlic and black, Greek olives). Add rosemary to tomato sauce as you heat it, but be sure you have ground the leaves in a mortar and pestle, as the leaves don’t soften in cooking, easily, whether fresh or dried versions.

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Chili Pepper

Chilis, especially the smallest Asian ones, along with jalapenos, are very good sources of anti-oxidants, and are  nerve pain relievers (usually as a pharmaceutical cream — not as food).

Health benefits:  the component called capsaicin is an anti-inflammatory. This can also temporarily increase heat production in the body, so it helps cool you in hot weather and helps burn more calories for revved-up metabolism and weight-loss. Capsaicin has also been used to help with circulatory problems, which is an issue that many sedentary diabetics have.

However, if you have a sensitive stomach and colon already, use this with great care. Maybe start with small amounts of dried chili powder or a Japanese 7-spice powder, instead of any of the hot, fresh chili peppers.

I would not give this to most children. For diabetic kids, use alternatives.

How to use it: Mix tiny amounts of chilis into mashed potatoes or eggs. Stir it into softened butter, along with a tiny bit of lime, then spread on corn on the cob. Stir a tiny bit in to make Mexican hot chocolate.

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Cinnamon

The word has been out for quite a while about cinnamon’s ability to help diabetics, but actually quite a bit is needed, more than people think. Plus, some things labeled as “cinnamon” are actually “cassia” which is not helpful for this purpose.

Health benefits: real cinnamon has an anti-inflammatory effect and it can lower blood sugar. Cinnamon can also have an anti-cancer effect.

There has been some indication that cinnamon can increase metabolism, but exercise and diet are what’s really needed to make the difference.

How to use it: as a sweeter spice, people are more willing to use it. So, sprinkle cinnamon on oatmeal, sweet potatoes and into applesauce. Even though you can, I don’t recommend eating cookies and pies, but if you do, then be sure to add cinnamon!. Use it to spice meatballs and in drinks when they will be well-mixed.

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Ginger

Ginger is in the same botanical family as Turmeric, so it has many of the same properties. The main one, apart from fabulous flavor (fresh or dried) is that it is a well regarded anti-inflammatory, so it helps to lessen pain, especially for those with osetoarthritis.

Health benefits: Ginger helps to alleviate nausea and vomiting, and is very useful for children on car trips or for sea-sickness!

It also helps nausea when related to pregnancy.

For the rest of us, ginger is good for digestion.

How to use it: Grate it and add to broths or to stir-fry dishes. If you steep ginger in hot water and add lemon and honey this will make a soothing digestive tea. Bake gingersnaps or gingerbread as a way for diabetic kids to enjoy this spice as long as you use a diabetic-friendly natural sweetener like a tiny bit of organic maple syrup or stevia. Personally, I like undyed sushi ginger to chop-up into dressings, smoothies, popsicles and more.

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Basil

Basil is a cousin of mint. Most people only think of it in terms of pesto — an Italian sauce for pasta, but Basil is quite versatile. Thai food uses it to good advantage and the Holy Basil of India is used in Tulsi — an important herbal tea.

Health benefits: Like mint, basil also freshens breath. It is also an anti-inflammatory, and it has an alkaline pH. Basil is a  good source of magnesium and vitamin A — both of which are needed in potent doses for diabetics.

How to use it: of course, we’ll mention pesto sauce, and you can pair fresh leaves with tomatoes and mozzarella in a Caprese salad (which I personally find hard-to-eat and suggest you dice everything up and eat it on a plate instead of how it’s usually presented). Finely mince and immediately sprinkle over fish just after cooking. Add it to lemonade. Make holy basil into Tulsi tea or buy the tea directly (at Whole Foods).

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Lavender

Ah, this is another French secret! They will have the best lavender recipes, and lavender honey is incredible (use just tiny amounts, but you don’t need much as it has wonderful flavor!).

Diabetes is very stressful on your body and psyche, so lavender can be very beneficial to help bring calmness, allowing your body to rest and also have a better chance to rejuvenate.

Health benefits: Lavender is very calming and can aid with sleep.

How to use it: The flowers can be used in a tea (for sleeping, add a few lavender buds into chamomille tea — unless you are sensitive to daisies or other aster flowers. Otherwise, just brew a purely lavender tea.).  Lavender can be baked into cookies – with stevia as sweetener.

In the famed herb mix, Herbes de Provence, is a mix of fennel, basil, thyme and lavender which is used with meat, fish, quinoa or brown rice.

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Fresh herbs may seem expensive, but they are not when you think of the benefits they bring — and with less liklihood of side-effects. They are also easy to grown in your garden, or on a patio or balcony or on a windowsill in winter. You can always benefit from many of these listed above, all year, for reasonable cost. See the Titles Archive tab above for my excellent posts on container and indoor gardening!

Enjoy these useful herbs and see if your Health also improves as you incorporate them daily.

Best to all — Em

REFERENCE:

Sources: Patricia Partain, RD; Jamie McDermott, RD; University of Maryland Medical Center; American Cancer Society; whfoods.com; Prevention Magazine; Memorial Sloan Kettering; Food Network.
(c)2011 Chatanooga Times http://www.timesfreepress.com

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

Still trying to catch-up after my California trip! Dr. David Brownstein, MD – a long-time holistic physician from Michigan –  sounds the alarm bell and we all need to listen! It’s about how your thyroid’s health is connected to diabetic health, heart health, brain health and more!

First thing — watch Dr. Brownstein’s video at: Dr. Brownstein Explains Low Thyroid and there’s an important FREE OFFER, too. You only pay only $5.95 for shipping and get a DVD and 2 books and 2 editions of his newsletter (I think)! Great help for a fabulous price.

And then read another 2 of his newsletters at the following links!
Diabetics and Low Thyroid – 59 Diseases  — and many of these diseases are: 1) life-threatening and 2) avoidable when you know how.

I’ve discussed the importance of the 2 forms of the mineral Iodine many times — now, Dr. Brownstein connects all the dots and shows you what happens when you are malnourished by lack of Iodine, as most people are in the world, now — either due to poor soils, poor food access or poor food choices. Read  Diabetics and Iodine – A Critical Nutrient.

I found all this information very clear and have taken the free offer myself. I try to keep up with thyroid issues as I think it is a multi-generational problem in part of my family. Even I learned new things from Dr. Brownstein and I expect the 2 books will be worthwhile, too.

Do make sure that you learn all you can about hypothyroidism as low thyroid can be causing or contributing to your diabetes!

While you are waiting for more of his information:

___    start eating sea vegetables and edible seaweeds – they are Nature’s blood-thinners and are a great alkaline source of unpolluted Iodine. (If you are on blood-thinners, consult your physician. You can still eat these, but the dose of meds may need to be adjusted.).

___   You can make sure that you erase man-made foods with nitrates, as nitrates wreck our thyroid!

For example – breads are “fortified” with the synthetic B vitamin Thiamine Mononitrate (make sure your flours, pastas, dry cereals and doughs [and vitamin pills] do not have it! Use natural whole grains, instead.)  Do not use processed meats, sausages, bacon which have nitrates added. Check labels on other processed foods.

___   Iodized salt is NOT a good Iodine source! (Dr. Brownstein explains why it is not). Instead, use a complete, whole sea-salt like Celtic Salt from Brittany, France  OR Eden-brand Sea Salt.

___   Avoid most baked goods, dry cereals, pasta and pizza doughs which are literally killing you, for a second reason. Because of a changed-process in industrial baking made in the 1970s, Bromine was added instead of the long-used Iodine.  Business hasn’t changed even though the problems with Bromine came to light a long time ago.  Sodas also contain a form of this killer, Bromine.

More when I can!

Best to all – Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

I have been overwhelmed during my California trip and like others with diabetes, overwhelm has to be managed smartly. So, I’m late in posting, but am catching up using some important information on medications, conditions and suggestions for the problems described. These will be shorter articles.

1) Read the article at the New York times: New Group of Diabetes Drugs whereby the drug companies are seeking approval from the Federal Drug Administration (F.D.A.) for whole new types of diabetes drugs which sound like they have serious side-effects.

2) If you find your mind wandering (whether from low blood sugar, boredom or tiredness), then get out of that state quickly by watching photos of Nature for 7-10 minutes. There are lots of sites online which offer nature photos. This will not just help you focus (so you can take care of your low blood sugar, if that’s the cause), but also potentially lower your blood pressure and reduce stress hormones (which in turn, favorably affects insulin). Doing this will enhance attention and memory by about 20% say researchers at the University of Michigan, Ann Arbor.

Another choice to optimize focus and brain function: scientists published in Human & Experimental Toxicology that using the herb marjoram in a salad, dressing etc. is beneficial. Components in this mint-family herb prevent the break-down of the memory neurotransmitter acetylcholine.  This process may also offer protection against Alzheimer’s (senile dementia).  Add the herb to the cooler recipe below.

The herb sage also has some of the same qualities and is used by Native Americans to help brain function.

3) And, if you are feeling stressed-out, be sure to sprinkle some nutmeg onto your food. Researchers at Texas A&M University say that myristin induces you to relax by increasing your levels of the hormone serotonin. Just use a quick sprinkle. It would be even more beneficial in the evening with a glass of milk just before bed. More on helping diabetics sleep — next time.

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WATERMELON SURPRISE

Use your blender and produce this energy-drink!

2C organic watermelon, diced (if you include the seeds, then strain)
1/2C organic mango, diced
1C coconut “water” / “juice” – chilled *
a few leaves of fresh marjoram – to taste
1/2C spring water ice cubes
Garnish: fresh mint, fresh pineapple *

Blend 30 secs on the appropriate speed for your mixer.
Garnish. Use 20 minutes before any other food. Melons are very alkaline and should never be eaten with other types of food.

Many of us need Vitamin B6 to cope with stress and keep healthy nerves. Watermelon is a good source, along with many phytonutrients and lycopene.

The coconut is a source of catalase which helps your liver flush out undigested protein molecules. If you want more fiber, actually add some organic shredded coconut to desired thickness.  Coconut is beneficial for diabetics and everyone else! (See my archived articles about coconut on the upper navigation bar Archive tab.)

The fresh pineapple helps to pre-digest this food and speeds it through with less work for your over-taxed liver.

Enjoy!

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Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

I am continuing the posts over the next few weeks, as I can. It’s a busy family-time for me. I will include more recipes than usual, but will include scientific updates as I get time to do the research.

For those diabetics suffering from pancreatis, here’s input from Dr. Michael Cutler, MD.

“First, you should always seek the advice of your personal physician concerning your pancreatitis. But I can tell you this: for acute pancreatitis, you should immediately begin a diet of only clear liquids and then advance to juicing, along with pain control measures as needed. In general, recurring chronic pancreatitis often improves with cleaning up your diet, which means eating foods that require less of the pancreatic enzymes to digest it.

So what should you eat? You’ll need to cut out fatty and spicy foods, as well as heavy meals. Also, stop refined sugary baked goods with hydrogenated oils and replace them with high fiber (like cooked veggies). And be sure to include omega-3 oils such as cold-pressed fish oil and flax oil.

Next, identify major sources of stress and eliminate them. While you are making these lifestyle modifications, the following supplements can be very useful as a basic regimen for chronic recurring pancreatitis:

* Digestive enzymes with food for four months minimum.
* Vitamin B complex twice daily for six months or more. You can find these at your health food store.
* Lecithin (phosphatidylcholine) taken in a high dose twice daily for four weeks minimum to emulsify fats. You can also find these at your health food store.”

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INDIAN KESAR KHEER

This is an omega-3 rich chia “rice” pudding with saffron and nuts. Rosewater is found in a tiny, cobalt-blue bottle in the bar section of many supermarkets. For young children, you may want to make this a healthy snack, but for them, use your judgement as to whether to use the nuts at all; if you do, make sure they are chopped, well.

1 C cashews, soaked about an hour
2 C water
1 green cardamon pod
1/4 of an inch cinnamon stick
pinch of saffron
vanilla bean or extract, about 1 t
2-3 T agave
1/4 C chia seeds
1 -2 drops rosewater (optional)
pistachios* or other nuts for garnish

Throw everything but the chia and pistachios in the food processor or heavy-duty blender and blend til it’s yellow and liquified.

Put chia seeds in a big bowl. Pour saffron ‘milk’ over the chia and stir.

Refrigerate about an hour or overnight.

Garnish with pistachios (rose petals could be used, too) and eat.

* I never eat pistachios as they are a mold-source.

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Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

REFERENCE:
Omega 3 for Diabetics – Part 1
Omega 3 Foods for Diabetics – Part 2
Diabetics Need Omega 3 – Part 3
Omega 3 Helps Diabetes – Part 4
Omega 3 Fish Recipes – Part 5

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

The past 4 posts have been laying out the case about why Omega 3 fats are especially essential to fight diabetes and the accompanying physical issues which diabetics often wrestle with. Here’s some more about Omega 3 fish sources as well as  recipes to use as basics, in your kitchen!

For cold-water fish sources of Omega 3s, it’s important to know the “provenance” of the fish (i.e. what exact species and where they were fished).

Most lists just say Omega 3 sources are ‘cold water fish’. Sometimes they mention species (like “cod”, “salmon” etc.), but this is NOT good enough!

If we are to protect the oceans and ourselves, we must know more and then act to “preserve the natural fishery” and eat clean, pristine fish!

Here’s some more complete information about these “cold-water” fish and keep yourself updated at the Environmental Defense Fund site and Monterey Bay Aquarium “Seafood Watch” site!

Cold-water Omega-3 species to be AVOIDED are:

___   Atlantic cod – due to overfishing

___   Pacific cod (from imported sources) – poor product, bad environment

___  farmed salmon, from anywhere! same as above for cod

Cold-water Omega-3 speciesBest Choices are:

___   Arctic Char – farmed in fast, natural streams, in America and Norway and in cleaned recirculating closed systems. Also called Iwana and Alpine Char

___   Pacific cod – farmed US west coast – fished using bottom long-line technique or trap or hook-and-line, only

___   Pacific halibut, caught US waters

___   Sablefish / Black cod – wild, Alaska and British Columbia; California, Oregon and Washington have an Acceptable rating for the sustenance of the fishery. They are second choice. Sablefish should also be used to substitute for “Unagi”, freshwater eel, in sushi and other Japanese recipes, as Unagi is in jeopardy. Season: fresh is May – October. Frozen, all year.

___   Salmon – wild, Alaska

___   Pacific sardines, US waters only

___   Rainbow trout – farmed in US, only

Acceptable for the moment:

___   Alaska pollock as fish, not when processed as fake krab, surimi etc.

___   Salmon, wild – from north of Cape Falcon, Oregon (but Washington catch is high in mercury – so don’t eat often — none of this Washington state catch is for kids or if pregnant).

Here are a few special recipes from Monterey Bay Aquarium species which are sustainable and responsibly produced and harvested.

Find out about the status of the fisheries in your nation. The statements above are from the US, but highlight that there definitely are problems in parts of the world, especially where fish are being farmed or where there are little or no laws about pollution.

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Arctic Char, like Trout, is a cousin of Salmon. As such all sub-species have great Omega-3 profiles. Feel free to use them all year. Whole Foods and good health stores will carry it. Ask the fishmonger in your regular supermarket if they can order it, too.

ARCTIC  CHAR WITH FENNEL AND ORANGE

Serves: 4

4 med fennel bulbs, trimmed, cut lengthwise into 1-inch wide wedges, some fronds minced and reserved for garnish
2 lg red onions, peeled, cut through the stem end into 1-inch wide wedges
2 T olive oil, plus more as needed
4 t grated orange zest (from about 3 oranges), divided
1¾ t fennel seeds, crushed coarsely in mortar with pestle if desired, divided
coarse kosher salt and freshly ground pepper
4 Arctic char fillets, 5-6 ounces each
1/4 C balsamic vinegar
1/4 C fresh orange juice
2 t firmly packed brown sugar

Arrange one rack in the upper third of your oven and one rack in the lower third of the oven, then preheat to 450º F.

Combine the fennel wedges and onions in a large bowl, and then add the 2 tablespoons of the oil, 1 1/2 teaspoons of the orange zest, and 1 teaspoon of the fennel seeds. Toss to coat the vegetables. Sprinkle with salt and pepper and toss again.

Arrange vegetables in a single layer on a large, rimmed baking sheet, then place on the upper oven rack. Roast for 15 minutes.

Stir the vegetables and continue roasting until tender and beginning to brown, which will be about 15 minutes longer.

In the meantime, brush a small, rimmed baking sheet with olive oil. Also brush the skin of the fish with olive oil. Place skin side down on the prepared baking sheet. Brush on more olive oil to the  top of the fish and sprinkle with salt, pepper, 1 1/2 teaspoons of the orange zest and remaining ¾ teaspoon of fennel seeds.

After the vegetables have roasted for 20 minutes, place the pan with the fish on the lower oven rack and cook the fish until it feels springy when pressed in the center. This will take  about 8-10 minutes, depending on the thickness of the fish.

Another test of doneness: make a small incision in the thickest part of the fish. The flesh should be just opaque in the center. If it’s still translucent, then cook it a few minutes longer.

While the fish is cooking, mix the vinegar, orange juice, brown sugar and remaining 1 teaspoon grated orange zest in a large skillet. Stir until the sugar dissolves, and then simmer over medium heat until thickened to a syrupy texture.  Stir it frequently, for about 3 minutes, then remove from the heat.

Divide the vegetables and fish among 4 pre-warmed plates, saving the juices from the fish pan. Next, stir 3-4 teaspoons of the fish juices into the balsamic sauce. Spoon all of the sauce over the fish and vegetables. Sprinkle lightly with chopped fennel fronds and serve immediately.

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PACIFIC COD CHOWDER

Serves: 4

4  slices applewood-smoked “bacon” (1/4 pound), chopped (optional)*
1 lg onion, chopped
2 bay leaves
1 t minced fresh thyme
1/4 t paprika
(3) 8-ounce bottles clam juice OR fish broth
1/2 C spring or filtered water
1 pound organic Yukon gold potatoes, peeled, cut into 1/2-inch pieces **
1/2 C  organic whipping cream **
coarse kosher salt and freshly ground pepper
1 1/2 pounds Pacific cod, cut in 1-inch pieces
1 med bunch organic kale finely chopped (about 2 cups) **

If using, cook the “bacon” in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain.

Add the onion, bay leaves and thyme to the pot. Sauté over medium heat until the onion is tender, about 5 minutes. Stir in the paprika. Add the clam juice or broth, 1/2 cup water and then the potatoes. Bring the mixture to a low boil. Reduce heat to medium, cover and simmer until the potatoes are just tender, about 8 minutes.

Next, add the cream and bacon to the chowder. Sprinkle the cod pieces with salt and pepper then add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes.

Only after you are sure that the fish IS cooked, then taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.

NOTES:
* It’s optional to use “bacon” of any sort. Frankly, it just overwhelms the taste of the fish! But, if you want a vegetarian version, then use a soy “bacon” substitute. It gives a little flavor without being overwhelming, and it keeps the dish kosher, too.

** These 2 vegetables and the cream MUST BE ORGANIC! Why?

Regular potatoes are covered in fungicides.

Regular kale is often grown in polluted fields to draw-out the pollutants!

All fatty dairy products harbor environmental toxins unless they are organically-produced, with care.

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PACIFIC COD TACOS

I personally feel that the Fish Taco is Mexico’s greatest contribution to world-cuisine. I know there are other great Mexican meals, like adobos etc., but this is MY favorite!  Taco del Mar, si!

Serves: 4

Marinated Cod

1/4 C T  olive oil
2 T chopped fresh cilantro
1 1/2 T  fresh lemon juice
1 t  ground achiote* (ground annatto seed) (optional)
1 garlic clove, crushed
1 1/4-1 1/2 pounds Pacific cod

Cumin-Lime Aioli

1/2 C organic  mayonnaise
2 T  cold-pressed, extra-virgin olive oil
1 small garlic clove, finely chopped
1 1/2 T  fresh lemon juice
1 T  fresh lime juice
1/2 t ground cumin
1/4 t  ground coriander
1/4 t  cayenne pepper
pinch of white pepper or freshly ground black pepper
coarse Celtic sea salt

Pico de Gallo

2 med. organic red tomatoes seeded, diced
1 med. organic yellow tomato, diced
1 sm.    red onion, finely chopped
1/3 C  chopped fresh cilantro
2 T  fresh lime juice
2 T  fresh lemon juice
1 T  cold-pressed, extra-virgin olive oil
1/2 jalapeño chile, minced
4 shakes hot pepper sauce (such as Tabasco)

1/2 sm.  head organic red cabbage
8-12 organic corn tortillas
olive oil (for frying)
all-purpose flour

Cooking the Marinated Cod

Combine the oil, cilantro, lemon juice, (achiote) and garlic in a medium bowl. Cut the cod lengthwise into 3 x ¾- inch strips. Add to the marinade and stir to coat. Cover and refrigerate at least 1 hour and up to 2 hours.

Making the Aioli

Combine the mayonnaise, oil, garlic, lemon juice, lime juice, cumin, coriander, cayenne and pepper in a medium bowl and mix to blend. Season to taste with salt. (Can be prepared 2 days ahead; cover and refrigerate.)

For the Pico de Gallo

Combine the red and yellow tomatoes, onion, cilantro, lime juice, lemon juice, olive oil, jalapeno and hot pepper sauce in a medium bowl. Mix to blend. Season to taste with salt and pepper.

Cut the cabbage half in thirds through the core. Slice very thinly or shred on a v-slicer or a mandolin.

Warm the tortillas in the oven or on top of the stove.

To warm in the oven, preheat to 250º F. Wrap the tortillas in foil and heat in the oven while cooking the cod.

To heat on top of the stove, working with one tortilla at a time, place directly on a gas burner or hot, dry skillet and cook until beginning to brown in spots, about 20 seconds on each side. Wrap in foil to keep warm.

To Cook the Cod:

Cover the bottom of a heavy large skillet generously with olive oil and warm over medium-high heat.

Place some flour on a medium plate. Working in batches, remove the cod from the marinade, turn in the flour to coat, and add to the skillet (do not crowd).

Cook the cod until crisp, beginning to flake, and opaque in the center, about 3 minutes on each side. (The fish will start to separate into opaque flakes when it’s cooked through.)

Transfer to paper towels and drain. If the browned bits in the skillet become dark brown, pour off the oil, wipe out the skillet and add fresh oil. Sprinkle the cooked cod with salt and pepper.

Arrange 2 or 3 warm tortillas on each plate. Spread each with a little aioli and arrange fish strips in the center. Using a slotted spoon, dress with pico de gallo and top with shredded cabbage. Serve immediately.

*Ground achiote, also called ground annatto seed, is a deep red powder that gives the cod a rich, warm color. It can be found in Latin American, Indian and specialty food stores. Turmeric could also be used and it has real nutritional value as an anti-inflammatory.

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SABLEFISH – GENMAI CHA TEA SOUP

Makes 4 servings
Total Time: 65 minutes

2 C  short-grain organic brown rice
1 t Celtic sea salt, divided
1 package (about 0.8 oz.) toasted, seasoned nori seaweed*
2 green onions
2 t  organic oil
1 pound black cod (about 2 fillets) **
8 tea bags of genmaicha ***
4 C filtered water or spring water
8 more Cups – filtered water
1 t  black sesame seeds (white are 2nd choice)
tamari (a rich, traditionally-made Japanese soy sauce)(optional)
toasted sesame oil

In a medium saucepan, bring rice, 1/2 tsp. salt and 4 cups water to a boil. Cover, reduce heat to a simmer, and cook until rice is tender to the bite, about 50 minutes — or use a rice cooker using their proportions for the amount of water needed for 2C rice (dry). Remove rice from heat, uncover, and fluff with a fork.

Meanwhile, cut nori into 1/4-inch strips and set aside. Slice green onions crosswise (including green parts) and set aside.

Preheat broiler.

Rub a baking sheet with oil.

Put fish on sheet and turn over to oil both sides. Sprinkle with remaining 1/2 tsp. salt. Broil 3 to 4 inches away from broiler until cooked through (flesh flakes easily and is opaque in the center), about 5 minutes. Transfer fish to a plate and set aside.

When rice is cooked, bring 8 cups water to a boil in a saucepan. In a large teapot, measuring cup, or pitcher, pour the boiling water over tea bags. Let steep 5 minutes.

Meanwhile, put 1 cup rice in each of 4 large soup bowls. Place 1/2 fish fillet on each bed of rice. Pour 2 cups hot tea over each. Sprinkle with green onion and black sesame seeds. Serve immediately, with bowls of nori, tamari, and sesame oil on the side.

* Nori is the green-black seaweed used to wrap sushi rolls. It is easy to cut into strips with kitchen shears. Nori, tamari and sesame oil will all be available in a good health store.

** try to choose fillets of even thickness.

*** Genmai Cha comes in boxes in Asian (especially Japanese) markets. It is a green tea paired with roasted rice grains. It has a delicate, nutty flavor.

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REFERENCE WITH RECIPES:
Omega 3 for Diabetics – Part 1
Omega 3 Foods for Diabetics – Part 2
Diabetics Need Omega 3 – Part 3
Omega 3 Helps Diabetes – Part 4

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!”(TM)

This information is SO important for everyone, especially diabetics, that I have made it a 4-part series and have included more recipes for this “new” food, than I have ever incorporated in my articles before. Yes, you need to pay attention. This is about a Foundational Food, basic for Health. Period.

In fact, hemp, like coconuts,  is one of the earliest foods to be used by humans, and hemp seeds, which have a rich nutty flavor,  have long been recognized as an excellent source of energy, as well as nutrition.

Hemp is found all over. It may even be growing wild in your yard, especially if you have a rural property. In America, in colonial times, the government forced farmers to grow hemp. It was that important!

Now, let’s not get confused. Industrial hemp (food-grade hemp) is NOT the plant which produces marijuana (and using hemp as food will not affect drug-testing). The two plants are in the same botanical family, but that’s it. You can’t get “high” on food-grade hempseed and its products. But, how does this plant help you?

Hemp is one of the best sources of essential Omega-3 fats which you must eat everyday. You cannot make these important nutrients inside your body, and they are woefully lacking in most people’s diets today, with big-time consequences!

In the other parts of this series, I’ve talked about other food sources, but in these last articles, most of the space is reserved for recipes which I hope you will use as standards in your everyday cooking — replacing the less nutritious ones you use now.

Getting more Omega-3s in your diet is critical for everyone, especially as the ordinary diet produces a severe imbalance with Omega-6 essential fatty acids.

We are trying to reBalance this and correct the ills that too many Omega-6s cause. (Of course you NEED essential Omega-6s, just not SO much as most people get.)

Famed lipids expert, Udo Erasmus, has an oil blend with the correct balance sold as Udo’s Oil (TM) 3-6-9 Blend. It is vegetarian, organic, sustainable, made in the strictest conditions to protect the delicate natures of these precious oils. Learn to use it as the main basis for your needs, OR, as I do, make sure you get at least the best Omega-3 hemp oils (I like that Nutiva’s comes in a dark, GLASS bottle). The rest come in opaque plastic (no BPA).

As best-practice, all of these oils must be used cold, no cooking, and kept in the refrigerator.

The ideal balance is twice as many Omega-3s as Omega-6s. Both of these precious oils are the main structural component of EVERY cell membrane. They are vitally necessary to regulate cell activity, as well as for cell growth and proper cell division.

In addition to building your brain (they are the most important building-block; 70+% of your brain needs to be Omega-3s), having the proper balance of Omega-3s and -6s will also help you:

___   sleep

___   fight inflammation

___   retain  memory skills

___   regain or sustain joint movement and flexibility

___   succeed in increasing muscle and cardio-vascular endurance

___   maintain better healing and enhanced feelings of well-being

___   increase your calorie burning ability.

Udo Erasmus says we need 1 Tablespoon of balanced oil sources per 50 pounds of lean body weight (i.e. “normal” weight). Adults need between 65 grams and 100 grams of good fats a day (that’s 15% – 60% of calories from good fats) in a 2,000 calorie a day diet.

Finding ways for kids to accept new foods means that you have to give them versions of what they are already used to eating, and make it fun. Adults, sometimes act the same way, but hemp foods really are tasty, so just give it a go!

With hemp, you’ll be ingesting no pesticides;  this plant is so strong, farmers don’t need to use poisons, so it’s an ecologically-sound, organic crop right away! It’s probably the best ecological, organic protein source.

Buying hemp seed in bulk online from Manitoba Harvest, Nutiva, Navitas Naturals and others will be most economical, as they do sell larger and bulk options.

There are approximately 8 grams of protein in 2 Tablespoons of raw, unhulled hemp seeds (sometimes called hemp hearts). And, hemp contains ALL 10 Essential Amino Acids, too. What a super-food!

Hempseeds are non-gluten food, too, and a great vegetarian and vegan protein source. The same 2 Tablespoons in 1 Cup of spring water or alkaline water, placed in a high-speed blender, will produce nutritious, non-dairy, hemp milk.

Here are some other basic hemp recipes to become basic standards in your repertoire for use every week.

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Dr. BEN KIM’s HUMMUS

1 can organic chickpeas (garbanzo beans)
1-3 T raw organic tahini
juice of 1 small organic lemon
sea salt, to taste
organic extra-virgin olive oil OR hemp oil  (start with 1T)
Hemp protein, too, if desired OR  4T hemp seeds

Optional: a little lemon juice and / or Celtic sea salt

Rinse and bring canned chickpeas to a boil for one minute to help remove preservatives, then drain. If you use dry chickpeas, soak them in water overnight and cook until tender over low to medium heat.

After warming up chickpeas in a pot of boiling water and draining them, combine chickpeas and all other ingredients except oil in a food processor. As the ingredients blend together, add oil until desired consistency is reached.

Use with toasted whole grain bread, sliced tomatoes and lettuce. You can serve hummus at room temperature, cold, or warm – just after mixing.  The hummus keeps well in an airtight container for several days in the refrigerator.

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JULIE MORRIS’ DEHYDRATOR KALE CRISPS

Makes Makes: about 4 servings

Kale chips are very expensive in stores, so here’s how to make your own. Kale is a powerhouse vegetable. It is SO nutritious that it pulls massive nutrients from the soil. In fact you MUST use ORGANIC kale, as this soil-pulling action gathers everything from the soil. In polluted fields, kale is actually used to detoxify the soil and this regular kale is sold as food! The only “safe” kale is organic, which has been grown in non-polluted soil to begin with!

Whether you use an oven or a dehydrator, these chips are exceptionally flavorful.

You can also enjoy this recipe as a delicious fresh kale salad — just put together the ingredients and do not dehydrate.

Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and only add more if needed.

2 large bunches organic latigo (also called “dinosaur”) kale
3 T hemp oil
2 T fresh lemon juice

2 t onion powder
½ t Celtic sea salt
1 t garlic powder

¼ t black pepper
2T  heaping, fresh dill, chopped

Remove the thick parts of the stem from the kale leaves, (keep them to use in soups) and tear the leaves into 3″ x 3″ pieces inside a big bowl.

Then, in a small bowl, mix together the oil, lemon juice, onion powder, Celtic sea salt, garlic powder and pepper. Pour this mix into the kale bowl.

Using your hands, gently massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix it all for about 2 minutes, then add the dill and toss until combined.

Regular Oven Method:

Heat the oven to 250F degrees.

Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy.

Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.

Store in an airtight container to prevent kale from softening.

Dehydrator Method (preferred):

Warm the dehydrator to 115F degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on the relative humidity on the day you process it).

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HEMP HALAVAH

1 1/2 C shelled hempseeds
1/2 C organic honey (raw), (use another sweetner if to be eaten by children under 3 years old)

Finely grind 1C hempseeds in a coffee grinder (keep 1/2C whole for outer crust).

Empty the 1C ground seeds into a mid-size bowl.

Add honey gradually and knead until smooth. Make sure mixture is solid enough and not too sticky.

Roll out dough on a board or plate, 1/2″ thick. Then, cut into 1″ x 2″ strips.

Spread remaining whole seeds onto plate. Pat the strips in seeds until completely covered.

Store covered  in refrigerator. Use within 3 days.

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JULIE MORRIS’ HEMP FUDGESICLES

1 packet Nutiva Chocolate HempShake
6 oz organic milk (almond, hemp, rice, soy, goat or cow)
1 ripe organic banana
1 T Nutiva organic coconut oil
Optional: a little Grade B organic maple syrup

Mix very well in a blender, and then pour into popsicle moulds. Freeze. ===============================================================

More hemp recipes next time!

Start transferring these to become some of your “basic” recipes. Get the ingredients and just make the recipes your own once you make them once as originals. Make sure not to heat hemp past 325F and it’s better to NEVER HEAT IT.

Best to all — Em

REFERENCE:
Part 1
Part 2
Part 3

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at https://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

Read Full Post »

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