Tuesday, June 3, 2014
What Polar Bears And I Have In Common?
Apparently we're both feeling thoughtful at the moment... more about that tomorrow (I think, lol).
So I've been posting a lot about vitamin D of late, and I've a couple of things to add: 1. I'm not going to speculate about why at this point, but I've been having far fewer movements and tremours of late. A lot. Several days completely 'extra' movement free. I'll be seeing Dr. Wheeler on Friday next, so will be asking him about it. 2. The Great Scot has put on 4... that's right, four... pounds since starting vitamin D, and my sweetheart's appetite has been prodigious! 3M did do some research and found that this is an unusual reaction to D; much less than 1% of people reporting have mentioned this in conjunction with taking vitamin D. In fact, I've lost over 8 lbs. since I started taking it; this is from the change in my eating habits, however.
Speaking of eating habits: I love to snack and adore sweets, so what's a hungry diabetic to do? Keep enjoying both of course! And if you're a cheapskate (like me) it makes the search for snackables just that much more interesting. So how about some snack attack goodies? (Photo, but not recipe, credit.)
First let's try some Hummus (without tahini, I don't really care for it) made the cheapskate way... (most measurements won't be exact this time, since it depends so much on individual tastes; I'll just give you the ballpark figures). I've received no compensation for mentioning brands, they're just what I prefer.
2 cans garbanzo beans, drained ( I use Kroger's organic brand)
1/4 to 1/3 c. olive oil (actually, I use Pompeiian's OlivExtra Mediterranean blend with Evoo, grapeseed and canola oils)
1/4 to 1/2 of a large lemon
3 cloves garlic, peeled and minced
1/2 tsp. cumin (or more if you prefer)
sea salt to taste
Because I prefer a chunkier texture to my hummus, I don't use a food processor but this recipe easily adapts to using one, and will give you a smoother and creamier texture.
Rinse and drain garbanzos, then rub between your palms to remove most of the 'skins'. Mash with a potato masher until chunky. Add lemon juice, cumin, and sea salt to taste and mash a little longer. Using a wand blender, slowly add oil whilst blending, until hummus reaches desired consistency. Chill for a half hour or longer before serving. Makes 1 lb. + of hummus. What makes this a tasty bit of cheapskatery? The average price for 10 oz. of pre-made hummus is $4.99 in this area... made this way it costs about $2.87 for almost twice as much. Cooking dried garbanzo beans would make it even less expensive; hummus is full of healthy proteins and fibre from the garbanzos, and the fats are all healthy fats. Let's not forget the health benefits of garlic as well!
Oh, and I haven't forgotten about the sweet tooth... try this, based on mango lassi although my version is much pinker: (Photo, but not recipe, credit.)
I suppose I could call it a Manberry Lassie ... couldn't I?
1 c. sugar free vanilla yoghurt
1 ripe mango, cubed
1/3 c. red raspberries
2 tsp. sliced almonds
1 pkt. stevia, if desired
1/8 tsp. nutmeg
Place yoghurt, chilled fruit, and nutmeg (and stevia, if using) in blender, and blend to preferred consistency. Serve immediately, with almonds scattered on top. If you use frozen fruit it makes a somewhat ice cream-y dessert. Makes 2 servings.
For San Geraldo Mitchell, that sweet-faced puppy, who has suddenly developed a talent for stalking the wild toe monsters....