Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 What a bummer to have so many dietary restrictions. Hope that the medicine works for your diabetes without trouble. I have just a couple of things to mention....all carbohydrates convert to glucose and will raise blood sugars, and even with meat there is a portion that will convert too....whole grains are best of course because they convert a tad bit slower keeping blood sugars from spiking. Test, test, test, is the absolute key to controlling your diabetes as different foods affect different people differently and maybe some foods won't raise your blood sugars while for other people it will. Test before you eat and 2 hours after you eat to see how a food is affecting you personally. Once you get that knowledge you won't have to test as often. White potatoes convert to glucose faster than table sugar. In your recipe below...did you know that corn has a very high carb content and converts rapidly spiking the blood glucose levels? And so do peas. But corn is worse, especially that sweet canned corn. In the fritters the carrots are high carb and the potatoes even worse. and unfortunately the onion is also a bit high unless you use it gently. A carb counting book is a good investment so that you can keep track. Green vegetables are good (excluding peas), since you are ovo/lacto, cheese, eggs, milk products are all low in carbs, high protein, but remember they are also very high fat and in the end most diabetics die from heart disease or stroke and those appear to be connected to high fat diets. Now all of that being said they tend to treat diabetes differently in different countries, so this is what is recommended here and may be quite different in Holland. These recipes sound wonderful though!!!!!! I think I remember that there was a diabetic list started through someone in this group. It might be interesting to look at it to get ideas too. linda " Marie Rieuwers " <rieuwers PEPPERS STUFFED WITH CURRIED RICE 1 can sweet corn kernels A few frozen green peas (I just added a few at the last minute for extra colour) VEGETABLE CAKES/FRITTERS 1 large carrot, coarsely grated 2 medium potatoes, coarsely grated 1 medium onion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Marie, Nice to see you posting again. I'm sorry to hear of your diagnosis of diabetes but it does sound like you are ready to face life with it and, as you said, you are already beginning in a healthier place because of your vegetarianism. I am really inspired by you. You and your husband face many difficulties in the various restrictions on your diet and yet you sound so positive. Your two recipes sound delicious and very creative! I don't know if you are a person who keeps a journal (or has time) but what a wealth of knowledge you will have in a short time by teaching yourself to eat this new way. Maybe someday you could help someone else with what you learn. Best wishes! Shelly , " Marie Rieuwers " <rieuwers wrote: > > Hello everyone, > > > > I am finally back on deck – well, almost!!! > > > > I'm sorry I have been a bit quiet recently, but the last couple of weeks > have been rather `eventful' to say the least. I have been off work with a > terrible case of flu. It started on 5th March so it has now lasted two > weeks and it still doesn't seem to want to leave me. I have coughed so much > that it seems that every muscle in my body is aching!!!! Even now, I still > can't sit at the computer for too long a time as I start coughing and my > eyes start running. > > > > I went to the doctor in the first week I was off work – not about the flu > though. I had a fair idea in advance of what I would be told about various > symptoms I have been noticing for several months. I even mentioned my > suspicions to Hans in before going to doctor so no-one could accuse me of > being wise after the event. I told the doctor what I had been noticing and > she sent me off for blood tests. The results came in a week ago and > confirmed exactly what I suspected – diabetes. Because I still feel so > awful from the flu I haven't really given the diabetes much thought yet. > There won't be much dietary change involved as we are virtually eating a > diabetic diet anyway. All I hope is that when the medication starts to kick > in I will get some relief from the complete and total exhaustion I have been > feeling more or less constantly for ages now. It all remains to be seen. > The doctor has not mentioned the need for insulin at this stage so hopefully > a sensible diet and exercise regime will hold that at bay for the > foreseeable future. The thought of diabetes does not really worry me at > all. What I am hoping for is that the medicine (I started on tablets last > Tuesday) will help me feel less tired. Exhaustion is one of the main > symptoms of diabetes and it is getting to the stage where the even thinking > about minor exercise (such as walking outside) makes me feel tired. Other > symptoms I had, which made me suspect diabetes, were dry mouth, " heavy " legs > and very cold feet. > > > > I mentioned dietary changes and the need for some careful menu planning. > Finding a suitable and varied menu has now become quite an interesting > challenge. I have mentioned previously that my husband has been put on a > special diet and a diet supplement called Glucosamine in an attempt to help > relieve the symptoms of arthritis. When he bought the Glucosamine he was > given a sheet with dietary recommendations. The list of foods he should not > eat is quite extensive – > > > > Meat (no problem for vegetarians!!!) > > Alcohol (ditto as we don't drink either) > > Coffee (again not a problem as Hans can not stand anything bitter) > > All unrefined grain products > > All dairy products from cows > > All sugars and sweeteners > > Cocoa > > Chocolate (that is a huge problem for Hans as he has always been a > chocoholic!!!!) > > Peanuts > > All artificial flavour enhancers > > > > He is also supposed to restrict his intake of eggs to about 2 a week. > > > > In addition to these restrictions I now have the extra fun of working my > diet for diabetes into the general scheme of things – apart from avoiding > sugars I have to be careful to eat a regular supply of carbohydrates. As a > legacy of a near-fatal kidney disease I had when I was 18 I also have to > severely restrict my use of salt. > > > > One of the greatest changes to the way I cook is that I now have to make > everything from scratch. In the past I sometimes (only very occasionally > LOL) had a `cheat day' with a bought pizza, using a tin of soup as the base > for a sauce or serving pasta with a bought sauce. These are now all out of > the question. As well as having to spend much more time planning my menus > it now also takes a lot longer to do the shopping as there is no health shop > nearby. The supermarkets here do not stock more than the absolute basics as > far as specialty products are concerned. Sometimes I can't even buy > wholemeal flour there. Needless to say, cooking everything from scratch > takes a huge amount of time and, being away from home for 11 ½ - 12 hours a > day Monday-Friday doesn't give me much time to cook. I guess it will sort > itself into some sort of routine eventually but right now it is quite an > adventure!! > > > > They say that " necessity is the mother of invention " and I quite believe > that. I looked through quite a few of my cookbooks and had trouble coming > up with recipes that met all our dietary requirements/restrictions. I came > to the conclusion that it would be quicker and easier to go to the kitchen > and " fly by the seat of my pants " . Here are a couple of recipes I came up > with in the past few days. They are simple, use common ingredients and are > not too time consuming. However, be warned – they are NOT gourmet fare. > The ingredients are only approximate as I have to admit to being a > `non-weigher' (unless I am baking) > > > > PEPPERS STUFFED WITH CURRIED RICE > > > > 1 medium-large bell pepper per person (I used red ones) > > Brown long grain rice (about ¾ cup for two large peppers) > > Spring/green/salad onions – 1 bunch (you could substitute leeks) > > Curry powder to taste (I used about 3 teaspoons) > > Soft mozzarella - chopped (I used buffalo mozzarella) > > A few finely sliced button mushrooms (I think I used about 5 or 6) > > 1 can sweet corn kernels > > A few frozen green peas (I just added a few at the last minute for extra > colour) > > Oil for heating curry, mushrooms and onions (I guess I used about 1 > tablespoon or maybe a tiny bit more) > > > > Cook rice in boiling water until tender. (I didn't add any salt but most > people would probably find it too bland without salt). When rice is tender, > remove from heat, leave lid on saucepan and set saucepan aside. The rice > will absorb any remaining liquid. > > > > Heat oil in frying pan and add curry powder, onions and mushrooms. Cook > over gentle heat until curry begins to release its aroma and the > onions/mushrooms are soft but not soggy. > > > > Mix cooked rice, cheese, curry mixture, corn kernels and peas in a large > bowl. The residual heat it the rice will make the mozzarella melt and get > stringy. > > > > Remove `lid' from each of the peppers and carefully remove seeds and > membrane without cutting through the flesh of the peppers. Stuff the > peppers with the rice mixture, sit the `lid' back on each pepper and stand > them in a small ovenproof dish (just big enough so that they can stand > upright without falling over). Put about 1 " of water in the dish then cover > dish with aluminium foil. Put in a medium hot oven for about an hour (or > until peppers have begun to get `wrinkles', indicating that they are cooked > through). Remove dish from oven and carefully pour off water. > > > > I served the peppers with Brussels sprouts and a green salad. > VEGETABLE CAKES/FRITTERS > > > > I made these for dinner tonight and, even if I say so myself, they were > delicious and stayed quite moist without breaking up. When I went into the > kitchen I had absolutely no idea what I was going to cook so I looked at > which vegetables I had in stock and started from there. Once again, the > quantities are very approximate. I ended up with too much mixture (enough > for 8 quite generous sized patties) but the 2 left over patties will keep > until Tuesday when I can serve them as a side vegetable, > > > > 1 large carrot, coarsely grated > > 2 medium potatoes, coarsely grated > > I large(ish) zucchini, coarsely grated > > 1 medium onion. I grated the onion but you could also chop it if you prefer > > 1 egg > > About 2 tablespoons wholemeal flour > > Freshly ground black pepper (Feel free to add salt too. Most people would > find it too bland without salt, but Hans is now quite used to adding his > salt separately when the meal is dished up) > > A little (probably about 2 teaspoons) Worcestershire sauce (I used a > vegetarian variety – most brands contain anchovies) > > Oil for cooking (I estimate that I used just under 1 tablespoon of oil for > each batch – I used olive oil) > > > > Thoroughly mix all the ingredients (except the oil) together in a large > bowl. > > > > Heat a little less than a tablespoon of oil in a pan until a little water > `flicked' in sputters immediately. Place large tablespoons of mixture into > the pan and allow to cook until brown underneath and you can turn the > patties over without them breaking up. I cooked 4 patties in each batch. > Turn patties and cook on second side. Make sure that the patties are cooked > long enough to remove the `floury' taste but not so long that they dry out > too much. Keep first batch warm in the oven while you cook the second batch > in exactly the same manner. Rest patties on paper towel before serving to > make sure they are not too oily. > > > > We had the patties with nothing other than a green garden salad. > > > > Cheers from Marie in Holland > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Oh Marie, so sorry about your poor health. That flu is horrible stuff. My daughter is still getting over it right now. i hope you feel well soon and can then just concentrate on managing your dietary concerns with diabetes. Those two recipes you shared sound wonderful! Thank you so much; you are quite creative. ~ pt ~ Today is the day when bold kites fly, When cumulus clouds roar across the sky. When robins return, when children cheer, When light rain beckons spring to appear. Today is the day when daffodils bloom, Which children pick to fill the room, Today is the day when grasses green, When leaves burst forth for spring to be seen. ~ Robert McCracken, 'Spring' ~~~*~~~*~~~> , " Marie Rieuwers " <rieuwers wrote: > I'm sorry I have been a bit quiet recently, but the last couple of weeks > have been rather `eventful' to say the least. I have been off work with a > terrible case of flu. It started on 5th March so it has now lasted two > weeks and it still doesn't seem to want to leave me. I have coughed so much > that it seems that every muscle in my body is aching!!!! Even now, I still > can't sit at the computer for too long a time as I start coughing and my > eyes start running. > > PEPPERS STUFFED WITH CURRIED RICE > > VEGETABLE CAKES/FRITTERS Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.