Wraps! Part 1 – Mountain Bread

I don’t miss sugar much anymore, but I do miss bread. And by “bread” I don’t mean almond croissants dusted with powdered sugar – I’m not that unreasonable at this stage in my diabetic journey. It’s the humble sandwiches I miss the most.

Well, I used to miss toast in the morning, too, until I found this fantastic seedy bread recipe, which I make on a regular basis. This bread, however, is not really suitable for sandwiches unfortunately.

Why are sandwiches so… desirable? Well, I thought about it. It’s the softness of the bread, the joy of eating with your hands, and the “surprise” of tasty filling inside, all melding together in your mouth in one happy bite…. Most bread is too carb-rich for me, but is there a guilt-free alternative?

Enter wraps. Wraps are great! Here is the most bread-like commercial (i.e. most low-carb per square cm) wrap I found, after searching high and low through supermarket aisles. Here’s my low-down “pro vs con” analysis:

Mountain Bread (or similar, super-thin wrap bread)

mountain bread wrapPros:

(a) Relatively low-carb (13.6g per wrap for Mountain Bread rye version) and low calorie.

(b) Each wrap is large, and can hold a decent amount of fillings. If you fill it with low or zero-carb veggies and other food, you can have two wraps per meal and be on track at nearly 30g per meal. That’s not bad at all. I usually have just one though, with salad or soup on the side, or with more substantial and fun (read: high-carb) fillings like beans and vegetarian sausages.

(c) Mountain Bread is conveniently available at most Australian supermarkets.

(d) They last for a week or more in the plastic bag it comes in. Great for camping trips!

(e) I haven’t tried it, but you can make a toasty version of it – oozy vegan cheese and tomato, anyone?

Cons:

(a) It is a bit pricey. In stores in Sydney, they cost 50c per wrap.

(b) The wrap dries out quickly if left in the open. At a picnic on a sunny day, I left the wrap on my plate for a few minutes while attending to my kids, and the wrap had gone all brittle and cracker like. What a disappointment.

(c) Mountain Bread itself has very little flavour in my opinion.

(d) 13.6g is still a chunk of carbs. If you eat two wraps, that’s it for your carb “allowance” – no room for much else, like dessert.

(e) It’s not gluten free, and it’s not organic.

mountain bread wrap

Oops, this was too much filling! See what I mean? But see black thingy hiding behind my Mountain Bread? Could it be a back-up wrap for the spilled food? That’s for the next post.

 

Cashew Miso Tofu Dip (Vegan, GF, Oil-free, Low-Carb)

Cashew is magical. It can morph into anything, it seems. Milk, butter, white sauce, sour cream, and of course cheese. All nuts and seeds are amazing in their shape-shifting abilities actually (and godsend to people on vegan, plant-based and/or raw food diets). But cashew? Cashew is the reigning Queen of Creaminess. Plus it’s more affordable than, say, macadamia nuts or pine nuts.

Cashew miso dip

Here’s a quick cashew miso dip recipe that’s one of my current favorites. Miso makes it extra tasty, and tofu adds more creaminess, substance, and balance. Without tofu, the combination of cashew, miso and garlic create way too much flavor in my opinion – umami overload. Tofu brings the whole thing together.

The dip is diabetes friendly, but cashew does have a rather high carbohydrate content, and high calories, so it’s best to watch your portion size even if you are tempted to eat it by the spoonful.

cashew miso dip

Try the dip also as a sandwich or wrap spread, in lieu of mayo, as a salad dressing with a bit of thinning, or on (zucchini?) pasta, fritters, vegan schnitzels… anything really. I hope you give the recipe a go, and let me know how you like it!

cashew miso dip

cashew miso dip
cashew miso dip

Cashew Miso and Tofu Dip

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October 2, 2017

A quick, creamy, and addictive cashew dip with a subtle Asian flavor.

  • Yields: about 1 cup

Ingredients

1 cup dry cashew, soaked for 2-3 hours or overnight

1/2 cup momen or medium-firm tofu (not hard tofu)

1 cloves garlic, peeled and chopped

1 tsp fresh ginger, chopped (optional)

1 tbsp tahini (optional)

1 tbsp miso (brown or white)

1/2 cup vegetable soup stock or water

Directions

1Put all the ingredients in a blender or food processor, and process until very, very smooth. I have a high-speed blender and it takes 1-3 minutes.

2Taste, and adjust seasoning.

Garnish with chopped coriander, green onion, or chives for a pretty presentation.

If you are avoiding soy, try using vegan yogurt instead of tofu. I tried it with Nudie coconut yogurt (natural), but I wasn't crazy about the noticeable coconut flavor. But a different brand might be okay.

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Adzuki Bean Hummus (Vegan)

adzuki bean hommus

Did you know that you can make hummus from any beans? Adzuki beans, for one.

adzuki beans

In Japan (where I grew up), cooked adzuki beans are often mixed with sugar to make fillings for sweet treats like mochi and buns. Adzuki inherently tastes sweet, even without added sugar. So I was a little skeptical at first of making savoury dishes with adzuki beans.

adzuki bean hommusUntil I tried this hummus. Totally delicious! Adzuki beans are one of the most nutritious and diabetes-friendly beans around, apparently. It has lots of protein, fibre, antioxidants, and potassium, for starters.

Making adzuki hummus is simple, except you need to cook the beans from scratch. Unlike chickpea or other more common beans, it’s hard to find canned (and unsweetened) adzuki beans in supermarkets. But don’t let that stop you. Adzuki is one of the easiest, fastest beans to cook from scratch.

And the hummus is so pretty! It has a beautiful light purple colour. Enjoy it as a dip for all sorts of veggies (raw bok choi is so delicious, and conveniently shaped like a spoon for scooping up hummus).

I hope you enjoy the recipe.

adzuki bean hommus

adzuki bean hommus
adzuki bean hommus

Adzuki Bean Hummus

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September 23, 2017

Move over, chickpeas! Make this tasty, nutritious, and pretty-in-purple adzuki bean hummus for a change. I guarantee you'll fall in love.

  • Yields: about 3 cups

Ingredients

1 cup uncooked adzuki beans

4 tbsp tanihi

1 tsp salt

2-3 garlic cloves

Directions

1Soak the adzuki beans overnight in filtered water.

2Cook the soaked beans until tender. I cook all beans in my beloved Instant Pot – an electric pressure cooker – and it takes about 5 minutes of pressure with natural release. Not long at all, unlike black turtle beans that take whopping 35 minutes in the pressure cooker. You can also cook the beans in a pot of simmering water on stovetop – just add a little more water several times as the water evaporates. You'll have about 3 cups of cooked adzuki beans.

3Drain the beans well. In a food processor fitted with an S blade, process the beans, garlic, tahini, lemon juice and salt until smooth (or with a bit of texture if you like it that way). Adzuki beans are pretty juicy when cooked well, so there is no need to add extra water or oil (as you would when making chickpea hummus).

4Taste, and adjust seasoning / lemon juice / tahini to your liking.

Try different flavour additives. Reduce salt, and try adding a litltle soy sauce, miso, or vegan fish sauce. Add a drizzle of toasted sesame oil for a more intense flavour. You can also try adding cumin and/or paprika for a more Mediterranean flavour, but keep it simple because you don't want to overwhelm the delicate, subtle flavour of adzuki beans.

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Halloween

Happy Halloween, everyone! I’m not a Halloween kind of person actually. But when your kids are so excited about a school Halloween party, does a parent really have a choice but to go along with it? My ex got them scary costumes, and I – reluctantly – agreed to help with the “best curved pumpkin contest” bit. There were a couple of obstacles though.

First, we couldn’t find any Halloween-like orange pumpkins. We drove around town knocking on different veggie shops and supermarkets – but nobody had any, not even for display. Seriously? I mean, come on veggie shops! Where is your holiday spirit? So our only choices were (1) Japanese pumpkins (too ugly and bumpy, what with green and brown patches on the outside), (2) Kent (smooth skin, but boring beige colour, and they were too huge anyway), or (3) butternut squashes. The choice was kind of obvious. Butternuts were cute, came in just the right size for the kids, and had a smooth orange-y skin. First problem solved!

Second, I had no idea how to curve a pumpkin. I’ve never done it or seen it done before. But then – Youtube to the rescue! After watching three random pumpkin-curving tutorials, I felt confident enough to give it a go.

OLYMPUS DIGITAL CAMERA

The best part was seeing the kids super excited and engaged! Even I got into the activity and enjoyed it a lot. I helped quite a bit with sharp knives and linoleum curving chisels (which I conveniently had in my craft supplies). But my six-year old grabbed a chisel at some point and started curving on his own – and he was surprisingly careful. I should just trust my kids more.

pumpkin curving for halloween

Even my ADHD daughter stuck with the activity for two whole hours.

pumpkin curving for halloween

And how cute are these pumpkins when lit up at night?

roasted pumpkin bits

Here are the pumpkin shreds that got scooped out. After the kids went to bed, I roasted them with a bit of olive oil. They were so sweet and tasty, I ate nearly a quarter of them straight out of the oven with a spoon. The rest, I pureed in a food processor and….

sourdough pumpkin bread

Made them into pumpkin sourdough bread and scrolls the next day. Mmmm. I am loving the 100% whole rye flour and wholemeal spelt flour combination. I also threw in some almond and soy pulp from making milk.

pumpkin seeds roasted

I saved all the seeds, too. Roasted till crunchy, they make nutritious, tasty – and free! – snack. I’ll be enjoying these healthy and nutritious jack-o-lantern offcuts today, while my kids will no doubt be eating too many of those supermarket candies at the party tonight. But so it goes!

 

How to convert a recipe to be diabetic friendly (plus a carrot muffin recipe)

If you follow a plant-based diet, you have probably heard of the term “veganise.” It means converting a conventional recipe into a vegan one. For example, if a recipe calls for an egg, you omit the egg and use flax meal or chia seeds instead.

If you are diabetic and follow a plant-based diet, the conversion becomes a bit more complicated two-step process. One: veganise it. Two: make the recipe more diabetic friendly (I’ve been looking for a snappy term for this process – but sadly can’t find one yet. “Diabetise”?

Of course, you can start with a vegan recipe to begin with, and make it just a one-step process of “diabetising” it – and there are plenty of amazing vegan recipes available these days.

So how do you make a recipe more diabetic friendly, you ask? Here’s what I do when making sweet treats.

(1) reduce the amount of sugar – sometimes a recipe calls for a ridiculous amount of sugar, I can halve the amount and it still tastes sweet enough to me. I normally start with less sugar, and taste the mixture as I make it. If I want more sweetness, I gradually add more sugar until I’m happy.

Keep in mind that baked sweets taste less sweet than uncooked dough or batter. In other words, when tasting unbaked batter/dough, make it a little sweeter than you’d like.

(2) replace refined sugar with low-GI, low-carbohydrate sugar, like maple syrup, coconut sugar, or sometimes, even fake sugar (though too much of that might upset your tummy).

(3) replace plain flour with low GI, low-carbohydrate flour, such as besan flour, almond meal, peanut flour, buckwheat flour, rye flour, and wholemeal wheat flour. These flours are generally interchangeable with plain flour. I stay away from coconut flour and flax meal, because they are not interchangeable with regular flour – and requires significant modifications elsewhere in the recipe.

(4) use more nuts and seeds, and less dried fruit. Or omit dried fruit.

(5) use more vegetables, rather than fruit or other high-carbohydrate ingredients.

(6) replace oil or fat with apple sauce, mushed banana, pumpkin puree, or vegan yoghurt.

Sometimes I do all these things for one recipe, and sometimes I only do one or two modifications. Sometimes the result is just delicious! Sometimes I go too far into the “healthy” realm and my family and friends reject the modified creations (for not being rich or sweet enough, or for having the wrong kind of texture) – in which case will have to polish them off all by myself in order to avoid wastage. How tragic! Very rarely do stuff go in the compost bin though. I think it happened only once or twice.

Yes there is a bit of guesswork involved when making these modifications, but with trial and error and an adventurous spirit, you’ll soon get a hang of it. Just remember, it’s okay to fail sometimes! I fail all the time actually, but even failures can be quite tasty.

Carrot muffins (diabetic friendly)

Take these carrot muffins, for example. The original recipe is from a book called “Vegans with a Vengeance” by Isa Chandra Moskowitz. It’s a fantastic book on vegan cooking, but the recipes do often call for plenty of sugar, oil, and high-carbohydrate ingredients – things that wave red flags for diabetics.

Even though this particular recipe was pretty healthy to begin with, I still made a few modifications.

(1) I swapped the plain flour with a mixture of gluten free, lower-GI flours. I used a combination of buckwheat, brown rice flour, and oat flour (make sure you use gluten-free oat flour – not all oat flour is gluten free, apparently).

(2) Because the gluten-free flours tend to make muffins more crumbly, I added a tablespoon of flax meal to give more binding power.

(3) Instead of canola oil, I used apple sauce.

(4) Instead of regular sugar, I used coconut sugar.

(5) To add more kiddy appeal to the otherwise very brown, plain, and hippy-looking muffins, I decorated the muffin tops with blueberries, bananas and walnuts.

And the result? Very tasty muffins! Not too sweet, but just sweet enough for breakfast or for school lunch box. They also have a perfect structure – neither crumbly nor mushy. My kids gobbled them up, with a bit of vegan butter on top.

diabetic friendly carrot muffins

Here’s my modified, more diabetic-friendly carrot muffins. You can of course play with it anyway you like! You don’t have apple sauce? Try mushed banana or coconut yoghurt. Don’t have carrots? Use grated zucchini or sweet potato instead. Omit the raisins and use nuts and seeds instead (if I were making these muffins just for me, I would have omitted the raisins – but I made these mostly for my kids, so I left them in). Add more spices like vanilla, cloves, or orange zest. Have fun and remember, it’s okay to fail!

Carrot muffins (diabetic friendly)

 

Carrot muffins (diabetic friendly)
Carrot muffins (diabetic friendly)

Carrot Muffins (Gluten Free and Diabetic Friendly)

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October 21, 2016

This recipe is adapted from a carrot breakfast muffin recipe by Isa Chandra Moskowitz, from her Vegan with a Vengeance book.

  • Yields: 12 muffins

Ingredients

1 1/2 cup gluten-free flour mixture (I used brown rice flour, oat flour, and buckwheat flour, in equal amounts) - if using oat flour, and if gluten-free is important to you, please make sure you are using gluten-free kind of oat flour!

1 tbsp flax meal

1/4 cup coconut sugar (or fake sugar, if you prefer)

2 cups finely grated carrots (about 2 and a half smallish carrots)

1/2 cup raisins (optional)

1/4 cup apple sauce

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 cup blueberries, chopped bananas, or other fruit or nuts for topping

1/4 tsp salt

1 cup oat milk, soy milk, or nut milk of your choice (I used homemade oat milk)

Directions

1Preheat your oven to about 200 degree Celsius (400 Fahrenheit).

2Soak the raisins (if using) in hot water to plump them up - for about 10 minutes. Then drain.

3Mix all the dry ingredients in a big bowl - flours, baking powder, baking soda, spices, flax meal, salt, and sugar.

4Add grated carrots and raisins to the dry mixture and mix them with a spatula.

5Pour apple sauce and non-dairy milk into the flour/carrot mixture, and mix well with a spatula. The dough shouldn't be too dry or too wet - the batter should gently drip off your spatula. Add a bit more milk if it's too dry. Add a bit more flour if it's too wet.

6Prepare your muffin moulds. You can either use a non-stick mould and brush or spray it with oil, or use store-bought paper muffin liners, or just cut up little squares of baking paper and line the moulds with them (like I did in the photos).

7Bake for about 20 minutes, or until cooked through. You can gently press the top of the muffins with your hands, and if it feels firm and springy, they are baked. Or you can insert a bamboo stick into the muffins, and if it comes out clean, it's baked. Take the muffins out of the oven and let them cool for a bit before devouring them.

Instead of carrots, grated sweet potatoes is tasty, too (though slightly higher in carbohydrate).

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Pumpkin Soup Bread

One of the first bad news I learned after my diagnosis was that bread is bad for you if you have diabetes. I loved bread – baking and eating – so this was devastating news. I vividly remember the first endocrinologist I saw bluntly telling me: “they say wholemeal bread is better for you, but bread is bread, and they are all bad.” I might have imagined her sporting devil’s horns on her head at that moment.

After dutifully avoiding bread (along with other carbohyrdrate-rich food, like rice and pasta) for nearly two years though, I came to doubt my carb-avoiding regime. I’ll do another blog post later, but I began to read books on naturally healing type 2 diabetes, not by avoiding all carbohydrates, but by consuming good carbs – wholegrain, low-GI carbs – as part of your daily diet. Here’s one such person who advocates this diet. Here’s another. Many Japanese books on natural healing advocates eating brown rice every day as well.

So I began to eat bread as an occasional treat these days. I still won’t touch white bread, but homemade sourdough bread, featuring low-GI whole grains like spelt and rye seem okay to me. I use homemade sourdough starter for my bread (I used the method in this wonderful book), so it takes 24 hours or more to make one loaf of bread – but oh they are so worth it.

One of the best things about making your own bread (whether you use sourdough starter or not) is that you can incorporate a lot of different things in it – nuts, seeds, almond or soy pulp from making almond/soy milk, veggie pulp from juicing, etc. And it’s super cheap to make. Forget that $10 loaf of sourdough bread from artisan bakeries (as good as they are). I buy my organic flours in bulk here.

Last night I had a big jug of leftover pumpkin soup that my kids refused to eat for dinner (so heartbreaking. It was such lovely soup…). What do I do with it? I’m not a big fan of sweet soups, either…. And then I had a lightbulb moment: make bread with it of course!

leftover pumpkin soup

I used pumpkin soup in lieu of water when mixing up the bread dough. It worked beautifully. The bread was moist and subtly sweet, but not overwhelmingly pumpkiny. In fact you won’t even know there’s pumpkin in it. With all the brown flour I used, you can’t even see the pumpkin yellow colour. Oh how I’m happy I didn’t waste all that soup!

pumpkin bread with soup

Heres’ my indulgent breakfast this morning. Fresh-baked toast – with green smoothie. Yum.

pumpkin bread for breakfast

Here’s the recipe for you if you’d like to give it a try. The measurements are not precise, so you can play around with it. If you don’t have a sourdough starter, no problem. Just go without and use the rest of the ingredients. If you don’t have a stand mixer, no problem as well, just use a big bowl and mix everything and knead with your hands. A bit more messy, but not hard at all.

pumpkin bread with soup
pumpkin bread with soup

Pumpkin Soup Bread (Vegan, Low GI, Oil-Free)

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September 14, 2016

  • Yields: One loaf

Ingredients

3/4 cup sourdough starter (optional)

2 cup wholemeal spelt flour

2 cup wholemeal rye flour

1 tsp instant yeast

1-2 cup pumpkin (or other) soup

some water, to adjust consistecy

1 tsp salt

1 tbsp chopped rosemary (optional)

1 handful of pepitas (optional)

Directions

1Mix all the dry ingredients together in a stand mixer bowl.

2Turn the mixer on at low speed. Add about 1 cup of pumpkin soup, and then Gradually add more liquid (more soup, or if run out, use water) until you get a fairly wet dough. The dough should stick to your hands if you touch it. But don't get too fussed about it! As long as all the dry stuff is wet, and the dough isn't all gathered around the dough hook, it'll work fine.

3Keep mixing for about 5 minutes. Rye flour doesn't have much gluten, so it's not important to knead it for a long time.

4Remove the dough hook, and use your wet hand to smooth out the dough. Cover the bowl with a saucepan lid or wet towel. Leave it on your kitchen counter for 12-24 hours - until the dough doubles in size, approximately.

5Line a loaf pan with parchment paper - this way it'll be easy to get the bread out when it's baked.

6Sprinkle a good 1/2 cup of flour onto your kitchen counter, and tip the soft, risen dough onto it gently. You don't want to "punch" the dough down!

7Cut the dough in three equal portions. Using flour on your hands so the dough won't stick, *gently* shape each portion into a rough ball. Resist the urge to mix in more flour into the dough. Soft dough makes tasty bread. Squeeze those dough balls into the lined loaf pan, cover with a wet tea towel, and leave it to proof on your kitchen counter for 1-3 hours, until it puffs up.

8Preheat the oven at about 200 degree Celsius. It takes about 15 minutes for an oven to heat up.

9Brush to top of the bread with a bit of milk or oil, and sprinkle some pepitas on top if you like.

10Once the oven is hot, and your bread dough looks puffed and ready, gently put it in the oven. Bake for about 30 minutes, and when the top of the bread looks golden, take it out.

11Gently take the bread out of the loaf pan. Remove the parchment paper, and check the bottom of the loaf. If it looks crisp, brown, and sounds hollow when tapped, it's done. But if not, put it on a baking tray (no need to put it back into the loaf pan), and bake for another 10-15 minutes. It's hard to be precise because every oven is different. When the bottom of the bread is crisp, your bread is ready.

12Leave the loaf to cool on a wired wrack for about an hour before slicing and eating (I know it's hard).

This recipe is very flexible, so please don't be afraid to experiment! If you have only a bit of pumpkin soup left, that's not a problem. Use water for the rest of the liquid content. I had a LOT of soup left over, so I used pretty much all-soup for the liquid bit. Homemade bread is very forgiving, so it's hard to get it to fail!

The only thing that's important here is: (1) use whole grains, and (2) use only a small amount of yeast, and let it ferment slowly for 24 hours or so. Wholemeal flours need that kind of time to open up in flavour and develop. It'll be easier to digest and better for your sugar level (which is my understanding). In hot summer, you might want to put the dough in your fridge overnight and let it ferment in there, instead of a kitchen counter.

Oh one more things: This bread is vegan only because the pumpkin soup I used is vegan. If you used non-vegan ingredients in your soup, naturally the bread isn't vegan.

 

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My Sort of Diet Regime, and Breakfast Dilemma

Happy Sunday, everyone! Before I go on any further, I should briefly tell you what kind of diet regime I’m following to heal my body from diabetes. The short answer right now is – mostly plant-based (and by that I mean 95% plant-based, with occasional eggs), whole grains (mostly brown rice), with lots of vegetables (cooked and raw), and beans. I also try to minimise oil, and I try to make almost everything from scratch, and avoid processed food as much as possible. Oh, and most importantly, NO SUGAR – but this is the hardest part by far!

I’m such a sugar addict, so quitting sugar is hard enough. I fail every day. But the biggest “enemy” to my alleged sugarless regime is… my kids. My kids who love to eat sweet things.

Breakfast, for example. I now try to eat healthy, veggie-filled, savoury breakfast like this:

 

salad breakfast

Tofu scramble! I love it. Sometimes I have miso soup and brown rice. Or a big bowl of leftover salad from the night before. With a cup of coffee of course.

This morning though, my kids had a different idea for their Sunday breakfast.

chocolate pancake

Chocolate pancakes with raspberry and orange sauce, homemade coconut yoghurt and apple sauce. How can I even resist eating just one of these fluffy, pillowy, chocolatey pancakes? Impossible really. I had one and a half. With a heaping spoonful of raspberry sauce. It was delicious beyond belief.

Then I recovered from my blunder and quickly made myself cabbage and wakame miso soup with brown rice. It wasn’t as delicious as those fluffy pancakes though, but at least it wasn’t a total loss for me. One point lost and one point gained I say.

Now off to a nice long walk in the sun to burn off that yummy pancake!

PS: The pancake wasn’t all that unhealthy actually – I used 1/3 part chickpea flour, 1/3 part wholemeal rye flour, and 1/3 part brown rice flour + organic cacao powder + homemade soy milk + baking powder + baking soda – so low GI and no added sugar. Hmm. Maybe I can eat just one more for morning tea?

 

 

Homemade Apple Sauce – Continued

Well the second batch turned out much better! Now I have figured out how to use the Kitchenaid mixer strainer, it went without much mess at all.

And I love the extra spices. Forget about using the sauce as an oil substitute in cooking – you can just eat it straight from the jar with a big spoon and it is so.beautifully.sweet I can’t believe there is not a grain of sugar in it.

 

apple sauce in instant pot

I used my Instant Pot again for “steaming” the jars for (hopefully) proper preservation – so these babies can live in my pantry for a while, not in my fridge.

 

apple sauce in jars with labels

Ta-da! Nothing like a personal, final touch of labels. I love Photoshop, too. On to my next kitchen project…

 

Hello from Sydney, Australia!

Woohoo, so excited to write my first post here. My name is Asako, and I live in beautiful upper Blue Mountains about 2 hours from Sydney. As you might have guessed already, I have type 2 diabetes. It’s been a roller-coaster ride of two years since my diagnosis. It’s never been easy, and I’m struggling daily how to deal with it. One step forward and one step back, is how I feel about my progress towards wellness.

But it’s not all bad news actually, not at all. How many times have you heard that “diabetes is a life-changing serious illness”? Well it’s true, but life changing in a GOOD way, too. Having a chronic illness opened up a whole new, exciting world of adventure and learning – about health, exercise, dealing with stress, and most of all cooking healthy and amazing food.

So stay tuned and I’d love to share my daily ups and downs, along with cooking tips and random thoughts here – whether or not you are diabetic, pre-diabetic, or just wanting to try different, healthy food.

xx

Asako