lentil pasta that actually tastes good!

You know I’m a pretty adventurous eater.  I’ll make black bean brownies and sneak greens into just about anything.  But, not all of the creations or products I try hit it out of the park, if you know what I mean.  Sometimes, beet pancakes taste a *little* too much like beets, and quinoa flour really does taste like dirt. Just sayin’.  (It does, however, do very well mixed with OTHER flours and with acidic ingredients, like plain yogurt or sour cream.  These Sour Cream Fudge Cupcakes are shockingly good.) Continue reading “lentil pasta that actually tastes good!”

Diabetes: A Primer (Part 2)

 

Last month, I provided some basic information about diabetes, pre-diabetes and how they are diagnosed. If you recall, diabetes is characterized by insulin resistance, which is the condition of having high blood sugar. Having sustained periods of high (or low) blood sugar can have serious implications on your health, and can lead to multiple co-morbidities, such as heart disease, kidney disease, blindness and neuropathy. Fortunately for many of those with diabetes, the condition can be improved or even managed completely through diet and lifestyle changes. However, very few make the diet and lifestyle changes that can improve their health. Continue reading “Diabetes: A Primer (Part 2)”

Diabetes: A Primer (Part 1)

According to recent statistics, almost 10% of Americans (approx. 30 million individuals) have diabetes, and 12.2% of New Yorkers are diagnosed with either Type 1 or Type 2 diabetes. Diabetes is a condition in which a person’s insulin response to the metabolism of carbohydrates is impaired, which leads to increased amounts of glucose in the blood and urine. Insulin resistance characterizes Type 2, which is the most common form, and those with Type 2 may not require insulin injections. Those with Type 1 diabetes, also known as ‘insulin-dependent’ diabetes, require insulin to be given via an injection to regulate their blood sugar. Type 1 diabetics are usually diagnosed as children, and make up a much smaller percentage of the total number of those diagnosed with diabetes. Continue reading “Diabetes: A Primer (Part 1)”