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Diabetes Diet #67: The Energy of Diabetes

Diabetes Recipes:

Betty Jones' Applesauce
Cider Poached Apples

What is crisp, juicy, vibrant, crunchy, sweet, and tart?If your answer is an apple you are right but apples are only part of the answer. We'll get to the apples later.

The other answer, if you stretch your creative thinking a bit, is energy. Rather than go off into a complicated explanation of the various types of energy present in all sciences from chemistry and biology to quantum physics, nuclear, sound and electromagnetic energy, let's concentrate on the energy of diabetes.Never heard of it? Read on to learn about the JJA diabetes energy theory.

Diabetes contains an essential energy which permeates the body, mind and spirit of those who live with it. We are familiar with the way diabetes affects the body, its systems and organs starting with those devilish little beta cells in the Islets of Langerhans in the pancreas. The energy exchange of balance between carbohydrate intake and blood glucose levels is very clear. It is why we treat diabetes with a healthy balanced diet. Medication in the form of pills or insulin keeps the flow of energy regulated and smooth when properly matched with carbohydrate intake and exercise. Low glycemic index carbohydrates are the preferred choice. Exercise is an integral part of the formula which is sometimes, unfortunately, relegated to a back seat. The explosive energy of exercise flows and changes from activity to fatigue to recovery throughout the day and throughout life. It is a major part of the whole enchilada we call diabetes and should be given more attention and encouragement.

The power of energy in general, is subject to the law of conservation which means it cannot be created nor destroyed.It can move mountains and help manage diabetes.It is cold.It is hot.It is everything in between.It works in us through us and around us.As mentioned in the first sentence energy has the potential to be crisp, juicy, crunchy, vibrant, sweet and tart just like an apple. Speaking of which, gravitational energy is dropping apples from trees about this time of year.I picked a bushel of them upstate New York last week.Please join me over in Cyber Kitchen to help peel some Cortlands and Macs .... If you have the energy.

The Energy of the Apple Harvest

Where I come from fall is apple season.Although there are about 300 varieties of apples grown in the US, nothing compares to New York state early harvest Macintosh and Cortland. Macs are the quintessential northeast fall apple. They balance sweet apple flavor with a tangy kick. They are good for eating, applesauce and pies. The Cortland apple was developed in New York State in 1890.It is sweet and juicy with a firm flesh that makes it a good pie choice.It adds a nice crunch to salads as well.

The perfect apple can be judged by the energy it radiates to the senses. They should look shiny, bright and luminous and give off a sweet fragrant aroma. If you tap on an apple with your knuckle it should sound hollow not dull. The perfect apple should fit perfectly in your hand and taste divine with the first bite.

Apples like to be stored in a cool dry area such as the crisper drawer of the fridge. Store them a perforated plastic bag so they don't dry out. They will keep for 2-3 weeks this way. Apples are 85% water and 25% of their volume consists of air between the cells. Now you know why apples float in buckets of water at Halloween, if you are familiar with the tradition of ducking for apples.

Apples are a perfect snack; a medium sized apple supplies about 80 calories, 22 carb grams, traces of protein, Vitamin C, fiber, pectin, potassium and trace minerals. Spread a dollop of fresh peanut or almond butter on apple slices and you've created a perfect mini-meal.

Betty Jones' Applesauce (2 cups)

4 apples (I use 2 Macs and 2 Empires)
½ cup apple cider
1 cinnamon stick
¼ t. pure vanilla

  1. Peel and core apples. Cut into chunks.
  2. Combine all ingredients in a saucepan and bring to the boil.
  3. Lower heat to simmer and cook for 10 minutes. Mash apples with fork or potato masher. Cook another 10 minutes. Remove cinnamon stick. Serve warm or chilled.

Nutritional Value: ½ cup = 75 cal, 20 carb grams, traces of protein and fat

Cider Poached Apples (4 Servings)

4 favorite local apples
4 cups pure apple cider
4 T. low fat yogurt

  1. Carefully peel apples and cut in half vertically.  With a small spoon scoop out core and seeds.
  2. Place apples in a saucepan.  Add cider.  Bring to the boil.  Turn down to simmer and cook about 15 minutes until tender
  3. Place 2 apple halves in individual bowls or plates.  Bring cider back to the boil and cook on high heat until it reduces to ¾ cup.  Pour over apples and top each with 1 T. yogurt.

Nutritional Value: 1 APPLE + CIDER + YOGURT = 200 cal, 3 grams protein, 1 fat gram, 45 carb grams, 3.5 grams fiber

Updated date: Wed, 11/26/2014 - 14:49

  • Updated date: Wed, 11/26/2014 - 14:49

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