There were about 25 women in the small crowded room. Looking at each one of them, I could tell they all had stories, stories they wanted to tell. A teenage girl who just went on a pump said she was so relieved and happy to part of the diabetes gold standard of technology. The girl’s mother, a type 2, Latino woman cautiously tiptoeing her way through what it takes to understand diabetes, sat with her. They held hands. They were a team. One woman sat with brow knitted, and talked about the scientific exactness of diabetes management finding it very difficult to break out of the carb/insulin ratio mode to allow some freedom in to make way for a broader relationship with her diabetes. Another became very emotional when she told the group that she had just returned from a trip, in fact a cruise. It was her first venture of traveling with the type 1 diabetes she has lived with for 51 years. She now has confidence to let go of her anxieties and fear of things going wrong. She was so happy to have accomplished this that she realized her life would be different now, freer and more joyful.
We were at Max’s Divabetic meeting (www.divabetic.org) at the McBurney Y in New York City that night. I taught a tai chi class to the gals and instead of leaving to meet someone for dinner I stayed and sat in the circle of women as they passed a bright pink “boa” from woman to woman telling their stories. The next gal struck a pose and told us she is training for her first triathlon. One young, beautiful type 1dancer reported that she finally received confirmation that the diabetes education program she has been fighting for in elementary schools will go into effect this month in 300 schools in NYC. And yet another remarkable woman smiled radiantly as she declared that today was her first day on a pump. She has had diabetes for 55 years!
Diabetes can be a strong common bond and it can draw a line of differences. That evening I learned that we, as women with diabetes, walk under the same umbrella, but move in different rhythms and struts and diabetes management is easier to figure out when we are shown what others do. By communicating and listening we learn more about ourselves. I felt a great sense of camaraderie with these women I had never seen before, never knew and now I was one of them, part of the sisterhood of diabetes where we talk and listen and learn and speak up and laugh and look forward to another time when those who were a little off kilter are on firmer ground and that everyone had come a few steps closer to making dreams come true.
Food is something that can make us feel very good as well as being good for us. Nutritious, vital, sustainable food nourishes both body and mind. If that isn’t enough to make us happy, a good balanced meal will help keep blood sugars smooth and normal. The harvest vegetable patch parades its yellows and oranges before us these days to take advantage of victory garden vegetables and fruits. Let’s see what we can do with these over at Cyber Kitchen.
Cyber Kitchen Recipes: September Supper
|Roasted Cod (4 Servings)|
|2 lbs. Cod (Halibut or Snapper are good substitutes if fresh cod is not available)|
æ cup dry white wine
Ω cup mixed olives
pitted 1 T. olive oil
strips of lemon zest from 2 lemon salt
pepper and red pepper flakes to taste
º cup flat leaf parsley, chopped
|Roasted Broccoli (4 Servings)|
|Since you’ve got the oven on to roast the fish, may as well make good use of it by roasting vegetables too. Broccoli is a powerhouse vegetable containing so many rich nutrients including vitamins A & C, minerals and fiber.|
1 lb head broccoli, tough ends removed
|1 lb. farm fresh carrots, tops trimmed|
1 T. butter
pinch of dried dill, salt and pepper to taste
¼ cup water
¼ cup fresh dill, chopped
|Harvest Grapes, Hot or Cold|
|Choose a variety of green, red and black seedless grapes.|
For a COLD refreshing crunch, simply spread wash grapes and place on a paper towel-lined cookie sheet and freeze for 1 hour while preparing the main part of your meal. When frozen, eat immediately or pour into a plastic freezer bag and keep on hand for a refreshing snack.
For a WARM and sweet ending to a meal, roast a variety of harvest grapes in 400 oven for about 10 minutes. You can dish them up and eat as is or spoon over a little vanilla frozen yogurt. Yum-mm!
Nutritional Value: 15 grapes = 60 cal, 15 carb grams