Diabetic Support Group Recipes

Quinoa

On Wednesday, Lori gave a standing-room-only talk with benefits (samples of healthy dishes) for the Diabetic Support Group at Marlborough Hospital. She talked about adapting old recipes in healthy ways; new ingredients like quinoa and edamame; and old favorites that have always been healthy.

Here are a couple of recipes from that talk; culinary Underground students may recognize them:

Culinary Underground’s Grain & Nut Salad
(4-6 servings)

2 Cups cooked quinoa
2 Cups cooked millet
3 Tablespoons canola oil
2 Tablespoons honey
2 Tablespoons lime juice
1/4 Cup chopped fresh mint
Salt and pepper
1 Cup fresh blueberries
1 Cup chopped cashews

Cook the grains separately; spread cooked grains on a baking sheets immediately and cool for 10 minutes. Whisk together dressing ingredients; toss grain with dressing while still warm. Taste and adjust seasonings. Add berries and nuts. Chill.

VARIATIONS:

• Try other grains like barley, farro, or brown rice.
• Substitute dried cranberries, fresh pineapples, raisins, peanuts, etc., or any combination of fruit and nuts that you like.

Peanut Butter “Truffles”
(36 treats)

2 Cups natural unsweetened peanut butter
1/3 Cup wheat germ
1/2 Cup dried skim milk
1/3 Cup honey
1/4 Cup currants
¼ Cup sunflower seeds
¾ Cups unsweetened coconut or sesame seeds

Mix wheat germ, milk, sugar, currants, sunflower seeds, and salt. Add enough peanut butter to make the mix firm but not crumbly. Roll into balls, then roll in coconut or sesame seeds.  Will keep for several weeks stored airtight and refrigerated.