Wholefood Cooking :: Diabetic Doldrums.

Well I managed to avoid couch sleeping last night, changing the basal rates seems to have worked for the time being.  We are still not hitting good readings and still have crazy figures of 32mmol/l but at least these are balanced by more manageable readings in between.

  Frustratingly we did receive a snotty letter from the consultant as we missed yet again another appointment due to sickness.  I did have the courtesy to inform the sister in charge of the clinic that this would be the case and that we had good reason for being absent.  The team have no idea what we go through each day just to keep Benedict out of hospital, it's not the first time that family members and friends have commented that I do to good a job in keeping him safe and out of ICU.  Needless to say a reply will be landing on the consultants in tray within the next few days outlining, just how bad things are.

As an attempt to lift my spirits and deal with my lack of enthusiasm in the kitchen I signed up for a three month wholefood course, over on this website:

Beauty That Moves

Tonight's menu was :

Sauteed Kale with Pineapple and Caramelised Onion

Raspberry Oat Bars

Having been upset by the horrid letter from the hospital, I was not the most organised of kitchen cooks, which can be a little disastrous in such a small space!  Despite this, the evening meal was ready just before six.  The children were not keen on the main course, Benedict's blood sugars were affecting his appetite and I think Pip was led by his behaviour.  The adults however thoroughly enjoyed the meal.  Needless to say the raspberry oat bars were a hit with both kids and adults alike.  I made double the recipe and intend to freeze half of the bars so that we can take them to the grandparents when we visit next week.  Kath one of our older daughters is suspected coeliac so she in particular was interested in the oat bars.

Raspberries, Flour, Walnuts and Egg.

Dry ingredients of walnuts, flour, oats and cinnamon.  Added to this was agave syrup, melted butter and beaten eggs.  Once combined the mixture can be pressed into a greased baking tray.

Frozen raspberries were squished on top followed by the remainder of the crust mixture, it was then baked in a 180C oven for about 30 minutes.

 We served the bars with vanilla yogurt for dessert.

 

Sauteed Kale with Pineapple and Caramelised Onion.  Served on a bed of Quinoa and sprinkled with pumpkin seeds.

All that is left for me to do now is to tackle the mountain of pots in the kitchen!!