Read this grandmother’s post about her daughter and grandchildren who fled the South this past summer and my e-mail to her.
1. Oats Rule
As we have seen, oats are a superb food choice for blood sugar control. You can eat them as oat flakes (cold) or soak and cook them to make porridge. Oatcakes are the best ‘bread’ choice, for example, with your scrambled or boiled egg, or as a snack during the day with a high-protein spread such as humus. You can often check on the side of a cereal or cracker box. they should say low-GI or GL load on the box.
I make my own oatcakes with a combination of 1-Oats, 2-Barley Seeds, 3-Rye Seeds, 4-Amaranth, 5-Millet 6-Chia seeds, walnuts and almonds. I soak the combination overnight. In the morning the mush is steamed gently for about 20 minutes. Then, it is emptied onto a greased aluminum sheet and placed in the toaster oven for a final bake. The surface will be crisp and not mushy. The dish is usually served with yogurt cinnamon and cooked fruit.
The best oat choices are those highest in the soluble fibre called beta-glucans. This is found in oat bran, the rougher outer layer of the grain. So, it’s best to choose ‘rough’ oatcakes rather than ‘fine’. You can lower the GL load of your breakfast further by adding a spoonful of oat bran. This simple act makes a big difference to the GL load of the meal. Since oat bran is highly absorbent, if you add it to cereal, it is best to leave the cereal to soak for a few minutes before eating, and put in more liquid than you normally would. You want to eat as much beta-glucans as you can to help balance your blood sugar.
Not only does the presence of beta-glucans in food slow-release the carbohydrates you eat but it also helps to lower cholesterol. An example of this is a study, conducted by Dr Allan Geliebter of the New York Obesity Research Center at St Luke’s-Roosevelt Hospital. In that study, Dr Geliebter gave volunteers either an oatmeal breakfast, high in beta-glucans, or a sugared corn flakes- breakfast, containing equal calories. Those who had the oat-based breakfast consumed 30 per cent fewer calories at lunch, compared with those who ate sugared – corn flakes for breakfast. According to Dr Geliebter, ‘The effect may be due primarily to a delay in gastric emptying, the time it takes for oatmeal to leave the stomach and enter the blood as glucose and other nutrients.
The slower the stomach empties the longer food stays in the stomach and the longer people feel full and satisfied.’ The best foods for beta-glucans are shown below, giving the percentage of beta-glucans per food:
- Celery 20% of dry weight
- Carrot 20% of dry weight
- Radish 20% of dry weight
- Oats up to 7.5% (e.g. Nairn’s rough oatcake, which is 88% oatmeal, would contain up to 6.6% beta-glucans)
- Pearl barley 4% (e.g. 1/4 cup pearl barley contains 2.5g beta-glucans soluble fibre)
- Soya bean 0.8% of dry weight
- Shiitake mushrooms 0.4% of dry weight
2. Rye or barley instead of wheat
The whole rye grain is also excellent in terms of GL. Rye bran, in one study, lowered glycemic load better than oat bran. 
In practical terms this means a whole grain rye bread, in moderation, would be a good choice for breakfast or a snack, together with a protein-rich food. The best choice of all would be the slow-cooked German-style breads called pumpernickel, sonnenbrot or volkenbrot. Bear in mind that some use wheat as well, so it’s best to go for those breads that are wheat-free (they’re now widely available in supermarkets). You can also find whole rye sourdough bread, which is good. These breads will be more dense and heavier than regular wheat bread – this is a good sign, but make sure you have thinner slices. One thin slice will be 5GLs. Rye also changes genetic expression away from insulin resistance, reversing the indicators of metabolic syndrome. So, if you really want to go for it, stay away from wheat as much as possible, choosing oats and rye.
Barley is another good grain to use, better than wheat. A study conducted by Dr Joseph Keenan, MD, of the University of Minnesota Medical School in Minneapolis, showed that eating barley makes you feel less hungry. Dr Keenan fed a group of overweight people who also had high cholesterol the same diet, but either with barley muffins, high in barley bran and beta-glucans, or wheat muffins. The groups who ate the barley muffins felt significantly fuller and more satisfied throughout the study than those who ate the wheat muffins. ‘We attribute the improvement in satiety almost entirely to the beta-glucan. Foods rich in beta-glucan stay in the stomach for a longer period of time compared to foods low in this fibre. That leads to a feeling of fullness, or satiety,’ said Dr Keenan. Those eating the barley muffins lost, on average, 225g (8oz) per week whereas those who ate the wheat gained 225g (8oz) per week. Also, those who consumed the beta-glucan-rich muffins had significantly reduced total cholesterol (11 per cent) and the ‘bad’ LDL cholesterol (12 per cent), while high density lipoprotein cholesterol levels remained unchanged. ‘This is a very significant result,’ said Dr Keenan. ‘Such reductions are estimated to produce a 20 per cent reduction in the risk of developing heart disease.’ You can buy wholegrain pearl barley, which boils like brown rice. It is also full of beta-glucans and soluble fibres and has a good flavour – quite chewy.
Chewing is good because it means you take a little longer to eat your meal. Pasta tends to be a lower GL Load than bread anyway but a variety of pastas is now available made from rye, quinoa and chickpeas. You’ll find these more often in health-food stores. 3. Eat more lentils and chickpeas
This food group, known as pulses, is a staple in countries with low diabetes incidence, but we just don’t eat enough of these highly nutritious foods in countries with a typical Western diet. Other than beans on toast, most people don’t eat enough pulses (beans on toast is not a bad choice if you pick sugar-free beans .
Pulses are all relatively high in protein, making them lower GL Load. If, for example, you chose a serving of beans or lentils as your 7GL carbohydrate portion in a main meal, you’d be achieving your low-GL goals easily: 130g (43⁄4oz) of cooked chickpeas is 7GLs; 150g (51⁄2oz) of red kidney beans is 7GLs; 175g (6oz) of butter beans is 7GLs; 210g (71⁄4oz) of lentils is 7GLs 260g; (91⁄2oz) of borlotti beans is 7GLs.
Including a serving of lentils, or beans, for dinner actually has a knock on effect on breakfast, quite substantially reducing the blood sugar spikes of breakfast the next day. This was proven in a study that fed people different kinds of evening meals, then different kinds of breakfast, while measuring their blood sugar levels after the meals.
The lower the glycemic load of the evening meal, the flatter the increase in blood sugar was after breakfast the next day. A dinner containing roughly a 130g (4 3⁄4oz) serving of cooked lentils was the best.
Quinoa has been grown in South America for 5,000 years and has a long-standing reputation as a source of strength for those working at high altitudes. Called the ‘mother grain’ because of its sustaining properties, it contains protein of a better quality than that of meat. Although known as a grain, quinoa is technically a seed. Like other seeds, it is rich in essential fats, vitamins and minerals, providing almost four times as much calcium as wheat, plus extra iron, B vitamins and vitamin E. Quinoa is also low in fat: the majority of its oil is polyunsaturated, providing essential fatty acids. Quinoa is also one of the highest protein sources in the vegetable kingdom, with 16 per cent of its calories as protein (soya has the most, at 38 per cent protein, and some other beans are also higher). As such, quinoa is about as close to a perfect food as you can get.
Quinoa can be found in many supermarkets these days, as well as health-food stores, and can be used as an alternative to rice. To cook it, rinse well, then add two parts water to one of quinoa and boil for 15 minutes. It is also gluten-free and is a much lower GL than rice. A 7GL serving of cooked quinoa is 130g (4 3⁄4oz). The GL load comes down even more if you serve it with protein, such as some fish or maybe tofu for a vegetarian option.
5. Chia seeds, walnuts and almonds
You might not have heard of chia seeds but I’ve been aware of them for some time as the richest source of omega-3 fats from the vegetable kingdom, and a staple food for thousands of years going back to the Aztecs and beyond. It’s just that you couldn’t get chia seeds in the UK and many other countries until recently. The first record of chia’s consumption by humans is in 3500 BC, and by 1500 BC it had become a cash crop in Mexico. Aztec rulers received chia seeds as an annual tribute from conquered nations, and the seeds were offered to the gods during religious ceremonies. But chia dropped out of the Meso-American diet and culture after it was banned by the Catholic Spanish conquistadores, because it had been worshipped by the locals. Instead, agriculture was forced towards growing foods that Europeans were accustomed to. (This may be conjecture).
Now, chia is making something of a comeback – and rightly so. Along with the South American grain quinoa, chia is a highly nutritious food that should become a daily part of our diet, going a long way to restoring our essential fat intake back towards more omega-3 than omega-6. Like flax seeds (also called linseed), chia is very high in soluble fibres, as well as omega-3 fats and protein, all of which are good news as far as reversing metabolic syndrome and diabetes are concerned. Chia has more than double the soluble-fibre content of oats but, of course, you wouldn’t eat the same quantity. Added to oats, for example in porridge, it is a great way to greatly increase your soluble fibre intake. The three reasons I prefer chia to flax are, firstly, it is nutritionally superior; secondly, it tastes better; and thirdly, it stores and remains fresh for longer. This is because it’s naturally high in antioxidants.
In a study giving people with diabetes 37g (1 1⁄4oz) of chia a day, which is about two heaped tablespoons, versus wheat bran, which was used as a placebo, those eating chia had a decrease in their glycosylated haemoglobin and their blood pressure.  Like flax, chia is a very good source of protein – about 20 per cent, which is much higher than grains, including even quinoa. Rice is only 7 per cent protein, while oats are pretty much the best grain with 17 per cent protein. Chia, however, is richer in antioxidants and soluble fibre than flax – and it is also nutritionally superior in the following ways:
- Chia oil is 64 per cent alpha linolenic acid (omega-3) and 19 per cent linoleic acid (omega-6), compared to flax, which is 58 per cent omega-3 and 15 per cent omega-6.
- Chia provides 631mg of calcium and 466mg of magnesium per 100g (3 1⁄2oz), whereas flax contains 199mg of calcium and 362mg of magnesium.
- Chia is also very low in sodium – 19mg versus 34mg per 100g (3 1/2oz) in flax. I have a 15g (1⁄2oz) serving every day (a tablespoon), which gives me 100mg of calcium and 70mg of magnesium, a really decent amount for maintaining good health and also ideal if you have diabetes mellitus.
A 15g (1⁄2oz) serving also has an antioxidant rating of 1,335 ORAC points. This represents more than a fifth of your daily target of 6,000 ORAC points. Having a quarter of a cup of berries is another 1,000, as is four walnuts or pecan nuts. So, all three with breakfast is more than half your ideal daily antioxidant intake. Taste-wise, chia has a much nicer, slightly nuttier flavour than flax and tastes good on its own, added to cereal, bread or cakes and in salads or soups. Many health-food stores stock it. (Available from Totally Nourish.) Chia seeds are tiny, like sesame, so need grinding before consuming to release all the goodness, or they can be soaked for ten minutes. You can also buy ground chia seeds. Much like oat bran, they absorb a lot of water, so if you add them to cereals, shakes or soups they will bulk up, much like the oats in porridge. This makes you feel fuller.
Flax seeds are also a great source of omega-3, soluble fibres and protein. Much like chia they are best either ground or soaked for ten minutes. Aim for a tablespoon of these seeds once a day. The next best seeds are pumpkin seeds. These are 21 per cent protein, and reasonably high in omega-3. An advantage of pumpkin seeds is that they are very high in magnesium, which you’ll see is also vital for blood sugar control. Pumpkin seeds are large enough and soft enough to be eaten whole, either on cereal, or as a snack, perhaps with a piece of fruit. If you are ‘on the road’ it’s a good idea to have a supply so that when your blood sugar dips you can have a carbohydrate food, plus some pumpkin seeds. Aim for a tablespoonful.
Other good nuts for helping to reverse metabolic syndrome and reduce cardiovascular risk are walnuts and almonds. Walnuts have been shown to improve circulation in those with diabetes,  and generally to help reduce indicators of cardiovascular risk. Whether you choose chia, flax or pumpkin seeds, or nuts, you really want to be having a tablespoon of seeds, or a small handful of nuts, every day, either in your food, for example on breakfast, or as part of a low-GL snack. You can get almond butter and pumpkin-seed butter, which are better for you than regular butter or margarine. Peanuts and peanut butter (sugar-free) are also an excellent source of protein but won’t provide the other benefits of omega-3 fats and soluble fibres.
6. Squashes, including zucchini or courgettes
I’m not talking about squash drinks here, but the vegetable family, which includes courgettes, marrows, pumpkin, butternut squashes and many other varieties of winter squash. These are a very low GL Load vegetable so a great choice for your 7GL carbohydrate portion for a main meal. Recent research reveals that an extract from pumpkin promotes the regeneration of damaged pancreatic cells in type-1 diabetic rats, boosting levels of insulin-producing beta cells and insulin in the blood. 
A group, led by Tao Xia of the East China Normal University, found that diabetic rats fed the extract had lower insulin levels and less destruction of insulin-producing cells. Xia says: ‘pumpkin extract is potentially a very good product for pre-diabetic persons, as well as those who have already developed diabetes’. He adds that although insulin injections will probably always be necessary for these patients, pumpkin extract could drastically reduce the amount of insulin they need to take. The protective effect of pumpkin is thought to be due to both antioxidants and D-chiro-inositol, a molecule that affects insulin activity. It’s a bit early to say the same effects will occur in people with diabetes but, given that squashes have a very low GL as well, I encourage you to make them a regular part of your diet.
7. Berries, cherries and plums
The principal sugar in most berries, cherries and plums is xylose, making these fruits especially slow-releasing. The bluer the berries the better, so blackcurrants, blackberries, blueberries and cooked black elderberry are all superfoods.
In a recent study, blueberries were put to the test on a group of overweight, insulin-resistant volunteers deemed at high risk of diabetes. They were given a blueberry smoothie every day for six weeks, or an identical-looking and tasting fake smoothie. Those getting the real thing had a 22 per cent increase in their insulin sensitivity.  The Montmorency cherry is exceptionally high in antioxidants and Montmorency cherry extract (called Cherry Active), as a cordial, is the only fruit drink I recommend. Since the predominant sugar in cherries is xylose, this drink is relatively low in GL (even so, be careful not to have more than a shot a day), whereas grape juice contains pure glucose. Plums, when in season, are a great fruit snack, together with some protein such as a few almonds or pumpkin seeds.
Prunes are dried plums and three or four on cereal is an alternative fruit, but make sure they haven’t been soaked in sugar. The next best fruits are apples and pears, but the kind of apple or pear you choose makes a difference. The harder and less sweet conference pears, for example, have the lowest GL.
A spoonful of cinnamon a day really does help keep diabetes mellitus at bay. Cinnamon is a safe and inexpensive aromatic spice, which has been used for many years in traditional herbal medicine for the treatment of type-2 diabetes. The active ingredient in cinnamon, MCHP, mimics the action of the hormone insulin, which removes excess sugar from the bloodstream. Cinnamon also appears to reduce blood cholesterol and fat levels and decrease blood pressure. I certainly recommend you make a daily teaspoon of cinnamon part of your reverse-diabetes program. While we no doubt have much to learn about cinnamon, animal studies have found that there is a positive effect on blood sugar levels when treated with cinnamon.
A study in 2005 found that following a high-sugar meal, cinnamon reduced blood sugar and increased insulin levels for up to 30 minutes. Another animal study found that after just two weeks of cinnamon administration, there were positive effects on fat levels and blood sugar levels, and after six weeks insulin levels and ‘good’ HDL cholesterol had also increased. There have also been positive findings in human studies. A research group found that when people who are in the early stages of diabetes mellitus development rather than just at higher risk were given a cinnamon extract called Cinnulin for 12 weeks, there were improvements in several features of metabolic syndrome (blood sugar levels, blood pressure and body fat percentage).
A follow-on study found that the cinnamon extract also improves antioxidant status, thus potentially giving protection from arterial damage caused by oxidants. Another recent study in people with diabetes found similar results. Thirty-nine patients were given cinnamon extract for four months and showed a substantial reduction in post-meal blood sugar levels and a 10 per cent reduction in fasting blood sugar levels. Interestingly, people with diabetes with the poorest blood glucose control showed the biggest improvements with cinnamon.
How much cinnamon do you need?
Once again, studies are showing us the most effective levels of cinnamon to take. In one study, in 2003, researchers gave three groups of people with diabetes 1g, 3g or 6g (a heaped teaspoon) of cinnamon per day. All responded to the cinnamon within weeks, with blood sugar levels 20 per cent lower on average than those of a control group. Some of the volunteers taking cinnamon even achieved normal blood sugar levels. Tellingly, blood sugar started creeping up again after they stopped taking cinnamon. The biggest improvements were seen with the highest dosage.
A more recent Scandinavian study in which volunteers were given rice pudding, with or without cinnamon, found that those given 3g of cinnamon produce less insulin after the meal. In an earlier study the researchers also found that cinnamon may slow down gastric emptying. This would have the effect of slow-releasing the carbohydrates in a meal. This effect was seen with 6g of cinnamon, not 3g. A teaspoon is roughly 3g. A heaped teaspoon is closer to 6g. I recommend you take 1 teaspoon (3g) per day.
To obtain blood sugar control, regulate your appetite and improve your general health:
- Eat your oats (and shiitake mushrooms and barley) for their betaglucans.
- Vary your grains – don’t always eat wheat, but opt for rye or barley.
- Eat pulses (beans, lentils and chickpeas) regularly.
- Make the super-grain quinoa a regular part of your diet.
- Snack on a small handful of chia seeds, walnuts or almonds every other day to help improve your cardiovascular health.
- Include squashes and pumpkins for their pancreas-promoting power.
- Pick deep-coloured blueberries, blackberries, black currants, cherries and plums, or apples and pears, which are all naturally lower in sugar.
- Sprinkle a spoonful of cinnamon onto your cereal each morning or add to your soups and bakes to subtly spice them up.
Get Up & Go Smoothie with Berries and Chia
Get Up & Go is a powdered breakfast drink, which is blended with skimmed milk or soya milk and berries. Nutritionally speaking, it is the ultimate breakfast: each serving gives you more fibre than a bowl of porridge, more protein than an egg, more iron than a cooked breakfast and more vitamins and minerals than a whole packet of cornflakes. In fact, every serving of Get Up & Go gives you at least 100 per cent of every vitamin and mineral and a lot more of some key nutrients. For example, you get 1,000mg of vitamin C – the equivalent of more than 20 oranges.
Get Up & Go contains no sucrose, no additives, no animal products, no yeast, wheat or milk, and it tastes delicious. Each serving, with 300ml (10fl oz/1⁄2 pint) skimmed milk or soya milk and some fruit, provides 3GL and fewer than 300 calories and, when mixed up, only 8GL, making it ideal as part of your Anti-diabetes Diet. If you use oat milk, a serving equals 10GL.
It is nutritionally superior to any other breakfast choice and is totally suitable for adults and children alike. It is fine to have this for breakfast every day, if you choose. Make it up with berries such as strawberries, raspberries or blueberries, or a soft pear. If you use banana use no more than a third of a decent-sized banana.
This, a mouth-watering vegan alternative is packed with fibre and lycopene (an antioxidant found richly in cooked tomatoes). It can be prepared in batches and frozen for convenience.
2 tsp coconut oil or olive oil
2 garlic cloves crushed
1 onion chopped
115g (4oz) button mushrooms, sliced
11⁄2 tsp Marigold reduced-salt vegetable bouillon powder or make your own from vegetable scraps
1 tsp herbs de Provence
11⁄2 tbsp tomato puree
200g (7oz) canned tomatoes
400g (14oz) can of borlotti beans, drained and rinsed
Solo or sea salt ground black pepper
1. Heat the coconut or olive oil and cook the garlic and onion gently for 2 minutes then add the mushrooms and cook until fairly soft (about 5 minutes).
2. Add the vegetable bouillon powder, dried herbs, tomato puree, canned tomatoes and beans, season and simmer for about 10 minutes to allow the vegetables to soften and the sauce to thicken. GL per serving: 7 Serving suggestion: serve with steamed broccoli and whole wheat spaghetti. Variations: use kidney beans or pinto beans instead of borlotti beans.
Allergy suitability: gluten, wheat, dairy, yeast free.
Pesto Crusted Salmon or Goatfish follows description of Goatfish/Red Mullet.
Indian Goatfish / Red Mullet
[Yellow Spot Goatfish, Parupeneus indicus]
This tropical Indo/Pacific Goatfish is found from the east coast of Africa to the southwest coast of Mexico and as far south as the northern coast of Australia. It adopts a number of color schemes but is often marketed in its red form as “Red Mullet”. All have the round dark spot at the tail and a large yellow spot at the lateral line between the two dorsal fins – but in the red form that spot is only faintly visible. Available fresh and frozen in Israel.
Be aware that this is not the “Red Mullet” called for in European recipes. Those fish, the European Red Mullets are related but usually sold smaller, between 2-1/2 and 8 ounces.
This is a superb eating fish, but not common here in Southern California. They can grow to nearly 18 inches but fish in my test batch were about 12-1/2 inches long weighing 1 pound. The photo specimen is a bit smaller because the idiots at the market had broken the tails of all the larger fish to fit them in a foam tray that was too small – an outrage that would never happen in the Philippine and Southeast Asian markets here. Red list status: Not Evaluated. Photo © cg1.
General: Indian Goatfish is a very fine eating fish with mild, firm white flesh suitable for most method of cooking. It easily breaks up into large flakes on the plate.
Cooking: I don’t recommend cooking this whole, because the many large centerline spines, other small bones associated with the fins, and difficulty making sure all the transparent scales have been removed make it difficult to eat. Fillets are easily made bone and scale free. Also the skin shrinks quite a bit which is not desirable in a fish steamed or baked whole. On the other hand, skinless fillets poach very nicely and pan fry even better. Just dust lightly with rice flour and fry in pure olive oil.
Cleaning: This fish is covered with very large but rather thin scales that take moderate energy to scrape off. Some will simply fold over, but are easy to pull off with your fingers. The fish is easy to clean but the throat is so strong you’ll have to cut it with shears. The gills pull out fairly easily.
Fillets: This is an easy fish to fillet but the short rib cage is difficult to follow. When you get to the rib cage just use your shears to cut the ribs from the backbone and use long nose pliers to pull them from the fillet. There are also many very significant centerline spines which need to be pulled for the front half of the fillet. Pull forward with long nose pliers.
Fillet yield is moderate due to the fish’s large head, a 1 pound fish yielding about 7-1/8 oz of skinless fillet (45%).
Skin: The skin of this fish does not have a strong or “off” flavor but it does shrink quite a bit when cooking so is best removed. The skin is thin but tough so it’s easy to remove by the long knife and cutting board technique.
Stock: The head fins and bones make a light flavorful stock with very little oil, one of the finest and most usable fish stocks you can have.
In the following recipes, the strong flavours of the pesto work well with salmon/goatfish, which are high in omega-3. This is a very quick supper that is perfect if you are having friends round and you don’t want the cooking to interrupt the conversation.
Pesto Crusted Salmon or Goatfish
2 salmon fillets 2 portions of pesto
1. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray.
2. Put the salmon on the baking tray and spread the pesto on top.
3. Bake for 18 minutes or until the flesh flakes easily when pressed.
GL per serving: 2
Allergy suitability: gluten, wheat, dairy, yeast free (I hate to state the obvious but please choose a dairy-free pesto if you’re avoiding dairy products).
Nick’s Beefburgers – for anemia
This burger is seriously delicious served with salad in a toasted pitta bread (5 GL per half-slice).
1 tbsp tamari or soy sauce – leave out for patients in recovery
1 tbsp finely chopped fresh coriander
1⁄4 red onion, finely chopped
1⁄2 a beaten egg
1⁄2 tsp Solo or sea salt
1⁄2 tsp ground black pepper
225g (8oz) extra-lean minced beef
1. Mix all the flavouring ingredients together, then add to the mince.
2. Knead the mixture thoroughly, then divide into four and flatten into burger shapes.
3. Put on a plate and cover, then put in the fridge to firm for 10 minutes or until required.
4. Grill under a medium heat for about 7 minutes per side or to taste.
GL per serving: 1
Allergy suitability: gluten, dairy, yeast free.
You could throw this curry together in about 5 minutes flat. It is full of valuable nutrients, from the antioxidants in the garlic, onion and curry powder to the calcium and magnesium in the almonds and the phytoestrogens in the chickpeas.
1 tsp coconut oil or olive oil
2 garlic cloves, crushed
1 onion, diced
2 tsp curry powder
300ml (10fl oz) water
your home-made bouillon
2 tbsp tomato puree
400g (14oz) can chickpeas, rinsed and drained
2 tbsp ground almonds
1. Heat the oil in a large frying pan or wok and fry the garlic and onion for 2 minutes.
2. Add the curry powder and cook until the onion softens.
3. Pour in the water and add the bouillon powder, tomato puree, chickpeas and ground almonds. Simmer and stir for a minute or so to let the mixture thicken.
GL per serving: 7
Serving suggestion: serve with quinoa
Variations: omit the almonds if you like, or if you have a nut allergy.
Allergy suitability: gluten, wheat, dairy, yeast free.
Cashew and Sesame Quinoa
This is unbelievably tasty and contains ample protein from the quinoa. The raw vegetables also substantially increase the vitamin and antioxidant levels.
140g (5oz) quinoa
400ml (14fl oz) water
1 tsp Marigold reduced-salt vegetable bouillon powder
3–4 tbsp fresh or frozen petits pois
2 tbsp cashew nuts
2 tsp sesame oil
1 tbsp tamari or soy sauce
2 tsp lemon juice
1 large carrot, julienned (finely sliced lengthways)
6 spring onions, finely sliced
ground black pepper
- Add the quinoa, water and vegetable bouillon powder to a pan and bring to the boil. Cover and simmer for about 13 minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.
- Add the peas and stir through then remove from the heat (they will cook or soften slightly in the residual warmth).
- Combine with all other ingredients, tossing thoroughly to mix all the flavours.
GL per serving: 6 Variations: omit the cashew nuts if you have an allergy to them – the quinoa provides complete protein on its own.
Allergy suitability: gluten, wheat, dairy free (use tamari instead of soy if you cannot eat wheat).