Just a brush up on Diabetic Cooking, using refined sweeteners is a No No. You want to use a sweetener that raises your blood glucose level slowly, and because this Agave plant has a low glycemic index than sugar or other sweeteners, it makes a good addition to sauces.
I am not a registered dietician, but I have worked in a natural food store as a cook on Maui, and learned from the best chefs at that time. So when I do a personal chef gig for someone with diabetes, and they want something sweet to eat, I'll first have them sign a waiver that states they are allowing me to use certain ingredients, and that they should inform their health care provider, doctor or nutritionist that I'm going to use agave nectar so as if not to harm them if it may do so, just to protect client and myself.
I come from an Asian/Pacific Islander culture as well as American; so my cooking roots is rooted as such. One client had diabetes, and wanted me to make her and her husband a teriyaki steak with a salad. Well I informed them that if I used agave nectar it would be safer for them, but all the while stating that they should eat it sparingly.
So I did make them a nice New York steak grilled it for them, and made a teriyaki sauce that was drizzled over the steak, to their surprise it tasted great. I did not use any starches to thicken this sauce, however I utilized come culinary training I got from great chefs, one was my brother Harold God rest his soul. Instead of thickening it with a roux, or slurry, I reduced the sauce in a pan.
VOLCANIC AGAVE NECTAR ORGANIC, NO ARTIFICIAL SWEETENERS LIKE CORN SYRUP, MALTOSE AND OTHER BAD STUFF.
THE AGAVE PLANT
The Agave Plant pictured here is what tequila is made from just for your info.
GRILLED NEW YORK STEAK W/ AGAVE TERI SAUCE
1 lb. New York steak bone in or off, seasoned with onion powder and fresh ground black pepper, let it rest at room temperature for about 30 minutes.
In a small bowl, mix these four ingredients well, heat up a small saucepan over medium heat and simmer, reduce to about half.
1 cup low sodium Bragg liquid amino
1/3 cup Volcano Agave Nectar1/4 tsp. minced ginger
1/4 tsp. minced garlic
Heat up (in my case) a cast iron grill pan on the stove top
This pan is an Emerilware pan that is great if you don't have an outside grill, makes a good addition to your kitchen.
Directions:
Once the grill pan is hot, place the steak on it and sear it, cooking it for about 4 minutes and then flipping it to cook another 4 minutes, this should produce a medium steak, slightly reddish, if you have a thermometer, get it to about 145 deg. F. Remove steak and tent with foil to keep it warm.
Go back to the saucepan and, if the Agave Teriyaki Sauce is still reducing heat it up by intensifying the heat higher, and bring it to a boil and finish reducing sauce.
Once reduced, remove from heat.
Slice steak so that two can share on one platter, and then drizzle the Agave Teriyaki Sauce over the sliced steak and serve.
For diabetics, I try to cook them straight up grains such as Quinoa (Kee- Wah), a staple of South America, it is gluten free, and has somewhat of a nutty flavor but is filled with all the essential amino acids your body needs as well as packed with protein. This makes a safe side instead of white rice or even brown rice to keep the glycemic levels down.
Directions on cooking quinoa.
Tips: 1 cup of uncooked quinoa yields about 3 cups of cooked product. Also quinoa can have a bitter aftertaste, to omit this, the outer layers can be removed. To add flavor to quinoa, when cooking use 2 cups of vegetable broth instead of straight up water, and put in a bay leaf and some salt and pepper or other favorite herb or spice.
1. Heat up a pot of 2 cups broth or water.
2. Add 1 cup of quinoa, and bring to a boil and immediately turn heat down to a simmer.
3. Cook for approximately 20 minutes, it will rise and become fluffy, that's when it's done. Remove from heat and plate, garnish with fresh parsley or other nice herb leaves.
Happy eating and or cooking for you loved ones with diabetes. Go to my group DA FOODIE BOODIES on Facebook and join, and share your stories on healthy cooking.
I am not a registered dietician, but I have worked in a natural food store as a cook on Maui, and learned from the best chefs at that time. So when I do a personal chef gig for someone with diabetes, and they want something sweet to eat, I'll first have them sign a waiver that states they are allowing me to use certain ingredients, and that they should inform their health care provider, doctor or nutritionist that I'm going to use agave nectar so as if not to harm them if it may do so, just to protect client and myself.
I come from an Asian/Pacific Islander culture as well as American; so my cooking roots is rooted as such. One client had diabetes, and wanted me to make her and her husband a teriyaki steak with a salad. Well I informed them that if I used agave nectar it would be safer for them, but all the while stating that they should eat it sparingly.
VOLCANIC AGAVE NECTAR ORGANIC, NO ARTIFICIAL SWEETENERS LIKE CORN SYRUP, MALTOSE AND OTHER BAD STUFF.
THE AGAVE PLANT
GRILLED NEW YORK STEAK W/ AGAVE TERI SAUCE
1 lb. New York steak bone in or off, seasoned with onion powder and fresh ground black pepper, let it rest at room temperature for about 30 minutes.
In a small bowl, mix these four ingredients well, heat up a small saucepan over medium heat and simmer, reduce to about half.
1 cup low sodium Bragg liquid amino
1/3 cup Volcano Agave Nectar1/4 tsp. minced ginger
1/4 tsp. minced garlic
Heat up (in my case) a cast iron grill pan on the stove top
This pan is an Emerilware pan that is great if you don't have an outside grill, makes a good addition to your kitchen.
Directions:
Once the grill pan is hot, place the steak on it and sear it, cooking it for about 4 minutes and then flipping it to cook another 4 minutes, this should produce a medium steak, slightly reddish, if you have a thermometer, get it to about 145 deg. F. Remove steak and tent with foil to keep it warm.
Go back to the saucepan and, if the Agave Teriyaki Sauce is still reducing heat it up by intensifying the heat higher, and bring it to a boil and finish reducing sauce.
Once reduced, remove from heat.
Slice steak so that two can share on one platter, and then drizzle the Agave Teriyaki Sauce over the sliced steak and serve.
For diabetics, I try to cook them straight up grains such as Quinoa (Kee- Wah), a staple of South America, it is gluten free, and has somewhat of a nutty flavor but is filled with all the essential amino acids your body needs as well as packed with protein. This makes a safe side instead of white rice or even brown rice to keep the glycemic levels down.
Tips: 1 cup of uncooked quinoa yields about 3 cups of cooked product. Also quinoa can have a bitter aftertaste, to omit this, the outer layers can be removed. To add flavor to quinoa, when cooking use 2 cups of vegetable broth instead of straight up water, and put in a bay leaf and some salt and pepper or other favorite herb or spice.
1. Heat up a pot of 2 cups broth or water.
2. Add 1 cup of quinoa, and bring to a boil and immediately turn heat down to a simmer.
3. Cook for approximately 20 minutes, it will rise and become fluffy, that's when it's done. Remove from heat and plate, garnish with fresh parsley or other nice herb leaves.
Happy eating and or cooking for you loved ones with diabetes. Go to my group DA FOODIE BOODIES on Facebook and join, and share your stories on healthy cooking.
No comments:
Post a Comment