It’s turning hot. Did we even have spring? Planting for the summer harvest is just about over. Now it’s time to water plants for their growth and fruits. We also have to make sure we’re staying cool and hydrated too!
This past weekend, it was in the 90's. I spent a few minutes weeding in my mother's garden around some of the transplanted plants. I put them in for her last year. Before I left that day, I drank one bottle of water immediately afterwards and took one for the road just to stay hydrated.
We don’t really think about it. Every year, summer comes along. It gets as hot as an inferno; and our blood sugar starts to go up. The heat plays a role in our blood sugar.
Our bodies naturally sweat. Moisture from the sweat on our skin helps to keep us cool. It comes from our bodies. It leads to dehydration. Less water means less urination. This is how a diabetic's body eliminates excess sugar.
It has been a quick change! Memorial Day is less than a week away. Just a week ago, I was harvesting sweet strawberries. The wind was blowing. The temperature in a friend's garden was a pleasant 72 degrees. It was quite enjoyable and inspired this week's recipe... strawberry short cake.
Strawberries are an excellent choice for your health. They are full of vitamin C, potassium, and folate (B9) as well as many more vitamins and minerals. They are full of water making for a low carbohydrate count. The high soluble and insoluble fiber improves the health of gut bacteria and aids in overall digestion. They are full of antioxidants. Studies link antioxidants to improved heart health and cancer prevention. Strawberries have been found to help diabetics with preventing blood sugar spikes from eating carbohydrates.
Source: Strawberries 101: Nutrition Facts and Health Benefits
Strawberry Short Cake
3-part recipe: homemade ice cream, cake, and strawberry compote
1 cup heavy whipping cream
1/8 cup coconut palm sugar
1/4 tsp cinnamon
1/8 tsp vanilla extract
2 1/4 cups almond flour
1/4 cup ground flax seed
1 teaspoon cinnamon
1/2 tsp baking soda
3/4 cup almond milk
3/4 cup sugar free maple syrup
1 cup fresh strawberries, quartered
4 tablespoons sugar free maple syrup
3 tablespoons lemon juice
1.) Place heavy whipping cream in a metal bowl and freeze for 30 minutes.
2.) Preheat the oven to 350°.
3.) For the sweet bread, combine the almond flour, ground flaxseed, cinnamon, and baking soda in a large mixing bowl. Use a fork to mix the ingredients and sift through the flour.
4.) In a separate bowl, beat six eggs and add in the almond milk and sugar-free maple syrup.
5.) Pour the wet ingredients into the dry ingredient bowl and mix well.
6.) Place the bowl to the side for 10 minutes to thicken.
7.) For the ice cream, combine the coconut palm sugar and cinnamon in a small bowl.
8.) Put the vanilla extract and small bowl to the side.
9.) Spray the butter spray on a meatloaf pan. Pour the cake batter into it.
10.) Cook for 40 minutes.
11.) Pull the cream out of the freezer. Add the coconut palm sugar, cinnamon, and vanilla extract to the cream. With a mixer, whip the ingredients until it thickens to a pudding consistency. It takes about 10 minutes.
12.) Return the cream to the freezer for 1 1/2 hours.
13.) For the strawberry compote, toss the strawberries, lemon juice and sugar free maple syrup into a pot.
14.) Cook on the stove top at medium heat for 10 - 12 minutes.
15.) Pull the sweet bread out of the oven. It is done when an inserted fork comes out clean.
16.) Set the pan on a wire rack to cool for 5 minutes.
17.) It’s ready to dish up with a bottom layer of cake, followed by ice cream, drizzled with strawberry compote, and topped with a strawberry.
***Once the ice cream has been in the freezer for more than 2 hours, you will need to pull it out of the freezer for 5 minutes to thaw before serving. ***
Another good option to help stay hydrated is to exercise later in the day. When the sun goes down, it's just cooler. You can also add in a camel back to keep hydrated. I know I will keep hydrated while I continue exploring Chattanooga.
If you have a favorite dish, you would like to be diabetic friendly, just let me know by leaving a note below. I've learned how to swap blood sugar spiking ingredients for others with a lower glycemic index. It may take a week or two, but I love the challenge. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up-to-date lab work.