Why It Is Important To Include Leafy Greens And Eat Whole Grains

It has been a beautiful warm, busy summer so far with family visiting me. My nephew who has Type 1 diabetes was impressed when he saw my blog but right away pointed some vital information missing from there .The key thing he wanted me to specify with each recipe was how  high or low it was on Glycemic Index which is important for a diabetic. I want to specify that all receipes ( except Baklava and the Rice pudding off course!!! ) are created and modified so that they are low on Glycemic Index meaning eating them will Not cause sudden release of hormone Insulin (which under the best of circumstances is not good for our body ).

All the receipes I post are using whole grains (complex carbohydrates  ) with lots of leafy greens , our body needs to break these down into simple carbohydrates so that the body can utilize the energy and the nutrients for its vital functions .

When we eat refined foods with absence of any fiber there is a rise in blood sugar as the body does not need long to break down these foods for energy, which causes Insulin to be released rapidly into the blood stream causing a sudden burst of energy and then the rapid crash resulting into food cravings. Addition of soluble fibre (some beans , oats ,vegetables etc.) or insoluble fiber in form of wheat bran, some beans .all lentils etc) not only provide bulk , prevent many chronic diseases, promote satiety but also lower LDL cholestrol and reduce total cholestrol.

And to top it all off  all these foods are nutritional powerhouses so happy Greenzgrains everybody ,enjoy cooking and eating healthier foods and love your greens ( plenty of reason to !! ).

P.S Coming soon many receipes with fresh vibrant Sorrel , fresh garlic and kale and Collard greens from my yard !!!

The Top Signs You’re Eating Genetically Modified Food

10. Your green beans are attempting a split flanking maneuver on your clearly surprised mashed potatoes.

9. Whenever Gallagher appears on TV, your watermelon leaps up, grabs the remote and shuts off the set.

8. It tastes the same, but now the asparagus leaves your
bathroom smelling April fresh

7. You use the leftover chicken as a nightlight for your kid’s room.

6. The label says that your buffalo chicken wings are made
from REAL flying bison.

5. An apple a day… cures leukemia.

4. Family of seven, one turkey — yet everyone gets a drumstick.

3. Your Ginsu knives are suddenly afraid of the tomatoes.

2. Chocchini: Looks like zucchini, tastes like a Ding-Dong.
… and the #1 Sign You’re Eating Genetically Modified Food:

1. A SWAT team is ordering the Chalupa to drop *you*.

Sophia’s Scrumptious Baklava

Hope everybody had a fabulous Mother’s Day. The recipe for today is a rich, decadent homemade baklava recipe contributed by my friend Maryanne’s mother Sophia; A wonderful mother and a fabulous cook who has always treated me as her own and makes sure like all wonderful, beautiful generous mothers that I always leave her home with delicious and wonderful goodies. Please enjoy making this recipe. It is time consuming labour of love but so worth it.

Ingredients:

Note:  This recipe makes a large quantity of baklava.  If you keep it in an air tight container and refrigerate it, the baklava will last for a long while.  Just check it once in awhile to make sure that it isn’t drying out.  Freezing the baklava is not recommended, because it loses it’s “crunch”.3 Boxes of Refrigerated Fillo dough.  Purchase the thinnest version, that you can find.  Some say “for pastries” on the box.
We use “7 Days Baking” brand.  If you can’t find this brand, then use what is available in your area.
5 heaping cups of walnuts, finely chopped (in a food processor)
5 heaping cups of almonds (with skins), finely chopped  (in a food processor)
1 cup of brown sesame seeds, finely ground (in a coffee grinder–a food processor will not work).1 tablespoon ground cinnamon.grape seed oil–to use for brushing the Fillo with.A 16.5 inches X 13.5 inches baking pan ( or any size really as long as the roll fits lengthwise).

Parchment paper to line the pan with.

a pastry (paint) brush in order to brush the fillo with.

Syrup Ingredients:

2 1/2 pounds (approximately) of creamed honey.

1 stick of cinnamon.

5 or 6 cloves

1/2 lemon (zest and 1 tablespoon lemon juice).

1/2–1 cup of raw sugar  (optional)

Directions:

1.  Combine nuts, sesame seeds and cinnamon in a bowl.

2.  Cover Fillo with damp tea-towel to prevent drying out until you are ready to use it.

3.  Put some of the oil in a bowl and take out your brush.

4   Line the pan with parchment paper.

5.  Take 2 pieces of fillo and place one on top of the other.  Brush the top piece with grape seed oil.  Then liberally sprinkle (by hand) the
filling over the dough.  Don’t overdo it, you should be able to still see “white” space.

6.  Take another 2 pieces of fillo and place them over the first two.  Brush the top piece with grape seed oil.  Again, liberally sprinkle the
filling over the dough.

7.  Fold in both the left and right sides, about 1 finger’s width.  This prevents the filling from falling out when you roll the fillo dough.  Brush
the sides with oil.

 


8.  Now, you will roll the fillo from the bottom as tightly as you can, without “ripping” it.  When you have finished rolling the dough with the
filling, brush the top of the roll with more oil.  Place the finished roll in the pan.

9.  Repeat the process until your pan is full.  If there is spill-over ( if you have more rolls of pastry) you can put more of the rolls in another
pan.  If your pan is full and your fillo is finished, but not the filling, then you can freeze the filling and use it at another time.

10. Make sure that you cut the Baklava roll diagonally, with a knife, before you place it in the oven or it will crumble when you try to cut it after it is cooked.

11.  Preheat oven at 350F for 15 minutes.  Place the pan on the middle rack.  Bake between 45 minutes to 1 hour.  The Baklava must be golden brown when it is ready.

Sophia Secret:

     At about the half an hour mark, check the Baklava for colour.  If it looks ready, cover the pan with parchment paper until the appropriate cooking time is reached.  If you take it out too soon then the inside of the Baklava will be mushy. 

After you have turned off the oven, you can also leave the Baklava in the hot oven-covered with the parchment paper, for another 5 to 10 minutes.

Take out the Baklava and let it cool down completely before you drizzle it with the syrup.  Make the syrup only when you are ready to use it.

Syrup

Using a vegetable peeler, peel the rind thinly from 1/2 a lemon. Place creamed honey in a small pot and melt over low to medium heat.  When the honey has melted, skim the froth off the top.  Add the lemon rind and the spices, and the sugar (if you want).  Turn down the heat to about a simmer and let everything cook for another 5 minutes.  Add 1 tablespoon of lemon juice, just before you turn off the stove.  The lemon juice will prevent the honey from “hardening” again.

Enjoy!