The name of my site is diabetic enjoying food and believe that this is a true statement. I love good food! I'll just bet that we do too, right? The only thing we have learned since been diagnosed with type 2 diabetes at the age of sixty is that, like diabetes does not mean I can no longer enjoy good food. Oh course, I'd rather be with diabetes. I would prefer to eat as before. But I found a way to change my favorite recipes around for them diabetic friendly. I found the recipe in a newspaper ad food store and thought maybe I could do something that could be used without guilt or spike in blood sugar. Give me a fruit and nut bread try.
1 / 2 cup fresh cranberries
2 1 / 4 TSP baking powder
1 / 3 cup light olive oil
1 / 2 cup quick cooking oats
1 1 / 2 cups flour
2 / 3 cup Splenda
1 / 4 TSP salt (optional, as the diet)
1 / 2 cup egg substitute
1 cup mashed ripe bananas
1 / 2 cup walnuts nakaltsani
Preheat oven to 350 degrees. 2 lazhichki sprinkle flour over berries. Sift the rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in walnuts. Fold in two blueberries. Pour into cake pan, which was napraskat with non-stick cooking spray. Bake an hour or until bread springs back when lightly touched. Cool ten minutes then remove from Pan. Allow to cool it down on wire rack before slicing.
This recipe is easy to do, is healthy ingredients and has never caused my blood sugar to rise. I like it for breakfast with yogurt as breakfast or afternoon spatula as dessert replacement. It is also a great hostess gift or a good position you can take to "brand in nutrition. So you know there is a sweet you can enjoy without guilt, while others induldge sugar-laden sweets. I find that people often want the recipe and can not believe this is "no added sugar" food.
If you use this recipe, please visit my website, where you'll find more recipes for eating diabetics. And visit often. I am constantly adding more information and recipes I continue and try to experiment new things.
Banana snack industry goes stale
Not so long ago, the Central Java town of Majenang was famous for being the home of sale pisang, a unique snack made with bananas, but recently the market changed and the local snack industry faded to a fraction of its former success.
Majenang, one of 23 districts in Cilacap regency in the far west of the province - bordering with Banjar and Ciamis regencies in West Java - has about 30 small factories producing the snack.
Before the 1998 economic crisis, there were around 100 such producers, leading Cilacap administration to come up with the idea of making the snack the icon of Majenang.
But with the crisis, the plan hit snags and many cottage industries were forced out of business. More than a decade later, the situation has yet to improve.
"Before the crisis I could sell 2 or 3 tons of fried banana sweets to Jakarta. But things are difficult now," Yayat, a 61-year-old sale pisang business owner, told The Jakarta Post in Majenang.
Today, Yayat produces only about 200 kilograms of sale pisang a month, and 99 percent of this is sold in Majenang. The snacks are sold in 250-gram packages, each costing around Rp 25,000 (US$2).
Another snack producer, Juremi, said that before the crisis she could send 2 tons of sale pisang to Jakarta, Bandung and Surabaya each month.
"Now we only sell sale pisang for the local market," the 60-year-old said.
Juremi said most of the snack producers were struggling to survive.
"What's important is that business survives. If there are buyers in the city, that's enough. Sometimes we get an order from outside the city, but this is unreliable," she said.
"Once, a distributor from outside the city wanted to place an order, but the price he offered was too low to cover our production costs. Rather than suffering losses, we preferred not to take it."
Making sale pisang does not take long. Ripe bananas are cut into slices and dried in the sun.
"If the sun is bright, the bananas will dry out in two days. But in a rainy season like this, it takes about four days," Juremi said.
The dried bananas are then smeared with flour and deep-fried. After being drained, the banana chips are ready to be packaged and sold.
The sale pisang business has supported many, including farmers and traders who sell raw bananas to cottage industries in Majenang, as well as banana snack makers such as Juremi and Yayat, and the vendors.
Majenang district head, Heru Susedyo, said he was aware of the stagnant business situation.
"Sale pisang was once so popular that the Cilacap administration planned to make it the icon of Majenang city, but the plan could not be realized because sales keep decreasing."
http://www.thejakartapost.com/news/2009/03/06/
Sunday 14 December 2008
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