Traveling diabetic #24

Knysna

Hi,

Jan here.

High blood sugar readings in the morning, decreasing during the day, with little change after exercise. The ‘dawn phenomenon’?

Some days, anyway with others completely the reverse and crazy low levels after exercise. Without being able to pinpoint a link to what I’m eating, it makes the goal of managing my LADA (Latent Autoimmune Diabetics in Adults) through lifestyle and minimizing the need for medication a tad more complicated.

Soufflé, the French classic. Cheese, eggs, butter, cream. Timed perfectly so the aroma hyperdrives tastebuds as the door is opened. Decadent, light and airy.

Blood sugars

High 6.9 mmol/L (Fasting target 4 – 6mmol/L)

Low 5.8 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 85Kg

Diabetic Sensitive Three-Cheese Soufflé Recipe

Servings: Makes 1 souffle (serves 4)Prep Time:15 minutes Cook Time:55 minutes

Recipe by Jim Tuttle of Mount Dora Historic Inn

Ingredients:

7 large eggs

4 ounces sour cream

1/3 cup whole milk

freshly ground black pepper

1 teaspoon dry mustard

¼ teaspoon ground nutmeg

¼ teaspoon Tabasco (or other hot sauce)

1 tablespoon butter, softened

1 ounce grated cheddar cheese

1 ounce grated muenster cheese

1 ounce grated gruyere cheese

equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it’s the #4 size)

Directions:

Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.

Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds.

Author: Jan Raats

Be inspired by the high-energy art of award winning artist, Jandre. An emotional artist, the influence of the Impressionists on his Representational style is evident from his limited pallet of colours, however, it is to Kandinsky that he looks for his inspiration where objects depicted arise out of pure emotion. In this focus on form and colour, he asks questions of the viewer to see beyond the mere representational to the emotional signal contained in clusters of line and colour, reinforced by ridges of light made possible through his technique of painting with his fingers, imparting his emotions directly onto canvas. Traveling extensively, his material is taken from his environment, dominated by his work as a humanitarian – most recently with the United Nations in South Sudan - in post conflict, emergency response, and in the fight against HIV/AIDS. Awards and Exhibitions 2016, Special Merit Award Winner and Honourable Mention 'Art of outstanding quality', LST Open Art Exhibition 2015, 2014, 2013, 2011 and 2009 Honourable Mention London International Creative Competition 2008 Finalist at the Thapong Botswana Artist of the Year 2002 Finalist at Patchings, Nottinghamshire Selected for the Permanent World Children’s Exhibition in Toulouse France. Several group and solo exhibitions (Cape Town)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s