Traveling diabetic #22

Montagu

Hi,

Jan here.

The beauty of being on the road at first light. The air, fresh and the road, despite being at the start of the holiday season, almost clear of traffic.

Five hours a tad long not to have food, however being early most of the farm-stalls are closed, and even the garages have nothing suitable for a diabetic. The cappuccino that was available turned out to be of the packet variety, which wasn’t worth drinking. Even if that was an option.

A small cheese with water, somehow resulting in higher than normal blood sugars. Emphasizing the unpredictability of managing this disease.

The joys of the farm, for a Border Collie. Rabbits. Horses. Guinea fowl. Tortoise dung. Acres of grass to charge across. Chasing shadows. Children, dogs and swimming pools. Sticks, balls and feathers.

Scary sprinklers, trees and buzzing things. Doors bashing and strange smells.

Exhaustion.

Blood sugars

High 7.0 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 5.0 mmol/L (Fasting target 4 – 6mmol/L)

Weight 86Kg

Traveling diabetic #21

Knysna

Hi,

Jan here.

40km Highway West cycle. Gentle up Phantom Pass, before tearing through along the roads through the farms. Corrugated roads, a rodeo, fighting to stay on the bicycle, keep my feet on the pedals and maintain any sort of peddling rhythm. Sun blazing out of a blue sky, the green countryside ablaze with summer flowers. Quite magnificent.

A diet of crustless quiche, with avo and Weber grilled chicken. Coreta made a stunning bobotie for dinner that was both low in carbohydrates and without sugar to keep it diabetic sensitive. Served with cauli-rice and a green salad. That second helping irresistible as was the Raats Cab Franc.

Blood sugars

High 5.7 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 4.6 mmol/L (Fasting target 4 – 6mmol/L)

Weight 84Kg

Diabetic Sensitive Bobotie Recipe

Preparation time: 20 mins Cooking time: 45 mins Serves: 6 – 8

Method:

1. Melt the butter in a wide-based pot and gently fry the onion, carrots, red pepper and courgette until soft. Stir in the ginger and the garlic and fry for minute or so. Add the spices and fry for another minute to release their flavour.

2. Pour in the vinegar and tomato, and bring to the boil.

3. Mix in the remaining ingredients, ensuring that everything is combined well; you don’t want meatballs in your mince.

4. Cook for about 15 minutes, stirring all the time. When it’s done, season well with salt and pepper.

5. Spread the mixture in a greased ovenproof dish.

6. To make the custard, lightly beat together the milk and the eggs.

7. Press the bay leaves into the bobotie mixture and carefully pour over the custard.

8. Bake for about 30 minutes, until the egg topping has set.

Ingredients:

5 tablespoons butter

1 onion, chopped

2 carrots, peeled and chopped

1 red pepper, seeded and chopped

1 cup grated courgette

1 tablespoon grated fresh ginger

3 cloves garlic, crushed

1 tablespoon mild curry powder

1 teaspoon turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

3 whole cloves

5 whole allspice

2 tablespoons honey (optional)

1 tablespoon red wine vinegar

1 x 400g tin whole peeled tomatoes, blended

800g beef mince

1 teaspoon dried mixed herbs

salt and pepper

For the custard

1 cup milk

2 eggs, beaten

8 bay leaves

Traveling diabetic #20

Emirates, Business Class

Hi,

Jan here.

Spoilt with Business Class lounges and lights in Emirates, thanks to accumulated miles on UN missions.

Salmon gravlax, cheese and a stir fried steak with seasonal veggies the easy choices. Scallop tartare. Bresaola with Parmesan and more smoked salmon the in-transit options in the revamped terminal B lounge. 

A very good Hermitage red wine irresistible.

Blood sugars

High 5.0 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 4.7 mmol/L (Fasting target 4 – 6mmol/L)

Weight 84Kg

Traveling diabetic #19

Hi,

Jan here.

Can Tho City – Mekong Delta

An organised tour, with nothing in our control, other than being ultra cautious.

Elephant ear fish, presented whole, on a rack, with all the pride of a prize catch. The flesh is peeled from the fish and wrapped in rice paper with greens and more noodles than anything else. Served with a chilli sauce, it didn’t taste like much. Ginger chicken bits, spring rolls and a plate of green beans and carrot. The dressing the worry.

Particularly after a morning of being shown through the other delicacies of the Mekong Delta. Coconut candy made from caramelised coconut juice, sugared ginger, rice popcorn, sticky rice cakes with honey and peanuts, jasmine tea with honey and kumquat, rice flower and sesame seed cake. Fortunately they were happy with small, polite samples.

A modest supper of green mango salad and pork spring rolls.

Blood sugars

High 7.3 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 5.6 mmol/L (Fasting target 4 – 6mmol/L)

Traveling diabetic #18

Hi,


Jan here.

HCM

Terry has figured out that Pho, without noodles, is on the menu as ‘Chen them’ and when ordered with ‘Tai’, it comes with small pieces of beef. The only problem being that they serve it in a ramekin type dish, which means that I’m not only perched on a tiny chair at a low table, but trying to eat soup from what feels like a thimble! Etiquette being that you do not lift the Pho dish from the table. It gets messy.

Our default salad of bamboo stalk with sea food has been removed from the menu. Shredded chicken with cabbage the next best option. Or rather it would be if they didn’t drown it in a dressing loaded with sugar. 

Back to cashew nuts.

Blood sugars

High 10.7 mmol/L

Low 4.5 mmol/L

Traveling diabetic #17

Hi,

Jan here.

HCM

Vietnamese Hot Pot, found on most menu’s as winter comes around. A unique Vietnamese cooking style transferred from China a thousand years ago or so. It’s basically, a pot of simmering hot broth in the middle of the table (over a burner) and prepped ingredient dishes on the side. The broth can be made from chicken, beef, pork bones or from sea food. We tried both the chicken and a prawn option, with banana flower and some kind of green stuff. 

Chopstick contortions to manage the chunks of chicken, which still had bits of bone in them. I slaughtered my couple of prawns in trying to remove the shell, before Terry took over for the last one. The broth spicy, and sweet. 

Not being able to eat the broth or the noodles, meant I didn’t do any sort of justice to the meal. 

Blood sugars 

High 6.8 mmol/L 

Low 4.5 mmol/L

Traveling diabetic #16

Hi,

Jan here.

Saigon 

Sugar. The seemingly key ingredient to cooking in the South of Vietnam. Braised, pepper pork. The no rice questioned by three waitrons to ensure something hadn’t been lost in translation, looking forlorn in its lay pot. Eating the ribs with chop-sticks the amazing part. As sticky-sweet as can be imagined.

Kiri cheese squares and roasted cashew nuts providing stability and an easy, non-sugar, eating option. 

Blood sugars

High 8.4 mmol/L

Low 4.7 mmol/L