Traveling diabetic

The Table
De Meye Estate, Stellenbosch

Hi,

Jan here.

The utmost care is taken to source the highest quality organic ingredients for the country cuisine served at The Table restaurant. Limited seating under ancient oak trees ensures that the service matches the care taken with food preparation.

While the Beetroot Tarte Tatin starter wasn’t an option for me, the green and sour-cream salad was tasty, and the olives delicious. It’s accompanying stone-ground bread very tempting!

I didn’t understand the slow roasted Karoo lamb, with a cold aubergine tagine and roasted veg dish. While perfect for my diabetic needs, the cold veggies made the tender lamb ‘soapish’. Something even the delish Merlot couldn’t sort.

The panna cotta with raspberry gelato looked amazing and there were a bunch of takers to ensure my serving wasn’t wasted.

Blood sugars

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

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

Weight 86Kg

Diabetic Carbs 45g (target, less than 50g)

BEETROOT TARTE TATIN (serves 4)
ingredients:

  • 8 – 10 small to medium sized beetroots
  • 60g butter
  • 120g brown sugar
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • fresh thyme leaves or oregano
  • sea salt and black pepper
  • ready rolled puff pastry
  • sour cream to serve

method:

  1. Place the beetroots in a saucepan and cover with cold water. Bring to a simmering boil over medium heat and cook until a knife pierces through the beetroots easily. Drain from the water and allow to cool before peeling and cutting in half.
  2. Preheat oven to 200C. Melt the butter in a heavy based 24cm pan or skillet. Add the sugar and cook until golden and caramelised. Add the red wine vinegar (be careful of hot steam!) as well as the garlic and fresh herbs,
  3. Arrange the beetroot halves evenly over the caramel. Season with salt and pepper. Trim the pastry into a disc or square big enough to cover the beetroots. Tuck in any excess pastry edges, and prick the pastry lightly with a fork.
  4. Bake for 20 minutes or until puffed and golden. Cool in the pan for a couple minutes, then carefully turn out onto a serving plate. Top with sour cream.

Traveling diabetic

Knysna

Hi,

Jan here.

The daunting task of negotiating the menu at our Italian restaurant on a late summer evening. A table alongside the canal with a glorious sunset. A hint of the coming winter in the air.

As pizza and pasta on the menu were not options, I settled for an oven roasted veal ilvoltini (“involtini.” usually refers to something rolled up around a savory filling, and is also known as Braciole) with prosciutto, cheese and spinach. Served with oven roasted veggies.

On the carb log, veal ilvoltini has anything from 3grams to 72grams per serving, depending on whether a home made or commercial (with a large sugar component) sauce is used.

As Mario’s is a family owned and run restaurant, I was comfortable that Genaro made his own sauces. However, there was no doubt that it was on the sweet side and a carb number of 17 was probably more reflective of the dish.

Raats Cab Franc, a magical pairing.

Fasting blood sugars a tad in the high side, even after a run, but nothing crazy.

I’ll ask for the tomato sauce as a side dish next time.

Blood sugars

Low 6.2 mmol/L (Fasting target 4 – 6mmol/L)

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

Weight 86Kg

Diabetic Carbs 50g (daily target, less than 50g)

VEAL INVOLTINI

YIELD: SERVES 4 PREP TIME: 15 MINS COOK TIME: 1 HR 15 MINS

ingredients:

8 Thin Slices Veal Scallopini

8 Thin Slices Prosciutto

2 Cups Cooked, Chopped Spinach

1/3 Cup Grated Pecorino Romano Cheese

Salt & Pepper

8 Tablespoons Olive Oil, Divided

FOR THE SAUCE:

2 Tablespoons Extra Virgin Olive Oil

1/2 Cup Chopped Onion

2 Cloves Garlic, Minced

1 (28-ounce) Can Crushed Tomatoes

2 Tablespoon Finely Chopped Fresh Parsley

1/2 Teaspoon Dried Oregano

3 Tablespoons Finely Chopped Fresh Basil

Salt & Pepper To Taste

directions:

. Use a meat mallet if needed to even out the thickness of the scallopini.

. Use your hands, or a nut bag to squeeze out as much liquid from the spinach as possible, then place in a bowl.

. Add the cheese and two tablespoons of oil to the spinach and stir to mix.

. Season the spinach mixture with salt and pepper.

. Lay out each slice of veal, then cover with a slice of prosciutto.

. You can either cut the prosciutto to fit, or fold it over.

. Divide the spinach filling equally onto each slice of veal spreading evenly.

. At the narrowest end, tightly roll up the veal and square with two toothpicks, or if you prefer, tie with kitchen twine.

. Place the veal rolls on a plate and refrigerate until needed.

. Heat the olive oil in a heavy saucepan over medium heat until lightly smoking, then cook the onions, stirring often until translucent, about 7 to 8 minutes.

. Add the garlic and cook another minute or two or until fragrant.

. Add the tomatoes, parsley, oregano, basil, salt and pepper, and bring to a boil.

. Reduce the heat to a simmer, cover, and cook for 20 m minutes.

. Preheat oven to 350 degrees F.

. In a frying pan, heat the remaining olive oil and heat over medium heat until lightly smoking.

. Brown the veal rolls on all sides, turning as needed.

. Place a scoop of sauce into the bottom of an oven-proof casserole dish that will hold all of the veal rolls.

. Place the veal rolls side by side into the dish, then cover with the remaining sauce.

. Cover casserole dish, then bake until very tender, about 45 minutes.

. Remove toothpicks or twine, then serve warm with sauce.

http://www.italianfoodforever

Traveling diabetic #25

Johannesburg

Hi,

Jan here.

Larger than normal jump in my blood sugars after my morning run. Body screaming for extra energy to cope with the hills and unaccustomed altitude?

Some good news as elevated blood sugars only seems to kick in when exercising above ones VO2 max (maximum or peak volume of oxygen consumed in exhaustive exercise). Although this does make me wonder if I’m only ‘coasting’ the rest of the time!

Jenny made a delicious diabetic sensitive meal on the Weber with boereworse wrapped in cheese and bacon. Served with cold grilled veggies and a tomato and avocado salad. Mum’s cream and strawberry cake not an option.

A lazy Border Collie puppy.

Blood sugars

Low 5.3 mmol/L (Fasting target 4 – 6mmol/L)

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

Weight 86Kg

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)