QUINOA AND BULGUR WHEAT SALAD
22/01/12 08:05
There is no doubt Type 2 diabetes is sweeping the world, as I learn at college yesterday, there are about 180, 000, 000 cases worldwide. 90% of those are Type 2 diabetes. As Type 1 means a lifetime insulin injections, Type 2 can be, in most cases, prevented, managed and even reversed.
I was always aware that this is a very serious condition, but my lecturer opened my eyes to just how serious it really is. Complications are numerous, heart failure, stroke, loss of feeling to extremities (which often lead to amputation), kidney failure and loss of eyesight. Photos of leg ulcers and gangrene would put anyone off. These are risks everybody should be aware off.
Unfortunately people are still in denial, just google Paula Dean and diabetes, the queen of American high calorie high fat cooking, who still will not admit her diet could have anything to do with her diagnosis. On the other hand, doctors like Neil Barnard, John McDougall or Michael Klapper have had amazing results treating this disease with diet only for many years.
Where the “western diet” and fastfood chains go diabetes Type 2 follows. China and Japan are seeing rise of cases. I think we have to take a step back, take a long look on our diet and lifestyle and act. Prevention is always better than cure.
QUINOA AND BULGUR WHEAT SALAD
I have cheated here and bought a pack of quinoa and bulgur wheat mix, very convenient. You can mix your own, half and half, 4-2 whatever you fancy. In that case however cook the grains separately, drain and mix together. I am not a great fan of raw tomatoes but I can imagine a few halved cherry tomatoes would go wonderfully with this recipe.
I have used dairy free Plamil mayo, which is more tart in flavour that regular mayonnaise. Red peppers are from a jar, preserved in brine not oil.
ingredients
250g pack of quinoa and bulgur wheat mix
2 roasted red peppers, from a jar
3 Tbs of dairy free mayonnaise
2 Tbs white wine vinegar
1 carrot, grated
1 small red onion, finely chopped
half a cucumber, chopped into 1cm dice
15 olives, halved
2 Tbs parsley
method
- Cook the grains according to package instruction. My mix took only 10 min. Drain, rinse under cool running water. Make sure all water drips out.
- For the dressing, in a blender (or small food processor) blend together red peppers, mayo and vinegar, pausing to scrape the sides.
- Mix the dressing into your cooled grains.
- Add the carrot, cucumber, olives and parsley.
- Serve as it is, or mix with green baby leaves.
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