Recent Content by jolid

I served guacamole with 'soldiers' of fried halloumi cheese the other day. Really tasty.

I made a risotto with pearl barley. It wasn't quite the same, but it was good. More nutty, less creamy, you could add some cream, maybe.

Some options I like are: Break up some good quality chocolate in a pyrex dish. Boil some water in a pan, making sure the water is below the level of the dish when put above. Melt the chocolate. Just before it's finished melting heat up some cream (100 g chocolate to 100 ml cream (or more cream...

Thank you. I think that is what I assumed. But as it happens, loving this new way of eating, can't imagine wanting anything else - oh apart from occasional treats, but I intend to start working them in if all else is good. I have a real advantage and a real disadvantage in the cooking - I...

This is great advice. Thank you. I have been testing 2 hours after meals, sometimes, to get a feel - mainly when I felt unclear about a particular food I'd eaten. It hadn't actually occurred to me to check before. It makes perfect sense. Thanks. The units of measurement in the UK are so small...

Thank you. I'm feeling very unclear about everything, except what to eat. For things like this, I wish I was back in the UK, with diabetes clinics, etc. I don't like taking pills if they aren't necessary, but obviously totally if they are. No doubt it'll all become clearer as time goes by.

I am a Brit, living in Laos in South East Asia and was fairly recently (February) diagnosed as Type 2. Living here means I miss out on some of the essential support I'd have back home (my doctor - probably the best one in the country) told me she had no idea what I should be eating and as there...