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Diabetes Discussion
Type 2 Diabetes
T2s: What was your fasting BG this morning, and what did you eat yesterday?
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<blockquote data-quote="Deleted member 371625" data-source="post: 2476370"><p><em>Friends went home this afternoon, so I have time now. Hop that you enjoy it.</em></p><p><em></em></p><p><u>Rendang paste</u></p><p><em>If you don't have time, you can buy rendang paste from several suppliers, including Sainsburys.</em></p><p><em></em></p><p>6 cloves garlic, finely chopped</p><p>1 inch ginger</p><p>1 inch galangal</p><p>2 lemongrass stalks (or 1 teaspoon of lemongrass paste)</p><p>3 shallots, finely chopped</p><p>2 teaspoons tamarind paste</p><p>Chilli according to taste <em>[i do like quite a lot]</em></p><p><em></em></p><p>Mix ingredients in a pestle & mortar</p><p></p><p><u>Prawn & cashew rendang</u></p><p><em>Feeds 4</em></p><p><em></em></p><p>300g squash or sweet potato cut into 2cm dice</p><p>180g prawns</p><p>75g cashews</p><p>250ml coconut milk</p><p>50g diced shallots</p><p>100g mango cut into 2cm dice</p><p>75g baby spinach</p><p></p><p>1. Toss the squash in olive oil and roast at 180C until softened</p><p>2. Soften the onion in a large frying pan.</p><p>3. Add the paste and the coconut milk and heat.</p><p>4. Add cashews, mango, prawns and squash. Heat for 5 minutes.</p><p>5. Add spinach, cover and heat for another 2 minutes, until spinach is wilted.</p><p><em>Serve with rice or flatbread.</em></p><p><em></em></p><p>A very quick, simple meal if you are using a premade paste. I usually bulk make the paste and freeze a few portions for a quick meal if I am pushed for time.</p><p></p><p><em>Hope that you enjoy it.</em></p></blockquote><p></p>
[QUOTE="Deleted member 371625, post: 2476370"] [I]Friends went home this afternoon, so I have time now. Hop that you enjoy it. [/I] [U]Rendang paste[/U] [I]If you don't have time, you can buy rendang paste from several suppliers, including Sainsburys. [/I] 6 cloves garlic, finely chopped 1 inch ginger 1 inch galangal 2 lemongrass stalks (or 1 teaspoon of lemongrass paste) 3 shallots, finely chopped 2 teaspoons tamarind paste Chilli according to taste [I][i do like quite a lot] [/I] Mix ingredients in a pestle & mortar [U]Prawn & cashew rendang[/U] [I]Feeds 4 [/I] 300g squash or sweet potato cut into 2cm dice 180g prawns 75g cashews 250ml coconut milk 50g diced shallots 100g mango cut into 2cm dice 75g baby spinach 1. Toss the squash in olive oil and roast at 180C until softened 2. Soften the onion in a large frying pan. 3. Add the paste and the coconut milk and heat. 4. Add cashews, mango, prawns and squash. Heat for 5 minutes. 5. Add spinach, cover and heat for another 2 minutes, until spinach is wilted. [I]Serve with rice or flatbread. [/I] A very quick, simple meal if you are using a premade paste. I usually bulk make the paste and freeze a few portions for a quick meal if I am pushed for time. [I]Hope that you enjoy it.[/I] [/QUOTE]
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T2s: What was your fasting BG this morning, and what did you eat yesterday?
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