Diary of a Bliss Ball

Todays topic for Diabetes Blog Week is Food food food….what we eat, how we manage and the lists we make.

I’m in Italy after a winding drive through the mountain vistas and picturesque lakes of Switzerland. Italy is famous for the Love of Food. So what’s a low carb yogini do when she rocks into town? Head to the local trattoria and have a pasta? I wish!

Instead it’s off to the supermercato to check out the green veggies on offer and the staples that will last me through the weekend.

And I’m in luck…Italians love salad!

My shopping list?

Fennel, green beans, swiss chard (which has an exotic name here like bietola) chicory leaves, insalata mista and lots and lots of variates of zucchini, Bio eggs, limone…and Italian burro (butter)…oh and olive olio…lots of it!

The supermarket aisles are full of cheeses, cured meats, biscotti’s, pasta, tomato sauces and more. Everything looks incredible and it’s hard not to reflect on my pre diagnosis days where I could literally pig out on all these foods. The funny thing is I never did. Even when we rented a Villa in Tuscany one year and I literally cooked everything a la Italian.

Diabetes Blog week Yoga for Diabetes     Rachel in Italy

I think my Yoga practice has a lot to do with it.  With the stronger practices of pranayama the body absolutely knows what’s nourishing and what’s depleting. I’ve learned over the years to eat to my ayurvedic type. I’m pitta/vata which means foods need to be warm, but not too spicy, naturally full of good fats and not too rich.

It was actually easier to let go of all the carbs then I thought it would be. That’s because it all happened so gradually. Insulin wasn’t in my plan so at first I let go of bread and wheat products, then eventually grains and legumes and finally the higher carbohydrate vegetables and dairy.

Instead of feeling hungry all the time and tired I had even more energy. It was at odds with my lab results which showed the signs of someone who was suffering from the symptoms of severe chronic fatigue.  My doctor and I agreed that it had to be my consistent yoga practice and my transition to the ketogenic diet that had made me asymptomatic.

But all that doesn’t mean it’s easy to replace my passion for pizza and that I don’t long for a sweet treat. And I know I could bite the bullet and just start bolusing for the extra carbs. But I’m also inspired by everything I’ve heard and read about having as little Insulin on board as possible. The less Insulin, the less likely a hypo. Sounds like a good recipe to me.

So how do I feed my sweet tooth?

Hemp Chia Coconut Butter Balls

Hemp seeds are packed with protein and phytonutrients and Omega 3’s and brilliant for healing the gut lining as are chia seeds. Unsweetened desiccated coconut provides healthy fats and protein as well as being super low carb and has a natural sweetness. And butter is the glue that sticks it all together. One bliss ball a day is enough for me, but sometimes I have one for breakfast when I don’t have time to make a bigger meal. I’ve added other ingredients to the recipe like a mixture of black and white sesame seeds, pumpkin seeds or even ground almonds. But sometimes all those varieties upset my digestion. After lots of trial and era I am happy with the basic recipe below.

Rachels Bliss BallsItalian ButterCompleted bliss Ball

Why not give it a try and tell me what you think. I’d love to know.

With great respect…. Rachel

Rachel’s Recipe for Bliss!

1 tablespoon unhulled hemp seeds

1 tablespoon chia or less if you are sensitive to the carbs in chia

2 tablespoons or a little more of desiccated sugar free coconut/or you can grind the two tablespoons

1 tablespoon water

1 tablespoon butter

Put all the dry ingredients into a shallow bowl, add the water first stir until the mixture is just a little damp and starts to stick together ( it shouldn’t be gloppy or wet) add the butter and mush everything together with your hands till thoroughly mixed, then form into a ball. You can wrap in baking paper and freeze for half an hour if you want it to be hard and crunchy, or refrigerate… or just eat as is.

Change is Here to Stay

Todays topic for Diabetes Blog Week is all about change.

The biggest personal change I have made and one that I hope really comes to the forefront in the management and care of diabetes is the merging of functional medicine with conventional approaches. I know it’s happening on a small scale. But I would love it, if on diagnosis, conventional doctors encouraged their patients to look into the diet and lifestyle changes that are on offer in the functional medicine world. I have learned so much from reading books like “Diabetes Solution” By Dr. Bernstein, Keto Clarity, by Jimmy Moore and attending The Diabetes Summit, which supports all types of diabetics in alternative approaches to self care and management.

Nearly a year ago today I paid my own visit to a functional medicine GP. During the visit we discussed what he called my “narrowing corridor of food issue”. I was controlling my carb intake but I was also suffering from food sensitivities due to leaky gut syndrome. Bottom line? I ate a total of 6 foods and had done so for nearly a year.

After feeling like a pincushion at the lab and shipping my poo off to the U.S.A  it was determined that my system was severely depleted due to an overgrowth of candida. I breathed a sigh of relief, candida was an old friend. I’d met her in my early twenties and had managed to quell her before. This was going to be a piece of cake. I naively held out hope that my BG levels were out of control because I had candida. It was all HER fault.

Boy was I wrong!

I was put on a host of remedies, creams, shots and more and crossed my fingers. Much to my surprise and disappointment my blood sugar levels went higher.  I told myself it was the detox, but after three months of high levels and the beginning signs of neuropathy it was time to get real with myself. We repeated the tests. There was good news and bad news. It was clear that the candida was in remission, but the diabetes hadn’t budged.

My functional medicine GP recommended I start insulin which was later re-affirmed by my endocrinologist.  It was assumed by both health care providers that I would keep up my diet and lifestyle management strategies as that’s what had kept me honeymooning for so long.  They both reiterated that being on insulin would increase the range of foods I could eat and rather than being a death sentence would make my life a whole lot better.

Diabetes blog week changes

And they were right! I am happy to report I am no longer tunnelling down a narrowing corridor.

Being able to eat properly again has completely changed my relationship to food. Instead of putting together a drab meal of egg and spinach omelette. I’m getting creative. Making hempseed coconut bliss balls, egg and avocado salads and feta cheese and spinach soufflés. I even lashed out and made coconut cauliflower pancakes. To those of you who eat these things as part of your regular low carb regime and think, no biggie.

For me its a BIGGIE… it’s like finally having chocolate and ice cream again.

With great respect….Rachel

ARE YOU CREATING THE BEST POSSIBLE START TO YOUR DAY ?

A Guest blog from Yogi and Ayurvedic Chef, Jody Vassallo

I believe that mornings are the foundation of our day, it is when our feet first come in contact with the earth and we can consciously set our intentions for the day ahead. Taking time out to sit and really take in the morning is so important, this is when I make decisions about the food that I will prepare and eat and how I will approach my day. I check in with my body and allow myself to notice how it is feeling, not comparing it to yesterday but giving its own voice on this day. I look outside and see what the weather is doing as this really forms the basis of the choices I make for my day, if it’s hot I will have a cooling breakfast, perhaps a salad or two that day, if it’s cooler, a cooked breakfast is a must, then a warming soup for lunch and something spicy and satisfying for dinner.

Reading a passage from a book and meditating are habits that now come naturally to me though this has not always been the case, when I was in a crazy, busy, overworked Vata phase of my life I resisted settling and being still as this was too confronting for me, my driven ambitious pitta brain was more focused on result based living and unless things instantly made me feel better they were tossed aside.

Because I was so busy I often skipped breakfast or quickly fed myself but there wasn’t a lot of nourishment in the meal, there may have been nutrients but the whole meal was eaten without awareness or appreciation. After years of doing this, my head just got crazier, the seat of Vata is in the head and in the gut so too much rushing, skipping or mindlessly eating meals will eventually cause a life riddled with anxiety, fear and gut problems.

These days more and more people are experiencing digestive issues – coeliac disease, food allergies or diabetes. All of these diseases mean that food becomes the focus of ones life which can be stressful and overwhelming. There is so much info out there on what not to have. I think the most important thing for anyone to keep in mind is that simplicity is the key.

Certain food nourish us without needing the help of too many other ingredients. I am a huge fan of eggs because they provide me with fat and protein and they leave me feeling satisfied and nourished, if I want to jazz them up  I throw in some herbs or ricotta cheese or scramble them with some spring onions and black sesame seeds, eggs are both warming and grounding in nature so they are the perfect breakfast choice on windy cooler mornings. In summer I like to start my day with a coconut based breakfast, it is cooling and really satisfying.

So I encourage you to slow your mornings down, take time out to create a calmer approach to the ritual of breaking your fast. If it is a cool morning  put on the appropriate clothes,  make yourself a warm cup of ginger tea or if the morning is hotter have a refreshing mint tea. And then lovingly prepare yourself a nourishing meal that will  provide you with the fuel that takes you up to your next meal. I avoid high carbohydrate breakfast as they cause my blood sugar to spike and I find myself hungry again soon after breakfast.

I would like to share a cooling recipe with you a low carb, high fat brekkie which is very simple to prepare and great for those warmer mornings.

Beautiful Food p. 33Beautiful Food p. 34

Raspberries chia pots with maple coconut tops

500 g (1 lb) frozen raspberries, thawed

3 tablespoons white chia seeds

1/2 cup (125 ml/ 4 fl oz) coconut cream

1 teaspoon pure maple syrup

1 1/2 tablespoons white chia seeds

Use a fork to crush the raspberries. Stir in the chia seeds and mix to combine. Divide the mixture between four 1/2 cup capacity ramekins, cover and chill for 4 hours or until just set.

Put the coconut cream, maple syrup and chia seeds into a bowl and mix to combine. Spoon over the raspberry mixture cover and chill for 2 hours or until set.

Serves 4

My approach to food and life is based on the traditional Indian medical system of Ayurveda which encourages people to live a holistic way of life based on their body type and the five elements.

There are 3 body types Vata – a combination of air and space, Pitta – a mixture of fire and water and Kapha – earth and water. These body types influence or body shape and our personalities and behaviours. For more info on this you can purchase my book Beautiful Food

9781743569016_1014_BeautifulFood_CVR-1

www.jodyvassallo.com

Jody Vassallo is a passionate foodie who believes in the power of food to heal and transform ones life. She dedicates her life to sharing her message with the world.

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