High Carb

HIGH CARB

Quinoa Recipe

Rosemary Roasted Potatoes

The portion size of carbohydrates high in sugar or starch (high glycemic carbohydrates) for one meal is the size of the fist, according to each man, woman, and child’s hand size.

There are many foods of this nature, and to control weight, obesity, diabetes and blood pressure we must limit ourselves to an appropriate measure of carbohydrates high in starch or sugar at every meal and snack.

CHOOSE ONE CARBOHYDRATE HIGH IN STARCH OR SUGAR FOR EACH MEAL

Fruit:

  • Eat raw fruits only as an appetizer
  • do not eat fruits for dessert in order to avoid stomach or GI distress like gas or diarrhea

Starches and Grains:

  • macaroni
  • pasta
  • spaghetti
  • rice
  • barley
  • kasha or buckwheat
  • grains
  • bread and rolls
  • cake
  •  bread crumbs

Starchy Vegetables:

  • potatoes
  • sweet potatoes, yams
  • carrots
  • beets
  • starchy beans
  • corn
  • peas

Beverages & sugary drinks:

  • juice
  • soda
  • beer
  • wine
  • alcohol
  • flavored soy beverages
  • flavored rice beverages

Other food high in sugar:

  • Flavored yogurt

This delightful Quinoa Recipe is for the high carb portion of a balanced meal.

From: Olga Gulati  http://www.thedailymeal.com/balanced-meals

Chinese medicine says our body synchronizes within the 5 elements: wood, fire, earth, metal and water; and each one has a corresponding color: green, red, yellow, white and black.  Each of these elements and colors represent an organ as follows: liver, heart, spleen, lungs and kidneys.

Chinese medicine suggests: include all five colors in every meal if possible, or as often as we can.

Here is a delicious and simple recipe with all the 5 colors:

Quinoa Salad

Ingredients:
–          1 cup quinoa

–          ½ cup chopped celery

–          1 red apple small diced

–          1 cucumber small diced

–          ½ cup sliced almonds

–          ½ cup chopped basil

–          ½ cup chopped parsley

–          1 tomato small diced

–          1 tsp black sesame seeds

–          1 tsp turmeric

Dressing:
–          1 tbsp Dijon mustard

–          1 tbsp honey

–          3 tbsp fresh squeezed orange juice

–          3 tbsp olive oil

–          Salt

–          Pepper

–          1 tbsp tamari sauce

Preparation:
Soak the quinoa for at least 3 hours and rinse several times. In a sauce pan bring 1 cup of water to a boil add the quinoa and bring down to a simmer. Cook for about 20 minutes or until ready. You would usually know when quinoa is ready because a little white string comes off the grain.  When cooked rinse with cold water, you want it to be still a little crunchy for this salad, (over cooked quinoa is best for stews or porridges).

In a bowl mix the quinoa and all the rest of the ingredients.

Mix all the ingredients for the dressing until they are completely smooth, then add to the salad and it will be ready to serve.

There are alternatives for this salad, you can add chopped celery, asian or other kind of pear or micro greens which gives it a very nice green and crispy touch.

Thank you to Olga Gulati at The Daily Meal

 

Emeril’s Bay Thyme Rosemary Roasted Potatoes are baked at 425 degrees F for 20 minutes then tossed and baked another 20 minutes.  Two pounds of potatoes are seasoned with 1 tbsp coarse sea salt, 1 tsp hot smoked paprika, 1/4 tsp black pepper ground, 6 bay leaves, 6 sprigs of thyme,3 sprigs rosemary.  Put all the spices in a small bowl and mix. Peel potatoes and cut.  Coat potatoes in 1/4 cup olive oil should wet the 2 pounds of potatoes, then sprinkle the spices over all the potatoes spread out in a baking dish.  Bake at 425 degrees for 20 minutes then turn, add 2 tbsp butter and bake for another 20 minutes.  From: Emeril LaGasse’s book Farm to Fork page 89 

Potatoes are the high carb portion of a balanced meal.

Please see protein recipes to balance with potatoes, quinoa and other high carb foods or sugary drinks.

TO STABILIZE BLOOD SUGAR AND BLOOD PRESSURE:

  1. CHOOSE ONE HIGH GLYCEMIC CARBOHYDRATE FOR EACH MEAL
  2. LIMIT THE PORTION SIZE TO A FIST
  3. BALANCE WITH ADEQUATE PROTEIN THE PORTION SIZE THE THICKNESS AND DIAMETER OF THE PALM

 

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