A fresh take on an old classic: ambrosia fruit salad After almost two years of medical education, my cooking and eating has become increasingly informed by nuances of pathophysiology, nutrition research and herbalism. I'm not a master of the wonderful information that's been hurled my direction, but thankfully some of it makes its way into the food. I try to spare you the details, because I understand that not everyone is as into physiology and nutrition as I am, but if you are, holler at me and I'll have a jolly time converting dry medical lingo into something that actually makes sense.
This past couple weeks have been all about sugar, blood sugar and type II diabetes for me. A silent in-class vow to myself to keep the sugar spikes less spikey (and hopefully spare my pancreas some trouble and decrease my risk for diabetes) prompted this week's treat: low glycemic fruit salad! After all, ambrosia--food of the gods in ancient Greek mythology--was thought to impart immortality. Kinda fitting, I'd say.
With the assistance of this chart, a list of blood sugar-regulating herbs that I've been slowly assembling, and some lessons from our nutrition course this term, I've devised a little ambrosia that is easy on the ol' pancreatic beta cells. The fruit was chosen for its low glycemic load, and the toppings for their ability to help the body manage the sugars in the fruit.* The end result is pretty close to how I imagine Greek gods would have it: pure delicious food for the soul.
I also especially wanted to highlight fresh strawberries and blueberries because they are just about to hit the farmers markets here in Portland and I wanted you to have an excuse to buy them right away. Maybe bring this little number to a barbeque or picnic?
This past couple weeks have been all about sugar, blood sugar and type II diabetes for me. A silent in-class vow to myself to keep the sugar spikes less spikey (and hopefully spare my pancreas some trouble and decrease my risk for diabetes) prompted this week's treat: low glycemic fruit salad! After all, ambrosia--food of the gods in ancient Greek mythology--was thought to impart immortality. Kinda fitting, I'd say.
With the assistance of this chart, a list of blood sugar-regulating herbs that I've been slowly assembling, and some lessons from our nutrition course this term, I've devised a little ambrosia that is easy on the ol' pancreatic beta cells. The fruit was chosen for its low glycemic load, and the toppings for their ability to help the body manage the sugars in the fruit.* The end result is pretty close to how I imagine Greek gods would have it: pure delicious food for the soul.
I also especially wanted to highlight fresh strawberries and blueberries because they are just about to hit the farmers markets here in Portland and I wanted you to have an excuse to buy them right away. Maybe bring this little number to a barbeque or picnic?
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Refreshed Ambrosia Fruit Salad (GF)
| Fruit mix: 1 apple (fuji or cameo) 1 pear 1/2 cup strawberries 1/2 cup blueberries | Dressing: 1/2 cup whole milk yogurt 2 tbs almond butter 2 tbs unsweetened shredded coconut | Toppings: Freshly ground cinnamon Hibiscus flowers (dried) Almonds |
Finely chop the apple, pear and strawberries and add them to a mixing bowl with the blueberries. In a smaller bowl, prepare the dressing by combining the yogurt, almond butter and coconut. Top the fruit with the dressing and fold the pile of deliciousness together gently until incorporated. Scoop the salad into your prettiest, travel-hardy serving dish and top with a little mound of freshly ground cinnamon, a few sprinkles of hibiscus flowers and a handful of almonds (soaked and dehydrated are so great).
* Hibiscus is an exception. It has its own special powers, but they are not directly related to blood sugar management.
* Hibiscus is an exception. It has its own special powers, but they are not directly related to blood sugar management.
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