Thursday, March 19, 2009

on spring lettuce and herbs and pistachio pudding~


      after my somewhat melancholic type 1 first anniversary---i can't lie, i indeed moped around a bit the early part of the day.  it didn't help that the weather was windy and sullen; so i let myself feel it, take it in, chew on it...and then i proceeded to spit the sadness out as the day went on because i realized (i know, i know: i'm forever going on about finding joy and laughter despite disease...and any disease, not just mine!) that well,  i'm alive.  maybe it's stupid that i like to think about this fact most of us take for granted, but i sure as hell don't.  i was raised in a way that made one feel that we should really be more concerned with what happens after life. as far as i'm concerned, this is it, i'm loving it, and no one will ever be able to prove anything different to me because, well, you're not dead yet, either.  so let's stop with the bullshit and start skipping. 
    that was right about when i took my too-sad-to-smile-photo you see here and moved on.  i then began to think about my urban spring garden that will be full of container pots: lettuces, arugula (mmm, spicy!) gorgeous japanese eggplants, cherry tomatoes, cukes, and drying herbs in my new little shed in the fall after taking my awesome community herbalist class with ms. mary lou singleton this spring.  she was a student of the incredible michael moore (uh no, not the director.)  he just passed away, so mary lou is kindly sharing his anarcho-herbalism philosophy of medicinal botanicals with the world...well, albuquerque.  i'm so lucky!  

then i started craving pistachio pudding.

(ya, this post is officially tangential.)
so i found an amazing homemade recipe for it on this gal's super blog.  i adjusted it a bit, of course due to sugar content:
-you can substitute agave nectar -about 1/2c to 1c due to its naturally intense sweetness (which comes out to 48-128 carbs for the total recipe.)  divided by the 4 servings, that's 12-32 carbs per serving, depending on how much you add.  basically, it's 8 carbs per tablespoon, so just multiply.
OR
-erythritol; cup for cup. (you'll have to order it online; i like the company 'NOW'.)  but since my palate is healthily changed to no longer crave/like/need too much sweetness (hand over the turkish coffee!) i always eyeball it lower.  remember, erythritol has been shown to have no impact on blood sugar (and i use it all the time so i can tell you: it's the truth!)  i think it's pretty sweet, so don't overdo it in my humble birdy opinion.
-instead of milk, you can use unsweetened almond milk.  if you use the unsweetened vanilla almond milk, you do not need as much of your choice sweetener! 

and there you will have a super snack, homemade so you know exactly what's in it and therefore exactly how much insulin to take.  the best part though is that it's really good for you and your friends, too! 

oh ya, and i have the most amazing friends (they are what i call "my family tribe".)  on my type 1 anniversary they held a surprise party where we all confused the waitress with our talk of 'peabody crapping out' cried and laughed and giggled and ate cheesecake.  the best part though of course, was feeling so loved and accepted by such amazing people...


  

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