6 Easy Steps to Create a Diabetic Meal Plate

Since the American Diabetes Association no longer uses the food pyramid but instead uses the plate method, here are the six steps in creating your meal plate.

Using your dinner plate:

1. Put a line down the middle of the plate.

2. Then on one side, cut it again so you will have 3 sections on your plate.

3.  Fill the largest section with non-starchy vegetables.

4.  Now in one of the small sections put starchy foods.

5.  And then on the other small section, put your meat or meat substitutes.

6.  Add an 8 oz glass of non-fat or low-fat milk. If you don’t drink milk, you can add another small serving of carb such as a 6 oz. container of light yogurt or a small roll.

You can get more specific info from the ADA's site.

Green Tea and Ginger Wine

Photo by: Kanko

16 teaspoons or teabags of Green Tea
1 cup chopped white or golden raisins
1 ounce thinly sliced ginger root
2 lbs granulated sugar
zest & juice of 1 lime
zest & juice of 2 small lemons
water to 1 gallon
1 tsp yeast nutrient
1 pkt wine yeast


Boil water and pour over all ingredients but yeast (in primary). When water cools to under 100 degrees F., add activated yeast. When specific gravity drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack into bottles. Allow 3-6 months to smooth out.


This recipe is Jack Keller's and can be found on his site Winemaking Home Page.

Concord Wine

Ingredients


6 cups concord grapes
4 cups granulated sugar
1 campden tablet
1 teaspoon nutrients
4 teaspoons lemon juice
1 package wine yeast
12 cups water


Method


Crush grapes. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the seeds. Place them in the primary fermentor. Add 12 cups water. Stir in all other ingredients EXCEPT yeast. Let sit for overnight.


Check the specific gravity. It should be between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermentor. Stir daily for five to seven days, until frothing ceases.


Strain into secondary fermentor, squeezing out as much liquid as possible from the grapes, and attach airlock. Finish as for dry wine or sweet wine below.


Finishing


For a dry wine, Rack in two weeks and return to secondary fermentor. Rack again in one month, and then every month until 6 months old. Bottle.


For a sweet wine, rack at two weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every four weeks until fermentation does not restart with the addition of sugar. Rack every month until clear. Bottle.


This wine will be ready to drink in 6 to 8 months. Use it all before it is 2 years old.