Healthy Diabetic Recipes

From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 40 minutes

2 Tbsp pickled ginger, finely chopped
1 cucumber, peeled, seeded and sliced
1 red onion, julienned
1 lime
1 yellow bell pepper, stem removed, seeded and sliced
1 ounce enoki mushrooms, separated
1/4 cup pecans, toasted
1 oz shiitake mushrooms, stems removed and cut in half
2 Tbsp sake
1 ounce low-sodium soy sauce
1 carrot, peeled and sliced

1 tsp fresh, chopped dill
1/2 cup edamame (fresh soy beans)
1/2 tsp olive oil
Black pepper, to taste
8 cups mixed greens (mizuna, mache, arugula, Japanese greens,
baby oak and spinaches, radicchio), washed and torn

1. Toss the cucumber with the ginger in a large bowl and set aside.
In a smaller bowl toss the julienned onion with the lime and set
aside to marry. Cut the enokis in 1/2 inch lengths and set aside.
Cut the bell pepper into thin 1-inch slices.

2. Toast the pecans in a dry skillet for approximately 2 minutes,
tossing occasionally. Then set the pecans aside.

3. Add the oil to the same sauté pan and over a medium-high heat,
sauté the shiitakes with a tablespoon of the sake and a splash of
the soy sauce. Cook approximately 3 to 4 minutes or until the
mushrooms are soft.

4. Blanche the carrots in boiling water for 30 seconds, then place
in a bowl with the remaining sake and the dill. Set aside to marry.
Return the water to a boil and blanch the edamame for approximately
4 to 5 minutes. Drain and set out on a sheet pan to cool. Shell
the edamame and drizzle with the olive oil and season with salt
and pepper.

5. Toss the mixed greens in a large bowl with the cucumbers. Add
the onions, carrots, enokis, and bell pepper. Place the salad in
the center of 4 large, chilled plates and add the pecans, edamame
and shiitakes in equal amounts. Serve.

Serving size: 1 plate (1/4 recipe)
Nutrition Facts:
176 Calories, 7g Total Fat, 1g Saturated Fat, 8g Protein,
22g Total Carbs, 7g Dietary Fiber, 528mg Sodium,
34% Calories from Fat, 17% Calories from Protein,
46% Calories from Carbs

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