JOIN ME TODAY at the Celebrity Cooking Stage of the Fraser Valley Food/Gluten-Free Living Show at the Tradex in Abbotsford and see (and taste!) how easy healthy deliciousness can be as I share YUM’s special signature invention: DIABETIC-FRIENDLY BUTTERCREAM FROSTING!!!
“Inclusive Cooking” is about so much more than it seems. In addition to allergies and other commonly understood food intolerances, “food sensitivities” can also be related to health conditions requiring special diets. They can also be related to our growing understanding of how food affects our neurological system, potentially aggravating our attentional and relational abilities, as well as our general feelings of vitality and well-being.
Great examples of this example are related to our bodies’ responses to substances like sugar, food dyes, MSG and other food additives. When JAMA (The Journal of the American Medical Association) recently released their September 8, 2015 report that estimated that the incidence of diabetes and pre-diabetes in the US as 49%-52%, suddenly heads really turned! This is a serious epidemic.
Given this epidemic, combined with the staggering rates of childhood diabetes and obesity of recent years, something needs to change…and in a very big way.
Having watched many loved ones struggle with blood sugar sensitivity in the form of diabetes, including witnessing my dad’s journey of losing his feet and low legs, suffer through dialysis and many other of the ugliest implications of this cruel and deadly disease, my passion to help make a difference couldn’t be more fierce. In fact, it has been one of the biggest driving forces within me to create lower glycemic (Low GI) recipes and get YUM into as many peoples’ hands as possible.
In my heart I believe that the Diabetic-Friendly Lemon Buttercream Frosting Frosting in has the potential of helping us as a society make a paradigm shift—as it offers a solution to one of the core problematic traditions we have around celebrations. Given my life experiences, you can imagine what would happen in my mind every time a birthday cake or wedding cake or ______________ was part of an event. And the worst part is the frosting. If you haven’t ever made traditional buttercream frosting, I encourage you to look up a recipe and see what’s in it —the amount of sugar is beyond comprehension in it, not to mention some of the other ingredients it has in it!
Okay yes, I’ve been obsessed with finding an alternative to the traditional frosting, but one that wouldn’t mean missing out on the familiar features of the old favourite. The recipe development was grueling and I honestly didn’t know if I’d be able to pull it off. After years of effort, without succeeding, my daughter Alex (now also a raw food chef herself) would tell me, “Mom, give it up already—buttercream frosting will always be made with icing sugar and butter or margarine!” I knew that she may have been right, but I wasn’t about to give up trying!
My persistence and creative process eventually paid off!!! I have succeeded in creating the most decadent and delicious concept for buttercream frosting, using only natural ingredients and absolutely no regular sugar, butter, margarine, or lard! This recipe will knock your socks off. My secret? A combination of coconut butter and coconut cream—and today I’m going to show you just how to do it, so that you can enjoy sharing this delectable recipe with your children and other loved ones, knowing you are doing something AMAZING for them.
Hoping to see you at the show! If not, I’m planning to videotape the demo to put on my website and YouTube Channel.
Dr. Theresa Nicassio, “The Inclusive Chef”
Author of YUM: plant-based recipes for a gluten-free diet
12:30 Diabetic-Friendly Lemon Buttercream Frosting on Lemon Cake
2:30 Spicy Szechuan Eggplant with Raw Hoisin Sauce