Since it is Diabetes Awareness Month, I wanted to offer you a lower glycemic option to the sweet potato post from this week. For any of my readers that struggle with or knows someone who struggles with Diabetes, this side dish would be a great option!
Butternut squash has a glycemic index of 51 with a glycemic load of 3. Which is very low. With that said, I absolutely LOVE this dish and plan on having it on the table next to the sweet potatos.
Ingredients:
6 Cups of skinned and cubed butternut squash
1/2 C of coconut cream
1 Tbsp cinnamon
1 tsp vanilla
1/2 tsp salt
Pepper to taste
Optional: 2 Tbsp of coconut sugar (a low glycemic sweetener from coconuts)
Directions:
Steam butternut squash for 15 minutes or until fork tender. Add to blender or stand mixer. Add cinnamon, vanilla, salt, coconut sugar (low glycemic sweetener or Yyou can eliminate all together) and salt and pepper to taste. Blend to smooth and fold in coconut cream until combined. Serve immediately.
Since it is Diabetes Awareness Month, I wanted to share this article from Baptist Health South Florida. The article states:
More than one-third of U.S. adults have prediabetes, a precursor to type 2 diabetes. But if you are an Hispanic American, you are more likely to develop diabetes (17 percent), compared to non-Hispanic whites (8 percent), according to the U.S. Centers for Disease Control and Prevention (CDC). The good news, is much can be done to reverse prediabetes through lifestyle changes in diet and exercise.
For more on the connection between diabetes and the hispanic population, click here.