Diabetic Hints for the Kitchen....

living Diabetic ©2010

To peel a mango:
Slice off two fleshy pieces of the mango as close to the fibrous seed as possible;
discard the seed.
With a paring knife, score the mango much like a checkerboard pattern up to, but
not through the skin. Turn the skin inside out to push the mango cubes out. Cut off
the cubes with a paring knife.

To pell a garlic clove:
Using the heel of your hand, press down on the unpeeled clove with the flat side of
a broad-blade knife. This will cause the skin to split. Then use your fingers to easily
peel away the papery skin, and discard the skin.

To toast raw almonds:
to toast sliced or whole almonds, bake them in a 350° F oven for eight to ten minutes
or until slightly browned, stirring occasionally. Cool completely.

Salt Free Cajun Seasoning:
Combine 1?4 teaspoon each of white pepper, garlic powder, onion powder, paprika,
and black pepper, and 1/8 to 1/4 teaspoon of cayenne pepper.

Choosing an Onion:
Yellow onions have thick juicy layers and pronounced sharpness; white onions are
similar in flavor. Red onions have a mild sweetness when cooked. Shallots taste like
a cross between onion and garlic.

Quinoa:
pronounced KEEN-wa, a grainlike seed, it is a complete protein, high in fiber, and gluten-
free. Found in Natural food stores or the health food section of your supermarket.