Category: Poststream

Diabetic Living The Ultimate Diabetes Cookbook

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NOTE [10/26/25]: When I was down at Mary Ann’s in Hubert day before yesterday, I was walking in with her and as I walked behind her in her laundry room, I looked down and partially hidden was this book. I stopped and picked it up. It had one of those familiar price tags stuck to the front of the book. I held it up and asked her if I had given her this book. She said she had given it to me and sometime later I had brought it back and given it to her. I said, “Well, I just bought it and it’s a good book. I did have about 5 different books written about diabetes & diabetic cooking and I think I gave away several. I didn’t recall having this book and apparently at the time, I wasn’t interested enough to even keep it. *Things change. Ha!

It’s currently in my car because I took it with me on the short trip to Asheville last week. From what I’ve see perusing it, I might think this and Magic Foods were two essential books for a new “type 2 diabetic” to read to start to get a handle on how to approach controlling their blood sugar. [end NOTE]

It looks impressive and I got it as a free book, on eBay when you order 3. The other three were copies of the “Magic Foods for Better Blood Sugar” book that I like and think would be perfect for a person recently diagnosed with type 2 diabetes.

I know “Magic Foods” is colorful, well illustrated and easy to understand, and from reading the excerpts to “the Ultimate Diabetes Cookbook” on Amazon, it fits all three of these also. One of the things I want in a cookbook is to have a picture of the finished product that looks like something I would want to fix and eat. I don’t care how wonderful the printed recipe is, if there is no image to back it up.

I’m batting 67%.

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Okay, so I don’t know enough about baseball to know how to tell you that I’ve just got 2 out of 3, when attempting to sprout some new, to me, seeds. I can’t even tell you, without looking, which the 3rd seed is. I know the broccoli seeds have sprouted wonderfully. They started off slower than the Mung beans which sprout completely in about 3 or 4 days. The little white fibers didn’t appear until about the 4th day, but then during the next couple of days they spiffed up. And from 2 tbl. of seeds, I got a production of about 4 oz. of finished product. The white shoots are smaller and shorter than the commercially grown versions I’ve bought from Sunny Creek Farm (of Tryon, NC). I cleaned out one of the SCF clam shells and put my sprouts in it.

Sunny Creek Farms
My First Broccoli Sprouts.
I think these are mustard sprouts.
Mung beans

🫖 Indian 5-Spice Metabolic Tea

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(Ajwain • Cumin • Fennel • Fenugreek • Ceylon Cinnamon)

Category: Functional Teas / Metabolic Support
Purpose: A traditional spice infusion that supports blood-sugar balance, digestion, and heart health — ideal for type 2 diabetics and anyone seeking a warm, restorative drink.

🌿 Ingredients

IngredientAmountKey Function
Ajwain (carom) seeds¼ tspStimulates digestion, may improve insulin sensitivity
Cumin seeds¼ tspHelps lower fasting glucose, supports fat metabolism
Fennel seeds¼ tspSoothes digestion, mild appetite control
Fenugreek seeds¼ – ½ tspSlows carb absorption, enhances insulin action
Ceylon cinnamon¼-inch stick or ⅛ tsp groundImproves insulin sensitivity, adds antioxidants & gentle sweetness
Water1½ cups—
OptionalSlice of lemonBrightens flavor and boosts vitamin C

☕ Preparation

  1. Bring 1½ cups of water to a boil.
  2. Add all seeds and the cinnamon stick (if using ground cinnamon, add it after straining).
  3. Simmer 5–7 minutes, covered.
  4. Strain into a mug.
  5. Sip warm, preferably after meals or mid-morning.

(No sweeteners needed — naturally aromatic and slightly sweet from the cinnamon and fennel.)

💚 Benefits

✅ Balances post-meal blood sugar
✅ Improves digestion & reduces bloating
✅ Enhances insulin sensitivity
✅ Supports heart & liver health
✅ Provides antioxidant and anti-inflammatory protection
✅ Promotes calm alertness and satiety

⚠️ Notes

  • Start with 1 cup per day and increase gradually if desired.
  • May slightly lower blood sugar — monitor if using diabetes medication.
  • Fenugreek has mild natural blood-thinning properties.
    Those taking anticoagulant or antiplatelet drugs (e.g., warfarin, clopidogrel, aspirin) should consult a healthcare provider before daily use.
  • Not recommended during pregnancy without medical advice.

🌰 Can I Eat the Seeds After Drinking the Tea?

Yes — in small amounts. The seeds left in the pot still contain fiber, minerals, and mild aromatic oils.

  • Benefits: adds a little fiber, minerals, and prolonged digestive support.
  • How: chew about ½ teaspoon after meals or sprinkle on vegetables, lentils, or yogurt.
  • Cautions: flavor is strong; large amounts may cause mild gas or enhance the tea’s blood-sugar- and blood-thinning effects. Chew well or mix into soft food rather than swallowing whole.

Tip: Pair with a balanced plate — ½ non-starchy veggies, ¼ lean protein, ¼ whole grains or beans — for steady energy and improved glucose control.

Grocery: Indian Food & Spices

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I met a couple of really nice guys yesterday (10/03/25) , father & son, two Nicks (I know that’s not their actual first name.). The elder Nick is a little older than me, and we’re both diabetic, and that allowed us to share “tricks” that we are using to keep our blood sugars under control. I was looking for “fenugreek” seeds and they had them… along with a bunch of other seedy things that I either buy, or want to buy. And, I even saw some split dal in an almost kidney shaped bean/pea and not the round flat lentil shape I know. I just checked with my AI and the bean is “Urad dal.” And I got an education in that “dal” isn’t synonymous with “lentil” in Indian cuisine.

The elder takes a daily drink of fennel and fenugreek for blood sugar control. This led me to check with my AI regarding a multi-seed drink: ajwain, cinnamon, cumin, fennel, and fenugreek. But you need to drink with caution because of the blood thinning and blood sugar (lowering) effects.

Leo Taylor Obituary

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Leo Taylor was a good friend of mine. I didn’t see him often but I loved the intellectual battles we had. He made me stronger with those battles. He hired me at Fayetteville State, and helped me get a very good pay raise by navigating the process better. *Use keywords like “manage,” “analyze,” etc.

My regret is that I did not drive up to see him in the hospital when he was first diagnosed with his terminal illness.

Leo Guy Taylor

Durham

Leo Guy Taylor, born October 7, 1947, died at home peacefully on April 24th, 2014, following a battle with multiple myeloma.

He was raised in Washington, North Carolina; earned his degree at ECU and his master’s at NCSU. He taught math and physics at Wake Tech and Central Carolina Community College, then worked at UNCGA with the IT systems group for the university system and finally retired as IT director at Fayetteville State University. In retirement he worked an additional five years with Sprint/Embarq in sales.

Throughout his life Leo was an avid fisherman.

He was preceded in death by his mother, Silver Knowles, Washington, NC, this past December. He is survived by his wife Candy Taylor, Durham, North Carolina; a son Guy Taylor, Raleigh, NC; a daughter Rachel Taylor, Wilmington, NC; and grandson, Jack Taylor, Raleigh, NC.

A memorial service will be held at noon Saturday, May 3 with visitation beginning at 11 a.m. at Hope Valley Baptist Church, Durham, NC.

In lieu of flowers, memorials may be made to UNC Lineberger Cancer Hospital or Hope Valley Baptist Church.

Published in The News & Observer from Apr. 27 to May 2, 2014Leo Taylor Obituary_ Leo Taylor…

Tarragon Pea Soup #2

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🌿 Tarragon Pea Soup 2.0

This isn’t just a pea soup — it’s a nutrient-dense, diabetes-friendly upgrade that blends classic comfort with fresh, vibrant add-ins. The base is a smooth pea and leek soup with tarragon and turmeric, but the garnishes — avocado cubes, red radish slices, broccoli sprouts, hemp seeds, and a touch of ground mustard seed — take it to another level. One blue corn tortilla chip on the side adds just the right amount of crunch.

🥣 Ingredients

  • 1 tsp butter
  • ½ onion, finely chopped
  • 1 leek, finely chopped
  • 2 cups frozen peas
  • 2 cups water
  • 2 cups low-sodium chicken broth
  • ¼ tsp dried tarragon
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • ½ avocado, cut into small cubes
  • 2 radishes, thinly sliced
  • ¼ cup broccoli sprouts (or more to taste)
  • ½ tsp ground mustard seeds (freshly ground if possible)
  • 2 tsp hemp seeds
  • Salt & pepper, to taste
  • Optional: 1–2 blue corn tortilla chips for garnish

👩‍🍳 Instructions

  1. In a medium pot, melt the butter over medium heat.
  2. Add onion and leek; sauté until softened, about 5 minutes.
  3. Stir in peas, water, broth, tarragon, cumin, and turmeric. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Purée with an immersion blender until smooth. Taste and season with salt & pepper.
  6. Ladle soup into bowls and garnish each serving with:
    • Avocado cubes
    • Sliced red radish
    • Broccoli sprouts
    • A pinch of ground mustard seeds
    • A sprinkle of hemp seeds
  7. Serve warm with 1 blue corn tortilla chip on the side (or crumbled on top).

💚 Nutrition Highlights (per serving, ~4 servings)

  • Calories: ~145
  • Protein: ~7 g
  • Fat: ~8–9 g (mostly healthy fats from avocado + hemp)
  • Carbs: ~16 g
  • Fiber: ~7 g
  • Sodium: ~140–150 mg (with low-sodium broth)

🥑 Why This Soup Works for Diabetes-Friendly Eating

  • Fiber-rich: Nearly 7 grams per serving helps slow glucose absorption.
  • Balanced macros: Moderate carbs paired with protein and healthy fats.
  • Phytochemical boost: Broccoli sprouts + mustard seed = sulforaphane, turmeric + cumin = anti-inflammatory, avocado + hemp = omega-rich fats.
  • Low sodium: A fraction of the salt of traditional soups when made with low-sodium broth.

I had this cold, and ate it for breakfast, but that is only because I had fixed the soup early this morning (10/02/25). Because of all the garden peas I was trying to add other items that would nudge this back to something more “diabetic friendly,” and it turned out to be delicious on many levels.

I added the hemp seeds at the end and was surprised at how much they added to this dish. I added the cumin & turmeric to punch the flavor. I have been eating a lot of broccoli sprouts with ground mustard seeds in my lunch salads ( sulforaphane production ) and have also begun adding slices of red radish. Currently I can get a good sized bag of red radish, already trimmed of the green tops at Aldi’s. *In previous times, I’ve wanted the tops to see if I can add them to a soup, but it always seems that they go bad (maybe only a day later) before they get to the soup stage. Oh, the Tostitos Organic Blue Corn Tortilla chip is because I had them yesterday for the first time (I recall?) and they were the best blue corn chips I’ve had so far. They are relatively low in sodium, but still provide just the right amount of salt.

I probably had the basic Tarragon Pea & Leek Soup for the first time about 15 years ago. I think I originally bought my Braun MultiQuick setup, with the stick blender, to blend a Curried Apple Soup, but the Tarragon Soup came shortly thereafter. Both of these soups are delicious hot or cold. Unfortunately, the Curried Apple Soup spikes my blood sugar, so I can’t afford to make a bunch of it and then eat it all. *I haven’t had it in a long while, but I used to love to make it and eat it day after day cold.

Recall that the Braun MultiQuick “Combo” provides a stick blender, whisk and the food processor, which I also use to make salsa and hummus.

Country Creek Acres – Country Creek LLC

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Country Creek LLC — Organic Heirloom Seeds (also called Organic-Heirloom-Seed.com). Country Creek LLC

Here’s a summary of what I see and what you can do next. If you tell me what you were expecting (or why you sent it), I can dig deeper.

What I found

First Successful Sprouts

I bought a 10 oz. bag of Broccoli Sprouts from this company, via Amazon.com. I have started my first broccoli sprouts off of this package using 2 – 1 tbl seeds. *I’ve also marked the package intending to determine how many cycles (of 2 tbl each time) of growing I can get from the 10 oz. package.

Answer: With your 10 oz broccoli seed package and 2 tbsp per cycle, you’ll get about 10 cycles, each producing 6–8 oz of fresh sprouts, for a total harvest of 60–80 oz (3.75–5 lbs).

Recall that broccoli is a cruciferous vegetable and that adding ground mustard seeds (in my case black mustard seeds) to it, or other cruciferous veggies, including broccoli sprouts, produces sulforaphane, which activates the body’s antioxidant and detoxification defenses and is studied for its potential health-protective effects.

Combining mustard seed sprouts with broccoli sprouts boosts sulforaphane production because mustard is rich in the enzyme myrosinase, which helps convert broccoli’s glucoraphanin into its more powerful active form. For best effect, add about ½ teaspoon of mustard seed powder or a small handful of mustard sprouts to a ½-cup serving of broccoli sprouts.

🌱 Best Practices for Sprouting Broccoli + Mustard Seeds Together

  • If you use 2 tablespoons broccoli seed, add ½ teaspoon–1 teaspoon mustard seed.
  • Rinse both together, then soak 6–8 hours in cool water.
  • Mustard seeds can get mucilaginous (slimy), but mixing them with broccoli seeds reduces clumping.
  • Rinse and drain 2–3 times daily.
  • You can harvest both together at ~4 days when they have small green leaves.

Mix 80–90% broccoli seeds + 10–20% mustard seeds, sprout together for 3–5 days, rinse daily, and harvest when green. The sulforaphane boost happens when you chew or chop them, so nothing is lost by growing them side-by-side. *And I just noted Daikon Radishes, which Sunny Creek Farm is getting into production.

Sunny Creek Farm (the sprouting business) is located at 520 Pinefield Drive, Tryon, North Carolina 28782 U.S. Food and Drug Administration+3Appalachian Grown+3MapQuest+3

🌱 4. Mixing All Three Together

  • Broccoli = fuel (glucoraphanin).
  • Mustard = spark plug (super-efficient myrosinase).
  • Radish = backup enzyme + bonus compounds (more isothiocyanates like sulforaphene).
  • Together, they create a synergistic effect:
    • Maximum sulforaphane yield (mustard + radish enzymes working on broccoli glucoraphanin).
    • Additional health-promoting compounds (radish isothiocyanates).
    • More enzyme diversity → more reliable conversion in different gut conditions.

✅ Bottom line:
Mixing broccoli + mustard + radish sprouts is probably the best strategy for sulforaphane production and overall phytochemical diversity. You’d be combining the richest precursor source (broccoli) with two strong enzyme boosters (mustard + daikon radish), plus layering in extra compounds unique to radish.