90+ People have already registered, how about you? Join us for Divabetic’s largest diabetes outreach of 2021.
Register now for our free, fun Virtual Baking Party with special guest, Stacey Harris aka “The Diabetic Pastry Chef”on Thursday, September 23, 7 – 8 PM, EST on Zoom.
Stacey plans to demonstrate one of her favorite sugar-free recipes, answers your questions, and provide tips for baking with popular sugar substitutes, and other sugar alternatives including Splenda.
After being diagnosed with type 2 diabetes, Stacey Harris (The Diabetic Pastry Chef) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.
“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in a How 2 Type 2 article.
She adds, ”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”
After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.
“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.
She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”
All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!
2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups
2 sticks unsalted butter, room temperature
1-4 drops red food coloring depending on how pink you prefer the cake
Directions
Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.
In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.
In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.
Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
I don’t know about you but I’ve been I baking more during this unprecedented upheaval in our lives. I have found that baking and seeing everyone else’s baked goods on social media is uniquely comforting.
Lately, I’ve spent time researching dessert recipes with less sugar or sugar substitutes like SPLENDA® in them to post on the blog.
SPLENDA® is made from the FDA-approved artificial sweetener sucralose – a zero calorie artificial sweetener. According to Verywell Health, sucralose is made from sugar in a multi-step chemical process where 3 hydrogen-oxygen groups are replaced with chlorine atoms.
Not sure how much Splenda to substitute in your favorite recipe? There’s handy Conversion Chart on the SPLENDA® website. CLICK HERE
Keep in mind, when it comes to managing diabetes, all carbohydrates count. Just because a recipe contains SPLENDA®, doesn’t mean its carbohydrate-free.
After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.
“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.
She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”
All of the Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!
1 c. flour, whole wheat or all-purpose 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia® 2 large eggs 1 tsp. pure vanilla extract 1/2 c. plus 1 Tbsp. canola oil 1/2 c. chopped nuts (preferably walnuts or pecans) 1 1/2 c. grated carrots 1/4 c. raisins, optional
Directions
Heat oven to 350 degrees F.
Grease and lightly flour a 6-cup Bundt pan.
Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.
In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.
Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.
Dust with sugar-free confectioners’ sugar and enjoy!
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
I’m in the midst of the first draft of this year’s Diabetes Mystery podcast (tentatively titled: ‘Swan Wake’) entailing among other things, a gluten-free cheesecake prepared by yours truly. Chaos ensues when my cheesecake mysterious ends up in the wrong place at the wrong time.
Here’s the Diabetes Mystery synopsis:
When the happy healthcare, Mr. Divabetic heads to the Gotham City Ballet Company’s box office to fix a mix up with his Swan Lake tickets he’s faced with a even bigger problem – a murder. To make matters worse, one of his gluten free cheesecakes seems to be covering the victim’s face. Even more shocking are the numerous scandals swirling around the Gotham City Ballet and it’s members that have everyone walking around on tip toes.
Could our happy healthcare host’s questionable culinary skills make him an accessory to the crime or even a possible side dish? Now Mr. Divabetic with the help of his team of smart Diabetes Educators, a best-selling mystery writer and his own nosey Italian Mom must whip up his own crime-solving recipe, and fast–before a hearty dose of intrigue and a deadly dash of danger ends his diabetes advocacy and healthy catering career once and for all.
For inspiration, I’ve been researching various gluten free cheesecake recipes for the past few months. I recently stumbled upon Solla Eiriksdottir’s recipe below posted on Twitter by the Guardian.
Solla Eiríksdóttir is one celebrity chef you may not have come across, but she is a household name in Iceland because ofher TV shows and four restaurants focused on raw food and vegan dishes.
If such an approach sounds a little purist, Solla, 55,is more interested in flavor than philosophy.
“It’s a way of preparing food, not a way of life,” she says. “Everywhere in the world, people are told to eat more fruit and vegetables. What we’re doing is transforming fruit and vegetables into real dishes instead of just making salad all the time. This is just food. We love the freshest raw materials so your taste buds are screaming for more.”
Solla Eiriksdottir’s Cheesecake with Blueberries Recipe
Ingredients (for the filling):
450g cashew nuts
240g maple syrup
4 tbsp lemon juice
2 tsp vanilla powder
2 tsp probiotic powder
A small pinch of salt
160g coconut oil
2 tbsp ground chia seeds
Ingredients (for the crust):
150g pecans
280g dried mulberries
60ml coconut oil, liquefied
A pinch of sea salt
For the topping
275g blueberry jam
150g fresh blueberries
1 Line a 23 cm-round cake tin with parchment (baking) paper. For the filling, put the cashew nuts into a bowl, pour in enough water to cover, and soak for about 2 hours. Drain and discard the soaking water. Set aside.
2 Meanwhile, make the crust (base). Put the pecans, mulberries, oil and salt into a food processor and blend until it all sticks together, but is still a little coarse. Press the mixture into the prepared pan with your fingertips. Make sure it covers the bottom of the pan in an even layer.
3 To make the filling, put the drained cashew nuts into a high-speed blender or food processor with the maple syrup, lemon juice, vanilla, probiotic powder and salt. Blend. Add the coconut oil and chia seed and blend briefly. Pour the mixture over the crust and chill overnight in the refrigerator or for 3-4 hours in the freezer until the filling is firm. Top with a layer of blueberry jam and fresh blueberries and serve.
Chef’s Notes: You will need to make this at least three hours before serving. Serves 10 – 12
Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiríksdóttir (Phaidon).Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.
Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.
After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.
Thinking about eliminating gluten from your diet? Get expert advice from Jill Weisenberger RD, CDE about gluten free diets and food choices exclusively for Divabetic. LINK
I know many people in our Divabetic community don’t like to celebrate the holidays because they feel they may disrupt their diabetes care. But with a little pre-planning and guidance from your healthcare entourage you can still enjoy the festivities without failing your diabetes.
Memorial Day is a federal holiday in the United States for remembering the people who died while serving in the country’s armed forces.
One of my favorite memories of our diva-style outreach came the day after I presented our ‘Divabetic- Makeover Your Diabetes’ outreach event in Washington, DC. I took my parents to see Arlington National Cemetery. My father, who is a veteran of the Korean War, enjoyed seeing the Changing Of the Guard Ritual. The Guards of Honor at the Tomb of the Unknown Soldier are highly motivated and are proud to honor all American service members who are “Known But to God.”
Did you know Memorial Day was borne out of the Civil War and a desire to honor our dead. It was officially proclaimed on 5 May 1868 by General John Logan, national commander of the Grand Army of the Republic, in his General Order No. 11. “The 30th of May, 1868, is designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land,” he proclaimed. The date of Decoration Day, as he called it, was chosen because it wasn’t the anniversary of any particular battle.
Having friends and family over for a get-together over the long weekend can be stressful of anyone, especially when you’re living with diabetes. Stacey ‘The Diabetic Pastry’ Chefshares a sugar free dessert recipe to make your Memorial Day memorable.
Type 2 diabetes doesn’t stop Stacey Harris. From her tasty treats to her outlook on life, This pastry chef keeps things as sweet as can be as well as … sugar free!
Berry tartlets with blueberries, raspberries, kiwi, strawberries, almond flakes in icing sugar
Sugar- Free Fruit Tartlets by The Diabetic Pastry Chef
Cookie Crust (Ingredients):
1/2 cup butter, softened
1/2 cup Whey Low D Granular, or equivalent dry sugar substitute
2 large eggs
1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour
Directions: In the bowl of a mixer, beat the butter on medium speed until smooth. Add the sugar substitute and mix until incorporated. Add the eggs one at a time beating until combined after each. Add the flour all at once and mix on low just until incorporated.Cover and refrigerate for a minimum of 2 hours. Roll out and use fluted 3″ cookie cutter to cut and place in 24 mini muffin cups. Bake in 350 degree preheated oven until golden brown approximately 10 minutes.
Custard:
1/3 cup Whey Low D Granular, or equivalent dry sugar substitute
3 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp pure vanilla extract
Directions: In medium saucepan, combine the dry ingredients. Gradually stir in the milk, and cook over medium heat until the mixture boils and thickens while stirring constantly. Boil for 1 minute.In small bowl, blend approximately 1/3 of the hot mixture into the egg yolks. Return the yolk mixture to the hot mixture and blend well. Cook the mixture until it bubbles, stirring constantly.Remove from heat and add the butter and vanilla. Cool. Fill each muffin cup about half way with the cooled custard and add topping. Fruits can be brushed with a little heated currant jelly if you would like them to appear glossy. Refrigerate until serving time.
Topping:Various fruits and berries such as: Blueberries, raspberries, strawberries, kiwi, sliced almonds, confectioners sugar or substitute for dusting and/or mint leaves for garnishing
Divabetic Fact: The U.S. Department of Veterans Affairs (VA) reports that nearly one in four men and women (24 percent) who served their country have diabetes.
Set the table for a whole season of festive cookouts by giving it a new summer coat. The wooden slats of a classic picnic table provide a ready-made outline for stripes. Red and white are very versatile — with blue napkins and flag “bouquets,” the table’s ready for patriotic gatherings; adorned with bright red, orange, or yellow tableware, it would have “casual barbecue” painted all over it. READ MORE
Divabetic Playlist: “Soldier Boy” is a song written by Luther Dixon and Florence Greenberg. The song was released as a single by The Shirelles in 1962 and met with great success, topping the USBillboard Hot 100. The song’s lyrics are a profession of the singer’s love for the titular soldier boy in which she promises to remain true to him while he’s away.
How to enjoy Memorial Day foods without packing on pounds
Plenty of us will be heading to Memorial Day picnics and barbecues this weekend, but is it possible to enjoy the food without ruining your diet? NBC health and nutrition editor Madelyn Fernstrom is here to help you make smart food choices with a game she calls “Pick It or Nix It?” with Hoda and Kathie Lee. WATCH NOW
The first step to a successful ‘DIVABETIC’ manicure and pedicure is to know where to go. Inexpensive salons often have unlicensed technicians who are not educated about proper hygiene and cleanliness. Inspect the spa before you make an appointment. Ask about their cleaning and sterilization procedures. READ MORE
Break out the red, white and blue nail polish, ladies, because Memorial Day weekend is here! As with most holidays (read: every holiday ever), nail art should pay tribute to what’s being celebrated, and what better what to celebrate Memorial day than with some patriotic nail art to match your flag-inspired bathing suit?
Do you ever feel ‘guilty’ about living with diabetes?
Unfortunately a heavy dose of guilt is a frequent companion to diabetes.
“I spend a lot of time talking to my clients about guilty feelings. Usually related to not being compliant,” said Dr. Gary McClain, a therapist specializing in helping clients with the emotional impact of chronic illness, catted with members of the diabetes community about coping with diabetes guilt for Diabetes Connect’s website.
“Actions aren’t the only cause of guilt. My clients tell me they also feel guilty when they think of ways to avoid being compliant. I have had clients tell me that just thinking about a Hershey bar can make them feel guilty in anticipation of cheating. Interaction with the doctor is a big source of guilt. Clients often talk about not being quite honest with their doctors. Some of my clients are so focused that just a minor slip-up on their diet will result in lots of guilty feelings and self-criticism,” he added. READ MORE
Divabetic Fact: Veterans who develop type 2 diabetes mellitus and were exposed to Agent Orange or other herbicides during military service do not have to prove a connection between their diabetes and service to be eligible to receive VA health care and disability compensation. READ MORE
Join us when we celebrate Service Dogs at Mosaic Central Farm Markets in Fairfax, VA on Sunday, June 4, 2017, PM.With their superior sense of smell, diabetes alert dogs have the ability to sniff out low blood glucose levels. Dog Expert Debby Kay and Kathy Gold RN, CDE help me host the Red Tomato Carpet at our first-ever Diabetes Alert Dog Fashion Show. READ MORE
Don’t miss June’s episode of Diabetes Late Nite with music by Maxwellon Tuesday, June 13, 2017, 6 PM, EST. We’re talking about Diabetic Macular Edema (DME) which is an accumulation of fluid in the macula-part of the retina that controls our most detailed vision abilities-due to leaking blood vessels. In order to develop DME, you must first have diabetic retinopathy.
Diabetic retinopathy is caused by damage to the blood vessels in the tissue at the back of the eye (retina). Poorly controlled blood sugar is a risk factor. Early symptoms include floaters, blurriness, dark areas of vision, and difficulty perceiving colors. Blindness can occur.
Guests include singer Alfa Anderson, Diabetic Macular Edema patient Maryanne Kass, Artist Bryce Chisholm, the Charlie’s Angels of Outreach, Poet Lorraine Brooks and Mama Rose Marie. Throughout the podcast we will be featuring selected songs from several of several of Maxwell’s albums courtesy of SONY Music.
We’re taking a look back at last year’s Mr. Divabetic Mystery podcast: “Suspect Boulevard” as we prepare for this year’s brand new Mr. Divabetic Mystery: “Gypsies, Tramps & Peas” debuting in September.
There’s a glamorous Hollywood book launch party for Best-Selling Author Marjorie Melbourne Blaze’s newest novel, “Fires of Desire” in one scene of “Suspect Boulevard”. You’ll have to tune in to find out who gets burned by Marjorie’s scorching Best-Seller. When you do, make sure to listen to our podcast while you’re enjoying Stacey Harris ‘s delicious “Fires of Desire” Mini Victoria Cakes recipe.
‘Fires Of Desire’ Mini Victoria Cakes
Ingredients
3/4 cup butter, softened
3/4 cup Whey Low D Granular
3 eggs, room temperature
1 tsp pure vanilla extract
1 1/4 cup King Arthur Cake Flour Blend
1 tsp baking powder
1/2 tsp salt
sugar- free or no sugar added strawberry or raspberry jam
whipped cream
Whey Low Powder or confectioner’s sugar for dusting
Fresh raspberries for garnish
Directions:
With mixer beat together the butter and Whey Low for 3 minutes. Add eggs one at a time, beating well after each. Add vanilla and beat for an additional 2 or 3 minutes. Sift the dry ingredients into the mixing bowl. Gently fold with spoon just until combined and smooth. Spoon mixture int 12 greased muffin tins. Bake until toothpick inserted in center comes out clean, about 15 minutes. Remove from oven and cool. Remove from pan. Split each cake in half. Spread with jam, top with a little whipped cream. Sandwich the cakes and sift powdered Whey Low or confectioner’s sugar on top. Top each with a raspberry or small strawberry.
Let Stacey Harris, The Diabetic Pastry Chef show you how to entertain like a ‘diva’ without jepordising your diabetes health! Stacey published “The Diabetic Pastry Chef” (Pelican, $24.95), a collection of more than 200 recipes that fit within the nutritional limits of the diabetic diet.
TUNE IN: Mister Divabetic Mystery Podcast: Suspect Boulevard. This special mystery theater production is loosely based on Billy Wilder’s film, Sunset Boulevard and involves around dogs, dementia, diamonds and diabetes. Our cast includes Poet Lorraine Brooks, Patricia Addie-Gentle RN, CDE, ‘We Are Diabetes’ organization founder, Asha Brown, Catherine Schuller AICI, CIP, Susan Weiner MS, RD, CDE, CDN, Chef Robert Lewis, USA Today Best-Selling Author Tonya Kappes and Mama Rose Marie. Throughout the podcast we will spotlight the wonderful music by the National Philharmonic Orchestra under the direction of Charles Gerhardt courtesy of SONY MUSIC.
Don’t miss our next Mister Divabetic Mystery: ‘Gypsies, Tramps & Peas’ debuting in September. Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic’s finally takes the plunge and ventures into a new career as a healthy caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But his nautical-themed soiree quickly capsizes when the guest of honor is found swimming with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, a lifeguard lothario and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea? Recipes included.
A lot of us experience late night cravings for salty, sugary and starchy foods that can cause havoc with our diabetes self-management.
What and how much you eat can directly affect your blood sugars both overnight and the next morning, especially if your snack choices are mostly carbohydrate foods. Your diabetes medicine may not completely “cover” excessive eating at night and you may be unpleasantly surprised the next morning when you check your blood sugar and find that it’s higher than desired.
March’s Diabetes Late Nite podcast guest, The Diabetic Pastry Chef, Stacey Harriswho is living with type 2 diabetes wants to help you to have your cake and eat it, too, without sacrificing your diabetes self-care.
Stacey has created recipes for making breads, cakes and other desserts diabetic-friendly by swapping out the sugar, blending the flour and cutting the milk carbohydrates. Here’s one of the Diabetic Pastry Chef’s most requested recipes:
Ingredients:
8 ounces sugar-free or bittersweet chocolate, coarsely chopped
1/2 cup butter, cut into pieces and softened
2 whole eggs
4 separated eggs
1 cup sugar or equivalent dry sugar substitute
1 teaspoon vanilla extract
Directions:
Melt chocolate in double boiler or bowl set over hot water. Remove from heat and whisk in butter until it melts; set aside.
In a bowl, whisk whole eggs and 4 egg yolks with 1/2 cup sugar or equivalent dry sugar substitute, and the vanilla, just until blended. Whisk in warm chocolate mixture.
In a separate bowl with an electric mixer, beat egg whites until foamy. Slowly add remaining sugar or equivalent dry sugar substitute. Beat until whites form soft peaks and hold their shape but are not quite stiff. Stir approximately 1/4 of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites.
Pour batter into an 8-inch springform pan that has been lined on the bottom with a round of wax paper. Smooth top of batter and place pan in a preheated 350-degree oven. Bake until top of cake is puffed and cracked and center is firm, approximately 35 to 40 minutes. Do not overbake.
Cook cake on a wire rack. Center of cake will fall as it cools. At serving time, fill center with sweetened whipped cream or sugar free chocolate sauce and dust top lightly with sifted cocoa. Run tip of a knife around edges of cake, and carefully remove sides of pan.
We’re giving away a fabulous Divabetic Prize pack courtesy of Cabot Cheese, Nu Naturals and Dr. Greenfield’s in our INSTANT WINNER Challenge.
Please take a minute to follow me on twitter, like us on Facebook and donate to Divabetic at divabetic.org your tax deductible contributions are greatly appreciated!
Our favorite “DIVAbetic” Patti LaBelle is taking her dessert expertise to the next level with a new cookbook. Her fourth cookbook, entitled Desserts LaBelle: Soulful Sweets to Sing About, will be released April 25 and is available for preorder on Amazon now.
The singer, author, and actress, who is living with type 2 diabetes, is known for her sweet potato pie that became popular after a review on youtube went viral.
For years Patti LaBelle has been very outspoken about managing diabetes after experiencing a health scare during an open-air performance in New York City. Toward the end of the show, just after singing “Over the Rainbow,” she collapsed onstage, in front of thousands of fans. She was rushed to the hospital and was revived. An hour later, she was informed she had diabetes—her blood glucose was 600 mg/dL.
“I had no clue that I had diabetes,” LaBelle explained. “I’m one of those black women who just doesn’t go to see doctors. Had I not passed out, I would have never suspected that I had diabetes.”
But, in truth, LaBelle was no stranger to diabetes. She had watched her mother die from diabetes-related complications at the age of 58. So, LaBelle knew that she had to stop everything and take an active role in managing her condition.
While Patti still enjoys feeding friends and family her famous fried chicken and potato salad made with 12 eggs, she’s also learned to adapt her style to suit her needs.
“I’ll make an apple pie the regular way for everyone else, but I’ll also bake one with a sugar substitute for me.”
Her book written with Laura Randolph Lancaster is filled with her favorite recipes for pies, cakes, cookies, and puddings, as well as a chapter on diabetic-friendly recipes, moving personal stories from her career and life.
Patti is also an award-winning author of five books, three of which were New York Times bestsellers. She is the host of Patti LaBelle’s Place on the Cooking Channel, and the creator of Patti’s Sweet Potato Pie. She lives in Philadelphia.
Don’t miss March’s Diabetes Late Nitepodcast inspired by Gladys Knight & the Pips on Tuesday, March 7, 2017, 6-7:30 PM, EST.
Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. A five-time Grammy award winner, Knight is as busy as ever gracing the entertainment world with her exceptional voice. Yet she never misses an opportunity to voice the message of early detection and treatment of diabetes.
Gladys shares her final words of wisdom: ” Do something about diabetes … Know more, do more!” Knight feels nearly as passionate about spreading that message as she does about the incredible singing career her mom helped her launch some 54 years ago.
Guests include Stacey Harris aka ‘The Diabetic Pastry Chef’, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC, the Charlie’s Angels of Outreach, Diabetic Divas Unite, SleepyHead Central, Poet Lorraine Brooks and Mama Rose Marie.
