Diabetic Series – Week 2 (01/28/25)

Week 2 – Pasta / Starch Substitutions – Noodle Me This

1. 1. Vegetable Craze – Noodle Maker, Ricer
   2. Low Carb Pasta – Dried, Fresh Packed in Water
   3. Starch – Lower Glycemic Load – Heating & Cooling
   4. The New ‘Rice’ and ‘Pasta’ for Diabetics

In the kitchen you’ll learn:

• • Vegetable Noodle Making
  • Ricing & Par Boiling
  • Creating lower Glycemic Load by Heating and Cooling

Menu-Driven Classroom Preparation:

• • Beet, Carrot & Sweet Potato Noodles with Herbed Goat Cheese
  • Baked Parmesan Crusted Cod with Garlic Aioli
  • Stir Fry Shirataki Noodles with Bok Choy & Water Chestnuts
  • Cauliflower Mash/Rice

About:

Cooking for a diabetic in your home? Want to eat ‘healthier’? Build your knowledge and use of glycemic index and glycemic load cooking in the kitchen? Join the Diabetic Series for classroom instruction and hands-on demonstrations. This three-week series will concentrate on the ‘how to’ of low glycemic cooking. Basics will include using whole grains, pasta and rice substitutions, and low sugar/carb desserts. 

In this series you will learn about the history of whole grains, what is a ‘super food’, & techniques in the kitchen to maintain the micro nutrient levels of your ingredients. You will also learn how to make healthy substitutions of starches.  We will conclude the series with healthy desserts, concentrating on lower sugar and carbs.

Cost:

The Diabetic Series is $300.00 for all three weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Register:

Click here to register using the PayPal button on the Diabetic Series webpage.