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NO MORE BLOOD SUGAR BLUES
Bring on Those Appetizers!
by Alice Osborne
Don’t you love picnics, back yard barbecues, and church pot lucks? I think this could be the glue that holds humanity together — gathering with folks we really enjoy, and sharing food we enjoy even more! It’s one of my favorite aspects of summer, and so I start in the spring to look for new and interesting recipes to make for these upcoming gatherings.
And I love how the food industry and recipe sites are now so much more accommodating than they were, say even ten years ago, regarding those of us with blood sugar issues. We don’t have to be left out of the fun anymore. Take a look at these great recipes for picnic and barbecue appetizers I found and see if they aren’t just what the doctor ordered! The chicken recipe came to me from one of my neighbors, and the asparagus recipe is one my Aunt Toots liked to bring to family meals.
Thai Chicken Balls
Serves 8
 2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
1/4 cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying
In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
 Download this recipe.
Asparagus Guacamole
Guacamole without the fatty avocado
Serves 4
 24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
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Lentil Pate
A healthy pate made with truffle oil—tastes like the real thing!
Serves 4
 1 cup dry lentils
2 cups chicken or vegetable broth
1 teaspoon extra virgin olive oil
kosher salt and ground black pepper to taste
1 1/2 tablespoons truffle oil
Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.
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