Breakfast Tea for Balancing Blood Sugar

Recipe courtesy of Rossana from our No Sugar Cooking Lesson and Breakfast in Honor of Diabetic Supreme Court Justice Sonya Sotomayor. This infusion is made from blueberry leaves and cinnamon. Add a touch of blueberries, and you have blood-sugar-balancing beverage that will send you to tastebud heaven.

Recipe for 1 quart of infusion
1/3 cup fresh blueberry leaves
1 cinnamon stick

Add ingredients to a quart-size glass jar. (Reused pasta sauce or pickle
jars work beautifully. Make sure they don't smell like it though.) Add
boiling water to the very top, and cover. The leaves and the cinnamon
bark will soak up that water as it's fibers open, so you'll need to "top
off" the jar with water in about 15 minutes. Wait until the mixture
cools - overnight is best - so that the cinnamon and blueberry leaves
impart their full medicinal value to the water. Reheat (but don't boil!
it changes the flavor) or enjoy with chilled blueberries. Yummy
sugar-balancing goodness! It's the best tasting medicine you'll ever drink.

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No Sugar Breakfast in Honor of Diabetic Sonya Sotomayor

In honor of our new diabetic Supreme Court Justice Sonya Sotomayor, we gave a cooking lesson on how to create breakfasts that are low in sugar, but high in deliciousness. This is recipe 1 of 3 that was devoured (with lots of moaning) on Sunday morning.

Green Sausage Wraps

Wraps: Romaine lettuce or any broad dark green leaves

The filling:
1 or natural sausages
1 sweet red pepper
1/2 sweet green pepper
2 tomatoes
1 zucchini
1/2 red onion
1/2 cup parsley
olive oil
1 or 2 cloves of garlic (to taste)

Sauce:
1 tsp lavender
2-3 tablespoons mustard
1/2 cup olive or sesame oil
1 pinch ground cardamom
1 lemon

Cut peppers, onion, tomatoes and zucchini thinly and add to a skillet. Add water, and cook on high heat. Pour 1 tablespoon of olive oil on top, garlic and sausage on top of the veggies to the skillet. Stir occasionally until the mixture is the consistency that you like. Should be about 5-10 minutes.

Let the mixture cool a little bit and stuff the romaine leaves with it. Add parsley on top. Eat. Enjoy. Prosper.

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