Living Lite

Healthy Peach Cheesecake Parfait

September 3, 2018

I knew Quaker Valley Orchard's peach deal was great - a huge bushel for $30 - but I had no idea that the peaches I bought two weeks ago would still taste as if they were picked this morning. I gave away as many peaches as I could to friends and neighbors when I got home from the market, but there were still some left. To save as many as possible, as soon as I brought them home from the market, I put them gently into my refrigerator, and in a glass bowl, to protect them from bruising.

My Quaker Valley Orchard peaches stayed perfectly sweet, juicy and unbruised in my frig for two weeks! (Photo by: Katherine Tallmadge) My Quaker Valley Orchard peaches stayed perfectly sweet, juicy and unbruised in my frig for two weeks!

I cautiously tried one this weekend for a recipe I was hoping to make, and I was completely surprised at how perfect, sweet, and juicy they still were. 

I highly recommend popping by the Rose Park Farmers Market on Wednesday to get what may be some of the last of this season's peaches.

Healthy Peach Cheesecake Parfait

This is an outrageously delicious dessert, especially because the main ingredient is sweet, tender, locally grown peaches (It was delicious with strawberries, too).

My Salvation Army Addiction Recovery class made this recipe this weekend, and it was a huge hit. My "Nutrition, Health & Wellness" classes include recipes and tastings to teach how preparing and eating more fruits and vegetables can be deliciously fun. The recipes we make must be healthy, simple, inexpensive, quick, and with no cooking necessary.

For 10 Servings or More

Ingredients:

Use 3 medium bowls, one for each layer:

1 bowl:
Crush in Large Chunks: 9 Graham Crackers or 1-1/2 Cups Granola or Vanilla Wafers
Add Chopped Nuts, if desired

In 1 bowl, toss:
3 Cups sliced peaches
1 Tablespoon Granulated Sugar

In 1 bowl, Blend, then refrigerate until set, if desired:
8 Ounces Low Fat Cream Cheese
1 Cup Nonfat Greek Yogurt
2 Tablespoons Heavy Cream
1/2 Cup Powdered Sugar
1 teaspoon Vanilla Extract

Garnish with extra sliced peaches, granola, and/or chopped nuts on top
Optional: Place a Sprig of Mint on Top

In a wine glass, martini glass, or clear cup, place a layer of the crushed graham crackers, a layer of the cheesecake mixture, then a layer of the sliced peaches. Repeat.

This recipe is adapted from "Life Made Sweeter." More peach recipes...

 


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Join Morgan Care Pharmacy's Barry Deutschman's Retirement Reception Aug. 30

August 29, 2018

Barry Deutschman, a Georgetown fixture, a favorite neighborhood pharmacist and owner of Morgan Care Pharmacy (30th & P Streets, NW) for 25 years, is retiring. A reception in honor of Barry will be held Thursday, August 30, 2018. Drinks and light fare will be provided.

Drop by to honor Barry's 25 years of service to our community!

Where: The Bean Counter Coffee Shop; 1665 Wisconsin Ave, N.W.
When: Thursday, August 30, 2018, 5 to 8 pm

 


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Pre-Diabetes: Reversible If You Do Something NOW

August 19, 2018

Many clients come to me feeling frightened about being diagnosed with "pre-diabetes," or "borderline diabetes." Don't get me wrong, it is a scary diagnosis, as it's a precurser to full-blown diabetes, which could happen any time. But it's reversible if taken seriously and within a short time frame. If you have it for too long, it becomes permanent diabetes and is not reversible (in some cases, this takes a few months, in others, a few years). 

Another name for pre-diabetes is "insulin resistance," because your body produces enough insulin, the insulin just doesn't work as designed. The result is high blood glucose (glucose is the sugar found in blood), the same as if you had insulin-dependent diabetes, which means you have an insulin deficiency, and in that case, insulin shots are necessary. But insulin shots are not normally necessary if you just have insulin resistance. That's because, in the case of insulin resistance, your body is sending out too much insulin - not too little.

Insulin is a hormone whose job it is to carry glucose from the blood to the cells where it is used for energy. After eating, glucose begins rising in the blood stream. Then insulin, produced and secreted by the pancreas, grabs the glucose, keeping it in a healthy range. Insulin's next job is attaching to receptor sites on the cell wall so glucose can enter. It's like a lock and key arrangement. Insulin is the key that opens the cell doors (the receptor sites), and lets the glucose in. But in the case of insulin resistance, the doors (or receptor sites) are blocked. The glucose and insulin, both, end up being dangerously high in the blood stream. High blood glucose can put you in a coma and cause death. Long term, it is associated with reduced blood flow, nerve and organ damage. Chronic high blood insulin - insulin is considered a "growth factor" - is associated with heart attack, cancers (especially colon), increases in belly fat and hunger. 

Most people think that eating sweets caused their pre-diabetes, so they believe cutting back on sweets will reverse it. But they're usually wrong. The cause is normally excess body fat (especially belly fat) and/or an inactive lifestyle (if you have the gene for diabetes in the first place). Once you've been diagnosed with insulin resistance or pre-diabetes, yes, what you eat makes a difference in the progression of the disease because your body, now, cannot metabolize too much blood glucose. But if all you do when diagnosed is change your diet, your disease will probably not get better, or will more likely, become worse. Instead, losing weight and exercising are the "cures." The receptor sites become un-blocked and the insulin and glucose can be in normal ranges again.


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