Food has the potential to prevent. This refers to the development of chronic diseases such as cancer, hypertension, cardiovascular disease and diabetes. Working in diabetes care, I see that it is more than just this though. ‘People with diabetes are over three times more likely to be hospitalized with cardiovascular disease, 12 times more likely to be hospitalized with end-stage renal disease and 20 times more likely to be hospitalized for non-traumatic lower limb amputation compared to the general population’ (Diabetes Canada, 2018). In other words, this is not just the matter of blood sugars, or blood pressure, lipid profiles- but in fact about longevity and quality of life. It is about the ability to walk a daughter down the aisle, or go to parks with grandchildren and to be surrounded good health and by laughter. So here’s to the power of food to prevent illness and elevate health and happiness. A hearty breakfast crumble when paired with some protein-loaded Greek yogurt, or warmed up with milk and some nuts, or as a dessert alternative made with whole ingredients, loads of fibre and plant-based goodness.
Ginger Cinnamon Pear Crumble
MAKES: 8 Servings
PREPARATION TIME: 10 MINUTES. COOK TIME: 70 MINUTES.
EQUIPMENT: CAST IRON PAN, OVEN, MEASURING CUPS AND SPOONS
- 6 Pears, Cored and Diced
- 1/2 cup (125mL) Water
- 1 Tbsp (15mL) Chia Seed
- 1 tsp (5mL) Ginger Powder
- 2 tsp (10mL) Cinnamon
- 2 cup (500mL) Oats
- 1 Tbsp (15mL) Coconut Oil
- 1 Tbsp (15mL) Brown Sugar or ‘Swerve’ * Granulated Sugar for a lower glycemic index sugar alternative
- Cook cubed pears in iron skillet on high heat until hot, add in water and cook until boiling. Reduce to medium heat and cover with a lid. Cook for 10 minutes
- Place in Oven at 375 degrees Fahrenheit for 60 minutes, bake until golden crispy and crumble is slightly caramelized
Per Serving (1/8 recipe)
Calories: 225 kcal
Fat: 5 g
Carbohydrates: 40 g
Fiber: 7 g
(Net Carbohydrate: 33 g)
Protein: 7 g
A source of:
*Please note: I was not compensated for using Swerve for this recipe; but it was more of an experimental trial. There are loads of new products out there, and as a registered dietitian, knowing the products available on shelf helps when it comes to counselling my clients or educating the public.
- ‘Swerve’ is a sugar alcohol ‘erythritol’, and oligosaccharides made from ingredients found in select fruits and starchy root vegetables; in other words it tastes like sugar because it has a similar chemical structure when it meets our taste receptors; but we do not metabolize it like we do with carbohydrates.
Diabetes Statistics in Canada. (2018.). Retrieved March 08, 2018, from http://www.diabetes.ca/how-you-can-help/advocate/why-federal-leadership-is-essential/diabetes-statistics-in-canada