Diabetes has been on the minds of a lot of people lately, most notably Paula Deen. Last week there was a bit of a hubbub over Deen’s coming out about her diabetes. I have to admit that I agree with her critics, probably the only thing I will agree with Anthony Bourdain on, for slamming her. No matter how you look at it, she was knowingly peddling the same food that most likely made her sick. And she did it for 3 years.

Diabetes is no joke though.

According to the American Diabetes Association’s 2011 National Diabetes Fact Sheet, 25.8 million children and adults in the US have diabetes. In addition there are 79 million people with prediabetes. Add that up my friends and it equals a full third of the US population. And if you’re wondering how much of that is people with Type 1 Diabetes, formerly know as Juvenile Diabetes, that’s only 5% of this group.

A full third of the country with the increased risk of the following complications due to their diabetes:

Heart disease and stroke
High blood pressure
Kidney disease
Nervous system disease (Neuropathy)

What does that translate to? Oh about $218 BILLION back in 2007.

Back to Paula, instead of making a slow and gradual change to a healthier diet – come on in 3 years she could have gone raw vegan and people wouldn’t have noticed. Seriously though, In that time she could have helped her fans adopt healthier eating habits and by doing it slowly they would have a better chance of succeeding and making it a real lifestyle change.

Shame on you Paula, I’m not going to talk about the Novo Nordisk Victoza deal because I understand a girl has to make a living… but at what price?

That’s what it looks like while you’re adding the mashed layer

Wolf in Shepherd’s Pie Clothing

5 med potatoes cubed
2 acorn squashes, peeled, seeded and cubed
1 cup almond milk
1/2 tsp pink Himalayan salt
3 tsp coconut oil divided
1 onion chopped
4 garlic cloves finely chopped
1 can Eden Organic adzuki beans drained
1 can Eden Organic navy beans drained
1 cup dried mushrooms (can also use fresh) chopped
1/4 cup water
2 tbsp organic soy sauce or liquid aminos (Bragg’s or coconut)
1 tbsp all-purpose seasoning blend
1/2 tsp thyme
3 tbsp arrowroot with water to dissolve
1 12-oz bag of frozen mixed vegetables (if it has corn make sure it’s organic and non GMO)
2 slices of whole grain bread toasted
Fresh ground pepper to taste

Preheat oven to 400. Dice the potatoes and peel, chop de-seed the acorn squash. Roast until soft about 40 – 60 min.

While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic. Cook for a few minutes making sure not to burn the garlic. Add in all of the beans, the mushrooms, 1/4 cup purified water, the soy sauce or liquid aminos, the thyme and pepper to taste. Simmer until the mushrooms are soft. In a bowl mix the 3 tablespoons of arrowroot in enough water to dissolve and add to bean mixture. Once it is well incorporated add the frozen vegetables and let simmer for another 5 minutes and shut off heat.

In a mini chopper or food processor process the toasted bread slices into breadcrumbs. If you don’t get a cup’s worth then toast more bread and repeat.

In a large bowl combine the potatoes, acorn squashes, 1 tsp coconut oil, almond milk, the 1/2 tsp salt and pepper. With an immersion blender blend until smooth, you can also transfer to a blender or use a potato ricer or masher.

To assemble:

Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs. Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture. Bake for 40 minutes at 400 until the top layer has a golden color to it.

I like to eat this with nutritional yeast and sriracha sauce. YUM!

Variation: Use lentils, black beans or kidney beans.
Serves 6 – 8 small bowls
Cook time 90 min
Equipment: Large sauce pan, casserole dish, hand blender or blender, mini chopper or food processor

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