How sweet tooth diabetics can celebrate sweet Valentine's

Chocolate has always been a staple Valentine's gift, but not a chocolate drink perhaps, but then since if it is for diabetic, and most chocolates out there that are for diabetic would be the dark one or sweetened artificially, why not try Glow Coconut Sugar's best seller, CHOCOCO, it's formulated from Bacolod by Casa Carmela exclusively for SNMCorporation, and was launched during the Ultimate Taste Test by OAP. It's a hit, but unfortunately wasn't able to get that UTT 5.0 title, but nonetheless it was a consistent crowd pleaser, as it received a good feedback from the past World Bazaar 2010.

Home-baked or made goodies, are the best gift for Valentine's if you ask me. They're sweet plus they're labor of love, and if you would also give it a thought--- you can customized every bit of it. I met a mom in a bazaar, where she studied baking in United Kingdom for her hubby, and she didn't just study, she focused her expertise in making diabetic-friendly deserts, as her husband's been diabetic all his life but then he has a sweet tooth, and deprived of goodies we all enjoy--- like cakes, cupcakes. She's baking her cakes with natural sweeteners that she found here in the Philippines, Coconut Sugar. A little bit of experimentation is needed to get used to using Coconut Sugar in your baking, because it has a different moisture content, but then it can be 1:1 proportion, just like the regular sugar. What's good is that, at any amount you use, the Glycemic Index is at 35 joining on the lowest bracket of the index. So now, the mom's hubby an indulge himself, with the sweetest cake her lovely wife specially baked for him. The gesture of baking it yourself, makes it even sweeter.

*By the way, the photos on both posters are not mine.

Coco Adobo

Adobo (Pork Stew) Filipino all-time favorite.

I am not really a fan of Adobo, or any dish with cubed pork/ beef meat (I prefer thin sliced meat) but I occasionally do eat, if I have no choice (either to cook another dish or settle). Of course, I have requests on how they should cook my Adobo, I like my aunt's Adobo. There's nothing really special about her Adobo, she even puts really cheap ingredients in, but she pressure cooks it and let it cook in its marinade, until dry, and then add up the same mix of sauce again. Today the Adobo was prepared with coco sugar instead of the regular sugar, or muscovado. We are testing if the taste will be altered when coco sugar is used instead of the regular sugar.

And the verdict, hmm, nothing has changed not even a slight taste of coconut, maybe even made it tastier?!
I don't know, reaction of the vinegar to the coco sugar? or maybe because of the way it was cooked. Okay I'll let you try this one and taste it yourself, be the judge but I say to you, it has still the same aroma of the garlic, uhmm, you can even taste it just by smelling. Hits your every senses.

Ingredients:

6 cloves garlic

1 tbsp oil

½ kilo Pork kasim (cubed)

4 tbsp soy sauce

2 tbsp red cane vinegar

½ cup water

3-4 tbsp coco sugar (according to your taste)

Freshly ground black pepper

Garnish:

Scrambled egg

Asparagus

Procedure:

1.       In medium heat, sauté garlic in oil.

2.       Sear pork in garlic oil.

3.       Add soy sauce and vinegar. Don’t mix. Let it boil first before covering.

4.       Check it from time to time.

5.       Once it dries up, add water and coco sugar.

6.       Cook until tender.

7.       Serve HOT with rice and scrambled egg.

Serves 3 to 4 persons. Okay unless you liked it--- will be for single serving only.

I don't know if the nutrition facts would still be the same added the cocosugar instead the sugar (regular) but if you want to know, here's the NF of the Pork Adobo:

NF credit: mydailyplate.com

I have to take note that adding vinegar to dishes lowers the Glycemic Index plus mixing high and low GI carbohydrates produces moderate GI values.

Adding coco sugar to your favorite dishes would make it even healthier, because it has more nutritious than that of the regular sugar.

Coco Adobo recipe by chef Chris, and cocosugar by SNMC inquire thru sweetnothingscorp@gmail.com

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