Chef Timothy Moore

 Hoosiers are increasingly feeling the effects of this disease. More than 714,000 children and adults living in Indiana suffer from all forms of diabetes, including type 1, type 2 and gestational. As many as 1 in 4 of those who have diabetes does not know it. And at least 1.6 million According to the Indianapolis American Diabetes Association, Hoosiers are living with pre-diabetes, putting them at risk for type 2 diabetes in the future. It is also important to know that many persons who are serving as family caregivers are caring for someone with a chronic illness such as diabetes.
Daughter Caregiver Network, Inc. is providing a fun and informative opportunity to join in celebration with our community and learn more about these two important issues. Schedule:
*Celebration of Aging! 11:30am-1:30pm $10 includes lunch flat screen television Drawing!                                         “Caring for Self and Others” 12:30pm-1:15pm Kate Kunk, Caregiver Options Counselor, CICOA Pre-registration is required for the Celebration of Aging luncheon!
Special Presentation “Eating to Live… Not Living to Eat” 4:00pm - 5:00pm facilitated by Chef/Author, Timothy Moore. This session is FREE

www.cheftimothymoore.com

“ Crab ” Cakes (Jackfruit)

Yields: 9 cakes

1 small onion

1 20-ounce can young green jackfruit in water, rinsed and well

drained

1 15-ounce can white beans, drained

2 T poultry seasoning or Old Bay Seasoning 2 large cloves garlic, pressed

2 tsp organic soy sauce

1 tsp prepared mustard

1/8 tsp turmeric powder

1⁄2 cup oatmeal (regular or quick)

Preheat oven 350 degrees. Chop the onion finely in a food processor and place it in a medium bowl. Add jackfruit to processor. Pulse until broken into rough pieces of about 1⁄2 inch. Do not grind into a paste. Add to onions. Add white beans and all remaining ingredients except oatmeal. Pulse to distribute seasonings well. Add mixture to a bowl along with oatmeal. Stir with jackfruit and onion. Line baking sheet with parchment paper or silicone mat. Scoop up approximately 1/3 cup of mixture and shape into patty. Carefully place on prepared baking sheet and repeat with remaining mixture. Bake 20 minutes.

 

Zucchini Pasta

Yields: 1 serving

1 zucchini, peeled

(tools needed for pasta: Spiralizer)

Cut zucchini into thin noodles using a Spiralizer or a vegetable peeler to create long, thin, pasta-type “noodles.”

 

Sun-Dried Tomato Marinara Sauce / Mushrooms

Yields: 1 Cup, 2 serving

1 ripe tomato, chopped (makes about 1⁄2 cup)

1⁄2 cup yellow or red bell pepper, chopped

1 T fresh basil, minced (1 tsp dried)

1⁄2 -1 tsp dried oregano or fresh oregano

1 tsp garlic crushed (2 cloves)

3⁄4 cup sun-dried tomatoes, soaked about 30-45 minutes in

water (not the oil-based sun-dried tomatoes)

1 cup sliced mushrooms

 

Sauté the mushrooms with 4 T water. Set aside

 

Put all other ingredients into food processor fitted with an “S” blade and process until smooth, stopping only to scrape down the sides of the bowl with a spatula.

Add mushrooms. Stir gently

NOTE: The sauce will keep in the refrigerator for 3 days in a sealed container.

Combine Zucchini pasta noodles and marinara sauce and enjoy.

Note: to serve warm, heat only the sauce gently for about 1 minute and toss with the pasta. Do not microwave.