I love the idea of D-Feast Friday.  Today is the very first and it's a chance for diabetes bloggers to mention a favorite recipe.  Doesn't have to be low carb or "diabetes-friendly" (whatever that means).
 
If you know me, then you know I'm not exactly a whiz in the kitchen.  Stacey Simms Book Cover Luckily, I'm married to a great cook and I know a ton of people in the restaurant business.  That's why my book is called I Can't Cook, But I Know Someone Who Can.  I donate all the money we make to JDRF ($12,000 and counting!).   
The book includes recipes and advice from Charlotte's best chefs – along with my kitchen disasters.  For D-Feast, I'm including a recipe by Johnson & Wales University Dean of Culinary, Chef Mark Allison. His Sunset Slaw is out of this world.
 
I met Chef Allison while judging a kids' cooking contest at J&W.  We got to talking and for some reason, I mentioned Benny.  Turns out, Chef Allison's son was diagnosed with type 1 at 11 months.  We're good friends now, and I can't wait to tell you more about the cookbook he's working on!
 

JOHNSON & WALES UNIVERSITY

Chef Instructor Mark Allison

Sunset Slaw

¼ teaspoon Cajun seasoning

¼ teaspoon red pepper flakes

¼ teaspoon cumin seedSunsetslaw

1 teaspoon sugar

2 limes, zest and juice

¼ cup of vegetable oil

1 medium carrot, cut into fine strips

1 small jicama the size of your hand, cut into fine strips

½ red pepper, cut into fine strips

½ yellow pepper, cut into fine strips

¼ cup dried tomatoes

1 red chili pepper, cut into fine dice

½ tablespoon chopped cilantro

1. Place the Cajun seasoning, red pepper flakes, cumin, and sugar into a bowl. Add the zest and juice of the limes. Whisk in the vegetable oil.

2. Add the remaining ingredients and mix together well. Refrigerate to infuse the flavors for about 1 hour before serving.

(Serves 4-6)

 

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