Michael Moore

As he writes in the introduction to his new book, Blood Sugar.
.“My doctor said I was the most unusual person to become a diabetic. I was very fit, active and healthy; I never smoked nor was I a big drinker. I had always looked after myself, even while I worked long hours in an industry full of vices like alcohol, drugs and cigarettes.”
Diagnosed in his early 30s, he began taking medication (a couple of pills a day) increased his exercise regime and laid off sweet things.

Orange marmalade made with honey & agave syrup

I was probably in denial, thinking it would just go away.  Gradually my visits to the endocrinologist became further apart and less important. I was feeling fine and continued to pursue my very busy life.
Then one lazy Sunday, eight years later, while out to dinner with his family, he was standing by the barbecue – and the next minute, hit the floor.
“My wife Angela was with me, and at first she thought I was having a diabetic hypo and called an ambulance immediately.
“She realised it was more serious when I wasn’t able to bring my sugars back up because my face was paralysed down one side. She looked me in the eyes and said, ‘I think you’ve had a stroke, there’s an ambulance coming’.
“My kids witnessed the whole thing and it took a while for Eloise, my daughter, to get the vision out of her head.  It was a very confronting thing for a family to experience.  Angela’s quick thinking saved my life.
“From this day, my life changed forever.”
Blood Sugar, says Michael, is not a diet book, but rather a collection of recipes he had developed over time to keep him on track and still enjoy sensational food.
“So if you have diabetes, or have had a stroke, or if you just want to eat good food while looking after your health, these recipes are for you.”
The book is divided into various chapters including brunch and light meals; snacks; salads and vegetables; soups; pasta, rice and eggs; seafood; meat; dessert; sauces and dressings.

Beef fillet and caramelised onion salad

But before you get to these, Michael talks about three things which helped him understand the way his body uses fuel.
“I look at everything I am going to eat and break it down into three easy-to-understand headings – Fire, Coal and Water.  I look at each plate, dish or snack I am going to eat and ask myself what category is this in? It works for me and may well help you to understand what you are eating.”He also talks about the importance of exercise, portion control, and the importance of eating small meals (up to six a day) and being properly hydrated.
“Being properly hydrated is paramount to kidney function and keeping your blood thin. It is amazing how healthy you feel as well.  Eating plenty of the water foods also helps.”
When it comes to sweet things, Michael is a fan of natural fruit-jellies which he uses when he has a blood sugar hypo.

Almond and Strawberry Milk Jelly with Berry and Lychee Salad

“I always have some jellies with me or when I’m exercising.”
And he’s into rewards.
“Sometimes you have to cut yourself some slack. If you must have a treat like chocolate, make sure it is good quality, preferably dark chocolate (less sugar) and enjoy it slowly!”

Blood Sugar is available in bookstores now: New Holland $RRP45

Chocolate fondue at Chocolate @ No 5 Hahndorf Adelaide Hills

Potent, irresistible and ever so smooth.  You might think I’m talking about one of the world’s legendary womanisers, and why not?  Indeed, the 18th century Casanova had a penchant for chocolate.  Apparently he consumed gallons of the liquid stuff  and is alleged to have served it in much the same way that today’s playboys hand around the champagne.
I can’t speak for wannabe 21st century Casanovas like Leonardo di Caprio and his entourage, but there is scientific evidence that one of the substances in chocolate is P.E.A (phenyl ethylamine), a chemical that our bodies release when we feel a powerful attraction.  No wonder many people say chocolate makes them feel better, giving them a much needed pickup especially when blood sugar levels are low. Some claim they’d even die for it.
Enhanced amounts of PEA have been found in lovers, though sadly, as time goes by these levels decline. Give him/her a box of chocolates or a piece of rich chocolate cake, I’d advise.
Or try bathing in Hot Choc Bath Salts.  Together. Or painting it on each other’s body using a jar of Chocolate Body Paint.  Or spraying each other with Chocolate Kiss Spray (scented with cinnamon and nutmeg). For a dare, play a game of Strip Chocolate (which includes Chocolate Body Frosting, dice and “Dare” cards) and tempt more than just your taste buds! You’ll find all these products on the web.
Chocolate is in fact one of the richest sources of food energy, 100g having 2206kJ (525 Cals), so rather than spoil a hard work-out at the gym, I’d go for the bathing trick if you find you really can’t resist it.
That’s the problem with chocolate. It’s addictive. It’s  seductive. It’s not something you  flirt with or just like; it’s something you have an affair with.
This is because, apart from P.E.A., chocolate also contains theobromine, a  nitrogenous substance similar to caffeine which has a stimulating effect on the nervous system.  Both substances give you a sense of well-being.
he better the quality of chocolate, the more euphoric you’ll feel (well, that’s my theory). But no matter what chocolate you choose, remember you’ll be following in the footsteps of Casanova!

Chocolate Fondue

Soooo luscious. This recipe was given to me by Jeff Turnbull, chef at Aqua Dining, which sits stop North Sydney Pool and looks out over the Sydney Harbour Bridge. You can substitute a good quality dark chocolate for the white chocolate, if you like.

500g white chocolate, chopped
100ml fresh (pouring) cream
Finely grated zest of 2 oranges
15g unsalted butter
125ml Cointreau

Place cream in a saucepan and bring to simmering point.  Add the zest, chocolate and butter.
Whisk until smooth and then add the Cointreau.
Taste to make sure there is enough Cointreau. If too thick, add more cream.
Serve with sliced kiwi fruit cubes threaded on wooden skewers – or use whole strawberries, bananas or pear cubes.

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