World Diabetes Day 2025 : The Alternative Apple Crumble/Crisp Recipe

 

~ November 14th is World Diabetes Day ~

Diabetes can impact people across all life stages, including childhood, the reproductive years, working age and older adulthood.

The theme of this year’s WHO World Diabetes Day, is "Diabetes across life stages,” which recognizes that every person living with diabetes should have access to integrated care, supportive environments and policies that promote health, dignity and self-management. The campaign emphasizes the importance of a life-course approach to diabetes prevention, management and overall well-being.

World Diabetes Day provides an opportunity to raise awareness and knowledge about diabetes as a critical global public health issue, and to create lasting change for all affected by diabetes.

Please read more here

Autumn is definitely the right season for delicious apple crumble/crisp, and I can remember my dear Mum making a wonderful variety of crumbles using fruits appropriate to the season. She made it 'the traditional' way with flour, sugar etc. which if you have a look around the many recipes available on the 'net' you will see the carbohydrate content could be anything from 46g plus per serving! Now, if you are diabetic this would have your blood sugars rising, (best avoided!) and if like me you choose to eat the LCHF way and restrict your carb intake a 'traditional' crumble is best avoided!

However, fear not, Apple Crumble (which some call Apple Crisp) has a lower carb (alternative) version, and I share details below.

Ingredients
Serves 8
6 (Granny smith) apples, peeled and sliced
50g Butter
1 cup Almond meal
1 tbsp. Natvia (sweetener)
Optional
½ cup chopped nuts or Crunchy Grain Free Granola

Instructions
1. Boil apples until soft in a small amount of water. Place in a baking dish.
2. Place softened butter, almond meal, Natvia, and nuts in bowl and mix together (real crumble requires mixing by hand), until well combined but still crumbly.
3. Spread over cooked apples and bake at 180 for 30 minutes or until crumble is golden brown.
4. Serve warmed with fresh cream or yoghurt.

Nutritional Information - Each serving

Fat 27.3g Carbohydrates 14.9g Protein 7.1g

Please note that nutritional information is calculated for 1 serve of crumble and does not include cream or yoghurt. 

Recipe suggestion is from Julia McPhee's blog here
If you need help with measurement and conversion please see here

A reminder
Just look at the difference in carb count:-
14.9g per serving in the low carb version
46g per serving in the 'traditional' version

You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

If you would like to read more about eating lower carb foods, and the LCHF lifestyle, why not see the posts 'Introduction to low-carb for beginners' here and 'What is LCHF' here

Please be aware that articles / studies and any comments within this blog are provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, including medication, you should contact your Doctor/local health care provider.

All the best Jan

On World Kindness Day : Why is Kindness Important?

World Kindness Day, Thursday November 13th 2025, is celebrated across the UK and globally to promote kindness, compassion, and acceptance. The day encourages acts of kindness, both big and small, and provides an opportunity to focus on how to be kinder to ourselves and others.

"Be kind, for everyone you meet is fighting a harder battle. – Plato

The art of kindness is an underrated art. Ask anyone around you whether or not they think kindness is important, and more often than not, about ninety percent of them would tell you that it is important.

Why is kindness important?
A question we find an easy answer to. Yet, it only takes a glance at society to see that we still have a long way to go when it comes to mastering kindness. This, generally, stems from the fact that despite professing it on the surface, some of us don’t really understand .

Others who do, don’t really understand the complete facets of kindness.

In this article, we explore 11 crucial reasons why is kindness important, shedding even more light on why to progress as a society, we must place a higher emphasis on kindness and begin to show it more.

Kindness in Two Forms
Before we move on thoroughly into highlighting the importance of kindness, it is first crucial that we understand what the term means in the first place.

To do this, we have to look at the whole idea of kindness from two angles – as something we do unto others and as something we give to ourselves.

Kindness to Others
Showing kindness to others is perhaps the most popular phrase humans throw about without really committing to it. Many don’t even really know what it means in the first place.

To many, showing kindness implies going out of their ways to do something grand and unbelievable for others. Some even believe that they can’t be kind to others until the act of kindness makes them suffer in one way or another.

Generally, though, this isn’t usually the case.

We don’t have to hurt ourselves to be kind to others. Simple acts of kindness such as giving a compliment and offering someone your seat all go a long way in making a difference in someone else’s life.

The more mature you are, the more helpful and kind you are. The reason is that your maturity level is proportional to your kindness.

Kindness to Oneself
The most obscure of the two forms of kindness, “kindness to oneself” is usually overlooked by many because they feel as though it should be a given.

While this is right and kindness to oneself should always be a constant feature in our lives, it usually isn’t. In fact, it isn’t rare to find people who have mastered being kind to others who still haven’t realized that they have to be kind to themselves, too.

Not only is being kind to ourselves essential for our personal growth and the growth of our communities, but it is also one of the best ways to be kinder to others.

In short, if we don’t master the art of being kind to ourselves, it becomes a lot more challenging to be kind to other people.

Why is kindness important?
11 Reasons why being kind matters.

As we grow up, we learn that being kind is a good thing. We are raised in a society where we are taught to be kind and to help others, but why? If we think about it for just a little while, the answer seems fairly obvious.

This list is not comprehensive but it contains 11 of the most powerful reasons that being kind matters in the world.

1. Tremendous emotional return for minimal effort

2. Kindness is Contagious

3. Kindness Builds Bridges

4. It Helps Lift Mental Blocks

5. It is Good Karma

6. Kindness Provides Clarity

7. It Can Brighten up Someone Else’s Day

8. Life is to Live and Love Fully

9. It is a form of Catharsis

10. Being Kind Actually Increases Life Span

11. Kindness is the Perfect Example to Set for Younger Generation

Conclusion
The great writer Henry James once described the three most important things in human life. The first, he said, was being kind. The second? Being kind. The third? Being kind, too.

Looking at the eleven points we’ve highlighted above, it is not hard at all to see why he said what he said. Kindness has always been, and will always remain, one of the most important facets of human lives and interaction.

Once we master kindness, we elevate ourselves, those around us, and our society as well. No other human action offers such a comprehensive benefit with absolutely no side effects.

This is why being kind matters.

Sharing is caring!"

Both images and words above are only a snippet from the original article which you can read in full here

Have you been kind today? Have you helped someone today?
Do please share your thoughts in the comments below.

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Perfect for Autumn : a teapot, a quote, Rustic Pork Casserole, and Pumpkin Stew!

An Autumn Teapot

seen here

I am an Autumn person, great words, my drink would be tea,

perhaps I'd use an Autumn teapot!

seen here

~ and now for two delicious recipe suggestions ~

Rustic Style Pork Casserole 

more details here

and for readers who may prefer a vegetarian recipe,

Pumpkin Stew

more details here

Wishing you a happy Autumn Day,

or Spring Day if you are in the Southern Hemisphere.

All the best Jan

November's Birth Flower ...Chrysanthemum which symbolize loyalty, friendship, and joy

Here we are in the eleventh month of the year, yes it's November, and this months birth flower is the chrysanthemum — or mum for short! It so often provides the last pop of colour in the garden and can make excellent decorations for autumn displays. It has a long history of symbolism dating back centuries. Read on to find out more ...

Chrysanthemum Meanings and Symbolism

• Chrysanthemums symbolize loyalty, friendship, and joy, but each colour conveys a specific meaning. For example, red represents true love, white signifies innocence and honesty, and yellow symbolizes a wounded heart or neglected love.
• In parts of Europe, the chrysanthemum is seen as an expression of sorrow and a symbol of death and mourning.
• The Chinese and Japanese view the chrysanthemum as a sign of youth. It was believed to allow people to live longer and keep their bodies healthier. According to folklore, one chrysanthemum petal at the bottom of a glass of wine promotes longevity.
• According to Chinese tradition, the flower prevents grey hair.

The Chrysanthemum in History

The chrysanthemum dates back to the 15th century B.C. in China, where it was grown as a flowering herb and used in salads and teas. In Chinese art, the chrysanthemum is one of the four plants that make up the Four Gentlemen, representing the four seasons, along with the plum blossom, the orchid, and the bamboo. It has been used in China for a long time as a remedy for headaches, to reduce blood pressure, and as an anti-inflammatory. It has also been offered to the elderly as a symbol of long life and good luck.

By the 17th century, chrysanthemums were introduced to Europe and then the United States.

It is the national flower of Japan, and each year, the Festival of Happiness is held on September 9 to celebrate the chrysanthemum. It has long represented royalty and nobleness in Japan and is used on the emperor’s official seal and crest.

The chrysanthemum is the flower given for a 13th anniversary and a traditional flower given on Mother’s Day in Australia. It is the official flower of Chicago, Illinois, too.

The National Chrysanthemum Society was incorporated as a nonprofit in 1954. Since then, the society has created a classification system—13 groups in all—for the diverse blooms.

Above words and image from here

I hope you found the above an interesting read. You may also like to read this post about 'Some Foods In Season During November' which also has some recipe suggestions - please see here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Carrot and Parsnip Dauphinoise : A side dish which is perfect for Thanksgiving or Christmas

Oh goodness! Did I just say thanksgiving or Christmas? Yes, I did because these two celebrations are getting nearer and nearer and this recipe could be just what you are looking for!

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, double/heavy cream, and cheese! But the recipe I share here swaps out the potatoes for carrots and parsnips! Yes, you can add a touch of indulgence to your roast with this root vegetable dauphinoise. Carrots and parsnips are cooked in a creamy pecorino sauce, then baked until golden and bubbling - quite yummy!

Ingredients
Serves Eight
20g unsalted butter
500g fat carrots, peeled and sliced into 5-6mm pieces
5 garlic cloves, thinly sliced
5g fresh thyme, leaves picked (or 1½ tsp dried thyme)
10g fresh sage, leaves picked, most finely chopped (or 1½ tsp dried sage)
1½ tbsp plain flour
½ vegetable stock cube, made up to 200ml
400ml double (heavy) cream
500g parsnips, peeled and sliced into 5-6mm pieces
30g grated pecorino

Method
1. Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large, lidded saucepan over a medium heat. Add the carrots, garlic, thyme and chopped herbs and fry for 2 mins, stirring. Add 2 tbsp water, reduce the heat a little to medium-low, then cover and cook for 8 mins.
2. Stir in the flour until the dustiness has disappeared, then gradually stir in the stock and cream. Tip in the parsnips and bring everything to a gentle simmer. Cook for 5 mins, stirring occasionally, then season and remove from the heat. Transfer to a baking dish about 20 x 25-30cm scraping the last of the sauce over the top.
3. Scatter with the cheese, then cover with a foil tent (peaking the foil in the centre so it doesn’t stick to the top of the dauphinoise) and bake for 40 mins.
4. If making ahead, remove from the oven and set aside to cool completely. If serving straightaway, increase the oven to gas 6, 200°C, fan 180°C. Remove the foil, top with the whole sage leaves and bake for another 20 mins, until golden and bubbling and the veg is tender when pierced with a knife. Leave to rest for 10 mins before serving.

Tip
Freeze for up to 2 months. Defrost in the fridge for 24 hrs, then bring to room temperature 1 hr before baking. Bake, covered, at gas 6, 200°C, fan 180°C for 15 mins, then remove the foil, top with the sage and bake for another 20 mins.

Nutrition Per Serving

Carbohydrate 14.7g Protein 3.6g Fat 28g Fibre 5.8g
From idea seen here

Did you know
Pecorino cheese is an Italian cheese made from sheep's milk, particularly the milk of the Sardinian breed of sheep known as "Pecora" in Italian, from which it gets its name. There are several types of Pecorino cheese, each with unique characteristics, but they all share a distinctive, tangy flavour and a crumbly texture. Pecorino cheese is known for its versatility and is often grated, shaved, or simply eaten on its own. It pairs well with any number of Italian wines. The characteristics of Pecorino cheese frequently vary depending on the regional topography, the length of the aging period, and the specific cheese-making techniques used. More to read here

Goodness, why wait perhaps try out the recipe now 😃 Another recipe you may like is Dauphinoise Casserole with Cabbage or Celeriac, see details here

~ winter decor for the table ~

Dear reader, you will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

Remembrance Sunday 2025 - We Will Remember Them

Today, Sunday 9 November, the National Service of Remembrance will be held at the Cenotaph on Whitehall, London, UK. The service will commemorate the contribution of British and Commonwealth military and civilian servicemen and women involved in the two World Wars and later conflicts.

We will remember them, and say thank you to the brave men and women,

past and present who fight to preserve our freedoms.

IN FLANDERS FIELDS

In Flanders' fields the poppies blow

Between the crosses, row on row,

That mark our place: and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie

In Flanders' fields.

Take up our quarrel with the foe;

To you from failing hands we throw

The torch; be yours to hold it high,

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders' Fields.

After the First World War, the poppy was adopted as a symbol of Remembrance.

In the spring of 1915, shortly after losing a friend in Ypres, a Canadian doctor, Lieutenant Colonel John McCrae was inspired by the sight of poppies growing in battle-scarred fields to write the now famous poem called 'In Flanders Fields'.

We Will Remember Them

Jan

Messages in a bottle found after 100 years

Here in the UK it is Remembrance Sunday tomorrow, so I thought it a good moment to post this rather amazing story ...

Messages in a bottle found after 100 years

photo credit - Deb Brown

"Letters written by two Australian soldiers more than one hundred years ago have been found on a beach on the country's south-west coast.

They were rolled up inside a bottle which had been thrown into the sea as the pair sailed to France to help during the First World War.

The cheerful notes were written in pencil and were dated August 1916.

The letters have now been passed onto to the relatives of the two soldiers, who were "stunned" by their discovery.

photo credit - Deb Brown

The messages were written by two soldiers - Private Malcolm Neville and Private William Harley.

According to Private Harley's letter, the bottle was thrown overboard "somewhere in the Bight", which refers to the Great Australian Bight - a large open bay off the country's southern coast.

The bottle was found earlier this month by a local family on a remote beach, near the town of Esperance in Western Australia.

They were clearing litter from the beach when they spotted a thick glass bottle in the sand.

Though the paper was wet, both letters were still readable, so the family began looking for the soldiers' families in order to pass them on.

When both soldiers' families were located, the notes came as a real surprise.

Private Neville's great-nephew told ABC News the experience had been "unbelievable."

While Private Harley's granddaughter said that she and her family were "absolutely stunned" by the message.

Experts think the bottle may only have been in the water for a few weeks before it landed on the beach, where it may have remained buried for 100 years."
Story and images from here

What an amazing find ...

All the best Jan

Squash Parmigiana ... to be enjoyed in the Fall/Autumn

 

If you are you a fan of Eggplant/Aubergine Parmigiana you may want to try this fall/autumn version. In this recipe layers of squash are topped with a garlicky tomato sauce, decadent parmesan cream and – of course – more parmesan before baking to golden, bubbling perfection.

Ingredients

Serves Six

50g butter
900g squash (crown prince, kabocha or butternut)
3 fat garlic cloves, thinly sliced
2 x 400g tins plum tomatoes
200g carton passata
1 tbsp chopped fresh oregano
4 tbsp red wine vinegar
2 tsp caster sugar
300ml double (heavy) cream
75g parmesan, finely grated

Method
1. Preheat the oven to 200°C/180°C fan/gas 6. Melt 25g of the butter. Cut the squash into small, chunky, 1cm thick slices and put into a shallow baking dish that measures about 23cm x 32cm. Pour over the melted butter, sprinkle with ¼ tsp salt, then toss together well. Arrange the slices in an even layer over the base of the dish. Cover the dish tightly with foil and bake for 30-35 minutes or until the squash is just tender when pierced with the tip of a sharp knife.

2. Meanwhile, melt the remaining butter in a large frying pan, add the garlic and as soon as it starts to sizzle, add the tinned tomatoes, passata and oregano. Simmer rapidly for 25 minutes, stirring regularly and breaking up the tomatoes with a wooden spoon, until the sauce is thick but still slightly moist. Put the vinegar and sugar into a small pan and boil rapidly until reduced to 2 teaspoons’ worth. Stir into the tomato sauce and season well with salt and black pepper.

3. Remove the squash from the oven, uncover and pour away any excess liquid. Spoon over the tomato sauce. Put the cream into a small pan and simmer rapidly (watch it like a hawk so it doesn’t boil over) for 4-4½ minutes, stirring now and then, until it has reduced a little and coats the back of a wooden spoon. Take off the heat, stir in 50g of the grated parmesan, then season to taste.

4. Pour the parmesan cream in an even layer over the top of the tomato sauce and sprinkle with the rest of the parmesan cheese. Bake for 20-25 minutes until richly golden and bubbling. Remove from the oven and leave to rest for 5-10 minutes before serving.

Nutrition per serving
Fat 37.8g (23.5g saturated) Protein 8.9g Carbohydrate 20.2g (12.7 sugars)
From recipe seen here

~ enjoy your day ~

You will see a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Chicken Casserole : a comforting one-pot dish : The Mary Berry Way

This Mary Berry Chicken Casserole is a comforting one-pot dish that combines tender chicken pieces with vegetables, herbs, and a rich, savoury sauce.

Ingredients

Serves Six

8 chicken thighs (skin-on, bone-in for extra flavour)
2 tbsp olive oil
2 onions, finely chopped
2 carrots, sliced
2 celery sticks, sliced
2 garlic cloves, minced
1 tbsp plain flour
250ml white wine (optional)
500ml chicken stock
2 bay leaves
1 tsp dried thyme or 2 sprigs fresh thyme
150ml double (heavy) cream or crème fraîche (optional, for richness)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Method

1: Brown the chicken

Heat oil in a large casserole dish. Add chicken thighs, skin-side down, and cook until golden brown. Remove and set aside.
2: Cook vegetables
In the same dish, sauté onions, carrots, celery, and garlic until softened.
3: Thicken the base
Stir in flour and cook for 1 minute, then gradually add white wine (if using) and chicken stock. Stir until smooth.
4: Add flavourings
Add bay leaves, thyme, and season well with salt and pepper. Return chicken to the dish.
5: Simmer gently
Cover with a lid and cook over low heat for 45 minutes to 1 hour, or until chicken is tender and cooked through.
6: Enrich the sauce (optional)
Stir in cream or crème fraîche at the end for a rich, velvety sauce.
7: Garnish and serve
Scatter with parsley and serve hot with mashed potatoes, rice, or crusty bread.

For a lower carb choice mashed swede/rutabaga, cauliflower rice, low carb bread

Nutrition Per Serving

Protein: 35g  Carbohydrates: 18g  Fat: 25g

Above and more can be seen here

Alternative Mary Berry Recipe Choices

Paneer and Roasted Vegetable Curry - see it here

Baked Salmon with Parmesan and Parsley Crust - see it here

~ enjoy your November days ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Bonfire Night UK... enjoy a bowl of Lentil and Vegetable Minestrone Stew / Casserole

November 5th is host to Guy Fawkes’ Night, or Bonfire Night, in the UK. This day celebrates the capture and execution of Guy Fawkes, an attempted terrorist who tried blowing up the Houses of Parliament centuries ago. This event is celebrated by fireworks and food, and you may like to give this recipe a try.

Lentil and Vegetable Minestrone Stew / Casserole

a warming dish, its nutritional details per serving

Fat 5g Carbs 19g Fibre 6g Protein 6g

Ingredients

Serves Four

1 tbsp. olive oil
1 onion, chopped
1 carrot, diced small
1 celery stick, diced small
3 large garlic cloves, finely chopped
3 tbsp. sundried tomato paste
2 sprigs of rosemary
1 bay leaf
700ml hot reduced-salt chicken stock
1 x 400g tin pomodorini cherry tomatoes
1 x 400g tin green lentils, drained and well-rinsed
100g cabbage or kale, any tough stalks removed, shredded

To serve (optional)
a few Parmesan (or vegetarian alternative) shavings
a few basil leaves
a drizzle of extra-virgin olive oil

Method
1. Heat the oil in a large casserole or heavy-based pan. Add the onion, carrot and celery; cover and cook gently for 10 minutes. Add the garlic, cover and cook for 2-3 minutes.

2. Add the tomato paste and cook, stirring, for 2 minutes. Add the rosemary, bay leaf, stock and tomatoes. Bring to the boil, then simmer, uncovered, for 20 minutes. Remove the rosemary and bay leaf.

3. Add the lentils and cabbage or kale; simmer for 5 minutes until the veg is tender. Season. Serve in bowls with Parmesan shavings, basil leaves and a drizzle of oil, if you like.

Tip - Get Ahead
Make up to 2 days ahead, cool and chill. Gently reheat until piping hot, adding a little more water if necessary. Freeze (without the cabbage/kale) for up to 1 month.

From original idea here and of course you can enjoy this tasty dish any day of the week!

~ if you may be celebrating bonfire night have fun but stay safe ~

Dear reader, you will see a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Dr Judith Steel MBE, FRCPE and expert on the clinical management of diabetes

Dr Katharine Morrison recently posted this article on The Diabetes Diet Blog 

"Adapted from BMJ 14 June 2025

image credit - more details here

Judith Steel was responsible for establishing the first pre-pregnancy unit for type one diabetic women in the UK.

Judith Steel was born in 1940 and died of a chest infection due the effects of a spinal tumour on 8th January 2025.

In 1976 she and obstetrician Frank Johnstone set up a diabetic clinic for type one women in the Simpson Memorial Pavilion Edinburgh. They recognised that high blood sugars greatly influence congenital abnormalities which occur in early pregnancy, and that early intervention, before pregnancy occurs is necessary.

Women between the ages of 14 and 40 were advised on dietary changes to improve their chances of having a normal baby. Of the 143 births at the unit by 1990, only 2 babies had congenital abnormalities. In comparison, of 96 women who defaulted from the clinic, 10 babies with malformations were born.

Worldwide, such clinics were set up, improving the outlook for countless families. Now, these special clinics are mainstream.

Judith wrote many academic papers and also Personal Experiences of Pregnancy Care in Women with Insulin Dependent Diabetes in 1994.

Judith unfortunately developed a spinal cord tumour in the 1980s. This gave her mobility problems in her legs. She had two operations but was not able to be cured, and had to use a wheelchair.

Judith was born in West Yorkshire, UK. She entered Edinburgh University and qualified in 1965. At the time, men greatly outnumbered the women who were admitted to the medical degree course. She particularly enjoyed the lectures of Leslie Duncan who was a diabetologist and veterinary surgeon. He would bring patients to lectures including dogs. After qualifying she joined his diabetology team.

She met her future husband Michael Steel at anatomy lectures. He was initially on crutches after a motorcycle accident. They married in 1962. After graduation they worked together in Nigeria. They then worked together at Edinburgh’s Western General Hospital and then in Kenya in a diabetology unit.

In 1983 Judith was appointed to an associate specialist position and started working with adolescents with eating disorders associated with diabetes. She was awarded an MBE in 1992.

Michael moved to St. Andrews University and Judith moved to the Victoria Hospital Kirkaldy. She studied the development of blindness in diabetes and found that this could be prevented if eye screening was done every 1-2 years.

Both Judith and Michael travelled around the world to share knowledge with other diabetologists. She spent her retirement in Edinburgh and is survived by her husband, three children, and six grandchildren.

A comment from Dr Katharine Morrison: I had never heard of Dr Steel till I read this obituary in the BMJ. She certainly was a trailblazer and improved the outlook for diabetics worldwide. She contributed to improvements in pre-pregnancy and pregnancy care for type one women, eating disorders, and reducing blindness. Much of her work was copied and is now a part of regular care. She did much of her work from a wheelchair and managed to bring up three children. Thank you Judith."

---------

I too had never heard of this very remarkable woman. An Edinburgh graduate, expert on the clinical management of diabetes who, while bringing up her family, made important international contributions to the prevention of complications associated with pregnancy in diabetics. On behalf of all women she has helped (and continues to help) I too add my thanks.

All the best Jan

Leaves ... consider ditching the rake this Autumn!

"Why you should ditch the rake and leave the leaves alone this autumn

As the leaves fall this autumn, you can do your bit for wildlife without forgoing your love of a pristine, tidy garden.

“A nature-rich garden doesn’t have to be a terrible mess,” says Oliver Fry of Surrey Wildlife Trust, UK. “It can be a beautiful thing in which you use nature to help realise your gardening dreams.” Instead of viewing fallen leaves as an eyesore to be laboriously raked up and disposed of, utilise them to keep your lawn neat and vigorous, your beds and borders healthy, and to ensure the survival of the mammals, amphibians, insects and birds without which your garden cannot survive.

If you provide leafy food, shelter and safety to keep the wildlife food chain alive during the cold months, come the warmer weather, your trees will ring with birdsong, your pond will erupt with amphibian frolics, and your flowers and produce will flourish, courtesy of an abundance of pollinators and an army of pest predators.

Clear with Care

Clear leaves from paths and drives where they pose a slipping hazard and look unsightly, and move them into hidden, less obvious spots, such as behind sheds, under hedges or at the back of borders.

When you are clearing heaps of leaves, check first that something is not already hiding inside. For example, there might be hibernating hedgehogs, sheltering mice, or brumating [dormant] frogs, toads, slow worms and newts. Many of these creatures are already under pressure from habitat loss and are rapidly dwindling in numbers, so the more we can help them the better. “In return hedgehogs, frogs and toads, which bring real fun to a garden, will eat lots of your pests, including slugs and snails,” says Fry.

Create Piles

Create leaf piles for creatures to hide and hibernate in and for birds to root in for food. Choose sheltered spots, partially dig the leaves down into the soil so that the top of the pile is at ground level, and perhaps cover the pile with sacking. This will lessen the chance of the leaves being disturbed and blown away by autumn gales and winter winds.

In addition to mammals and amphibians, the leafy homes will harbour insects in diapause [where they have shut down for the winter], such as fireflies, butterflies and moth larvae. There will be detritivores, such as woodlice and beetles, which play a vital role in breaking down the leaves by feeding on the decaying matter and in turn provide meals for birds, toads, frogs and spiders.

To cater for a wide range of creatures, locate the piles in different areas so that some keep dry and warm in sunnier spots, and others are in a damper, darker corner. Hedgehogs, mice and shrews prefer dry, warm nests, whereas amphibians and detritivores like damp, shady spaces.

Support visiting birds

Garden birds need to be able to root through leaves to find seeds, worms, grubs and insects to keep them alive. “Blackbirds, wrens, thrushes, dunnocks and robins all really need leaves to root around in for food and a sense of security, and they’re all friends of the gardener,” says Fry. “Blackbirds like to throw things around a bit, but it’s a small price to pay.”

The more eggs, larvae and caterpillars you can keep alive over the winter, the more food will be available for birds to feed their young come the spring.

Mow fallen leaves

Instead of continually raking up dead leaves from your grass, get out your lawnmower. Shredding leaves by mowing them speeds up their decomposition for making leaf mould, mulch or compost, especially thicker leaves such as sycamore, walnut, horse chestnut and sweet chestnut. Lawn clippings will add to their nutrient value.

Leave some shredded leaves on your grass though, says Fry: “The worms will then grab them down into the soil, which enriches it, so it’s great for your lawn. It’s nature regenerating your garden for free.” The leaf shreds will quickly get sucked down into the soil by earthworms, microbes and the rain.

Use leaves as mulch

Use leaves on beds and borders as a mulch to lock moisture into the soil and keep plant roots warm over the winter. As it decomposes over time it will enrich your soil.

“Locking in moisture is so important with the weather getting hotter and drier in the summer,” says Fry. “You need to use every trick in the book to keep your garden hydrated. Leaf mulch is a way of doing it with zero cost to yourself and the environment.” The mulch also provides a home for insects and food for birds.

Make leaf mould

If you find yourself with more leaves than you can handle, put some into black plastic bags (moistening them first if they’re dry), punch a few holes in the bags, then store them out of sight for up to two years. The leaves will decompose into leaf mould which can be used as a soil conditioner and mulch, and for propagating. Shredded matter breaks down the fastest.

With whole leaves, oak, beech and hornbeam are quicker than most, but all leaves will decompose. The RHS says that well-rotted leaf mould (more than two years old) can be used as seed-sowing compost, or mixed equally with sharp sand, garden compost and good-quality soil for use as potting compost. Leaf mould that is less than two years old can be used as mulch, soil improver, autumn top-dressing for lawns, or a winter covering for bare soil.

Make use of fallen branches

Add any fallen branches and spare logs to your leaf piles. They will help weigh down the leaves in strong winds and will encourage insects to come and overwinter, including one of the gardener’s favourite helpers, the ladybird. They also attract overwintering adult butterflies such as the comma and the mourning cloak, or Camberwell beauty, as well as butterfly and moth eggs, caterpillars and pupae.

And finally…

“This isn’t a war between people who like nature and those who prefer tidiness,” says Fry. “For those few weeks when there’s a carpet of leaves, we could all think ‘Well, they’re part of nature’s cycle, let’s work with it and make good use of them’”."

Words and hedgehog image from article seen here

Well ... that was quite a long read and I hope you enjoyed it.

------------------------

if you have spent time in the garden, or been out for a walk,

perhaps a nice bowl of soup would be welcome

Carrot, Orange and Ginger Soup : Tasty and Nutritious

more details here

 ~

All the best Jan

Red Roasted Carrots ... delicious and so right in cooler weather!

Red Roasted Carrots

Now these are simply delicious. Although carrots do have more carbs. than vegetables like aubergine/eggplant, courgette/zucchini, broccoli ... so if you are diabetic and may have a concern with blood sugar numbers, then test is best i.e., do use your meter.

Read more about carrots and their nutrients here

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt.

Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1TBS olive oil and 1tsp sesame oil.

Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

Original recipe idea from Erin

You can also read more about different spoon sizes here

Delicious vegetables ... so right in cooler weather.

All the best Jan

It's the 1st of November 2025

~ It's November 2025 ~

May the month ahead be a good one for you

In previous years regular readers will know I usually start each month with facts about the coming month ahead. This year however, has been a break with tradition, which I hope you have been enjoying. The first of each month's post has featured a lower carb recipe which uses, or includes foods, starting with the first letter of the month!

So here we go as it's now November and the eleventh month of the year!

N is for ? can you guess ?

Yes, I am talking about nutmeg !

Nutmeg is often called the forgotten spice (which is a shame) because as chef Nigel Slater says 'it works in the background doing magical things especially in savoury dishes." You only need a little ground nutmeg as this spice is very flavour-some and its benefits can be found in just a sprinkle. Nutmeg is often used in festive baking and egg-nog drinks, but nutmeg can be used to spice up a number of food and beverages with a sprinkling on your fruits and vegetables.

I wonder do you use nutmeg in your house?

Healthwise, nutmeg has been used for centuries to alleviate pain, gastrointestinal disorders, heal skin wounds and infections, and it has a great calming effect. It’s also been reported as an aphrodisiac. However, caution must be taken when consuming nutmeg, as too much can lead to unpleasant hallucinogenic effects!

~ sharing a lower carb recipe that uses nutmeg ~

Mini Spinach and Cottage Cheese Frittatas

with a grating of nutmeg

Ingredients

makes six delicious small low carb omelette bites

with dill, nutmeg and spring onion they are flavour-packed

butter, for greasing

85g baby spinach

3 large eggs

6 tbsp. low-fat cottage cheese

3 spring onions (scallions), sliced

few sprigs of dill, roughly chopped

fresh nutmeg, for grating

Recipe instructions

can be found here

And the dead leaves lie huddled and still,

No longer blown hither and thither;

The last lone aster is gone;

The flowers of the witch-hazel wither …

–Robert Frost (1874-1963)

~ enjoy your November days ~

Missed last months (October) post you can see it here and the one for September is here

You will see a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Happy Halloween 2025 and Happy Last Day Of October

If you may be looking for some lower carb Halloween recipe ideas, see here

For those who do not celebrate Halloween

here are some beautiful flowers

~ wishing all readers a happy last day of October ~

All the best Jan

October Birth Flowers - Cosmos a symbol of order and balance, peace and innocence

Well, after experiencing some technical/internet issues here I am  ... but I've had a good week, yes it was last Thursday since I last posted! I've enjoyed some quiet reading and lovely walks, when the weather allowed!

October has passed by so quickly and with only two days to go until November I realised I hadn't posted about the second of October's birth flowers, so without further ado here we go ... 

Marigolds and Cosmos are the birth flowers for October. Both of these popular flowers are easy to grow and provide colour in the garden until the first frost of the Autumn/Fall. Their rich history and long-held symbolism make marigolds and cosmos plants meaningful in so many ways. This post is about Cosmos, a symbol of order and balance, peace and innocence. 

You can read about Marigolds on my previous post here

The Cosmos

Cosmos bloom in a number of colours, from orange, red, and yellow to pink, purple, and white.

Native to Mexico, the annual flowers are daisy-like and sit atop long, thin stems that can grow up to 6 feet tall. The colourful petals radiate from a yellow centre.

A member of the daisy family (Asteraceae), cosmos make a great addition to flower gardens.

Cosmos Meanings and Symbolism

• The genus name comes from the Greek word kosmos, meaning order and harmony of the universe.
• The flowers have long symbolized order, harmony, and balance. Others believe it is a sign of peace, love, joy, and innocence.
• A red cosmos represents love and passion; pink means a mother’s love; yellow symbolizes friendship; white is a sign of faithfulness and devotion.
• It was once thought that cosmos could attract fairies to gardens.
• There was an element of luck associated with growing cosmos, as they were thought to repel unwanted insects from destroying other plants.
• The plants have many medicinal properties, including anti-inflammatory and antibacterial. Over the years, they have been used to fight infections, treat skin issues, improve circulation, and more.

The Cosmos in History
The cosmos was originally brought to Spain from Mexico in the 16th century, then plants were introduced to England in the 18th century. By the mid-19th century, they were common in gardens in the United States, too.

Spanish priests in Mexico grew cosmos in their mission gardens. They gave it this name because of the orderly arrangement of the petals.

It is a popular gift, including for 2nd wedding anniversaries, where its inclusion in bouquets is common.

Cosmos in the Garden
An annual, cosmos is easy to grow and will often re-seed itself. The plant can grow in hot, dry conditions and provides blooms from early summer to the first frost.

Words taken from here

I hope you found the above an interesting read. You may also like to read this post about 'Some Foods In Season During October' which also has some recipe suggestions - please see here 

I do like the Pumpkin, Kale and Goats' Cheese Frittata recipe, it is low carb and gluten free - more details here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan