Healthy Mango Sticky Dessert for Blood Sugar Control

This mango sticky desert is actually something I eat for breakfast because i’ve made it high in protein and fiber which helps to stabilize blood sugar spikes! This is important if you are trying to control your blood sugar and I developed this recipe after a close family member became prediabetic- this is their favorite desert. Diabetes disproportionately affects native, black, and brown communities and is something that runs in my family. I took a course on native american plant based cooking and nutrition because the premise of the course was helping prevent and reverse diabetes which is a cause close to my heart. This recipe is entirely plant based and is comprised of multi grains indigenous to the americas. Eating traditional foods is so healing and I aim to share how healthy and delicious these foods are.

The recipe for this is below:

1 cup water

1 tbsp roasted blue cornmeal

1 tbsp quinoa 

1 tbsp amaranth

1/4 tsp juniper ash

1 tsp ground flaxseed

1 tsp chia seed

2 tbsp vegan vanilla protein powder (i use @earthchimp )

1 tsp psyllium husk

1 tbsp sweetener ( i use monkfruit to keep it blood sugar friendly)

1/2 tsp salt (or to taste)

1/4 of a mango 

coconut sauce:

2 tbsp canned light coconut milk 

1 tsp sweetener (monkfruit)

pinch of salt 

whisk to combine 

Instructions:

Heat 3/4 cup of water reserving 1/4 cup. Mix in juniper ash. Add 1/4 cup of water to your blue cornmeal and mix to ensure no lumps, add to juniper ash mixture. Add your quinoa, amaranth, chia, and flax, cook for 20 minutes stirring occasionally. Add in protein powder and psyllium husk at the end stirring continuously (add more water if needed) mixture should become sticky within 1 minute. Plate and top with coconut milk sauce and mango.