THE ELECTRIC KITCHEN
STAR-BULLETIN / 2006
An annual fundraiser to combat diabetes often is a family affair. In 2006, Deanie Lehano, left, her husband, Gene (carrying 7-year-old daughter Kamalama), and Shannon Gascon (carrying 5-year-old niece Kai Smith) all walked together.
Annual walk in the park raises money to fight diabetes
Did you know that 20.8 million people, or 7 percent of Americans, have diabetes and nearly one-third are unaware they have the disease?
Walk for Diabetes
» When: 8 a.m. March 15; kickoff at 7:15 a.m.
» Place: Kapiolani Park
» Cost: Free
» Call: 947-5979 or visit www.diabetes.org
Did you know that Hawaii has one of the highest rates of diabetes per capita?
Did you know complications associated with diabetes include heart disease, stroke, kidney disease, blindness, loss of limbs and nerve damage?
The American Diabetes Association's annual fundraising walk, Step Out to Fight Diabetes, is about raising funds to help find a cure and raising a greater awareness of this devastating disease.
Step Out, formerly known as America's Walk for Diabetes, starts March 15 with a 2.3-mile walk at Kapiolani Park, followed by refreshments, entertainment, a keiki activity tent and an educational health tent.
Anyone can participate, so gather friends and family to walk and raise funds.
For those who must watch their sugar intake, here are some recipes from the maker of Splenda sweetener.
Baked Salmon with Orange-Ginger Sauce
2-1/2 inch piece ginger or 1 teaspoon bottled minced ginger
1 cup fresh orange juice
1/4 cup granulated Splenda
2 tablespoons fat-free half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 tablespoons orange juice
2 cups frozen stir-fry vegetable blend
2 (4-ounce) salmon fillets
Preheat oven to 450 degrees. Peel ginger and slice into 10 pieces.
Pour the 1 cup orange juice into small saucepan; add Splenda and ginger. Bring to rolling boil over medium-high heat, boil 10 to 12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat. Remove ginger slices and discard.
Mix together half-and-half, cornstarch and salt; set aside.
Whisk softened butter, 1 tablespoon at a time, into the 2 tablespoons orange juice; stir until melted. Add half-and-half mixture; stir well. Place saucepan back on medium-high heat until boiling. Remove from heat and mix in blender 15 to 20 seconds, until smooth and lighter in color.
Place vegetables in 8-by-8-inch baking pan. Place salmon fillets on top of vegetables and bake 10 to 15 minutes, until cooked through but still tender. Place vegetables and salmon on serving plates and pour sauce over salmon. Serves 2.
Approximate nutritional analysis, per serving: 440 calories, 20 g total fat, 8 g saturated fat, 38 g carbohydrate, 95 mg cholesterol, 440 mg sodium, 30 g protein, 7 g fiber, 14 g sugar. Exchanges per Serving: 4 lean meats, 3 fats, 1 vegetable, 1 fruit.
1-1/3 cups flour
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1-1/4 cups mashed bananas
1 tablespoon canola oil
1/3 cup reduced-fat buttermilk
2 teaspoons vanilla
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
Blend dry ingredients in large mixing bowl.
Combine bananas, oil, buttermilk and vanilla; mix well. Pour into dry ingredients and stir until just mixed. Add nuts; stir until just mixed. Pour batter into prepared pan. Bake 45 to 55 minutes, until rich brown and center is set. Serves 8.
Approximate nutritional analysis, per serving: 160 calories, 5 g total fat, 1 g saturated fat, 25 g carbohydrate, no cholesterol, 170 mg sodium, 2 g fiber, 3 g protein, 7 g sugar. Exchanges per serving: 1 fat, 1 starch, 1/2 fruit.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com