Featured Interview

My guest is Chrystal from L.A.. She is just one of many positive diabetics making a huge difference in the diabetes community. She is a chemist, and diabetic activist. After Chrystal's diagnosis of type 2 diabetes in November 2007, she created SexyDiabetic.com; and donates a good portion of her time connecting and sharing experiences, both inside and outside the online diabetic communities.

Chrystal has shared with us her personal experiences living with diabetes; her role in the diabetic community; some of her current diabetic project she's working on during black history month.

We talked about some of the struggles we we face, getting the African American communities and all other people of color educated on the dangers of diabetes; as well as the fears and discrimination that still exist for diabetics today.

Click here to listen with your default media player

Richard A. Vaugn

For 2012 I thought it would be wonderful to start the year off with a positive interview!

My guest is Richard A Vaughn. He has written an awesome book called "Beating The Odds - 64 years of Diabetes Health". In this book, he takes us on a journey through his diabetic life.

From the moment he was diagnosed with type 1 at the age of 6, all the way up through completing his masters degree, @ a time when people thought diabetics shouldn't go to college (because diabetes was considered a disability then).

Richard also talks about his wonderful family and grand children, in addition to participating in the Joslin Medalist Study, funded by the JDRF & National Institute of health..

Richard is definitely an inspiration to us all. He has showed us insulin dependent people, how to live healthy emotionally & physically by example, with either no, or the least amount of complications possible; coming from a time when life expectancy for a diabetic was no later than 40 years old.


Click here to listen with your default audio player!


You can purchase Richard's book by clicking on the graphic of his book below.

March 2019
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Diabetic PlayList


What's in your headphones? We all know how important exercise is to any diabetic, however, the music you exercise to is also just as important too! Music can make the difference between a 3 minute workout, and a 30 minute workout. Personally, I am an oldies guy, and my musical tastes are pretty eclectic and diverse. The above playlist consist of music I am listening to on my Anddroid when I exercise or power-walk. As my mood changes, so shall the playlist.
Diabetic Connect
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Dear Janis
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Diabetes Stats

Socks4Life is working hard to inform their customers about diabetes.
Click here to read article


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Makes 4 Servings

2 cups of milk
2 cups of fresh strawberries
2 teaspoons of Arrow Root
4 eggs yokes (optional)
3/4 cup of Splenda (or to taste)
Round Estimated Nutrition Information Per Serving:
112 Calories / or 168 with egg
4g Fat / or 7 with egg
2g Sat fat / or 3 > with egg
4.5g Protein / or 10 with egg
17.5 Cholesterol / or 47.5 with egg
13g Carbs


Wash Fresh Strawberries, remove all stems. Cut each strawberry in half, and through in a pot. Pour about a 1-1/2 cup of Soy or Lactaid milk with the strawberries. Keep the other 1/2 cup milk to the side. Put the pot on low flame. As the milk starts to simmer, once the strawberries become soft, puree the strawberries. Once you’ve finished pureeing the strawberries, remove from flame.

Blend the remaining 1/2 cup milk with  3/4 cup of splenda (or to taste), 2 teaspoons of Arrow root, or guar gum, or unflavored gelatin will work well (you will get better results by using a hand-blender).  We use egg yokes to give the ice cream it’s custard texture. If you prefer not to use eggs, you can use about a cup of soy creamer to help give it a smoother texture.

Once at least 4-5 minutes have past, gently pour in the egg mixture in the pot along with the strawberry/milk batter while stirring constantly (do this OFF flame; this will prevent your eggs becoming fried or scrambled). To be on the safe side, use a stainless steel strainer, to make sure there are no leftover strawberry stems, or egg clumps. Once you have poured all the egg mixture in the pot, wait about 10 extra minutes and then put in your icebox for about 2 hours. Once the 2 hours have passed, you are now ready to pour your mixture into your ice cream maker.

Please note, for this recipe, it is best to make fresh, and eat immediately. Do not put any leftovers in freezer if possible. The reason is because although splenda is “like” real sugar, it does not posses the same properties as “real” sugar, that would normally prevent your ice cream from becoming rock solid when frozen. If we were to use real sugar in my recipe, you’d be taking on 100+ calories and almost 50 extra carbs.


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