Friday, March 25, 2011

Goodbye, Milagrosa. Hello, Silvana!

Those blood sugar spikes that must be tamed!  This will be a foreign concept for most but for those in the know, it is a fact of life that can either be ignored or befriended.  This year as part of my quest for optimum health, I have become more conscious of foods that have sugars. There are the obvious ones and among my favorites: crème brûlée with that crackling skin of pure molten sugar;  leche flan glistening in its own caramel sauce,  crème brûlée's Filipino cousin via Spain; and my all time favorite, Filipino silvanas, a more decadent version of Parisian macarons.

These are no brainer foods, ideally consumed on occasion and easy enough to modulate for the most part, barring those occasions that call for no food restrictions and a complete surrender to all that is hedonistic and carnal, otherwise known as a typical Friday night dinner with my husband.

But sugars in everyday foods? This is harder to identify.  After meeting with a nutritionist I am armed with new and yes, disappointing knowledge. White rice, fragrant jasmine rice steamed or garlic fried for breakfast, that staple of all Filipino households, is a simple carbohydrate that the body treats as though it were a maple cruller donut. Life is unfair!  So for now I must say goodbye to my favorite type of jasmine rice, the beautifully named Milagrosa. Miraculous rice of my youth.  Or perhaps instead of taking an extremist stance, Milagrosa white jasmine rice will join the pantheon of treats: a perfect, steaming mound the equivalent of the occasional one or three silvanas. Especially the buko pandan and mango flavored ones.

So indulge for all of us! This might tempt you. I know my resolve is slowly corroding so I must stop reading over the descriptions on the website:

Delightfully crunchy, creamy and delicious! A layer of buttercream sandwiched between two cashew-meringue 
wafers, coated with cookie crumbs.

Now available in seven flavors:
Original (Regular Buttercream), Ube, Buko-Pandan, Mango, Mocha, Strawberry, and Chocolate

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