Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate

Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate

Carol Gelles

Language: English

Pages: 416

ISBN: 1600940633

Format: PDF / Kindle (mobi) / ePub


An award-winning cookbook author, professionally trained nutritionist, and type 2 diabetic, Carol Gelles combines gourmet flair with cutting-edge dietary knowledge in this essential, all-in-one diabetes cookbook. All 250 of the recipes in Diabetes Cooking for Everyone accommodate the dietary restrictions that accompany common diabetes complications by providing recipe variations for reducing fat and saturated fat, cholesterol, sodium, protein, or carbohydrates. Plus, each recipe has a GI rating for optimal nutrition and a list of diabetic exchanges to facilitate meal planning. These truly delicious yet easy-to-make dishes address the health needs of everyone with diabetes and nourish the entire family, too.

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juice. Use only mild chilies (not jalapeño peppers). 1 cup chopped tomato ¼ cup chopped onion ¼ cup chopped canned green chilies (roasted peeled peppers), or more to taste 2 tablespoons tomato sauce 1 teaspoon lemon juice 6 sprigs cilantro (fresh coriander) Salt to taste Place the tomato, onion, chilies, tomato sauce, lemon juice, and cilantro in a food processor. Cover and process until finely chopped. Season with salt, if using. SERVES: 6 Diabetic Exchanges: ½ vegetable REDUCED SODIUM: Use

powder ½ clove garlic, minced Pinch cinnamon Pinch ground red pepper Salt to taste 2 tablespoons yogurt 1 In a 1½-quart saucepan, cook the shrimp in boiling water for 1 to 2 minutes or until no longer translucent. Drain and run under cold water to chill; drain. 2 In a medium bowl, combine the mayonnaise, chutney, scallion, curry powder, garlic, cin- namon, red pepper, and salt. Gently fold in the yogurt until completely combined. Fold in the shrimp. SERVES: 6 Diabetic Exchanges: 1 very lean

fillet 1 tablespoon soy sauce 1 tablespoon orange juice 1 teaspoon mirin or sherry ½ teaspoon grated orange rind ½ teaspoon sugar 1 clove garlic, minced 1 Cut the salmon into ¾-inch cubes. 2 In a medium bowl, combine the soy sauce, orange juice, mirin, orange rind, sugar, and gar- lic. Add the salmon and toss. Let stand 10 minutes. 3 Preheat broiler. 4 String the salmon onto 8 small skewers. Broil 1 to 2 minutes per side or until desired doneness. SERVES: 4 Diabetic Exchanges: 1¾ lean

fresh lemon juice 1 teaspoon grapefruit rind ½ teaspoon ground cardamom ¼ teaspoon ground black pepper 1 pound skinless and boneless chicken breast, cut into ½-inch strips (1 large breast) 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons water Salt to taste 1 In a medium bowl, combine the grapefruit and lemon juices, grapefuit rind, cardamom, and pepper. Add the chicken and let stand 20 minutes or longer in the refrigerator. 2 In a large, nonstick skillet, heat the oil over high

1 fat REDUCED SODIUM: Substitute low-sodium soy sauce. Diabetic Exchanges: 4 lean meat; 1 fat MENU SUGGESTIONS: Arugula and Fennel Salad with Avocado (page 278); Ethiopian Kale (page 231); Whole Wheat Berries with Scallions; Grapefruit Wedges 127 Entrées low HIGH: protein, cholesterol, magnesium, phosphorus, potassium, sodium GI LOW: fiber A s i a n S a l m o n B u rg e r s For lunch, serve these on rolls with Dijon mustard, with sliced raw onion and coleslaw on the side. For

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