Book Reviews, Recipes

Book Review: Delicious Dishes for Diabetics.

The spread of diabetes mellitus continues unabated throughout the world. This is a debilitating disease but can be controlled, if diagnosed early, and with a strict diet.

Individuals suffering from diabetes mellitus have high blood sugar levels due to poor insulin production of the body, or cells that respond inefficiently to insulin produced by the body.

There are two types of diabetes type 1 and type 2. In Type 1 diabetes, the body does not produce insulin, in type 2 either the cells fail to use insulin efficiently or not at all.

Gestational diabetes may occur with pregnancy and precede type 2 diabetes.

The author was diagnosed with type 2 diabetes and has ebe able to control the disease by changing his diet, having daily walks and practicing yoga.

He lives in sotuehrn france and shops frequently for truly fresh ingredients in farmers’ markets that abound in that corner of the country.

He adopted the Mediterranean diet by switching to olive oil, using herbs, eating more vegetables than meat, and replacing baked desserts with seasonal and fresh fruit.

This book is conveniently divided into the following chapters – soups, light lunches and starters, salads, sauces, vegetables, vegetarian dishes, fish, chicken, meat, pasta, grains and pulses.

The text concludes with useful tips on cooking.

All recipes are easy, and quick to produce, requiring few pots and pans.

Here is one that you might want to try:

Pasta Puttanesca

Serves 4

3 cloves of garlic, minced
5 Tbsp olive oil
Chopped chilli peppers minced to taste
450-grams/I lb. canned peeled plum tomatoes- drained of half their juice
50 grams/2 oz capers drained well
100grams/3 ½ oz anchovy fillets – minced
100 grams/3 ½ oz Greek olives, pitted
8 springs of flat leaf parsley chopped
400-grams/14 oz spaghetti, or spaghettini, or linguine, preferably whole wheat

Fry garlic in 2 Tbsp. olive oil to golden, add chillies, tomatoes and rest of the oil, and capers. Simmer for approximately 30 minutes or less to desired consistency.
Add anchovies, stir and cook for five minutes until dissolved.
Add olives and parsley and cook five more minutes.
Meanwhile cook pasta according to package instructions.
Drain, return pasta to pot add sauce, toss, portion and serve.

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