Chef Michael Moore was busy running his restaurant, cooking on television, climbing theranks of top chefs in the world and travelling the globe. Michael was already living withdiabetes. For a top chef surrounded by great food, he faced the ultimate challenge of healthyeating and living. One day out of the blue, he suffered a major stroke while out to dinner withhis family, an event that changes his outlook on life and food forever.Being a diabetic doesn't mean you are stuck in a gastronomic wilderness. You can ...
Chef Michael Moore was busy running his restaurant, cooking on television, climbing theranks of top chefs in the world and travelling the globe. Michael was already living withdiabetes. For a top chef surrounded by great food, he faced the ultimate challenge of healthyeating and living. One day out of the blue, he suffered a major stroke while out to dinner withhis family, an event that changes his outlook on life and food forever.Being a diabetic doesn't mean you are stuck in a gastronomic wilderness. You can have greatfood that's unexpected and exciting. It's all about keeping your blood sugar under control andbalancing the ingredients to help you maintain good health,' says Michael.Packing with inspiration Blood Sugar includes nutritional tips, food balance and ideas for ahealthy life, and stunning recipes for home-cooking, entertaining an family life.Blood Sugar breaks the mould in diabetic cooking! It's for anyone who is inspired by greatfood.From a funky mezze plate, a hot Caesar salad, paella fried rice, seafood pie to fantasticdesserts you never knew you were allowed to eat.
Despite embracing healthy behaviors in a profession that often embraces vices, Australian chef Moore was shocked to discover he was diabetic at age 35. After suffering a diabetes-related stroke, he vowed to revise his diet and stay as healthy as possible. For years he has shared that information throughout his native Australia on television and in books; here, in his follow-up to 2011’s Blood Sugar, he offers his take on healthy diabetic-friendly dishes in a terrific and approachable collection. Dishes like fluffy lemon ricotta hotcakes; egg, bacon, and mushroom breakfast pita pockets; seared spice-crusted tuna sliders; rich chocolate cake; and cinnamon apple upside-down pudding are surefire hits, but it’s his eye for ingenuity that will ensure repeat reads. Steaming mussels, fennel, white wine, and garlic in an aluminum foil satchel is a terrific and mess-free way to serve up the popular bivalves; kids will appreciate his healthy nod to the ubiquitous fried chicken nuggets that employ raw buckwheat for the crunchy exterior, and his Pack N Go Snack Bags show empathy for those with dietary restrictions. Nutrition information isn’t included for the recipes, but exchanges are, making this one book diabetics will want to seriously consider adding to their bookshelf. (Mar.)
From the Publisher
Moore, Michael. Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health. New Holland Australia, dist. by Midpoint Trade. Nov. 2011. 240p. photogs. index. ISBN 9781742571546. $35. COOKING Moore, diagnosed with diabetes at age 35, has worked in some of London's best restaurants and was consulting director of food at the Sydney Opera House. This cookbook for controlling blood sugar contains 65 elegant but easy recipes and an abundance of gorgeous full-color photographs. Illustrating that cooking to balance blood sugar doesn't have to be bland, Moore includes mouthwatering recipes for light meals, soups, main dishes, desserts, and snacks. He also shares tips for balancing food types. Measurements are given in both ounces and grams to make the recipes accessible to any cook, anywhere. VERDICT This cookbook will be enjoyed alike by those living with diabetes and by foodies. — Lisa Felix, Mishawaka-Penn-Harris P.L., IN— LIBRARY JOURNAL
Chef Moore (Blood Sugar) shares recipes and lifestyle advice for families supporting a diabetes diagnosis. Family-friendly dishes like sweet potato fries, crunchy chicken nuggets, and Not-so-Naughty Chocolate Cake use whole grains, fresh produce, and unrefined sweeteners instead of ingredients with a high glycemic index. Unique beverages also get a protein boost from whey powder, silken tofu, and egg whites. Recipes include a carbohydrate exchange number for insulin-dependent diabetics and list metric measurements only. This is an Australian title, so expect a few unfamiliar terms. VERDICT With its tempting and beautifully photographed foods, this title is a great choice for diabetics and anyone wanting to eat more protein, vegetables, and whole grains.
From early and simple beginnings in the UK Michael started out in some of London's best restaurants, including the Caf? Royal and 45 Park Lane. His first job in Australia was in Kables, and from there he moved to head chef at Pruniers in Woollahara, Bonne Femme, Wildfire, Group Director of Food for Sofitel Hotels and Resorts Australasia and consulting Director of Food at the Sydney Opera House. Michael Moore has appeared on television for the last eight years throughout Australia.