The Joslin Diabetes Healthy Carbohydrate Cookbook
288
The Joslin Diabetes Healthy Carbohydrate Cookbook
288Paperback(Original)
-
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Overview
During the last decade, major changes in the approach to dietary treatment of diabetes have occurred. Today it is widely recognized that people with diabetes can enjoy a high-carbohydrate meal plan low in animal proteins and saturated fat and get the nutrition they need to stay healthy and energetic. Now The Joslin Diabetes Healthy Carbohydrate Cookbook offers tasty and easy-to-prepare recipes that provide necessary protein in the form of beans, lentils, and tofu and take full advantage of the bounty of vegetables, fruits, herbs, and spices available year-round. Dishes such as Vietnamese Imperial Rolls with Peanut Dipping Sauce, Belgian Endive and Watercress Salad with Blue Cheese Toasts, Pumpkin Ravioli with Mushroom Ragout, and Star Fruit Upside-Down Cake prove that living with diabetes does not mean eating bland, tasteless foods.
The Joslin Diabetes Healthy Carbohydrate Cookbook features:
- 175 delicious and healthful recipes for appetizers; soups and stews; salads; sandwiches and pizzas; pasta, grains, and tofu; and desserts
- A complete guide to stocking your healthy pantry
- Informative sidebars on a variety of topics, including tips for perfect risotto, how to buy and prepare tofu, a primer on lettuce and greens, and cooking with artificial sweeteners
- Nutritional analysis and Joslin Choice information for every recipe
- A three-week menu plan that takes the guesswork out of preparing meals
Whether you are living with diabetes or are simply in search of flavorsome, nourishing food for yourself and your family, the creative and fresh-tasting recipes and helpful information in this book will make The Joslin Diabetes Healthy Carbohydrate Cookbook an invaluable companion in your kitchen.
Product Details
| ISBN-13: | 9780684864518 |
|---|---|
| Publisher: | Atria Books |
| Publication date: | 04/17/2001 |
| Edition description: | Original |
| Pages: | 288 |
| Product dimensions: | 7.50(w) x 9.25(h) x 0.90(d) |
About the Author
Frances Towner Giedt is a coauthor of The Joslin Diabetes Gourmet Cookbook, winner of an IACP and James Beard Award; The Joslin Diabetes Quick and Easy Cookbook; The Joslin Diabetes Healthy Carbohydrate Cookbook; The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Low-Carb Quick & Easy, and Low-Carb Slow & Easy. She is a food consultant and author of several other cookbooks. She lives near Dallas, Texas.
Read an Excerpt
Foreword
Food! Have you noticed how preoccupied we are with food? It is the center of most of our celebrations and the subject of countless advertisements that bombard us each day. Nutritional value, appearance, taste, fat content, carbohydrate content, and calories are just a few of the criteria we all use to evaluate food. For people who have diabetes, this list is longer and more complicated, perhaps even burdensome. Necessary regimentation, routine, scheduling, and the like can transform the joy and spontaneity of eating into "treatment" for diabetes. That's where The Joslin Healthy Carbohydrate Cookbook can help.
The recipes and tips in this book can help those with diabetes prepare foods that will not only enhance the joy of eating but also help in achieving good control of blood glucose levels. The Joslin Healthy Carbohydrate Cookbook also stresses the "heart healthy" nature of meal planning to help anyone with diabetes live a longer and healthier life.
During the last decade, major changes in the approach to dietary "treatment" of diabetes have occurred. The "routine" American Diabetes Association diet prescription as a standard has disappeared. Today meal planning should match individual treatment goals and the lifestyle of an individual patient. Using the simple guideline of "eating healthy," people who have diabetes currently have many more options and opportunities to succeed!
The Joslin Healthy Carbohydrate Cookbook has something for everyone, toddler to octogenarian. Frances Giedt and Bonnie Polin, along with the Joslin Clinic dietitians Judy Giusti and Joan Hill, have compiled a wide variety of recipes. Patients who want to reduce their total calories to lose weight will find many helpful hints in the pages of this book. In addition, patients on intensive diabetes treatment programs who need a better understanding of the exact carbohydrate content of foods in order to control their blood sugar levels within a range will find information at the end of each recipe.
The treatment of diabetes can seem both complicated and regimented to patients who lack experience or motivation in developing strategies to achieve their desired goals. A meal plan and exercise program are integral steps in this process. Use The Joslin Healthy Carbohydrate Cookbook as a source of ideas and support on this road to achieving treatment goals. It provides information, variety, and over 175 interesting and healthy recipes that will add to everyone's health and joy of eating!
Alan C. Moses, M.D., Chief Medical Officer
Joslin Diabetes Center and Joslin Clinic
Copyright © 2001 by Bonnie Polin, Ph.D.
Recipe
Raspberry Yogurt MuffinsPerfect for breakfast or brunch, these melt-in-the-mouth muffins are moist and filled with luscious fruit flavor. They're a snap to make and are also delicious with fresh blueberries or blackberries.
vegetable cooking spray
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fresh orange juice
2 tablespoons canola oil
1/2 teaspoon almond extract
1 8-ounce container nonfat vanilla yogurt
1 cup fresh or frozen raspberries
2 tablespoons sliced almonds
Preheat the oven to 400° F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
In another bowl, whisk together the orange juice, oil, almond extract, yogurt, and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix. Gently fold in the raspberries.
Divide the batter among the muffin cups and sprinkle each with some of the sliced almonds. Bake until golden, about 16 to 18 minutes. Remove from the pan and let cool on a wire rack.
Makes 12 muffins.
Joslin Choices: 2 carbohydrates (bread/starch)
Per 1-Muffin Serving: 156 calories (20% from fat), 3 g total fat (0 saturated fat), 4 g protein, 27 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 192 mg sodium, 113 mg potassium
Soupe au Pistou
Welcome to the South of France! If this soup tastes a lot like Italy, it is because the two Mediterranean countries are close enough in proximity and culture to share the love of basil, fresh vegetables, pasta, and cheese. Pistou is France's version of Italy's beloved pesto sauce.
Soup au Pistou is wonderful the day it is made, but it's just as good -- some say even better -- the next, so feel free to make extra to store in the refrigerator for a couple of days or to freeze for up to 2 months.
olive oil cooking spray
1 large onion, chopped
2 large cloves garlic, minced
1 15-ounce can cannellini beans, rinsed well and drained
2 small russet potatoes, peeled and diced
1 medium carrot, diced
2 small zucchini, sliced
1 14.5-ounce can no-salt-added diced tomatoes
2 tablespoons chopped fresh basil
4 cups canned low-fat, low-sodium chicken or vegetable broth
2 ounces small dried pasta (your choice of shape)
PISTOU
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts
3 tablespoons chopped fresh basil
2 large cloves garlic
1 tablespoon olive oil
1/8 teaspoon freshly ground pepper
Coat a large nonstick pot with cooking spray. Add the onion and sauté over medium heat until softened. Add the garlic, beans, potatoes, carrot, zucchini, tomatoes, and basil. Cook over medium heat for 3 to 4 minutes, stirring occasionally, Pour in the stock, cover and simmer for 20 to 25 minutes.
Meanwhile, make the pistou. Place all the ingredients in a food processor fitted with a metal blade or in a blender, and process until smooth.
Add the pasta to the soup and simmer, uncovered, until it is cooked al dente, about 8 to 10 minutes. Ladle into bowls and top with a teaspoon of pistou.
Makes 4 servings.
Joslin Choices: 1 low-fat protein, 3 carbohydrate (bread/starch), 1 fat
Per Serving: 345 calories (21% calories from fat), 8 g total fat (2 g saturated fat), 15 g protein, 55 g carbohydrates, 9 g dietary fiber, 6 mg cholesterol, 412 mg sodium, 865 mg potassium
Basmati Rice with Black Beans and Mango
This is so good that you'll want to prepare it often, substituting other fresh fruit of the season for the mango-- oranges in the winter, strawberries in the spring, and peaches in the summer.
1 cup basmati rice
1 15-ounce can black beans, rinsed well and drained
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt (optional)
3 tablespoons fresh orange juice
2 teaspoons grated orange zest
1/4 cup chopped fresh cilantro
2 teaspoons minced fresh ginger
1/2 teaspoon ground cumin
vegetable cooking spray
3 scallions, white part and l inch green, chopped
2 cloves garlic, minced
1 small red bell pepper, seeded and cut into thin julienne strips
1 large ripe mango, peeled and cut into thin slices
Prepare the rice according to package directions. When done, stir in the black beans, red papper flakes, salt (if using), orange juice, zest, cilantro, ginger, and cumin. Keep warm. Lightly coat a nonstick skillet with cooking spray. Sauté the scallions, garlic, and bell pepper until soft, about 4 minutes. Add to the rice and fold in the mango. Serve immediately.
Makes 6 servings.
Joslin Choices: 3 carbohydrate (2 bread/starch, 1 fruit)
Per Serving: 211 calories (5% calories from fat), 1 g total fat (0 saturated fat), 7 g protein, 44 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 318 mg sodium, 125 mg potassium