Delicious Dishes for Diabetics: Eating Well with Type-2 Diabetes
Format: PDF / Kindle (mobi) / ePub
This is a food-lover’s guide to eating well with diabetes. Based on Mediterranean cuisine—one of the healthiest in the world—British actor Robin Ellis shares his lifetime collection of healthy recipes fit for any type of diabetes. Living with Type-2 diabetes himself, Robin explains the strategic changes he has had to make in what he eats and how he prepares his food. His cookbook offers superb recipes for satisfying dishes such as Lamb Tagine, Roast Quail in Balsamic Vinaigrette, Red Peppers Stuffed with Tomato and Goat Cheese, and Chick Peas with Tomato Sauce and Spinach.
Not only does Delicious Dishes with Diabetes show you how to eat well, Robin also teaches you how to improve your day-to-day health. With simple daily walks and a revamped eating style, Robin has managed his condition without medication for over six years! If Robin Ellis can, so can you!
an accomplished cook, put me onto Paola Gavin. This is based on the recipe in her excellent Italian Vegetarian Cooking and it’s very tasty. 2 tbsp olive oil 1 small onion – chopped 1 green or Savoy cabbage – quartered, cored and shredded 2 tbsp hot water 1 tbsp capers – chopped if large 250 g/8 oz tinned tomatoes – put through a sieve 2 tbsp balsamic vinegar salt and pepper 1. Heat the oil in a large saucepan and sweat the onion gently until opaque. 2. Add the cabbage and the water,
Red Wine Vinegar Serves 4 This is another recipe adapted from one by Marcella Hazan. It makes a delicious lunch or dinner dish for guests, and is very simple to make. Serve with leeks in butter and white wine and brown basmati rice. 8 chicken pieces – legs, thighs, wings and breasts – the choice is yours! 3 tbsp vegetable oil for sautéing chickpea flour – seasoned with salt and pepper 4 anchovy fillets – finely chopped large clove of garlic – finely chopped 1 tsp chopped fresh rosemary –
tablespoons of olive oil until it colours. 2. Add the chilli and then the tomatoes, the rest of the oil, and the capers, and cook gently for about 30 minutes. 3. Carefully fold in the crushed anchovies, and let them meld into the sauce for 5 minutes. 4. Add the olives and the parsley and cook on for about 5 minutes. 5. Cook the pasta in plenty of well salted boiling water to your taste. Drain and put in a heated serving bowl. Pour over the sauce and mix thoroughly. Penne with
creating new dishes. I’m an actor after all. I’ve always been more comfortable working from scripts than improvising. I’m an interpreter rather than a creator. But I do have a compulsive urge to search out workable dishes that also fit into my “way of eating” needs. They have also had to pass the ultimate test – Meredith [my wife] Approved! Sometimes thumbing through a cookbook that I haven’t consulted for a while, I come across a comment written in big round easily-recognizable letters along
therapeutic! 1 kg/2¼ lb spinach – washed carefully 200 g/7 oz basmati long-grain rice 1 medium onion – chopped 25 g/1 oz butter 4 tbsp olive oil � tsp grated nutmeg 50 g/2 oz grated Parmesan cheese salt and pepper 4 eggs 25 g/1 oz breadcrumbs – rye or 100 per cent wholewheat a loose-bottomed torte (oven) tin – 25 cm/10 inches 1. Cook the spinach in the water clinging to it after washing, covered, over a gentle heat – until it has wilted completely – about 10 minutes. 2. When it’s