Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking - Softcover

Riolo, Amy

9781580407021: Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking

Softcover

ISBN 10: 1580407021 ISBN 13: 9781580407021

Verlag: American Diabetes Association, 2019

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Nearly all long-term studies on diet and nutrition agree—the Mediterranean diet is one of the healthiest diets in the world. If you're managing diabetes, it may be the perfect eating pattern.

Indeed, for the first time ever, USNEWS and World Report magazine has ranked the Mediterranean Diet as the Best Diet Overall, and the Consensus Report by the American Diabetes Association (ADA) and the European Association for the Study of Diabetes (EASD), Management of Hyperglycemia in Type 2 Diabetes, 2019, cites evidence that the Mediterranean Diet is an effective component of diabetes lifestyle management. Now updated and expanded with dozens of new recipes, this ultimate guide to Mediterranean cooking is perfect for anyone looking to eat well.

In the first edition of this award-winning guide to Mediterranean cooking for diabetes, culinary expert Amy Riolo took readers and home cooks on a journey through the flavors of Italy, Greece, Turkey, and Egypt, where the traditional cuisine and lifestyle have kept generations heart healthy and fit. In this comprehensive update, she brings dozens of new recipes, tips from local cooks, and the latest in nutrition science to create a guide to cooking and eating for diabetes that's bursting with flavor and based on fresh ingredients and simple cooking methods. No artificial ingredients, no unrealistic portions, and no compromises.

Inside you'll find classic and new favorites, such as:

Potato-Artichoke Torte
Whole-Wheat Focaccia
Valencian Seafood Paella
Greek Chicken Souvlaki
Strawberry Mascarpone Parfaits
Much more!

Imagine cooking without sacrificing taste, using healthful, fresh ingredients. Leave behind the tired, watered-down diabetes recipes crowding out taste in your other cookbooks and regain the joys of eating.

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�ber die Autorin bzw. den Autor

Amy Riolo is an award-winning author, chef, cooking show host, cooking instructor, and Mediterranean expert. She makes frequent appearances on television and radio programs both in the United States and abroad, including Fox TV, CBS, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television. Her work has also appeared in numerous print media, including USA Today, Cooking Light magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, and international newspapers and hundreds of blogs. She is also the author of the Italian Diabetes Cookbook, published by the American Diabetes Association. She currently teaches approximately 80 hands-on cooking classes per year, with more than 3,500 students annually at Living Social, Sur la Table, and Open Kitchen in Washington, D.C. Internationally, she gives classes in Italy, Egypt, and UAE.

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Sample Recipe: Ancient Roman Pizza

This pizza is a nutritious and historically accurate spin on what ancient Romans ate. It’s easy to make and can be altered to include a wide variety of toppings.

Serves:4

Serving Size:1 mini pizza

Prep Time:15 minutes, plus 1 hour rising time

Cook Time:10 minutes

Ingredients:

1 1/2 cups spelt flour, or barley flour, plus extra for work surface

3/4 cup lukewarm water

2 1/4 tsp active dry yeast

1/2 tsp unrefined sea salt

2 tsp extra-virgin olive oil

1/2 cup ricotta salata, or feta (crumbled)

1 Tbsp sesame seeds

3 1/2 oz fresh figs, sliced into rounds

1 Tbsp honey

Directions:

Mix flour, lukewarm water, yeast, and salt together in a large bowl. Knead for about 10 minutes until the glutens form. You should be able to pinch off a section of dough and stretch it between your hands without it breaking.
Form a ball with the dough and transfer it to a bowl greased with the olive oil. Turn the dough in the bowl until all sides are coated. Cover with clean kitchen towels, and let double in volume, about 1 hour.
Once dough has risen, turn out onto a lightly floured work surface and form a roll or tube with the dough. Cut into 4 equal parts. This will produce 4 pizzas, each 4 inches in diameter.
Preheat the oven to 500.F. Roll out each dough section to about 1/4-inch thickness. Place pizzas on baking sheets and into oven. Bake for 5–10 minutes, or until slightly golden and puffed up.
Top the pizzas with ricotta salata or feta, sesame seeds, and figs, and return to the oven for another 1–2 minutes, or until the cheese has softened (it will not melt). Remove the pizzas from the oven and drizzle on the honey.

Gluten-Free Alternative:Quinoa flour or teff could be used in place of spelt flour in this recipe.

Healthy Living Tradition:Ounce for ounce, figs contain more nutrients than any other fruit. Try adding them to savory dishes to enjoy the maximum benefits.

Choices/Exchanges

2 1/2 Starch, 1/2 Fruit, 1 Lean Protein, 1 Fat

Nutritional Values:

Calories 290; Calories from Fat 70; Total Fat 8.0 g; Saturated Fat 2.5 g; Trans Fat 0.1 g; Cholesterol 10 mg; Sodium 420 mg; Potassium 270 mg; Total Carbohydrate 44 g; Dietary Fiber 8 g; Sugars 9 g; Protein 10 g; Phosphorus 125 mg

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