A significant number of people are suffering from diabetes worldwide. It is slowly taking the shape of an epidemic globally. For worse, people are unaware of the proper diet. However, there are some books that offer suggestions on how to cook and what to cook. Some of the books are:
Your First Year With Diabetes
By Theresa Garnero
American Diabetes Association; $16.95
It divides your work by weeks and months, guiding you through 52 weeks of nutrition, testing and attitude adjustment.
The 30-Day Diabetes Miracle
By Franklin House, Stuart A. Seale and Ian Blake Newman.
The book encourages readers to embrace a plant-based diet (yes, vegetarian).
Diabetes Cooking for Everyone
By Carol Gelles
DaCapo Press; $18.95
This award-winning cookbook offers 250 recipes with glycemic index as well as diabetic exchanges.
The Eating Well Diabetes Cookbook is a very important one for diabetes patients. Written by Joyce Hendley, a former Weight Watchers food editor, it has already earned two major nods as a finalist for The IACP Cookbook Awards and as a nominee for the James Beard Foundation/Kitchenaid Book Award. Here is an item for those suffering from the disease.
Spicy Mushroom and Rice Soup:
3/4 cup brown basmati rice
1 3/4 cups water
1 cup lite cocconut milk
3/4 cup reduced-sodium chicken broth
1 tablespoon freshly grated orange zest
3/4 cup fresh orange juice
1 tablespoon fish sauce
1 teaspoon Thai chile paste or Chinese chile-garlic sauce
2 fresh Thai chile peppers or serrano chiles, stemmed, seeded and minced
2 cups buttom mushrooms, stems trimmed and caps quartered
2 ounces fresh enoki mushrooms
1/3 cup plus 1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
• Place rice and water in a medium saucepan; bring to a simmer. Cover and cook over low heat until the rice is tender and most of the liquid has been absorbed, 40 to 50 minutes.
• About 15 minutes before rice is ready, combine coconut milk, broth, orange zest and juice, fish sauce, chile paste and chile peppers in a large saucepan. Bring to a boil, then reduce heat to medium and simmer, uncovered, until foamy and a pale golen orange, about 5 minutes.
• Add button mushrooms and cook until just tender, about 5 minutes. Add enoki mushrooms, if using, and cook for 1 minute. Stir in 1/3 cup basil, salt and pepper.
• Divide rice among 4 bowls and spoon the soup over it. Garnish with the remaining basil.
Nutrition (per 1-cup serving): 208 calories, 5g fat, 34g carbohydrates, 7g protein, 3g fiber.