The Diabetes Prevention and Management Cookbook: Your 10-Step Plan for Nutrition and Lifestyle, recently published this year. I really wish there had been books of this quality years ago, when my Mother was alive. It would have been invaluable for her health. Not covering just recipes, but also why and what to eat, how to be healthier and what to watch for with diabetes. Especially helpful were the sections on how to eat meals balanced and just why some foods are better but also what to avoid. I passed the book on to a friend whose mother in law is diabetic and am hoping she will get a lot of use out of it.
On the recipes…there is a wide variety, some featuring meat, but many are plant-based friendly. As well, those featuring meat actually have normal sized portions. And better, the recipes watch sodium, saturated fat and use whole grains.
Creamy Chocolate Banana Pudding (From page 368)
- ¼ cup unsweetened cocoa powder
- 3 Tbsp cornstarch
- 2 Tbsp granulated sugar
- 2 cups milk (used unsweetened almond milk)
- 2 Tbsp Erythritol sweetener (or equivalent of 2 Tbsp sugar, using favorite sugar replacement)
- 2 tsp pure vanilla extract
- 2 bananas, sliced or diced
Using a fine sieve, sift cocoa powder, cornstarch and sugar into a medium saucepan.
Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until misture comes to a full boil and thickens. Remove from heat and stir in Erythritol and vanilla.
Divide between 4 custard bowls, chill in refrigerator for at least 2 hours.
Just before serving, top pudding with banana slices.
FTC Disclaimer: We received a review copy of this book.