The All-Natural Diabetes Cookbook by Jackie Newgent, RD – Learn to use natural products like honey, whole grains and olive oil so that your diet is rich in nutrients and flavor. The recipes here are easy to prepare while meeting all your diabetes health needs. Newgent has also included helpful information on topics like organic versus natural foods, tips for getting the most flavors from foods, cooking and baking, diabetic substitutes and seasonal menus to make diabetic meal planning a breeze.

Charting a Course to Wellness by Treena and Graham Kerr – This book belongs on every cook’s bookshelf! It has recipes for any time of the day, special occasions, and international cooking that can be cooked by anyone. There are pages of charts that help you determine what foods/eating preferences you may wish to try, and tips for making the best health-conscious choices. The book also includes the story of the Kerrs (you may remember the Galloping Gourmet TV series some years ago) and how they came to creating a cookbook that celebrates living with heart disease and diabetes rather than looking at the negatives.

Cooking with the Diabetic Chef by Chris Smith – As a Culinary Institute of America-trained chef and a diabetic, Smith explains how to enjoy food and how to cook diabetes-friendly foods. He includes information on how to read/understand food labels, use herbs and spices and maintain the proper levels. The book is divided into spring, summer, fall and wintertime recipes, and includes full color photos of the recipes, dietary exchanges and flavor ideas to enhance the dishes.

The 30-Day Diabetes Miracle Cookbook by Bonnie House, Diana Fleming, Ph.D., LDN, Linda Brinegar, Linda Kennedy and Ian Blake Newman – For a vegan approach to diabetes management, this book is great. You will find countless recipes for meat-free meals that make it easy to plan an entire month’s worth of healthy eating. There are easy-to-follow instructions, carb-counting information, dietary exchanges and photos to make cooking with diabetes simple.

How Sweet it is…Without the Sugar by Jean C. Wade – From cakes and cookies to pastries, puddings and desserts of every kind, Wade has put together a cookbook designed with the diabetic in mind. You will find helpful information on flavorings, measurements, cooking basics and even decorating tips, as well as nutrition and dietary exchanges. So whether you are craving a slice of carrot cake,  a piece of strawberry pie or you simply want to wow your friends at your next gathering, you can’t go wrong with the recipes included here.

Diabetes cookbooks are vast and varied. You can find gourmet-style recipes to simple everyday fare. But whatever you cook, just be sure to enjoy yourself. Diabetes and eating doesn’t have to be boring. Get a few cookbooks and have fun experimenting—maybe you will become a diabetes cookbook author, too!

1 cup margarine
2-8 oz pkg cream cheese (do NOT use low fat it will taste nasty!)

Stir in:

1 cup cocoa
3 cups Splenda

Transfer to mixing bowl, add:

1/2 cup milk
1 tbsp vanilla
4 eggs

Stir then add:

2 1/2 cups flour (high altitude add 2 tbsp flour)
2 tsp baking powder

Stir till smooth, pour into greased 9×13 cake pan, bake 30-40 minutes, at 350°.

Optional: 1 cup nuts may be added.

Frosting
1 – 8 oz pkg cream cheese
2 cups Splenda
1/2 cup cocoa powder

Filling:
2 tsp lemon juice
1/2 tsp vanilla
3 – 8 oz pkg cream cheese (low fat will NOT work!)
2/3 cup Splenda
2 TBSP flour
2 eggs
1 egg yolk
1/4 cup milk

Topping:
1 can sugarfree cherry pie filling

Crust – 400° oven for 7 min.
Cake – 300° oven for 55 min.

• 8 oz Neufchatel cheese
• 3 TBSP milk
• 1/3 cup Splenda
• 1 tsp vanilla
• Flavoring of your choice

Blend ingredients together (cream cheese is best softened ahead of time). Add unsweetened cocoa to taste for chocolate, a tablespoon of lemon juice for lemon, or a teaspoon extra of vanilla. This results in a frosting that is cream cheese flavored, but which requires no sugar at all, and spreads easily on desserts. It does not taste extremely sweet like ordinary frosting though – you can add a bit more Splenda if you like, but too much will result in a chemically sweetened taste.

8 1/2 cups whole wheat flour
2 Tbsp baking powder
1 Tbsp salt
1 tsp baking soda
1 1/2 cups buttermilk powder
2 1/4 cups vegetable shortening

Blend all dry ingredients in a large bowl or mixer. Cut in shortening till texture of mix resembles cornmeal (If using a mixer, use the beater attachment on a slow speed). Store in airtight container for up to 3 months. Freeze for longer storage.

To use,
3 cups mix
2/3 cups water

Combine ingredients, let dough stand 5 minutes. Turn out on a floured surface, knead for 1 minute. Roll out to 1/2 inch thickness, cut into circles or squares. Place about 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 – 12 minutes. Makes about 12 biscuits.

Dill and Onion Biscuits

Add to biscuits above:
1 TBSP dill weed
1 TBSP onion powder
2 TBSP Molly McButter

Make as directed.

Biscuit Casserole

Make filling from any of the following:

Ground beef and spaghetti sauce
Ground beef and taco seasoning
Beef Stew
Chicken or Turkey Stew
Chili
Other filling that will go well with biscuit topping

Top with either rolled biscuits, or blend 3 cups biscuit mix with enough water or milk to make a thick batter. Place or pour biscuit over the top of filling. Bake at 375 degrees for about 25-35 minutes, or until biscuit is set.

]]> http://www.naturaldiabetics.com/buttermilk-biscuit-mix/feed/ 0 http://www.naturaldiabetics.com/cornbread/ http://www.naturaldiabetics.com/cornbread/#comments Mon, 31 Aug 2009 18:47:03 +0000 Laura Wheeler http://natural.infotrustllc.com/?p=341

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 TBSP sugar (omit if you want)
• 1/4 cup oil
• 1 TBSP baking powder
• 1 cup milk, or 1/3 cup milk powder and a cup of water
• 2 eggs

Blend together to make batter. Pour into greased 8X8 pan. Bake at 400 degrees for 20-25 minutes, or until golden brown and set in the middle. Makes 9 servings, 1 carb exchange each.

• 1 lb ground beef, cooked
• 4 small baked potatoes, skins on – about 4 oz size
• 1/2 lb frozen broccoli
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 2 TBSP whole wheat flour
• 1 TBSP margarine

Heat broccoli in pan on stove, just till water boils. Remove from heat and drain.

Melt margarine in pot on stove. Remove from heat and add flour, stir till blended. Add milk, a little at a time, blending smooth as you go. Return to heat, and cook until sauce is thick and bubbly. Remove from heat and stir in cheese.

Dice potatoes into 1/2 to 3/4 inch cubes. Layer into an 8X8 baking dish or casserole dish. Sprinkle ground beef on top, then layer on the broccoli. Pour cheese sauce over the top. Sprinkle additional shredded cheese over top if desired. Bake at 350 degrees for about 15-20 minutes, or till heated through and bubbly. Makes 4 servings (one per potato).

Variations: Add diced, cooked onions, or other veggies, or use diced chicken or turkey instead of beef. Sauce may be used for mac and cheese along with whole wheat noodles. You may also use Cheese Blend (sold by Adventure Tech-Web) as a quick alternative to making cheese sauce from scratch – whole wheat is healthier though.

6 small potatoes (4 oz, approx. size)
1 med onion, diced
1 carrot, diced
2 ribs celery, diced
pepper
parsley
2 tsp chicken boullion
3 TBSP margarine or butter
1 cup milk powder
1/4 cup whole wheat flour

Wash and trim potatoes – leave the skins on. Cube into 1/2 to 3/4 inch cubes. Place into pot on stove, or into crock pot. Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!). Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together. Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly. Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove). Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato).

Variations: You can add any of the following meats to make a heartier chowder: Ham, SPAM, Bacon, Chicken, Turkey, Ground Beef, Clams, etc. You may also add shredded cheese after thickening the soup. Vegetables such as broccoli or cauliflower, or other veggies may be added with or without cheese.

This shake can be used as a base for adding many kinds of supplements, some of the optional ingredients are listed.

8 oz yogurt
1 banana
2 TBSP Coconut Oil
2 TBSP Pineapple Juice Concentrate (undiluted)
3/4 tsp cinnamon powder

Blend until smooth in a blender.

Optional Items:

1 tsp dill seed
2 TBSP sprouted wheat (sprouted for 24 hours)
1 scoop whey protein powder
1 TBSP peanut butter
Other supplements

This shake is a great breakfast shake. I use it each morning as a means of getting certain supplements, and I combine it with a serving of meat since my requirement for red meat is a little higher than average, and since the meat helps slow down the absorption of the shake. This shake is actually 3 exchanges, and my current limit is 2, but it seems to not affect me as much as other meals as long as I drink it slowly. ]]> http://www.naturaldiabetics.com/breakfast-shake/feed/ 0 http://www.naturaldiabetics.com/boiled-wheat-cereal/ http://www.naturaldiabetics.com/boiled-wheat-cereal/#comments Mon, 31 Aug 2009 18:43:32 +0000 Laura Wheeler http://natural.infotrustllc.com/?p=333 Wheat can be boiled on stovetop for about an hour and a half. Make sure you keep it covered with water. Wheat is done when kernels swell and pop open. Wheat may also be boiled in a crock pot, simply put 3 cups water for each cup of wheat, and set on low overnight.