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Cooking for Latinos with Diabetes (Cocinando para Latinos con Diabetes), 3rd Edition
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About Cooking For Latinos With Diabetes
Product Description Take a culinary journey through Latin America! Capture the flavor and culinary traditions of authentic Latin cooking with more than 100 healthy and diabetes-friendly recipes. This newly revised and updated edition of the best-selling bilingual cookbook features both new recipes and updated classics that meet nutrition guidelines set by the American Diabetes Association. Plus, each recipe is provided in English and Spanish! In addition to classic favorites, you'll find dozens of new recipes, including: Fainá Arroz Imperial Peanut & Caramel Popsicle Ensalada Pulpo Much more! From rice and beans to hearty stews, you’ll find all your favorite Latin dishes, modified to fit a diabetes-friendly meal plan. About the Author Olga Fusté has a Bachelor’s of Science in Nutrition and Dietetics from the University of Puerto Rico, and a Master’s of Science in Foods and Nutrition from the University of Washington, Seattle. She worked 30 years for Washington State University Extension as a faculty member with a foods and nutrition assignment for adults and youth in Pierce County, WA. Family, friends, and foods are important to the heart of Latin American kitchens, and food is central to the culture. However, diabetes is also a real concern. During her career working with families from many Latin American countries, the need for balancing favorite family foods and diabetes management became apparent to Olga, who has spent many years researching the core elements of Latin American foods and how to render their explosive flavors in healthy recipes. Excerpt. © Reprinted by permission. All rights reserved. Sample Recipe: Yaya’s Vegetable Paella Serves: 5 Serving size: 1/2 cup Herminia Fernández Blanco, Yaya, was born in Spain and has spent most of her adult life in Uruguay. Yaya considers paella her specialty and the ideal dish for outdoor cooking. The special “paellera,” a skillet-like dish designed for cooking paella, can help you make a fluffy, flavorful paella. Most paellas con-tain seafood or chicken, but this vegetarian variation caught my attention. Ingredients: 1 Tbsp olive oil 1 medium red bell pepper, cut in 4 pieces 1/2 cup fresh green beans, cut in 1/2-inch pieces (or use frozen) 1 medium tomato, peeled and diced 1/2 cup brown rice 6 garlic cloves, crushed 1/4 cup onion, chopped fine 1/2 tsp chopped fresh parsley 1/4 tsp ground annatto (Bijol) 1/4 tsp salt 1-1/4 cups water or vegetable broth, low sodium 1/3 cup canned lima beans, drained and rinsed 1/2 cup drained and chopped canned artichoke hearts Directions: Heat oil in medium frying pan over medium heat. Sauté pepper and green beans for 2 minutes. Add remaining ingredients except lima beansand artichoke hearts and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add lima beans and artichokes, stir, cover, and cook 5 more minutes. Choices/Exchanges 1 Starch, 1 Nonstarchy Vegetable, 1/2 Fat Basic Nutritional Values: Calories 140; Calories from Fat 30; Total Fat 3.5 g; Saturated Fat 0.6 g; Trans Fat 0.0 g; Cholesterol 0 mg; Sodium 210 mg; Potassium 310 mg; Total Carbohydrate 24 g; Dietary Fiber 4 g; Sugars 3 g; Added Sugars 0 g; Protein 4 g; Phosphorus 105 mg
