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The Sweet Life: Diabetes without Boundaries: A Cookbook
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About The Sweet Life: Diabetes Without Boundaries: A
Product Description Sam Talbot is a professional chef, Top Chef contestant, restaurateur, surfer, painter, philanthropist, and, since the age of 12, type 1 diabetic. Yet he has not let the disease stop him from living a rich life packed with energy, adventure, and achievement—culinary and otherwise. In his first, much-anticipated book, he recounts how diabetes has affected but not compromised his life or career, and he shares his own tips—alongside those from other famous diabetics like Halle Berry, Larry King, and Tommy Lee—on how to handle everything from work and hobbies to relationships and travel with discipline and enthusiasm. To round out this advice, he offers bits of foodie wisdom and 75 innovative recipes for fresh, all-natural dishes anybody, diabetic or not, can prepare and enjoy. Heartfelt, entertaining, and backed by real-life experience and solid medical expertise, The Sweet Life will give readers hope, inspiration, and the proof they need to realize that life with diabetes isn't about diabetes: It's about living. About the Author SAM TALBOT was runner-up on Season 2 of Bravo's Top Chef. His latest restaurant, Imperial #9 in Soho's Mondrian Hotel, opens in early 2011. He lives in New York City. Excerpt. © Reprinted by permission. All rights reserved. Chapter One WELCOME TO MY KITCHEN* *Notice I didn't say Diabetic Kitchen? RECIPES healthy snacks COCONUT ACAI GRANOLA CRUMBLE 23 TOASTED HEMP SEEDS WITH GOLDEN BERRY AND COCOA 24 ROASTED SEED TRAIL MIX 26 CUCUMBER KIMCHI 27 KALE CHIPS WITH TOASTED NORI 28 HIBISCUS AND GOJI ICED TEA 31 FROZEN GRAPE-AID 32 I've been eating and cooking with one eye on the stove and the other on my blood sugar levels for just about as long as I can remember. Maybe you're a little newer to all this, or maybe you're ready for a change from the tried and true recipes (or worse, prefab "diabetic" products off the shelf) you've come to rely on to keep things on an even keel. Are you cooking for someone you care about who has been told that unless they change their eating habits, their prediabetic condition can develop into full-blown diabetes? Whatever your reason for picking up this book, you're going to be making food that I have been passionate about for many years and many more to come, so please cook nice. Let me get one thing out of the way right off the bat: As far as I'm concerned there is nothing that is completely off limits for people with diabetes, period, end of story. When I first got my diagnosis the nurse handed my mother a list of forbidden foods--soda, cookies and crackers, fried foods, ice cream, French fries, breakfast cereal--pretty much everything on an 11-year-old's top 10 list. But if you really think about it, none of these is a food that anyone, regardless of health status, should be chowing down on regularly. If I get together with some friends back home for a fish fry, or have a bit of birthday cake at a friend's party, I do so knowing it's likely to have an effect on my blood sugar, and I deal with it. And eat better for the rest of the day. While nothing is completely off the menu, you do have to put a little thought into putting that menu together every day. For diabetics, eating well is less a matter of avoiding foods that rate high on the glycemic index than it is of keeping track of the total grams of carbs you take in at any given meal and throughout the course of the day. Take beets, for example. They are one of my very favorite vegetables and are packed with the kinds of vitamins and minerals a potato would kill for. Sure they are relatively high in carbs, but they're also delicious and earthy and nutritious. I just don't eat them at every meal and I wouldn't pair them with another high-carb food like rice. Keep in mind too that food affects everyone differently, and you may just need to experiment to see which foods affect your blood glucose in a big way. In general I try not to exceed 25 to 30 grams of carbs per meal, 80 to 90 per day; you and your doct
