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Diabetes
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A healthy diet should be an important feature of our daily life and include a variety of foods from all food groups - plenty of vegetables and fruits, breads and cereals, some dairy foods, lean meat and/or meat alternatives and a small amount of polyunsaturated and monounsaturated fats. Recipes for people with diabetes have traditionally been sugar free. Nutritionists now accept that a small amount of sugar may be enjoyed by individuals with diabetes, as part of a healthy eating plan. All recipes in this book satisfy the nutritional guidelines suitable for diabetes and overall healthy eating. Unless otherwise stated, the recipes use wholegrain cereal products, low-fat dairy products, minimal sugar and polyunsaturated and monounsaturated fats. In the interests of health and diabetes management, each recipe provides a nutritional analysis for kilojoules, total fat, saturated fat and fibre, calculated for the recipe and per serve. A quick reference glossary includes diabetes-related terms and concepts.
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Table of Contents

Foreword. Introduction. The management of diabetes. Sally's story. About the recipes. Measurements and conversion tables RECIPES Starters and dips: Avocado -- garlic dip; Brandy -- almond cheese; Crepe rolls; Crepes; Cucumber boats; Garlic bread; Gherkin dip; Ham and pineapple rolls; Herb dip; Party crispbreads; Rice flour crisps; Ricotta cucumber. Chicken: Chicken bake; Chicken casserole; Chicken fillets with ginger; Chicken fillets with mustard sauce; Chicken kebabs; Chicken rolls; Chicken roll with herb seasoning; Chinese chicken. Fish: Bream mornay; Curried fish; Fish fillets with macadamia sauce; Haddock with potato; Whiting with lemon and ginger sauce Beef: Beef and mushrooms in brandy sauce; Beef with curry sauce; Beef and yoghurt; Pepper fillet steak; Satay peanut beef patties Lamb; Lamb curry; Lamb kebabs; Lamb loaf; Lamb paprika cutlets Pork: Pork with apple and cherry sauce; Pork with chilli; Pork with ginger marmalade; Pork and veal terrine Rabbit: Rabbit casserole Veal; Veal with asparagus; Veal with lemon and peppercorns; Veal with mustard sauce Meat alternatives: Baked bean casserole; Butternut pumpkin rounds; Lentil loaf; Peanut potatoes; Sour cream potatoes; Spinach parcels; Vegetable casserole; Vegetable curry; Vegetable -- egg casserole; Vegetable lasagne; Zucchini casserole Salads: Avocado and celery salad; Banana -- pecan salad; Broccoli salad; Capsicum salad; Chicken salad with curry sauce; Cucumber salad; Potato salad; Tomato and onion salad Desserts: Almond -- orange custard; Apple -- almond crumble; Apple parcels; Banana -- ginger dessert; Brandy oranges; Chocolate mousse; Custard; Honeydew with pineapple and ginger; Jellied oranges; Lemon cheesecake; Orange -- cream sauce; Passionfruit cheesecake; Pear and yoghurt dessert; Pumpkin apricot pie; Ricotta -- strawberry dessert; Yoghurt mould; Yoghurt parfaits Healthy goodies to bake : Honey -- bran biscuits; Orange -- buckwheat biscuits; Apple slice with ginger; Banana -- honey slice; Lemon -- walnut loaf; Orange flapjacks; Pineapple -- banana cake; Sultana -- apple cake; Teacake with apple topping; Banana -- apple muffins; Date muffins; Yoghurt muffins Miscellany: Apricot -- almond jam; Fruit and cheese platters; Muesli; Oaty bits; Open sandwich ideas; Toppings Glossary. Tables. Index.

About the Author

Ruby M. Brown is a qualified Food Technology Educator who has worked with students in all areas of Home Economics. She is a very skilled and dedicated teacher as well as a multi-talented culinary author. Ruby has written many books in the area of special diets. She has been able to help many people through her publications Wheat-Free Cooking (More than 100 Gluten-Free Recipes), Good Food for Diabetes and Milk-Free Cooking, each featuring over 100 recipes. Ruby is a member of the Home Economics Institute of Australia, Nutrition Australia and the Coeliac Society of Australia.

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