Reversing Diabetes: Food Plan And 70 Delicious Recipes by Alan Barclay

The evidence is in. The latest research into type 2 diabetes shows that for some people it's possible to put diabetes into remission and for others they can prevent or at least delay the complications of diabetes. Reversing Diabetes explores what these findings mean for you. Drawing on over 20 years of clinical experience as an Accredited Practising Dietitian, including nearly 16 years at Diabetes Australia, Dr Alan Barclay combines the highest-quality evidence about the nutritional management and prevention of diabetes into one easy-to-read book. Including advice for losing weight and keeping it off - Weekly menu planners - 70 inspiring, delicious recipes for households large and small - Complete nutritional breakdown for each recipe.

From the Publisher Caramelised Onion, Pear And Walnut Tart Serves 6 Preparation 15 minutes + 15 minutes cooling Cooking 50 minutes Onions contain the antioxidant quercetin, which can act as a natural anti-inflammatory. Take time to slowly cook the onions for a rich, sweet and deeply coloured result. Method 1 Spray a large saucepan with olive oil and place over medium–low heat. Cook the onions, stirring, for 10 minutes or until softened. Reduce the heat and pour in 60 ml (2 fl oz/¼ cup) of the vinegar. Cover and cook the onions, stirring occasionally, for 20 minutes or until soft and caramelised. Set aside to cool for 15 minutes. 2 Preheat the oven to 200°C (400°F). Spray an 11 x 34 cm (4¼ x 13½ inch) loose-based fluted flan (tart) tin with olive oil. Line the tin with the pastry, pressing the overlapping pastry with your fingertips to seal it, and trim the edges. Spread the caramelised onion over the pastry. Bake for 20 minutes or until the pastry is puffed and golden. Add the tomato halves to a baking tray, spray with olive oil and cook with the tart for the last 10 minutes or until the tomatoes are just softened. Set aside to cool for 15 minutes. 3 Scatter a quarter of the fennel slices, the tomato halves, walnuts and a few of the rocket leaves over the tart. Mix the pear with the remaining fennel and rocket, and drizzle with the remaining vinegar. Serve the tart and salad with the cottage cheese. Notes: The caramelised onions can be prepared up to 2 days ahead. Bring them to room temperature before using. Chopped hazelnuts can be used instead of walnuts. Nutrition Per Serve: Energy (kJ) 1015 , Protein (g) 9 , Carbohydrate (g) 29 ,Starches (g) 20 , Sugars (g) 9 , Exchanges 2 ,Portions 3 ,GI Medium ,GL Low , Protein:carbohydrate ratio 0.3 , Fat (g) 9 , Saturated fat (g) 3 , Unsaturated fat (g) 6 ,Saturated:unsaturated ratio 0.5 , Fibre (g) 5 |,Sodium (mg) 200 ,Potassium (mg) 455 ,Sodium:potassium ratio 0.44 ,Gluten free? No. Ingredients: olive oil spray 4 large brown onions, sliced into rings 80 ml (2½ fl oz/⅓ cup) balsamic vinegar 1½ sheets (240 g/8½ oz) reduced-fat puff pastry, just thawed 150 g (5½ oz) baby roma (plum) tomatoes, halved 1 baby fennel bulb, thinly sliced 30 g (1 oz/¼ cup) walnuts, chopped 80 g (2¾ oz) baby rocket (arugula) 1 small pear, thinly sliced 100 g (3½ oz) low-fat cottage cheese