Judith Finlayson - The best diabetes slow cooker recipes

Judith Finlayson

Barbara Selley, BA, RD

Nutrition Editor

Diabetes Slow Cooker Recipes

Text copyright 2007 Judith Finlayson

Photographs copyright 2007 Robert Rose Inc.

Cover and text design copyright 2007 Robert Rose Inc.

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, without the prior written consent of the publisher or a licence from the Canadian Copyright Licensing Agency (Access Copyright). For an Access Copyright licence, visit www.accesscopyright.ca or call toll-free: 1-800-893-5777.

Library and Archives Canada Cataloguing in Publication

Finlayson, Judith

The best diabetes slow cooker recipes / Judith Finlayson; Barbara Selley, nutrition editor.

Includes index.

ISBN 978-0-7788-0169-6

ISBN EPUB 978-0-7788-0639-4

1. DiabetesDiet therapyRecipes. 2. Electric cookery, Slow. I. Selley, Barbara. II. Title.

Disclaimer

The recipes in this book have been carefully tested by our kitchen and our tasters. To the best of our knowledge, they are safe and nutritious for ordinary use and users. For those people with food or other allergies, or who have special food requirements or health issues, please read the suggested contents of each recipe carefully and determine whether or not they may create a problem for you. All recipes are used at the risk of the consumer.

We cannot be responsible for any hazards, loss or damage that may occur as a result of any recipe use.

For those with special needs, allergies, requirements or health problems, in the event of any doubt, please contact your medical adviser prior to the use of any recipe.

Design & Production: Joseph Gisini/PageWave Graphics Inc.

Editor: Sue Sumeraj

Index: Belle Wong

Photography: Colin Erricson

Food Stylists: Kate Bush and Kathy Robertson

Props Stylist: Charlene Erricson

Cover image: Moroccan-Style Lamb with Raisins and Apricots (see )

The publisher gratefully acknowledges the financial support of our publishing program by the Government of Canada through the Canada Book Fund.

Published by: Robert Rose Inc.

120 Eglinton Ave. E., Suite 800, Toronto, Ontario, Canada M4P 1E2

Tel: (416) 322-6552 Fax: (416) 322-6936

www.robertrose.ca

Once again, my thanks to the great creative team who works behind the scenes to ensure that my books achieve the highest degree of excellence in editing, photography, styling and design: all the folks at PageWave Graphics Andrew Smith, Joseph Gisini, Kevin Cockburn and Daniella Zanchetta for their great design work; my editor, Sue Sumeraj, who consistently notices things that I miss; Kate Bush and Charlene Erricson for their talented styling; and last, but certainly not least, Mark Shapiro and Colin Erricson for their beautiful photographs, which make my recipes look delicious.

Special thanks to Barbara Selley, RD, whose work on the diabetes-specific aspects of this book has been amazingly thorough and consistently professional. And thanks to the volunteer health professionals at the CDA who reviewed the book.

Id also like to thank Audrey King and Jennifer MacKenzie for their diligent help with recipe testing and all my friends and neighbors who gallantly tuck in to my culinary creations, even those that miss the mark, and provide thoughtful comments that are always useful in fine-tuning the end result.

Thanks also to Bob Dees and Marian Jarkovich at Robert Rose for their consistent commitment to ensuring that my books are well received in the marketplace.

This is my sixth slow cooker cookbook. The more I use my slow cooker, the more ideas I have for using this versatile appliance. It fits so well with how I like to cook that Im constantly seeing new ways to incorporate its services into my life. So, perhaps not surprisingly, I became interested in finding ways to combine the burgeoning interest in health and nutrition with the convenience of using a slow cooker.

Like most people, Im becoming increasingly aware of the important role diet plays in health. By habitually eating an assortment of foods from all the food groups, youre making sure you get the range of nutrients you need.

Planning what and when you will eat is especially important for people with diabetes. You need to

take time for breakfast;

eat each day a variety of foods from all the food groups grains, preferably whole grains, vegetables, fruits, milk and alternatives, and meat and alternatives;

choose appropriate portions;

space meals 4 to 6 hours apart; and

snack only if you and your dietitian and other health care providers decide it is necessary for good blood glucose control.

For people with diabetes, one of the primary goals is maintaining or achieving a healthy weight. This means controlling calorie intake and limiting total fat to no more than 30% of calories and saturated fat to no more than 10% of calories. For a person eating 2,000 calories a day, for example, the total fat consumed should be about 65 grams, including no more than 22 grams of saturated fat.

Canadian Diabetes Association, 2003 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada, Can J Diabetes 27, Suppl. no. 2 (2003): S21S23.

Controlling sodium is also important. Sodium in the diet comes primarily from salt, whether it be used in cooking, added at the table or hidden in manufactured and prepared foods. Consider that one teaspoon (5 mL) of salt contains about 2,400 mg of sodium. The American Diabetes Association limits sodium to 2,4006,000 mg per day, while the Canadian Diabetes Association suggests 2,0004,000 mg. In both cases, the lower end of the range is recommended.

American Diabetes Association, Standards of Medical Care in Diabetes 2006, Diabetes Care 29 (2006): S4S42; Canadian Diabetes Association, 2003 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada, Can J Diabetes 27, Suppl. no. 2 (2003): S21S23.

There is a common misconception that those with diabetes should avoid carbohydrates, especially sugar. This is not true, but you should control the total amount of carbohydrate eaten and spread it evenly throughout the days meals and snacks. Glycemic index, a scale that ranks carbohydrate-rich foods by how fast and how much they raise blood glucose, is also important. Foods such as legumes, vegetables and whole-grain foods have a lower glycemic index and should be consumed often. To learn more about glycemic index, consult your diabetes educator or visit www.diabetes.ca or www.diabetes.org.

A slow cooker makes it much easier to plan and prepare in advance and to have meals on the table on time. Ive included a wide range of recipes, from hearty soups to elegant desserts, most accompanied by Make Ahead information to help you take full advantage of the convenience provided by a slow cooker.

The recipes

emphasize healthy servings of whole grains, legumes, vegetables and fruit;

generally provide, per serving, not more than 35 grams of carbohydrate, 3 Meat Exchanges/3 Meat and Alternatives Choices, and 10 grams of fat;