5 easy recipes from a chef with diabetes

Think diabetes means boring, flavourless food? Think again. Here are 5 tips to get you cooking healthfully with flavour

5 easy recipes from a chef with diabetes

Source: Adapted from Beating Diabetes, Reader’s Digest

What does a chef do when he learns he has diabetes? Franklin Becker, chef of the Brasserie restaurant in New York City and author of The Diabetic Chef, put his cooking skills to the test. A lover of double plates of pasta and multiple slices of pizza, Becker decided to overhaul his eating habits, adding serious amounts of vegetables and cutting back on carbohydrates. Soon his body began adapting. He felt fuller on smaller portions, and he felt more energised. Today, he has good control over his blood glucose levels. Here are a few of his tried and trusted recipes.

1. Downsized pizza

Brush a flour tortilla with olive oil and layer with thin slices of tomatoes, grated low-fat mozzarella cheese and fresh basil. Heat in the oven until the cheese melts.

2. Steamy, tasty vegetables

Add a bit of water to a saucepan with a teaspoon of olive oil, sea salt and any kind of vegetable, such as sugarsnap peas, broccoli or cauliflower. Cook the water and oil down until it thickens and forms a bit of a sauce. Finish it off with chopped fresh parsley, chives and tarragon.

3. Orange and arugula salad

Toss arugula leaves with orange segments, freshly squeezed lemon and a drizzle of olive oil. "The lemon cuts through the peppery taste of the rocket, and it’s a delicious salad with nothing more added to it," Becker says.

4. A smooth, filling vegetable soup

Fill a saucepan with water, add a head of chopped cauliflower, a couple of chopped leeks and a clove of garlic. Cover the pan and boil the water until the cauliflower is tender. Cool slightly and transfer the soup to a blender. Add some salt, a touch of olive oil and a pinch of curry powder. Purée and serve.

5. A no-bread sandwich

Sauté boneless chicken breast with ginger, garlic, chopped green onions and soy sauce. Then wrap it in a large lettuce leaf. "Sprinkle on some toasted cashews or peanuts, and it’s even better," Becker says.

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