A delicious desert for diabetics made with a high fiber, low GI fruit.
(FF) – For the more than 25 million Americans living with diabetes, food choices are critical to maintaining their health.
Chef Sam Talbot, who was diagnosed with type 1 diabetes when he was 12 years old, understands those challenges. But with his new cookbook he proves that diabetics don’t have to sacrifice flavor in order to follow a healthy eating plan.
Talbot earned national recognition as the runner-up in Season 2 of Bravo’s hit TV show “Top Chef.” In his new book, “The Sweet Life: Diabetes without Boundaries,” he shares how diabetes has affected — but has not compromised — his life and career, and offers 75 fresh, all-natural recipes that can be enjoyed by both diabetics and non-diabetics.
Cooking to Manage Diabetes
Doctors recommend people with diabetes follow a healthy, well balanced diet that includes plenty of fiber-rich fruits and vegetables and carbohydrates that rank lower on the glycemic index (GI).
“Pears are one of my favorite fruits to use in recipes,” says Talbot. “They are a low GI fruit, they’re high in fiber, and the flavor of a ripe pear is just out of this world. They are incredibly versatile in sweet and savory recipes in all types of world cuisines.”
More good news: One medium pear provides 24 percent of your day’s fiber, and 10 percent of your day’s vitamin C — for only 100 calories.
This recipe is from Talbot’s book, and showcases the fresh, sweet flavor of pears. For more information, visit www.SamTalbot.com, and for additional pear recipes, visit www.usapears.org.
Lavender Poached Pears
Makes: 4 servings
2 large ripe pears, such as Bosc or Anjou, slightly firm to the touch
3 tablespoons granulated stevia extract, or to taste
1 tablespoon dried lavender
2 blossoms dried hibiscus
1 chamomile tea bag
1/2 cup loosely packed fresh mint leaves
Peel, halve and core pears using a melon baller to scoop out seeds.
In large pot, combine 3 cups water, sweetener, lavender, hibiscus, chamomile tea and mint. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add pears and simmer until you can easily pierce pears with the tip of a knife, about 20 minutes.
To serve, transfer pear halves to 4 individual bowls and ladle some of the cooking liquid over the top.
Per Serving: 72 calories, 1 g protein, 19 g carbohydrates, 0 g total fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 2 mg sodium
Recipe excerpted from the book, “The Sweet Life: Diabetes without Boundaries,” by Sam Talbot.
