Side Dish: Diabetes cookbook

If the phone calls the Food staff receives are any indication, those newly diagnosed with Type 2 diabetes are always looking for more information on how to manage their diets.

We recommend the person contact a dietitian. Occasionally, we also can suggest a good cookbook with practical information, such as “The Diabetes Cookbook: What to eat & what to cook to treat Type 2 diabetes” from DK Publishing.

The book not only offers nutritional advice, but is packed with 250 easy-to-make recipes. The recipes include guidelines per serving, letting the reader know if the dish is relatively high, medium or low in the glycemic index, calories, saturated fat and sodium. They also include the nutritional breakdown.

The attractively illustrated cookbook offers information on why the diet should be adjusted and how to do so. It has suggestions for eating on the run, dining out and making over recipes. Also included in “The Diabetes Cookbook” are two-week meal plans for 1,400, 1,600, 1,800, 2,000 and 2,500 calories per day.

Recipes are divided into those for breakfast; snacks and soups; light lunches and salads; simple dinners; sides; desserts; and baking. Many of the recipe are illustrated with full-color photographs.

The book was originally published in England which may explain one of its drawbacks from a Louisiana resident’s standpoint — its seafood selection is heavy on haddock, monkfish and sardines.

Also, measurements for flour, sugar and other dry ingredients are given by weight, not cups.

“The Diabetes Cookbook” will make a welcome addition to anyone, with Type 2 diabetes or not, wanting to enjoy eating on a healthful diet.

Healthy Lunchtime

After reading the July 4 story about Metaire’s Brynna Robert being Louisiana’s winner in the nationwide Healthy Lunchtime Challenge recipe contest, reader Nancy Williamson Cadwallader wrote to say there’s a second winner with Louisiana connections.

Emma Scielzo, 10, the Maryland winner, is the great-granddaughter of Adele Redditt Williamson, of Baton Rouge, and the granddaughter of Adele Williamson Scielzo, who now lives in Kansas City, Mo.

“Emma’s recipe is chicken marsala wrap,” said Cadwallader.

Emma Scielzo and Robert joined the other winners to attend Tuesday’s Kids’ State Dinner luncheon at the White House hosted by the first lady.

Cheramie Sonnier is The Advocate’s Food editor. Her email address is

Advocate-tested recipe

Salmon Salad With Raspberry Dressing

Serves 4. Recipe is reproduced by permission of DK, a division of Penguin Group (USA) Inc. from “The Diabetes Cookbook” ©2013 by DK. All rights reserved.

4 salmon fillets, about 14 ozs. in total

1 tbl. olive oil

Few stalks of fresh thyme, leaves only

Salt and freshly ground black pepper

21/2 ozs. fava beans, fresh (out of their pods) or frozen

9 ozs. baby spinach leaves

Scant 1 oz. hazelnuts, toasted and roughly chopped

21/2 ozs. reduced-fat feta cheese, crumbled

For dressing:

3 tbls. olive oil

1 tbl. raspberry vinegar

1. Preheat the oven to 350 degrees. To make the dressing, mix the olive oil and raspberry vinegar together; season well with salt and pepper, and leave for the flavors to develop.

2. Arrange the salmon fillets in a roasting pan, drizzle over the olive oil, and scatter the thyme leaves over. Season with salt and pepper and bake in the oven for 25 minutes until the fish is cooked and flakes easily. Remove from the oven and set aside to cool.

3. Cook the fava beans in a pan of boiling salted water for 8 minutes or until tender; then drain, refresh with cold water and drain again. Arrange the spinach leaves on a platter; flake over the fish and add the fava beans. Sprinkle over the hazelnuts and feta and drizzle with the dressing when ready to serve.

Tip: You can toast hazelnuts in a small frying pan over medium-high heat: cook for 5 minutes, moving them around regularly to prevent burning. Alternatively, roast them in a hot oven for 5 minutes, again keeping a close eye on them.

Nutritional analysis per serving: 752 calories, 6 grams carbohydrate, 3 grams sugar, 6 grams fiber, 56 grams fat, 10 grams saturated fat, .44 grams sodium.