- Messages
- 314
- Type of diabetes
- Type 2
- Treatment type
- Diet only
If you are looking for some new, but simple, ways to prepare your veggies, the new cookbook by Dan Buettner is a great option, IMO. He breaks down recipes into geographic zones: Sardinia, Okinawa, Nicoya, Ikaria, Loma Linda. As is typical of Blue Zone recipes, they are mainly vegetable based, but with a few bread, pasta, rice dishes in addition. A number of legume recipes. It’s full of lovely photos and easy to follow directions. Fair warning, there are a few recipes from Okinawa that use a little fish - for the dashi, but he does provide a vegan option.
so far, I’ve made the hearts of palm ceviche and the 10-minute veggie Champura. Both simple and delicious. I have a pot of spiced beans on now.
If you are not familiar with his prior work, as is typical of Dan Buettner, he talks about foods that cause a lower insulin release and the low glycemic index as being a possible part of the health of the Blue Zones diets. In this book he also mentions fasting as healthy, but it’s a quick blurb since this book is specifically about food. The recipes stay true to this belief, which I appreciate because dodging the copious pasta dishes in most vegetarian cookbooks gets tedious. But he floats an idea that (as far as I can remember) a first for his books. - is eating fewer foods (he mentions rotate same 20ish ingredients) as being healthful - I guess the idea being you challenge you immune system less with limited foods. Something to look more into.
anyway, so far I’m a happy owner of the book and looking to make more items from it.
~ in no way connected with the author, just a fan.
so far, I’ve made the hearts of palm ceviche and the 10-minute veggie Champura. Both simple and delicious. I have a pot of spiced beans on now.
If you are not familiar with his prior work, as is typical of Dan Buettner, he talks about foods that cause a lower insulin release and the low glycemic index as being a possible part of the health of the Blue Zones diets. In this book he also mentions fasting as healthy, but it’s a quick blurb since this book is specifically about food. The recipes stay true to this belief, which I appreciate because dodging the copious pasta dishes in most vegetarian cookbooks gets tedious. But he floats an idea that (as far as I can remember) a first for his books. - is eating fewer foods (he mentions rotate same 20ish ingredients) as being healthful - I guess the idea being you challenge you immune system less with limited foods. Something to look more into.
anyway, so far I’m a happy owner of the book and looking to make more items from it.
~ in no way connected with the author, just a fan.