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The ultimate Instant Pot cookbook for people with diabetes, from the diabetes food and nutrition experts! THE INSTANT POT DIABETES COOKBOOK, by bestselling author and food consultant Nancy S. Hughes and the American Diabetes Association. The book features easy and lightning fast recipes optimized for the Instant Pot and features dishes for every meal of the day. It comes out in months later in November just before the holidays.

This Instant Pot–authorized cookbook from the experts at the American Diabetes Association contains 90 easy and healthy recipes made with simple ingredients. Inside, you’ll find nutritious, flavorful Instant Pot recipes that will easily transform into mouth-watering meals. Each recipe includes detailed instructions to walk you through every step of cooking with your Instant Pot. Recipes include family favorites as well as a wide range of options inspired by Mexican, Italian, Thai, Indian, and Cajun cuisines. Whatever you have a taste for, you’ll find it in this book! Additionally, each recipe meets the nutrition guidelines set by the American Diabetes Association.

Other features of the Instant Pot Diabetes Cookbook include:

Pressure Pointers to help you understand how your Instant Pot works and what it can do
A table of cooking times for a variety of ingredients from grains to veggies to meats
Essential kitchen equipment and ingredients to have on hand to make diabetes-friendly cooking with your Instant Pot a breeze
Complete nutrition information with each recipe to make diabetes meal planning easy

About the Book:

THE INSTANT POT DIABETES COOKBOOK
by Nancy S. Hughes and the American Diabetes Association

Paperback: 192 pages
Publisher: American Diabetes Association; 1 edition (November 26, 2019)
Language: English
ISBN-10: 1580407064
ISBN-13: 978-1580407069
Product Dimensions: 8.5 x 9 inches
Shipping Weight: 1.1 pounds

About the Author:

Nancy S. Hughes is a bestselling author and leading food consultant. She has written more than 20 nationally published cookbooks and developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the U.S. and Canada. She works with major corporations, health-focused organizations, magazines, and web-based clients including: the American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Del Monte Foods, the Canola Council, National Processed Raspberry Council, Rice Federation, eMeals, and Nestlé.

Wilt-guilt season is upon us – that time of the year when you have the best cooking intentions, but inevitably the bundle of fresh herbs you bought wilts away in the fridge.

Gourmet Garden is the true food hack for staving off wilt-guilt. Offering a range of flavorful stir-in pastes and lightly dried herbs that last for up to four weeks in the fridge, Gourmet Garden will stay fresh. It’s the ideal ingredient for sprucing up classic dishes like quiche and pastas and keep you from grappling with heads of garlic or ginger root.

A few fresh recipes your friends and family will love below:

Vietnamese Rice Paper Rolls

Ingredients

20 sheets rice paper rolls

1 roast chicken, Meat removed and shredded

300 grams wombok

100 grams carrot, julienned

100g snow peas, julienned

100 grams red capscium, finely sliced

1 1/2 Avocados, sliced

125 grams bean sprouts

50 grams fried shallots

50 grams Crispy noodles

2 tablespoons

Method

1. Combine the wombok, carrot, snow peas, South East Asian Seasoning and capsicum, and toss together to make slaw.
2. Soak rice paper rolls individually, in tepid water. Place on bench or board to fill.
3. Place slaw, chicken, avocado, sprouts, fried shallots & crispy noodles, on rice paper and roll up.
4. Dip in sweet chilli sauce to serve.

Grilled Vegetable Sliders with Chilli Tomato Relish

Ingredients

1 Sabrosa tomatoes, sliced

3 teaspoons Chilli, mild Cold Blended Paste

1/3 teaspoon fennel seeds, crushed

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1 teaspoon Garlic Cold Blended Paste

2 teaspoons Basil Cold Blended Paste

2-3 tablespoons Woolworths Select Extra Virgin Olive Oil

1 yellow capsicum

1 red capsicum

4-8 large Portobello mushrooms

2 zucchini, thinly sliced lengthways

8 small round bread rolls

2-3 tablespoons labna or other soft cheese

Baby rocket or small salad leaves

1 small red onion, thinly sliced into rings

Method

1. In a small saucepan simmer the tomatoes, chilli, fennel, vinegar and sugar for 12-15 minutes, stirring often. Season to taste with salt and pepper and set aside to cool.
2. Heat a heavy non-stick pan or hotplate to medium-hot.
3. In a small bowl combine garlic, basil and oil. Cut capsicums in half, trim away seeds and inner ribs then cut each half into strips. Trim mushroom stems flat.
4. Brush the garlic and basil oil over the capsicum, mushrooms, zucchini and place in the pan or on the hotplate. Grill, turning occasionally, until the vegetables are tender and the skin of the capsicum blistered and dark. Brush occasionally with the remaining herb and garlic oil. Carefully remove skin from the capsicum strips.
5. Split the rolls and toast the cut side. To assemble, spread both cut sides of buns with labna or soft cheese. Onto the bottom buns place a few pieces of rocket or salad leaves then a grilled mushroom, a few pieces of zucchini and capsicum, and a few onion rings. Finish with a dollop of the tomato chilli relish and a few more leaves.
6Serve with any remaining tomato chilli relish.





Chorizo, Vegetable and Mixed Herb Pizza

Ingredients

1 or 2 pizza bases

3 tbsp tomato paste

3 tbsp Lightly Dried Mixed Herbs

1 spanish onion, sliced

1 red capsicum, sliced

2 chorizo sausages, thinly sliced

1/2 cup mozzarella cheese, grated

Aioli and rocket, to serve

Method

1. Pre-heat oven to 170*C
2. Combine 2 tbsp Mixed Herbs with tomato paste and spread onto pizza bases.
3. Top with cheese, onion, capsicum and chorizo.
4. Bake for 15 minutes.
5. Serve topped with aioli, rocket and 1 tbsp sprinkle of mixed herbs

About Gourmet Garden:

Gourmet Garden is passionate about making fresh herbs and spices easy for everyday cooking.Fresh herbs and spices make an amazing difference to any meal: their flavor, color, aroma. But let’s be honest, when you are busy, particularly during the week, fresh herbs just aren’t practical. Count the bunches of wilted herbs that you’ve thrown out after only a few days….and Gourmet Garden all knows the hassle of garlic and chilli fingers!Gourmet Garden’s herbs keep fresh for weeks so you can have a herb garden ready when you are any day. Put simply, your Gourmet Garden herbs are: Australian, organically grown herbs Washed, chopped & prepped within 18hrs of harvesting Made with no preservatives, pesticides or nasty stuff Pre-prepared…washed, chopped & ready to use With the same look, taste & aroma of fresh herbs Cared for (with tender, loving, care) from farm to plate It’s as easy and fresh as that!

The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking

Wilt Guilt No More with Gourmet Garden

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