Last Update: Thursday, April 17, 2014
|FAMILY FEATURES- Pear Perfection|
|Written by San Fernando Valley Sun|
|Thursday, 01 March 2012 04:38|
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 is the executive chef at the Surf Lodge in Montauk, New York, and 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, allnatural recipes that can be enjoyed by both diabetics and non-diabetics.
Cooking to Manage Diabetes Doctors recommend that 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). (See sidebar for more on the glycemic index.)
"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. They can be part of any meal of the day."
The two recipes here are from Talbot's book, and showcase the fresh, sweet flavor of pears. For more information, visit www.SamTalbot.com, and for additional pear recipes visit www.usapears.org.
• One medium pear provides 24 percent of your day's fiber, and 10 percent of your day's vitamin C - for only 100 calories.
• There are ten different varieties of USA Pears, each with its own color, flavor and texture.
• More than 80 percent of the fresh pears grown in the U.S. are from the Pacific Northwest states of Washington and Oregon. USA Pears are in season from early fall through early summer.
• Check the Neck for Ripeness
Ripeness is the key to enjoying pears at their sweetest and juiciest. To judge a pear's ripeness, USA Pear growers advise you to "check the neck." Press the neck, or stem end, of the pear. If it yields to gentle pressure, it's ripe, sweet and juicy. If it feels firm, simply leave the pear at room temperature to ripen within a few days. Don't refrigerate your pears unless you want to slow their ripening.
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
Recipes excerpted from the book, "The Sweet Life: Diabetes without Boundaries," by Sam Talbot. Published by Rodale. Copyright (c) 2011.