reducing added sugars and cutting back
on starchy food. Part of their advice is
to eat foods in their natural form, rather
than processed foods, which can have a
detrimental effect on health.
The book also contains tips for eating
out, holiday food and how to keep active.
Help on portion sizes is given throughout
the book and there is a CarbScale which
should help readers find the diet that best
suits them. There is a foreword by Dr
David Unwin, a Royal College of General
Practitioners Clinical expert in diabetes,
and recently voted one of the top 10 most
influential GPs in the UK. He saved his
practice £57,000 on medication for Type
2 diabetes by encouraging patients to
adopt a low-carb diet rather than tackle
it by only taking medicines.
The Caldesis own restaurants Caldesi
in London's Marylebone and Caldesi in
Campagna in Bray, as well as the Italian
Cookery School La Cucina Caldesi. They
are co-authors of Around the World
in 80 Salads and The Gentle Art of
Preserving, which was nominated for
the Guild of Food Writers' Cookbook of
the Year Award.
MAKING CARBS COUNT
The Diabetes Weight-Loss Cookbook
by Katie and Giancarlo Caldesi.
"We all know that a good pizza is hard to beat," says Giancarlo Caldesi,
"I have experimented with various alternative bases: cauliflower bases
have an overpowering taste; cheese-only bases are just too fatty; and
sweet potato bases are too high in carbs. So here we have it - tadah! Our perfect pizza base is made from
the humble courgette and a
handful of almonds. It is both crisp around the edges and supports the
taste of the topping without overwhelming it - and the kids love it, too.
I peel the courgette so that it doesn't have green flecks in the dough,
but use the whole vegetable if you prefer. Italy's "pizzaioli" (pizzamakers) are
divided between those who prefer cow's milk mozzarella
and those who would only dream of using buffalo milk mozzarella.
The latter contains more water but, in my opinion, the taste is superior.
If you choose to use cow's milk mozzarella, don't buy the one the
manufacturers say is for making pizza - it is rubbery and flavourless.
Just buy full-fat mozzarella. Whichever you opt for, tear the cheese into
pieces and drain in a sieve while you make the base."
A PIZZA THE ACTION
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