Michael Moore Blood Sugar cookbook for people with diabetes


simplicity and the fact that I am one of

them, someone who is trying to manage

a balanced life with diabetes, not just

another nutritionist or commentator giving

advice. I aimed for an easy-to-understand,

realistic and balanced approach and I

think that was appreciated.

As many diabetics realise,

recommended dietary habits are

in fact very healthy. How have your

family, and customers, responded to

your new-found insights?

My family is fully into living a good and

healthy life so we do it together, which

makes it even easier! When it comes to my

restaurant, O Bar and Dining, customers

still enjoying themselves without punishing

their bodies too much with excess sugars

or fats, so they walk away very happy.

Can you tell me a little bit more about

your own blood sugar control -- do

you blood test, and are you taking


I am insulin dependent and take 5-7

injections per day and test my blood

glucose levels 3-4 times every day. Then,

along with tablets for blood pressure and

cholesterol, I also exercise everyday.

Diabetes can be a devastating

diagnosis for some people, but you

seem to have been able to roll with

the punches... How do you feel now

about having diabetes?

I do not like having diabetes and am

ready for a cure to be found, but until then

I am motivated to enjoy my life and keep

cooking good food. It is just a personal

commitment and I suggest my way is a

good way to deal with it.

Many people with diabetes count

carbs but your recipes do not include

that information.

My first book was written very quickly,

but we now include carbohydrate

information with the recipes.


12 oz (360 g) fresh tuna fillet

olive oil

sea salt and pepper

4 oz (120 g) green beans,

finely sliced

2 cups fresh bean shoots

2 small green courgette, finely


1 lemon, zest and juice

9 oz (250 g) cooked red quinoa

1 bunch fresh mint, picked



1/2 cup salted roasted peanuts

1 fl oz (30 ml) olive oil

pinch chilli flakes

2 tablespoons hot water

• Rub the fresh tuna fillet with a little olive oil and season with sea

salt and pepper.

• Reheat a non-stick frying pan and sear the tuna on each side

over a high heat for 1 minute. Allow to cool at

• room temperature.

• In a small pot of boiling salted water, blanch the sliced green

beans for 1 minute then refresh under cold

• water or in ice. Drain until required.

• Make the dressing by crushing the peanuts in a mortar and

pestle. Stir in the olive oil and chilli flakes.

• Adjust the thickness with some hot water.

• In a large mixing bowl, place the beans, bean shoots and the

sliced zucchini. Stir in the lemon zest and

• juice.

• Add the cooked red quinoa then flake the tuna into the salad.

Add the picked mint leaves and dress with the

• peanut dressing. Mix the salad together carefully, using a



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