This book has no sugar, no gluten, but it does have all of the accolades (plus real reader reviews) to prove why low- carb cooking can be the solution to managing diabetes. 

Education meets easy cooking 

The award-winning book that sold 40 000 copies worldwide and has been described as “an invaluable resource”, has been updated and is finally back on shelf to help even more people. Knowing the impact this book – part handbook, part cookbook – has had, our team was eager to share the locally-produced, practical guide. 

The Type 1 & Type 2 Diabetes Handbook with over 100 low-carb recipes (Quivertree, R399) was written by food editor, trained chef and mother to Lucca (who was diagnosed with Type 1 diabetes at the tiny age of 8) Vickie De Beer, together with South Africa’s leading paediatric dietician Kath Megaw, and Prof David Segal.  

Before you get the wrong idea, this book is not exclusively for kids – although we’re sure the cute drawings and bright colours will catch their attention – but rather for kids and adults alike. In fact, it focuses on the whole family coming together to support the person in the house that has diabetes, switching the home to a low-carb diet that’s sugar and gluten-free. 

Sound difficult? Yes, yes it is, but that’s why you’ll need some help to make the shift when you or your loved one is diagnosed. This is the helpline the whole family needs. 

In this handy guide you will:  

• Get over 100 low-carb recipes, with a seasonal meal plan to match 
• Learn about the types of diabetes, plus how insulin and glucose work 
• Get sound advice from moms, a trained chef, a dietician and a doctor 
• Learn how to help little ones cope with diabetes at school, parties and everyday life

Those who are diagnosed with insulin resistance or metabolic syndrome will also greatly benefit from the recipes in this book, as it will help reverse the progression into full-blown diabetes. 

Also read: The scoop on diabetes

Cream cheese pancakes 

Makes 4 

Making little pancakes is a cinch. We mix and fry only four for breakfast so you’ll need a small 20cm, non-stick pan to make it easier. 

Ingredients 

½ cup (125g) full-fat cream cheese 
½ cup (55g) almond flour 
2 Tbsp (30ml) coconut flour
4 eggs 
½ tsp (3ml) cinnamon 
1 tsp (5ml) vanilla extract 
Pinch of salt
Butter, for frying 

For serving  

Fresh berries and plain yoghurt or bacon 

Method 

1. Combine all the ingredients (except the butter) in a food processor, or use a stick blender, to make the batter. 
2. Melt butter in a non-stick pan over a medium-high heat. 
3. Add about 4 Tbsp of the batter and fry until it starts to bubble on the top. 
4. Flip the pancake over and fry for another minute or until golden. 
5. Repeat with the remaining batter. 
6. Serve with yoghurt and berries, or bacon.

 

Haddock frittata 

Serves 6 

Feel free to use salmon in the recipe instead of haddock. This frittata also makes a good dinner option. 

Ingredients 

1 cup cream 
6 eggs 
¼ cup grated Parmesan 
Handful of chives, chopped 
Handful of parsley, chopped 
Salt and milled pepper 
1 Tbsp olive oil 
1 onion, chopped
2 cloves garlic, chopped 
400g smoked haddock, cut into 8 pieces 
125g cauliflower, cut into florets and steamed in the microwave for 5 minutes 
½ cup cream cheese 
4 bay leaves 
Salad leaves (optional), for serving 

Method 

1. Whisk together the cream, eggs, Parmesan, chives and parsley. Season. 
2. Heat the oil in a shallow ovenproof pan over a medium-high heat.
3. Fry the onion and garlic for 3 minutes or until soft. 
4. Add the haddock and fry for another 3 minutes or until golden brown. 
5. Lower the heat and add the egg mixture, then the cauliflower and dollops of cream cheese. Top with the bay leaves. 
6. Bake in the oven at 180°C for 25 minutes or until the frittata is puffed up and golden brown. 
7. Serve the frittata garnished with a few salad leaves.

For More Information: www. quivertreepublications.com 

Words by: Liezl Vermeulen 
Photographs: Craig Fraser

Also read: What you need to know about diabetes