The Blood Sugar Solution Cookbook: More than 175 Ultra-Tasty Recipes for Total Health and Weight Loss
Mark Hyman M.D.
Format: PDF / Kindle (mobi) / ePub
In THE BLOOD SUGAR SOLUTION COOKBOOK, Dr. Mark Hyman shares recipes that support the BLOOD SUGAR SOLUTION lifestyle. In 1900, only two percent of meals in America were eaten outside the home; now it is over fifty percent. Dr. Hyman calls for readers to take back their health by taking back their kitchens. The major culprit of diabetes, obesity and heart disease is insulin imbalance. Following Dr. Hyman's scientifically based program for rebalancing insulin and blood sugar levels, this cookbook presents 175 delectable recipes that are free of allergens and harmful inflammatory ingredients. Readers will exchange toxic factory-made foods for nutritious and easy-to-make dishes such as Chicken Satay with Peanut Sauce, Mexican Shrimp Ceviche, Tuscan Zucchini Soup, Raspberry Banana Cream Pie Smoothie, Chocolate Nut Cake, and more. THE BLOOD SUGAR SOLUTION COOKBOOK will illuminate the inner nutritionist and chef in every reader.
dressing over the vegetables and toss until evenly coated. Serve. Nutritional analysis per serving (1 cup): calories 230, fat 10 g, saturated fat 1 g, cholesterol 0 mg, fiber 6 g, protein 8 g, carbohydrate 25 g, sodium 348 mg CARIBBEAN BLACK-EYED PEA SALAD Serves: 4 Prep time: 10 minutes Level: Easy Budget: $ This salad is a dynamic mixture of fresh cilantro, garlic, lemon, and peppers that naturally blend together to create a delicious plant-based lunch. DRESSING: ¾ cup
of the sesame oil. Press the sole onto the sesame seeds to form a crust. Set aside. 2. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet. Cook the fish until golden brown, approximately 2–3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2–3 minutes. The fish should flake apart with gentle
bowl and set aside. ASSEMBLE THE LASAGNA: 1. Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with 1 tablespoon of the oil and begin layering the components. Start with a layer of one-fourth of the eggplant and zucchini slices at the bottom, and then spread all of the spinach verde sauce on top in an even layer. Add another layer of eggplant and zucchini and spoon on half of the tomato sauce. Then add another layer of eggplant and zucchini and sprinkle with the macadamia
pot and stir gently so they don’t stick. 2. Cook the noodles until just past al dente, 6–8 minutes. Drain the noodles and run cold water over them for 3–4 minutes to cool them down. Drain any excess water and transfer the noodles to a bowl. Toss them with the sesame oil to prevent sticking. 3. Heat the coconut oil in a medium cast-iron pan over medium heat. After a minute add the ginger, salt, mustard seeds, and cumin seeds. Stir-fry the spices until the mustard seeds are popping and toasted,
Spread half of the beans across the tortillas and sprinkle over half of the cheese. 5. Add two more tortillas on top and cover with the browned turkey. Add a few shakes of hot pepper sauce (or more if you like it hot) to the turkey and cover with another layer of tortilla. Top with the remaining beans and cheese and put the pan in the oven. 6. Bake until the cheese is melted and the beans are heated through, 15–20 minutes. 7. Remove the pan from the oven and transfer the lasagna to a platter.