fbpx

Tasty Diabetes Friendly Recipes

written by Sheila Rabala 14th November 2017

14th of November is World Diabetes Day and the 2017 theme is ‘Women and diabetes – our right to a healthy future’.  When it comes to your recipes, it is important to have diabetes friendly meals that will allow you to cater to the health needs of those around you. Here are three delicious recipes that will have your guests happy and healthy!

Mushroom & Thyme Risotto

PREP: 5 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

1 tbsp olive oil

350g mushroom, sliced

100g quinoa

1l hot vegetable stock

175g risotto rice

handful thyme leaves

handful grated parmesan

50g bag rocket to serve

Method

Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.

Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

Carrot & Lentil Soup

PREP: 10 MINS

COOK: 15 MINS

SERVES: 4

Ingredients

2 tsp cumin seeds

pinch chilli flakes

2 tbsp olive oil

600g carrots , washed and coarsely grated

140g split red lentils

1l hot vegetable stock (from a cube is fine)

125ml milk

plain yogurt

(optional) and naan bread, to serve

Method

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Salmon Burgers

PREP: 20 MINS

COOK: 10 MINS

SERVES: 4

Ingredients     

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks

2 tbsp Thai red curry paste

thumb-size piece fresh root ginger, grated

1 tsp soy sauce

1 bunch coriander, half chopped, half leaves picked

1 tsp vegetable oil

lemon wedges, to serve

For the salad

2 carrots

half large or 1 small cucumber

2 tbsp white wine vinegar

1 tsp golden caster sugar

Method

Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

Meanwhile peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

You may also like