Healthy Eating for Diabetes

I'm looking at the Chicken Tagine recipe (page 115) and its accompaniment Jeweled Couscous (page 61). The only ingredients I'm going to have to buy are the chicken thighs, garlic, saffron and fresh cilantro. For the couscous, easily available in the metro area where I live, I'll also get the flat leaf parsley and a lemon. Both recipes will use the slivered almonds and dried apricots I keep on hand, and the cilantro purchased for the tagine. If you want to eat healthier, you are probably going to have to change what you have in your pantry, as well as what and how often you shop. This book was originally published in Great Britain, and has an international sensibility to the recipes. Some might call it a gourmet approach. But I'm very happy with it. Beyond trying new foods that I've not tried to make myself (explained simply and clearly, with beautiful photos), I believe attention to glycemic index is important, at least for my metabolism. This is the concept where you take into account how fast a certain food is metabolized by the body, so that you even out the sugar highs and lows. I give this a 5 because it is an easy introduction to a healthier diet, with how to information in the front section, and tasty recipes in the rest. I may never get to the tea-smoked quail, but there are lots of tempting choices. Tagine, here we come... The apple crisp will be next.