Diabetic Living Australia — July-August 2017

SPROUT'S HONOUR

This divisive foodstuff is so packed with goodness, you'll

want to acquire a taste for it (if you haven't already)

All the tips, tricks and inside knowledge for healthy

cooking, brought to you by our food editor, Alison Roberts

KITCHEN TIP

PER SERVE 596kJ, protein 4g,

total fat 6.5g (sat. fat 2g), carbs

16g, fibre 2g, sodium 147mg • Carb

exchanges 1 • GI estimate medium

60-SECOND

DESSERT

Toast 1 Nanna’s Waffle

and top with 2 canned

apricot halves (drained)

and 2 Tbsp low-fat

vanilla custard. Sprinkle

with 2 tsp flaked

almonds. Serves 1.

Can I convert you to brussels sprouts?

I know people either love or hate

them, and I have to say I am a lover.

The versatile veg is full of flavour

and is actually one of the healthiest

around. It's also a great source of

betacarotene and folate – 100g

provides twice your daily vitamin C

requirements and only 150kJ!

Pick sprouts that are firm, compact

and bright green. The smaller ones

tend to have more flavour. They’ll

keep in the fridge in a plastic bag for

up to three days, so only buy what

you need. To prepare, simply trim

the ends. Sprouts can be roasted,

finely shredded and sautéed with

a little extra virgin olive oil, garlic,

lemon juice and freshly ground

black pepper, or shredded and

served raw in salads. Look out for

delicious recipes in this issue (pages

46, 56 and 57), give them a go and

let me know if you’re converted!

Food bites

To discover which Diabetic Living recipes are lower carb, vegetarian, gluten free,

have a gluten-free option or can be frozen, turn to our Recipe Index on page 134.

We want you to get the most out of every issue, so please share your ideas by

writing to us at [email protected]

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