A while back I got this book entitled “THE 4-INGREDIENT DIABETES COOKBOOK”, by NANCY S. HUGHES. Even though I have no diabetes, I know that many of my followers do, and many of them also have relatives or friends that unfortunately have to deal with this disease.
That is why I accepted that I would receive this book for its promotion, and thus many people can consider having it as an option when it comes to looking for cooking ideas. For this occasion I prepared a very simple yet delicious recipe, Almond quinoa with cranberries.
THE 4-INGREDIENT DIABETES COOKBOOK is a valuable tool for those managing their diabetes and anyone looking to have a healthier relationship with food. Starting with staples and easy-to-find, natural ingredients, the recipes are a real treat for all, even for those who aren’t living with diabetes.
About the American Diabetes Association
The American Diabetes Association® is leading the fight to STOP DIABETES® and its deadly consequences for those affected by diabetes. The Association funds research to prevent, cure, and manage diabetes; delivers services to hundreds of communities; provides objective and credible information; and gives voice to those denied their rights because of diabetes. Founded in 1940, its mission is to prevent and cure diabetes and to improve the lives of all people affected by diabetes. For more information please call the American Diabetes Association at 1-800-DIABETES (1-800-342-2383) or visit www.diabetes.org. Information from both of these sources is available in English and Spanish.
About the Author
Nancy S. Hughes is an authoritative food consultant, recipe developer, and nationally recognized cookbook author and contributor specializing in traditional and healthy recipes for families and those on restricted diets. She has written 18 nationally published cookbooks, as well as developed recipes for 58 additional cookbooks with over 7,500 published recipes to her credit. Nancy has worked with clients across the United States and Canada with major corporations, health-focused organizations, magazines, and web-based clients, including: American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Del Monte Food, Canola Council, National Processed Raspberry Council, Rice Federation, eMeals, and Nestlé.
- 4 ounces slivered almonds
- 3/4 cup dry quinoa
- 3 tablespoons dried cranberries
- 1 tablespoon honey
- Heat a large saucepan over medium-high heat. Add almonds and cook 2 minutes or until beginning to light brown, stirring frequently. Set aside on separate plate.
- Pour 1 1/2 cups water into the saucepan and bring to a boil. add the quinoa, reduce heat to low, cover and cook 13-15 minutes or until liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Top with the almonds and cranberries. Drizzle with the honey (or sprinkle with cinnamon sugar.)