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Test Cooks - Please Review the Recipes
on March 16, 2013
I checked out The Blood Sugar Solution Cookbook by Mark Hyman, MD from my local library. That's my usual procedure before adding another cookbook to my bulging shelves. Over a three-week period I have tried several of the recipes contained in the book. Having done so, I am curious who exactly tested and/or wrote out the recipes? There are several of them where ingredients appear to have been left out, or where there is not enough to do what is stated in the instructions. I ended up needing to double some amounts (clearly making the nutritional analysis incorrect according to what the book states). Here is one example:
Lemon-Garlic-Basil Chicken (page 229)
2 teaspoons extra-virgin olive oil
1 garlic clove, peeled
1/4 teaspoon cayenne pepper
juice of 1/2 small lemon
3 teaspoons chopped fresh basil
1/2 teaspoon sea salt
4 (5-ounce) boneless, skinless chicken breasts
1-1/2 teaspoons of the olive oil plus the next 5 ingredients are combined and then you are to "toss the chicken until evenly coated" and let it marinate for 10-15 minutes. There is so little of the mixture, it is impossible to do! (And, I made sure the chicken was the correct weight for the recipe.) I ended up doubling the amounts (except salt) to be able to do any coating at all. The flavor was wonderful and my family enjoyed the chicken -- I will give it that -- but I am working on recording my calories, sodium, etc. into a tracker, and I am sure it was off for that meal.
Another recipe (Moroccan Chicken with Cauliflower and Cashews) says at the end to "transfer to a serving dish and garnish with the chopped cashews." The recipe calls for 6 cups of low-sodium chicken broth. Without rice or a grain included in the recipe, this one ends up being a soup rather than something you could place onto a serving dish. None of the other ingredients will soak up that much broth while it cooks "about 25 minutes" in the oven. Was something left out? Again, the taste was great, but I wasn't planning on serving a soup that night (based on what the recipe implied).
If you are serious about watching your blood sugar, the amounts need to be correct and the nutritional analysis right! Readers shouldn't have to make adjustments like I found myself needing to do on all but one of the recipes I tried. Will I buy the cookbook? I am trying a few more recipes before I make up my mind. I love the overall principle and so many of the recipes sound great. The jury is still out for me.