A fresh lower-carb take on Cuban food that’s diabetes-friendly
I was excited to receive Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nuevo Cubano Cuisine because I love Cuban food but know it’s not always the healthiest cuisine. This healthy chef has renovated traditional and Nuevo Cubano cuisine to meet the standards of the American Diabetic Association. It’s also completely bilingual, which I loved. It might give other Latino cooks ideas on how to renovate their family recipes to make them healthier too.
Layout and design:
The book is organized into these chapters: introduction, farmer’s market, glossary, pantry, kitchen essentials, gluten-free flour substitutes, Cuban classics, stews, side dishes & condiments, smoothies, breakfast, farmer’s market dishes, salads, and surf & turf.
Color photographs in the center of the book highlight some of the delectable dishes, like the pork tenderloin above.
Recipes include slow-cooker chicken and rice, Cuban-style braised oxtails, little-neck clams with garlic and cilantro, rosemary-roasted Brussels sprouts, mango salsa, turkey bacon chunky guacamole, and baked egg with avocado, tomato, and citrus salad.
What I liked about the book:
Clean layout, easy to read, wide variety of both traditional and nuevo recipes, full nutritional analysis including exchanges. Recipes are mostly gluten-free, although not necessarily grain- or dairy-free.
I wasn’t so keen on:
Recipes were not coded for special diets.
Diabetic, low-sodium, paleo, celiac, gluten-free diets
Not recommended for:
Migraine, vegan, vegetarian diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (low-sodium, gluten-, dairy-, egg-free), it is no longer possible for me to test the recipes and do them justice.