The Hemp Connection:
Meri Raffeto

I recently received a review copy of the Glycemic Index Cookbook for Dummies, by Meri Raffetto, RD, and Rosanne Rust, MS, RD, LDN. Meri's name may sound familiar to some of you, as she also wrote the Glycemic Index Diet for Dummies.

This followup book is a nice practical guide to putting the principles of the glycemic index into action. I like this. I can't tell you how many times I've spoken to groups of women with PCOS who can repeat the many sound principles of diet for PCOS, as if they have more education than I do on the topic, but look at me like a deer in the headlights at the end of the presentation when I ask,"OK, now what are you all cooking for dinner?"

What really matters is not how much you KNOW about what to eat, but how often you EAT based on what you know. This book transitions you from theory into practice.

This book is not lacking in theory, however. It nicely distinguishes between low-glycemic foods and a low-glycemic diet, for example. You don't always get both with the same food choice.

The authors are also very good about discussing in detail the many factors besides diet (like stress, binge eating, not attending to portion sizes, for example), that can interfere with good blood glucose control.

Once they make sure you're on board with the principles of low-glycemic eating as they were intended to be used, they proceed to what to eat. Even there, they're entirely practical, reminding readers that if you haven't taken the time to stock your kitchen with the right items, you're not going to eat the way you say you want to. From planning your menus, and making your shopping list, to organizing your kitchen to navigating the grocery store, Meri and Rosanne work you through setting yourself up for success.

And then…about 2/3 of the book is actual recipes to use. If the recipes don't make you wonder why it took you so long to try this way of eating, the beautiful food photography in the middle of the book will certainly start you thinking!

Trust me, I saw chocolate, cream cheese cake, asparagus and goat cheese and toasted walnuts, cheesy quinoa with spinach, and even spaghetti, yes spaghetti!

If you're done with the theorizing and ready to get in the kitchen and get your eating plan off on the right foot, consider adding this book to your library.

Click here to order the Glycemic Index for Dummies
Click here to order the Glycemic Index Cookbook for Dummies — paperback version
Click here to order the Glycemic Index Cookbook for Dummies — Kindle version

Disclaimer: I do want to add that Meri is a personal friend and she did mention inCYST in her book as a PCOS resource. Because of this I do have a bias that cannot be avoided. However, I have declined to promote friends with other books, products and services on the blog that were not the right fit for our audience. I do my best to stay 100% fair, but I want you to know it's not a perfect world. Just wanted to be sure you know where I stand on the issue.

We have Temecula, CA inCYSTer Meri Raffetto to the rescue.

Meri is the co-author of the recently released Mediterranean Diet Cookbook for Dummies, and she forwarded this recipe from the cookbook.

I'm in!

Orange, Chocolate and Pistachio Biscotti

Prep time: 25 minutes Cook Time: 30 minutes Yield: 36 servings

Ingredients

¾ cup pistachios (whole)
¼ cup semi sweet chocolate chips, chopped lightly
2 cups flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt
2 whole eggs
1 egg yolk
1 teaspoon orange blossom water or 1 tablespoon orange zest
¼ cup flour, for work surface
Directions

1. Preheat the oven to 350 degrees. Place a piece of parchment paper on a baking sheet.

2. In a large bowl mix together the pistachios, chocolate chips flour, sugar, salt, baking powder, and baking soda. Cut in the butter and mix with a spoon.

3. In a small bowl, mix together the eggs, egg yolk, and orange blossom water.

4. Using a hand mixer, mix the egg mixture into the flour mixture forming the dough. Lightly dust hands with flour and form the dough into a ball.

5. Transfer the dough onto a work surface that has been dusted with flour. Knead the dough 5 times for 1 minute. Divide the dough in half and roll each piece into a log 8 inches long and 3 inch wide and 1-inch thickness. Place each log onto the parchment paper about 5 inches apart. Bake the logs for 20 minutes.

6. Remove the logs from the oven and cool for 10 minutes.

7. Gently transfer the logs to a cutting board and with a sharp knife, press down and cut biscotti pieces horizontally every ½ inch. The cookies will be ½-inch wide by 3 inches long. Place the cookies cut-side down onto 2 baking sheets lined with parchment paper.

8. Bake the cookies for 5 minutes, turn each cookie over and bake for an additional 10 minutes. Let the cookies cool completely on baking sheets before storing. Cookies need to be kept in a tightly covered container and can be stored at room temperature for 2 weeks.
Per serving: Calories 80 (From Fat 23); Fat 3g (Saturated 1g); Cholesterol 3mg; Sodium 42mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 2g.
Excerpt from The Mediterranean Diet Cookbook For Dummies®, Wiley, Nov. 2011.