In a recent press release from the National Union of Federations and Associations of Cardiovascular Diseases, three starred chefs share tempting recipes. What do they have in common? Their preventive power against diabetes, cholesterol and cardiovascular disease.
The Alliance du cœur association has just shared three recipes from starred chefs to adopt if you want to prevent your risks of diabetes, cholesterol and cardiovascular disease. You can discover them on the following pages.
Specifically, diabetes lowers the level of “good” cholesterol (HDL) and increases the level of triglycerides and “bad” cholesterol (LDL). However, too high a cholesterol level is a risk factor for cardiovascular disease (heart attack, hypertension, stroke, etc.). By protecting yourself from diabetes, you will also reduce your risk of heart disease.
Diabetes: what foods should you avoid?
If you have diabetes, it is important to take this into account in your diet. There are certain foods that are contraindicated. The list :
sodas : the rate of carbohydrates contained in these drinks should be avoided. Even light sodas are not tolerated. Such high sugar levels in these drinks can raise your blood sugar levels. We forget all the sugary drinks. It is advisable to favor water if you are thirsty. cheese : some animal fats are not beneficial for diabetics. Cheese should be avoided including egg yolk, butter, sour cream or even meat; the cold cuts : it is also part of the list of foods to avoid. Foods known to be salty such as snack crackers are also your enemies with diabetes; cakes : a gourmet pleasure to avoid in case of diabetes. Pastries, sweets and jams are also concerned; industrial dishes : often misleading, they contain a lot of hidden sugar. It is strongly recommended not to eat ready-made meals if you have diabetes. Favor homemade meals for your health.
This list is not exhaustive. If you have diabetes, there are other foods to avoid. We cite: mayonnaise, dried fruits, quick rice, mashed potatoes, breaded fish, fried vegetables or in sauce, honey, ice creams, waffles or even chocolate or honey filled cereals .
Cholesterol: the few forbidden foods
Cholesterol is present in our food but also in our organization and this, of course. In case of high rate, certain foods should be avoided such as:
the cold cuts : we can eat it exceptionally but it is recommended to eat as little as possible; dairy products : you can replace cream and butter with reduced-fat options. In addition, prefer skimmed milk; fatty meats : processed meats (sausages and hamburgers) should be avoided. It is also advisable to check the nutrition labels when you go shopping; pastries : they are also to be limited. They do not help maintain a good blood cholesterol level.
Good news, the dark chocolate brings you “good” cholesterol. If you love to eat it during your sweet break of the day, it is not for you. not forbidden eat a small square.
Discover the following pages the three recipes of starred chefs to take care of your heart.
Type 1 diabetes: a soup of green lentils and sturgeon
This recipe, made by starred chef Marc Haeberlin, is suitable for 4 people. Here are all the ingredients you need:
200 gr of green lentils from Le Puy; 1 onion ; 1/2 leek; 1 celery chop; 1 clove of garlic; 4 tablespoons of olive oil; 1 liter of chicken breast stock; 1 bay leaf; 1 branch of thyme; 1 clove; 40 cl of fresh cream; 50 gr of butter; 1 small carrot; 50 gr of celeriac; 160 gr of smoked sturgeon; 1 lime; 2 tablespoons of vodka; 2 tablespoons of chopped chives; salt and pepper.
Swell the lentils in cold water for 2-3 hours.
Peel the onion and chop it. Clean the leek and cut it into strips. Then, thin the celery chop and do as for the leek. Peel the garlic and crush it. Put these vegetables in a casserole dish with olive oil and let them melt for 3 minutes. Drain them and add them to the preparation. Then, thread the bottom of white on top. Bring everything to a boil. Chef’s advice : do not salt!
Then bind the bay leaf with the thyme and style the clove in this bouquet. Add it to the casserole dish. Cover and cook over low heat for 40 minutes.
After cooking, remove the bunch of aromatics. Pour 25 cl of cream into the lentils, salt and pepper. Pass everything in a blender, incorporating the diced butter. Pass it all through a Chinese or in a fine colander.
Peel the carrot and celeriac, cut them into very small 1mm dice (brunoise). Place them in boiling water, then drain them. Cut thesturgeon in cubes of 4 to 5 mm. Put the brunoise in soup plates, as well as the sturgeon.
Grate the zest of citron and squeeze the fruit. Whip the rest of the cream without it being closed. Stir in the lime zest and juice and the vodka. Salt lightly and pour the hot soup into the plates. Cover everything with lemon whipped cream. Sprinkle the dish with a little chopped chives and present the croutons separately.
Type 1 and 2 diabetes: pumpkin cream and gourmet sandwiches
Chef Laurent Le Berrigaud made this simple recipe. For this you will need:
1 pumpkin of 1.5 kg; 4 slices of wholemeal or wholemeal bread of 50 g each; 4 fresh cheeses with 0% fat; 4 fresh eggs; 35 g of walnut kernels; 200 g of liquid cream; a few sprigs of chives; salt and pepper ; nutmeg
First, wash the pumpkin, cut it in half, hollow it out. Then, dice it (remove the stalk, which cannot be eaten). Cook it in a large pot of boiling water for 12 minutes.
Then cook the eggs 7 minutes in a pot of boiling water. While cooking, spread the slices of bread with fresh cheese. Wash and chop the chives. Coarsely crush the nuts. Shell the eggs, cut them in 4, place them on the toast then sprinkle with nuts and chive.
Drain the pumpkin, keeping a ladleful of the cooking water. Then mix with the condensed milk and the cooking water. Salt, add nutmeg, pepper.
You can now taste all with the toast!
Cholesterol: a fillet of hake in langoustine juice with a leek fondue
For 6 people you will need:
600 g of Hake fillets divided into 6 portions; 700 g Live langoustines; 1 bouquet garni; 70 g Butter; 1 bunch of Coriander; salt, Kari Gosse (or spicy Indian curry); 3 cl Olive oil. To make the leek fondue you need:
800 g Leeks; 30 g Butter; 100 g of Kasha; salt and pepper.
For the preparation of the langoustine broth it’s very simple:
In a casserole dish, pour the heads and shells of the tails of the langoustines and crush them with a masher (or a wooden rolling pin). Then cover them with water. Add the bouquet garni, salt, bring everything to the boil. Cover and cook over low heat for 30 min. Stop cooking and let infuse for 15 min. Then strain the broth. Keep it warm.
To prepare the leek fondue:
Boil 20 cl of lightly salted water. Incorporate the Kasha and cook, covered, gently for 10 min. Then wash and finely slice the leeks. Gently steam them covered in 30g butter, salt, pepper. Leave to cook for 20 minutes. Mix the Kasha with the leek fondue and keep it warm.
To prepare the hake:
Preheat the oven to 250°. Arrange the portions of hake in a gratin dish, sprinkle them with knobs of butter and wet them with the langoustine juice. Place the dish in the oven 250° and cook the fish for 5-7 min. The flesh of the fish should loosen under the pressure of the finger.
For the dressing, simply heat the langoustine tails in a pan with a littleolive oil. Chop the bunch of coriander. In the 6 deep and hot plates, sprinkle the base with coriander and draw up in the center, a bed of leek fondue with buckwheat. Then, place everything around the langoustines and place the fish on the fondue.
Finally, cover everything with the cooking juices. Now you can serve your dish and go to the table without delay !