"Julie Bove" > wrote in message
...
> Yep! I got not one, but TWO of them for Christmas.
>
I've seen a number of posts saying that at least for type 2 diabetics,
cookbooks labelled low-carb are usually better than those labelled
diabetic.
[snip]
>
> The next cookbook looks really nice at first glance. Plain white paper
> with some vegetables on it. Entitled Delicious Diabetic Recipes, The
> Gourmet Cookbook For A Healthy Life. It is written by an MD who is also a
> Cordon Bleu chef.
>
> Part 1 is Basic Ingredients and Techniques. There are starches, cooking
> with fats, less salt and more flavor, lots of vegetables, sweetening
> without sugar (they recommend choosing fruit for dessert) and baked goods.
> The last two sections are small and do include things like using prepared
> Phyllo Pastry.
>
> Part 2 is about making healthy eating a habit. It includes quick meals,
> leftovers, fish, cold food on the go, using frozen ingredients, freezing
> meals and using seed sprouts for quick cooking. Also included in this
> section are family meals, cooking for kids, healthy entertaining, and
> snacks. Now I haven't looked at the recipes yet. Will do this in a
> minute. But I notice that the snacks are all things made of vegetables.
> There is a pumpkin carpaccio with nigella. I am not sure what nigella is,
> but I thought it was a bird seed. I could be wrong though. Now let me
> look at the recipes because this one does look promising!
>
I hadn't heard of nigella before either, so I did a web search for it. It's
a
black, bitter seed used as a spice, originally from southwest Asia. Not
one I saw years ago when I frequently searched the spice racks at
several stores with good spice selections, and not one that sounds like I'd
like the taste of it.

http://en.wikipedia.org/wiki/Nigella_sativa

Robert Miles