"Robert Miles" > wrote in message
...
> "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

Thanks! I forgot to look it up last night.