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    484 Recipes

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    Make sure they marinate a full day for best flavor. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

    Recipe #500893

    A refrigerator pickle, it makes a great, nutritious snack and the liquid makes a good salad dressing. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". Blanching and shocking the veggies helps them to retain crispness and crunchiness while still absorbing the liquid. They require different blanching times; jicama requires no blanching.

    Recipe #500886

    A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".

    Recipe #500880

    From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". The baking soda helps to soften the skins.

    Recipe #500863

    An unusual mix of flavors that even tofu-haters could love! Marinating it makes a huge difference. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen".

    Recipe #500846

    With frozen supersweet corn and good canned tomatoes, (like Muir Glen) you can make this soup all year round. It would be great with some cooked lobster in it, as lobster has a great flavor affinity for corn and tomatoes. Make sure you use fresh basil, not dried. A recipe from Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". If you've never heard of ground tomatoes, they are sometimes referred to as "kitchen-ready." Ground tomatoes are not to be confused with purée, which is similar but more cooked. Crushed tomatoes, commonly used for pasta sauces, are made by adding ground tomatoes to a heavy medium made from tomato paste. Can't find ground tomatoes? Run a can of whole tomatoes through your food processor, or grind up an equivalent weight of ripe raw tomatoes.

    Recipe #500843

    An Andrew Weil/Rosie Daley heart-healthy recipe. Be sure to let the mixture rest for a full day, as the texture and flavor take time to develop. Cooking time is refrigeration time.

    Recipe #500842

    An Andrew Weil recipe, simple to make, but with complex flavors. I can certainly eat two of these.

    Recipe #500841

    Adapted from a NYTimes recipe. Not cloyingly sweet or harsh like the older versions. Keep a pitcher in the fridge all summer! Halves easily.

    Recipe #500836

    1 Reviews |  By Zeldaz

    A Chloe Coscarelli recipe. No mayo or dairy, a healthy version of the classic. Nutritional yeast (NOT brewer's yeast or baking yeast) give it the umami flavor of Parmesan cheese.

    Recipe #500833

    Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:1 other carbohydrate, 4 3/4 very lean meat, 1 vegetable, 3/4 fat.

    Recipe #500832

    Freeze orange juice concentrate in ice cube trays, store crozen cubes in a From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 other carbohydrate, 3 3/4 very lean meat, 1/4 fruit, 3/4 fat.

    Recipe #500831

    Vegetables take longer than the chicken to cook, so thread them on separate skewers, serving one of each per person.Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 3/4 very lean meat, 3/4 vegetable, 3/4 fat.

    Recipe #500828

    A nice contrast in flavors. You could also use a store-bought salsa or make it milder or hotter to suit your taste. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 vegetable, 1/2 milk, 1/4 fat.

    Recipe #500827

    No cooking, lots of veggies and herbs, perfect for midsummer. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 1/4 milk, 1/2 fat.

    Recipe #500825

    A low G. I soup, from "Diabetes Cooking for Everyone", by Carol Telles. Exchanges: 1 3/4 bread, 1/2 very lean meat, 1 3/4 vegetable, 1/2 fat.

    Recipe #500824

    Get real Hungarian sweet (not hot) paprika for the best flavor. You can also puree all of the soup if you prefer that texture. The yogurt may look slightly curdled, but it will taste fine. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 1 fat.

    Recipe #500823

    From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 bread, 1 vegetable, 1 fat.

    Recipe #500810

    Get pitted olives for this; Kalamatas work well. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 lean meat, 1/4 vegetable, 1 fat.

    Recipe #500809

    Pretty contrast in color and flavors; make sure to use mild onions. Add some of the lemon's zest, if you like. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 1 vegetable, 3/4 fat.

    Recipe #500808

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