| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Diabetic, Salads, Vegetables, Vegetarian, Side dishes |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn oil |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Cumin; ground |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Garlic; minced |
| 4 |
c |
Carrots; sliced & cooked |
| 1/2 |
c |
Wheat sprouts or cooked |
|
|
Wheat berries; for garnish |
INSTRUCTIONS
Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate
until cold. Serve chilled, garnished with wheat sprouts.
Food Exchanges per serving: 2 VEGETABLE EXCHANGES
CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61;
Low-sodium diets: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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