| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Side dishes, Vegetables | 4 | Sweet ones | |
INGREDIENTS
| 1/2 | lb | Sm Jerusalem artichokes |
| sunchokes. sliced | ||
| 3/4 | lb | Fresh green beans |
| 2 | Garlic, minced | |
| 2 | t | Walnut oil |
| 1/2 | Red pepper, diced | |
| 2 | T | 1Fresh lemon juice |
| 1 | T | Walnuts, chopped |
| Pepper to taste |
INSTRUCTIONS
Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks 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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“Jesus, what happened to your hands?#Little girl”
Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 33
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 2.8mg
Potassium: 153.2mg
Carbohydrates: 6.1g
Fiber: 2.7g
Sugar: 2.1g
Protein: 1.7g