By Publications International
Read Online or Download all-new Low-Carb Cookbook PDF
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Here is a cookbook for someone who loves the flavor of chocolate yet does not wish the caffeine, fats or the terror of allergy to chocolate. get pleasure from over ninety recipes that use carob rather than chocolate and get a taste that mimics it virtually precisely with the further merits of fiber, nutrition B complicated, 15 minerals together with calcium, and no more energy.
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Extra resources for all-new Low-Carb Cookbook
Until smooth. 1 minute or until sauce boils and thickens. 52 nonstick Bring to a boil over high heat. Reduce heat to medium. until vegetables 5. slice stems intc Cut tops of leaves into 1/2-inch slices; set aside. 1 minute. Cover and simmer 5 minutes or Stir into skillet. Cook and stir LEMON AND FENNEL MARINATED MAKES 4 VEGETABLES SERVINGS 1 cup water 2 medium carrots, cut diagonally into 1/2-inch-thick slices 1 cup small whole fresh mushrooms 1 small red or green bell pepper, cut into 3/4-inch pieces 3 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon olive oil 1 clove garlic, minced 1/2teaspoon fennel seeds, crushed 1/2teaspoon dried basil leaves, crushed 1/4teaspoon black pepper Bring water to a boil over high heat in small saucepan.
Cook, Transfer to paper towels. heat. Spoon 2 tablespoons rice mixture 4 cakes at a time, 3 minutes on each side or until golden Serve immediately or refrigerate rice cakes for up to 24 hours. Tip: To reheat cold rice cakes, baking Calories Total fat Protein Carbohydrate 50 preheat oven to 400°F. Place rice cakes in single sheet; heat 5 minutes. 63 49 29 59 Cholesterol Sodium Fiber 27m9 330m9 <19 layer on into BRAISED ORIENTAL MAKES 6 CABBAGE SIDE-DISH SERVINGS 1/2small head green cabbage (about 1/2pound' 1 small head bok choy (about 3/4 pound) 1/2Cup fat-free reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon brown sugar 1/4teaspoon red pepper flakes (optional) 1 tablespoon water 1 tablespoon cornstarch 1.
In small bowl. 8 to dish. Serve with toothpicks. slender sides ASPARAGUS WITH SESAME-GINGER MAKES 7 SERVINGS 1 tablespoon SPLENDA@ Granular 1 tablespoon water 1 tablespoon peanut 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon oil tahini* (pureed 1 teaspoon chopped fresh 1/2teaspoon chopped garlic Pinch crushed 48 medium SAUCE sesame seeds) ginger red pepper asparagus spears, trimmed and peeled *Look for tahini in the ethnic foods section of your supermarket 1. In a faod processor, blended.
all-new Low-Carb Cookbook by Publications International