1 tbsp Corn oil
1 tbsp Lime juice
1/2 tsp Cumin, ground
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 tsp Garlic, minced
4 cup Carrots, sliced & cooked
1/2 cup Wheat sprouts or cooked
Wheat berries, for garnish
Directions
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
Servings: 8 servings
Indian Carrot Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Vegetarian; Side Dishes
The History of Recipes
It is actually possible to trace the history of written recipes way back into antiquity, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Later, there are two recipe books from the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food cooked for the nobility of those days. By the time we get to the 1900s, recipe publications are highly popular due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Indian Carrot Salad recipe.
