Ingredients
3 medium Size cucumbers
1 cup Plain low-fat yogurt
1 tbsp Fresh lemon juice
1 tsp Ground cumin
1 tsp Dried mint leaves
Directions
Peel cucumber, cut in half, discard seeds and slice thinly. Mix
remaining ingredients together, add cucumbers and stir together.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 37; CHO: 1mg;
CAR: 6g; PRO: 3g; SOD: 46mg; FAT: 0g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Indian Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables
The History of Recipes
Academics have proved the existence of recipes far back into ancient history, certainly as far back as ancient Egypt, and potentially, even further back. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of many different herbs, including a few that are still present in modern kitchens like bay, rue and parsley. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and spices caused an explosion in recipe manuscripts, the majority of which are now in private cookery archives. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Indian Cucumber Salad recipe.
