Weight loss

The Glycaemic Index Diet
The glycaemic index diet is reliant on the gi (or glycaemic index), a chart showing types of food and an indicator of the rapidity with which the carbs of the food gets transformed to sugar in the dieters blood stream. The theory is that long-acting food types (ie those with a low Gi number), keep you satisfied for a longer period of time and mean that you can consume fewer food without starving yourself.
It's also especially beneficial for diabetes sufferers, as the low GI foods are beneficial in preventing surges in blood sugar amount.

Sweet-Potato Tzimmes Recipe

	Category	Casserole Recipes
	Views	102
	Ratings	0

Ingredients And Procedures

4 lg Sweet potatoes,

-peeled and diced 1 Butternut squash,

-peeled and diced 4 Tart apples, peeled,

-cored and diced 1/3 c Passover wine, sweet, red

1/2 lb Prunes, pitted and

-halved 1/3 c Water

1/3 c Sugar

1 t Cinnamon, ground

1/2 t Nutmeg, ground

1/2 t Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust

Rate this recipe!

Post this recipe to your site

<h1>Sweet-Potato Tzimmes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lg Sweet potatoes, <P>-peeled and diced 1 Butternut squash, <P>-peeled and diced 4 Tart apples, peeled, <P>-cored and diced 1/3 c Passover wine, sweet, red <P>1/2 lb Prunes, pitted and <P>-halved 1/3 c Water <P>1/3 c Sugar <P>1 t Cinnamon, ground <P>1/2 t Nutmeg, ground <P>1/2 t Ginger, ground <P>Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>