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The Glycaemic Index Diet
The gi index diet is based around the gi (or glycaemic index), a list of types of food and a score representing the rapidity with which the energy of the food type gets converted to sugar in the dieters bloodstream. The believe is that slow acting food types (ie those food types with a low Glycaemic index score), keep you satisfied for a longer period of time and help to eat less food without feeling you are always hungry.
It's also extremeley effective for individuals with diabetes, as the low GI foods are helpful in preventing rises in blood sugar levels.

Braised Vegetables Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

1 md Carrot, diced

1 1 1/2" piece daikon, diced

1/4 lb Fresh mushrooms, chopped

5 oz Winter melon, cubed

1 Green bell pepper, diced

6 c Weak vegetable broth

4 tb Vegetable oil

1 ts Ginger, chopped

2 tb Miso

1 1/2 tb Cornstarch

1/2 ts Salt

1/2 ts Pepper

1 tb Soy sauce

----------------------------------GARNISH---------------------------------- 1 Green onion, chopped

Prepare the vegetables. Put the first four vegetables in a pot with the stock & bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain & reserve the stock. Heat the oil in a wok over high heat. When very hot, add the ginger & miso & stir-fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock & add it to the wok with the salt, pepper,

soy sauce & cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving dish & sprinkle with green onion before serving. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat & bring to a boil. Add some sliced pressed tofu (1/2 lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.

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<h1>Braised Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Carrot, diced <P>1 1 1/2" piece daikon, diced <P>1/4 lb Fresh mushrooms, chopped <P>5 oz Winter melon, cubed <P>1 Green bell pepper, diced <P>6 c Weak vegetable broth <P>4 tb Vegetable oil <P>1 ts Ginger, chopped <P>2 tb Miso <P>1 1/2 tb Cornstarch <P>1/2 ts Salt <P>1/2 ts Pepper <P>1 tb Soy sauce <P>----------------------------------GARNISH---------------------------------- 1 Green onion, chopped <P>Prepare the vegetables. Put the first four vegetables in a pot with the stock & bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain & reserve the stock. Heat the oil in a wok over high heat. When very hot, add the ginger & miso & stir-fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock & add it to the wok with the salt, pepper, <P>soy sauce & cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving dish & sprinkle with green onion before serving. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat & bring to a boil. Add some sliced pressed tofu (1/2 lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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