Dieting 101

The Glycaemic Index Diet
The glycaemic index diet is linked to the gi (or glycaemic index), a chart showing foods and an indicator of the rapidity with which the carbohydrates in the food type gets transformed to sugar in the dieters bloodstream. The believe is that slow acting food types (ie with a low Gi number), suppress your appetite for longer and help to consume less food without feeling you are always hungry.
It is also very efficient for sufferers from diabetes, as the low GI foods are beneficial in reducing surges in blood sugar levels.

Couscous with Pine Nuts and Currants Recipe

	Category	Nut Recipes
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Ingredients And Procedures

1/2 lb Fresh mushrooms; sliced

1/4 c Pine nuts

1/2 c Unsalted butter

-- melted and divided 1 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh parsley; chopped

2 Garlic cloves; minced

1/4 c Currants; dried

1/2 ts Each salt and pepper

1/2 ts Herbes de Provence

3 c Canned chicken broth

-- diluted 16 oz Package couscous

Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb. butter in a large skillet until tender. Add reserved mushroom mixture, currants and seasonings; stir well. Add chicken broth; bring to a boil. Add couscous, stirring well. Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed. Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.

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<h1>Couscous with Pine Nuts and Currants</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Fresh mushrooms; sliced <P>1/4 c Pine nuts <P>1/2 c Unsalted butter <P>-- melted and divided 1 c Onion; chopped <P>1/2 c Celery; chopped <P>1/2 c Fresh parsley; chopped <P>2 Garlic cloves; minced <P>1/4 c Currants; dried <P>1/2 ts Each salt and pepper <P>1/2 ts Herbes de Provence <P>3 c Canned chicken broth <P>-- diluted 16 oz Package couscous <P>Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb. butter in a large skillet until tender. Add reserved mushroom mixture, currants and seasonings; stir well. Add chicken broth; bring to a boil. Add couscous, stirring well. Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed. Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy Harned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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