This book is about bringing us back to the joy of cooking traditional carbohydrate staples and all the benefits that brings - including a healthy, balanced diet of slow-energy release, low GI foods. This doesn't mean rushing to the nearest wholefood store and stocking up on expensive products like baobab, chia seeds and protein powders. It means shopping for essentials like grains, dairy, eggs, meat, fish, chicken and fresh fruit, vegetables, herbs and the traditional staples made from them, that won't break the bank and will appeal for all of the family.Carb-rich fruits, vegetables, grains and seeds provide us with essential vitamins, minerals, antioxidants and phytochemicals along with plant protein in beans, quia and grains and good fats in nuts and seeds. These wholesome foods have played a key role in the human diet for thousands of years keeping us healthy, strong, and on the go. Low GI (good carbs) can help us cut cravings and feel fuller for longer stay in shape better by minimising body fat and maximising muscle mass, and decrease the risk of some chronic conditions, such as type 2 diabetes and heart disease.The Good Carbs Cookbook contains over 100 simple, delicious and satisfying recipes and some sound advice from Dr Alan Barclay who gives you the low down on the importance of eating good carbs. Complete with nutritional information including GI values, you can find recipes for Lemon chicken with golden onions and green olives; Roasted pumpkin soup with harissa; Glazed ginger soya beans; Lamb feta and burghul meatballs and Thai red duck curry with lychees. There are even moreish low-GI desserts like Banana and peanut ice cream; Strawberry, rhubarb and apple oat crumble and Lemon passionfruit pudding.So put aside the carb guilt and enjoy delicious, nutritious low-GI recipes that will be a hit t only with family but with friends as well.
Dr Alan Barclay, PhD is a consultant dietitian with over 20 years of clinical experience. He has published more than 30 scientific papers in peer-reviewed journals, worked for Diabetes Australia (NSW) and is the science editor of GI News, one of the University of Sydney's newsletters. His recent books include Reversing Diabetes (Murdoch Books) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). Alan is currently learning to be a chef.Kate McGhie is a professional chef, food writer and champion of Australia's rural producers. Her enthusiasm has helped shape Australia's foodscape and her popular interactive Melbourne Herald Sun's weekly column has inspired generations of home cooks. She is also a chief judge at international chefs' competitions. Kate has contributed to several books including Recipes My Mother Cooked (Allen and Unwin) and the Australian Dairy Industry's Fit, Fab & 50'. Her previous books were both International award winners: Cook (Hardie Grant) and Apple Blossom Pie: Memories of an Australian Country Kitchen (Murdoch Books). Kate's recipe for life? Travel, curiosity and coaxing out the best in every unloved vegetable.Philippa Sandall is a writer, publisher, and founding editor of GI News (http://ginews.blogspot.com.au) which with Alan Barclay and Jennie Brand-Miller she has built to 100,000 subscribers worldwide. She has co-authored numerous books including these favourites: Sticks, Seeds, Pods and Leaves (Hardie Grant), Recipes My Mother Cooked (Allen And Unwin) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). The essential ABCs of her life include activity, writing, history and cats, which she finds endlessly fascinating. So much so, she derives great fun working on her ships' cats' website: www.seafurrers.com.