The Good Carbs Cookbook : Vibrant, Smart Energy Recipes for Every Day.

Format:

Book

Author/Creator:

McGhie, Kate.

Contributor:

Barclay, Alan.

Sandall, Philippa.

Language:

English

Subjects (All):

Cooking (Natural foods).

Carbohydrates in human nutrition.

Physical Description:

1 online resource (413 pages)

Edition:

1st ed.

Place of Publication:

Sydney : Murdoch Books Pty Limited, 2017.

Summary:

100+ simple, delicious and satisfying recipes to keep you feeling fuller for longer.

Contents:

Cover

About the Authors

Title

Foreword

Introduction

Vegetables

Beetroot

Capsicums

Carrots

Cauliflower

Celeriac

Eggplant

Jerusalem artichokes

Onions

Parsnips

Potatoes

Pumpkin

Sweetcorn

Sweet potato

Tomatoes

Shredded beetroot, carrot and nashi slaw with cumin and lime dressing

Beetroot with orange-sherry dressing and soft herbs

Fermented beetroot, carrot and cauliflower

Eggs coddled in a spicy capsicum and tomato sauce

Roasted ratatouille with hummus

Carrot and red lentil soup with lemon

Potato and silverbeet with a carrot, nut and oat crust

Cauliflower and leek soup

The original roasted whole cauliflower

Celeriac slaw with capers, walnuts and lemon

Roasted celeriac and carrots with mirin and apple juice glaze

Eggplant with chopped green capsicum and pomegranate sauce

Salad of red leaves with fennel and jerusalem artichokes

Trio of onions and herb salad with ricotta on toasted grain bread

Chicken stock

Lemon chicken with golden onions and green olives

Lamb shanks with winter vegetables and parsley-mint gremolata

Parsnip, celeriac and potato mini bakes

Simple fish stew with potatoes

Potato patties with yoghurt and green herb sauce

Potato salad with green beans, peas and buttermilk-herb dressing

Potato and pea curry

Trio of pumpkins roasted with chestnuts and hot mint sauce

Roasted pumpkin soup with harissa

Chopped salad of sweetcorn, soya beans and quinoa with lemon-basil dressing

Chicken and corn soup with toasted tortilla and avocado

Roasted corn with chilli and lime peanut butter

Pan-roasted sweet potato and beetroot with grapefruit glaze

Sweet potato, quinoa, spinach and red lentil burgers with tahini-mint yoghurt

Fresh tomato sauce for pasta

Tomato and fig salad with burrata and date-mint dressing.

Green tomatoes with a chopped olive and herb sauce

Salmon curry with lychees and tomatoes

Legumes

Beans

Broad beans

Chickpeas

Lentils

Peas

Glazed ginger soya beans

Tuna, egg and seasonal vegetables with basil-lemon dressing

Roasted snapper fillets with fennel and citrus on white bean purée

Salmon, white bean and dill fishcakes

Baked red kidney and butter bean ragout

Lamb and broad bean stew with silverbeet

Spiced chickpea and broad bean soup

Fresh green herb hummus

Smoked paprika potato and chickpea salad

Sumac-roasted chicken with chickpeas, barley and fruit stuffing

Spiced lentils with roasted vegetables

Baked fish with lentils, tomatoes and olives

Dal with curry spices

Sweet spiced lamb with avocado pea crush

Spiced beef with onions and yellow split peas

Omelette with garden peas, feta and mint

Grains

Barley

Buckwheat

Oats

Quinoa

Rice

Wheat

Hot and sour mushroom and barley soup with broccolini

Lamb shanks with barley, garden peas and mint

Crispy cauliflower with buckwheat and pine nuts

Buckwheat pikelets

Chilli-ginger peanut butter soba noodles with silken tofu

Mixed mushroom buttermilk soup with rolled oats and peas

Garlicky mushrooms with onions and thyme on oat mash

Mixed grains salad with marinated zucchini

Quinoa 'risotto' with pumpkin, carrots and hazelnuts

Fish soup with thai flavours and rice noodles

Golden rice with peas and cashews

Brown rice risotto with peas and prawns

Wild rice pilaf with mushrooms and almonds

Burghul and red lentil soup with sizzling mint and chilli

Spaghetti with green tomatoes and fresh herbs

Ribbon pasta with broad beans and pancetta

Fregola and blood orange salad with fennel

Jerusalem artichokes with farro, spinach and oyster mushrooms.

Farro with roasted winter vegetables, prunes and walnuts

Farro and green lentils with cherry tomatoes and marinated feta

Lamb, feta and burghul meatballs

Roasted beetroot purée and burghul with mixed fresh herbs

Fruit

Apples

Bananas

Berries

Coconut

Dates

Grapefruit

Grapes

Lychees

Mango

Oranges and lemons

Papaya

Peaches

Pears

Pineapple

Plums

Watermelon

Parsnip, yoghurt and date salad

Pork meatballs with fresh grapes

Wild rice with fresh grapes, walnuts and feta

Thai red duck curry with lychees

Salmon, lychee and sugar snap pea salad

Mango, fresh coconut and avocado salad with thai dressing

Mango salad with fresh coconut and apple

Charred spiced fish with chopped papaya salsa

Shredded chilli ginger chicken and papaya salad

Melon, cucumber and red onion salad

Apple sponge pudding

Apple rose tart

Banana and peanut ice cream

Kiwi, blueberry and avocado green tea popsicles

Quinoa blueberry pancakes with squishy fruit yoghurt

Soused berries with mint and whipped ricotta

Strawberry, rhubarb and apple oat crumble

Grapefruit, orange and aperol granita

Lemon passionfruit pudding

Almond-crusted flourless 'boiled' citrus cake - two ways

Plumped walnut prunes with orange in spiced port

Kiwi, banana, orange and grape crush

Baked peaches bombe alaska

No-bake poached pear flan with lime cream

Winter fruit poached in mulled wine topped with granita

Carpaccio of pineapple with chilli syrup

Oven-roasted plums with couscous crumble

Understanding Carbs

Recipe Nutritional Analysis

Index

Copyright.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9781760638030

176063803X

OCLC:

987667219