Strength of the Earth or Recipes for Diabetics

Strength of the Earth: The Classic Guide to Ojibwe Uses of Native Plants

Author: Frances Densmor

From techniques for tapping maple trees and harvesting wild rice to extracting dyes from bloodroot to making dishes from birch bark and dolls with cattails, Strength of the Earth details the many uses of over 200 forest and prairie plants. Early twentieth-century ethnologist Frances Densmore recorded traditions and techniques relayed by dozens of Ojibwe women to create this invaluable handbook perfect for readers interested in Native American art and culture, organic gardening, natural remedies, and living off the land. Brenda J. Child offers a fresh introduction focusing on the power of female healers in Native communities.

See also: Traditional Reiki for Our Times or Touch

Recipes for Diabetics

Author: Billie Littl

The essential cookbook for people with diabetes

Over 350,000 copies sold

Delicious, easy-to-make, and healthful recipes for people who have to watch what they eat

If you or someone in your family has diabetes, here’s the end of monotonous mealtimes and being ruled by what not to eat. This classic cookbook, fully revised and updated, helps you plan meals the whole family will enjoy.

From easy favorites to extravagant treats, Recipes for Diabetics offers low-calorie, low-fat dishes, so you don’t have to worry about going off your diet.

This indispensable resource includes:

• The newest exchange lists from the American Diabetes Association and the American Dietetic Association

• Daily menus

• More than 300 recipes for soups, salads, appetizers, entrées, breads, desserts, and drinks

• Recommended Daily Allowance chart for essential nutrients

• Exchange-group breakdowns and calorie counts for measuring individual servings

• Guides for using nutrition labeling to compute exchanges

• Dining-out tips, and much more

You don’t have to choose between good food and good health. You can have both.

Table of Contents:

	Foreword
	Preface
	Acknowledgments
	Remember
	Weights, Measures, and the Metric System	1
	General Rules	4
	Exchange Lists	6
	Exchange Lists for Meal Planning	8
	Notes on Special Ingredients Used in Recipes	19
	Aids to Varying Meals	22
	Additional Suggestions	24
	Eating Out	26
	Daily Menu Guide	29
	Appetizers and Beverages	39
	Soups	51
	Salads	58
	Cheese and Egg Dishes	80
	Fish, Meat, and Poultry	87
	Sauces	112
	Vegetables	127
	Breads	140
	Desserts: Fruits, Puddings, and Souffles	154
	Cakes	169
	Cookies	190
	Pies and Piecrusts	205
	Canning and Freezing	223
	Jams and Jellies	226
	Converting These Recipes for Microwave Ovens	232
	How to Use Nutrition Labeling to Work Out Food Exchanges	241
	Food Buying Guide for Fruits and Vegetables	245
	Recommended Dietary Allowances, Revised 1995	253
	Printed Material Available	256
	Index	259