DEAR ADELE
I feel like I have known you for years! I've read
your books (all of them, I think). A few years ago, I was in so much
pain...I couldn't even walk half way around the WalMart without having
to sit down to rest. I have arthritis and a few other ailments. Anyway,
I purchased and read "The 5-Day Miracle Diet". I swore you
wrote that book about me! My husband and I began the program (we don't
call it a diet) and lost quite a lot of weight. More importantly, though,
I felt no pain, had more energy and was happy. A year or so later my
father-in law was diagnosed with cancer and died later that same year.
We got away from our program due to flying back and forth from Tennessee
to California.
Needless to say, I'm in pain again, battling with
depression and obesity (about 45 extra pounds). I recently read "The
Carb-Careful Solution" and my husband and I are on program once
again and doing better. We've only been on it about 2 weeks. With all
that said I wanted to say "Thank You" for writing those books
(including "Healing from the Inside Out") and for caring.
I do a little writing myself... as well as cooking and I have greatly
enjoyed your work.
About a week ago I was browsing your web site
and read your recipes.
I'm going to try your Brussels Sprouts recipe soon. People just don't seem
to like them much do they? Anyway, I thought I would share a new one with you.
If you'd like to post it on your web site, you may.
Caraway Cabbage
- 3 tablespoons olive oil
- 3 small onions, roughly chopped
- 12 ounces cabbage roughly chopped
- 12 ounces Brussels Sprouts, trimmed and halved
- 2 teaspoons caraway seeds
- 1 tablespoon fresh chopped dill (or 1/2 teaspoon
dried)
- 1 2/3 cup vegetable broth
Heat oil in a large saucepan and sauté the
onions over low heat for 10 minutes, until softened.
Add the cabbage and Brussels sprouts and cook
for 2-3 minutes, and then stir in caraway seeds and dill. Pour in the
stock and season with salt & pepper. Cover and simmer for 5 - 10
minutes until cabbage and sprouts are tender crisp.
This is a wonderful recipe! The cabbage and onions
take the bitterness out of the Brussels sprouts... and it goes very
well with roast pork tenderloin or cutlets.
I'll let you know if I run across anymore scrumptious
recipes that work well with Carb-Careful.
