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.