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"These new studies, and more than 20 well-documented previous ones, have prompted one researcher to say the link between milk and juvenile diabetes is 'very solid'."
- Diabetes Care 1994
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Carrots With Pine Nuts and Basil
Ingredients:
1/4 cup pine nuts
6 Carrots (about 1 pound), peeled and grated
1 1/4teaspoons lemon juice
1/4 teaspoon Salt
1 1/2 tablespoons Olive oil
2 tablespoons thin-sliced Basil leaves
Directions:
1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes. Let cool.
2. In a large pot of boiling water, cook the Carrots for just 30 seconds. Drain the Carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, Salt, oil, pine nuts, and basil.
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