Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy.
The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.
About the Authors
Kate McGhie is a professional cook, food author, commentator and judge at culinary competitions. She is also the food editor of the Melbourne Herald Sun.
Dr Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is coauthor of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia's consumer magazine, Conquest, and health professional magazine, Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.
Philippa Sandall is co-author (with Alan Barclay and Claudia Shwide-Slavin) of The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol. She is also editor of the University of Sydney Human Nutrition Unit's GI News newsletter, which has more than 120,000 subscribers worldwide. She is also coauthor, with Jennie Brand-Miller, of several books in the New York Times bestselling New Glucose Revolution series.