Cooking memories from childhood

One inescapable fact influenced every aspect of our domestic life when I was growing up. My father was diagnosed as a type one diabetic when I was four years old. According to the medical practices of the day this meant that he had to avoid certain foods high in sugar, and seek a balance of protein and carbohydrate in each and every meal.Meals were to be taken at the same time each day – which suited his temperament anyway. He tested his blood sugar three times a day and injected insulin twice a day. Adjustments to food intake were made
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Raw is good

The worldwide movement to natural food has many origins: the desire for clean, fresh tastes, a lack of time to prepare complex dishes, and a reaction to rich, fatty, cholesterol laden sauces heavy with wine and cream. The organic movement and the arrival of farmers’ market have spurred demand for food grown close to home. Food consumed raw, or with a minimum of additives, has a long history and takes many forms. Food cooked without heat is found all over the world from the Pacific Islands where raw fish marinated in lime and coconut has long been common, to meat
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