* www.facebook.com/groups/AlwaysHungryBook

* Glycemic load describes how blood sugar changes after consuming typical portions of carbohydrate-containing foods. Technically, glycemic load is equal to glycemic index multiplied by amount of carbohydrate consumed (see Always Hungry?, for details).

* Olive oil is recommended, but other vegetable oils (for example, high-oleic safflower oil) and butter may be used.

** Immersing vegetables in cold water after blanching is not necessary.

* For fluffy millet that separates nicely, use 2¼ cups boiling water; for soft, creamy millet, use 4 cups boiling water. The soft millet may also be cooled, cut, and pan-fried like polenta.

** Presoaking allows the grains to begin the process of germination, increasing nutrient value and also making for a richer, nuttier taste.

*** Short-grain rice will make a stickier rice. Long-grain and basmati rice will make a fluffier, separated grain.