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Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Weight loss info

The Zone Diet
The Zone diet is a weight loss regime initially advocated by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t specifically a fat reduction diet, however many people claim that they really lose body weight when following it.
The 'science' claimed for the Zone Diet is that if one were to control the secretion of two important hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which, in turn puts the body in a balanced state that is much more healthy than it normally is, which is known as the zone.
Sears alleges that when your body is in this 'zone' it is perfectly balanced and, as a result, doesn't build up fat.
The most important method of the system is to monitor and control the precise ratio of carbohydrates to proteins, and to make sure your diet has large amounts of Omega 6 and omega 3 fish oils.

Besan Barfee Recipe

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Ingredients And Procedures

6 oz Chick pea flour; 1 1/4 c

-180 g. also called besan -or Gram flour 1 c Vegetable oil; 8 fl oz.

14 oz Sugar; 1 1/2 c or 395 g

1/2 ts Cardamom seeds; ground

2 tb Pistachios; unsalted

-up to 3 tbsp -lightly crushed 1 tb Almonds, blanched;coarsely

-chopped - up to 2 tbsp Anne's note: The original recipe measures the dry ingredients by weight; these are the most accurate measures (I converted it to volume measures). Sift the chick pea flour. Heat oil in a heavy, 10-12" frying pan, wok or saute pan over a medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large bowl, stir at once and allow to cool. Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/1 1/3 c/395 g. sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 minutes or until the syrup reaches a one thread consistency. (To test this, dip in a wooden spoon and let coat slightly. Pinch some syrup off the back of the spoon with two fingers and then try separating the fingers. One sticky thread should form. This is the Indian method. If you have a better one, use it.) Pour the hot syrup in the cooled chick pea flour/gram flour mixture. add the ground cardamom seeds and the nuts and mix well. keep stirring until mixture begins to harden slightly. (It should still be pourable.) Pour into a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool. Cut into 3/4 inch cubes. besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well. MAKES: 144 little cubes SOURCE: _Eastern Vegetarian Cooking_ by Madhur Jaffrey posted by Anne MacLellan

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<h1>Besan Barfee</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 oz Chick pea flour; 1 1/4 c <P>-180 g. also called besan -or Gram flour 1 c Vegetable oil; 8 fl oz. <P>14 oz Sugar; 1 1/2 c or 395 g <P>1/2 ts Cardamom seeds; ground <P>2 tb Pistachios; unsalted <P>-up to 3 tbsp -lightly crushed 1 tb Almonds, blanched;coarsely <P>-chopped - up to 2 tbsp Anne's note: The original recipe measures the dry ingredients by weight; these are the most accurate measures (I converted it to volume measures). Sift the chick pea flour. Heat oil in a heavy, 10-12" frying pan, wok or saute pan over a medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large bowl, stir at once and allow to cool. Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/1 1/3 c/395 g. sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 minutes or until the syrup reaches a one thread consistency. (To test this, dip in a wooden spoon and let coat slightly. Pinch some syrup off the back of the spoon with two fingers and then try separating the fingers. One sticky thread should form. This is the Indian method. If you have a better one, use it.) Pour the hot syrup in the cooled chick pea flour/gram flour mixture. add the ground cardamom seeds and the nuts and mix well. keep stirring until mixture begins to harden slightly. (It should still be pourable.) Pour into a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool. Cut into 3/4 inch cubes. besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well. MAKES: 144 little cubes SOURCE: _Eastern Vegetarian Cooking_ by Madhur Jaffrey posted by Anne MacLellan <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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