Losing weight

The Zone Diet
The Zone diet is a weight loss regime first suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a weight reduction diet, although many people discover that they actually manage to lose a few pounds by following it.
The theory behind the Zone Diet is that if one were to limit the levels of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts the body in a balanced state that is far more wholesome than normal, which followers of the diet, refer to as '"he zone".
Sears alleges that when in the 'zone', your body is working at its most efficient and, as a result, does not need to build up stores of fat.
The main method of the system is to maintain the exact ratio of carbs to proteins, and to ensure your diet has high levels of Omega 3 fish oils.

Chicken Stew with Fennel and Saffron Recipe

	Category	Rice Recipes
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Ingredients And Procedures

4 Tomatoes; peeled, cored,

- seeded and chopped 2 lg Onions; quartered

4 Garlic cloves; crushed

4 lg Fennel bulbs with feathery

- leaves attached - coarsely chopped 3 tb Olive oil

1/3 c Ricard;o.Pernod o.licorice-

- flavored aperitif 2 pn Saffron

1/3 c Fresh thyme

4 Bay leaves

Salt Pepper; black 4 Chicken legs with thighs

- attached, skin removed 1 lb Boiling potatoes; peeled

- and quartered 2 c Chicken stock

The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken. Cover and refrigerate for at least 8 hours to blend the seasonings. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes). Taste for seasoning and serve in warmed shallow soup bowls. Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8

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<h1>Chicken Stew with Fennel and Saffron</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Tomatoes; peeled, cored, <P>- seeded and chopped 2 lg Onions; quartered <P>4 Garlic cloves; crushed <P>4 lg Fennel bulbs with feathery <P>- leaves attached - coarsely chopped 3 tb Olive oil <P>1/3 c Ricard;o.Pernod o.licorice- <P>- flavored aperitif 2 pn Saffron <P>1/3 c Fresh thyme <P>4 Bay leaves <P>Salt Pepper; black 4 Chicken legs with thighs <P>- attached, skin removed 1 lb Boiling potatoes; peeled <P>- and quartered 2 c Chicken stock <P>The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken. Cover and refrigerate for at least 8 hours to blend the seasonings. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes). Taste for seasoning and serve in warmed shallow soup bowls. Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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