Food tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.


Diet info

The Zone Diet
The Zone diet is a diet system initially created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet is not distinctly a fat reduction diet, but some people find that they really manage to lose body weight when following it.
The main theory behind the Zone Diet is that if you gain control of the amount of insulin and glucogen (both hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a state of balance which is an awful lot more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is working at its best and, because of this, does not build up layers of fat.
The main technique of the zone system is to monitor and control the ratio of carbs to proteins, and to ensure your diet has large amounts of Omega 3 fish oils.











Chicken with Curry Peanut Sauce Recipe
Chicken with Curry Peanut Sauce Category Chicken Recipes 
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Ingredients And Procedures

2 tb Vegetable oil

4 Chicken thighs, boned

- cut into 1/2-in pieces 2 Garlic cloves; chopped

1 tb Dry red curry paste

- (or to taste) 1 c Thick coconut cream

1/4 c Roasted peanuts, chopped; OR

2 tb -chunky peanut butter

2 tb Fish sauce (nam pla)

2 ts Palm sugar or brown sugar

2 Makrut (kaffir lime) leaves

-(fresh, frozen or dried) -or substitute -fresh citrus leaves 1 lg Handful Thai basil leaves

- (fresh) ---------------------------------GARNISHES--------------------------------- 1 ts Chopped fresh mint leaves

1 Fresh red chile

- cut into slivers PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside. Add garlic to wok and lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1 minute. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved

chicken. Simmer together for 3 minutes or until chicken is done. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers.

 
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