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The Zone diet is a weight loss regime initially suggested by Barry Sears in a number of books, publications and an accompanying website. The Zone diet isn’t exactly a weight loss diet, however many zone diet fans discover that they manage to lose body weight by following this system.
The theory behind the Zone Diet is that if one were to limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance which is more healthful than usual, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is working at its best and, as a result, does not build up fat.
The most interesting technique of the system is to maintain the ratio of carbohydrates to proteins, and to take large amounts of Omega 6 and omega 3 fish oils.

Dried Apple "Pour-Through" Pie Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1 Basic pastry dough for two-c

1 qt Apple cider

3/4 lb Dried apples

1/4 c Sugar, (plus 1 tbs or more t

1 tb Cornstarch

1/2 ts Cinnamon

1/4 ts Nutmeg; freshly grated

1 tb Lemon juice

2 tb Unsalted butter, cold; cut i

1 tb Milk

3 tb Heavy cream

*********** Vanilla ice cream or Sharp cheddar cheese Recipe by: From The Farmers' Market - ISBN 1. Divide the dough into two slightly unequal portions. Roll out the

larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the

pastry dough in the refrigerator while you prepare the filling. 2. Bring the cider to a boil in a large saucepan. Add the dried apples and

simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider. 3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar,

cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border. 4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for

a light glaze. Cut several slashes in the top crust to release steam. 5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to

400F and continue to bake until golden brown, about 30 mins longer. About 5

mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer. 6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream

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<h1>Dried Apple "Pour-Through" Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Basic pastry dough for two-c <P>1 qt Apple cider <P>3/4 lb Dried apples <P>1/4 c Sugar, (plus 1 tbs or more t <P>1 tb Cornstarch <P>1/2 ts Cinnamon <P>1/4 ts Nutmeg; freshly grated <P>1 tb Lemon juice <P>2 tb Unsalted butter, cold; cut i <P>1 tb Milk <P>3 tb Heavy cream <P>*********** Vanilla ice cream or Sharp cheddar cheese Recipe by: From The Farmers' Market - ISBN 1. Divide the dough into two slightly unequal portions. Roll out the <P>larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the <P>pastry dough in the refrigerator while you prepare the filling. 2. Bring the cider to a boil in a large saucepan. Add the dried apples and <P>simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider. 3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar, <P>cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border. 4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for <P>a light glaze. Cut several slashes in the top crust to release steam. 5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to <P>400F and continue to bake until golden brown, about 30 mins longer. About 5 <P>mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer. 6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream <P>----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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