Losing weight

The Zone Diet
The Zone diet is a diet system initially suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, but many zone diet fans believe that they actually manage to lose weight when following it.
The science behind the Zone Diet is that if you were to limit the amount of insulin and glucogen (both hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts your body in a state of balance which is a lot more wholesome than it normally is, known as the 'zone'.
Sears holds the theory that a body that is in 'the zone' is much more efficient and, as a consequence, does not need to build up stores of fat.
The key process of the system is to control the precise ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 fish oils.











Kangaroo Escalopes with Spinach And Anchovy Butter Recipe
Kangaroo Escalopes with Spinach And Anchovy Butter Category Game Recipes 
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Ingredients And Procedures
Ingredients
600gramskangaroo fillet, trimmed
2bnenglish spinach
12eachanchovy fillets
200gramsunsalted butter
1teaspoonlemon juice
1pepper, freshly ground
1teaspoonsea salt
1olive oil

Directions:

Slice the kangaroo fillet into thin slices, three per serving. Brush with olive oil and sprinkle lightly with black pepper.

Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm.

Heat a large, heavy-base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed (this does not take very long) and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately.

Note: Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver. To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater. It's a very big, very strong-tasting meat.
 
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