Food and cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Diet info

The Zone Diet
The Zone diet is a diet first advocated by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t distinctly a weight reduction diet, however many followers claim that they really manage to lose weight by following the zone diet.
The science behind the Zone Diet is that if you control the amount of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which, in turn puts one's body in a state of equilibrium that is an awful lot more healthy than normal, this is referred to as 'the zone'.
Sears states that when in the 'zone', your body is much more efficient and, as a consequence, does not build up layers of fat.
The most important method of the zone system is to keep tight control over the exact ratio of carbs to proteins, and to dose yourself with high levels of Omega 6 and omega 3 fish oils.











Lentils& Spaghetti Recipe
Lentils& Spaghetti Category Pasta Recipes 
Views 55 
Ratings 0 
Ingredients And Procedures

1 c Lentils, rinsed and drained

3 c Chicken broth, vegetable

-broth or water 1 lb Kale

4 oz Country ham (or other aged,

-lean ham), minced 3 tb Olive oil

1 md Onion, peeled and chopped

2 Garlic cloves, peeled and

-minced (about 1 t) 1 t Ground cumin

1/2 ts Crushed red pepper flakes

12 oz Dry spaghetti

1/2 c Or so sharp, aged cheese

-such as Parmesan or Asiago

Combine lentils with 2 cups of the broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender. Meanwhile, wash kale and remove woody stems. Slice leaves into thin strips, set aside. Mince ham and set aside. Heat olive oil in a wide skillet and add onion and garlic. Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham. Stir about 3 minutes, until kale is limp and reduced in size. Add

cooked lentils and remaining broth. Cover and cook until tender. Season with salt and pepper. Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes. Drain well and put in a large bowl. Top with lentil mixture and toss. Sprinkle with cheese and serve. Serves 4-6. Serve with bread or rolls.

 
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