Dieting tips

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 website. The Zone diet isn’t exactly a weight reduction diet, nevertheless many zone diet followers find that they really lose body weight by following the zone diet.
The science behind the Zone Diet is that if you were to gain control of the levels of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of balance which is much more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is perfectly balanced and, as a consequence, doesn't need to convert surplus energy to fat.
The most important technique of the diet is to maintain the exact ratio of carbs to proteins, and to take high levels of Omega 3 and omega 6.

Potato Casserole w/Saffron, Almonds, Bread Cr Recipe

	Category	Casserole Recipes
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Ingredients And Procedures

2 lb Potatoes

Salt and pepper Saffron threads (several -pinches) 2 tb Spanish or other fragrant

-virgin olive oil 1 Slice dense white bread

1/2 c Almonds, blanched -- roughly

-chopped 2 lg Garlic cloves

1 t Paprika

1 c -- water; boiling

1 tb Pasley -- chopped, for garnish

Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE

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<h1>Potato Casserole w/Saffron, Almonds, Bread Cr</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Potatoes <P>Salt and pepper Saffron threads (several -pinches) 2 tb Spanish or other fragrant <P>-virgin olive oil 1 Slice dense white bread <P>1/2 c Almonds, blanched -- roughly <P>-chopped 2 lg Garlic cloves <P>1 t Paprika <P>1 c -- water; boiling <P>1 tb Pasley -- chopped, for garnish <P><P>Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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