Food tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    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!


    Weight loss info

    The Glycaemic Index Diet
    The gi index weight loss regime is based on the gi index, a list showing food types and a score illustrating the ease that the glucose of the food type gets changed to glucose in your body. The theory is that long-acting foods (ie those food types with a low Gi score), suppress your appetite and help you to take in fewer food without feeling you are always hungry.
    It's also extremely useful for sufferers from diabetes, as the low GI foods are useful in managing increases in glucose levels.











Raspberry Truffle Trifle Recipe
Raspberry Truffle Trifle Category Alcoholic Drink Recipes 
Views 164 
Ratings 0 
Ingredients And Procedures

1 7-in (18 cm) sponge cake

1/2 c Raspberry liqueur

1 c Whipping cream

----------------------------------CUSTARD---------------------------------- 3 c Milk

3/4 c Light cream

3 Eggs

1/2 c Granulated sugar

1/4 c All-purpose flour

3 tb Raspberry liqueur

1 1/2 ts Vanilla

------------------------------RASPBERRY SAUCE------------------------------ 2 pk Unsweet. frozen raspberries

- thawed (300 g size pkg) 1/4 c Icing sugar

2 tb Raspberry liqueur

--------------------------CHOCOLATE TRUFFLE SAUCE-------------------------- 8 oz Semisweet chocolate

- coarsely chopped 3/4 c Whipping cream

1/4 c Raspberry liqueur

You'll want a 12-cup (3 L) serving bowl -preferably glass- for this extravagant dessert. Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.) CUSTARD: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on

surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.) CHOCOLATE TRUFFLE SAUCE: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature. ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.

 
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