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Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


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Weight loss info

The Zone Diet
The Zone diet is a diet system initially created by Barry Sears in a series of books, publications and an associated website. The Zone diet is not expressly a fat reduction diet, although many zone diet followers claim that they actually manage to lose a few pounds by following it.
The scientific theory behind the Zone Diet is that if you gain control of the secretion of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids (anti-inflamatory chemicals) which puts your body in a balanced state which is far more wholesome than normal, which is known as the zone.
Sears claims that if you get into this 'zone', your metabolism is working at its most efficient and, as a result, doesn't build up fat.
The most valuable process of the zone diet is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has high levels of Omega 3 fish oils.











Spicy Mango Shrimp On Wilted Greens Recipe
Spicy Mango Shrimp On Wilted Greens Category Spicy Recipes 
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Ingredients And Procedures

Woodward Vegetable oil -- for frying 1 lb Shrimp; 21-25, peeled --

De- 1 ts Fresh lime juice

1 ts Light soy sauce

2 tb Flour

1 tb Cornstarch

1/2 ts Baking soda

1 Egg -- slightly beaten

2 Scallions -- thinly sliced

1 tb Fresh ginger -- minced

2 sm Or 3 small dried -- red hot

Minced 1 tb Garlic -- minced

-----SAUCE----- 1/2 c Sugar

2 tb Light soy sauce

1/4 c Mango puree

1 tb Dark rum

1 tb Fresh lime juice

-----GREENS----- 1 tb Sherry

1 tb Light soy sauce

1 ts Sugar

8 c Mixed spring greens and --

Spinach, loosely pac 1/2 c Cilantro or basil --

Chopped Mango slices -- for garnish Carambola slices -- garnish Slice the shrimp lengthwise in half, rinse in cold water, and pat dry. Combine the lime juice, soy sauce, flour, cornstarch, baking soda, and egg in a bowl and mix well. Add the shrimp, cover with plastic wrap and refrigerate for at least an hour. Mix together the scallions, ginger, chilies, and garlic in a small bowl and set aside. Mix together the Sauce ingredients in another small bowl and set aside. Heat 2 cups of oil to 350~ in a wok or deep frying pan. Add half the shrimp and stir briskly until the shrimp turn whitish-pink, 3 to 4 mins. Remove to drain on paper towels. Cook the rest of the shrimp in the same manner. Remove all but 2 tbsp of oil from the wok, add the scallion mixture and stir at high heat until it begins to color. Add the sauce ingredients and stir until the mixture bubbles.Return the shrimp to the wok and stir to coat with the sauce for a minute or two. Transfer to a holding container and keep warm. Heat 2 tbsp of oil in the wok, add the sherry, soy sauce, and sugar and stir to heat through. Add the greens/spinach mixture and stir briskly at high heat just until wilted. Remove from the heat, fold in cilantro/basil and transfer to serving platter. Place the shrimp on the greens and garnish with mango and carambola slices. Makes 4 main course servings or 6 to 8 first course servings. Source: MIA Herald, 8/31/95 Recipe By :

 
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