Dieting tips

The Zone Diet
The Zone diet is a weight loss program initially created by Barry Sears in a number of books. The Zone diet isn’t particularly a weight reduction diet, but many zone diet fans discover that they really seem to lose body weight when following it.
The science claimed for the Zone Diet is that if you control the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, in turn puts your body in a state of equilibrium which is a lot more healthful than normal, which is known as the zone.
Sears claims that if you get into this 'zone', your metabolism is perfectly balanced and, as a consequence, does not need to convert surplus energy to fat.
The most valuable procedure of the zone system is to maintain the precise ratio of carbs to proteins, and to ensure you get increased amounts of Omega 3 fish oils.

Squash Soup Recipe

	Category	Appetizer Recipes
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	Ratings	0

Ingredients And Procedures

1 ea Butternut, buttercup or

-- acorn squash 1 tb Oil

1 ea Onion, chopped

1 ts Ginger, grated

2 ea Apples, peeled & chopped

2 1/2 c Vegetable stock

1/2 ts Dried thyme leaves

Salt & pepper 2 tb Parsley, chopped

Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.)

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<h1>Squash Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Butternut, buttercup or <P>-- acorn squash 1 tb Oil <P>1 ea Onion, chopped <P>1 ts Ginger, grated <P>2 ea Apples, peeled & chopped <P>2 1/2 c Vegetable stock <P>1/2 ts Dried thyme leaves <P>Salt & pepper 2 tb Parsley, chopped <P>Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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