Diet types

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it enables fat reduction whilst encouraging you to eat many foods that would not be part of a normal diet, for example meat and eggs.
With the atkins diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. Because of this, it is known as a low carbohydrate, high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.













White Turnip Soup (Potage Aux Navets Blancs) Recipe
White Turnip Soup (Potage Aux Navets Blancs) Category Soup Recipes 
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Ingredients And Procedures

1 tb Butter

8 sm Turnips (1 1/2lb), peeled,

-coarsely chopped 1 lg Onion, coarsely chopped

6 c To 8 cups boiling water

4 sl To 5 sl good-quality white

Bread, i.e, French, peasant 2 ts Salt, if desired

1/2 ts Freshly ground black pepper

4 Egg yolks

1 c Cream

1/2 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and onions. Saute over medium heat for about 5 minutes or until onions are translucent. Stir frequently. Bring 6 to 8 cups water to the boil--the amount depending on how much soup you wish to make, as well as its desired strength. Pour the boiling water into the turnip/onion mixture. Break the bread slices into the kettle. Heat the soup to the boil; reduce heat and simmer for aout 15 minutes or until turnips are tender when pierced with a fork. Set the soup aside to cool. Season with salt, if desired, and pepper. When the soup has cooled sufficiently, four into a food processor or blender or press through a sieve with a wooden spoon. Note: At this point the soup can be refrigerated for a day or two, or frozen for several weeks. Later the egg, cream and garnish will be added. Before serving, reheat the soup--but do not boil--and add the egg yolks beaten with the cream. Stir constantly until the mixture is blended and creamy. Check seasoning. Serve in heated soup bowls and garnish with parsley or chives.

 
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