Diet types

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the famous atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it enables weight loss whilst allowing foods that are normally considered bad for diets, like bacon and butter.
With the atkins diet you are encouraged to eat meat and fat, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.













Broiled Eggplant with Walnut Sauce Recipe
Broiled Eggplant with Walnut Sauce Category Vegetable Recipes 
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Ingredients And Procedures

--------------------------WALNUT SAUCE WITH FENNEL-------------------------- 1 c Walnut meats

-this season's, if possible 1 sm Garlic clove: (see note)

1/4 c Fresh bread crumbs

1 1/2 c Boiling water, approximately

3 ts Walnut or olive oil

1/4 ts Fennel seeds, crushed

-with a pestle Salt and pepper --------------------------------THE EGGPLANT-------------------------------- Salt 4 Rounds of eggplant

- 3/8-to-1/2-inch thick Light olive or peanut oil Freshly ground pepper Parsley or fennel leaves - finely chopped - or left in sprigs WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the sides, then add enough water until it is the consistency you want. (It will thicken somewhat as it sits.) Stir in the oil and fennel seeds and season to taste with salt and pepper. THE EGGPLANT: If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes. Blot with paper towels to draw off bitter juices. If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step. Preheat the broiler. Brush both sides of the eggplant generously with oil. Place about 3 inches from the heat source and broil until golden brown. Turn the rounds over and broil until nicely colored and tender. If the eggplant looks dry, brush a little more oil over the top. Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops. Season with pepper and garnish with the fennel leaves or parsley. Serve hot or slightly cooled. (NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it. This way the sauce will keep well for at least a week, refrigerated)

 
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