Food and cooking tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Diet info

The Zone Diet
The Zone diet is a weight loss regime first invented by Barry Sears in a series of books and publications. The Zone diet isn’t exactly a fat reduction diet, although many zone diet followers believe that they really manage to lose body weight by following the zone diet.
The theory behind the Zone Diet is that if you control the secretion of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids which, in turn puts the body in a state of balance which is a lot more wholesome than normal, this is referred to as 'the zone'.
Sears states that a body that is in 'the zone' is working at its best and, as a consequence, does not build up layers of fat.
The most interesting technique of the zone diet is to monitor and control the exact ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 6 and omega 3 fish oils.











Brussel Sprouts In Pecan Sauce Recipe
Brussel Sprouts In Pecan Sauce Category Vegetable Recipes 
Views 62 
Ratings 0 
Ingredients And Procedures

1 lb Brussel sprouts; trimmed wi

3 T Butter; unsalted

1/4 c Pecans; chopped

Salt and pepper to taste 1. Cook the brussel sprouts, covered in boiling salted water until

tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: