Dieting tips

The Zone Diet
The Zone diet is a weight loss regime first suggested by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t exactly a weight reduction diet, nevertheless many zone diet followers find that they really lose body weight by following the zone diet.
The science behind the Zone Diet is that if you were to gain control of the levels of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of balance which is much more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is perfectly balanced and, as a consequence, doesn't need to convert surplus energy to fat.
The most important technique of the diet is to maintain the exact ratio of carbs to proteins, and to take high levels of Omega 3 and omega 6.

Buttercup Squash, Barnard Inn Style Recipe

	Category	Vegetable Recipes
	Views	52
	Ratings	0

Ingredients And Procedures

1 ea Medium buttercup squash

1/4 c Butter

1 x Salt

1 x Nutmeg

1/4 c Vermont maple syrup

2 ea Large Cortland apples

12 ea Cranberries

1 x Sugar syrup (one part sugar

1 x To one part water)

Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets

Rate this recipe!

Post this recipe to your site

<h1>Buttercup Squash, Barnard Inn Style</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Medium buttercup squash <P>1/4 c Butter <P>1 x Salt <P>1 x Nutmeg <P>1/4 c Vermont maple syrup <P>2 ea Large Cortland apples <P>12 ea Cranberries <P>1 x Sugar syrup (one part sugar <P>1 x To one part water) <P>Blanch cranberries in sugar syrup, being careful not to boil. (They shouldn't burst.) Cool and leave in syrup for one hour or refrigerate overnight. Slice the apples into 1/4 inch (approximately) slices and spread on buttered tray. Cut one medium buttercup squash (unpeeled) into eight pieces and steam until the inside is soft, while the shell remains somewhat firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with about one-fourth cup of butter, nutmeg, and salt to taste, and about one-fourth cup of maple syrup (depending on dryness of the squash) to achieve a consistency that will hold its shape. Squeeze through a piping bag (or substitute) and mound onto the apple slices. Cortland preferred because it doesn't discolor quickly.) Place a blanched cranberry on top. Just before serving, heat on buttered tray in preheated 350? oven for 10-15 minutes. These may be prepared ahead and refrigerated until ready to heat and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the Vermont Department of Agriculture, Food and Markets <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>