General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.


Weight loss

The Zone Diet
The Zone diet is a weight loss regime first devised by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not exactly a weight loss diet, however many followers discover that they actually seem to lose a few pounds by following this system.
The science behind the Zone Diet is that if you control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts the body in a state of balance that is more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears claims that when in the 'zone', your body is perfectly balanced and, as a consequence, doesn't need to convert surplus energy to fat.
The main technique of the diet is to maintain the precise ratio of carbohydrates to proteins, and to dose yourself with plenty of Omega 3 and omega 6.











Celery Soup (Zuppa Di Accia) Recipe
Celery Soup (Zuppa Di Accia) Category Cheese Recipes 
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Ingredients And Procedures

1/4 c Extra-virgin olive oil

1 sm Onion, finely chopped

4 c Sliced celery (1/4-inch

-slices) 1/4 c Chopped celery tops

5 c Hot meat or chicken broth

Salt 6 Italian toasts (1/2-inch

-slices Italian bread) 6 Italian toasts (1/2-inch

-slices Italian bread) 3 Hard-boiled eggs, coarsely

-chopped 3 oz Sopressata or other dried

-sausage, chopped 4 oz Cacciocavallo or mild

-provolone cheese, chopped Freshly grated pecorino -cheese Lovage leaves or chopped -celery tops (Optional) Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side. Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops). Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.

 
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