Food tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Diet info

The Zone Diet
The Zone diet is a diet system initially created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet is not distinctly a fat reduction diet, but some people find that they really manage to lose body weight when following it.
The main theory behind the Zone Diet is that if you gain control of the amount of insulin and glucogen (both hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a state of balance which is an awful lot more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is working at its best and, because of this, does not build up layers of fat.
The main technique of the zone system is to monitor and control the ratio of carbs to proteins, and to ensure your diet has large amounts of Omega 3 fish oils.

Cooking Artichokes Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

None Choose nice firm artichokes that are not turning brown or looking dry. (I like to serve one artichoke per person.) Cut off the stems even with the bottom of the artichokes. Cut about an inch off of the top of the artichokes-straight across the tops of the leaves. Using a pot that's large enough to accomodate the chokes in a single layer, arrange artichokes in bottom of pot. Add water to a depth of 1 to 2 inches. Bring water to a boil and turn down heat so that the water remains at a low simmer. Cover pot and cook for 45 minutes. Check occasionally to be sure the water is not boiling away, and add more if necessary. The test for doneness is to pull out a leaf. If it comes away from the artichoke easily, it's done. Serve on a plate with a small bowl of dipping sauce. To eat artichokes, pull off individual leaves, dip in sauce, and scrape leaf between teeth to remove the soft pulp near the bottom of the leaf. The remainder of the leaf is discarded. As you get near the center, the leaves become tenderer and a greater portion of each leaf is edible. When you are near the center, remove any remaining leaves, and you'll see a fuzzy thing called a choke. This is not edible. Scrape it off with a knife or spoon and discard. Under the choke is the heart which many think is the best part of an artichoke (though I kind of like the leaves better myself). The heart is completely edible. Cut it up and dip the pieces in the sauce. Information provided by Deborah Kirwan. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT

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<h1>Cooking Artichokes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>None Choose nice firm artichokes that are not turning brown or looking dry. (I like to serve one artichoke per person.) Cut off the stems even with the bottom of the artichokes. Cut about an inch off of the top of the artichokes-straight across the tops of the leaves. Using a pot that's large enough to accomodate the chokes in a single layer, arrange artichokes in bottom of pot. Add water to a depth of 1 to 2 inches. Bring water to a boil and turn down heat so that the water remains at a low simmer. Cover pot and cook for 45 minutes. Check occasionally to be sure the water is not boiling away, and add more if necessary. The test for doneness is to pull out a leaf. If it comes away from the artichoke easily, it's done. Serve on a plate with a small bowl of dipping sauce. To eat artichokes, pull off individual leaves, dip in sauce, and scrape leaf between teeth to remove the soft pulp near the bottom of the leaf. The remainder of the leaf is discarded. As you get near the center, the leaves become tenderer and a greater portion of each leaf is edible. When you are near the center, remove any remaining leaves, and you'll see a fuzzy thing called a choke. This is not edible. Scrape it off with a knife or spoon and discard. Under the choke is the heart which many think is the best part of an artichoke (though I kind of like the leaves better myself). The heart is completely edible. Cut it up and dip the pieces in the sauce. Information provided by Deborah Kirwan. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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