Losing weight

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. Popular with many famous celebrities, it enables fat reduction whilst allowing foods that are normally considered bad for diets, for example beef and hard cheeses.
On the atkins diet you eat protein and fat, it is the carbs that are on the banned list. Because of this, it is known as a low carb/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Lavender Jelly Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

7 fl Dry champagne

-OR- dry white wine 7 fl Unsweetened apple juice

2 fl Creme de cassis

1/4 c Sugar

2 tb Lemon juice

1 oz Lavender flowers

4 ts Gelatine

4 tb -Water

This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved. Strain the lavender liquid, pressing it to extract all the juices. Warm the lavender liquid and add the dissolved gelatine. Stir and strain again through a fine sieve or muslin. Leave to cool and set. The jelly will keep for about 14 days in a fridge. Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen Mintzias

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<h1>Lavender Jelly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>7 fl Dry champagne <P>-OR- dry white wine 7 fl Unsweetened apple juice <P>2 fl Creme de cassis <P>1/4 c Sugar <P>2 tb Lemon juice <P>1 oz Lavender flowers <P>4 ts Gelatine <P>4 tb -Water <P>This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved. Strain the lavender liquid, pressing it to extract all the juices. Warm the lavender liquid and add the dissolved gelatine. Stir and strain again through a fine sieve or muslin. Leave to cool and set. The jelly will keep for about 14 days in a fridge. Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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