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Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Losing weight

The Zone Diet
The Zone diet is a weight loss regime initially advocated by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t exactly a weight loss diet, although some people believe that they manage to lose body weight by following it.
The science claimed for the Zone Diet is that if you limit the secretion of two important hormones, (insulin and glucogen), then your body releases eicosanoids which puts your body in a state of equilibrium that is much more healthy than usual, known as the 'zone'.
Sears states that if you get into this 'zone', your body is much more efficient and, because of this, does not build up layers of fat.
The main procedure of the zone diet is to monitor and control the exact ratio of carbohydrates to proteins, and to dose yourself with increased levels of Omega 3 and omega 6.

Overnight Souffle Recipe

	Category	Casserole Recipes
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Ingredients And Procedures

4 tablespoons butter -- unsalted

1 cup mushrooms -- sliced

1 large onion -- diced

16 slices white bread -- crusts removed

1 pound bacon -- cooked, crumbled

1/4 cup celery -- diced

2 Anaheim chili pepper -- diced

1 pound Cheddar cheese -- grated

2 tablespoons dill -- fresh snipped

1 large tomato , peeled -- thinly sliced

6 whole eggs -- lightly beaten

3 cups cream

1 tablespoon Dijon mustard

Melt butter in a saute pan over medium heat. Cook mushrooms and onions for two minutes or until just slightly tender. Remove with a slotted spoon. Dip eight b read slices into pan to butter one side. Place bread, butter side down, in an o blong casserole (13 x 9 x 2 inches). Layer half of the mushrooms and onions, ba con, celery, and chilies on top of the bread and finish with half of the cheese . Season with salt, pepper, and one tablespoon of dill. Repeat the bread layer and the remaining half of ingredients as above, but add tomato slices before ch eese.

Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with wax ed paper and refrigerate overnight.

Before baking allow casserole to stand at least 30 minutes at room temperature. Preheat oven to 350F. Bake casserole uncovered for 45 minutes or until souffle like consistency is achieved. Remove from oven and cool five minutes before sli cing. Leftovers may be frozen.

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<h1>Overnight Souffle</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 tablespoons butter -- unsalted <P>1 cup mushrooms -- sliced <P>1 large onion -- diced <P>16 slices white bread -- crusts removed <P>1 pound bacon -- cooked, crumbled <P>1/4 cup celery -- diced <P>2 Anaheim chili pepper -- diced <P>1 pound Cheddar cheese -- grated <P>2 tablespoons dill -- fresh snipped <P>1 large tomato , peeled -- thinly sliced <P>6 whole eggs -- lightly beaten <P>3 cups cream <P>1 tablespoon Dijon mustard <P><P>Melt butter in a saute pan over medium heat. Cook mushrooms and onions for two minutes or until just slightly tender. Remove with a slotted spoon. Dip eight b read slices into pan to butter one side. Place bread, butter side down, in an o blong casserole (13 x 9 x 2 inches). Layer half of the mushrooms and onions, ba con, celery, and chilies on top of the bread and finish with half of the cheese . Season with salt, pepper, and one tablespoon of dill. Repeat the bread layer and the remaining half of ingredients as above, but add tomato slices before ch eese. <P>Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with wax ed paper and refrigerate overnight. <P>Before baking allow casserole to stand at least 30 minutes at room temperature. Preheat oven to 350F. Bake casserole uncovered for 45 minutes or until souffle like consistency is achieved. Remove from oven and cool five minutes before sli cing. Leftovers may be frozen. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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