General kitchen advice

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Diet types

The Zone Diet
The Zone diet is a weight loss regime initially devised by Barry Sears in a number of books. The Zone diet is not particularly a weight reduction diet, but some people discover that they actually reduce a few pounds by following it.
The scientific theory behind the Zone Diet is that if one were to limit the amount of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which puts the body in a balanced state which is a lot more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears claims that a body that is in 'the zone' is working at its most efficient and, because of this, doesn't need to build up stores of fat.
The key technique of the diet is to monitor and control the exact ratio of carbohydrates to proteins, and to ensure you get high levels of Omega 3 fish oils.

Pisnyi Borsch (Meatless Beet Soup) Recipe

	Category	Soup Recipes
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Ingredients And Procedures

2 lb Beets

1 lg Carrot

1 md Parsnip

1 md Turnip

2 lg Celery Ribs

2 md Onions

1 lg Bay Leaf

3 Peppercorns; Use 4 If

-Desired 3 Dried Boletus Mushrooms; OR

1/2 lb Chopped Mushrooms

;Liquid From The Cooked -Mushrooms, Optional 1 qt Beet Kvas; OR

1 ts Sour Salt; Crystalized

-Citric Acid If Not Using -Kvas 2 ts Salt

1 ts Ground Pepper; Or To Taste

2 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool, reserving the liquid, and chop finely. Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1 to 2 hours. Cool and pour off the liquid, reserving it. Slip off the peels. (Wear rubber gloves to prevent purple hands.) This may be done a day in advance. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender. Strain the beet liquid into the vegetables. Shred the beets in a processor or on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the begetables. Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle boil, then turn the heat low. Taste, the flavor should be tart, mellow, and full. For more tartnes, add fresh lemon juice or sour salt. Keeps well in the refrigerator. Reheat gently; do not overcook or the color will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill. NOTE: The next recipe in this series will be for Vushka.

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<h1>Pisnyi Borsch (Meatless Beet Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Beets <P>1 lg Carrot <P>1 md Parsnip <P>1 md Turnip <P>2 lg Celery Ribs <P>2 md Onions <P>1 lg Bay Leaf <P>3 Peppercorns; Use 4 If <P>-Desired 3 Dried Boletus Mushrooms; OR <P>1/2 lb Chopped Mushrooms <P>;Liquid From The Cooked -Mushrooms, Optional 1 qt Beet Kvas; OR <P>1 ts Sour Salt; Crystalized <P>-Citric Acid If Not Using -Kvas 2 ts Salt <P>1 ts Ground Pepper; Or To Taste <P>2 ts Fresh Dill; Chopped <P>Soak boletus overnight. Cook in a little water until tender. Cool, reserving the liquid, and chop finely. Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1 to 2 hours. Cool and pour off the liquid, reserving it. Slip off the peels. (Wear rubber gloves to prevent purple hands.) This may be done a day in advance. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender. Strain the beet liquid into the vegetables. Shred the beets in a processor or on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the begetables. Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle boil, then turn the heat low. Taste, the flavor should be tart, mellow, and full. For more tartnes, add fresh lemon juice or sour salt. Keeps well in the refrigerator. Reheat gently; do not overcook or the color will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill. NOTE: The next recipe in this series will be for Vushka. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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