Food and cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


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.


Dieting tips

The Zone Diet
The Zone diet is a weight loss regime initially created by Barry Sears in a series of books. The Zone diet isn’t particularly a weight loss diet, although some people find that they really manage to lose body weight by following the zone diet.
The 'science' claimed for the Zone Diet is that if you control the secretion of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts one's body in a state of balance which is much more wholesome than usual, which is known as the zone.
Sears alleges that when your body is in this 'zone' it is working at its best and, as a result, does not need to convert surplus energy to fat.
The most valuable method of the zone diet is to control the precise ratio of carbs to proteins, and to make sure your diet has increased levels of Omega 3 fish oils.











Stuffed Escarole Leaves with Marinated Chickpeas Recipe
Stuffed Escarole Leaves with Marinated Chickpeas Category Vegetarian Recipes 
Views 78 
Ratings 0 
Ingredients And Procedures

3 c Dried chickpeas

2 ts Dried sage

5 ea Bay leaves

1/4 ts Salt

1 pn Freshly ground black pepper

4 md Tomatoes, seeded & diced

2 ts Minced garlic

2 tb Chopped fresh parsley

2 tb White wine vinegar

1 lg Head escarole

-- washed and cored Rinse chickpeas, place in a large bowl and cover with 9 cups water. Refrigerate and let soak overnight. In a large pot, bring two quarts of water to a boil. Add sage and bay leaves. Drain chickpeas and rinse well. Add chickpeas to boiling water and cook until they are soft, about 30 to 45 minutes. Drain chickpeas, reserving 2 cups of cooking liquid. Sprinkle chickpeas with salt and pepper, and lightly mash them with a fork. Set aside to cool. In a large bowl toss tomatoes with garlic and parsley. Add cooled chickpeas and toss with just enough reserved cooking liquid to moisten. Add vinegar to taste. Bring a small saucepan of salted water to a boil. Fill a large bowl with ice water and set aside. Place escarole leaves in a strainer and submerge in boiling water until leaves are soft, about 2 minutes. Remove leaves from water and immediately plunge them into ice water. Drain and pat dry. Lay leaves out flat nad place about 2 or 3 tablespoons of chickpea mixture at broad end of each leaf. Roll up like a cigar, turning sides in to enclose filling. Serve at room temperature.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: