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Diet info

The Atkins’ Diet
Now nearly 5 decades old, the famous atkins diet is still widely used today. Although not accepted by all scientists, it claims to allow weight reduction whilst encouraging you to eat many foods that are not normally available to dieters, like bacon and eggs.
Unlike other diets, with the atkins diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. It is often referred to as a low carbohydrate, high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including 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.










Asparagus Strudel Recipe
Asparagus Strudel Category Vegetarian Recipes 
Views 98 
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Ingredients And Procedures

2 lg Onions; finely chopped

1/4 lb Butter or vegan margarine

-plus: 2 tb Butter or vegan margarine

1 1/3 c Fine fresh breadcrumbs

8 Phyllo pastry sheets

1 1/2 lb Trimmed asparagus; washed,

- chopped and cooked - until tender 1/4 c Finely chopped parsley

---------------------------------TO GARNISH--------------------------------- Parsley sprigs Lemon slices Asparagus tips ------------------------VEGAN YOGURT & HERB DRESSING------------------------ 1/2 c Vegan yogurt

Salt Freshly ground black pepper 2 tb Chopped mint

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias



 
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