General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

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.

Weight loss

The Zone Diet
The Zone diet is a weight loss regime first devised by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not exactly a weight loss diet, however many followers discover that they actually seem to lose a few pounds by following this system.
The science behind the Zone Diet is that if you control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts the body in a state of balance that is more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears claims that when in the 'zone', your body is perfectly balanced and, as a consequence, doesn't need to convert surplus energy to fat.
The main technique of the diet is to maintain the precise ratio of carbohydrates to proteins, and to dose yourself with plenty of Omega 3 and omega 6.

Barley Egg Rolls Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1 1/2 ts Salt

1 c Medium barley

2 ts Grated fresh ginger OR

1/2 ts Ground ginger

3 tb Sesame Or vegetable oil

4 Scallions, sliced

1 Red pepper, chopped

1/2 lb Bok choy, shredded

1 tb Rice wine OR white wine

-vinegar 1 pk Prepared egg roll wrappers

-(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93

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<h1>Barley Egg Rolls</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 ts Salt <P>1 c Medium barley <P>2 ts Grated fresh ginger OR <P>1/2 ts Ground ginger <P>3 tb Sesame Or vegetable oil <P>4 Scallions, sliced <P>1 Red pepper, chopped <P>1/2 lb Bok choy, shredded <P>1 tb Rice wine OR white wine <P>-vinegar 1 pk Prepared egg roll wrappers <P>-(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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