General cooking tips

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

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

Dieting tips

The Zone Diet
The Zone diet is a weight loss program initially advocated by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not particularly a fat reduction diet, nevertheless many zone diet fans discover that they manage to lose weight by following it.
The supposed science behind the Zone Diet is that if one were to control the levels 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 equilibrium that is much more wholesome than it normally is, this is referred to as 'the zone'.
Sears alleges that if you get into this 'zone', your metabolism is much more efficient and, because of this, does not build up layers of fat.
The most important procedure of the diet is to control the precise ratio of carbs to proteins, and to dose yourself with large amounts of Omega 6 and omega 3 fish oils.

Lemony Leek& Mushroom Soup Recipe

	Category	Soup Recipes
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Ingredients And Procedures

-----STOCK----- 7 c Water

1 c Chopped onion

2 ea Leeks, green parts only

4 ea Parsley sprigs

1 lg Celery stalk, chopped

2 ea Vegetable bouillon cubes

-----SOUP----- 2 tb Olive oil

4 lg Leeks, chopped, white &

-- light green parts only 2 md Turnips, peeled & diced

1 lg Celery stalk, diced

2 ea Bay leaves

14 1/2 oz Can tomatoes, chopped

12 oz White mushrooms, sliced

Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley

3 tb Freshly minced dill

Matzo farfel, optional

Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

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<h1>Lemony Leek& Mushroom Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----STOCK----- 7 c Water <P>1 c Chopped onion <P>2 ea Leeks, green parts only <P>4 ea Parsley sprigs <P>1 lg Celery stalk, chopped <P>2 ea Vegetable bouillon cubes <P>-----SOUP----- 2 tb Olive oil <P>4 lg Leeks, chopped, white & <P>-- light green parts only 2 md Turnips, peeled & diced <P>1 lg Celery stalk, diced <P>2 ea Bay leaves <P>14 1/2 oz Can tomatoes, chopped <P>12 oz White mushrooms, sliced <P>Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley <P>3 tb Freshly minced dill <P>Matzo farfel, optional <P>Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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