General tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Dieting tips

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it enables fat reduction whilst still eating many foods that are not normally available to dieters, for example bacon and eggs.
On the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carbohydrate, high protein, diet.
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.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The logic behind the atkins diet is that even though our bodies use both fats and carbs to change into glucose and energy, it is the carbohydrates which are burned first. If we take in less carbs, we will burn up our stored fat and we will become thinner. This is the bit that is controversial, not all experts are in agreement and a good number of think it can sometimes be unsafe.

Madras Lamb (Indian) Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

1/4 c Oil

3 lg Garlic coves, chopped

1-2 tb cayenne

1 ts Ground cumin seed

1/4 ts Powdered ginger

1/4 c Tomato paste, mixed

-with 3 tbs water 1/4 ts Whole cardamom

-seeds, de-podded 1 tb Lemon juice

1/4 ts Salt, or to taste

1 lg Onion, chopped finely

2 ts Garam masala

1 1/2 ts Ground coriander seed

1/2 ts Turmeric

1 lb Boneless lamb,

-trimmed, cubed In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings. I. Chaudhary Queensland Australia -----

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<h1>Madras Lamb (Indian)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Oil <P>3 lg Garlic coves, chopped <P>1-2 tb cayenne <P>1 ts Ground cumin seed <P>1/4 ts Powdered ginger <P>1/4 c Tomato paste, mixed <P>-with 3 tbs water 1/4 ts Whole cardamom <P>-seeds, de-podded 1 tb Lemon juice <P>1/4 ts Salt, or to taste <P>1 lg Onion, chopped finely <P>2 ts Garam masala <P>1 1/2 ts Ground coriander seed <P>1/2 ts Turmeric <P>1 lb Boneless lamb, <P>-trimmed, cubed In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings. I. Chaudhary Queensland Australia ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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