General kitchen advice

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Diet types

The Zone Diet
The Zone diet is a diet system first detailed by Barry Sears in a number of books. The Zone diet isn’t particularly a fat reduction diet, nevertheless many zone diet fans find that they seem to lose body weight when following it.
The main scientific theory behind the Zone Diet is that if you were to control the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance that is much more healthy than normal, known as the 'zone'.
Sears states that if you get into this 'zone', your metabolism is much more efficient and, because of this, doesn't need to build up stores of fat.
The most important procedure of the zone diet is to keep tight control over the exact ratio of carbs to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Parmesan Cheddar Grits Pudding Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

1/2 c Butter

5 c Milk; divided, see eggs

1 c Cream

2 c Regular Grits; or

-long cooking grits 10 oz Spinach; frozen, chopped

-defrosted and squeezed dry 7 Green Onions; chopped

3 Garlic Cloves; chopped

2 c Cheddar Cheese; grated

2 Eggs; lightly beaten with

-1/2 cup milk Salt and fresh black pepper -to taste ----------------------------------TOPPING---------------------------------- 1 c Parmesan Cheese; grated

Preheat the oven to 375F degrees. Butter a large casserole dish and set aside. Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task. Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk. Season to taste with salt and pepper. Pour into the prepared casserole dish and sprinkle with the parmesan cheese. Bake for 30 minutes or until the top is golden. serve at once.

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<h1>Parmesan Cheddar Grits Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter <P>5 c Milk; divided, see eggs <P>1 c Cream <P>2 c Regular Grits; or <P>-long cooking grits 10 oz Spinach; frozen, chopped <P>-defrosted and squeezed dry 7 Green Onions; chopped <P>3 Garlic Cloves; chopped <P>2 c Cheddar Cheese; grated <P>2 Eggs; lightly beaten with <P>-1/2 cup milk Salt and fresh black pepper -to taste ----------------------------------TOPPING---------------------------------- 1 c Parmesan Cheese; grated <P>Preheat the oven to 375F degrees. Butter a large casserole dish and set aside. Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task. Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk. Season to taste with salt and pepper. Pour into the prepared casserole dish and sprinkle with the parmesan cheese. Bake for 30 minutes or until the top is golden. serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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