Food tips

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Weight loss info

The Glycaemic Index Diet
The gi index diet is linked to the glycaemic index, a list showing foods and a score representing the ease with which the glucose in the food type gets converted to sugar in your system. The claim is that slow acting food types (ie with a low Glycaemic index score), keep you satisfied for a longer period of time and help to injest less food without feeling hungry.
It's also extremely efficient for sufferers from diabetes, as the low GI foods are helpful in minimizing surges in blood glucose levels.

Pasta and Basil Soup Recipe

	Category	Pasta Recipes
	Views	93
	Ratings	0

Ingredients And Procedures

2 oz (60 g) vermicelli or

Spaghetti, broken into short Lengths 4 ts Olive oil

1 Onion, chopped finely

1 Garlic clove, chopped

Finely 1/2 oz (15 g pine kernels

1 1/2 pt (900 ml) chicken or

Vegetable stock 5 1/2 oz (45 g) fresh basil leaves,

Shredded Salt and freshly ground Black pepper 4 ts Grated parmesan cheese, to

Serve

1. Cook the pasta in a large pan of lightly salted

boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once. Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the

minutes Freezing not recommended

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<h1>Pasta and Basil Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 oz (60 g) vermicelli or <P>Spaghetti, broken into short Lengths 4 ts Olive oil <P>1 Onion, chopped finely <P>1 Garlic clove, chopped <P>Finely 1/2 oz (15 g pine kernels <P>1 1/2 pt (900 ml) chicken or <P>Vegetable stock 5 1/2 oz (45 g) fresh basil leaves, <P>Shredded Salt and freshly ground Black pepper 4 ts Grated parmesan cheese, to <P>Serve <P>1. Cook the pasta in a large pan of lightly salted <P>boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once. Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the <P>minutes Freezing not recommended <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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