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.

Spicy Green Beans (Masaledar Sem) Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

1 1/2 lb Fresh green beans

1 In cube peeled chopped ginge

10 Whole cloves garlic

1 1/2 c Water

5 T Vegetable oil

2 t Whole cumin seeds

1 Dried hot red chili

2 t Ground coriander

1 1/4 t Salt

3 T Lemon juice

1 t Ground roasted cumin

Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.

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<h1>Spicy Green Beans (Masaledar Sem)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Fresh green beans <P>1 In cube peeled chopped ginge <P>10 Whole cloves garlic <P>1 1/2 c Water <P>5 T Vegetable oil <P>2 t Whole cumin seeds <P>1 Dried hot red chili <P>2 t Ground coriander <P>1 1/4 t Salt <P>3 T Lemon juice <P>1 t Ground roasted cumin <P>Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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