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Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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The Zone Diet
The Zone diet is a diet system primarily created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet is not specifically a fat reduction diet, nevertheless many zone diet fans claim that they lose weight when following it.
The science behind the Zone Diet is that if one were to control the levels of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which, as a result puts the body in a state of equilibrium that is an awful lot more healthy than it normally is, which, not surprisingly, is known as 'the zone'.
Sears states that when your body is in this 'zone' it is much more efficient and, as a result, does not build up layers of fat.
The key procedure of the system is to monitor and control the ratio of carbohydrates to proteins, and to dose yourself with plenty of Omega 3 and omega 6.

Walnut Pilaf Recipe

	Category	Rice Recipes
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Ingredients And Procedures

2 oz Ca. walnuts, chopped

- (reserve 4 halves - for garnish) 4 c Sliced mushrooms

1/4 c Minced onion

4 oz Brown rice

1 1/2 c Low-sodium beef broth

-OR- vegetable broth 1 tb Balsamic vinegar

2 ts Aromatic bitters

1/2 ts Crushed dried rosemary

1/2 ts Pepper

2 tb Minced parsley

Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside.

Heat a large nonstick skillet over medium-high heat for 1 minute. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown. Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed. Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve. Each serving (1 cup) provides: * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C. Per serving: * 231 cal, 6 g pro, 30 g car, * 10 g fat: 6 g poly, 2 g mono, 1 g sat * 10 g sod, 0 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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<h1>Walnut Pilaf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 oz Ca. walnuts, chopped <P>- (reserve 4 halves - for garnish) 4 c Sliced mushrooms <P>1/4 c Minced onion <P>4 oz Brown rice <P>1 1/2 c Low-sodium beef broth <P>-OR- vegetable broth 1 tb Balsamic vinegar <P>2 ts Aromatic bitters <P>1/2 ts Crushed dried rosemary <P>1/2 ts Pepper <P>2 tb Minced parsley <P>Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside. <P>Heat a large nonstick skillet over medium-high heat for 1 minute. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown. Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed. Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve. Each serving (1 cup) provides: * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C. Per serving: * 231 cal, 6 g pro, 30 g car, * 10 g fat: 6 g poly, 2 g mono, 1 g sat * 10 g sod, 0 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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