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General cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


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 info

The Zone Diet
The Zone diet is a weight loss regime primarily invented by Barry Sears in a series of books, publications and an accompanying website. The Zone diet isn’t exactly a fat reduction diet, but many zone diet followers claim that they actually manage to lose a few pounds by following it.
The main theory behind the Zone Diet is that if one were to gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium that is much more wholesome than it normally is, known as the 'zone'.
Sears claims that when in the 'zone', your body is much more efficient and, as a consequence, doesn't need to convert surplus energy to fat.
The most valuable method of the diet is to maintain the ratio of carbs to proteins, and to make sure your diet has high levels of Omega 6 and omega 3 fish oils.








Warm Pineapple Mousse with Toasted Shredded Coconut Recipe
Warm Pineapple Mousse with Toasted Shredded Coconut Category Dessert Recipes 
Views 56 
Ratings 0 
Ingredients And Procedures

1 Fresh pineapple; peeled,

- cored, pur?ed, & strained 1/2 c Heavy cream

6 Egg yolks

1 tb Cornstarch

1/2 c Sugar

1/4 c Water

6 Egg whites

1/4 c Coconut, shredded

2 tb Powdered sugar

In a medium saucepan place the pineapple pur?e and the heavy cream, and stir them together. Heat the mixture on medium for 8 to 10 minutes, or until it is reduced to a syrup. Keep it warm. In a small bowl place the egg yolks and the cornstarch, and beat them together. Add the egg yolks to the cream mixture. While whipping constantly, cook the mixture for 6 to 8 minutes, or until it is the consistency of a medium whipped cream. Set it aside. In a small bowl place the egg whites. Beat them with an electric mixer on low speed for 2 to 3 minutes, or until they are frothy. Turn the electric mixer on high, and while continuing to beat the egg whites slowly pour the sugar-water mixture down the side of the bowl. Continue to beat the mixture for 8 to 10 minutes more, or until the meringue is very shiny and the bottom of the mixing bowl is cool. Add the cream mixture to the meringue, and gently fold it in. Preheat the oven to 400?F. In each of 4 small souffl? dishes place the mixture so that the dishes are half-filled. Add the shredded coconut. Fill the dishes up with the remaining mixture. Sprinkle the powdered sugar on top. Bake the mousse for 8 to 10 minutes, or until it is set. Remove it from the oven. Place the mousse under a preheated broiler for 30 seconds, or until the sugar is caramelized.

 
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