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!

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Dieting tips

The Zone Diet
The Zone diet is a weight loss program first created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t particularly a fat reduction diet, nevertheless some people find that they really seem to lose a few pounds by following the zone diet.
The scientific theory behind the Zone Diet is that if you gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids which, as a result puts your body in a state of balance which is much more healthy than it normally is, which followers of the diet, refer to as '"he zone".
Sears believes that when your body is in this 'zone' it is perfectly balanced and, as a consequence, does not build up fat.
The main process of the diet is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has large amounts of Omega 3 fish oils.

Aubergine with Lentils - Phad Makhua Sai Thua Khiew

	Category	Vegetable Recipes
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Ingredients And Procedures

Stephen Ceideburg 1/4 lb Lentils

1/2 ts Salt

8 oz Aubergine (eggplant)

4 Cloves garlic

1 Fresh chili

2 tb Vegetable oil

1 tb Fish sauce

4 tb Water

10 Mint leaves

Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg

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<h1>Aubergine with Lentils - Phad Makhua Sai Thua Khiew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 1/4 lb Lentils <P>1/2 ts Salt <P>8 oz Aubergine (eggplant) <P>4 Cloves garlic <P>1 Fresh chili <P>2 tb Vegetable oil <P>1 tb Fish sauce <P>4 tb Water <P>10 Mint leaves <P>Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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