Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it allows fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, 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 and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Bar Room Slaw (The Four Seasons Restaurant)

	Category	Salad Recipes
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Ingredients And Procedures

Assorted Vegetables ** 2 Egg yolks

1 tb Fresh lemon juice

1/2 ts Dijon-style mustard

Kosher salt Freshly ground pepper 1 c To 1 1/2C olive oil

1 1/2 ts Red wine vinegar

Romaine lettuce leaves Belgian endive, separated -into leaves, rinsed Watercress, rinsed, trimmed Alfalfa sprouts 1. Select vegetables according to season, personal preference and

complementarity of colors, textures and tastes. Cut into very fine julienne by hand or shred fine in food processor, using shredding disc. 2. Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl until well blended. Add oil, drop by drop, whisking continuously, until mixture is thick. Then continue whisking in oil in slow steady stream. Stir in vinegar. 3. To serve, pour amount of dressing desired over julienned vegetables in bowl; toss gently. Line individual salad plates with romaine, endive and watercress. Top with dressed vegetables, dividing evenly. Sprinkle with sprouts. ** Some vegetables to consider: carrot, zucchini, red, green, and yellow bell pepper, celery, celeriac, summer squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and red cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap. Make dressing just before serving. Use one cup of julienne vegetables per person.

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<h1>Bar Room Slaw (The Four Seasons Restaurant)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Assorted Vegetables ** 2 Egg yolks <P>1 tb Fresh lemon juice <P>1/2 ts Dijon-style mustard <P>Kosher salt Freshly ground pepper 1 c To 1 1/2C olive oil <P>1 1/2 ts Red wine vinegar <P>Romaine lettuce leaves Belgian endive, separated -into leaves, rinsed Watercress, rinsed, trimmed Alfalfa sprouts 1. Select vegetables according to season, personal preference and <P>complementarity of colors, textures and tastes. Cut into very fine julienne by hand or shred fine in food processor, using shredding disc. 2. Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl until well blended. Add oil, drop by drop, whisking continuously, until mixture is thick. Then continue whisking in oil in slow steady stream. Stir in vinegar. 3. To serve, pour amount of dressing desired over julienned vegetables in bowl; toss gently. Line individual salad plates with romaine, endive and watercress. Top with dressed vegetables, dividing evenly. Sprinkle with sprouts. ** Some vegetables to consider: carrot, zucchini, red, green, and yellow bell pepper, celery, celeriac, summer squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and red cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap. Make dressing just before serving. Use one cup of julienne vegetables per person. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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