General kitchen advice

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Dieting tips

The Zone Diet
The Zone diet is a diet system primarily created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a weight loss diet, but many people claim that they lose body weight by following it.
The theory behind the Zone Diet is that if one were to control the amount of two key hormones, (insulin and glucogen), then your body releases eicosanoids which, in turn puts your body in a balanced state which is far more healthy than normal, this is referred to as 'the zone'.
Sears holds the theory that if you get into this 'zone', your body is working at its most efficient and, as a result, does not build up fat.
The most interesting technique of the zone diet is to control the exact ratio of carbohydrates to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Braised Pork and Fresh Oysters In Clay Pot

	Category	Seafood Recipes
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Ingredients And Procedures

1/2 lb Boneless pork butt, cut in

1 1/2" cubes

8 md Fresh Pacific oysters (OR

1 10 oz. jar)

4 Green onions

1 1/2 c Warm water

1 tb Brown bean sauce

1 ts Dark soy sauce

1 ts Fresh ginger, minced

1 Piece dried orange peel

2 tb Medium sherry

Cornstarch paste 1/2 c Peanut oil

Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry

2 ts Thin soy sauce

2 Cloves garlic, minced

1 ts 5-spice powder

1 ts Lemon juice

Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley.

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<h1>Braised Pork and Fresh Oysters In Clay Pot</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Boneless pork butt, cut in <P>1 1/2" cubes <P>8 md Fresh Pacific oysters (OR <P>1 10 oz. jar) <P>4 Green onions <P>1 1/2 c Warm water <P>1 tb Brown bean sauce <P>1 ts Dark soy sauce <P>1 ts Fresh ginger, minced <P>1 Piece dried orange peel <P>2 tb Medium sherry <P>Cornstarch paste 1/2 c Peanut oil <P>Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry <P>2 ts Thin soy sauce <P>2 Cloves garlic, minced <P>1 ts 5-spice powder <P>1 ts Lemon juice <P>Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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