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The Zone Diet
The Zone diet is a weight loss regime initially invented by Barry Sears in a number of books. The Zone diet isn’t particularly a fat reduction diet, nevertheless many zone diet fans believe that they seem to lose body weight by following the zone diet.
The scientific theory behind the Zone Diet is that if you limit the secretion of the hormones 'insulin' and 'glucogen', then anti-inflammatory chemicals are released which puts one's body in a state of equilibrium that is much more healthy than usual, this is referred to as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is working at its most efficient and, as a result, doesn't convert energy to unsightly fat.
The main procedure of the zone diet is to maintain the precise ratio of carbohydrates to proteins, and to ensure you get large amounts of Omega 3 fish oils.

Clam Stew with Shiitakes, Cinzano, Chorizo

	Category	Stew Recipes
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Ingredients And Procedures

4 Tablespoons extra virgin olive oil -- plus 1/4 C

1 Medium red onion -- in 1/2" dice

1/2 Pound shiitakes, hard part of foot removed

1/2 Pound cooked chorizo -- thinly sliced

1/2 Cup Cinzano Rosso sweet vermouth

1 1/2 Cups basic tomato sauce

1 Cup dry white wine

24 littleneck clams, scrubbed -- and rinsed

1 baguette

1/4 Cup dry red wine

6 Cloves garlic -- thinly sliced

1 Bunch thyme, leaves only -- finely chopped

Preheat oven to 450 degrees F.

In a heavy bottom 6-quart pan, heat olive oil until smoking. Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes. Add Cinzano and bring to a boil. Add tomato sauce, wine and clams, cover and cook until clams are open, about 10 minutes.

Meanwhile, slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil. Sprinkle with garlic and thyme and close. Place in oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover clams and serve immediately.

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<h1>Clam Stew with Shiitakes, Cinzano, Chorizo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Tablespoons extra virgin olive oil -- plus 1/4 C <P>1 Medium red onion -- in 1/2" dice <P>1/2 Pound shiitakes, hard part of foot removed <P>1/2 Pound cooked chorizo -- thinly sliced <P>1/2 Cup Cinzano Rosso sweet vermouth <P>1 1/2 Cups basic tomato sauce <P>1 Cup dry white wine <P>24 littleneck clams, scrubbed -- and rinsed <P>1 baguette <P>1/4 Cup dry red wine <P>6 Cloves garlic -- thinly sliced <P>1 Bunch thyme, leaves only -- finely chopped <P><P>Preheat oven to 450 degrees F. <P>In a heavy bottom 6-quart pan, heat olive oil until smoking. Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes. Add Cinzano and bring to a boil. Add tomato sauce, wine and clams, cover and cook until clams are open, about 10 minutes. <P>Meanwhile, slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil. Sprinkle with garlic and thyme and close. Place in oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover clams and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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