Cooking advice

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.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Losing weight

The Atkins’ Diet
Originating way back in the 1960s, the popular atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it supposedly allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, for example fatty meat and hard cheese.
With this diet you eat protein and fat, avoiding carbohydrates almost completely. Because of this, it is known as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Dilled Asparagus

	Category	Side Dish Recipes
	Views	260
	Ratings	0

Ingredients And Procedures

2 lb Asparagus, fresh; cooked or

-2 (15oz) cans asparagus 1/2 c Oil, olive

1/2 c Pickle, dill; liquid of

1/3 c Pickle, dill; chopped

1 Garlic clove; crushed

Lettuce Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman.

Rate this recipe!

Post this recipe to your site