General tips

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.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based on the gi (or glycaemic index), a chart showing types of food and a score representing the speed with which the glucose and energy of the food gets changed to glucose in your system. The theory is that long-acting food types (ie those foods with a low Gi number), will keep you feeling full for longer and mean that you can eat less food without being miserabl;e.
It's also extremely effective for diabetes sufferers, as the low GI types of food are helpful in minimizing surges in glucose secretion.

Favorite Egg Nog

	Category	Alcoholic Drink Recipes
	Views	329
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Ingredients And Procedures

24 Eggs, separated

2 c Sugar

1 qt Bourbon

2 c Brandy

1 qt Heavy cream

2 qt Milk

1 qt Vanilla ice cream

Nutmeg Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth, so you might wish to cut back on the Bourbon and Brandy a little. NOTE2: If you can get it where you are, then the only ice cream to use in this recipe is on of the following BLUE BELL CREAMERY flavors - Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3: Any good bourbon or sour mash will do, but Old Forester seems to add a special something to the taste. As for the brandy, don't waste the VSOP, but don't use that buck-fifty-a-liter varnish remover that you picked up on that last trip to Tijuana, either.

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<h1>Favorite Egg Nog</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>24 Eggs, separated <P>2 c Sugar <P>1 qt Bourbon <P>2 c Brandy <P>1 qt Heavy cream <P>2 qt Milk <P>1 qt Vanilla ice cream <P>Nutmeg Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth, so you might wish to cut back on the Bourbon and Brandy a little. NOTE2: If you can get it where you are, then the only ice cream to use in this recipe is on of the following BLUE BELL CREAMERY flavors - Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3: Any good bourbon or sour mash will do, but Old Forester seems to add a special something to the taste. As for the brandy, don't waste the VSOP, but don't use that buck-fifty-a-liter varnish remover that you picked up on that last trip to Tijuana, either. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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