Dieting tips

The Zone Diet
The Zone diet is a diet initially suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t exactly a weight reduction diet, however many people discover that they really manage to lose weight when following it.
The scientific theory behind the Zone Diet is that if you limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a balanced state which is far more healthy than normal, known as the 'zone'.
Sears alleges that when your body is in this 'zone' it is much more efficient and, as a consequence, does not build up fat.
The most important process of the system is to monitor and control the exact ratio of carbs to proteins, and to make sure your diet has high levels of Omega 3 and omega 6.

Gaeng Kiow Wahn Gai (Green Chicken Curry)

	Category	Mexican Recipes
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Ingredients And Procedures

1 Chicken Breast

2 Chicken Thighs

1/2 c Coconut Cream

1/4 c Green Curry Paste

3 c Coconut Milk

1 1/2 c Diced Eggplant

2 tb Fish Sauce

1 tb Palm or Brown Sugar

1/2 ts Coriander leaves

1/2 c Basil leaves

3 Red chilis

1. Bone and skin the chicken breast and thighs, you should have about

1lb of meat. Cut the meat into large, bite sized pieces, and set

aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a

medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma.

3. Add the chicken pieces and stir fry for 1-2 minutes to coat them

evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from

the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium

heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover

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<h1>Gaeng Kiow Wahn Gai (Green Chicken Curry)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Chicken Breast <P>2 Chicken Thighs <P>1/2 c Coconut Cream <P>1/4 c Green Curry Paste <P>3 c Coconut Milk <P>1 1/2 c Diced Eggplant <P>2 tb Fish Sauce <P>1 tb Palm or Brown Sugar <P>1/2 ts Coriander leaves <P>1/2 c Basil leaves <P>3 Red chilis <P>1. Bone and skin the chicken breast and thighs, you should have about <P>1lb of meat. Cut the meat into large, bite sized pieces, and set <P>aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a <P>medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. <P>3. Add the chicken pieces and stir fry for 1-2 minutes to coat them <P>evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from <P>the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium <P>heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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