Losing weight

The Zone Diet
The Zone diet is a diet initially detailed by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t distinctly a weight loss diet, but some people claim that they actually seem to lose body weight when following it.
The main theory of the Zone Diet is that if you gain control of the amount of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of balance that is an awful lot more wholesome than normal, which is known as the zone.
Sears believes that when in the 'zone', your body is working at its most efficient and, as a consequence, doesn't build up fat.
The key method of the zone diet is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 fish oils.

Mediterranean Garlic Soup

	Category	Cheese Recipes
	Views	164
	Ratings	0

Ingredients And Procedures

5 Large heads of garlic

2 Cups white onions -- sliced

3 Tablespoons vegetable oil

2 Quarts rich chicken or vegetable stock

1 Cup dry white wine

1 Large bay leaf

1 Tablespoon chopped fresh sage leaves (1 teaspoon drie

3 Whole cloves

salt and freshly ground white pepper drops of fresh lemon juice 1/3 c olive oil

4 egg yolks

<<garnish>> toasted sour dough croutons fresh grated Asiago or Gruyere cheese fresh chopped chives

Separate garlic into cloves and crush slightly with side of knife. Do not peel.

Add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves. Bring to a boil, reduce heat and simmer partially covered for 45 minutes. Strain pressing down firmly on the solids to extract all flavor. Return soup to pot and correct seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a thin stream. Gradually beat in remaining soup. Return to pot and reheat gently being careful not to over heat or egg will scramble. Serve immediately garnished with croutons, cheese and chives.

Rate this recipe!

Post this recipe to your site

<h1>Mediterranean Garlic Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 Large heads of garlic <P>2 Cups white onions -- sliced <P>3 Tablespoons vegetable oil <P>2 Quarts rich chicken or vegetable stock <P>1 Cup dry white wine <P>1 Large bay leaf <P>1 Tablespoon chopped fresh sage leaves (1 teaspoon drie <P>3 Whole cloves <P>salt and freshly ground white pepper drops of fresh lemon juice 1/3 c olive oil <P>4 egg yolks <P><<garnish>> toasted sour dough croutons fresh grated Asiago or Gruyere cheese fresh chopped chives <P><P>Separate garlic into cloves and crush slightly with side of knife. Do not peel. <P>Add garlic, onions and vegetable oil to a soup pot and saute until onions just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves. Bring to a boil, reduce heat and simmer partially covered for 45 minutes. Strain pressing down firmly on the solids to extract all flavor. Return soup to pot and correct seasoning with salt, pepper and lemon juice. <P>In a bowl, whisk olive oil into egg yolks by drops to form an emulsion (mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a thin stream. Gradually beat in remaining soup. Return to pot and reheat gently being careful not to over heat or egg will scramble. Serve immediately garnished with croutons, cheese and chives. <P><P>Copyright, 1996, TV FOOD NETWORK, G.P., All Rights <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>