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.

Pinto Bean Soup with Mint & Pine Nuts

	Category	Bean Recipes
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Ingredients And Procedures

2 c Pinto or Anasazi beans

- soaked overnight 1 tb Sunflower or light olive oil

1 sm Onion; finely minced

1 ts New Mexican red chile

10 c Water

Salt 1 c Half and half

2 tb Chopped cilantro

2 tb Chopped parsley

2 tb Chives, minced; -=OR=-

4 -Scallions; finely sliced

2 tb Pine nuts

- toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. Deborah Madison, "Prodigy Guest Chefs Cookbook"

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<h1>Pinto Bean Soup with Mint & Pine Nuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Pinto or Anasazi beans <P>- soaked overnight 1 tb Sunflower or light olive oil <P>1 sm Onion; finely minced <P>1 ts New Mexican red chile <P>10 c Water <P>Salt 1 c Half and half <P>2 tb Chopped cilantro <P>2 tb Chopped parsley <P>2 tb Chives, minced; -=OR=- <P>4 -Scallions; finely sliced <P>2 tb Pine nuts <P>- toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. Deborah Madison, "Prodigy Guest Chefs Cookbook" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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