Diet info

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a series of books, publications and an accompanying website. The Zone diet isn’t distinctly a fat reduction diet, but many zone diet fans believe that they actually lose weight by following it.
The main theory of the Zone Diet is that if you were to limit the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which, as a consequence puts the body in a state of balance which is far more wholesome than it normally is, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is perfectly balanced and, because of this, does not need to convert surplus energy to fat.
The main technique of the diet is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has high levels of Omega 6 and omega 3 fish oils.

Potato, Pepper and Tomato Casserole w/Morocca

	Category	Casserole Recipes
	Views	212
	Ratings	0

Ingredients And Procedures

-----SAUCE----- 6 Garlic cloves

1/2 ts Salt

2 ts Paprika

1/2 ts Cumin

1/2 ts Cayenne

3/4 c Cilantro -- chopped

3/4 c Parsley -- chopped

Juice of 1 lemon 3 tb Mild red or white wine

-vinegar 3 tb Virgin olive oil

Salt to taste -----VEGETABLES----- 1 1/2 lb Fingerling or red potatoes

1 lg Red bell pepper -- cut in

-1 1/2-inch squares 1 lg Green bell pepper -- cut in

-1 1/2-inch squares 1 lg Yellow bellpepper -- cut in

-1 1/2-inch squares 20 Celery pieces, about 2"

Salt to taste 1 lb Red or yellow tomatoes -- cut

-in eights 2 tb Virgin olive oil

sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste.Add herbs and bruise them with a few poundsings of the pestle. Then stir in lemon juice, vinegar and olive oil.Season with salt to taste. Vegetables: If using fingerlings, slice them in half lengthwise.If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6. Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE

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<h1>Potato, Pepper and Tomato Casserole w/Morocca</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----SAUCE----- 6 Garlic cloves <P>1/2 ts Salt <P>2 ts Paprika <P>1/2 ts Cumin <P>1/2 ts Cayenne <P>3/4 c Cilantro -- chopped <P>3/4 c Parsley -- chopped <P>Juice of 1 lemon 3 tb Mild red or white wine <P>-vinegar 3 tb Virgin olive oil <P>Salt to taste -----VEGETABLES----- 1 1/2 lb Fingerling or red potatoes <P>1 lg Red bell pepper -- cut in <P>-1 1/2-inch squares 1 lg Green bell pepper -- cut in <P>-1 1/2-inch squares 1 lg Yellow bellpepper -- cut in <P>-1 1/2-inch squares 20 Celery pieces, about 2" <P>Salt to taste 1 lb Red or yellow tomatoes -- cut <P>-in eights 2 tb Virgin olive oil <P><P>sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste.Add herbs and bruise them with a few poundsings of the pestle. Then stir in lemon juice, vinegar and olive oil.Season with salt to taste. Vegetables: If using fingerlings, slice them in half lengthwise.If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds. <P>Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6. Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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