General cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Diet info

The Zone Diet
The Zone diet is a weight loss regime primarily invented by Barry Sears in a series of books, publications and an accompanying website. The Zone diet isn’t exactly a fat reduction diet, but many zone diet followers claim that they actually manage to lose a few pounds by following it.
The main theory behind the Zone Diet is that if one were to gain control of the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium that is much more wholesome than it normally is, known as the 'zone'.
Sears claims that when in the 'zone', your body is much more efficient and, as a consequence, doesn't need to convert surplus energy to fat.
The most valuable method of the diet is to maintain the ratio of carbs to proteins, and to make sure your diet has high levels of Omega 6 and omega 3 fish oils.

Potato Farls (Irish)

	Category	Appetizer Recipes
	Views	5548
	Ratings	5

Ingredients And Procedures

1 1/4 lb Potatoes (3 or 4)

2 tb Butter, melted

1 c Flour, all purpose

1/2 ts Salt

4 ts Vegetable oil

Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

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<h1>Potato Farls (Irish)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/4 lb Potatoes (3 or 4) <P>2 tb Butter, melted <P>1 c Flour, all purpose <P>1/2 ts Salt <P>4 ts Vegetable oil <P>Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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