Dieting tips

The Zone Diet
The Zone diet is a diet first invented by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not distinctly a fat reduction diet, nevertheless many zone diet followers claim that they actually manage to lose weight by following it.
The 'science' claimed for the Zone Diet is that if one were to gain control of the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which puts the body in a balanced state which is far more healthful than it normally is, known as the 'zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not need to build up stores of fat.
The most valuable process of the diet is to keep tight control over the ratio of carbs to proteins, and to ensure you get plenty of Omega 6 and omega 3 fish oils.

Pumpkin Soup with Chives

	Category	Soup Recipes
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Ingredients And Procedures

1/2 c Onion -- diced

5 c Homemade chicken stock

-- well seasoned 2 1/2 c Pumpkin puree

-- canned or fresh* Salt and nutmeg -- to taste Cayenne pepper -- to taste 2 c Light cream

-----GARNISH----- Whipped cream (opt'l.) Fresh chives -- chopped -----PRESENTATION----- Hollowed-out pumpkin shell -plus lid (opt'l.)

*If using fresh pumpkin: Wash, halve and scrape out seeds and fiber. Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes). Mash in blender or by hand and let drain in strainer for 30 minutes. You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree. If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins. To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes. Add pumpkin puree and seasonings. Process in blender or food processor until smooth. Return to saucepan. Add cream and heat through, but do not allow to boil. Taste and adjust seasonings. Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table. Garnish each with a dollop of whipped cream and sprinkle with chopped chives. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, Inc., 1985. Pg. 28. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

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<h1>Pumpkin Soup with Chives</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 c Onion -- diced <P>5 c Homemade chicken stock <P>-- well seasoned 2 1/2 c Pumpkin puree <P>-- canned or fresh* Salt and nutmeg -- to taste Cayenne pepper -- to taste 2 c Light cream <P>-----GARNISH----- Whipped cream (opt'l.) Fresh chives -- chopped -----PRESENTATION----- Hollowed-out pumpkin shell -plus lid (opt'l.) <P>*If using fresh pumpkin: Wash, halve and scrape out seeds and fiber. Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes). Mash in blender or by hand and let drain in strainer for 30 minutes. You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree. If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins. To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes. Add pumpkin puree and seasonings. Process in blender or food processor until smooth. Return to saucepan. Add cream and heat through, but do not allow to boil. Taste and adjust seasonings. Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table. Garnish each with a dollop of whipped cream and sprinkle with chopped chives. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, Inc., 1985. Pg. 28. ISBN 0-88862-788-2. Electronic format by Cathy Harned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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