Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily devised by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not specifically a fat reduction diet, nevertheless many 'zone dieters' discover that they really lose weight when following it.
The supposed science behind the Zone Diet is that if you limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which, as a result puts the body in a state of balance which is more wholesome than other diets, which followers of the diet, refer to as '"he zone".
Sears states that when in the 'zone', your body is perfectly balanced and, because of this, doesn't convert energy to unsightly fat.
The most interesting technique of the diet is to keep tight control over the precise ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 and omega 6.

Quinoa Tabbouleh

	Category	Grain Recipes
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Ingredients And Procedures

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will

remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the

vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint

and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

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<h1>Quinoa Tabbouleh</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Quinoa <P>1 14.5-oz can vegetable broth <P>2 tb Pine nuts <P>8 Cherry tomatoes, each cut <P>Into eighths 2 Green onions, thinly sliced <P>1/4 c Finely chopped parsley <P>1 tb Finely chopped mint <P>1 tb Finely chopped cilantro <P>4 tb Fresh lemon juice <P>2 tb Olive oil <P>1/4 ts Salt <P>1. Put the quinoa in a fine sieve and rinse well with water. (This will <P>remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the <P>vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat. <P>Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint <P>and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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