Diet types

The South Beach Diet
The South Beach diet is a weight loss system invented by Cardiologist arthur agatston which emphasizes that one should consume "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Doctor agatston invented his weight loss regime for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies on other diets.
Examples of good foods include, canadian bacon, turkey bacon, clams, fat free cheese, pecan halves, nonfat milk and some vegatables, like black beans, lettuce and spinach.

Ratatouille with Cinnamon Basil

	Category	Side Dish Recipes
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Ingredients And Procedures

4 sm Eggplants

6 tb Lemon juice

1 md Onion, sliced

1 Garlic clove

1/4 c Olive oil

1 md Zucchini, coarsely chopped

2 tb Fresh cinnamon basil

;chopped 2 tb Fresh sweet basil, chopped

5 Plum tomatoes

1 Red pepper, chopped

1/4 c Fresh parsley, chopped

Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another tablespoon of lemon juice, brush inside of each eggplant shell. In a skillet over medium heat, saute the onions and garlic in oil. Add chopped eggplants, zucchini and basil. Cook, stirring, until eggplants are tender. Add tomatoes and peppers to mixture; cook for 10 minutes. Remove from heat. Stir in parsley and remaining lemon

juice. Divide ratatouille among eggplant shells. Cool and serve at room temperature. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 54. Posted by Cathy Harned.

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<h1>Ratatouille with Cinnamon Basil</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 sm Eggplants <P>6 tb Lemon juice <P>1 md Onion, sliced <P>1 Garlic clove <P>1/4 c Olive oil <P>1 md Zucchini, coarsely chopped <P>2 tb Fresh cinnamon basil <P>;chopped 2 tb Fresh sweet basil, chopped <P>5 Plum tomatoes <P>1 Red pepper, chopped <P>1/4 c Fresh parsley, chopped <P>Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another tablespoon of lemon juice, brush inside of each eggplant shell. In a skillet over medium heat, saute the onions and garlic in oil. Add chopped eggplants, zucchini and basil. Cook, stirring, until eggplants are tender. Add tomatoes and peppers to mixture; cook for 10 minutes. Remove from heat. Stir in parsley and remaining lemon <P>juice. Divide ratatouille among eggplant shells. Cool and serve at room temperature. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 54. Posted by Cathy Harned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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