Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it allows fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Roast Beef Puree - Master Chefs

	Category	Basic Recipes
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Ingredients And Procedures

4 md Beets, with greens, stems

-- trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

-- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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<h1>Roast Beef Puree - Master Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 md Beets, with greens, stems <P>-- trimmed, (save greens) 1/2 ts Oregano, dried <P>1/2 ts Thyme, dried <P>1/4 ts Fennel seed <P>1/4 ts Coriander, ground <P>1/4 ts Rosemary, dried <P>4 Bay leaves <P>10 Peppercorns <P>2 tb Oil, olive, extra-virgin <P>2 tb Butter, unsalted, cut <P>-- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. <P>Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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