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Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

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The Glycaemic Index Diet
The gi index diet is linked to the glycaemic index, a list showing foods and a score representing the ease with which the glucose in the food type gets converted to sugar in your system. The claim is that slow acting food types (ie with a low Glycaemic index score), keep you satisfied for a longer period of time and help to injest less food without feeling hungry.
It's also extremely efficient for sufferers from diabetes, as the low GI foods are helpful in minimizing surges in blood glucose levels.

Split Pea Stew with Chunky Vegetables

	Category	Stew Recipes
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Ingredients And Procedures

1 1/2 c Yellow split peas, dry

6 c -- water

2 Plum tomatoes OR

1 md Tomato -- chopped

2 Garlic cloves -- chopped

1/4 c Parsley -- chopped

1 t Dill weed, dried OR

1 tb Dill, fresh -- chopped

2 c Sweet potatoes -- peeled,cubed

2 c Broccoli florets, small

Chopped parsley for garnish

soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm. In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan

Source: Vegetarian Times, Jan 92/MM by DEEANNE

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<h1>Split Pea Stew with Chunky Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 c Yellow split peas, dry <P>6 c -- water <P>2 Plum tomatoes OR <P>1 md Tomato -- chopped <P>2 Garlic cloves -- chopped <P>1/4 c Parsley -- chopped <P>1 t Dill weed, dried OR <P>1 tb Dill, fresh -- chopped <P>2 c Sweet potatoes -- peeled,cubed <P>2 c Broccoli florets, small <P>Chopped parsley for garnish <P>soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm. In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan <P>Source: Vegetarian Times, Jan 92/MM by DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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