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Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

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Losing weight

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it claims to allow weight loss whilst allowing you to eat many of the foods you love, eg beef and some dairy produce.
With this diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, 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, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Triple-Mustard Chicken Dijon

	Category	Stew Recipes
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Ingredients And Procedures

2 lb Skinless chicken breasts

2 lb Skinless chicken thighs

2 tb Butter

1 md Onion; minced

1/4 c Dijon mustard; imported

2 tb Honey mustard

2 tb Coarse-grained mustard

3/4 c Dry white wine, preferably

-Chardonnay 1 1/2 c Reduced sodium chicken broth

1/3 c Sour cream

Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 -----

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<h1>Triple-Mustard Chicken Dijon</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Skinless chicken breasts <P>2 lb Skinless chicken thighs <P>2 tb Butter <P>1 md Onion; minced <P>1/4 c Dijon mustard; imported <P>2 tb Honey mustard <P>2 tb Coarse-grained mustard <P>3/4 c Dry white wine, preferably <P>-Chardonnay 1 1/2 c Reduced sodium chicken broth <P>1/3 c Sour cream <P>Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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