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Food tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


    Dieting tips

    The Zone Diet
    The Zone diet is a diet system primarily created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a weight loss diet, but many people claim that they manage to lose a few pounds by following it.
    The 'science' claimed for the Zone Diet is that if you were to gain control of the amount of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which, as a result puts the body in a balanced state that is an awful lot more healthy than it normally is, this is referred to as 'the zone'.
    Sears believes that if you get into this 'zone', your body is perfectly balanced and, as a result, doesn't need to convert surplus energy to fat.
    The most interesting process of the zone system is to maintain the precise ratio of carbohydrates to proteins, and to take large amounts of Omega 3 fish oils.





Venison Au Vin (Venison Au Vin)
Venison Au Vin (Venison Au Vin) Category Game Recipes 
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Ingredients And Procedures

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!

 
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