Losing weight

The Zone Diet
The Zone diet is a weight loss regime first created by Barry Sears in a number of books, publications and an associated web site. The Zone diet isn’t specifically a weight loss diet, but some people discover that they lose body weight when following it.
The science behind the Zone Diet is that if you control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids which puts one's body in a balanced state which is far more healthy than normal, which, not surprisingly, is known as 'the zone'.
Sears holds the theory that a body that is in 'the zone' is much more efficient and, as a consequence, does not build up fat.
The most important procedure of the system is to monitor and control the exact ratio of carbohydrates to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Egg Snowballs Recipe

	Category	Dessert Recipes
	Views	64
	Ratings	0

Ingredients And Procedures

1 x Creme Anglaise **

---------------------------------QUENELLES--------------------------------- 10 lg Egg whites

1 ea Bean, vanilla

2 oz Sugar

1 qt Water OR

1 qt Milk

----------------------------------CARAMEL---------------------------------- 5 tb Sugar

5 tb Water

** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

Rate this recipe!

Post this recipe to your site

<h1>Egg Snowballs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 x Creme Anglaise ** <P>---------------------------------QUENELLES--------------------------------- 10 lg Egg whites <P>1 ea Bean, vanilla <P>2 oz Sugar <P>1 qt Water OR <P>1 qt Milk <P>----------------------------------CARAMEL---------------------------------- 5 tb Sugar <P>5 tb Water <P>** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>