Cooking 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 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.


    Weight loss info

    The South Beach Diet
    The South Beach diet is a diet created by Dr. arthur agatston which encourages that dieters should eat "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
    Agatston developed this diet for his cardiac patients, as a result of his detailed analysis of scientific studies completed on other dietary studies.
    Good foods include, veal cutlets, turkey breast, shellfish, ricotta cheese, pistachio nuts, lowfat milk and certain vegetables, like chickpeas, cauliflower and snow peas.













Lamb& Cabbage Casserole Recipe
Lamb& Cabbage Casserole Category Lamb Recipes 
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Ingredients And Procedures

4 Lamb chops*

1/2 c All-purpose flour

1 lb White cabbage -- cored, and

Thinly sliced 2 tb Butter

1/2 c Hot water

3 tb Whole black peppercorns

*Thin round-bone shoulder -lamb chops, trimmed but -with Some fat.

Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes.

 
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