Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it supposedly allows fat reduction whilst encouraging you to eat many of the foods you love, for example meat and hard cheese.
With this diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss program.
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.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Lemony Leek & Mushroom Soup Recipe

	Category	Appetizer Recipes
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	Ratings	0

Ingredients And Procedures

-----------------------------------STOCK----------------------------------- 7 c Water

1 c Chopped onion

2 ea Leeks, green parts only

4 ea Parsley sprigs

1 lg Celery stalk, chopped

2 ea Vegetable bouillon cubes

------------------------------------SOUP------------------------------------ 2 tb Olive oil

4 lg Leeks, chopped, white &

-- light green parts only 2 md Turnips, peeled & diced

1 lg Celery stalk, diced

2 ea Bay leaves

14 1/2 oz Can tomatoes, chopped

12 oz White mushrooms, sliced

Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley

3 tb Freshly minced dill

Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

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<h1>Lemony Leek & Mushroom Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------STOCK----------------------------------- 7 c Water <P>1 c Chopped onion <P>2 ea Leeks, green parts only <P>4 ea Parsley sprigs <P>1 lg Celery stalk, chopped <P>2 ea Vegetable bouillon cubes <P>------------------------------------SOUP------------------------------------ 2 tb Olive oil <P>4 lg Leeks, chopped, white & <P>-- light green parts only 2 md Turnips, peeled & diced <P>1 lg Celery stalk, diced <P>2 ea Bay leaves <P>14 1/2 oz Can tomatoes, chopped <P>12 oz White mushrooms, sliced <P>Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley <P>3 tb Freshly minced dill <P>Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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