Losing weight

The South Beach Diet
The South Beach diet is a diet invented by Miami-based cardiologist arthur agatston which stresses that dieters should be eating "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston invented his weight loss system for people who have heart disease, based on his detailed analysis of scientific research on other dietary studies.
Examples of good foods include, lean beef, skinless poultry, clams, fat free cheese, peanut butter, lowfat or nonfat milk and some vegatables, like split peas, cucumbers and spinach.

Pesto Pizza Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast

1 c Warm water

1 ts Salt

2 tb Sweetener

1/4 c Olive oil

1 c White flour

3 c Whole wheat flour

-------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil

1/4 c Pine nuts

2 ea Large garlic cloves

Zest from 1 lemon 1/3 c Olive oil

-----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts

3 lg Tomatoes, sliced thinly

1 c Zucchini, thinly sliced

1/4 c Pine nuts

DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook"

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<h1>Pesto Pizza</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast <P>1 c Warm water <P>1 ts Salt <P>2 tb Sweetener <P>1/4 c Olive oil <P>1 c White flour <P>3 c Whole wheat flour <P>-------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil <P>1/4 c Pine nuts <P>2 ea Large garlic cloves <P>Zest from 1 lemon 1/3 c Olive oil <P>-----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts <P>3 lg Tomatoes, sliced thinly <P>1 c Zucchini, thinly sliced <P>1/4 c Pine nuts <P>DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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