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The Zone Diet
The Zone diet is a weight loss regime initially suggested by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not particularly a weight loss diet, nevertheless many followers discover that they manage to lose a few pounds by following it.
The science behind the Zone Diet is that if you gain control of the levels of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a balanced state that is an awful lot more healthful than normal, which followers of the diet, refer to as '"he zone".
Sears states that if you get into this 'zone', your body is perfectly balanced and, as a result, does not need to build up stores of fat.
The key process of the zone diet is to control the precise ratio of carbs to proteins, and to ensure your diet has high levels of Omega 3 fish oils.

Red Pepper Couscous Ring with Vegetables Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

3 lg Red bell peppers

-- roasted, peeled & seeded 1 ea Garlic clove

1/2 tb Wine vinegar

2 c Whole wheat couscous

3 tb Soy margarine

1/2 md Onion, chopped

Sea salt Freshly ground black pepper 3 c Lightly steamed vegetables

-- broccoli, cauliflower, -- mushrooms, carrots, etc 2 c Soy yogurt

1 tb Chopped fresh dill

To roast red peppers, place under broiler or rotate over a gas flame until skin blisters and is completely black on all sides. Place peppers in a paper bag for 15 minutes to cool. Scrape away charred skin, then seed. In a blender or food processor, puree peppers, garlic and vinegar. Scrape into a bowl and set aside. In a large saucepan, bring 4 cups water to a boil. Stir in couscous and margarine, cover and remove from heat. After 10 minutes, stir again to fluff. Add red pepper puree, onion and seasonings to couscous and mix well. Place in a lightly greased ring mold and refrigerate at least an hour. To serve, unmold on a serving plate and fill with vegetables. Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring.

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<h1>Red Pepper Couscous Ring with Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lg Red bell peppers <P>-- roasted, peeled & seeded 1 ea Garlic clove <P>1/2 tb Wine vinegar <P>2 c Whole wheat couscous <P>3 tb Soy margarine <P>1/2 md Onion, chopped <P>Sea salt Freshly ground black pepper 3 c Lightly steamed vegetables <P>-- broccoli, cauliflower, -- mushrooms, carrots, etc 2 c Soy yogurt <P>1 tb Chopped fresh dill <P>To roast red peppers, place under broiler or rotate over a gas flame until skin blisters and is completely black on all sides. Place peppers in a paper bag for 15 minutes to cool. Scrape away charred skin, then seed. In a blender or food processor, puree peppers, garlic and vinegar. Scrape into a bowl and set aside. In a large saucepan, bring 4 cups water to a boil. Stir in couscous and margarine, cover and remove from heat. After 10 minutes, stir again to fluff. Add red pepper puree, onion and seasonings to couscous and mix well. Place in a lightly greased ring mold and refrigerate at least an hour. To serve, unmold on a serving plate and fill with vegetables. Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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