General tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Dieting 101

The Glycaemic Index Diet
The glycaemic index diet system is reliant on the gi index, a list showing types of food and an indicator of the speed that the glucose in the food gets changed to glucose in the dieters bloodstream. The claim is that slow release food types (ie those foods with a low Gi score), keep you satisfied for a longer period of time and help you to injest less food without feeling you are missing out.
It is also extremely efficient for sufferers from diabetes, as the low GI foods are beneficial in controlling increases in glucose amount.

Scallops Saute Recipe

	Category	Pasta Recipes
	Views	61
	Ratings	0

Ingredients And Procedures

1 lb Fresh Sea Scallops

1 tb Margarine

1/2 lb Fresh Snow Peas

2 Stalks Celery, Diagonally

Sliced 2 tb Chablis OR Dry White Wine

1 tb + 1 1/2 t. Lemon Juice

3/4 ts Dried Dillweed

1/4 ts Freshly Ground Pepper

1 ts Chopped Fresh Parlsey

Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.

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<h1>Scallops Saute</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Fresh Sea Scallops <P>1 tb Margarine <P>1/2 lb Fresh Snow Peas <P>2 Stalks Celery, Diagonally <P>Sliced 2 tb Chablis OR Dry White Wine <P>1 tb + 1 1/2 t. Lemon Juice <P>3/4 ts Dried Dillweed <P>1/4 ts Freshly Ground Pepper <P>1 ts Chopped Fresh Parlsey <P>Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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