General tips

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.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Weight loss

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based on the gi (or glycaemic index), a chart showing types of food and a score representing the speed with which the glucose and energy of the food gets changed to glucose in your system. The theory is that long-acting food types (ie those foods with a low Gi number), will keep you feeling full for longer and mean that you can eat less food without being miserabl;e.
It's also extremely effective for diabetes sufferers, as the low GI types of food are helpful in minimizing surges in glucose secretion.

Turkey Noodle Soup Recipe

	Category	Bean Recipes
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Ingredients And Procedures

STOCK 1 All bones from roast turkey

7 c Water

1 Bay leaf

1 Stalk celery, chopped

1 Onion, quartered

SOUP 1/4 c Broken noodles, 1/2" pieces

1 Stalk celery & leaves, chop

1 Carrot, chopped

3 Green onions, sliced

1/3 c Grated zucchini

1 ts Dried basil

1 ts Dried thyme

1 ds Hot pepper sauce

Salt to taste Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable choice

5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg

cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.

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<h1>Turkey Noodle Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>STOCK 1 All bones from roast turkey <P>7 c Water <P>1 Bay leaf <P>1 Stalk celery, chopped <P>1 Onion, quartered <P>SOUP 1/4 c Broken noodles, 1/2" pieces <P>1 Stalk celery & leaves, chop <P>1 Carrot, chopped <P>3 Green onions, sliced <P>1/3 c Grated zucchini <P>1 ts Dried basil <P>1 ts Dried thyme <P>1 ds Hot pepper sauce <P>Salt to taste Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable choice <P>5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg <P>cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93 <P>VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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