Zoe Harcombe - The Harcombe Diet: 25 Members Recipes

The Harcombe Diet Club - 25 Members' Recipes First published by Columbus Publishing Ltd 2010 eISBN: 978-1-907797-06-4 Copyright Zo Harcombe 2010 Please feel free to share this document with your friends . Please feel free to send the link, or the actual document, to your friends. Please feel free to print the document and share it with friends. If you wish to quote, use or publish the work in full or in any part, you must prominently credit Zo Harcombe as the author and www.theharcombedietclub.com as the source. Thank you for sharing the work of the authors and contributors of this recipe eBook. www.theharcombedietclub.com Contents:

Recipes: .

Introduction: Thank you so much for downloading some of the recipes shared by our diet club members. Let me tell you a bit more about The Harcombe Diet and our lovely club... When I was experiencing food cravings to rival any drug addiction, I set out to answer the million dollar question - why can't we control our eating when we want more than anything to be slim? This question became the title of my first book "Why do you overeat? When all you want is to be slim". I spent my 20's researching the topic of food cravings and food addiction and discovered three very common medical conditions that cause insatiable food cravings. The literature on these conditions is literally life changing. I then set out to design the 'perfect' diet to overcome these three conditions, so that I would never crave food again.

It worked! Not only did it work - I reached my ideal weight of 110lbs (c. 8 stone; 50 kilos) and I have stayed there for over 10 years and it has been so easy it's not fair! My new way of eating also cleared up bloating, irritable bowel syndrome, puffy skin, water retention, headaches, PMT, feeling foggy (like I was sleepwalking) all the time and so many more troubling conditions. This 'perfect diet' became Phase 1 of my second book: "Stop Counting Calories & Start Losing Weight". Phase 1 is only five days long and the record weight loss to date is 19lbs. A loss of 14lbs is regularly achieved, not least because two of the three conditions cause nasty and unnecessary water retention, which can be rapidly corrected, dropping you a clothes size in a few days. Phase 2 is how to carry on losing weight while enjoying steak, pasta, cheese, fruit and the occasional red wine and dark chocolate.

Phase 3 is all about how to maintain your natural weight for life. The three phases together have become known as The Harcombe Diet. When people have seen friends and family drop lots of weight, often in record time, and look so much healthier in the process - they have asked them "What have you been doing?" People replied "The Harcombe Diet" - which is why we then put it on the book cover! If you check out our on line club: www.theharcombedietclub.com , you can get a free introduction to the diet if you enter your email and confirm registration. This will tell you what the three conditions are, what the diet is about and it will give you a 10-day plan that could change your life. If you want to join in the chats in the club, and get support and advice, we ask for a nominal contribution to keep the spammers out and to keep the lovely, friendly atmosphere that we have amongst members. We'd love to see you there - meanwhile - please enjoy these complimentary recipes, which have been created and contributed by fans of The Harcombe Diet.

You'll get an idea of how we eat and that we love our food as much as we love being slim! Very best wishes - Zo Harcombe p.s. please note that we list our ingredients in the order that you will need them when following the method. We dont note how many people the recipe serves for dressings, as you can keep them in a bottle and use them again until theyre gone. Recipes:

Club Member: Joro This is ideal as a replacement for the usual wheat based cheese sauce to go with cauliflower etc. I just throw everything in without measuring, but have given approximate amounts which can be varied to suit your taste. Ingredients: 100ml double cream 1 tablespoon full fat Philadelphia cheese (Philly) 30 grams of mature cheddar, cubed or grated Method: 1) Microwave the cream and Philly in a bowl until hot, stir well and then add the cheddar and heat until melted, without boiling.

Serves: Sufficient for 2 or 3 portions of cauliflower. Phase: 2 Type: fat

Club Member: Mat This recipe is dedicated to my Mum! a fantastic cook who took the time and had the patience to teach me how to cook. Ingredients: 2 teaspoons of cornflour 2 tablespoon of water 1 tablespoon cider vinegar Half teaspoon Dijon mustard Dash of Worcestershire sauce Dash of lime juice Sprinkle of black pepper 2 cloves of garlic crushed with a dash of salt 1 egg pint (425 ml) of sunflower oil Method: 1) Mix the cornflour, water, cider vinegar, Dijon mustard, Worcestershire sauce, lime juice and black pepper. 2) Microwave for approximately 30 seconds to 1 minute; stirring half way through. 3) When thick, (after about a minute), add the crushed garlic & salt. 5) Then gradually add about the sunflower oil (still whisking) until very thick (about 4 - 5 mins) - adjust seasoning to taste. 5) Then gradually add about the sunflower oil (still whisking) until very thick (about 4 - 5 mins) - adjust seasoning to taste.

If you are particularly carb-sensitive; you can omit the cornflower and do not microwave the mixture. Simply add the first lot of ingredients together and whisk the egg and garlic into it. If you do this, you must add the oil a dribble at a time or separation can occur. If it does, don't panic all can be rescued! Get a clean measuring jug and separate an egg yolk from the white, whisk it up and then spoon the 'separated' mixture in - a bit at a time - whisking all the time. You will soon have your creamy mayo back! Phase: 2 Type: either fat or carb

Club Member: Mat This recipe came about as I had some leftover broccoli and some bean sprouts that needed using up. So I had a brainwave and this was the result.

The bean sprouts certainly added something! Ingredients: Half a red pepper Half a small onion Olive oil for cooking Small amount of left-over broccoli (cooked) Handful of bean sprouts 3 eggs beaten until well mixed Salt & black pepper to season Some extra mature cheese - grated Method: 1) Sweat the pepper, and onion in some olive oil 2) After 5 minutes add the broccoli and bean sprouts 3) Increase the heat and stir-fry for 3 minutes 4) Pour on the beaten egg (with the seasoning as you like it) 5) When firm, add the cheese as much, or as little as you like 6) Cover and cook until the cheese is melted 7) For something a bit extra, break out the blow-torch and go to town on the melted cheese! (or you could grill it... but that's not as much fun!) 8) Lob it onto a plate and 'there you go'; a filling meal in 10 minutes Serves: 1 Phase: 2 Type: fat

Club Member: Kimberley (DiscoSmurfette) My son absolutely loved this and went back for 3 bowls! If you love seafood you will enjoy. Ingredients 2 medium carrots, roughly chopped 2-3 sticks celery, sliced 2 parsnips roughly chopped 4 cups (1 litre) chicken or vegetable stock Olive oil for cooking 2 cloves chopped garlic 500 grams marinara mix (mixed seafood) 1 salmon fillet 200ml thickened cream Sea salt & freshly ground black pepper to taste. 2 tablespoons chopped fresh parsley Method: 1) Place carrot, celery, parsnip and stock in a large pan. Cover and bring to the boil. 2) Process mixture until smooth. 2) Process mixture until smooth.

Return to the pot. Whilst doing this 3) In a separate frying pan, add a small amount of olive oil, the chopped garlic cloves and add the marinara mix with the salmon. Lightly fry until the salmon is cooked. 4) Add the salmon, marinara mix and cream to the pot containing the blended vegetable mix. Stir, without boiling, until the chowder is hot. 5) Stir in the chopped parsley. 5) Stir in the chopped parsley.

Next page