All the recipes found here come from our Nutritional Advisor Cookbook. This is a special cooking guide to help you stabilize your metabolism, lose weight slowly, maintain it safely and permanently, digest your foods easier and better, improve your absorption capacity, and manage a large array of health conditions.

This is done by having separate recipes for starchy Carbohydrate foods, and also for Proteins with accompanying fats. For the benefits of nutrient partition see Research Center and click Nutrient Partition. Further most foods included are of low insulin and glycemic index for controlling the fluctuations of blood sugar and of insulin secretions. Regarding the benefits of these foods see again Research Center and click Insulin Index.

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What you need:
12 medium zucchini
2 tomatoes, peeled and sliced
2 tablespoons tomato paste
1 cup water
Juice of 1 1/2 lemon
4 cloves garlic, finely chopped
Pulp from zucchini, chopped
14-ounce/400g can chopped tomatoes
1 medium onion, finely chopped
1 tablespoon finely chopped parsley
1/2 teaspoon cinnamon
1 teaspoon dried mint
1 vegetable bouillon cube, dissolved
1 teaspoon dried mint
How to make it:
1. Make a hole at the stem end of each zucchini and with an apple corer, scoop out the pulp (save the pulp).The other end must remain closed.
2. Prepare filling in a bowl by mixing filling ingredients well.
3. Fill each zucchini with the pulp mixture.
4. Lay the slices of 2 tomatoes at the bottom of a deep saucepan.
5. Place the stuffed zucchini side by side on top of the tomatoes.
6. In a small saucepan, mix the tomato paste with 1 cup water and the juice of 1 lemon; bring to a boil.
7. Add tomato to zucchini mixture, cover the saucepan and simmer for about 1 hour.
8. Crush garlic cloves with a little salt; mix with juice of 1/2 lemon and dried mint.
9. Sprinkle over zucchini and cook for 5 minutes.
11. Serve hot or cold.