“There is a sobering side to eccentricity. Odd behavior can flourish only in a tolerant society and that it often produces radical new ideas by virtue of its willingness to cast off accepted norms. Blessed are the cracked, for they shall let in the light.”
Unknown

"Enthusiasm is one of the most powerful engines of success. When you do a thing, do it with all your might. Put your whole soul into it…be active, be energetic and faithful, and you will accomplish your object. Nothing great was ever achieved without enthusiasm."
Ralph Waldo Emerson

Weight loss is a journey – be kind to yourself.

Weight loss is a journey, not a destination. On the road to better health, you will pass many foods that promise to help you cut calories or reduce sugar or fat intake.

Australians fork over big cash for diet-related products and beverages every day. The average consumer spent $154 on diet foods in 2004, a number expected to jump to $177 by 2009.

Although the Atkins craze has long since faded into memory, many people still keep a close eye on their carbohydrate intake. Several popular diet books shun low-carb plans and promote “smart-carb” diets, which emphasize foods low on the glycemic index (GI), a scale that rates how fast a food makes your blood sugar rise.

The amount of sugar circulating in your blood influences everything from your body weight to your risk of developing heart disease, cancer and stroke. Avoiding blood sugar spikes is the key to the carb-control approach. This explains those odd-sounding ingredients in your low-carb foods, such as sorbitol and xylitol, which are actually sugar alcohols. In the body, sugar alcohols are changed into energy with little or no need for insulin production. This makes them a good choice for anyone with diabetes.

An even better plan: Forgo refined carbs and focus on whole foods like beans and barley. As a compromise, try replacing half your weekly pre-packaged carb supply with healthful whole foods. Every small step you take adds to your journey.

HEALTHY CHOICE PIZZA:

This recipe serves: 4     Preparation time: 30 minutes  Cooking time: 15 minutes
Ingredients
For the pizza dough:
3/4 cup warm water, 1 tablespoon milk, 4 teaspoons active dry yeast, 2 cups plain flour
1/2 teaspoon olive oil, plus extra
For the topping:
2 tablespoons olive oil, 4 cloves garlic, chopped, 1 cup fresh diced tomatoes, or use canned drained tomatoes, 120 g grated mozzarella cheese, 1 cup sliced mushrooms,
3 coloured capsicums pepper diced or cut into this strips, 1 teaspoon dried oregano or chopped, fresh herbs, salt to taste, freshly ground black pepper, vinaigrette (optional)
Cooking Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 220°C. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about .5 cm thick. Place the dough on an oiled baking sheet.

For the topping:
1. Sprinkle the garlic and spread the olive oil over the rolled dough, then spread the tomatoes on top. Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Spray a skillet with non-stick cooking spray and place over medium -high heat. Sauté the peppers and mushrooms for 5 minutes. Place the vegetables on top of the cheese. If desired, drizzle a little vinaigrette on top of the pizza for added flavour.