Ingrédients

• 1 cuillerée à table

Préparation

Este prato serve para aqueles que querem e necessitam manter a forma. Totalmente leve, saboroso e  um sabor divíno de legumes totalmente crocantes. Usamos uma base de molho bechamel com toque suave no tempero. É uma DELÍCIA de lasanha, vale a pena experimentar!!!

Tempo no Forno Convencional: Até o Parmesão ficar gratinado (dourado). Acompanhamento: Mix de Folhas Verdes com Tomate Seco. Regado com azeite de Oliva.

Harmonização: Frizante Suave Bem Geladinho.

Préparation

15 minutes

Attente

20 minutes

Ingrédients

Pour 4 personnes

• 1 chou-fleur
• 2 cuillères à café de margarine a 60%
• 20cl de lait 1/2 écrémé
• 1/2 cuillere à soupe de farine
• 1 pincée de muscade
• 240g de petites crevettes roses
• Sel, poivre blanc

Préparation

Couper la base du chou-fleur et les feuilles. Detacher les bouquet et les rincer. Les mettre dans le panier d’un autocuiseur avec de l’eau, saler et faire cuire 15 minute à partir de la mise en rotation de la soupape

Pendant ce temps, preparer la sauce. Dans une petite casserole, faire fondre la margarine à feu doux, ajouter la farine et melanger sans arrêt 5 ou 6 seconde avec une spatule en bois. Ajouter la moitié du lait peu à peu et sans cesser de remuer jusqu’à ce que la sauce epaississe. Verser le reste du lait, melanger et faire epaissir 3 minutes, toujours sur feu doux et sans cesser de remuer. Saler, poivrer et muscader.

Décortiquer les crevettes, les ajouter dans la sauce. Sortir les bouquets de chou-fleur de l’autocuiseur, des deposer dans un plat creux, recouvrir de sauce aux crevettes. Servir bien chaud.

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The American Diabetes Association has published a list of  Top 10 Diabetes Superfoods.  They share a low glycemic index and provide key nutrients, according to the ADA.  Click the link for details.  Here they are in no particular order:

• beans
• dark green leafy vegetables
• citrus fruit
• sweet potatoes
• berries
• tomatoes
• fish high in omega-3 fatty acids
• whole grains
• nuts
• fat-free milk and yogurt

Regular readers here know I have no problem generally with regular or high-fat versions of dairy products.  An exception would be for people trying to lose weight while still eating lots of carbohydrates; the low- and no-fat versions could have lower calorie counts, which might help with weight management.

But compare non-fat and whole milk versions of yogurt in the USDA nutrient database.  One cup of non-fat fruit variety yogurt has 233 calories, compared to 149 calories in plain whole milk yogurt.  The “non-fat” version  reduced the fat from 8 to 2.6 g (not zero g) and replaced it with sugars (47 g versus 11 g). 

Unfortunately, your typical supermarket yogurts are low-fat yet loaded with sugar or high fructose corn syrup that impede weight loss.

Nevertheless, this superfoods list may give us some guidance in design of a Diabetic Mediterranean Diet.  Except for “fat-free,” everything else on the list is a component of the traditional healthy Mediterranean diet.  “Fat-free” is a modern invention and not necessarily an improvement.

Steve Parker, M.D.

Usually sauerkraut is not one of my favourite foods. I guess I don’t like it because it often goes with traditional German meat dishes. When I realized that there are many creative ways to include this traditional German ingredient into vegan meals, I changed my mind. I have often made sauerkraut bread and the cookbook “500 Vegan Recipes” had a recipe for vegan sauerkraut sausage. (The Oktoberfest Wieners) When I recently found out about quince sauerkraut, I had to make my own version of this amazing dish. I served it with pinto bean purée and Octoberfest Wieners, and a homemade soft pretzel which made this a perfectly comforting and very tasty meal. The pinto bean purée is smokey and perfect for dipping your pretzel into it or even your sausage. This dish may not be pretty, but it’s damn delicious!

Ugly but delicious: quince sauerkraut

For the sauerkraut:
1 T vegan butter
1 medium onion
2 quinces (about 350 g), cut into small pieces
1 sprig fresh rosmary, plus one t chopped
400 g drained sauerkraut
240 ml (1 cup) dry Sekt (sparkling white wine) (or regular dry white wine)
1 T thyme jelly or quince jelly
1 t sugar
salt and pepper to taste

In a saucepan, melt butter and fry onion until translucent. Add quinces, rosemary, sauerkraut, Sekt or white wine and cook covered for 25 minutes, until the quinces are soft. Add thyme jelly, sugar, salt and pepper to taste and cook for five more minutes. Serve with pinto bean purée and your favourite vegan sausage.

For the pinto bean purée:
1 generous cup cooked pinto beans (170 g)
2 T nutritional yeast
1 t fresh rosemary, chopped
1 t liquid smoke
3-4 T water
1/2 t smoked paprika
1/2 t salt or more to taste

Put all ingredients in your food processor and process until smooth. Serve wirh quince sauerkraut or use as a wonderful sandwich spread.

You would be surprised to know that most of us do not get enough of the simplest vitamins that our body needs.  Vitamin deficiencies are most often seen in those with overly restrictive diets, like vegetarians, for example. If you are vegetarian or are thinking about becoming vegetarian there are 5 vitamins you should be concerned about not getting enough of: Vitamin B12, Vitamin D, Calcium, Iron, and Zinc. Not sure which type of vegetarian you are?

Here are the types:

Pescetarian: you eat no red meat or poultry but you do eat fish

Lacto-Ovo vegetarian: you eat no red meat, poultry, or fish, but you do consume dairy products and eggs

Vegan:  you eat plant foods only

Depending on which restrictive diet you have, you will need to educate yourself on which foods to eat to ensure that you are getting the proper nutrients.  B12 is necessary for proper functioning of your nervous system and without it you can develop anemia or bouts of irritability.  Here’s the kicker for vegetarians, B12 is the only nutrient that is NOT found in plants…kinda goes against everything you believe in if you don’t eat meat, right?   So if you do not eat meat, fish, eggs, or dairy products, make sure you are getting B12 through fortification in soy milk, vegetable stock, veggieburger mixes and breakfast cereals.  Lacto-ovo vegetarians get B12 from dairy and eggs so they are not at risk for deficiency.

Vitamin D and Calcium are an EVERYBODY issue and not just reserved for vegetarians.  As you know Vitamin D regulates calcium absorption and calcium is the main function of your skeleton and it also regulates your blood pressure.  Without enough of vitamin D you fall apart literally as your bones get spongy and soft.  Vitamin D deficiency can also be linked to higher rates of diabetes and cancer as well.  With a deficiency of calcium your body will sacrifice calcium from other parts of your body, causing brittle bones and leading to osteoporosis.  WebMD says that over 10 million Americans over the age of 50 have been diagnosed with osteoporosis.  Did you know that soda, salt, and meat, which more of us consume more today then let’s say 30 years ago, actually all pull calcium from your body?   As women hit their 30’s, calcium will be ultra important to avoid getting osteoporosis later in life as calcium starts to deplete.  When was the last time you remember having 2 or 3 servings of anything containing calcium or Vitamin D in a single day?  My point exactly.

Now that you are completely horrified  let’s talk about what you can eat to load up on these important two vitamins.

Vitamin D is found only in a handful of animal products, like cod, salmon, and tuna.  If you don’t eat fish, Vitamin D is found a little bit in eggs, margarine, and cheese.  If you are Vegan, fortified vitamin D can be found in soy milk and cereals. Another source of vitamin D is sun exposure.  Our body actually synthesizes a non-active vitamin D that can be activated by being exposed to the sun.  A higher number of Hispanic and African Americans are deficient in vitamin D because their skin is darker and they aren’t getting enough sun exposure to activate vitamin D in their bodies.  5-15 minutes in the sun for 4-6 times a week should do your body good.

Calcium is well- known in dairy products such as milk, cheese and yogurt.  Obviously, if you have dietary restrictions you can try alternative such as calcium-fortified soy or rice milk or even OJ.  Other sources of calcium include the dark green vegetables that we all hated as kids and hopefully are willing to try and enjoy as adults like collard greens and brussel sprouts.  Other more reasonable sources can be broccoli, green beans, oranges, and tofu.

Iron deficiency poses more a concern for women and if you’re pregnant, that makes it a double whammy.  Iron carries oxygen through-out our red blood cells and helps regulate temperature.  The main deficiency of iron is anemia but this doesn’t happen until you’re extremely deficient.  There is no higher incidence of anemia in vegetarians, however they tend to have lower iron stores causing them to be higher in moderate deficiency.  Infants and teenagers need a lot more iron than adults.  As infants are coming off their iron-fortified cereals and formula and teenage boys become picky eaters when they hit puberty, iron deficiency can pose a problem.  Vegetarians have a hard time absorbing iron because they mainly eat non-heme iron, found in plant protein, that is less easily absorbed than the iron found in meats.  Whole grains, fortified cereal, raisins, beans, potatoes with skin, and enriched pastas can all be enjoyed by the vegetarian.  Meat lovers can get their sources of iron from beef, shrimp, turkey, oysters, and mussels.  Just a note with iron, if you drink coffee, tea, or red wine (like I do) then this can decrease your iron absorption.  Whole grains, soy products, and vegetables containing calcium such as spinach and sweet potatoes all take away iron from your body too.  However, vitamin C enhances iron absorption so try combining broccoli, tomatoes, potatoes, bell peppers, oranges, cantaloupes, strawberries, or grapefruit with any iron-rich food to maximize absorption.

Do you get sick easily or does it take a while for a cut to heal?  If this is the case, you may be low on zinc.   Plants have zinc but it’s harder for the body to absorb it, so if you eat little or no meat than you may not be getting enough of this vitamin.  Meat, dairy, legumes, whole grains, cereals, nuts, and seeds all contain zinc.  Citric acid in fruits and lactic acid in dairy enhance zinc absorption so load up on these when you eat your iron dish.

Hidden vitamin deficiencies is not just a concern for vegetarians.  Anyone can be at risk for not getting enough of the vitamins are body needs to keep healthy.  The keys to success in making sure you are getting all your vitamins is to make sure you are eating enough and plenty of variety.

I’ve been into coconut milk and oil lately.

Little black lentils...yes these are french lentils

The ingredients:

• 2 cups french lentils
• 3 cups water

Bring water to a full boil. Boil lentils for 20 – 30 minutes until tender but not mushy.

• 2 tbls coconut oil
• 1 – 14 oz can coconut milk
• 1 – 14 oz can diced tomatoes
• 2 tbls fresh ginger root minced
• 2 tbls coriander
• 2 tbls dried mustard
• 2 tsp cayenne
• 1 tsp cardamom
• 1 tsp black ground pepper
• 1 small green cabbage diced
• 1 large onion diced
• 4 large garlic cloves diced
• 1/4 cup tamari

In the coconut oil saute the onions and garlic for few minutes, followed by the cabbage. It’s nice to let the veggies brown a bit but not necessary. Then you can add everything else pretty much in whatever order you like. All measurements are estimates as I cook to taste. So I encourage you to do the same. Use my measurements only as vague guidelines since they are not precise in any case. I did use 2 cups of lentils though and 3 cups of water and the cans of tomatoes and coconut milk are precise sizes as well. Cook the veggies and spices, tomato and coconut milk until it’s all nice and soft.

When the veggie mixture and the lentils both are done combine the two and cook for a few minutes so the flavors will blend.

Serve the hot lentils topped with plain yogurt if you eat dairy. It’s quite delightful.

Ingrédients

. 100 g de fèves fraîches
. 300 g de petits pois écossés
. 100 g de pois gourmands
. 6 feuilles de gélatine (12 g)
. 1 cs de fond de volaille déshydraté
. 30 g de crème liquide
. ½ bouquet de coriandre frais
. ½ bouquet de menthe fraîche
. sel, poivre moulu

Recette

LA VEILLE :
Faites cuire dans trois casseroles d’eau bouillantes salée les petits pois 15 mn et les pois gourmands effilés et les fèves écossées 5 mn.
Rafraîchissez et égouttez les légumes.
Versez 30 cl d’eau de cuisson des petits pois dans une casserole.
Portez à ébullition.
Mélangez le fond de volaille dans le liquide bouillant puis laissez réduire pendant 10 minutes.
Hors du feu, incorporez la gélatine préalablement ramollie dans de l’eau froide et bien essorée.
Passez les petits pois au moulin à légumes.
Incorporez les herbes ciselées, les fèves débarrassées de la peau et les feuilles de gelée liquide .
Salez, poivrez.

Fouettez la crème liquide très froide en chantilly.
Incorporez à la préparation précédente.
Tapissez de pois gourmands le fond et les bords de six ramequins.
Remplissez de mousse de légumes.
Réservez au réfrigérateur jusqu’au lendemain.
Servez les charlottes démoulées et décorées de feuilles de menthe et la coriandre.

Le vin : un Condrieu à 12°C

Henri

High-fiber foods such as whole grains, fruits and vegetables help you feel fuller—plus they contain valuable nutrients.

Historically for me, from Thanksgiving on is all downhill when it’s come to weight watching. All those goodies! Cookies, cakes, pies, fudge, peanut brittle, toffee, chocolate this and chocolate that…the parade of high-calorie, fat-laden foods marches on even in my dreams.

And when I’m trying to “be good” and watch my weight, it seems I’m always hungry. So how can we stay full enough that we’re less lured by those all those tempting—but empty—calories?

Here are five tips to tame your temptation:

1. Indulge in that wet wizard of appetite suppression: water. Veggies and fruits contain LOTS of water. So do broth-based soups. Water-dense foods extend our feelings of fullness.

2. Fill up with fiber. Eat more whole grains, beans, peas and lentils—and, again—veggies and fruits. And eat the skins as well; that’s where most of the fiber is! High-fiber foods contain only about half the calories of other carbohydrates. Beware of refined (read: low-fiber) carbohydrates such as white flour, white bread, white rice, sugar, etc. that wreak havoc with your blood-sugar levels and cravings!

3. Don’t forget the protein. Your body needs it for repairs and metabolism. Just don’t go overboard.

4. Fat is not the enemy. It’s a necessary part of our diets. It’s overindulgence in fats that can be our dietary downfall.

5. Take your time. Let your brain catch up with your belly’s feelings of fullness by eating slowly and chewing thoroughly.

‘Til tomorrow, stay confident and resolute! We can do this!

This afternoon I met friend and fellow blogger, Meredith, at Whole Foods for lunch and grocery shopping. I got this beauty at the salad bar:

Baby spinach, garbanzos, green peas, corn, peppers, tomatoes, cukes, carrots, beets, curried lentil salad, tofu (amazing), red pepper hummus, wheat berry salad, and a stuffed grape leaf. I love getting a little bit of everything when I eat at Whole Foods. It seems that no matter what I put in those cardboard containers, the flavors always seem to mix perfectly.

After eating we walked around the store and did a bit of shopping. I stocked up on tofu, tempeh, So Delicious coconut milk creamer (on sale!), and a few bulk items. I didn’t buy any produce today since I just joined a local organic buying club. Starting on Monday, I will be getting a mixed box of organic produce every other week. I can’t wait to see what will be in the box! Have a great weekend everyone.

Photo by norwichnuts

A while ago, Craig from Gettin-Ripped asked me for my thoughts on protein and here’s my response.

~~~~+~~~~

What is the first word that appears in your mind when I say “protein“? Did the word “meat” pop up in your mind instantly?

Indeed, meat is a key protein source for many people, but there are actually many other great protein options out there that have long been overlooked (or forgotten). In this post, I’ll like to introduce you to my top 5 protein food choices:

Tofu

150g tofu is roughly a serving of meat alternative under Canada’s Food Guide for Healthy Eating. Tofu is not only rich in protein, it can also a good source of iron and calcium. A serving of firm tofu contains about 11g protein, 30% of the daily value for calcium and 15% of the daily value for iron. Plus, tofu is plant-based, so you don’t have to worry about consuming too much saturated fats or cholesterol when you golf down that block of tofu (you won’t have to picture your arteries getting plugged up by blobs of floating fat in your blood vessels! Yay!) To find out more about the awesome health powers of tofu, visit WHFoods: Tofu. Miso-marinated tofu (same method as mis0-marinated eggplant) makes a delicious main dish for a simple weekday dinner, and make sure you grill extra so you have some tofu left for next day’s lunch (great on a bed of brown rice or a special spinach salad topping).

Beans and legumes

Beans and legumes is another great protein-rich meat alternative. A 3/4 cup portion size counts as one serving, which contains about 8g – 14g protein, nearly 30% of the daily value for iron, and a whole lot of fiber! A serving will give you about10 – 13g of fiber — that’s a huge boost in helping you to get the recommended daily fiber dose of 25g). Fiber has multiple health benefits. The obvious benefit of keeping you regular and helping your body to maintain good digestive health. Fiber can also help to slow down digestion and hence plays a role in regulating blood sugar level. It will keep you full for longer, help to diminish the craving for nibbling and avoid the evil sugar spike that makes you tired and sleepy. Among all beans and legumes, my favourite choice is edamame. Shelled edamame comes in convenient frozen packages. So whenever you need a protein quick-fix, you  simply take it out from the freezer and throw it into whatever you’re cooking without needing to thaw or do any preparation beforehand. How convenient! Try adding edamame to tofu oatmeal for an additional protein punch to jumpstart your morning.

Eggs

Eggs are the ultimate fuss-free, healthy and protein-rich on-the-go snack. They can be prepared within minutes and it can be incorporated into different dishes. The simplest way to enjoy eggs is to cook up a big batch of hard-boiled eggs and keep them in the fridge (they keep well for about a week). Then, when you’re hungry after a hard workout, you can easily open the fridge and get a quick protein boost by peeling some eggs. Reaching for eggs instead of going for a protein bar will satisfied your protein needs (each egg contains about 5.5g protein) and provide additional good-for-you nutrients. In particular, eggs is an excellent source of lutein, which is an important nutrient that helps to maintain eye health and  skin health. Although lutein can be found in other sources, the lutein found in eggs is much more bioavailable (a.k.a. the body can readily access the lutein in eggs, absorb it and use it). For more information on eggs, visit WHFoods: Eggs.

Yogurt

An 8oz container will give you about 10 – 14 grams of protein, and it will also count as a dairy serving, fulfilling your calcium needs for strong bones and teeth. I prefer yogurt over other dairy foods because it is a fermented dairy product that has added bacterial culture. These bacteria helps to improve the overall health of the digestive system by altering the environment of the small intestine so that it favours the growth of the “good” bacteria and makes it less desirable for the “harmful” bacteria to cultivate. To get optimal health benefits from yogurt, make sure to choose yogurt with probiotics and consume it on a regular basis to keep the digestive system healthy! To get an extra protein boost, try topping low-fat, plain probiotic yogurt with granola or nuts. To learn more about the goodness of yogurt, visit WHFoods: Yogurt.

Nuts / nut butter

I’ve written an extensive article on the goodness of nuts before — nuts are seriously that good for you that they deserve a separate post dedicated to praising them! I really enjoy tossing in a quarter cup of nuts into my salad or my morning cereal because they give an extra crunch plus an additional flavour. Nuts are also easy to carry around – I like to pack a small handful of nuts with me when I’m on the road so when I get hungry, I can munch on nuts instead of blindly rushing into a fast food store around the corner. Adding in a quarter cup of nuts or two tablespoons of nut butter is an easy way to add 4g – 5g protein to your diet. Honestly go nuts with nuts!

There you go! My top five protein choices.

At this point you may think I dislike meat? No, no, no! I enjoy meat, but I just tend to choose these foods more often because they offer a lot more than just protein.

I find that these foods will not only satisfy my protein needs, but also give a dramatic nutritional boost, making it a lot more easier for me to adopt a healthier lifestyle.Next time you dive into your huge steak thinking it’s the only way to get enough protein, look around and think again! Have a yogurt with nuts, or serve beans as a side dish — try to get protein from different sources.

Expand your diet, get healthier!

My recent adventure on www.realage.com gave me some interesting feedback, not all of which was uplifting. I’d been scrupulously honest in my responses to endless questions about my health and lifestyle, including many questions about my diet and, overall, the test seemed to be quite credible.

One of the most curious bits of feedback was the instruction to eat more vegetables.

Let’s be clear about one thing. I eat a lot of vegetables. I’m not sure I could count the number of daily servings easily. Most nights, vegetables comprise my entire dinner. I often eat only vegetables for lunch and for snacks between meals as well.

Friends worry that I don’t get enough protein, so I try to include nuts, seeds, legumes, grains and, sometimes, eggs or a little goat cheese. Very infrequently, I’ll eat fish or shellfish. On most days, vegetables easily make up at least 85 percent of my diet.

Tonight, I roasted up a beautiful assortment of fall vegetables: beets (yellow and red), carrots, parsnips, celeriac, blue potatoes, garlic and butternut squash.

Roasted vegetables have become one of my favorite cold weather dinners. I cooked enough to have some on hand tomorrow for leftovers, or to puree with stock into a delicious roasted vegetable soup. The subtle caramelized flavor and little crunchy bits of garlic really make a soup special. Served with a dollop of goat cheese, it’s perfect.

For tonight, though, the simple goodness of the freshly roasted vegetables, hot from the oven, is just right.

I’ve decided not to take that particular piece of RealAge advice too seriously. Perhaps it’s a glitch in the application or some (really) crazy nutritionist’s bias. I feel great and I love my vegetables–that’s what counts.

Maybe the more serious concern is that voiced by concerned onlookers: that if I keep eating vegetables at this current rate, I could actually turn into a vegetable.

I’ll take the risk.

Avoiding gluten, the protein found in wheat as well as grains rye and barley can be a challenge, but there’s no need to wave goodbye to your favorite foods.  If you suffer from gluten intolerance or Celiac disease, you can build your diet from vegetables, rice, corn, legumes, fruit and other tasty gluten-free foods.

Vegetables, Fruits, Seeds and Nuts

All fresh vegetables, fruits, seeds and nuts are gluten-free.  Be aware of packaged, processed vegetables and fruits such as jellies, preserves, soups, nut butters and processed, pre-made meals, which may contain gluten.  You can easily prepare homemade soups, salsa, smoothies, dressings, marinades, parfaits, casseroles, salads, chutneys and nut or seed butters using fresh fruits, vegetables, seeds and nuts in their natural state.  Green, leafy veggies such as kale, collards, chard and spinach are great options steamed as a side dish or tossed into a green smoothie.  Hearty veggies such as carrots, parsnips, sweet potatoes, squashes, eggplant, broccoli, cauliflower and legumes are perfect for making chili or stew, while artichokes, avocado, asparagus, celery, Brussels sprouts, corn, peas and peppers are tasty in a stir-fry or stuffing.  As for fruits: apples, oranges, grapefruit, berries, melons, bananas, pears and peaches are a flavorsome addition to smoothies, desserts or parfaits with yogurt and nuts.  Try freezing grapes for a satisfying, refreshing treat and create a homemade trail mix using nuts, seeds and dried fruit for a convenient snack.  Looking for flavor? Fresh herbs add a powerful aroma and zesty taste to any dish; toss rosemary into marinades or cilantro into gazpacho.

Dairy, Eggs, Meat

Eggs and meats are gluten-free, however, be sure to read the ingredient list for processed meats such as luncheon meats, breaded variations and sausage, which may contain traces of gluten.  Dairy is gluten-free, as well, however processed dairy such as ice creams, yogurts and butters may contain gluten.  Enjoy any of the following in their natural state: chicken, beef, bison, ham, turkey, eggs, seafood, lamb, fish and wild game.

Flours and Grains

All forms of wheat, barley and rye contain gluten; however, there is a vast array of naturally gluten-free flours available, which are created from beans, seeds or nuts.  Oats are naturally gluten-free, however, cross-contamination may occur during processing, therefore purchase oats with the certified gluten-free label.  The following gluten-free flours and grains can be enjoyed guilt-free: rice, buckwheat, teff, corn flour, corn meal, lentils, flax seed, potato, polenta, millet, soy flour, tapioca, quinoa, amaranth, almond meal, arrowroot and gluten-free flour blends.  These gluten-free options require easy prep and can be used to create a hot breakfast, casserole, stir-fry or dessert.  If you have trouble adjusting to gluten-free varieties, try adding fruit puree such as canned pumpkin or prune to moisten and add flavor.

As a rule of thumb, steer clear of processed foods and reach for foods as close to the original source as possible.  Using fresh ingredients rather than pre-made, processed options is a safe way to ensure a gluten-free lifestyle.  Your best bet is to prepare meals at home so you have control over the ingredients and ensure there is no cross-contamination with gluten.

Regarding my $25 Give Certificate, the nice folks over at Open Sky are offering a limited time $25 Gift Certificate Promotion…so head on over to Open Sky and check out my fabulous products to use your $25 free gift certificate.   Here’s the information you’ll need to get shoppin’ at Open Sky and receive your $25 certificate:

The Healthy Apple’s coupon code is: talli2509

Rules:
-          $25 off coupon
-          Good for any OpenSky item
-          No minimum purchase
-          Free shipping
-          Limit one per customer
-          Starts: Monday, November 30, 2009

Et oui cher lecteur je l’avoue j’ai eu le grand privilège de dîner à l’Arpège. Vous ne connaissez pas ce restaurant 3 étoiles dans lequel le chef Alain Passard a réussi le pari de mettre les légumes au coeur de sa cuisine ?

Impossible, il est partout dans les medias. Pourquoi ? parce que même si on n’a pas les moyens de manger chez lui (320€ le menu dégustation tout de même…), on ne peut qu’être séduit par ce chef qui a renoncé en 2000 à la viande dont il était un spécialiste pour se consacrer à “l’art légumier” qui a relancé son inspiration, sans lui faire perdre une seule étoile !

“Un jour j’ai pris la décision de faire du légume un grand cru”, dit il. Ses légumes, il les cultive et les bichonne dans 3 potagers dont le plus grand se trouve dans la Sarthe. Le mode de culture est des plus naturels (rotation des cultures, associations végétales, absence d’engrais chimiques, …), les variétés anciennes privilégiées et biensur tout cela dans le respect de la biodiversité qui cohabite avec ce jardin rempli de fleurs : hérissons, couleuvres, lézards, fouines, mésanges… et pas de tracteur, le travail de la terre est assuré par deux juments percheronnes ou les deux ânes du domaine.

Mais alors qu’est ce qu’on mange exactement dans ce restaurant, vous demandez-vous ? Pas de viande à la carte donc mais du poisson et des crustacés pêchés au large des côtes de Bretagne, du canard et des légumes (de saison) sous toutes leurs formes ! En consommé, velouté, gaspacho, crus, cuits, en gateau, macarons, en mousse légère et colorée …

ah la la nos papilles étaient en éveil ! Ah l’arlequin de légumes et sa gamme de couleurs et de saveurs dont on n’a pas élucidé tous les mystères car certains légumes ici magnifiés étaient méconnaissables … ah la mousse de chou rouge qui accompagnait la sole au thé vert …et le macaron au céleri et noix … et le gateau au topinambour …hummmmmmmm

La cerise sur la gâteau ? un service très pro, très simple, il n’y a pas de tralala dans ce restaurant, de petite taille par ailleurs. Le chef, charmant, vient saluer tous ses convives à leur arrivée et à leur départ, prend le temps de discuter, et même de vous dédicacer un menu. En partant il a glissé à l’oreille de mon mari : il faudra revenir pour son anniversaire ! Mais oui Alain on ne demande pas mieux mais on va mettre des sous de côté d’abord !!!

http://www.alain-passard.com/

How to Make Homemade Wine | Discover How to Make Your Own Unique Wine If you want to learn how to make homemade wine, there is no reason for not doing it. You don’t need a license, a cellar, and the utensils you need are probably in your home to beg

Ingrédients

Préparation

Vidéo

Last month I invited all of you to help me to conquer my beanphobia by sending in your tried-and-true, tested and approved recipes for beans, lentils, dried peas, chick peas, and other pulses. I asked for recipes that were easy to make, made with common ingredients, and that you make and enjoy regularly, and I was thrilled to hear back from so many bean mentors and legume masters! These recipes will keep Duck and I enjoying nutritious, non-scary bean and legume meals for months to come! Read on for recipe inspiration and mouthwatering photos!

All of these recipes have been vetted by their submitters as easy to make, and they have all been made at least several times by the person who contributed them, so we can have faith that the recipe is a consistent winner. “Common ingredients” is of course highly subjective depending on where you live, so I’ve designated the recipes that call for ingredients I think would be commonly available at a supermarket or natural foods store in America (“Western Ingredients”) and those that I, here in California, would need to source from a purveyor of Indian spices and dry goods (“Indian ingredients”). I know that India has a vast diversity of regional cuisines, so as I lump these recipes together under “Indian ingredients” I myself have no idea if the ingredients are commonly available everywhere in India, but I am hoping that the wise chefs who submitted the posts took the “common ingredients” request to heart.

Lovely Deb of Green V-Neck (who is secretly my gluten-free vegetarian menu plan psychic twin) generously contributed a ton of recipe links from her personal stash of tried-and-true (bonus: guaranteed kid-friendly!) legume recipes, so I’ll just be tucking them in under the relevant category.

Without further ado, I give you the stars of the show… The Pulses!!!

Brown (“regular“) Lentils ~

Kimberly of Gluten Free Is Life, a fellow gluten-free blogger and my Gluten-Free Menu Swap compatriot, gives us these delicious-sounding Honey Baked Lentils. They are so simple to make and look incredibly hearty and satisfying, especially served over spaghetti squash as she does here. Western Ingredients

Dia at Vestella’s Vale really has simple, healthy cooking with pulses integrated into her life. Her winter favorite Rice & Lentils has quinoa, teff, and wild and red rices to make it a hearty nutritional powerhouse! Western Ingredients

Deb recommends: Dal, Chilean Style

Deb recommends: Sloppy Lentils

Deb recommends: Baked Curried Brown Rice and Lentils

Deb recommends: Veggie Burgers

Deb recommends: Homestyle Lentils and Rice

French Green Lentils (“Puy lentils“) ~

Katie of Food Stuffs sends over a mouthwatering Lentil and Goat Cheese Salad that sounds like the quintessentially perfect lunch, served over salad greens with a hunk of Katie’s artisan bread. Yummm!!Western Ingredients

Scrumptious (that’s me!) of In My Box (that’s here!) does have a few proven pulse recipes up her – er, my – sleeve. One of my favorites is French Lentil Soup with Thyme, Tarragon and Brandy. Perfect easy, filling, slightly tipsy winter supper! Western Ingredients

Red Lentils ~

Esther of The Lilac Kitchen, another of my Gluten-Free Menu Swap buddies (you guys are awesome!), occasionally shares my unreasonable fear of beans and considers herself to be a non-pulse person, but this fantastic Kohlrabi and Potato Gratin (with red lentils) went a long way towards creating a legume comfort zone in her kitchen. Western Ingredients

Another of my favorite recipes: Invest in the slightly unusual ingredients in Tangy Red Lentils (kombu, mirin, and rice vinegar) and you’ll have nearly instant supper any night of the week. Serve them hot as a soupy dal with rice, or let them cool and firm up and serve them over crisp spring mix or arugula. Western Ingredients

Butter Beans ~

Jenn of Apples & Facon serves up a unique and winning combination with her Butter Beans with Kale and Capers. She calls it a “a delicious, healthy, quick and easy meal that I make again and again” and I can see why! My mouth is watering just reading about the “salty brine of the capers,” and “the thick texture of the kale,” all paired with the “creamy white beans!” Western Ingredients

Chick Peas (garbonzo beans) ~

Ksenia from Tales of a Spoon almost never makes the same recipe twice. There are so many she wants to try, why repeat herself? But this Russian vegan girl living abroad in Barcelona finds herself craving Gypsy Pot again and again. After looking at her scrumptious photographs and reading the recipe (Chick peas, pears, pumpkin, sweet potatoes, and sofrito? Let me at it!) I definitely get why this recipe would be worth making more than once. Western Ingredients

Bhagi at Everything About Cooking has always loved her mom’s chole, but when her mom came to visit it was Bhagi’s Chole/Garbanzo beans cooked in spices she couldn’t get enough of! This spicy, filling dish looks like it would make a great main dish and a phenomenal snack! Indian Ingredients

Deb recommends: My Favorite Falafel

Black Beans ~

Another great recipe from Dia at Vestella’s Vale, this time for Black Bean Hummus with Basil. Dia uses black beans instead of chick peas for their high antioxidant content – they contain the same super phytochemicals as blueberries! Now I’m kind of iffy hummus or for black beans, but I sure loves me some basil, so I think this could be the recipe that changes it all for me!

Deb recommends: Herbed Rice and Spicy Black Bean Salad

Deb recommends: Black Bean and Salsa Soup

Red Beans and Kidney Beans ~

Deb recommends: Spicy Red Beans and Rice Salad

Deb recommends: Rajma Masala (Red Kidney Beans Curry)

Chana Dal (dried halved chickpeas with skins removed) ~

Kanchan of Kitchen Gossip brings us her mother’s recipe for Chana Dal with coconut ground masala. (Recipes from mom are the ultimate in “tried-and-true!”) It’s a simple recipe that requires some ground work, but the results – which Kanchan describes as “elegant and royal” – look absolutely worth it! Indian Ingredients

Shanthi of Shanthi Krishnakumar’s Cookbook offers up a savory, golden Channa dal tadka that looks heavenly! Now if I only knew how to make gluten-free poori…. Indian Ingredients

Split Green Peas ~

Champa of Stories from an Indian Kitchen wanted to make a favorite dal recipe but didn’t have the any chana dal soaked overnight and ready to go. She substituted using split green peas, which only need to be soaked for 30 minutes, and the delicious Methi subzi with split green peas was born! How’s that for simple and easy? Indian Ingredients

Lima Beans (Avarekalu/Mochai/Hyacinth beans/Surati Papdi/Popati/Vaal) ~

Pari of Foodelicious has learned to cook an entirely new cuisine since getting married. Her husband loves avarekalu/lima beans, so Pari keeps them in the freezer to make this tasty Avarekalu Upma with rice and coconut. She learned the recipe from her mother-in-law and has perfected it so well her husband will eat it for breakfast, lunch and dinner! Indian Ingredients

Pigeon Peas (Toor dal/Red gram) ~

Kamala of Cook @ Ease shares her mouthwatering recipe for Toor Dal (Red Gram) Tadka, a light, nutritious dal that is part of her daily cooking repertoire. All of the commenters on Kamala’s post call this dish the “ultimate comfort food” and, looking at that creamy, dreamy photograph, I have to agree! Indian Ingredients

Moong Dal (split mung beans/green gram dal) ~

Jayashree of Desi Food Bites gives us a way to both start and end our day using what I think is the same legume in both recipes – moong dal, which is also known as split green gram dal. Wholesome Dal Parota looks like the yummiest, most filling breakfast in the world, and Dahl Payasam makes a “lip-smacking” foray into the world of pulse desserts! Indian Ingredients

Mixed Pulses ~

Nivedita from Nivedita’s Kitchen mixes it up by combining fourteen different pulses in her 14 Mixed Pulses Gravy. Nivedita is definitely not suffering from beanphobia – she makes this masterful pulse-combo concoction several times a month! Someday I hope to graduate to the level of proficiency that will allow me to make this healthy, colorful dish. Indian Ingredients

Deb recommends:Be Prepared Five-Bean Soup Mix