Chef Alain’s Weekly Recap – Week 39
April 10, 2015
Chef Alain’s Weekly Recap – Week 39
Chef Alain’s Blog
Magnesium, the unloved supplement: As you know from my previous messages, I believe our diet is our main ally to reduce our health dangers and cancer risks. Countless natural compounds present in foods and spices have anti-cancer properties, and this is why it is so important to vary our diet, based on healthy and natural products. Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
This week, Mark and I had the pleasure to interview a young lady, Madelyn Moon and talk about her book, The Perfection Myth.
Chef Alain’s Video of the Week
REVOLUTION: Revolution is a feature documentary about opening your eyes, changing the world and fighting for something. A true life adventure following director Rob Stewart in the follow up to his hit Sharkwater, Revolution is an epic adventure into the evolution of life on earth and the revolution to save us. see the preview HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Soupe Froide d’Épinards et d’Avocat. Cold Spinach and Avocado Soup
Another one of my favorite cold soups. It is loaded with fiber, chlorophyll, healthy fats and it’s very, very green. It tastes great and is very healthy for you. To dry the spinach, my grand-mother use to send me outside to shake the water out the “panier a salade”. She used to just shake it hard but my favorite way of getting the water out was to turn round and round until my head was spinning. If I was lucky, I managed not to drop the salad in the process or else I would need to run real fast to avoid “une calotte” (a smack in the back of the head).
Servings: 4
Preparation Time: 10 min.
Ingredients
– 1 cup vegetable broth
– 2 Tbsp extra virgin olive oil
– 2 tsp lemon juice, fresh-squeezed
– 2 packed cups baby spinach, washed and dried
– 2 cloves garlic, chopped
– ½ tsp sea salt
– 1 large avocado, very ripe
– 2 Tbsp pine nuts, lightly roasted
Procedure
1. In your blender, combine the liquids: broth, olive oil and lemon juice; on top, press the spinach leaves, chopped garlic and sea salt; process, stopping once in a while to make sure to push the spinach leaves back into the mix.
2. Peel and pit your avocado; add to the mix and finish blending. If necessary, adjust the thickness with a little more broth.
3. Serve in white soup bowls and sprinkle pretty roasted pine nuts on top.
= Chef’s tip: to toast the pine nuts, you can sauté them in a dry frying pan very carefully. Or better yet, roast them in your toaster oven at 350˚F for about 8 minutes.
Note: This recipe comes from my book, Paleo French Cuisine.
Comments?
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Book Reviews
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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia –
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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