Chef Alain’s Weekly Recap – Week 27
January 6, 2015
Chef Alain’s Weekly Recap – Week 27
Chef Alain’s Blog
Have you heard about this mysterious anti-diabetes plant extract? There is a little known anti-diabetes plant extract, berberine, whose effects are so spectacular that you won’t believe me. Even my spell checker has underlined in “berberine” in red. Actually, I should say, it’s a scandal! Read more HERE.
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 030: At 15 years old, Birke Baehr is an internationally recognized speaker for sustainable food and agriculture. Listen to it HERE.
PLEASE NOTE: Next week, we are interviewing Jeff Hays, director of the movie BOUGHT. Do you have any questions you would like me to ask him?
Chef Alain’s Movie of the Week
This week’s favorite movie is Fed Up! Genetic Engineering, Industrial Agriculture and Sustainable Alternatives. Most of the statistics are worse now. There is still woefully little research available on long term ingestion of GMO foods and most foods in the US still are not labeled. See it HERE for free.
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Soupe Aigre-Piquante aux Champignons et Chou et Riz. Hot and Sour Mushroom, Cabbage, and Rice Soup
This sweet and sour recipe is reminiscent of a Vietnamese soup, but with Western ingredients. If you have extra money, you can spend it on shiitake mushrooms and take advantage of their healing benefits.
Servings: 6
Prep Time: 35 min
INGREDIENTS
– 1 Tbsp olive oil
– 2 (or more) jalapeno peppers, seeded and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 inch lump ginger, grated
– 1 1/2 cups (4 oz) cremini mushrooms, washed and sliced
– 1 qt vegetable or chicken broth
– 1 lime, zest and juice
– 1 Tbsp GF soy sauce
– Chili garlic to taste
– 1/2 cup jasmine rice
– 1/2 head green cabbage, cut in half and shaved thin
PROCEDURE
1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, garlic, diced peppers, and ginger and cook for about five minutes or until fragrant and slightly softened.
2. Add the mushrooms and cook for another five minutes over medium heat, or until mushrooms are browned.
3. Add the broth with the lime zest and juice, soy sauce and hot sauce; bring to a simmer.
4. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add water to adjust if necessary.
5. Add the shaved cabbage and simmer for another few minutes or until cabbage is hot.
= Chef’s Tip 1: Any type of mushroom, cabbage and even rice will work as well.
= Chef’s Tip 2: Feel free to add any precooked or shredded meat (chicken, pork, etc) to make a complete meal out of it.
= Chef’s Tip 3: This recipe is GFCF.
Note: This recipe comes from my book, Healthy French Cuisine for Less Than $10/Day.
Comments?
If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Book Reviews
If you like one of my books, can you post a review on Amazon.com? Thanks!
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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