Chef Alain’s Weekly Recap – Week 30
January 30, 2015
Chef Alain’s Weekly Recap – Week 30
Chef Alain’s Blog
Should you really be afraid of nitrates and nitrites? Nitrates… this word evokes the most horrifying excesses of intensive agriculture. But what do we really know about nitrates and nitrites, which have such a bad reputation, and with which our meat and sausage are soaked? Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
Low Carb Paleo Show 032: In this edition, Alain and Mark interview Joseph Salama and Jason Goldberg who have written together a great book “The Tao of Paleo” . You can listen to it here… HERE
We also interviewed David Christopher, the producer, co-writer and lead actor in his upcoming movie, The Seed. Coming up on the Low Carb Paleo Show.
Chef Alain’s Video of the Week: This week’s video is also a call to action. It shows you why One Perdue Chicken Factory Farmer Speaks Out. It appears that “humanely” raised chicken are not treated humanely by contract. Won’t you join me in asking the CEOs of major grocery stores to stop selling Perdue’s “humane” chicken… HERE. Thank you. Chef Alain
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Bortsch a la Betterave, Chou Frisé et Quinoa – Beet, Kale and Quinoa Borscht
This is a tasty and very healthy borscht recipe. It is a little different than the original recipe but packs a bunch of healthy greens (beet greens and kale) and healthy grains (quinoa). Give it a try and let me know how you like it.
Servings: 4
Time needed: about 1 hour
Ingredients
– 2 Tbsp butter (or ghee, coconut oil)
– 1/2 medium white onion, peeled and cut in half moons
– 1 celery stalk, cleaned and sliced
– 6 cups vegetable broth (or beef or chicken broth)
– 2 medium beets, peeled and grated (or small cubes), save the greens
– 1 medium potatoes, small cubes
– 1 carrot, peeled and sliced
– 1 good handful of cleaned and chopped kale leaves
– ¼ cup quinoa, rinsed well
– 1 bay leaf
– 1 Tbsp lemon juice
– Sea salt and red pepper to taste
– 1 tsp of sour cream per plate
– Chopped parsley for decoration.
Procedure
1. Prepare all your vegetables before starting the soup.
2. Rinse the quinoa well under running water. Set aside.
3. When ready, melt the butter (ghee, coconut oil) in a large soup pot.
4. Saute your onions and celery in butter with a pinch of sea salt until translucent.
5. When ready, add your broth and all your prepped veggies. Add the quinoa.
6. Add bay leaf, lemon juice, salt and pepper.
7. Bring to boil, cover and lower heat to simmer. Allow to cook for about 45 minutes or until all the veggies are tender.
8. Serve hot with a tsp of sour cream and a sprinkle of freshly chopped parley. Bon Appetit!
= Chef’s tip 1: Non-vegetarian version; feel free to add cubed stew meat right after you have cooked your onion-celery. Cook for a couple of minutes. Add the rest of the ingredients and simmer to cook.
= Chef’s tip 2: If you have access to a pressure cooker, prepare the same way and cook for 15-20 minutes.
Comments?
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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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