Chef Alain’s Weekly Recap – Week 31
February 5, 2015
Chef Alain’s Weekly Recap – Week 31
Chef Alain’s Blog
Osteoarthritis – Don’t finish your life in a wheelchair – Part One
Over the age of 50 years old, osteoarthritis is the most common joint problems: about 27 million people in America are affected. [1]
It starts one morning when you wake up: you feel stiffness in a finger joint or a sharp pain in your hip, back or knee while you’re walking down the stairs. Suddenly, some of your favorite dreams for the future are collapsing. Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 033: Jeff Hays – Bought, the movie. Jeff’s new film “Bought” takes a deep dive into two of the subjects first uncovered in Doctored – the controversies with vaccines as part of the business of Big Pharma and the truth about GMOs in America’s food supply. See more HERE
Chef Alain’s Movie or Video of the Week
The World According to Monsanto – This week, I would like to show you a documentary by the celebrated award-winning French filmmaker Marie-Monique Robin, whose three years of work on four continents exposes why Monsanto has become the world’s poster child for malignant corporate influence in government and technology. Watch it for free HERE
… and a special bonus, my song of the week, I Don’t Need No Doctor, by John Mayer. Do you need a doctor?
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Soupe Provençale à la Sauge et Ail. Provencal Sage and Garlic Soup
This old Provencal recipe has been considered a healing soup for generations. It is a good soup to have after too many libations, or when you’re feeling a cold coming on. It is also thought to be anti-anemic and anti-spasmodic. It is supportive of heart health, stimulates bile secretions and has positive effects on gastric ulcers. It is a simple soup but has complex healing abilities.
Servings: 1 serving of two bowls
Prep Time: 15 min.
Cooking Time: 25 min.
INGREDIENTS
– 1 pint cold filtered water
– 1 pinch coarse sea salt
– 4 garlic cloves
– 4 slices country style bread
– 4 Tbsp grated Gruyere cheese
– 8 fresh sage leaves (or 2 tsp dried crushed sage)
– 1 bay leaf
– Ground black pepper to taste
– 2 Tbsp extra virgin olive oil
PROCEDURE
1. In a stainless steel pot, bring cold water to a boil with garlic cloves and sea salt. Once boiling, lower the heat and let it simmer, covered, for 15 minutes.
2. Meanwhile, toast the bread slices with grated Gruyere. Let cool.
3. When the soup has cooked for 15 minutes, add the sage and bay leaf. Let steep covered for about 10 minutes. Take the sage and bay leaves out. Adjust the seasoning with fine sea salt and freshly ground black pepper.
4. When ready to serve, place 2 slices of the toasted bread at the bottom of the plate or bowl, add 1 tablespoon of olive oil, and ladle 1 cup of soup over it all. Enjoy your first soup bowl. Repeat the same process for the second serving. A Votre Santé!
Note: This recipe come from How to Lower Your Cholesterol with French Gourmet Food.
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
leave a comment