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Chef Alain’s Weekly Recap – Week 43

Chef Alain’s Blog

Are your pills spying on you?  Among the high-tech “start-ups” that kick butts in California, we are always told about Google, Facebook, Twitter, LinkedIn, Snapchat and the next hi-tech IPO. But no one is telling us about Proteus, a quiet company valued at $ 1.2 billion. [1] Why the silence surrounding this mysterious company? Read more HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

This week, Mark and I interview Heath Squier. Heath is the very public face of PALEO Inc. and Julian Bakery as well as being co host on the popular The primal Show with Gary Collins. Listen to our interview HERE

Chef Alain’s Movie of the Week

Genetic Roulette: The Gamble of Our Lives. This is the movie that started me on the anti-GMO road. I hope to see you at the March Against Monsanto on May 23rd. See the movie HERE

Chef Alain’s Facebook

To see what I posted this week on Facebook, see Chef Alain Braux

 Chef Alain’s Weekly Recipe

Chocolate Mint Grasshopper Pie

(Raw, Vegan and Gluten-free)

by Kimmy @ Rock my Vegan Socks

Raw Vegan Crust

1/2 cup of walnuts

1/2 cup of pecans

1 cup of dates (soaked for 5 minutes in warm water **reserve the water to use as sweetener)

1 tsp of cinnamon

1 pinch of salt

Filling

2 cups of cashews, soaked 4-8 hours (the longer, the easier to work with)

1 small handful of fresh mint leaves (if you can get your hands on the fresh stuff, try a few drops of extract)

1/4 cup + 2 tbsp of agave

1/4 cup of water

2 tbsp of coconut oil

1/4 tsp of spirulina (makes that gorgeous green color!)

Procedure

Crust

1. Add the walnuts & pecans to your food processor & pulse until they are broken down. Then add your soaked, pitted dates and 1 tbsp of the date soaking water, cinnamon & salt. Pulse to combine until it sticks together.

2. I like to line the bottom of whatever I’m using (bowls or cake pan) with parchment paper, then I just spoon it in and put it in the fridge to set while I make the filling.

Filling

3. Prepare your crust and press it into the bottom of a lightly coconut oiled 6-inch spring form pan (I’m sure a regular pie plate works too – or an 8-inch glass dish – whatever you have on hand). Place in the freezer to harden.

4. Drain your cashews and add them to a high powered blender along with all of the other ingredients. Remove your prepared crust from the freezer & pour the filling on top and smooth it out. Place in the freezer and allow to set for at least 4 hours. Ideally, you would make this the night before and have it set over night (or first thing in the morning and have it set during the day).

4. Once it’s set, you can remove and enjoy as is, or dress it up a bit. Try coconut flakes, chopped fresh mint, etc. I made a ganache out of equal parts coconut oil and cacao powder with a bit of agave. I placed a cookie cutter in the center and pressed it in gently and poured the ganache in ensuring it smoothed out into the entire cookie cutter. I placed this in the freezer for about 30 minutes. I took out the cake and garnished with cacao nibs.

Thank you Kimmy :-)

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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