Chef Alain’s Weekly Recap – Week 46
June 11, 2015
Chef Alain’s Weekly Recap – Week 46
Chef Alain’s Blog
The Love and Health Connection: Would you believe that sincere love and friendship are among our best treatments against cancer? A study published in 2013 in the Journal of Clinical Oncology indicates that people that can rely on a spouse have a 20% lower risk of dying from their disease. [1] Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 042: This week, Mark and I chat with Dana Carpender, the author of many lowcarb books including How I Gave Up My Low Fat Diet and Lost 40 Pounds, 500 Low-Carb Recipes and others. Listen to our interview HERE
Low Carb Magazine, June 2015
In this month’s Low Carb Magazine, Mark and I talk to Taylor Collins at Epic Bars; Rebecca Meyers at Yawp! Bars; Martina Johansson tells us about Diet Detox Problems Solved plus tons of recipes and exercise. You can read it HERE
It’s Your Life Magazine, June 2015
This week, I would like to share a treat with you, my new friend in health, Joyce Wheeler‘s magazine: It’s Your Life. It’s all about living a natural lifestyle and healing with various natural resources. You can read it HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Pineapple Apple Sorbet in Granny Smith – Sorbet d’Ananas en Pomme Granny Smith
By Chef Alain Braux
This is a recipe I put together for my vegan students at the Natural Epicurean Academy of Culinary Arts. Its lovey, very refreshing, very healthy and very easy to make. It’s also vegetarian, gluten-free, dairy-free and paleo. Bon Appetit!
Yield: 4 servings
Ingredients
4 large Granny Smith apples (about 1 lb flesh)
1 small ripe pineapple (about 1 lb flesh)
2 to 3 oz raw organic agave nectar
1 Tbsp pectin powder
2 lime juices
1 cup basil leaves, chopped
Reserve 4 pretty basil leaves
1 pinch sea salt
Procedure
Note: Make sure to freeze sorbet machine sleeves at least one day ahead of time.
1. Apples: Slice top off green apple. Reserve basil leaf for deco. Insert round cutter a little smaller apple than into apple body. With Parisian scooper, scoop out apple flesh. Save flesh in lemony water. Place cored apples in freezer.
2. Pineapple: Cut top and bottom of pineapple. Slice off side skin w serrated knife, making sure to cut out the “eyes’. Cut in quarters, then cut core out. Cut flesh into pieces.
3. Place equal amount of pineapple and apple flesh in high speed blender bowl. Add agave nectar, pectin, lime juice, chopped basil and pinch of salt. Blend. Store in freezer until ready to finish sorbet.
4. Pour into ice cream/sorbet machine and freeze according to instructions. Using an ice cream scoop, fill hollowed out frozen apples. Place cover with straw over. Add basil leaf. Serve while cold.
= Chef’s tip: If you do not have access to an ice cream/sorbet machine, you can place the processed fruit puree in a flat container. Freeze overnight and scrape with a fork to make a granita.
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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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