Alain Braux nutritional therapy food allergies dietary healing desert gluten free fresh healthy

What is Food to You?

 

 

Food as Food

 

Most people would agree that food is offered to keep us alive and feed our body. But is that the only function food has for us as human beings? Is that the only function of food to you? Not to me. Let me tell you how I see my food.

 

 

Food as Tasty Pleasure

 

As a French chef, food is pleasure, fun, enjoyable and exciting. Unlike what a few people think, you do not have to spend untold amounts of dollars to experience the pleasure of good food. Go the closest farmers’ market and pick that freshly picked sweet and juicy Texas or Georgia peach and bite into it. Let that juice run down your chin and lick your fingers. Pick a ripe, still warmed by the sun strawberry from your garden and savor it right there on the spot. Climb a cherry, apple, fig or any other fruit tree and eat their fruits right of the branch and tell me if it has to cost a lot of money to enjoy it. No, it does not. It’s one of the simple pleasures of life. To me, what is more important is the freshness and the flavor of that steamed baby carrot drizzled with extra virgin olive oil and balsamic vinegar or of that baby kale sautéed in bacon fat. What is food for you? Can you tell me about your food pleasures?

 

 

Food as Happy Memories

 

For me, food is also happy memories. Slowly crushing a blackberry in my mouth reminds me when my brother and I, when we were kids, used to pick them off the wild bushes in the countryside. Letting a dark square of chocolate melt in my mouth reminds me of that first kiss from that special girl on a Nice’ plaza. Eating that crunchy fresh salad reminds me of my grandma telling to go to her garden and pick a young lettuce, rinse it and shake all the water off – that was my job then. The taste of freshly made rum crepes covered with home-made apricot jam reminds me of my mom making them only for Mardi Gras – a special treat in our family. These are only a very few of the memories I have connected to food. Can you share with me your food memories?

 

 

Food as a Healing Medium

 

I personally see healthy food as the simplest and cheapest way to stay healthy – as in, not being sick. To stay in shape without having to spend a lot of my precious time in running or exercising; instead, I spend it on dancing. To not spend my hard-earned money on gym memberships. To not spend my money on doctors’ appointments, pharmaceutical drugs, hospital stays and unnecessary heart surgery. In other words, I use food as my daily tasty medicine. Shouldn’t you?

The question I keep on asking myself as a nutritionist is, “Why are most of us swallowing mysterious foods that are unhealthy, greasy, fattening and loaded with sugar and mysterious ingredients no one can pronounce (don’t get me started on GMOs), and then complain because we have heartburns, gain weight, give ourselves diabetes (type 2) and heart attacks.” Wouldn’t it be simpler to pay attention to the quality of the food we ingest and live a happier and healthier life without feeling miserable? Can you explain me why most people in this country do that to themselves?

 

 

Food as a Social Medium

 

For me, food is also a way to get together with my friends, hang out, joke, argue, drink and play music. It does not have to be in a restaurant. It does not even have to be fancy food. A pot of pasta, a nice side salad and a fruit tart will do the trick for me. All that counts is the company I’m with. Having a good, simple time with my family or friends around food sure beats a soiree at a fancy restaurant any time… plus I don’t have to dress up. Keep it simple. Make it a pot luck if money is an issue. Who cares? You are amongst friends. Sharing food and a good time together is more important than trying to impress your friends with a fancy spread. If they are your friends, they will show up at your house no matter what’s on the dinner table. They come for you, not to be impressed. Can you remember a great food-sharing gathering at your house or at a friend’s home? Wasn’t that fun and a source of great memories?

 

 

Food as a Political Statement

 

Right about now, you must be thinking, “What is he talking about?” Yep! I am talking about food as a way to express your political belief. No matter whether you are Republican, Democrat, French or Chinese, food is one thing we all have in common. What we eat is what connects us as human. So, when corporations and governments conspire to create and support Frankenfoods – otherwise known as GMOs (genetically engineered organisms) against the will of the people, I say it is a political issue. About 90% of the American population wants to know what’s in their food. Don’t you? Don’t you want to know what’s hiding in the food you feed your own children? I sure do. So why are corporations and even our own government resisting labeling GMO foods? Profit, pure and simple. Don’t tell me it’s more complicated for them to label GMOs here than it is in Europe where they already are forced to do it. It’s not. More than 60 countries all over the world already label their GMOs. Other countries ban it all together. Why not America?

So, regarding the political issue, we should all vote to support GMO labeling. We lost a couple of years ago in CA, in WA last year but there is another vote coming up this fall in Oregon. Vote, support them, email your friends. Do whatever it takes to stop these corporations from poisoning us and our children. If that does not work, let’s put pressure on food manufacturers to label their own products. If you’re a mom, join the Moms Across America group here: https://www.facebook.com/MomsAcrossAmerica or join the Institute for Responsible Technology here: http://www.responsibletechnology.org/ and many more.

Another easy political way for you to take care of this issue is to vote with your dollars. That’s right! When you go grocery shopping, choose to buy only non-GMO Verified products, USDA Certified Organic food or buy your fresh food form the farmers you trust at your local farmer’s market. It’s that easy! Every dollar you choose NOT to spend on GMO-loaded food is a signal to the food corporations that you’re mad and you’re not gonna take it anymore. Now, go vote at your nearest grocery store and tell me how it feels to be politically engaged with your food. Frankly, I’d rather vote for good food than a bad politician. Regain control over your food. Doesn’t that feel great? I knew you would.

 

 

Food as an Emotional Support

 

We all have problems and personal issues to deal with. One of our favorite way to help us feel better is through food. I understand. I do that myself once in a while too. But why pick food that will make you, 1. Feel guilty afterwards and 2. Possibly damage your health? Why not eat healthy food instead? For example, one of the most legally addictive product out there – besides booze and cigarettes – is sugar. Yes, sugar. As a matter of fact, food manufacturers know that very well and make sure to introduce us to that addictive substance very early on: baby formula loaded with sugar, sugar added baby food, etc., to train our palate. We love the sweet flavor. If you pay attention to your food labels, you will notice there is some form of sweetener, natural of artificial, in almost all of our processed food, even in salad dressings and soups of all places. Why? Because sugar is addictive and you’ll want more and more. What’s the solution? Getting off sugar or high fructose corn syrup would be nice but almost impossible to do. Instead of refined sugar and HFCS, we can choose to eat less refined forms of sugar such as raw organic cane sugar, coconut sugar, date sugar, honey and even raw agave nectar. Instead of artificial sweeteners, use plant based Stevia only. So, although I understand that you might feel down once in a while but may I suggest you switch to a healthier form of sweetener. Or eat more fruits. You’ll feel better about it.

 

 

Are you Afraid of Food?

 

As a Frenchman, it still puzzles me how typical Americans are scared of their food. They have been bombarded with so many negative (and false) messages regarding food over the years that I can understand why. Not everyone is a nutritionist. But I have an easy answer for you: if you eat crap, you will feel like crap. There is no lying about it. Food can be your medicine but it can also be your demise. If you eat a constant diet of fast and processed food, if I were you, I would worry too. But really, is it so difficult to pay attention to the quality of your food? You should NOT be scared of food, you should LOVE it, enjoy it, savor it, embrace it as what it is, a source of nourishment, health, pleasure, memories and yes, as a political statement as well.

So now, go out there and start enjoying your food with my blessings.

A Votre Sante – To Your Health

Chef Alain Braux

This is the text version of a presentation I just did at  It’s About Thyme in Austin, TX.

 

Here is my personal list of French herbs and their principal uses in French cooking. In almost all cases, fresh herbs will give dramatically better results than their dried counterparts. However, some freeze dried herbs can give you really good flavors as well.

Basil – Basilic – Basil is used almost exclusively in its fresh state, although basil preserved in oil does retain its flavor. Used all over Mediterranean cuisine – tomato goat cheese salad, eggs, pasta, chicken, fish, vinaigrette recipes and of course pesto. While in season, use all the fresh basil you have, make a large batch of pesto with it and freeze in small containers or ice cube trays.

See: Apricot and Basil Pesto Chicken (Paleo). Niçoise-style Tomato Soup (GF). Ratatouille (both).

 

Bay Leaf – Laurier – Sweet bay or bay laurel is the only type used in cooking. Its dried leaves have a sharp and pronounced taste. They are used in stews, poaching liquids, and marinades.  Normally one bay leaf is enough to flavor a whole dish and it is always removed before serving.

See: Provencal Sage and Garlic Soup (Paleo). Pork Stew with Capers (GF).

 

 

Bouquet Garni – A bouquet garni is a bunch of assorted French herbs tied together with kitchen twine and added to soups, stews and sauces. The following classic French dishes, Boeuf Bourguignon, Soupe a l’Oignon, Bouillabaise, Blanquette de Veau, Poule au Pot and Cassoulet are flavored with a bouquet garni.

What herbs you choose to put together is up to what is available nearby but the classic choice is thyme, bay leaf, and sage. Depending on the dish, other choices can be parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Some cooks like to add vegetables such as carrot, celery leaves, celeriac, leek, and onion.

The bouquet is not always bound with string. Its ingredients can be placed into a small sachet, a net like a cheesecloth, a coffee filter, a used bas (hose) or even a tea strainer.

See: Green Cabbage and Smoked Sausage Soup (Paleo).

 

Chervil – Cerfeuil – This is a very common herb in French cooking. It has a subtle anise taste and is usually used fresh in salads, soups, and omelets and added at the last minute.

See: Stuffed Veal Breast with Honey-Roasted Apples (Paleo).

 

 

 

Chives – Ciboulette – Chives come from the same family as onions, the allium family. They have a flavor between onion and garlic. They should always be used fresh as the freeze dried version has no flavor. Chives can be used in vinaigrettes and sauces, with eggs, and also as a final garnish. To get the best of their spicy flavor, always chop chives finely just before you use them and sprinkle over your dish.

See: Celeriac Salad with Apples and Pecans (Paleo).

 

Dill – Aneth – Dill seed is used in marinades or to flavor vinegars.  Fresh dill is used with fish (notably salmon), cucumbers, omelets, salads, pasta and dill sauce. Dried dill is rarely used as such.

See: Zucchini Chips with Lemon and Dill (Paleo). Garden Pasta Tuna Salad (GF).

 

 

Fennel – Fenouil – Fennel is a beautiful herb with fine feathery green leaves similar to dill but its flavor has a sweet anise flavor instead.

Fennel is often flavoring oven-roasted fish. Its seeds or leaves give an excellent flavor when steeped in the water used to poach fish. Finely chopped leaves give a wonderful flavor to a fish sauce and counteracts oily fish heaviness. You can pull the leaves and add to salads or raw or cooked vegetables. Dried seeds are used whole or ground to flavor bread, biscuits, soups and pickles.

See: Pumpkin Soup with Fennel and Pastis (Paleo). Pink Grapefruit Millefeuilles with Olive Tapenade (Paleo). Mullet and Sweet Potato Cake (Paleo).

 

Fines herbes – This term designates a mix of finely chopped fresh French herbs, including marjoram, parsley, chives, tarragon and chervil. Unlike bouquet garni containing pungent and resinous herbs, fines herbes are always used fresh. If you feel creative, you can add marjoram or oregano, cress,cicely, or lemon balm. Typically they are added to recipes at the last minute. Fines herbes can also be used to make compound butters and to flavor an omelet.

 

 

Marjoram – Marjolaine – This herb is similar to oregano but not as strong. It has a sweet pine and citrus flavor. Marjoram can be used fresh, dried or freeze dried and can be found in soups, stews, vinaigrettes and sauces.

See: Beef Vegetable Soup (GF).

 

 

 

Mint – Menthe – Several different varieties of mint are used in cooking, but the most common is sweet mint, or spearmint. I like to add it finely chopped to salads, with peas, rice, soups, sauces and also with meats like lamb dishes. Peppermint is used to prepare drinks like teas, alcoholic drinks (mojito, mint julep) and digestive liqueurs. You can find it in candies and breath mints and desserts like mint jelly and sorbet. Dried mint preserves its flavor for a long time and is a good alternative if fresh is unavailable.

See: Raw Apple Cucumber Mint Verrine (Paleo). Grapefruit and Seafood Salad (Paleo). Quinoa Tabouleh (GF).

 

Oregano – Origan – This wild cousin to marjoram has an assertive, piney taste. It is best used fresh, although it is also available dried or frozen. Oregano is used in Mediterranean dishes like pizza, grilled fish and in tomato sauces. It complements basil and thyme well.

See: Radish Tops and Apple Soup (Paleo). Zucchini Soup (GF).

 

 

Parsley – Persil – Fresh parsley is a widely available herb used virtually year round in many part of the world. Typically there are two types: curly used as garnish and flat leaf for cooking. Flat leaf parsley has a stronger flavor and holds up better when cooked. You can add parsley to just about dishes like Boeuf Bourguignon or Goulash and well as on boiled or mashed potatoes, rice dishes. You can find it front and center in Taboulé. In France, we combine with garlic to make persillade, used in escargots, oysters on the half shell, and Pommes Persillade.

See: Pumpkin Soup with Fennel and Pastis (Paleo). Almond Crumbled Salmon (Paleo). Quinoa Tabouleh (GF). Tuna Côte d’Azur-style (GF).

 

Provencal Herbs – Herbes de Provence are a mixture of aromatic dried French herbs including savory, marjoram, rosemary, thyme, oregano, and sometimes even lavender.They are used to flavor anything from grilled foods like fish and meats, to vegetable stews. Some goat cheeses that are covered with Herbes de Provence as well.

See: Slow-Roasted Provencal Veggies with Herbs (Paleo). Ratatouille (Paleo and GF). Corn Bread with Herbes de Provence (GF). Provencal-Style Macaroni (GF).

 

Rosemary – Romarin – Rosemary is one of my favorite herbs. Its leaves are needle-shaped and have a strong lemon or pine smell. It is widely used in Mediterranean cuisine as is grows everywhere in the south. Fresh or dried, rosemary should be used with moderation. Its leaves are used in marinades and to flavor foods such as grilled meats, stews, roast lamb, pork, chicken and turkey stuffing.

See: Herbs and Pecan Scones (Paleo). Southern France Meat Loaf (Paleo). Zucchini Soup (GF). Rosemary Lamb Chops (GF).

 

Sage – Sauge – Sage has a savory and slightly peppery flavor. Although fresh sage leaves have a subtle flavor, they taste wonderful when added to salad dressing, soups, or sauces during the final moments of cooking. In its dried form, it is used all over Europe, sage is rarely found in French cuisine. In British and American cooking, you can find it as sage and onion stuffing for roasted chicken or turkey, casseroles and sausages.

See: Provencal Sage and Garlic Soup (Paleo). Grilled Pork Chops in Mustard and Sage (Paleo). Garbanzo Bean Soup with Sage (GF). Pork Stew with Capers (GF).

 

Savory – Sarriette – This herb, used fresh or dried, flavors stews and marinades. Its leaves have been used as condiment ever since the Antiquity. It is used to enhance grilled meats such as lamb and pork as well as sauces and flavoring for pates and sausages. It is also known to help digest beans.

See: Provencal Lamb Stew with White Wine (Paleo). Tuna Côte d’Azur-style (GF).

 

 

Tarragon – Estragon – Tarragon has a strong, somewhat licorice-like taste.  You can use it fresh, frozen, or dried. It is one of the four fines herbes and is tasty when cooked with chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce and compound butter. Fresh, slightly crushed tarragon sprigs are steeped in vinegar to produce the wonderful tarragon vinegar.

See: Paprika Shrimp with Chorizo and Vegetables Medley (Paleo). Tenderloin Rossini (Paleo).

 

Thyme – Thym – Thyme is an herb that is equally good fresh or dried. It is part of the bouquet garni I talked about earlier. It is widely used in Provencal cuisine with tomatoes, beans, stews like cassoulet.

See: Coq au Vin Rouge (Paleo). Rabbit Cider Stew with Prunes (Paleo). Niçoise-style Tomato Soup (GF). Pork Stew with Capers (GF).

 

 

Please note: (Paleo) refers to my book: Paleo French Cuisine and (GF) refers to: Living Gluten and Dairy-Free with French Gourmet Food recipes.

 

Salade de Roquette aux Fraises et sa Vinaigrette au Miel

Arugula Salad with Strawberries and Honey Vinaigrette

 

 

This lovely salad can make a complete yet light lunch meal. I love it with red wine vinegar but feel free to use organic apple cider vinegar instead. Depending on your mood, you can also use alternate nuts: pecan, walnuts, hazelnuts, etc.

Servings: 4

Preparation Time: 15 minutes

Ingredients

Salad

4 handfuls of arugula salad

8 strawberries, rinsed and dried

1 oz pine nuts, toasted (1/4 cup)

4 slices of Parma or prosciutto ham (2 oz)

Vinaigrette

4 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp acacia or local honey

1 small shallots, minced

2 pinches sea salt

1 pinch ground black pepper

Procedure

1. Wash arugula, drain and arrange on four plates.

2. Wash strawberries, dry and remove stems, Cut into quarters and spread them on the salad.

3. Dry sauté the pine nuts in a hot frying pan until fragrant.

4. Tear the Parma ham and scatter over the salad.

5. Sprinkle the toasted pine nuts on top.

6. In a bowl, whisk together the olive oil, vinegar, shallot, honey, salt and pepper.

7. Drizzle the dressing on the salad plates. Serve immediately.

= Chef’s tip: If you’re not allergic to cheese, crumble goat cheese or feta over the salad. Or you can add Parmesan cheese shavings on top.

Bon Appetit! Chef Alain

 

This pizza is my favorite way of using leftover ratatouille. I usually make a big pot and always have leftovers so, one day I thought to myself (I do talk to myself once in a while – don’t you): “How can I use that ratatouille leftover I have from last night?” and I came up with this easy, quick and GFCF way of treating myself… a ratatouille pizza. All you need is a GF pizza crust from Gluten-Free Kneads or Udi’s (all available at PeoplesRx Westlake), ratatouille leftovers (you can even buy some at your favorite store) and your favorite cheese or cheese substitute. Personally, I like it best without cheese. I just drizzle a little extra virgin olive oil on top when it comes out of the oven. The ratatouille recipe is from my last book, “Living Gluten and Dairy-Free with French Gourmet Food”

Ratatouille

This wonderful dish is the essence of Provence. The best time to prepare it is in the Summer when the tomatoes are full of flavor. If you want to prepare it at other times, I recommend using Muir Glen organic crushed tomatoes with basil. I know, it’s a sacrilege, but it helps you savor this dish in all seasons. You can savor ratatatouille as a main dish, soup, side dish, or as a great pizza topping. Here’s the version Helene taught me. Enjoy!

Servings: 4. Prep Time: 20 min. Cooking Time: 1 hour

This recipe is GFCF

Ingredients

– ½ cup vegetable broth
– 3 Tbsp extra virgin olive oil
– 1 medium white onion, peeled and cut in half moons
– 2 garlic cloves, minced
– 1 small green bell pepper, cut in thin slices
– 1 small red bell pepper, cut in thin slices
– 3 small eggplant, cut into 1 inch pieces
– 3 medium zucchini, cut into 1 inch pieces
– 3 large perfectly ripe tomatoes, or 1-28 oz Muir Glen Organics crushed tomatoes with basil
– 3 oz tomato paste (skip if you use ripe fresh tomatoes)
– ½ cup red wine (the secret ingredient)
– 1 Tbsp fresh parsley, chopped fine
– 1 Tbsp fresh basil, chopped fine
– 1 Tbsp Herbes de Provence blend
– 1 tsp sea salt
– ½ tsp freshly ground black pepper

Procedure

1.      Peel and chop onions and garlic. Toss together in a bowl and let sit for 5 min.

2.      Cut green and red bell peppers, take the seeds out, cut in four sections and slice thin.

3.      In a large skillet or pot, heat the vegetable broth and olive oil over medium-high heat; add the onions, garlic and bell peppers and sauté for 5 minutes, or until tender.

4.      Add the eggplant, zucchini and tomatoes (or canned tomatoes); mix well and cook for 10 more minutes until they start to soften.

5.      In a separate bowl, mix the tomato paste and red wine together. Stir in the parsley, basil, Provence herbs and spices.

6.      Add this flavorful mix to the vegetables and stir well. Lower the heat to simmer and continue to cook, covered, one more hour until all the vegetables are melted, like a stew or thick soup.

7.      Serve in white porcelain bowls to show off the ratatouille’s bright colors (remember, we eat as much with our eyes as with our mouth) and sprinkle with a few fresh parsley leaves.

To finish your ratatouille pizza:

– Preheat your oven at 400F. If you’re lucky and have a pizza or bread stone, by all means, use it. It will give you a crunchy bottom crust while keeping the top soft.

– Sprinkle some corn meal on top of a wooden peal or flat (upside down sheet pan) and place your frozen GF pizza crust on top.

– Top with the ratatouille. Add your favorite cheese.

– Bake 10-15 minutes until the bottom crust is slightly charred. Enjoy!