La bio pour tous Lucky Peach Tasty Eats at Home » Chewy Chocolate Cherry Cookies (Vegan, Grain-Free) I’m a fan of alliterations, aren’t you? Especially when they involve chocolate and cherries. These little treats definitely fit the bill: delicious chocolate little morsels filled with dried bing cherries with just the right amount of sweetness. They may not be the flashiest, prettiest little dessert, but after a long stretch without sweets (I’ve just finished a Whole30), these were heaven. They’re still paleo-friendly, as they’re sweetened only with fruit and a touch of stevia, but that was more than enough. They’re also grain-free, nut-free, and vegan – something that is rare in any baked good. Which isn’t surprising. Especially chewy chocolate cookies with cherries? That’s what I thought. Chewy Chocolate Cherry Cookies (Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Paleo) 10 prunes 3 Medjool dates 1 ½ c pumpkin seed flour (grind raw shelled pumpkin seeds in a coffee grinder) 3 T cocoa powder ¼ t baking soda 2 t cinnamon ¼ t sea salt 2 T applesauce 2 T coconut oil, melted ¼ t almond extract
Why did our ancestors prefer white bread to wholegrains? – Rachel Laudan A couple of days ago, a reader contacted me to ask me to clarify my post on why our ancestors preferred white bread. I checked the post. It’s been consistently one of my most popular. Before white bread became ubiquitous Bear with me while I lay out the background. Only in the late nineteenth and twentieth century did large numbers of “our ancestors”–and obviously this depends on which part of the world they lived in–begin eating white bread. For most of history, after the shift to agriculture, a large proportion of the world’s population depended on grains such as wheat, rice, corn (maize), barley, oats, rye, or millet for as much as 70-90% of their calories. Even when the outer protective husks of grains had been removed they were hard to digest without further treatment: pounding, grinding, sprouting, fermenting and so on. If grains are ground into flour, mixed with water to make a paste, and then that paste is cooked usually by dry heat, the result is bread. Wheat bread was for the few.
Le Marché Citoyen - annuaire bio, équitable, solidaire et local M O D E L M A N G E T O U T Curried Sweet Potato Fries I made up a new recipe last night! This is a pretty common occurrence, but it’s always exciting because of the suspense when you take the first bite. I knew I’d hit on a good one when I wanted to go back and make more as soon as we were done eating. Unfortunately neither John nor I was up to cutting up another monster sweet potato, so we had to wait till lunch today to have it again. So what did I make? Sweet Potato Fries! (Yield: 2 side servings) 2 medium sized sweet potatoes 1 tsp. canola oil 1 Tbsp. Preheat the oven to 400. That’s it!
A Brief History of Bread Bread, in all its various forms, is the most widely consumed food in the world. Not only is it an important source of carbohydrates, it’s also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of years. In fact, recent scholarship suggests humans started baking bread at least 30,000 years ago. Prehistoric man had already been making gruel from water and grains, so it was a small jump to starting cooking this mixture into a solid by frying it on stones. But how did humanity get from this prehistoric flatbread to a fluffy, grocery store loaf? 1. The most common leavening for bread is yeast. 2. 3. But in 1917, itinerant jeweler Otto Rohwedder created the first mechanized bread slicer. Progress led us to what was supposed to be the ideal loaf of bread: white, ultra-fluffy and pre-cut into even slices. Then, visit your local home improvement store, and poke around the slate tiling. Now, you need to build a big fire.
Assiette Planète L’équipe Anne Didier-Pétremant Anne Didier-Pétremant a créé De mon assiette à notre planète en 2006, pour prolonger le travail engagé depuis 2000 dans les écoles et les collèges. Après des études à l’ESC Reims (aujourd’hui NEOMA Business school) , Anne a travaillé dans le secteur de la santé (Institut Pasteur et laboratoire CIBA-GEIGY) et dispose d’une large expérience associative (association de parents d’élèves et association de patients), en France et aux États-Unis Son activité comprend l’accompagnement de projets de restauration durable pour de nombreuses collectivités, des projets pilotes de solidarité alimentaire et des interventions en éducation au goût, du bébé à la personne âgée. Elle est passionnée par les sujets des pratiques et des comportements alimentaires des mangeurs et par l’alimentation des publics fragilisés. Chantal Geronimi Chantal Geronimi a rejoint l’association « De mon assiette à notre planète » en 2007. Francine Audema
molly yeh Broiled Grapefruit As a dietitian, you might think my diet gets an A+ all of the time. So not true. Especially when it comes to fruit. I know I’m supposed to love it and eat it all the time, but in all honesty, I don’t. It’s not because I don’t like it. Basically I’m just picky. But one way I always love fruit, even the imperfect pieces, is grilled. It may be an abnormally warm winter, but it’s still not grill season this days. Broiling fruit is great for fruit that doesn’t sit on the grill well, plus it’s super fast- perfect for sneaking in while taking care of a newborn. The perfect candidate: grapefruit! A little cinnamon. A few minutes under the broiler and you have a dessert or snack that tastes like it took a lot of preparation. Tart, tangy grapefruit dressed up with a thin layer of caramelized sugar and spices. by Heather Neal 2 grapefruit1 Tbsp demerara sugar1 tsp cinnamon1 tsp vanilla Preheat broiler. Slice grapefruit in half. Combine sugar, cinnamon, and vanilla. Sprinkle on grapefruit halves. Serve warm.
How the Potato Changed the World When potato plants bloom, they send up five-lobed flowers that spangle fields like fat purple stars. By some accounts, Marie Antoinette liked the blossoms so much that she put them in her hair. Her husband, Louis XVI, put one in his buttonhole, inspiring a brief vogue in which the French aristocracy swanned around with potato plants on their clothes. Today the potato is the fifth most important crop worldwide, after wheat, corn, rice and sugar cane. About 250 million years ago, the world consisted of a single giant landmass now known as Pangaea. Compared with grains, tubers are inherently more productive. Many researchers believe that the potato’s arrival in northern Europe spelled an end to famine there. Equally important, the European and North American adoption of the potato set the template for modern agriculture—the so-called agro-industrial complex. In 1853 an Alsatian sculptor named Andreas Friederich erected a statue of Sir Francis Drake in Offenburg, in southwest Germany.
Etude NutriNet-Santé Il s’agit d’étudier, sur un large groupe de personnes vivant en France : Les comportements alimentaires et leurs déterminants en fonction de l’âge, du sexe, des conditions socio-économiques, du lieu de résidence, etc. Les relations entre les apports alimentaires, l’activité physique, l’état nutritionnel et la santé. Tous les grands problèmes de santé seront étudiés, entre autre l’obésité, l’hypertension artérielle, le diabète, les dyslipidémies, les maladies cardiovasculaires, les cancers, etc. Le but de cette étude est d’identifier des facteurs de risque ou de protection liés à la nutrition pour ces maladies, étape indispensable pour établir des recommandations nutritionnelles permettant de prévenir le risque de maladies et d’améliorer la qualité de la santé de la population actuelle et des générations futures.
The Bojon Gourmet