Font size:

An Hypotoxic Festive Menu

December 14th 2013

Originally published in the Journal de Montréal on December 13, 2013.

In the last few years, the anti-inflammatory diet also known as “hypotoxic” has been gaining increasing popularity. Its success has been fuelled by the many people whose symptoms have been reduced after adopting this new diet.

Indeed it seems to be beneficial against different ailments, in particular several autoimmune diseases. The main principles of this diet are:

1. exclusion of animal milks and derivatives;

2. exclusion of all “modern” grains, such as all those containing gluten (wheat, rye, barley, oats, kamut and spelt), and corn;

3. exclusion of animal protein cooked at a temperature above 110° C. Read the rest of this entry »

A vegetarian festive menu

December 7th 2013

The number of people with dietary restrictions in our circle of family and friends is increasing by the day.

Whether they are allergic or intolerant to a specific food, or they have simply adopted a different eating style, it’s becoming increasingly complicated to plan a festive meal that will please all of our guests.

That’s why for the next three Saturdays before Christmas we are proposing specially designed gourmet menus for all the guests to enjoy at the party… without the hosts having to break into a sweat about how to plan the menu.

Read the rest of this entry »

Peanut, an underground fruit

November 2nd 2013

Originally published in the Journal de Montréal on November 2nd, 2013.

Whether we call it peanut or groundnut, this legume has a unique feature, because it buries its fruits after fertilization.

Read the rest of this entry »

Things to do with your Halloween Pumpkin

October 21st 2013

It’s Halloween time again and zillions of pumpkins are going to be carved, just to end up in the trash few days later. Why not eating your jack-o’-lantern this year?

While some particular meaty varieties of pumpkins are specifically grown to be eaten, any commonly available pumpkin is perfectly edible as well. Best of all, at Halloween (and immediately after) you can easily buy them very cheap. So, why not pick up a couple extra just to eat?

Read the rest of this entry »

A Pseudo-Fruit named Fig

October 19th 2013

Originally published in the Journal de Montréal on October 19, 2013.

Botanically speaking, fig is not a real fruit but rather a fleshy-structured inflorescence containing hundreds of tiny crunchy seeds, which becomes edible when ripe.

Along with dates, olives and grapes, figs were the most important fruits in the diet of ancient Mediterranean civilizations. In fact, 11,400 year-old figs were found in the Jordan Valley in Palestine, making it the earliest domesticated fruit.

Read the rest of this entry »

Gourmet recipes for Thanksgiving

October 12th 2013

Originally published in the Journal de Montréal on October 12, 2013.

The festival of Thanksgiving dates back to ancient times. It was a celebration of Mother Earth: fertile, abundant, generous – the autumn festival, a celebration of agricultural harvests.

Today, the tradition is manly kept alive in the United States (where Thanksgiving day is probably the most important holiday of the year) and in Canada. Apparently in 1621, when Thanksgiving was celebrated for the first time on this continent, 140 people—Europeans who came to settle in America as well as Native Americans—feasted for three consecutive days! Already at that time, the main course was turkey.

Read the rest of this entry »

Real “minestrone” soup

September 14th 2013

Originally published in the Journal de Montréal on September 14, 2013.

The “minestrone” that is served in most restaurants, whether Italian or not, is often not the real deal. Because, although the recipe may vary according to the whim of the cook, the seasons and the availability of ingredients, a real minestrone is always thick and always contains either pasta or rice.

Read the rest of this entry »