Marie-Annick's Blog

President's Ball and Chef of The Year Awards

2012-01-26T16:43:00.000-08:00

You are cordially invited to the

ACF / OECA & ACF/ CCAC
2012 Chef of the Year Awards and Valentine Day Sweet Heart Dinner Dance
Sunday, February 12, 2012 - 6:00pm at Crawne Plaza Hotel,
12021 Harbor Blvd., Garden Grove, CA 92840- (714)867-5555

Reception
Butler Passed Hors D’oeurve & No Host Bar

Appetizer Salad
Gourmet Greens with Pomegranate Dressing and Roasted Quail with Molasses Reduction, Toasted Macadamia Nuts, Tomato and Goat Cheese.
(Served with White Wine)

Intermezzo
Cantaloupe Sorbet with Berries

Entrée
Beef Medallions with Croquette Potatoes,
Petit Vegetables and Cabernet Wine Sauce.
(Served with Red Wine)

Dessert
Sweet Sampling Platter – Coffee & Hot Tea Service

Entertainment and DJ by Robin Grosmark

*-*-*-*

Donation: Junior & Seniors Culinary Students $45.00, others,$50 all inclusive. Please contact me if you would like to attend. Contact me at Chefmarie@chefmarie.com

2012-01-03T12:18:00.001-08:00

Happy New Year and Best Wishes to All! It has been an incredible busy last month and finally a well-deserved break for a few days. Winter is here now and, to me, when the cold settles in, there is nothing better than snacking on some warm roasted chestnuts in the cold windy street of Paris! But here I am now in California and it is not like I will find one of those old fashioned roasters around! So I had to find another way to satisfied my craving. Enjoy!

Roasted Chestnuts with Spices (4 servings)

1 tablespoons grape seed oil
12 ounces cooked peeled chestnuts
1 tablespoon Cognac (optional)
1/4 cup unsalted raw almonds
1 tablespoon pumpkin pie spice
1 tablespoon maple syrup
A small pinch of salt

Heat the oil over medium heat in a large saucepan. Add the chestnuts and quickly sauté. Flambé with the Cognac and then add the remaining ingredients. Continue to cook for 5 minutes, sautéing on occasion. Add salt and serve immediately.

Per Serving: 219 Cal (38% from Fat, 7% from Protein, 55% from Carb); 4 g Protein; 9 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 30 g Carb; 1 g Fiber; 3 g Sugar; 71 mg Calcium; 2 mg Iron; 24 mg Sodium; 0 mg Cholesterol

Pain Au Chocolat

2011-11-10T09:23:00.001-08:00

When I was a child, my father occasionally would get up, early on Sunday morning, to go to our local bakery. He would bring us back some special treats. It was either a warm "croissant, almond croissant, pain au chocolat or brioche". With a warm chocolate milk, this was the start of our day. To me, such memories are particularly strong during winter time. It was so hard for me to get up in the cold morning. I realized, years ago, I was finding a "warm comfort" in the delicious aromas arising from those pastries in the house. They made it a lot easier for me and my brothers to get out of bed! Just baking these "pain au chocolat", on this chilly morning, brought back those memories. Interesting enough, this brought up an interesting conversation with my son.

As the holidays are approaching, my son just reminded me how he loves the holiday season. I asked him why, and as I suspected, it had to do a lot with all the food we prepare during those days. He also brought up the fact that the house smells so good and how he cherishes the memories he has with family and friends, particularly during such time of the year. I guess I passed on to my son the connection between life moments and foods, just like my parents did! Is that a good thing?

I think so, as long as we are aware of such powerful connections. Those connections can be good or bad, by the way. Once we are aware of them, we can then revisit those memories and foods that have a certain influence on our life choices. We can see them in a whole different way and re-frame them in a healthier way, using all of our senses. This will be soon the subject of one of my up-coming seminar in 2012!

For some of those great treats I just talked about, I suggest you check these great recipes Jacques Torres on Food Network

Roasted Turkey Breast

2011-10-14T09:10:00.000-07:00

3 lbs turkey breast
2 teaspoons grapeseed oil
2 teaspoons dry Italian herbs
Salt and pepper to taste

Preheat the oven to 375 degrees F.
Careful lift the turkey breast skin. Rub half of the oil on the turkey flesh and spread 1 teaspoon dry Italian herbs. Push back the skin on the flesh. Brush the remaining oil on the skin, season to taste, and sprinkle the last teaspoon of herbs. Place in a greased pan and bake for an hour or until cooked through.

Option: use different herbs and spices to vary flavors.

Comments: Slice it thin for sandwiches, cube it for salads or soups, and slice it a little bit thicker for a main dish which you would accompanied with vegetables or use this turkey breast for a traditional intimate Thanksgiving meal!

Yield: about 6 servings

Pumpkin Milk Drink

2011-10-14T09:07:00.000-07:00

1 cup low-fat or nonfat milk (or soy milk, rice milk, or almond milk)
1/2 cup canned pumpkin puree
1/4 teaspoon caramel extract
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon mace
1/8 teaspoon nutmeg
2 tablespoons ground golden flaxseeds
A few ice cubes

In a blender, mix all the ingredients. Divide among two glasses and serve immediately.
Comments: The more ice, the more liquid.
Option: For those who like coffee like I do, I add an espresso shot to mine. You can also heat up the drink for those cold mornings!

Option: You may substitute all the spices with 1 tablespoon of pumpkin pie spice.

Yield: 2 servings

Yogurt Apple Delight

2011-10-14T09:06:00.000-07:00

1 cup low-fat plain yogurt
1/4 teaspoon caramel extract
1 apple
2 tablespoon crushed walnuts or pecans
2 tablespoons ground golden flaxseeds
2 tablespoon maple syrup (you may substitute agave nectar)

Mix the caramel extract with the yogurt.
Peel, core, and dice the apple. In 2 narrow glasses, pour 1/4 cup of yogurt in each glass. Top with the apple, nuts, and flaxseeds. Add remaining yogurt and drizzle the maple syrup. Refrigerate and serve cold.

Yield: 4 servings

Agave Roasted Butternut Squash

2011-10-10T09:22:00.000-07:00

1 medium butternut squash
1 tablespoon grapeseed oil
2 tablespoons agave nectar
1/4 teaspoon orange extract
Pumpkin Pie Spice
2 tablespoons chopped toasted hazelnuts
Salt and pepper to taste
Hazelnut oil (option)

Preheat the oven to 375 F. Mix the grapeseed oil, agave nectar, and extract. Cut the butternut in half. Seed it and pat dry the hole. Spread the agave mixture all over the flesh. Sprinkle pinches of pumpkin pie spice. Season to taste and bake for 55 minutes or until easy to insert a knife into the flesh. If the flesh starts to brown too quickly, cover with aluminum foil and continue to cook. Before serving, sprinkle with hazelnuts and, if desired, drizzle a little hazelnut oil.

Option: Substitute agave with honey or maple syrup.

Per Serving: 97 Cal (68% from Fat, 6% from Protein, 26% from Carb); 2 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 30 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol

Yield: 4 servings

The Surfing Goat Dairy, Maui

2011-09-16T08:26:00.000-07:00

Growing up in France and traveling through the world, I had the opportunity to taste a lot of cheeses. I have many favorites; Roquefort, aged Gouda, Brie, and a variety of goat cheeses are among them. Until I came to Maui, I thought I tasted the best goat cheeses. Not so and this little hidden jewel won my heart. I am talking about The "Surfing Goat Dairy" in Maui.

And I have to say, I literally fell in love with the first bite! So much that I even had to convince my husband, who never eats cheese, to try them. One bite was not sufficient to him either and we had to make it a lunch meal with some vegetables. It was heavenly! If you ever go to this beautiful island, visiting their little organic farm is a must. The goats and the staffs are very friendly. Be aware that it is a small organic farm and they mostly supply local restaurants and people. But they do have a website and they do ship. I invite you to check them out!

Maui

2011-09-15T13:40:00.000-07:00

I recently came back from a wonderful vacation in Maui. Returning to nature, doing things you would not normally do (like swimming with turtles), and enjoying simple foods; allowed me to renew my physical and mental states. What a great place! I enjoyed sharing the warm water with zillions of fish and had fun with the waves. The view from the top of Haleakalā volcano was breath taking and our trip to Hana memorable. The beauty of the rain forest, the lava rocks, the best ever goat cheeses, the juicy exotic fruits, the bananas, the fresh coconut water, the pineapple wine, and chocolates from the island left quite an impression on my husband and me. Our paradisiac beach resort was the perfect relaxing place and it gave me an opportunity to relax and spend precious time with my husband. And I had to do it; we talked a “tiny bit” about business, as I have recently been wondering what to do about a specific situation. Overall a great week that went way too fast!

The End Of A Battle

2011-09-02T16:34:00.000-07:00

I don’t know you, but there are times when you feel like giving up. You fight and fight for something you believe in, but nothing budges. People don’t see it your way and nothing is going the way you would like to see things going. Slowly but surely, your passion is sculpted away. You ask your close friends their thoughts, knowing deeply, that ultimately, you are the one who has to make that final decision, to give up or not. You still hope and continue to fight until your last breath, as you feel, deep in your heart, that you must.

Then when you are down to your knees and ready to finally give up, something comes up to give you hope. You wish it will be enough to build on. You still have no control, but thankful for such unique opportunity. You know it needs to be handled promptly, as the opportunity will disappears as quickly as it came. You have to grasp what it has to teach you and offer you, so you can carefully move onto the next step. Oh, you know there is still a long road ahead and that your patience will continue to be challenged. You know that you still need to sleep on your anger, instead of acting on it, in order to continue to bring calm reactions and wise decisions from all parties. And in time, you realize that obstacles can fall with gentle perseverance, understanding, and compassion. Nothing can be rushed; everything has to happen in its right time. Then, it suddenly happens. Though you are exhausted, you can finally sense a moment of relief. The weight you feel over your shoulders or the chest pressures you felt for months, suddenly disappear. At that moment, you know that you did the right thing to fight till the end.

Today is that day for me. Sure it makes me happy to finally see it. But what satisfies me most, is to know that we all came out as winners, as we have come to realize that differences can be overcome with understanding, compassion, and love.

It was not easy and it took a lot out of all of us. We might have lost ourselves a bit in it, but I am ready to bet that what we gain is way more valuable than what we left behind. If I have to do this all over, you bet I would!

I know now that I have to choose my battles very carefully, proceed with gentle perseverance, while keeping an open heart. I know that when my heart is truly in it, it is the right battle for me to fight for.

All this made me realize that a few challenges in my life today, are best left alone, as my heart is truly not in it. It is time to let go and, that in itself, is a relief!

"Sorry"

2011-08-26T10:30:00.000-07:00

I remember the days when saying “I am sorry” had a real heartfelt meaning. But unfortunately today, I now realize that such expression is overused without much sincerity.

I personally don’t think it is ok to push someone, in order to get in the front of a line, and then say a quick “I am sorry”. I don’t think it is ok to almost run over a pedestrian, while simply yelling through the car window, a quick “sorry”. I don’t think it is ok to grab away from my hand, the last toy of a brand, and then say “oh, sorry, did you want that?” and then walk away with it. I don’t think it is ok to smoke in the elevator, with a prohibited sign everyone can see, and just say “sorry” on your way out. I don’t think it is ok to say over and over meaningless “sorry” while continuing to fabricate excuses to justify, at least in your eyes, your misbehaviors. Oh, I could go on and on. I am sure we all have our own experiences with such “sorry” and been guilty of such practices as well. I know I have on occasion and apologize for it now.

Saying these types of “sorry” is meaningless and never good manners. Maybe if we look closer at our “sorry”, we may realize a few things. We may see that our selfish behaviors result in those actions that lead to the endless and meaningless “sorry”. We may realize, then, that when we change our behavior, we no longer need to say “sorry” as often as we used too. The very few occasions we may have to say “sorry” would then be sincere heartfelt apologies for our true mistakes.

Rice Wrap

2011-08-16T09:09:00.001-07:00

For those edicted to wraps (!), check out the calories options out there. Soy, rice, or lettuce wraps have barely any calories compared to the often 100 and up calories in a tortilla! That does not mean you have to eliminate tortilla all together, just embrace a variety of other healthier choices more often!

In this picture, I used rice wrap and filled it with lettuce, avocado, carrot, cucumber, shrimp, and a touch of orange marmelade. I serve it with a seaweed salad for one of my favorite Asian style lunch. Enjoy!

Blueberries and Cottage Cheese Smoothie

2011-07-13T13:15:00.000-07:00

2 cups blueberries
2 mangoes
1/2 cup pomegranate juice
8 ounces low-fat cottage cheese
1 tablespoon maple syrup or honey (optional)
2 tablespoons golden flaxseeds
1/2 cup of ice cubes

In a blender, mix the blueberries, pomegranate juice, mango, cottage cheese, maple syrup, flaxseeds, and ice. Serve immediately.

Comments: I added about 1/4 cup pitted cherries that I had leftover and it turned out fantastic. That is reflected in the picture.

Makes approximately 4 servings.

Blueberries and Flaxseed Oil Vinaigrette

2011-07-07T08:58:00.000-07:00

July is “Blueberries” Month. Here are a few tips and one of my favorite healthy vinaigrette recipe made with them.

Refrigerate freshly picked unwashed blueberries no more than 5 days; for best quality eat or use them close to harvesting. For buying in store, I recommend eating them or using them as soon as possible, as they may have already been sitting on shelves for a few days. If refrigerating for a few days, make sure you remove molded ones, skin damaged ones, or too soft ones. They can spoil the remaining good ones very quickly.

To freeze fresh blueberries: 1. Spread unwashed blueberries on a cookie sheet, cover with plastic wrap, and freeze. Once frozen, you can store them altogether in a freezer bag.

From frozen stage, wash them carefully before use. Do not store in the refrigerator for a long time, as they will become watery. Quickly defrost over the counter, if using shortly. If using for baking, example making muffins, use them in their frozen state. They won't leach color nor becoming watery in your recipe. They are also great frozen for making smoothie. Now to our vinaigrette recipe, enjoy!

¼ cup olive oil
¼ cup flaxseed oil
¼ cup aged balsamic vinegar (the older the better for this)
1/2 cup blueberries
1 teaspoon Dijon mustard
1/2 small shallot, chopped
Pinch of salt
Pinch of pepper

Place all the ingredients in a deep measuring cup. Smooth out with a hand blender. Refrigerate until use.

Salad option: mix with greens and shredded carrots. Top with blueberries, feta cheese, and sliced almonds.

Option: You may substitute flaxseed oil with walnut or almond oil.

Recipe makes 1 cup.
Copyrighted Chef Marie 2011

A Life To Live

2011-06-10T13:49:00.000-07:00

There are times in my life where I realized that the person I was with, the friends I had, or the work I was doing, were no longer in sync with my life purpose. I could feel it and knew I was at a cross-road. Fear of the unknown, fear of judgment, fear of making a mistake, fear of letting go of something that could be, fear of letting down someone or me, not knowing what to do next, and leaving my confortable zone were the thoughts that always invaded me. I fought with them, but never for too long, as I knew I had to overcome them, one way or another, to be able to move on and get where I wanted. Sure I froze for a while, but I was eventually able to let go of all of that weight, as my will to live a full life was stronger. I also viewed the memories as part and my history and push them aside not to interfere with the vision of my new path. All that allowed me to create change. Embracing eventually the facts, without judgments, that life and people change; just like I do, were key to allow myself to accept things as they were and as they came. Courage, faith in me, and faith in the life lessons that kept on coming, are what gave me strength to keep taking the first step I needed to take throughout my life.

Oh, I choose many roads in my life that did not live to my expectations. But did they really? Looking back, they taught me and gave me a lot and I probably would not be where I am today, if it was not for them. There is no wrong road to choose from. There is no good or bad experiences. Yes, they maybe painful at time, but they are there to teach us something about ourselves and life. If you view it that way, they are short lived painful. There is simply a lesson to learn before the next cross-road. One lesson showed me how wrong I was to push away the memories without dealing with the emotions attached to them. Another lesson made me realized that those roads brought amazing people in my life. Some became true friends and some were teachers that still guide me to this day, even if they are no longer part of this world. Every single person I met has taught me something. Thank you to all for sharing and teaching me, even during the very short few minutes we once met. Thank you for teaching me so much about life.

I am reflecting on this today, because I am again at a cross-road. The next chapter of my life, but also a new exciting adventure, is in front of me. I just realized that I no longer view that cross-road the same way I used to. For the first time in my life, my mind is silent. My mind is not going on this wild ride telling me this or that, what if, fear this or that, bringing good or bad memories, and so on. I can’t believe it, it is completely silent. Instead, my heart is speaking to me and I feel a peace like I never felt before. I now understand one of the amazing powers of letting go and I feel free and stronger than ever. I trust this new me and can’t wait for my next life lessons. If they are as exciting as what I, so far, lived; bring them on, please!

I hope my experiences will help you realize you have a life to live....

The New "Plate"

2011-06-07T14:49:00.000-07:00

My comments on the “plate” - the new governmental nutritional guidelines:

If you are paying attention to it, please keep in mind that those guidelines are just guidelines and require more personal attention!

Yes, reducing the amount of food/portion in this country is certainly a good thing. Sure eating more vegetables, fruits, and choosing whole grains are good things. Increasing certain foods and portioning the way they did is however questionable to me. Why, because every person is different with personal health history and individual nutritional needs based on lifestyle. Not to forget that age matters too.

Just for fun, let’s take an example using this “plate”. Joe is diabetic-2 and knows nothing about food or nutrition. I will say that he does not exercise, just to keep things simple. What do you think will happen to him, if he follows this plate? He will have problem stabilizing his blood sugar level. Why, because of the amount of carbohydrates he may eat in one meal, based on this “plate”. Carbohydrates are not equal and found in many different foods from fruits, vegetables, grains/starches, to dairies, and let’s not forget those troubles makers (!) many commercial items (cereals, snacks, crackers, food bars, candies, bakery items/desserts, sauces, to name a few). Sure he may have some fruits, vegetables, yogurt, and grains; but I guarantee you that he will have to balance that all throughout his day and not overload on one meal. There is also no mention of fats, which is important as well. It is not about a quarter of this and a quarter of that; it is about personal nutritional needs based on age, health, and personal lifestyle. And that is also true for those who are trying to lose or control their weight.

AMAZING BREAKING NEWS AND MY ACCEPTANCE SPEECH!

2011-05-17T21:27:00.000-07:00

Date: 05/17/11

Dear EMERITUS Chef Marie,

Congratulations for being selected as the CEO-Personality of the year 2010!

We have designated your name with a bestowal of an honorary title as EMERITUS Chef Marie in all our official correspondence from CEO and iiCHEF in recognition of your contribution to iiCHEF’s founding principles and mission in food choices, good eating habits, and nutrition. You have demonstrated par excellence of the four key attributes desirable of your appointment as CEO-France from 03/24/10 to 03/24/11 as follows:

Strong culinary involvement
Leadership skills
Ethical in style
Philanthropic in society

The appointed CEOs for year 2010 were:
01.)CEO-USA (03/17/10- 03/17/11)--Ann Tuennerman, "Mrs.Cocktail"
02.)CEO-MALAYSIA (03/18/10- 03/18/11)--Dato' Chef Wan, "The Iconic Chef"
03.)CEO-NEW ZEALAND (03/20/10- 03/20/11)--Chef Martin Harrap, "The Global Guru"
04.)CEO-ITALY (03/22/10- 03/22/11)--Wendy Harrap, "Queen of Enogastronomy"
05.)CEO-FRANCE (03/24/10- 03/24/11)--Marie-Annick Courtier, "The Nutritionist Extraordinaire"
06.)CEO-DENMARK (03/26/10- 03/26/11)--Knud-Erik Larsen, "The Bon Vivant Chef"
07.)CEO-INDONESIA (03/28/10- 03/28/11)--Henry Alexie Bloem, "The Influencial Culinary Star"
08.)CEO-NEPAL (03/30/10-03/30/11)--Raj Kumar Adhikari, "The Culinary Genius"
09.)CEO-BRAZIL (04/01/10-04/01/11)--Leticia Moreinos Schwartz, "The Culinary Olympian"
10.)CEO-SRI LANKA (04/03/10-04/03/11)--Ravindra Suriarachchi, "The Cinnamon Hero"
11.)CEO-GREAT BRITAIN (04/05/10-04/05/11)--Cyrus Todiwala, "The Gracious Man"
12.)CEO-CANADA (04/07/10-04/07/11)--Chef Tomislav D, "The Frameworkcooking Guru"
13.)CEO-IRELAND (04/09/10-04/09/11)--Michael Talty, "The iiCHEF's Hero"
14.)CEO-GREECE (04/11/10-04/13/11)--Tzavarakos Christos, "The Perfectionist Chef"
15.)CEO-PORTUGAL (04/15/10-04/15/11)--Luis Alves, "The Avant-Garde Explorer"
16.)CEO-INDIA (04/17/10-04/10-04/17/11)--Satish Pathak,"The Modest Chef"
17.)CEO-PHILIPPINES (04/19/10- 04/19/11)--Louie Ramawag,"The Charismatic Chef"
18.)CEO-EGYPT (04/22/10- 04/22/11)--Mohamed Hamed, "The Nile Hero"
19.)CEO-SINGAPORE (04/24/10- 04/24/11)--Cash Fong Chee Peng, " The Lion Chef"
20.)CEO-SWITZERLAND (04/28/10-04/28/11)--Andre Egger,"The Alpine Chef"
21.)CEO-MEXICO (04/30/10-04/10/11)--Ricardo M.Zurita, "The Great Culinary Preserver"
22.)CEO-CHINA (05/01/10-05/01/11)--Wendy Chan, "The Premier of iiCHEF"
23.)CEO-SWEDEN (05/06/10-05/06/11)--Patrick Zetterstrom, "The iiGREEN Hero"
24.)CEO-VIETNAM (05/09/10-05/09/11)--Corrine Trang, "The Asian Julia Child"
25.)CEO-BANGLADESH (05/12/10-05/12/11)--Ahmad Hossain, "The Royal Guru of Bengal"
26.)CEO-KENYA (05/17/10- 05/17/11)--Allan Wambaa, "The Safari Master"
27.)CEO-GERMANY (05/24/10- 05/24/11)--Hermann Bucher, "The Top-Class Kuchenmeister"

Looking forward to your continual support of CEO and iiCHEF in the coming years.

Wishing you good health, good eating, good life, and most of all good luck to this accolade selection!

Sincerely,
Kum Ng-Founder of CEO
World Mission: "Bringing joy and love to the table in every corner of the world!"

----------------------------------------------------------------------------------

MY ACCEPTANCE SPEECH:

Thank you, Master Chef Kum Ng. I am greatly honored and humbly accept this honorary title.

If it was not for the health issues, suffering, but also the beauty I have seen in this world, I would not be receiving this “honorary title” today. I had many mentors in my life and I am very grateful to all of them. I am also very grateful to my husband, son, and family for their love and unconditional support. But I have to confess that there is one person that has changed me in a more profound way than anyone. It is his Holiness the Dalai Lama. His teachings have made me who I am today and I can never be thankful enough to him to have opened my eyes and heart. This “honorary title” is to me a representation of the solution to the depth of despair people face in every corner of the world. That solution is healthy lifestyle which dictates respect, love, compassion, and laughter. Chef Marie

Baby Greens, Shrimps, and Pickled Butternut Squash

2011-05-17T20:44:00.001-07:00

½ cup apple cider vinegar
½ cup water
4 tablespoons granulated maple sugar or turbinado sugar
1 pod cardamom
½ teaspoon cinnamon
½ cup butternut squash, diced small
2 cups of your favorite baby greens, shredded
1 tablespoon canola oil
8 large cooked shrimps
Salt and pepper to taste

Place vinegar, water, sugar, cardamom, and cinnamon in a pan. Bring to boil over medium heat and reduce slightly. Add the butternut squash and immediately remove from heat. Cool completely and refrigerate covered till use.
Strain the butternut squash, reserving liquid. Mix the greens with the canola oil and 1 tablespoon of the pickled squash liquid. Plate the baby greens and spread over the diced butternut squash. Top with the shrimps and serve immediately.

Comments: The pickled butternut squash are also great accompaniment for white meats or fish.

Per Serving: 280 Cal (23% from Fat, 9% from Protein, 67% from Carb); 7 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 50 g Carb; 7 g Fiber; 26 g Sugar; 109 mg Calcium; 3 mg Iron; 55 mg Sodium; 36 mg Cholesterol

Makes 2 servings

Mango Sorbet with Maple Syrup

2011-05-17T20:42:00.000-07:00

1 ½ cup frozen mango chunks
1/3 cup rice or almond milk
1 tablespoon maple syrup
1 tablespoon flaxseed oil
2 teaspoons sliced almonds

Blend the maple syrup and flaxseed oil together.
Place the mango chunks and milk in a blender. Mix until thick and smooth. Scoop into serving bowl and top with almonds and syrup. Serve immediately.

Comments: The syrup is also great to use over pancakes or crepes.

Per Serving: 207 Cal (39% from Fat, 5% from Protein, 56% from Carb); 3 g Protein; 9 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 31 g Carb; 3 g Fiber; 27 g Sugar; 85 mg Calcium; 0 mg Iron; 28 mg Sodium; 3 mg Cholesterol

Makes 2 servings

What is the source of my healthy culinary passion?

2011-05-17T14:16:00.000-07:00

I have recently been asked this profound question. It is certainly not about one source or one passion to me. It is about the combination of many sources and passions. Such passions were developed and fed through family traditions, culture, memorable moments, people I meet, and the ever changing world we live in. But they were also influenced by the meaningful life I decided to embrace, my spirituality, and much more…

While growing my own life passions, I eventually realized life was not about me, but rather about the happiness of others. I have been very lucky to be able to travel and to meet extraordinary people that have opened my eyes and touched my heart in a way I never suspected. Their trust, in sharing their deepest secrets and passions with me, was the best gift I could ever receive. I am forever thankful to them to have taught me so much. From such precious teachings, I have developed my own principles that may lead you to understand the sources of my passions in life. They are not easy to follow and, trust me; I have to work hard on them every day. But it is all worth it to me, as I can see their amazing powers, day after day. I will share with you some of them.

A. One must respect the world we live in
B. One must take time to enjoy nature’s beauty everyday
C. One must live from the sources of nature
D. One must find out what matters to their heart
E. One must listen to their heart to properly guide their brain
F. One must challenge their senses
G. One must develop passions that will feed the heart
H. One must develop a sense of humor and laugh every day
I. One must acquire knowledge and cherish it
J. One must share their life’s treasures
K. One must be conscious of their thoughts and actions
L. One must not judge nor blame, but rather forgive

Ultimately, one must show respect, compassion, and love to self and others.

“Only Passions, Great Passions,
Can Elevate The Soul To Great Things!” Diderot

Westerly Hospital Newsletter

2011-05-16T11:29:00.000-07:00

An amazingly very pleasant surprise this morning.
I am featured in "The Westerly Hospital" Newsletter. Thank you!

Click the link to see the article.

World Cuisines Innovation Festival

2011-05-16T10:57:00.000-07:00

This week-end, I was in Madison-Wisconsin for a special fundraiser for PBS. I met amazing talented chefs from Europe, Far East, Asia, and South America. We all prepared and shared international dishes during the “World Cuisines Innovation Festival” organized by Master Chef Kum Ng. It was a lot of fun, also thanks to our friendly hosts (5 homes were used to prepare foods), first class helpers, special guests, talented film makers/photographs, and professional PBS crew who all made this experience one of the smoothest I have ever seen. Merci à tous et vive la vie!

For more pictures of this event, check my Facebook link by clicking on the title!

Special comments: This beautiful picture was taken by Frank G. Caruso, a professional talented film maker and photograph. Check his website www.footboardfilms.com

Kale Salad

2011-04-19T10:16:00.000-07:00

Raw kale is starting to make its apparition in restaurant menu. We can’t deny its health properties, but we can’t overlook the fact that most people have a harder time to enjoy raw kale than cooked kale. Why, because some people are more sensitive to bitterness than others. It is my case and in order to off-set such situation, I use sweet ingredients such as dried fruits, a sweeter vinegar with a buttery oil combination (olive oil and walnut oil) or a creamy type of salad dressing, and a sweeter type of cheese.

1 large bunch of kale, shredded as small as possible
1/3 cup of chopped dried fruits (I like a combination of dried pear, mango, peaches, etc)
6 to 8 baby carrots, shredded
1/2 avocado, sliced
1 garlic clove, minced
1 lemon, juiced
1 to 2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon walnut oil
2 tablespoons of shredded cheese (Jarlsberg, Baby Swiss, or a young Fontina)
2 tablespoons pumpkin seeds or walnuts
Salt and pepper to taste

Place the kale in a bowl and add the lemon juice. Mix thoroughly and set aside for an hour.

Remove kale and, by hand, press off extra lemon juice. Transfer the kale to a serving bowl and add the shredded carrots.
In a small bowl, mix the apple cider and oils. Add the garlic and season to taste. Add the dressing to the kale and mix well. Divide among two plates. Top with the dried fruits, cheese, pumpkin seeds and serve immediately.

Makes 2 servings

MY FAVORITE HOMEMADE GRANOLA

2011-04-15T16:04:00.000-07:00

1/4 cup raw honey
1/4 cup vegetable oil
2 teaspoons pumpkin pie spices
1 ½ teaspoon vanilla or almond extract
3 1/2 cups old fashioned oats, uncooked
1/4 cup sliced almonds
1/4 cup chopped walnuts

Preheat the oven to 350ºF.
In a bowl, mix the honey, spices, oil, and extracts. Stir in the oats and nuts.
Mix well and spread over a greased cookie sheet. Bake for 10 minutes.
Stir and continue to bake for another 5 to 7 minutes or until golden brown.
Cool completely in pan and break apart.
Store in a container and seal.

Some serving ideas:
Serve with fresh fruits, low-fat plain yogurt or milk.
Per serving, you can add 1/2 cup of low fat yogurt
mixed with 1 tablespoon organic canned pumpkin puree
or your favorite marmalade/fruit puree, raw honey or maple syrup.
(If honey is too thick, heat up in the microwave for 5 to 8 seconds until liquid.)
If mixture is too thick for your taste, thin out with a little milk.

This recipe can easily be doubled!

(Approximately 10 servings)

Radio Interview

2011-04-14T09:44:00.000-07:00

Check out my latest radio interview on Dr. Stuart Fisher radio show on WOR News Talk Radio 710 New York. He is the author of "The Park Avenue Diet" in which I gladly contributed many healthy recipes. A great book that I hightly suggest you to read.
Click on the title to get to the link. Enjoy!

"Le Petit Four" Restaurant

2011-04-07T21:32:00.000-07:00

As I was getting together with my friend, Jennifer, in Hollywood, she suggested meeting at this little French Café on Sunset Blvd. Just having free parking behind the building was already, to me, a plus for this restaurant.

As I walked up the street, I discover this beautiful café “Le Petit Four” that reminded me of the type of café you would find in Provence. With yellow and light blue colors, the bistro was charming and spacious. White table cloth and simple but attractive setting were eye-catching. Quickly, we were given a table and immediately felt at home. The waitress came and took our drinks order. Water glasses, French bread with flavorful olive oil, and menus was given to us. Then the owner, Alexandre Morgenthaler, came to “saluer” Jennifer, as they have known each other for quite a while now. She introduced me to him and we exchanged a few words.

La carte was broad and certainly could satisfy many different food interests. I would not say that it is representative of a typical French restaurant, but rather more international type menu. I invite you to visit the website menu (see link on the title). La carte and the wine list were reasonably price, considering the location. We both decided to order a salad. As portions were large, we ordered half size which was available, nice touch I thought. Jennifer ordered a Cobb salad and I ordered a Belgium Endive Salad. They both were perfectly prepared and delighted us. The service was fast, friendly, and I can see why this place is quite popular on the boulevard.

I give it a 5 Stars and hightly recommend “Le Petit Four”, if you are in the area.

Bon Appetit!

Cottage Cheese With Pineapple

2011-04-04T10:34:00.000-07:00

As many people have asked me about my favorite brands for cooking or preparing foods, I have decided to give my taste buds some wild adventures. So once in a while, after tasting differents brands of the same item, I will give you a recipe with my personal favorite!

My first exploration was cottage cheese. And the winner is....
NANCY'S ORGANIC LOW-FAT COTTAGE CHEESE
Here is one of my personal favorite recipe:

½ cup Nancy’s organic low-fat cottage cheese
1/4 cup freshly diced pineapple
1/4 cup diced mango
1 tablespoon chopped walnuts
1 tablespoon shredded coconut
1 tablespoon freshly grounded flaxseeds
1 tablespoon unsweetened cocoa powder (optional)

Place the cottage cheese in a serving bowl. Mix in the pineapple, mango, walnuts, and flaxseeds. Top with shredded coconut, sprinkle the cocoa powder, and serve immediately.

Option: Add a third of carrot, shredded.

Makes 1 serving

Vegetarian BLT

2011-03-22T18:17:00.000-07:00

As most of you may have noticed, bacon is the hot item right now. We all love it and know how it contributes to flavor. Recipes are popping up all over the internet and on television shows. From appetizers to even cookies, the use of bacon in recipes is endless. I even saw dark chocolate with bacon, no thank you!

As a healthy chef and wellness coach, I am very concerned about the latest "bacon craze!" I have never encourage people to eliminate food from their diet, but what I certainly like to do it to bring attention to the health danger of over-use of certain food!
So I will remind you that cured bacon is high in salt and saturated fat. Just liked processed meat, bacon is associated with a 42% higher chance of coronary heart disease and 19% greater risk of diabetes, according to Harvard School of Public Health recent study. Having bacon on special occasion is fine, but not on regular basis. You may also consider organic lower fat versions, such as turkey or chicken bacon. Look for sodium nitrite and sodium nitrate free version as well, as both are linked to cancer. Vegetarian mock bacon is the vegetarian diet alternative. Check the label though, as some brands contain eggs, soy, coloring, flavoring, additives, and other ingredients that may cause severe allergies to some people. Just remember, not too often and the least processed possible, the healthier!

2 slices whole wheat bread
1 teaspoon grapeseed oil
4 slices vegetarian mock bacon
4 lettuce leaves
4 slices tomatoes
1 tablespoon mustard
Salt and pepper to taste

Heat the oil in a pan over medium heat. Add the vegetarian mock bacon and cook until barely crisp. Meanwhile toast the bread slices. Spread the mustard over the slices. Top one slice of bread with lettuce leaves, tomato slices, and season to taste. Add the vegetarian mock bacon slices and finish with the second slice of bread. Enjoy! (1 serving)

2011-02-18T13:47:00.000-08:00

“Let’s go to the countryside tomorrow” my dad said. I could feel he needed a change of scenery and, frankly, I did too. But with this cold and gloomy weather, what could we do? We decided to go visit the “Chateau de Compiègne” and I went, online, to search for a special place to have lunch. There were many restaurants to choose from, but one particularly one caught my attention, L’Auberge du Daguet. It was a restaurant in the middle of a small medieval village and just a few kilometers from Compiègne.

After a good night sleep and an errand, we finally left Paris around 10 am. As usual, the traffic was heavy and we quickly ran into fog. It suddenly darned on me that we were going north and, it would have been a much better idea to go south, this time of year. We finally reached the castle at 11:30 am. By the time we parked, it was too late to visit the castle. So we decided to come back after lunch. We drove through downtown and headed towards the restaurant. As we were crossing the forest, we joke about how prettier this place was in the summer time. The traffic was light and we easily reached our restaurant.

As we enter the restaurant, we were charmed by its medieval décor and soothing lighting. The waitress welcomed us with a warm smile and took our coats. She invited us to choose our table, as we were the first one in the restaurant. Three menus were available; 28, 36, or 50 euros. We could also eat “A la Carte”, but we both decided on the menu at 36 euros. We ordered a bottle of Vichy water and two glasses of red wines; a Chateauneuf du Pape for me and a Cote de Bourg for my dad. First, we were delighted with a few cold and hot appetizers. The cold mushroom flan, the warm cheese quiche, and the little bobbling snail’s casserole opened our appetites. Second, came a boar and foie gras terrine served with a few lettuce leaves and a fig quarter. The combination with balsamic vinaigrette was just perfect. Third, a chestnut and Armagnac sorbet were offered to cleanse our palate. It was not too sweet and the hint of Armagnac highlighted the chestnut flavor. Fourth, I was served a doe filet with blueberries sauce accompanied with shredded red cabbage, wild mushrooms, and a baked apple ring holding the sauce. My father feast on a roaster roast stuffed with veal and pork. It was served with potato gratin and oyster mushrooms. We, then, decided to skip the cheese platter. Our waitress attended our table and brushed the bread crumbs with a rolled towel. Fifth, a selection of desserts from “la carte” was offered to us and we settled on a custard apple cake served with French vanilla Szechuan pepper ice cream and a chocolate cake served with mandarin ice cream. Both desserts were artistically presented and were delightfully light, not too sweet, and just the right amount. We finished, this perfect lunch, with a cup of coffee that was supposed to be served with a “tuile” and a truffle, but that we never saw. As we were full, we did not inquire about it and just took care of the check. Our friendly waitress helped us to put our coats on and, while opening the restaurant door, thanked us for coming and wished us a wonderful day. Overhaul, the delicacy of products, the amazing combination of flavors, the beautiful presentations, and the perfect service made this lunch one of the most memorable culinary experience I had in a long time. This place is literally a gem and I have to congratulate the Manager, Madame Coadou, and the Chef, Bruno Bayard, for being the instruments of this well-orchestrated charming auberge.

We, then, went to visit the chateau. Unfortunately, half of it was under renovation and we were able to visit just a few rooms. We noticed that the furnished rooms were fairly dusty and I joked about having the room guards do a little dusting instead of sitting on their chair listening to radio or music. My dad said they did not study history to dust, to which I replied, I don’t think they studied to sit all day long either! We laugh and went into the courtyard. As the weather was cold, we decided to get back to the car instead of walking in the park.

Now that a few hours passed, I have to say that we both had a great time. We also were surprised that our digestion went so smoothly. This tells me much about the quality and lightness of this fairly large meal. If you happened to be in the region, don’t pass out a chance to eat at L’Auberge du Daguet. I will strongly suggest that you make a reservation, as it is not a large place and it fills up very quickly. Check their website, http://auberge.du.daguet.free.fr
For more information and beautiful indoor pictures of the Chateau de Compiègne, go to http://www.musee-chateau-compiegne.fr

2011-02-15T13:39:00.000-08:00

As I was going to visit my aunt and uncle, I went looking for a gift. I knew they love chocolates, so I decided to go to my parents favorite old candy store “A la Mere de Famille”, Rue Clerc - Paris 7. As I was walking through my neighborhood, I suddenly realized that many new chocolate stores appeared. How many of those stores can survived, I thought. Are French people that obsessed with chocolates?

As I enter a few stores to chat with the owners and, ok to satisfy my curiosity, I suddenly realized my decision to buy chocolates was no longer simple. From known Master chocolatier boutiques, chocolate bars, to small warehouse style services; my senses were challenges to a max. Many told me that the Eiffel Tower was no longer the only tourist attraction of my neighborhood, the local stores and cafés have seen a major business increase, since classes and chocolate stores tours became very popular in the area. So it is not just the French, but also foreigners who are craving chocolates. One store manager told me that she thought the increasing demand had to do with the spreading of words that chocolate is healthy for you. It is amazing how people went to believe that all kind of chocolates are healthy, when the reality is that it only concerns the purest cocoa plain dark chocolate, 70% and above. But who cares, business is booming!

After visiting an array of stores Michel Chaudin,,La Maison du Chocolat, Jean-Paul Hevin, Jeff-de-Bruges, Christophe Roussel, A La Mere de Famille, Lenotre, Dalloyau, Rollet-Pradier, Chapon, Laduré, and even a “grossiste” on candies and chocolates; I decided that the new smaller style and exotic chocolates would probably not satisfied my family. Good old traditional chocolates would do. So I decided on a box of chocolates from Weiss, which by the way were fantastic. Somehow, I also ended up trying and bringing home a bunch of other products to taste. Needless to say, it took us a few days and, after a few "grams" gained, had to make them up with extra walking through the streets of Paris!

As far as I am concerned, I loved Michel Chaudin Pavés, but wished they were a little bigger to satisfy my taste buds in one shot. I liked the hot chocolate from Hévin, but not thrilled with his chocolate flavors. The chocolates and burgundy kisses from Roussel were divined. I particularly enjoyed the chocolates, cacao powder, and chocolate tart at La Maison du Chocolat. The chocolate macarons, and other flavors for that matter, were amazing at Laduree. Chapon chocolate mousse was the best I had in a long time. I have to say that I personally did not care for some of those new ganache flavors such as chamomile, rose, or camembert. To my taste, this last one was one of the worst chocolate I ever tasted. Please, let’s keep cheese out of chocolate and not ruin two wonderful products! What can I say; I am a purist and, honestly, my preference goes to the “grand cru” dark chocolate from Cluizel. Add a few almonds or hazelnuts, and it will satisfy my taste buds any day!

A Raclette

2011-02-07T10:00:00.000-08:00

“Raclette” cheese is a soft cheese made from cow milk. Its origin can be traced to Switzerland in the Canton of Valais. Since 2003, AOC Valais Raclette is a protect name as well as its production specification. This wonderful sweet nutty flavored cheese quickly melts under any types of heating source.

A raclette machine is very popular in household, as it promotes conviviality among guests and family members; just like fondue does. Raclette cheese is often accompanied with charcuteries such as very thin slices of saucisson, smoked ham, country ham, small pieces of vegetables, and boiled potatoes.

Raclette is popular not only in Switzerland but also in France, Austria, and Quebec. Such meal is often enjoyed during the winter time with a nice bottle of white wine or light red wine.

From a healthy standpoint, it is one of those high fat meals and, therefore, should be enjoyed on occasion only. Don’t forget to pair this rich meal with a freshly made green salad, as it will help your digestion!

To My Mother

2011-01-27T22:08:00.000-08:00

This is my favorite picture of my mother and brother who both passed away recently. It was taken two years ago!

Mother, you have passed away, and it is a relief to know that you no longer suffer. My heart was bleeding seeing you in so much pain. I have held my tears for so long, but now I no longer can stop them from rolling down my cheeks, as they express my sorrow. The pain I feel is blinding me at this point, but I knew that soon I will be able to see joy in your heavenly presence and spirit. I know your strength is flowing through my veins and I rely on it to get me through this difficult time. Though you are no longer with us physically, I know that your cells are part of me and part of my son, Nick. I can see your beauty and your kindness just by looking at him.

I know we did not see eyes to eyes sometimes, but our mutual respect for each other allowed us to explore and grow from our different views. I will miss those long talks, late in the evening, which we both enjoyed so much. I will particularly cherish your WWII stories and how a young German soldier saved your life. You have taught me much, but that story itself taught me one of the most valuable lessons I ever learned. In life, we have opportunities to make the right or the wrong choice. Doing the wrong thing often has consequences. But doing the right thing can also have serious consequences. What ultimately matters is; can you be at peace with the decision you made?

Mother you gave me life and you will remain my “maman” forever. Our love for each other will never die. I am glad that you got finally your wish granted. You and Olivier are together and finally at peace.

Mother,
I loved you yesterday,
I love you today,
And I will love you for an eternity.

Cypress Senior Center Healthy Cooking Class

2011-01-20T20:36:00.000-08:00

Today, I was invited to make a healthy eating and cooking demonstration at Cypress Senior Center. I had a wonderful time with a lively and happy crowd and with those who helped put together this great event.

Together, we explore cooking without sugar which has a number of health benefits. If you reduce your sugar consumption, you can look forward to some of real healthy improvements such as: stabilization of your blood sugar levels, weight management benefits, nutrition benefits, and even better oral health.

Cooking without sugar is not a big deal and a few tricks will fool your taste buds until you eventually get used to eating without sugar. The problem is with baked products. Without sugar, they are certainly not appealing and they just don't taste good. Instead of fighting with your sugary desserts, just rethink the whole dessert situation. There are desserts which don't have to include sugar or so little that it won't hurt you as much as whole bunch of sugar! Fruit based desserts are certainly one area to look into. At the center, I offer a crepe filled with a few sliced strawberries and a 70% dark chocolate sauce. That was a huge hit considering that each portion ended up with less than a teaspoon of sugar without counting the strawberries!

My sincere appreciation and a big "thank you" to the American Diabetic Association and CareMore Medical Plan for sponsoring this event. Also, thank you to the Center and the City of Cypress staff for a well-organized event.

Kumquat, Beet, and Asian Pear Salad

2011-01-07T13:20:00.001-08:00

2 beets, trimmed
2 Asian pears, trimmed and sliced
1 cup kumquats, halved
1 lime, juiced
1” ginger, minced
1 tablespoon olive oil
1/4 cup crumbled goat cheese

2 tablespoons toasted sliced almonds
2 tablespoons freshly minced sweet Asian basil
1/4 cup pomegranate, seeds
Salt and pepper to taste

Preheat the oven to 400°F
Mix the lime juice, ginger, and olive oil and a bowl. Season to taste and set aside for later use.
Place each beet in a foil sheet, wrap, and transfer to a cookie sheet. Bake for 45 minutes to an hour. The beets are cooked when a knife go through easily. Remove from foil and cool slightly before trimming and slicing. Transfer to a serving bowl. Add the Asian pear slices, kumquats, sweet Asian basil, and mix in the prepared dressing. Top with the cheese, almonds, pomegranate seeds, and serve immediately.

Per Serving: 223 Cal (32% from Fat, 10% from Protein, 58% from Carb); 6 g Protein; 9 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 35 g Carb; 9 g Fiber; 21 g Sugar; 84 mg Calcium; 2 mg Iron; 93 mg Sodium; 7 mg Cholesterol

Makes 4 servings.

A few tips on Kumquats:
Kumquats are a good source of fibers, vitamins A and C, iron, calcium, and potassium.

Kumquats can be eaten raw and with their skin. They are often prepared whole, cut in half, or pureed. They are sometimes cooked in simple syrup or honey flavored heavy syrup. They make excellent flavorful marmalade and chutney. They can also be found pickled, dried, or candied in Asian and Mediterranean markets.

President’s Ball & Chef of the Year 2010 Award Dinner

2011-01-06T22:06:00.001-08:00

As a newly elected board member of the American Culinary Federation/Orange Empire Chefs Association, I would like to personally invite you to our President’s Ball & Chef of the Year 2010 Award Dinner event on Sunday January 16th at 6:30 pm. It is also a major fundraiser for our association and we need your support. Come and join us for an amazing dinner celebration. Reservations need to be made no later than Wednesday January the 12th. Here are some details:

Menu

Hot and Cold Hors D’Oeuvres

Salad Bouquet with Jersey Tomatoes, Dandelion-Honey Vinaigrette, Chilled-Roasted Duck, Pistachios and Asiago Crisp.

Bread Basket and Butter

Sorbet Trio

Pan seared Veal Medallions with Perigourdine Sauce, Roasted Fingerling Potatoes, Braised Endives, Ginger Carrots and Haricots Verts.

Mango Mousse with Raspberries

Bon Appétit.

Sunday, January 16th, 2011 Cocktails 6:30pm – Dinner 7:30pm
Silent Auction and Raffles Tickets will be available to win prizes.

Donation: ACF Members & Guests $ 40.00 – Junior Member & Students $ 35.00 all inclusive.

Please make your reservation & your check to OECA & Mail it to
Vince Paris, 2868 Drake Avenue - Costa Mesa, CA 92626 Phone: (714) 979-9954

DOUBLETREE HOTEL, 201 E. MacArthur Blvd., Santa Ana, CA 92707
Our Host Executive Chef Jose Reynaldo - (714) 442-1936

Let them know Chef Marie sent you!

I hope to see you there and thank you in advance!
Chef Marie

Gift Giving

2010-12-27T09:42:00.000-08:00

I have a real problem with a person who tells you that you can receive their gift under certain conditions. Sadly enough, it also tells me a lot about a person who accept such gift.

To me, a gift is an action, a gesture, or an object that you give without conditions attached. Giving a gift, is one of the ways to show unconditional love.

A gift can be something useful to the receiver, but certainly not something from which the giver shall try to gain power or control over the receiver. It is not something based on the giver needs either. And you certainly cannot buy “pure” love with a gift.

A gift is, before anything, showing to someone that you care in a pure loving way. Its monetary value has no significance. The love its represents and the good it may do are what have un-measurable values.

I am glad to see that my son understands this. We have never been more proud of you, son!

My personal tips to stay healthy over the holidays

2010-11-29T10:14:00.000-08:00

Now that Thanksgiving is over, it is time to consider losing those extra pounds you may have gained. Don’t postpone it, as other holidays and parties are approaching. It is a lot easier to lose 1 or 2 pounds, then having to lose many pounds accumulated over the holiday season. 2 pounds will be easily lost if you look after what you eat and make a point to resume your exercise routine, possibly even do a little more than usual, during the holiday season. And if you don’t go to the gym, two walks of ½ hour to 45 minutes a day will make a huge difference. Now here are a few other suggestions to help you get you back on the healthy trail!

1. Donate, invite friends over, or freeze leftovers. If freezing, do so in small meal portions. You can get cheap freezing/microwave containers at your local stores. Now that your refrigerator is cleared, you can restock it with healthy foods.

2. Be smart about your eating habits. Eat smaller portion for a few days. Do not skip meal, as it is not good for your body and will slow down your metabolism. Cut off the sweets and limit your carbohydrates. Avoid drinking alcohol as much as possible. Drink plenty of water and tea (no sugar added). Eat smaller portions of lean proteins and increase your intake of vegetables and greens to fill you up. Don’t forget your two fruits a day, preferably eaten at breakfast and lunch. Eat a low fat plain yogurt and/or a glass of low fat milk (or soy, rice, almond) instead of cheese.

3. If you crave something sweet; have small portions ready, so you don’t go for the wrong food. Reach for a fruit, a tablespoon of nuts (walnuts, almonds, pistachios, or cashews) or a small square of dark chocolate. Even that yogurt I talked about earlier with some freshly cut pieces of fruits will do some good. Remember to take tiny bites to make it last, as it is key for the body to get the time it needs to make you feel satisfied.

4. Park your car far away from the shopping center entrance. That extra distance will help you exercise more while also lifting extra weight from all the presents you bought. Now if you have a bad back, that is not a good idea to carry all those goodies. Get a shopping cart and still do the walk!

5. Find time to relax through a quiet walk. Give your brain a time out! Empty your mind and listen to nature’s music. Doing so, even for 10 minutes a day, will relieve lots of stress from your body. Meditate a few minutes before you get up and go to sleep. As most of you know, there is a connection between health, weight problem, and stress.

6. For more healthy suggestions, I invite you to read some of my previous articles on Chef Marie Website.
Also check my articles: My 6 Secrets to Better Nutrition and Health and Staying Healthy Over The Holiday Season

HAPPY HOLIDAYS TO ALL!

HAPPY THANKSGIVING!

2010-11-23T16:29:00.000-08:00

As I am about to have many people at my house for Thanksgiving, I had to go back to my good old notes to remember how to make this traditional feast a little healthier (go to Chef Marie Website) Oh, there will be plenty to eat and everything will be homemade from small hors-d’oeuvres, stuffing for a 25 lbs. turkey, green beans with almonds, sweet potatoes with orange glaze, garlic mashed potatoes, mixed greens salad, and pies. Wines, Champagne, sparkling cider, and plenty of water will be part of the celebration, just like the inevitable football games and parade. Kids will be playing around, and parents and friends enjoy time together. This is basically what we do on one of our favorite holiday and we look forward to it every year.

I know the holiday season is a busy time for all, so I wish to take this first seasonal opportunity to thank everyone who has worked with me. I also would like to thank those who have been there for us during one of the most difficult year we ever had. Without all of you, we would have not come out smiling and happy to be living such wonderful life. We are very blessed to have such caring and loving people in our life and would like to wish you all a very

HAPPY THANKSGIVING AND HAPPY HOLIDAY SEASON!

Chocolate Pecan Pie
This is, by far, my favorite pie for Thanksgiving!

2 tablespoons unsalted butter
1/3 cup brown sugar
2 extra-large eggs
1/4 teaspoon salt
1 cup dark corn syrup
1/4 cup bourbon or rum
1 cup pecans
1 cup semi-sweet chocolate chips
1 - 9” pie crust

Preheat the oven to 350°F.
Cream the butter and sugar until smooth. Mix in one egg at a time. Add salt, corn syrup, bourbon or rum, and mix well. Place the chocolate chips and pecans on the bottom of the pie shell. Pour the prepared mixture and bake for 55 to 60 minutes. Let cool before serving.

You may accompany it with either whipped cream or your favorite ice cream.

BEING THANKFUL!

2010-11-22T23:20:00.000-08:00

Thanksgiving is a traditional American holiday, during which, most people like to give thanks and acknowledge their relatives, friends, clients, and/or co-workers. I am certainly very thankful for a few things this year, but I am particularly thankful for knowing one very special person. Why, because she is the major reason behind my latest spiritual growth. I have coached many people over the years; rare are the opportunities when I see my student exceed all my expectations. Rare, is when I can say, my student has made me become a better person, because of it. This person has given me those amazing gifts and something even more precious. Thank you, Rhina, for showing me the true power of love and compassion. Nothing can top that this year!

So who inspired you to become a better person? Who is your heroe? Who made a real difference in your life and the life of others this year?

HAPPY THANKSGIVING TO ALL!

2010-11-18T11:51:00.000-08:00

As my brother, Olivier, passed away six months ago
I wish to remember him with something I know he would have loved.

A picture of a train and a few words.

It is not easy to accept you have left the physical world.
It is easy to see what existed between us will remain forever.

It is not easy to accept I no longer can embrace you.
It is easy to feel that you are never far away from me.

It is not easy to listen to the songs you loved.
It is easy to find comfort in the memories they bring.

It is not easy to look at the last cake you made.
It is easy to see how talented baker you were.

It is not easy to talk to your friends.
It is easy to see how much you are missed.

It is not easy to look at the trains you loved so much
It is easy to understand why you are buried next to a train station.

It is not easy to let go of you.
It is easy to realize you went on your last train ride.

Bon voyage, my dear brother, you will always be close to my heart.

Getting Kids to Eat Vegetables and Fruits!

2010-11-08T12:40:00.000-08:00

How to get kids to eat vegetables and fruits!

There are many points that can be made on the subject. Below I like to point out some of the most important ones that I have seen getting amazing results over the years.

Please feel free to send me your important points or successful stories. I will add them to my blog with your name and company on it, if you like!

1. When teaching young kids about cooking and healthy eating, make it is fun, attractive, and emphasize the pleasant time you have together. Make a memorable memory through family traditions. If none available, start one and create a story around it. This is what they will remember when they get older and will associate certain foods with fun times.

2. Remember to teach control through such fun times, as it can quickly turn into an overeater of those ingredients when personal problems arise in later years. It is from a young age that we need to learn control! Remember that repetitiveness, good or bad, is what ultimately can create a behavior.

3. Do not make eating vegetables or fruits an obligation or a reward game.
Why, because you associate eating them with punishment or price and that is not a good thing! You want kids to view them as a way to nourish and pleasure their body. Keep introducing them over and over through a variety of creative presentation and recipes. The more exposure to them, the more chances they will get to be comfortable and develop a sense for them. It takes at least 15 times for them to just get used to them, develop their senses which eventually can lead to liking them.

4. Avoid introducing a new vegetable or fruit during a confrontational situation.
Why, because it will be associated with pain. So needless to say, eventually that food will be rejected. Remember, eating time should also be a fun time not a time to argue!

5. Kids learn by example, so please mom and dad, eat your vegetables and even ask for seconds on that!

6. Create your own little garden (outside or inside your home). Check your local gardening stores, as many kits are available these days. Planting, growing, tasting, understanding their nutritive values, and cooking with them are what will give a sense of good healthy food and responsibility of the food chain to children.

Please see below for some fun recipes ideas to make with kids.

Some Fun Recipes To Make With Kids

2010-11-08T12:38:00.000-08:00

Spinach Soup with Vache Qui Rit (4 servings)

1 teaspoon olive oil
1/4 small onion, minced
1 garlic clove, minced
1 tablespoon flour
2 cups vegetables stock
1 pinch of Italian herbs
2 cups spinach, chopped
2 wedges reduced-fat Vache Qui Rit
Salt and pepper to taste

Heat the oil in a large pan over medium heat. Add the onions, garlic, and sauté quickly. Sprinkle the flour and mix with the vegetables. Add the spinach and cover with stock. Add the herbs and bring to a boil over medium heat. Reduce heat and simmer uncovered for 10 minutes. Puree with a hand blender. Add the Vache Qui Rit wedges and mix until melted. Season to taste and serve immediately.

Option: You may substitute reduced-fat Vache Qui Rit with goat cheese, Boursin, or low-fat Neuchatel - sour cream.

Per Serving: 187 Cal (55% from Fat, 14% from Protein, 32% from Carb); 7 g Protein; 12 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 16 g Carb; 3 g Fiber; 2 g Sugar; 216 mg Calcium; 10 mg Iron; 252 mg Sodium; 32 mg Cholesterol

Vegetable Chips (4 servings)
Frying is definitively not the healthiest, but it has its place on very special occasion. Fried foods can also be used as decorative items, therefore limiting the amount of calories in a dish. It is important to teach kids such notions, the danger of hot oil, the health aspect of cooking in oil, and the texture you can obtain from cooking in such way. I choose a variety of vegetables and fruits for a more colorful presentation. Make the experience interactive, asking the kids how they could use these colorful chips. You may be surprise by their answers!
And don’t forget to mention the loss of nutrients during the frying process and how you can protect an ingredient from such loss with a coating. But it has also its negative side, it adds even more calories!

For the purpose of this recipe, I use:

1 carrot, 1 zucchini, 1 red beet, 1 peeled apple, and 1 peeled banana
Salt

Thinly slice the vegetables and fruits. Preheat a fryer and then fry vegetables until slightly browned. Transfer to a platter covered with paper towel. Pat dry with paper towel to absorb more grease before sprinkling with a little salt (not too much please - it is a good opportunity to talk about sodium and health here with them).

Vegetables Gratin (4 to 6 servings)
The “Ratatouille Movie” is a great inspiration for the art of cooking with children. Use this gratin dish to show the importance of presentation, the eye appeal with the combination of colors, how to develop flavors through layers, how our sense of smell is affected with aromas, and so on...

2 tablespoons olive oil
1/2 cup your favorite tomato sauce
1 small onion, peeled and thinly sliced
3 plum tomatoes, thinly sliced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 long red bell pepper, thinly sliced
1 long orange bell pepper, thinly sliced
2 garlic cloves, minced
1 garlic clove, cut in half
2 tablespoons freshly minced Italian herbs
1/4 cup shredded regular or low-fat Swiss cheese (optional)
Salt and pepper to taste

Preheat the oven to 375°F.
Rub the garlic halves all over the dish. Drizzle 1 tablespoon of olive oil on the bottom of the pan. Top with the tomato sauce and sprinkle the minced garlic cloves. Layer lengthwise all the vegetables on it, starting from one edge of the pan and interposing the colors. Drizzle the remaining olive oil, spread the herbs, and season lightly. Bake for 40 to 45 minutes. Sprinkle the cheese over and continue to cook until golden brown. Serve immediately.

Comment: Cooking time may vary, based on the vegetables thickness. If not overcooked, the vegetables should maintain their form.

Option: You may substitute other cheese. You can serve this delicious vegetable gratin over pasta, rice, couscous, your favorite grain, or as an accompaniment to meat/poultry/fish/eggs.

Per Serving: 174 Cal (47% from Fat, 12% from Protein, 41% from Carb); 6 g Protein; 10 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 19 g Carb; 4 g Fiber; 6 g Sugar; 145 mg Calcium; 3 mg Iron; 189 mg Sodium; 8 mg Cholesterol (based on 4 servings)

A Fruit Rainbow (1 serving)
This is just one example of playing with food while teaching appropriate quantity and balance. Making food fun and appealing to kids is what ultimately opens them to try different foods.
You can also have different shapes of fruits and let them create an image, object, or their favorite character on a plate. Plating food is an art form and freedom of expression is key to creativity exploration!

Create a small rainbow on a small plate with:

Blue Purple ring: grapes, black currants, blackberries, blueberries, prunes, plums, or figs
Orange ring: oranges, apricots, cantaloupes, mangos, or honeydews
Green ring: kiwis, grapes, or apples
White ring: pears or white peaches
Red ring: strawberries, raspberries, blood oranges, cherries, papayas, or pomegranates seeds
Yellow ring: bananas, apples, prunes, plums lemons, or pineapples

Le Salon du Chocolat

2010-10-31T09:53:00.001-07:00

It has been a couple of years since I went to the Salon du Chocolat in Paris. It has increased in size and many talented artisans such as Jean-Paul Hevin or Pascal Pochon are promoting their beautiful flavorful creations. Larger companies such as Lindt or Leonidas were also there. Interesting enough, a few cookies companies are now present at the Salon, Kambly definitively caught my eyes and taste buds. Many new organic products were the highlight of the Salon.

Amazing sculptures and a fashion show attracted many visitors. Some people wondered how chocolate dresses could hold on under the heat of spot lights! Prizes were awarded to the most talented students and chefs showing off their work of art, all under the scrutiny of world known chefs. As it is more a Salon for the promotion of merchandises to the public, many people were shopping for themselves and for the approching holidays. Few samples were available, so no chance to overload and get a "crise de foie!"

For those interested, I have published many pictures on my facebook.

Siamin Restaurant – Paris 8 ème

2010-10-24T13:26:00.001-07:00

I have recently discovered an amazing little restaurant in Paris. It was right in the middle of the most prestigious area of Paris, the 8th arrondissement and near the Champs Elysees. I was afraid of what possibly it could cost, considering the area; but to my surprise, it was quite reasonable. This little Thai gem is a place I gladly recommend and will visit again with great pleasure. The décor is exotic and the service excellent. The menu is quite intriguing, as Chef Sornarin Ruengrattana offers dishes based on typical old Siam Empire Cuisine. His plates are not only elegant, but will excite your senses through well balanced colors, aromas and flavors. Mild and spicy dishes from soups, nems, salads, brochettes, fish, poultry, curries, and even a few vegetarian dishes will delight any pallets. I, personally, decided to choose a menu at 28 Euros (drink not included) that included three plates: one entrée, one main course, and a dessert. Among each category, you have the choice of four to five different dishes. I enjoyed a well-seasoned green papaya salad, a broiled salmon with red curry sauce, and ravioli filled with chocolate and topped with vanilla bean ice cream. All accompanied with a light Thai beer. I highly recommend Siamin, if you happen to be in Paris.

Figs Jam

2010-09-13T17:16:00.000-07:00

2 pounds fresh figs
1 pound sugar
4 medium sized orange peel, minced
1 cup freshly squizzed orange juice
1 box of Sure-Jell Fruit pectin

Place orange juice in a saucepan and reduce by half. Remove from heat and set aside for later use.
Mix half of the sugar with the pectin in a bowl and set aside.
Washed and pat dry the figs. Quarter and place the figs in a large saucepan. Mix in the sugar pectin mixture, orange peel, reduced orange juice, and bring to a rolling boil over medium heat. Remove any foam forming to the top. Add remaining sugar and bring to a rolling boil again. Allow to boil for a couple of minutes before tranferring to sterilized jars. Finish according to your preferred method of makig homemade jam.

Option: You can add a rosemary branch for flavor during the cooking process. Remove it before tranferring to jars.
For a variation, add sliced almonds at the end of the cooking.

Makes 4 medium sized mason jars.

Did you know September is Mushrooms Month?

2010-09-09T13:32:00.001-07:00

Enjoy the two following recipes in which I use mushrooms.

London Broil with Fresh Mushrooms and Tomatoes

2010-09-09T13:30:00.000-07:00

1 pound flank, round or shoulder steak
1 tablespoon olive oil
1 medium onion, sliced
8 ounces white button mushrooms, sliced
1 cup cherry tomatoes
2 tablespoons freshly minced Italian herbs
Salt and pepper to taste

Preheat the broiler.
Lightly season flank with salt and pepper. Broil about 3-1/2 inches from heat until desired doneness or about 4 minutes on each side for medium rare. Time may vary based on thickness.

Meanwhile, in a nonstick skillet heat the oil over high heat. Add the onion and sauté until translucent. Add the mushrooms and sauté until browned. Reduce heat to medium, add the cherry tomatoes, herbs, season to taste, and cook until the tomatoes skin barely starts to break. Serve immediately with the flank.

Makes 4 servings

Per Serving: 259 Cal (41% from Fat, 46% from Protein, 13% from Carb); 29 g Protein; 12 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 9 g Carb; 2 g Fiber; 3 g Sugar; 56 mg Calcium; 4 mg Iron; 59 mg Sodium; 53 mg Cholesterol

Barley and Mushroom Salad

2010-09-09T13:29:00.000-07:00

1 cup cooked barley
1 red bell pepper, sliced
3 green onions, sliced
1 carrot, sliced
4 ounces shiitake mushroom, sliced

Dressing:
1 garlic clove, minced
1 teaspoon minced ginger
2 tablespoon canola oil
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1 tablespoon water or vegetable stock
1 ½ tablespoon soy sauce
1 teaspoon honey (optional)
¼ teaspoon Chinese Five Spice
2 tablespoons freshly minced cilantro
Pepper to taste

To make the dressing: Place water and honey in a glass container. Microwave until the honey is melted. Mix well the garlic, ginger, oils, vinegar, water mixture, soy sauce, honey (optional) and cilantro in bowl. Season with pepper and set aside.

Heat a pan with water over high heat and bring to a boil. Quickly par-boil the carrot slices and drain. Immediately transfer the carrot slices to ice-cold water to stop the cooking process.
Place the cooked barley, red bell pepper, green onions, carrot slices, and shiitake mushrooms in a large serving bowl. Mix in the prepared dressing and serve immediately.

Makes 4 servings
Per Serving: 276 Cal (27% from Fat, 10% from Protein, 63% from Carb); 7 g Protein; 9 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 45 g Carb; 10 g Fiber; 4 g Sugar; 39 mg Calcium; 2 mg Iron; 291 mg Sodium; 0 mg Cholesterol

Tuna Melt

2010-09-09T10:34:00.001-07:00

Instead of a sandwich, I thought I made this American favorite into a large bruschetta. A few berries with it, et voila a quick lunch!

4 slices of whole wheat country bread
8 ounces canned tuna in water, drained
1/4 cup sweet onion, small dice
1/4 cup carrot, shredded
2 tablespoons canola mayonnaise
1 tablespoon lemon juice
1 tablespoon freshly minced basil
Salt and pepper to taste
4 Boston lettuce leaves
12 tomato slices
4 slices of provolone or Swiss

Preheat the broiler. Toast each bread slices in a toaster.
Mix tuna, onion, carrot, mayonnaise, lemon juice, and basil in a bowl. Season to taste and mix well. Equally divide among the 4 toasted bread slices, spreading evenly. Top with a lettuce leave, tomato slices, and provolone. Transfer to a baking sheet and broil until the cheese is golden brown. Serve immediately.

Comment: Based on the bread slice, you may have to cut the cheese slice in half to spread it better over the bread. You can also use shredded cheese.

Makes 4 servings
Per Serving: 283 Cal (38% from Fat, 34% from Protein, 28% from Carb); 25 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 20 g Carb; 3 g Fiber; 9 g Sugar; 262 mg Calcium; 2 mg Iron; 443 mg Sodium; 45 mg Cholesterol

Eric Paredes Save A Life Foundation

2010-09-01T16:55:00.000-07:00

There are experiences in life that stop you in your track and make you think about your real purpose in life. There are experiences in life that make you realize that your problems are insignificant compared the ones others have. There are experiences in life that give you the opportunity to change your life direction. There are experiences in life that give you the opportunity to make a difference in someone’s life. Whether we choose to pay attention to the true messages of those experiences is up to us.

Years ago, I personally decided to pay attention to them. Looking back, if I didn’t, I would have not moved to the United States, I would have not met my wonderful husband, I would have not had my beautiful son, and I certainly would have not met amazing people who made me realize the beauty of life.

Not long ago, one particular experience open my eye to deep pain I have never seen before. You see, a year ago, my husband’s cousin, Rhina Paredes, lost her beautiful son Eric, who suddenly passed away from Sudden Cardiac Arrest, at age 15. I am not going to talk about what this family went through, in respect to them and their privacy, but rather tell you about the most inspirational experience I have ever lived with them. I will share with you a very special day which was dedicated to Eric’s memory and, that was originally envisioned by his mother, Rhina.

That day was August 28, 2010; were Eric Paredes Save A Life Foundation did their first ever heart screening. It took place at Steele Canyon High School in Spring Valley, California where Eric went to school. It was a day that over hundred volunteers, medical staffs, policemen, nurses, health educators, and Eric’s family and friends worked altogether under one unique cause. It was the culmination of true spirits; one of them was Eric, which made that special day possible. The organization of this event and the community support went beyond what anyone could have imagined. Everything went so smoothly that it was hard to believe many students went through the screening. Tee-shirts, bracelets, and over 600 cookies were, for the first time ever, sold to help raise money for future screenings. The final count confirmed that 461 kids were screened and that 5 were found to be at risk for Sudden Cardiac Arrest. Those kids are now under the care of cardiologists.

Need I say more about this special day? I don’t think so, as the event and results speak for themselves!

I will finish with this. As some of you already know, I, Chef Marie, have decided to support this foundation by creating a cookie line to help them raise money. After this Saturday, I am more than ever driven to do so and help them in any way I can. I am now actively working on this project. I know many of you have enjoyed my cookies in the past and I hope for your support in the mission I have fully embraced. For now, I am asking everyone to tell me which cookies they would like to be able to purchase in the near future. Chocolate chips cookies, oatmeal raisins, and sugar cookies were the most requested cookies in the past and it is where I may start. Please feel free to let me know, here, if you have some other favorites. The most popular ones will win!

Meanwhile I invite you to visit

ERIC PAREDES SAVE A LIFE FOUNDATION

Do feel free to make a donation

And remember,

Your generosity will save lives and there is no better gift than that.

Thank you!

One Fish, Two Fish...

2010-08-17T20:05:00.000-07:00

Earth food sustainability is important, but we must not forget about our oceans and rivers. They are food and recreational sources that need to be thought of and respected. Some fish and seafood may disappear forever, if we continue to over-fish the way we have been doing for years and disrespect such environment. Modern technologies and a lack of respect for fishing laws have brought fishing at an unprecedented level. We are now starting to see the serious consequences of such irresponsibility. Some fishing techniques have even destroyed, in some areas, ocean animal habitats. You may think, what can I do to help? Or you may be thinking, what does it matter, I am only a little fish in a big ocean!

Well, if you are one of the few fish left in the ocean, it matters! What I am saying is this. Start by educating yourself and learn what is going on. Learn which fish are endangered. Buy your fish from the non-endangered list. Don’t buy just a few types of fish every week. Rotate and make an effort to try different species, as it helps preserving species. Just think a minute, if everyone suddenly decides to eat only salmon. Well, the only way to support such demand would be to create special farming. This is exactly what is happening and this is not a natural solution. Not to forget that farming like we have been doing has also serious consequences on the health of fish, their environment, and our health eventually. Let’s be responsible and reverse a trend that will destroy our oceans and rivers.

I am sharing this with you, as I recently went to a presentation that opened my eyes. I will not talk about all the things I have learned, as it would take too long, but I rather invite you to check their amazing website (see below). Sure there maybe some stuffs in the site we might not agree on, but I am sure you will find matters that will open your eyes and hopefully touch you as it touched me. Being aware is the first step to become a concerned and responsible citizen of the world!
Now from an eating standpoint. Many fish recipes can be easily interchanged. Think of it this way. If there is a particular fish you like and often order, but is now on the endangered list, ask your fish market person these questions. Could you recommend a fish on the non-endangered list (that you would carry with you, if necessary) that would have a similar flavor and texture to XX (your) fish? You see, most fish can be easily categorized as: 1. mild flavor, 2. Medium flavor, 3. strong flavor. Then each fish can be seen with a certain type of texture. It will be either soft or firm. I personally like mild to medium flavor and prefer firm texture. Once you understand that, you can easily interchange the type of endangered fish you like with others that are not endangered. It is also about “varier les plaisirs - vary the pleasures” which is very important to avoid boredom with food. When you get to the site, you will see a list of fish endangered. Spread the word through your stores, as it will also affect the ordering that ultimately goes to the fishing industry. It is altogether that we can make a difference. It may start with a few fish, but eventually we will end up with a huge healthy school!

Share this amazing site and information "Monterey Bay Aquarium" with your friends and local stores!

My Vegetables and Fruits Pyramid

2010-08-09T17:15:00.000-07:00

While recently in Paris, I had the privilege to witness an amazing change of the Champs Elysees. From the Arc de Triomphe to the Rond-Point des Champs Elysees, the entire grounds were covered with beautiful grass, corn fields, garden, trees, flowers, fruit trees, and growing vegetables patches. Over 2000 young people were involved in putting together this amazing event organized by farmers. The goals, behind this event, were to promote local farming and sensitize people about their difficulties in making a living in our modern society. Needless to say, as the crowd was huge, the event was a great success.

After an hour of fighting to move within the crowd, I decided to go to the food section that was located passed the Rond-Point all the way to La Concorde. The area was a lot less crowded, as it was too early for dinner. Small wooden shops offered an array of products from various regions of France. I was welcomed with many free tasting and noticed a few reasonable prices on certain items. So I decided to purchase some and surprise my parents with their favorites: A few samples of liquid honey from Corsica, fig jam from Provence, crepes bretonnes, cassoulet and a couple of duck breasts from Gascogne. As I was living, suddenly one of the local farmers, I have been talking too earlier, came to me and said “you can’t leave without some produces Chef!” He loaded my bags with a couple of onions, a bouquet of carrots, a huge Boston lettuce, a bunch of fresh herbs, and few tomatoes and apples. My arms started to feel the load and had to stop him from giving me more stuff! On my way home, I discovered the “pyramid” my newfound friend farmer told me not to miss before going home. No need to describe it, the picture speaks for itself. Needless to say, it is a pyramid I am glad to support without hesitation!

Looking at the picture right now, an idea came to me. Parents, teachers, chefs, and whoever wants to promote eating vegetables and fruits to children should consider this fun activity, building a small scale pyramid, like this one. The person in charge of the activity will build a pyramid with vegetables and fruits. The amount should represent the healthy amount children should eat for a couple of days. You could use small transparent container to put them in. Do not show the pyramid to the students yet. Give them their homework first. They have to build a small pyramid that represents a few days worth of the vegetables and fruits they are eating. Then show them your pyramid and compare. This might really open their eyes on what they should be doing and what they are doing well!

Fun Summer Presentation

2010-07-04T14:55:00.000-07:00

As summer is here, I thought I give you a few ideas to present some fun light meals during your barbecue parties. Here are also some great way and activities to teach kids about foods. One hint for your shopping list, don’t forget the little forks and spoons…

Eggplant and Scrambled Eggs Verrine
Fill 3 inches tall glasses with
1/3 part filled with skinless grilled eggplant mashed and cold
1/3 part filled with cold scrambled eggs
1/3 part with diced tomatoes mixed with vinaigrette
Decorate with fresh basil leaves

Melon and Prosciutto Verrine
Fill 3 inches tall glasses with
1/3 melon balls
1/3 small balls of fresh mozzarella
1 roll of Prosciutto ham
Decorate with fresh basil leaves

Grilled Shrimps Verrine
Fill 3 inches tall glasses with
1/3 part with chopped lettuce
1/3 part with cocktail sauce
1/3 part with yogurt mixed with diced cucumber
Sprinkle Tabasco
Arrange nicely three grilled shrimps
Decorate with fresh chives

Bell Peppers and Grilled Fish Verrine
Fill 3 inches tall glasses with
1/3 part filled with diced cold cooked red bell pepper
1/3 part filled with diced cold dice white fish (best is to use a thick cut to obtain nice cubes)
1/3 part filled with diced cold cooked green bell pepper
Decorate with a dash of sour cream flavored with a little tomato paste
Sprinkle lemon zest

ChickenVerrine
Fill 3 inches tall glasses with
1/3 dice cold barbecued chicken
1/3 cup diced tomato salsa
1/3 cup guacamole
Dash of sour cream
Decorate with minced lime zest

Salmon Verrine
Fill 3 inches tall glasses with
1/3 cup shredded baby spinach
1/3 diced cold grilled salmon
1/3 cup guacamole
Decorate with a half a slice of lime

Fruit Salad Verrine
Fill 3 inches tall glasses with
Fresh fruit salad and decorate with a dash of whipped cream and fresh mint leaves

Ice Cream and Raspberry Verrine
Fill 3 inches tall glasses with
1/3 fruit such as raspberries
Top with a nice round vanilla ice cream scoop
Drizzle melted dark chocolate
Sprinkle chopped nuts

Apple Verrine
Fill 3 inches tall glasses with
1/3 apple cinnamon yogurt
2/3 dried apple slices

These are just a few ideas to get you thinking. Be creative and you will be surprised how colorful and entertaining your barbecued can suddenly become!

Let’s not forget about drinks. Serve your non-alcoholic or alcoholic cold drink and cold soup in little 2 inches glasses. Refrigerate to serve very cold, as they will be more refreshing.

For more eyes appealing, remember to create contrast in your art work. But most of all, HAVE FUN AND EAT THE BEST PRODUCE NATURE HAS TO OFFER ALL SUMMER LONG!

A wonderful article on my book "Cooking Well: Wheat Allergies"

2010-06-26T08:16:00.000-07:00

I special thank to "Tina Turbin" for the wondeful article about my book "Cooking Well: Wheat Allergies". Click on the title to see the article. Then check out her great website "Gluten Free Help" which is full of information and great healthy suggestions.

A Little Tip On Radishes

2010-06-01T03:21:00.000-07:00

Those beautiful pink radishes (below) are low in calories, rich in fibers, vitamins (particularly vitamin C), and minerals. Best pick: colorful and fairly firm.

Did you know that the green stem close to the pink radish contains most of the vitamin C. So don’t cut too close to the pink radish, rather leave half an inch or more of the stem for the sake of your health!

If you are growing your own radishes, keep in mind that the least you water them, the spicier the radishes will be.

Cream of Radishes

2010-06-01T03:12:00.000-07:00

2 bunches of pink radishes with their greens, washed
2 teaspoons grapeseed oil
1 small sweet onion, diced
1 medium potato, skinned and thinly sliced
2 cups regular or low-fat milk
Pinch of nutmeg
4 tablespoons of crème fraiche
Freshly minced parsley
Salt and pepper to taste

Cut the greens from the two bunches of radishes. Thinly slice the pink radishes and set aside. Preheat a pan over medium heat. Add the oil and then sauté the onion until translucent. Add the greens and quickly sauté. Add the potato, 2/3 of the radishes, milk, nutmeg, and bring to a boil. Reduce heat and cook until the potatoes are cooked through, about 5 minutes. Transfer the ingredients to a blender and puree with enough milk to obtain a cream soup consistency. Return to a pan, add parsley, and season to taste. Add the crème fraiche and bring to a simmer. Serve immediately with the remaining sliced radishes.

Option: You may substitute the milk with stock. You also may substitute the crème fraiche with Greek yogurt, do not boil though, as it will curdle.

Comment: Best is to use the elongated radishes for this soup, as they are sweeter.

Make 4 servings

Per Serving: 157 Cal (51% from Fat, 13% from Protein, 36% from Carb); 5 g Protein; 9 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 168 mg Calcium; 0 mg Iron; 61 mg Sodium; 23 mg Cholesterol (crème fraiche)

Per Serving: 137 Cal (41% from Fat, 16% from Protein, 42% from Carb); 6 g Protein; 6 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 15 g Carb; 1 g Fiber; 9 g Sugar; 180 mg Calcium; 0 mg Iron; 65 mg Sodium; 13 mg Cholesterol (yogurt)

Steamed Asian Pear

2010-05-15T13:28:00.000-07:00

2 Asian pears
2 teaspoons honey
2 teaspoon of lemon juice
2 teaspoons toasted sliced almonds (optional)
1 bamboo steamer (or other steamer, if unavailable)

Wash the pears and pat dry. Cut the top off the pears and cut off a small slice from the bottom in order to be able to keep the pear straight up in the steamer. Place in the bamboo steamer (or other steamer), cover, and steam for 30 minutes or until tender. Transfer each pear to a plate. Heat up the lemon juice and honey in the microwave for a few seconds. Cut in half the pears and lay each half on its back side, leaving the flesh side on top. Pour over the warmed sauce, sprinkle the almonds, and serve immediately.

Option: This can be also done with other pears. Keep an eye on cooking, as each pear brand may have a different water content and consequently affecting cooking time.

Per Serving: 144 Cal (1% from Fat, 2% from Protein, 96% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 39 g Carb; 7 g Fiber; 26 g Sugar; 20 mg Calcium; 0 mg Iron; 2 mg Sodium; 0 mg Cholesterol (no almonds)

Per Serving: 155 Cal (7% from Fat, 3% from Protein, 91% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 39 g Carb; 7 g Fiber; 26 g Sugar; 24 mg Calcium; 0 mg Iron; 2 mg Sodium; 0 mg Cholesterol

Makes 2 servings

Santa Ana Health and Fitness Fair

2010-05-10T13:26:00.000-07:00

The Health and Fitness Fair in Santa Ana was a huge success.

Local authorities, organizers, and guests enjoyed the great basketball game and various exercise activities offered at the fair. Karate classes attracted many children and parents on the front field of the gymnasium.

Various Southern California Health Services were well represented and provided many free handouts and free consultations.

Many Chefs showed up to the event in support to Chef Ramirez, who was in charge and, perfectly coordinated things with the organizers. High School Culinary students got to meet and interact with the Chefs representing “The American Culinary Federation” and “The Chef and Child Foundation”. The students were actively involved in passing free food samples, teaching how to read food labels, and explaining the USDA pyramid. Chefs and food merchants gave away healthy foods samples such as yogurt, fruits, oatmeal bars, and whole wheat bread.

I, Chef Marie, offered my support to this wonderful event and enjoyed very much, all day, the company of all those amazing talented Chefs. I made a brief presentation on healthy eating, which was simultaneously translated in Spanish by Adriana Ramirez. "Chef Marie Academy" gladly donated over 200 books and the USDA pyramid fliers for this event, as it perfectly met my company's mission, which is to promote “Cooking Well and Eating for Your Health” throughout Southern California communities.

Natural Cleanser Soup

2010-05-04T19:26:00.000-07:00

No need to purchase expensive cleanser, here is a natural one made from real organic foods. It is those natural organic foods that your body can properly utilize and benefit you the most. Cooking them for a short time ease on the digestive system and preserve their nutritive values.

1 large leek, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, halved
1 teaspoon freshly minced ginger
1 sweet potato, peeled and chopped
1 small fennel bulb, chopped
1 bunch of spinach, chopped
1 teaspoon herbs de Provence or Italian herbs
1 apple; washed, cored, and chopped
Pinch of salt and pepper

Place the leek, carrots, celery stalks, garlic, ginger, sweet potato, fennel bulb, and herb de Provence in a large pan. Barely cover with water. Bring to boil over medium to high heat. Reduce heat and simmer for 10 minutes. Add the spinach, apple, and bring to a boil. Remove from heat and let cool a bit. Transfer the vegetables and fruit to a blender. Add enough liquid to get to a liquefy consistency. Blend until smooth and season to taste.

Note: If you like a stronger sweeter apple flavor, use 2 apples. You may add 1 tablespoon of ground flax seeds per serving, just before serving.

Makes 4 servings.

Shitake Mushrooms

2010-04-25T16:45:00.000-07:00

Shitake mushrooms are fungi that have been used in Chinese cooking for generations. Cultural wise, shitake mushrooms are viewed as a symbol of longevity. It is not only used in many recipes, but also for medicinal purposes. Shitake mushrooms have many health benefits. They have powerful antioxidants properties and are good source of protein, iron, vitamin C, and fibers. 8 ounces of shitakes has 87 calories.
Recently, researchers have been able to pin point some of those health benefits of shitake mushrooms. Lentinan, an active compound find in Shitake, strengthen the immune system, thus allowing the body to better defense itself against infection and disease. It also has shown to have anti-cancer properties. Eritadenine, another active compound find in Shitake, has the power to lower cholesterol.
When buying shitake mushrooms in stores, look for firm and plump mushrooms. Avoid soft, wrinkles, and slimy spots. Store them loosely in a paper bag (like most mushrooms should be) in the refrigerator and do not wash until use. Best used within 3 to 4 days. Dry mushrooms should be stored in a sealed container in a cool place, refrigerator, or freezer. Best use before six months.

Stir-fried Beef with Shitake and Vegetables

2010-04-25T16:43:00.000-07:00

2 teaspoons canola oil
6 ounces sirloin, cut into thin strips
2 garlic cloves, minced
1/4 onion, cut into thin strips
1/4 cup snow peas
2 shitake mushrooms
1 teaspoon sesame oil
1 teaspoon low-sodium soy sauce
½ teaspoon cornstarch
Pepper to taste

In a bowl, combine the cornstarch, sesame oil, soy sauce, and half of the garlic. Mix in the beef strips and set aside.
Heat a wok with 1 teaspoon of oil over high heat, swirling it to spread the oil, and wait until it starts to smoke. Add the onion strips, mushrooms, and sauté quickly. Add half of the garlic and snow peas. Sauté for 2 minutes and then transfer to a plate. Heat the remaining oil in the wok, swirling it to spread the oil, and wait until it starts to smoke. Add the beef strips mixture, remaining garlic, and sauté for a minute and half (time may vary based on the thickness). Add the prepared vegetables and stir to mix well. Sauté another minute and serve immediately.

Per Serving: 287 Cal (47% from Fat, 36% from Protein, 17% from Carb); 26 g Protein; 15 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 12 g Carb; 1 g Fiber; 2 g Sugar; 44 mg Calcium; 4 mg Iron; 189 mg Sodium; 71 mg Cholesterol
Makes 2 servings

Pamela's Products

2010-04-24T16:43:00.000-07:00

My search for a great Wheat-Free, Gluten-Free, and Non-Dairy cake mix is over. After bringing home a bunch of different brands from the Natural Products Expo West, I went on a baking frenzy! I have come to the conclusion that I simply love Pamela’s. It is so versatile and, as suggested on the package, can be used for many other cakes. Lemon or Orange Cake, Carrot Cake, Spice Cake, Apple Spice Cake, Coconut Cake, Pineapple Upside Down, just to name a few possibilities.

I also made wonderful blueberries muffins and even cookies with it. But my favorite of all was the result I got, after adding some ingredients from one of my favorite childhood mini-cake. Here it is. After following the classic vanilla cake recipe on the package, I added homemade almond paste (6 ounces), fresh pitted cherries (1 ¼ cup), 1 teaspoon almond extract, and 1 tablespoon of Amaretto (amount that I removed from the water suggested for the initial cake mix). I then divided the dough for muffins, and followed the baking instruction on the package. It turned out simply delicious.

Pamela’s Products will be my first choice for a quick easy to make Wheat-Free and Gluten-Free vanilla cake mix. It is available in most Farmers’ Market, Gelson’s, Mother’s, Sprouts, Whole Foods, and other local healthy food stores. Click on the title to get to their site.

By the way, it is one of the company I recommend in my Cooking Well: Wheat Allergies Book that you can purchase over my boutique.

To Your Health!
Chef Marie

Numi Puerh Tea

2010-04-13T15:30:00.000-07:00

I can still recall the day I discovered that I liked tea. I was an exchange student staying with a family in the city of Bath, England. The lady of the house would place a cup of simmering tea on my bed stand every morning. She reminded to drink it before I would get up, just like Queen Elizabeth would do! Every day, she would tell me how better it would make me feel all throughout the day. Funny, I can’t remember her name, but I can still see her face and that cup of tea. I can still recall its wonderful aromas. “Earl Grey” was her favorite and the only tea she would serve in her house.

It was only a few years later that my curiosity for tea grew. I have probably drunk hundred of cups of tea since then. I still get excited when I discover one that I have not tried yet. This brings me to Numi Organic Puerh Tea.

During the Natural Food Show, one of their sales people asked me, if I would take the 2 week Puerh Challenge! That meant I had to replace my daily beverage “fix”, such as my coffee, with their tea. I gladly volunteered and took home two weeks of supplies. For those not familiar with this tea; Puerh is an ancient fermented tea known for its rich, bold taste, and healthy properties. Studies have shown that Puerh has more antioxidants than green tea. For me, tea is not just about health, it is about pleasures as well. Among the flavors I tried were “Emperor’s Puerh”, “Chocolate Puerh” and “Magnolia Puerh”. As I am allergic to mint, I could not try their green tea “Mint Puerh”. To tell you the truth, I absolutely loved the first two, but I had a problem with the third one. It had flowery aromas that did not agree with me, so I had to give up, that wonderful green tea, after two trials. The “Emporor Puerh”, an organic black tea which comes from Yunnan Mountains in China, was strong and dark with a hint of malt. The “Chocolate Puerh”, another organic black tea made with the addition of organic cocoa nibs, just delighted me. With a subtle chocolate flavor, a slight orange peel, nutmeg, and cinnamon accents, this tea has become one of my favorite.One thing I noticed about these teas was the energy they were giving me a few hours later. All I can say, don't drink these teas late in the afternoon or early evening, unless you want to be up partying all night!

So overhaul, my experience with Numi Puerh Organic Teas was fantastic. I highly recommend you to look for them in your local stores. Do go to their website where you will find more details on their teas, but also some great recipes.

To Your Health!

Mexican Smoothie

2010-04-10T22:43:00.000-07:00

1/2 small Mexican papaya, seeded and chopped
1 banana, peeled and chopped
1 apple, cored and chopped
1 orange, juiced
1/3 cup strawberries
1/2 cup low-fat yogurt
2 tablespoons ground flax seeds
6 ice cubes

Place all ingredients in a blender. Mix until smooth.
Makes 3 servings
Enjoy!

Lotta' Apricotta Granola Bar

2010-04-06T09:08:00.000-07:00

By Nature's Path
INGREDIENTS: Granola* (rolled oats*, evaporated cane juice*, soy oil*), tapioca syrup*, dried apricot* (apricots*, rice flour*), almonds*, brown rice flour*, yogurt icing* (evaporated cane juice*, palm kernel oil* and/or cocoa butter*, cultured buttermilk powder* (skim milk*, starter culture), cultured non-fat dried milk* (skim milk*, starter culture), natural flavor, soy lecithin*, sea salt, citric acid, tapioca starch*), invert cane syrup*, dried coconut*, acacia gum*, soy oil*, sea salt, evaporated cane juice*, natural flavor, molasses*, citric acid. *Organic. Contains dairy, soy, tree nuts. Produced in a facility that uses peanuts.

As most of you know, I am not a big fan of packaged food. However, when it comes to food bars, I think they have their use on special occasion. Why, because I never forgot how they helped me and my family when we got stuck for hours in a huge snow storms. Thanks to my favorite bars "Larabar", we found the energy to keep warm and hold on until we were able to reach real food. I always carry some with me for emergency and it proved to be life saving more than once.

As I was at the Natural Food Show, one Granola bar attracted my attention. This organic bar is just the right size, I thought. As I took a first bite, its sweetness jumped at me right away. Then a nice apricot almond flavor invaded me. The yogurt coating was creamy and the bar was on the sticky side. You need to hold the bar with its wrapping to avoid sticky fingers. A few roasted chopped almonds gave a nice crunchiness to the bar.

This organic whole grain bar is too sweet to my taste, but in all, tastes pretty good. I also noticed an interesting marketing approach; the bars are in an Environmental Box. At 140 calories, low-sodium, no trans-fat, wheat free, and vegetarian; a nice sweet bar to have on hand for those emergencies.

Thumbs up for this bar. For more information on it and other flavors, click on the title.

Jamie Food Revolution

2010-04-02T22:55:00.000-07:00

I have been watching Jamie Food Revolution with joy. I have said this for years and Jamie hit it on the nail! The nutrition requirements are wrong in the US school system. I remember the endless conversation I had with local school authorities when I worked in school cafeterias. The only way it is going to change is, if we all push for change. Replace some carbohydrates with real vegetables. And since when is a fry a vegetable! We also need more money to finance real healthy foods in the school and staffs training. We can all help, included the US government. The future generation of this country is at stake. Go sign the petition to support Jaimie effort, like I just did.
Click on the title and it will take you to Jamie's page.

Stuffed Chicken Ménagère

2010-03-28T13:29:00.001-07:00

Here is one dish I love and that I prepare on a special occasion.

8 large skinless chicken breasts
3 teaspoons grapeseed oil
1 medium onion, minced
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 tablespoon chopped parsley
14 ounces lean ground pork
1 cup Italian breadcrumbs
3/4 cup dry white wine
3/4 cup brown stock
1 bay leaf
2 large pinches of salt
Pepper to taste
1 tablespoon dried parsley
Twine

With a mallet, pound the chicken breasts to thin out. It should resemble a scaloppini. Be careful not to rip the breast.
Heat 1 teaspoon of grapeseed oil in a pan over medium heat. Add the onion and garlic. Sauté until translucent and then transfer to a large bowl. Mix in thyme, parsley, ground pork, and breadcrumbs. Season with salt and pepper. Stuffed each chicken breast with the prepare mixture. Fold the sides and then roll over. Tie with twine.

Preheat the oven to 375°F.
In a large skillet, heat 1 teaspoon of oil over medium-high heat. Add 4 stuffed chicken and brown on all side. Transfer the chicken pieces to an oven proof pan. Deglaze the skillet with a little white wine and add to the chicken pan. Repeat the process with remaining oil and chicken. Deglaze the skillet with the remaining wine and bring to a boil. Reduce a little bit, add the brown stock, bay leaf, and bring to a boil. Transfer to the chicken pan and bake uncovered for 1 hour to 1 hour and 15 minutes. Baste every 15 minutes to keep the chicken moist.

Transfer the stuffed chicken to a serving platter and remove twine. Strain the sauce and skim the fat from the surface. Reduce a little bit over high heat to concentrate the flavors. Pour a little sauce over the chicken and serve the remainder in a sauceboat. Sprinkle with parsley and serve immediately.

Note: Each piece is fairly large and can easily be split in half. This will considerably reduce calories, if you are watching your diet. Suggest to serve with vegetables medley, green beans, or cold over greens.

Per Serving: 358 Cal (19% from Fat, 63% from Protein, 17% from Carb); 52 g Protein; 7 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Calcium; 3 mg Iron; 331 mg Sodium; 131 mg Cholesterol (8 servings)

Premium Gold Flax Products

2010-03-23T09:16:00.000-07:00

As most of you know, I have devoted my life to promote good sound nutrition and healthy lifestyle. As the Master Chef of the Personal Fitness Chef Program, The Healthy Chef Program, and author of numerous books, I got to understand in the last few years the importance of flax seeds in a healthy diet. Consequently, I decided to research the Flax Seed Industry in order to find the best American product I would promote with my business. Due to a large variety of products, my task took a lot longer than expected. Over a year, I compared nutrition values, taste, and cooking results of many flax products. Unfortunately, my taste buds were not quite satisfied at this point. I was about to give up, when I came across Premium Gold® Flax Products.

I was not only struck by the products high nutritional values but also by their culinary qualities. The light buttery and nutty flavors of their True Cold-Milled® Golden Omega Flax Seed not only enhanced the food I prepared, but it particularly improved the texture of many of my healthy baking recipes. By the way, I also used Whole Flax Seed which I ground at various levels to experiment with texture. Finally I tested their Flax Seed Oil which added a nice slightly lemony and nutty flavor to my healthy salad dressings.

At this point, Premium Gold® Flax Products were what I was looking for. What I did not realize yet, was how they were going to change my life for the better. As you can imagine, I have been eating lots of flax seed for a while, but did not notice much difference in my health, until I started to eat this particular brand. Let me explain.

I have been suffering from serious food allergies for a few years. Recently, those allergies have become life threatening and forced me to give up one of my love "cooking". I also had to control my food in-take in order to minimize my problem. Needless to say, I was not a happy camper! After reading about their Concentrated Flax Hull Lignans health benefits, I decided to take 1 tablespoon every day on top of the 1 tablespoon of Dash O'Flax® I was putting in my salad, oats, or yogurt. Within a week, I noticed I was feeling much more energized and felt better. A month later, I noticed that I was no longer having food allergies attack and suddenly no longer needed to take my allergy pill. Carefully, I started to re-introduce certain food in my diet and surprisingly had no problem. Even a cookie containing cinnamon, which normally would rush me to the hospital, had little effect on me. I am finally able to resume pretty much a normal life and, to my joy, cooking. Not only I felt rejuvenated, but also following a physical, I discovered that my cholesterol was at its lowest point ever.

Consequently, I, Chef Marie, am proud to endorse Premium Gold® Flax Products. I look forward continuing enjoying all their health benefits and promoting them through out my various business opportunities.

One last comment I would like to make. The friendliness and professionalism of their customer service and staffs deserve a Golden Award! My profound and sincere appreciation goes to Deborah Miller, Vice President, for all her unconditional support. I treasure the relationship we have developed over the last few years and look forward to future cooperation.

To order their amazing products, go to
Premium Gold Flax Products
To Your Health!
Chef Marie

Acai and Super-fruit Drinks

2010-03-18T22:22:00.000-07:00

I have tasted myself those drinks and have to agree with everything this site reported. I highly recommend that you read it! Click on the title to get to it.
To your health!

Natural Products Expo West

2010-03-16T20:01:00.000-07:00

I have attended this show for a few years now, so I have a pretty good idea of what to expect. I will be honest and tell you that I went this year with a particular mission in mind. I wanted to look closely at those products that are marketed “healthy” to us, as I really wonder if they are truly good for us. I also went with the intention on reporting on all the products I would try. Of course I had to concentrate on foods, as it is my expertise, but I also wanted to look at other industries.

Just as in the last couple of years, the show was extremely crowded but with a slight difference this year, “retail/buyer” tags were omnipresent. The “green movement” and demand of natural personal care, supplementation, and healthy foods are definitively having an impact on those specific industries growth. Though the slow economy has impacted many of them, everyone feels that better days are ahead of us now. Why, simply because of the study growth and trend of people who want to return to a more natural way of life. Many view the connection with their local farmers and suppliers, as a future sustainable way of life. I am certainly glad to hear that and to see that more and more companies were making an effort on eco-friendly packaging, in order to reduce the greenhouse emissions in our world.

Many products have attractive packaging and some are particularly kid-friendly, so be aware and look-out for label ingredients before purchasing them. Don’t just judge a product by its package! Last year, the emphasis of the show was on “gluten-free” products. This year, I could not really see a special theme. An endless number of save the earth products, anti-aging products, herbal treatments, energy drinks, healthy natural foods, snacks, and gluten free products can only resume this year show.

After three days of looking, questioning, testing, bringing products home to test later on, and taking notes on thousand of products, I am overwhelmed. And let’s not forget all those sample products that will soon be mailed to me. Reporting on every product, what was I thinking!

So I have decided to bring this back to a manageable situation by limiting it to my expertise in the first place, food. On my blog, I will start to review those food products, as long as time allow. If a personal care or supplementation product really attracts my attention, I will report on it. Please feel free to share this information with others and add any comments on the products I will review. See my first review on Rene Rey chocolate Products below.

Product #01 - Rene Rey Chocolates

2010-03-16T19:25:00.000-07:00

We all know chocolates are not made equal when it comes to health, mainly due to the amount of fat and sugar in them. I personally prefer a small piece of pure dark chocolate over a truffle or chocolate candy, not just for health reasons but rather for its purity of taste. Don’t misunderstand what I say here, I would never refuse a well-made truffle or chocolate candy on occasion. But for my regular treat, it will most likely be a piece of dark chocolate from Central/South America. So when I came across Rene Rey products at the Natural Products Expo West, I had to indulge and try the two truffles I was offered.

Cocoa 80 Chocolate Truffles
Ingredients: Cocoa mass, cane sugar, cocoa powder, coconut oil, cocoa butter, sesame oil, pure vanilla extract, and soy lecithin.

The outer shell of this truffle was hard to bite in. Once I broke through, I discovered a creamy dense chocolaty center with a mild vanilla scent. It was not too sweet and had a nice lingering dark chocolate flavor. It felt a little peppery, after I swallowed. The overall mouth experience felt on the fatty side, but nice overall.

I give a thumb up for this truffle. Eat one of them, but no more, due to high fat content. Check out their other flavors such as raspberry, hazelnut, or caramel.

Cointreau Milk chocolate Liqueur Truffles
Ingredients: cane sugar, cocoa butter, cocoa mass, skim milk powder, liqueur, coconut oil, and soy lecithin.

The outer shell of this truffle was not as hard as the previous one. Once I broke through, I discovered a rich creamy chocolate center with an overwhelming Cointreau flavor. Because of it, my taste buds were overwhelmed making it difficult to judge the remaining ingredients and therefore the quality of this truffle. If you are a Cointreau lover, great, this one if for you! But if you are like me and prefer a more subtle Cointreau flavor, this truffle is not for you.

I give thumbs up for those who love Cointreau and a thumb down for those who prefer a more subtle flavor. As previously mentioned, restrict yourself.

And one suggestion, don't put the whole truffle in your mouth at once. Instead, take small bites to linger on the pleasure of one of those little treasures. You will be surprise then how one single truffle can satisfy you!

Finally, I have not tasted the other products of this company, so I can't talk about them here. The only think I would like to discuss is their "no sugar added Truffle variety". I noticed in their ingredients list Maltitol. For those not familiar with it, know that it is a sugar alcohol used as a sugar substitute in many low-fat or sugar-free food. It has fewer calories than sugar (not by much though), taste pretty much the same as sugar, and does not promote tooth decay like sugar does. It has similar impact on blood sugar as sugar and can be associated with gastric issues for some people.

For a complete list of their products and learn more about this company, click on the image. Rene Rey chocolates can be find in many local farmers' markets and health food stores.

Apple and Barley Pudding

2010-03-04T13:31:00.000-08:00

4 tablespoons pearl barley
3 cups water
1 ½ pounds apples
2 tablespoons honey or agave nectar
1 tablespoon lemon juice
3/4 cup low-fat Greek yogurt
Cinnamon to taste (option)

Peel, core, and dice the apple. Bring the water to boil in a pan. Add the barley, apples, some cinnamon, and cook until soft. Transfer the solids to a food processor and puree using enough liquid to obtain a pudding consistency. Return to the mixture to the pan, add honey or agave nectar, lemon juice, and bring to a boil over low-medium heat. Remove from heat and let cool before refrigerating. Serve cold with low-fat Greek yogurt on top and sprinkle a little cinnamon.
4 servings

Irish Lamb Stew

2010-03-04T13:27:00.000-08:00

2 pounds lamb shoulder, cubed
1 small peeled onion, stuck with 2 cloves
1 carrot, peeled and cut in half
1 bouquet garni
2 garlic cloves

1 large onion, thinly sliced
1 leek, white part only and thinly sliced
1 lb. potatoes, peeled and thinly sliced
1 turnip, peeled and thinly sliced
1 carrot, peeled and thinly sliced
1/2 cup fresh peas
2 tablespoons chopped parsley
Salt and pepper to taste

Place the meat in a large pan and cover with water. Bring to a boil over medium heat. Reduce heat and remove the scum that forms on the surface of the water. Let simmering for five minutes and continue to remove scum as it forms. Add the onion stuck with 2 cloves, carrot, bouquet garni, and cloves. Simmer for one hour. Keep removing scum as it forms.
Remove the onion stuck with cloves. Add the sliced onion, leek, potatoes, turnip, carrot, peas, and season to taste. Cook until the vegetables are tender. Add parsley, remove bouquet garni, and serve immediately.(8 servings)

Enjoy with a real Irish beer, not one of those tap beer with green coloring.

To Your Health!

5 Tips For Shopping For Your Health!

2010-02-25T16:05:00.001-08:00

1. Eat before you shop
Don’t shop on an empty stomach. If you are hungry, everything will be appealing and tempting to you. High fat and sweet ingredients will particularly become appealing to you, as it is the food most people crave when hungry or under emotional stress.

2. Be aware of free sample
Stay away from processed food samples, most food bars, and soft/energy drinks. They are often made with unhealthy fats, high in sodium/sugar, and contained many unhealthy ingredients. Best is to stay away from those little temptations in the first place. Read the label before taking a bite, you might be surprised of what is in one of those enticing samples!

3. Prepare a list before going shopping
Think of what you want to prepare for your meals. Check your pantry and see if you need to refill any products. Always have olive oil, canola oil, grapeseed oil, vinegars, mustard, condiments, spices and dry herbs on hand. Make a list of ingredients you need to make your healthy recipes. A list makes you aware of what you eat and need to buy. It keeps you in line to purchase only the food you need. You will be surprised how much money you can save that way. During shopping, use your list as a reminder for not buying unhealthy food items that will be there tempting you!

4. Focus on fresh and unprocessed ingredients
Your shopping list should be focusing on fresh and unprocessed ingredients. By focusing on buying ingredients that are natural and as close to a natural state, you will eliminate many unhealthy ingredients from your shopping habits. Those fresh foods will provide the vitamins, minerals, and fibers that your body needs to function well.
The outskirts of grocery stores are where fruits and vegetables are often stocked. Regular unsalted nuts/seeds and dry fruits are often in that section rather than middle aisles. Then move onto the dairy products area to select low-fat or non-fat ingredients. Read labels carefully. Just because it says “reduced fat”, it does not mean low calories, low-sugar and that it is healthy for you. Move onto the fish and meat department where you will look for protein ingredients (skinless chicken/turkey, fish, and shellfish). On occasion, you can treat yourself for an extra-lean cut of beef/pork/lamb loin. Do select other healthy protein such as dry beans and other whole grain products (rice and pasta) in appropriate aisle, but stay away from most other center aisles; you will avoid buying many unhealthy ingredients.

5. Read labels carefully
We all have to purchase something in a jar, can, or frozen. Look for products that offer a list of ingredients that are as natural as possible. Compare the amount of fat, salt, sugar, and calories.
Dry herbs/mixes/seasonings/salsas can also have surprising ingredients and may contain high amount of salt and even sugar. Check ingredients carefully. When salt is the first ingredients, it is not a good thing!

The Chef's Repertoire

2010-02-16T19:24:00.000-08:00

When Chef Gui Alinat asked me to give him some feedback on the book he was writing, I was thrilled. We have worked together in the past, as he was one of the contributors to “The Saint-Tropez Diet”. He is an amazing talented Chef who was born and raised in Provence. His knowledge of traditional and modern cuisine never seizes to amaze me. The more I was reading his manuscript, the more I realized how his knowledge expended to international cuisine. I had to try a few of the ones I never heard off and was delighted by the results. Chef Gui’s book “The Chef’s Repertoire” is an amazing resource for professional and anyone who loves to cook. The convenience to have such quick ingredients reminders at cooks’ fingertips should not be overlooked. And let’s not forget some of the cooking techniques that can get pretty handy sometimes.
I have used a Chef’s repertoire on many occasions. I love my old “Repertoire de Cuisine” and always have it close to me. But the reality is that many of those old recipes in my repertoire are rarely made these days. Over the year, cooking has changed and so did the structure of some recipes. Ingredients are also more exotic and international today. This is why I love Chef Gui Alinat’s book. It is the perfect new resource for a chef like me who loves to prepare French traditional cuisine and an array of international dishes. I highly recommend this book. If you are interested to purchase it, click on the Chef's repertoire title.

Eggs

2010-02-15T10:19:00.000-08:00

Here is how to distinguish a fresh egg from an old one.

Fresh eggs shells are chalky and rough to the touch.
An old egg is much smoother and has a shiny look.

Burrata Cheese

2010-02-10T09:57:00.000-08:00

Last night, I went to a Great Taste Meeting and enjoy not only the social event, but also the Burrata cheese demonstration. I had no idea how this cheese was made nor what it tastes like. I have seen it in store, but never had the urge to purchase it. Stephano Bruno shares his love and passion for such delicacy and walked us through the details of what it takes to make Burrata. Slowly and carefully hand made, I saw him mixing hot water, little salt, and making a mozzarella flat type dough within minutes. He filled it with a blend of imported Italian Panna and Stracciatelli. Moving his hand in a study fashion, he formed this beautiful little ball. It was light, airy, and looked like a little treasure to be discovered. Before we could taste it, he let it cool off in a cold water bath.
So what did it taste like? I carefully cut through and discovered that the center was running off. Taking a bite, I was overwhelmed with the saltiness of it. But quickly that sense disappeared to make room for this soft sweet mozzarella taste and to leave me with a sweet creamy finish. I love cheese and had tried many. But I have to say, I had never experience this quick sensation from saltiness to sweetness. I had to take a second bite to see if my taste buds would confirm my first impression and they did. This is an amazing cheese and I encourage all cheese lovers to try Burrata. It is out of this world sense wise!You can find this little treasure in specialty stores or purchase it online at Di Stefano Cheese Check their recipes, as they offer great suggestions to use this wonderful cheese.

Mardi Gras and Crêpes

2010-02-06T21:31:00.000-08:00

“Mardi Gras” is one of my favorite time of the year, as it represents lots of great memories to me. Among them are crêpes.

I still remember those delicious crêpes we used to eat, traveling, in my younger years, with my family through Bretagne and Normandy.

The smell coming out of the“Crêperies” were so enticing! So, are those delicious temptations really healthy for you? Here is my answer. Go ahead indulge in a delicious crêpe! Crêpes contain low calories on their own (about 90 calories). Watch what you fill them up with and add on the side though, it is where the calories can add up. Favor crêpes that are made with a mixture of buckwheat and wheat flour, just like “La Crêpe Bretonne” well-known in the west part of France. They contain more fibers and therefore healthier for you. The traditional crepe is round, but you can be creative in many ways. Make them small, medium, or large sizes just like tortillas. Fold them into cigars, in two or three, into pockets, into cones, or even into envelops. You can also use various metal cookie cutters in the base of the pan when pouring the batter to give different forms. Wear kitchen glove to avoid burns. Kids love that and they can decorate them with an array of healthy treats that you select for them. We all remember those Mickey Mouse pancake! Finally, if you would like to purchase a crepe machine for home use,
I suggest Tibos. It is the best product on the market right now. I myself own one. You can purchase it on Amazon or online. It comes with very useful gadgets and a recipe book. You should pay between $119 and $149. Watch out for shipping cost. When you use it for the first time, you may mess up a bit. But don’t worry, after a couple of crepes it will be a breeze! By the way, the usual drink served with crepes in France is “Cidre” or Apple Cider.

Here are some suggestions for filling crêpes:

Savory:
Eggs, onions, bell peppers, cheese, jalapenos, and salsa
Spinach, tomatoes, and poached eggs
Herring, onion, potato, and mustard low-fat sour cream
Turkey, onion, celery, mushroom sauce, and cranberry sauce on the side
Turkey with mashed candied sweet potatoes and cranberry relish
Turkey and vegetables with tarragon Sauce
Chicken and vegetables with curry sauce
Chicken with mushroom Sauce
Chicken with Dijon sauce
Chicken, smoked ham, goat cheese, crudités, and tomato sauce
Chicken with pesto sauce
Smoked ham, goat cheese, vegetables, and crudités with vinaigrette
Foie Gras with greens
Duck breast à l’Orange with greens
Duck breast with berries and Cumberland sauce over greens
Smoked duck, greens, and Raspberry Vinaigrette
Smoked salmon, lemon, chives, and low-fat sour cream
Venison, vegetables, and cherries sauce with Pinot Noir
Salmon, vegetables, and pesto sauce
Salmon, oranges, and basil/orange pesto sauce
Tuna with lemon and thyme pesto
Sea Bass with mango Salsa
Tapenade, vegetables, almonds, and drizzle olive oil
Onions, tomatoes, bell peppers, spinach, mushrooms, and avocado sauce
Feta, black olives, spinach, artichoke hearts, scallions, and marinara sauce
Spinach, caramelized onions, tomatoes, goat cheese, and olive oil
Portobello mushrooms, caramelized onions, basil, and balsamic
vinaigrette
Seafood with béchamel or Brandy sauce
Shrimp and crabmeat with Creole sauce
Scampi, vegetables, and pesto sauce
Any types of ceviche
Hummus (any types), grilled vegetables, olive oil
Vegetables, goat cheese, and cilantro pesto
Back beans, corn, tomatoes, jalapenos, and cilantro pesto
Your favorite cheese and chopped vegetables with tomato sauce

Dessert:
Berries and cottage or mascarpone cheese (option dark chocolate sauce)
Banana, walnuts, and dark chocolate
Apples, walnuts, raisins, cinnamon, and maple syrup
Baked apples slices and cranberry jam
Baked apples slices, almond butter, and calvados sauce
Poached pears with chocolate sauce
Peaches and Apricot Coulis
Strawberries, kiwis, and chocolate sauce
Grilled Mango, almonds, and brown sugar Caramel Sauce
Oranges and Suzette Sauce
Roquefort or Blue cheese, fresh pears, walnuts, and apricot coulis
Peach, almonds, plain yogurt, and pomegranate sauce
Jam and fruits matching the jam used
Figs compote and sliced almonds
Cherries, almonds, Ricotta cheese, and Amaretto Sauce
Dark chocolate and hazelnuts
Nutella
Pineapple, coconut, shredded chocolate, and rum sauce
Brown sugar, cinnamon, and walnuts
Fresh fruits with frozen yogurt

Here is one of my favorite recipe:

Crêpes Bretonnes
(Makes about 14 to 16 crepes)
You can twist its flavor by adding herbs, spices, extract, or liquor.

1 cup buckwheat flour
1 cup unbleached white whole wheat flour
1 teaspoon salt
1 egg
1 cup water
1 cup regular or low-fat milk
1 tablespoon melted butter (clarified is best)
Option: For dessert crepes, add 1 tablespoon of sugar

Combine the flours and salt in a large bowl. Make a well in the center of the flours and add the egg. Pour a third of the liquid ingredients and mix until almost incorporated. Add the remaining liquids mixing constantly. Once the batter is smooth, pass it through a sieve to remove any lumps. Let rest for 30 minutes before use. Sometimes the batter thickens after it rests. So just before use, add a little water to thin out, if needed.

Use the batter based on the equipment you have. Always oil the surface of your pan before heating. Once warm, swirl a thin layer of the batter on the bottom of the pan. Watch out, as it will cook fairly quickly. Turn over when it is nice golden brown, about 2 minutes. Add any ingredients you like and finish cooking until golden brown, about 2 minutes. Fold and serve immediately.

You can make many crepes unfilled and store them in the refrigerator up to 5 day or even freeze them. If you do, undercook a bit the crepe, so you can brown them a little more later on. Stack them and wrap in parchment paper and then with plastic wrap. Reheat one side shortly on low and turn over, add your filling, and finish cooking.

Voila,
Bon Appetit!

Wonderful Lychees!

2010-01-14T11:30:00.000-08:00

Over the holidays, a friend of mine served these amazing little frozen treats. I asked him how to make them. It was the best tip I ever received to make a quick delicious healthy frozen (sorbet like) treat.

Spread 8 freshly peeled lychees on a baking sheet covered with wax paper. Cover with plastic wrap and freeze for 2 hours. Serve in a nice cocktail glass directly from the freezer. How simple can this be! (2 servings)

Option:
- Dip the lychees in chocolate.
- Serve frozen leeches with a chocolate sauce or mango sauce.
- Dip the lychees in lychees liquor before freezing them, then serve them with a little liquor in the cocktail glass (this was what I had)

1 lychee is about 5 calories. I ate four and it was quite satisfying for dessert. Hum, 20 calories dessert versus how many for ice cream or sorbet?

Want to learn more about lychees, check this site: http://www.lycheesonline.com

Cooking Well: Multiple Sclerosis

2009-11-17T20:01:00.000-08:00

Can practicing a healthy lifestyle, which includes a healthy diet, decrease Multiple Sclerosis symptoms?

In the U.S. alone, approximately 400,000 people suffer from Multiple Sclerosis (MS). MS is an autoimmune disease that affects the central nervous system. There are a variety of symptoms of MS, and it affects people in different ways, but there is no cure.

Eating well can help strengthen your body, and make living with the disease a little easier. Maintaining a low fat diet with foods containing anti-inflammatory properties can improve your well-being by decreasing your MS-related symptoms and flare-ups.

Cooking Well: Multiple Sclerosis features over 100 recipes designed to improve daily functioning and aid in the treatment of this disease.

Cooking Well: Multiple Sclerosis also includes:
* An overview on how to live with MS
* A list of foods to avoid
* A meal diary and checklist to track your progress

Available on Amazon. Click on the title!

Cooking Well: Osteoporosis

2009-11-17T19:54:00.001-08:00

Can a healthy diet prevent Osteoporosis or make a difference in the health of patients whom already have developed the disease?

In a word, yes.

An estimation of 44 million Americans are at risk for Osteoporosis today. The disease eventually affects 1 out of every 2 women and 1 out of every 5 men, which is expected to double in the next 25 years.

Most physicians encourage not only an active lifestyle, but also a balanced diet to help strengthen bones and reduce the risk of osteoporosis. Indeed, people with Osteoporosis often report considerable improvement in their well-being after changing their eating habits.

Cooking Well: Osteoporosis features over 100 recipes designed to improve daily functioning and aid in the treatment of this disease.

The book also features:
* An overview on how to live with osteoporosis
* A list of foods to avoid
* A meal diary and checklist to track your progress

Available on Amazon. Click on the title!

Cooking Well: Mediterranean

2009-11-17T19:46:00.000-08:00

You have the power to reduce your risk of heart disease and stroke, and lessen symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments, with Cooking Well: Mediterranean Diet

The region of the Mediterranean is famous for the good health of its inhabitants who consume foods rich in omega-3 fatty acids. Now, some of the most delicious and healthy Mediterranean recipes are available in Cooking Well: Mediterranean Diet

Cooking Well: Mediterranean Diet contains recipes full of foods that are rich in essential omega-3's, as well as:
* An overview on how omega-3's can help with a range of diseases
* Tips on the best food to eat for a healthier heart
* A meal diary and checklist to track your progress

Being good to your body doesn't mean you have to give up great-tasting food. Get the best of both worlds with Cooking Well: Mediterranean Diet.

Available on Amazon, click on the title!

Cooking Well: Wheat Allergies

2009-11-17T19:43:00.001-08:00

Chef Marie's book features over 145 gluten-free recipes designed to improve daily functioning with a variety of delicious meal choices, including breakfast, soups, salads, entrees, snacks and desserts. Enjoy everything from orange pumpkin muffins, to black bean soup, to a Waldorf salad, to chicken cacciatore, to an apple tart, without having to worry about your wheat intolerance or allergy.

Cooking Well: Wheat Allergies also includes:

* An overview on wheat allergies
* A list of foods to avoid
* A meal diary and checklist to track your progress

Available on Amazon. Click on the title!

Baked Apples with Cranberry Sauce

2009-11-17T19:29:00.001-08:00

4 large apples
4 tablespoons cranberry sauce
4 tablespoons pomegranate juice
4 teaspoons walnuts
4 teaspoons pomegranate seeds

Preheat the oven to 400 degrees F.
Wash and core the apples, being careful not to break through the bottom of the apples. Place them in a baking pan that is just the right size to keep the apples close to each other. Put 1 teaspoon of cranberry sauce in the cavity of each apple. Add a little hot water in the pan (1/4 inch). Cover the pan with aluminum foil and bake for 20 minutes. Remove cover and baste with the liquid in the pan. Continue baking uncovered for 4 to 5 minutes. If necessarily, add a little more water to avoid burning.
Place each apple in a serving dish. Scrape particles from the pan and transfer the liquid to a saucepan. Blend the liquid with the remaining cranberry sauce and bring to a boil over high heat. Pour over the apples, sprinkle with the walnuts, pomegranate seeds, and serve immediately.

4 servings.

Glazed Yams

2009-10-23T10:05:00.001-07:00

4 lbs. yams
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cumin
1/8 tsp. cloves
1 cup brown sugar
1/4 cup orange juice
1/4 cup butter
½ tsp. salt and a pinch of pepper
2 cups miniature marshmallows

Place the yams in a stockpot and cover with water. Bring to a boil and cook for 20 to 25 minutes. Strain and remove skin. Cut into 1” thick slices and place in a greased casserole pan.

Preheat the oven to 375°F. Place the sugar, orange juice, butter, spices, salt, and pepper in a saucepan. Melt over medium heat and reduce until syrupy. Pour over the yams and bake for 45 minutes. Cover with the marshmallows and bake until melted to golden brown.

A Healthier Thanksgiving Meal

2009-10-23T09:43:00.000-07:00

Holiday meals can be loaded with calories. Here are a few tricks to reduce them through your Thanksgiving feast!

Remove Fat from the bottom of your cooked turkey pan. Add turkey/chicken stock, bring to a boil and thicken with cornstarch. Add a little demi-glace or brown sauce to finish your sauce. This way has a lot less fat and calories than the usual turkey gravy (butter plus flour). You can also omit the sauce process and just serve with cranberry sauce. No fat there.

Make your own cranberry sauce. Cranberry sauce can be made with 25% less sugar than suggested from most packages of fresh cranberries without noticing much difference. Maple syrup or honey can also be substituted for white sugar. For 1 cup of sugar, substitute ¾ cup of honey or maple syrup.

Use low-fat milk/stock for mashed potatoes and olive oil/grapeseed oil, garlic, to emphasize flavors rather than tons of butter. Grapeseed oil has a buttery flavor. There is also a new non-hydrogenated product on the market called “Earth Balance” natural buttery spread that will work too. It is fairly salty, so do not add salt to your mash potatoes. If necessary, adjust at the end.

Roast sweet potatoes or yams instead of the ton of calories in most candied recipes. We all know that sweet potatoes or yams are a good source of fiber, vitamins, and beta-carotene, but most of the remaining ingredients in the traditional recipes are not so healthy. To roast just add a little oil and the usual spices to season before baking. Drizzle a little maple syrup on the potatoes just before serving, if you really have to have some sweetness.

You may decide to offer either mashed potato or sweet potatoes (yams) to avoid too many calories. Then again, I understand tradition, so adjust the amount you offer so everyone has to limit how much they can take. A little bit less of both worlds can play wonders.

Remember to offer white meat for those who really have to watch their diet. White meat is a lot leaner than dark meat.

Make the stuffing separate from the bird. Less fat penetrates the stuffing while cooking. Again use olive oil/grapeseed and stock rather than butter to make the stuffing. Build up flavors with plenty of fresh herbs, dry fruits, nuts, and minced onion/garlic. Avoid rice stuffing or, too much carbohydrate in the overall Thanksgiving meals.

Steam or par-boil vegetables to limit fats and calories. Mixing them with other ingredients on your plate such as a little turkey sauce or cranberry sauce will do just fine. Casserole should be avoided due to high fats and calories.

Have greens (ex. romaine and spinach) with a few tomatoes slices and a light vinaigrette dressing.

Offer smaller pieces of apple pie or pumpkin pie and stay away from pecan pie which is loaded with sugar and corn syrup, and, therefore has too many calories. Substitute frozen yogurt or sherbet for ice cream. Two tablespoons melting over a piece of pie can go a long way.

Eat only one cookie or two chocolates but not three or four of each.

After Thanksgiving is over and you have turkey leftover, your first thought might be to make sandwiches, but that might not be your best choice. If you must, use whole wheat bread, mustard instead of mayonnaise and add lots of lettuce and vegetables on it rather than lots of meat. Here are my suggestions to use turkey leftover: make a soup, a salad, a turkey salad (half yogurt/half mayonnaise or vinaigrette), a pasta dish with lots of vegetables, or chili. Just be creative and have fun.

In conclusion I will say this. Enjoying life’s pleasures with control is one of the key to well-being and happiness. So remember: moderation, moderation, moderation. If you do, your first year resolution won’t be to lose that extra weight you gained over the holiday season. I will finish with a quotation from one of my favorite writer Mark Twain:“

A human being has a natural desire to have more of a good thing than he needs”

HAPPY THANKSGIVING TO ALL!

Healthy Approach to Weight Loss through Sensible Eating

2009-09-28T11:21:00.000-07:00

To most Americans, weight loss is associated with extremes. In the last few years, I have seen many Americans eating small amount of tasteless unsatisfying foods, staying away from one food category, eating too much of another, substituting real food with shakes or food bars, or take a so call “miracle weight loss pill.” Cooking at home has lost its appeal and picking up convenience food has become the norm for many families. To top that, many people often engage in unhealthy eating habits by skipping meals, eating huge portions while going for the diet soda, or drinking a latte which often contains half of their entire daily caloric allowance, if not more. I also observed many people embarking in excessive exercise strategies that will eventually lead many of them to quit exercising altogether or to end up at the doctor’s office. Overall, it is not a pretty picture and, without a doubt in my mind, the reason for the health problems in this country. Here is a personal experience that convinced me of this.

When I came to the United States 20 years ago, I was not over-weight, in great health, and loved food. Embracing the American lifestyle, I started to see my weight fluctuating and digestive problems arising. Before I know it, I gained 20 pounds, did not feel well overall, had serious allergies, and suddenly found food un-appealing and boring. Eventually my allergies got worse and almost killed me. At that point, I became obsessed with finding a solution and researched everything possible regarding my situation. Doctors did not help; I was misdiagnosed many times, and I was left pretty much on my own to figure this out. Nothing seemed to give me the answer, until I recently made a trip back to my home country and particularly the South of France. Within a few days of being there, I suddenly realized I was feeling pretty good. As a matter of fact, I even stopped taking my daily allergy pill. It finally dawned on me that I had become too Americanized (if I may say so) and had lost my French way of life and sensible eating. Determined to learn more about my sudden health improvement, I continued my research on healthy foods which lead me to the Mediterranean diet. Eventually I learned its advantages and also the health benefits of seeds, particularly flaxseed. To make my story short, I have regained my health, lost 18 pounds (so far!) with very few sacrifices, and love food again. The United States is a country I love and California is my home now. But for my family’s health sake, the Mediterranean way of life is what I embrace.

So what are such amazing life’s secrets that everyone should consider to embrace? First, you must understand that the Mediterranean diet has been researched for years and studies have shown that people from countries such as France, Spain, Italy, and Greece live longer healthier lives. I visited all those countries many times and observe many interesting facts.

One intriguing fact is that most people there are a lot thinner than in the U. S. Even taking into consideration the latest sudden rise of obesity, particularly among the youth, they are still a lot thinner. Such rise there is mainly due to the increase intake of convenience-processed foods and a more sedentary lifestyle, as a result of the computer age. Just like here, a major campaign has emerged to encourage parents to feed children fresh healthy wholesome foods. Returning to natural sources, traditional way of eating, and educating the public is already producing major results.

One thing that also intrigued me was how people there view weight control and weight loss. Weight loss is generally viewed as a slight variation of their everyday weight control or lifestyle. Small sacrifices (cutting down on pastries, red meat, charcuteries, and bread) and eating food in moderation pretty much resume their weight loss philosophy. Exercising is encouraged and often done through walks, bike rides, swims, tennis games, playing soccer, or having a game of “la pétanque” (bocce ball) with friends. It is rather considered a social activity. Walking is part of everyday life.

As in the U. S. right now, governments encourage people to eat a variety of food with moderation and based on the Mediterranean diet. The medical and scientific communities around the world have now many proofs substantiating special health benefits of such diet. Let’s explore a little history about the Mediterranean diet.
More than half a century ago, the world health organization, composed of various doctors and scientists from around the world, started to study the health benefits of the Mediterranean diet. After World War II, Dr. Ancel Keys, a Minnesota University Physiologist joined with his wife and other researchers conducted extensive research in Europe. One of his major findings was the connection between saturated fat and heart disease. He was the first scientist who suggested that a diet containing plenty of fresh fish, vegetables, fruits, and olive oil may actually protect against heart disease. In the 1990, Dr. Walter Willett of Harvard University’s School of Public Health made a major presentation on the Mediterranean diet and got finally world-wide recognition for its various health benefits.

However, it is only recently that scientists have been able to explain the real reasons behind the benefits of such diet. The discovery of our DNA interaction with fatty acids and new molecules, called nutraceuticals, are the main reason for such new amazing findings. As of today, numerous published studies have shown the protective effect of such diet particularly on heart disease, arthritis, Alzheimer’s disease, and even cancer. Specific foods have also shown to promote weight loss, brain health, and anti-inflammatory properties. Fresh natural and flavorful ingredients (organic preferably) such as fish rich in Omega-3, poultry, eggs, dairy products (low-fat preferably), beans, grains, vegetables, fresh herbs, spices, fruits, nuts, and olive oil are highly emphasized in the Mediterranean diet.
Now let’s not forget about the French Paradox where moderate consumption of red wine is believed to be the reason for the lower rate of heart disease in that country despite a rich diet in certain regions of France. Clinical researches around the world are done right now on resveratrol, an enzyme found in seeds and skin of red grapes which is believed to be a major defense mechanism against many diseases associated with aging. For some, resveratrol is even thought as the possible fountain of youth!

Though balanced nutrition through fresh wholesome foods and wine play an important role in the health of the Mediterranean people; scientists also recognized that their lifestyle influence their overall health as well. How they view food and its role in their life is an important factor. People arrange their lives around their meals. Taking time to sit down for a meal is part of the culture and is believed to contribute to better digestion and health. A light breakfast may takes about 15 to 20 minutes and the average lunch or dinner meals takes about 30 minutes to an hour. It may be up to 2 hours over the week-end when entertaining family or friends. Often during lunch and dinner, conversation and laughter are rampid helping releasing stress which we know contributes to weight gain and health problems. Just those simple meals rituals are a major difference, where too often, a meal is grabbed on the run in the United States.

Every day, people will spend time in the kitchen using quick and easy recipes to feed their family, as they know how important it is to maintain such healthy habits. Children are often involved in the whole process, including setting up the table and learning table manners. Parents want to insure that those traditions are passed to the next generation. Such education is considered as important as what they learn in school. The prepared meals are served to both children and adults. There is no different menu, instead just smaller portion for children. If anyone complains he or she does not like something, no substitute is offered. This is the way it is. Nutrition is more important than what you like and eventually children learn to appreciate a variety of food. Kids might argue at first or even refuse to eat something on their plate, but parents don’t give in. The child may go to bed without eating much, but the truth of it is, parents know they will not go hungry for too long! In most cases, they eventually end up eating the food that they once rejected. Parents would tell you “A little discipline never hurt and forms character.” Like anywhere else, everyone prefers certain foods over others, but nutrition has to be kept in balance. Through such process, kids learn to taste a variety of foods which contribute to the development of their palate. It is also part of learning sensible eating and parents use such strategies on a daily basis. Feeding babies is the exception. We all know they cannot consume regular food until they reach a certain age. They will be introduced to a variety of foods through purées and eventually small pieces of real food. Educating children’s taste buds is part of the early development stage. Feeding your baby is often done earlier than family meal time, mainly for the purpose of being able to concentrate on properly feeding your baby. But it is also for the feeder to be able to relax and enjoy his or her own meal quietly.

Another major difference I observe is snacking between meals. Most doctors or nutritionist there will tell you to avoid snacking between meals, as it does contribute to weight gain. Generally only kids get a snack in the afternoon, as they need it for nourishment until dinner is served often later than 7:00 pm. Most adults will avoid snacking, but often consume a drink such as a small bottle of water, an expresso (not a huge cup with lots of cream or whipped cream) or a cup of tea. On special occasion, such as for a tea party, it is appropriate to indulge in small amount of food, but will be taken into consideration when dinner time comes. In the summer time, they may occasionally indulge in a small ice cream or gelato, generally a lot smaller scoop than in the U. S. There is also no late night snack. Even diabetics break down their meals into smaller sizes to control their blood sugar. They don’t snack; they follow a slightly different meal ritual.

Then come some of the biggest noticeable differences I observed between their culture and the America culture. First, when entertaining, meals rituals are maintained. No one has food lying around all day long, even when a buffet is set. No one watches a football game while snacking or eating a meal. You either pay attention to the game or to food. You cannot do both well at the same time nor is it good for your digestion. This might be why people often over-eat during such parties in the U. S., as they don’t really pay attention nor realize how much food they are putting in their mouth. This will bring us to the second difference: portion control and moderation. The portions served are about half the amount served in the U. S. Eating less is a major factor in good health and, following such concept alone, would probably reduce the obesity problems in the U. S. When it comes to eating, moderation has been exercised for generations and continues to be passed onto the next generation. Everyone knows that some foods are good for you and, those which are not so good, should not be abused. When needed, they will stay away from certain food or just have a small amount on occasion. Will-power is important and is taught from a very young age. It is nurtured by occasionally practicing avoiding certain foods. Then the reward is to be able to enjoy such foods on occasion and without guilt. Consequently, no food is banned from their diet. Interesting enough, most people won’t tell you they are on a diet. They will rather tell you “I am watching what I eat.” The focus is not on good or bad food, but moderation. Everyone understands that, from time to time, small sacrifices are necessary for your health’s sake. Finally, shopping and cooking with fresh ingredients is done daily. It is viewed as an opportunity to take a nice walk and socialize with the locals no matter what the weather may be. Shopping, cooking, and eating are viewed as a pleasure of the senses. “Aromas induce the appetite and exult the senses” they would tell you. While talking and selecting various fruits and vegetables at a Saint-Tropez outdoor market, the merchant told me this sentence that I never forgot: “Feed your heart and soul with these nature’s beauties, your body will thank you by rewarding you with good health!” Indeed, it is easy to feed your soul by selecting food that makes you feel good, but doing so for your heart sake is another. Such philosophy has changed the way I looked at food forever. I highly recommend you think about it for a moment. Maybe next time you shop for food, you will think if it will benefit your “heart and soul” before you pay for it. And don’t forget that no one can feed their heart and soul by depravation. So do, once in a while, give yourself a break!

To end, I will briefly highlight the basic principles of my “Healthy Approach to Weight Loss through Sensible Eating”:

1. Commit to live for your health
2. Give up extremes
3. Treasure nature and those who cultivate the most natural foods
4. Educate all of your senses and be adventurous with foods
5. Establish meal rituals based on the Mediterranean diet
6. Learn moderation by working on your will-power
7. Learn to understand and control your emotions
8. Pay attention to your surroundings, as they may distract you from your new healthy eating habits
9. Share your new sensible eating passion with others
10. Learn to cook sensible meals with healthy cooking techniques (see my latest book Cooking Well: Mediterranean)

Stop Chasing the Pot of Gold
and
Start Chasing the Mediterranean Fountain of Youth!

To Ester!

2009-09-15T21:29:00.000-07:00

As my mother’s in law recently passed away, I have decided to honor her with something I know she would have loved, a little poetry. I am certainly not an expert in this, but I gave it my best shot, which is what would have matter to her. So here is to you Ester.

Some mothers’ in-laws are wonderful,
and some mothers’ in-laws are not so joyful.

I often wondered, why I was so lucky,
with one who made me feel so happy.

She was “Mary Poppins” to my son, Nick,
and the best mother to my husband, Rick.

None of us could ever do anything wrong,
as she respected all our beings her lifelong.

I cherished the time we spent together talking,
and the time we spent together cooking.

She had much passion for dove,
and for all of us, only compassion and love.

I will miss you, Ester, from the bottom of my heart
until our path no longer keeps us apart.

Marie-Annick

Being Thankful

2009-09-13T09:56:00.000-07:00

Every day, I am thankful for the opportunity to share my experiences with others in the hope of making a difference in their life. I may not know who I helped, but that is not what is important. Nourishing the invisible world is what matters most to me.

Cooking Well for Your Health

2009-08-28T10:46:00.000-07:00

Someone just asked me how to get a sweeten sauce without brown sugar, honey, or agave syrup. As I believe in "doing" to learn, we made a sauce together. What my friend learned is about the power of reduction process. When you start with nice ripe sweet fruits and concentrate their flavors, you end up with a very flavorful sweet sauce that will highlight any other food. This is what cooking well is all about, not short cuts with unhealthy ingredients.

Check my store (Click on the title) for my latest books on Cooking Well or on Amazon!

Chef Marie

Alli Weight Loss Products

2009-08-24T19:52:00.000-07:00

Here goes another weight loss products down the drain! In this case, we are talking about Alli. I just heard it on the news tonight. Alli may cause liver damage. Why do people keep going to these products when the simple solution is in front of their eyes and a lot cheaper too!

When will people learn that there is a safe way to lose weight? It does not have to involve pills, powders, food bars, or unhealthy processed foods.

Reflect on this sentence that I once said to a reporter:

"Enjoy nature's beauty by respecting the world you live in and using the produce of nature as your life source. It will define how you live."

Don't underestimate how it will particularly define your health!

I am available for consultation, just contact me here.

By the way, click on the "Title" to view the article about Alli.

Chef Marie

A Glass of Red Wine Can Do Some Good...

2009-08-17T10:45:00.000-07:00

Check this article by clicking on the title!

Life is a Playground

2009-08-10T22:31:00.000-07:00

I just saw a movie called: Yes Man with Jim Carrey. I usually don’t like Jim Carry, but he made me laugh and I thought he was pretty good. In the movie, one sentence got my attention. “Life is a playground.” Funny, I always thought that about life. Don’t get me wrong, I am a responsible adult, but I do have a certain childish side which always wants to have some fun. To me, playground is associated with fun, as I have great childhood memories in them. To me, it is also where I learned many life skills. A playground teaches so many things such as how to share, how to get along, how to compete, how to deal with kids that give you a hard time, how to control your emotions, or how to respect others. But it can also teach you not such good things and even survival skills. Parents should view such experiences as an opportunity to teach their children and get them ready for the adult world. Why, because all those lessons you learned as a child in a playground will be the same you will face as adults! So if you are a parent, think about it when you take your child in the playground. Give your child the opportunity to have fun and when a situation arises, make a point to make your child understand what happened and how to deal with it in the most peaceful way. You will prepare them for a better easier life.
Thanks mom and dad, I am still playing, but it is a much larger playground and loving it!

The Passing of A Great Coach

2009-08-05T15:53:00.000-07:00

Here is to you Mr. Folet!

You were one of my coaches I will always remember. You made ping pong fun and you taught me much about playing for the pleasure of it. I am glad our roads crossed and I will always treasure your memory. You have made a difference in my life and I will also treasure your words of wisdom. As we were talking about the death of a ping pong friend, I still can hear your words: “Sad news can cause a few tears, but it won’t destroy you." I did not pay attention much to it, as I did not understand it then. I do now and will add to it "It will strengthen your heart and spirit,if you allow it."

Thank you.

Chef Marie in the News!

2009-07-29T11:35:00.001-07:00

Click on the Title!

Cooking Well: Multiple Sclerosis

2009-07-24T11:28:00.000-07:00

This book is dedicated to my dear friends, Susie and Jacquie, which both have been suffering from this disease. You are close to my heart!

In the U.S. alone, approximately 400,000 people suffer from Multiple Sclerosis (MS). MS is an autoimmune disease that affects the central nervous system. There are a variety of symptoms of MS, and it affects people in different ways, but there is no cure.

Eating well can help strengthen your body, and make living with the disease a little easier. Maintaining a low fat diet with foods containing anti-inflammatory properties can improve your well-being by decreasing your MS-related symptoms and flare-ups.

Cooking Well: Multiple Sclerosis features over 100 recipes designed to improve daily functioning and aid in the treatment of this disease.

Cooking Well: Multiple Sclerosis also includes:
* An overview on how to live with MS
* A list of foods to avoid
* A meal diary and checklist to track your progress

Give the gift of this book to someone who suffers from MS, you will do a lot of good.

To order, just click on the title and you will be sent to Amazon site.

The body Sculpting Bible Express for Men

2009-07-24T11:21:00.000-07:00

Between family, home, work, and shrinking budget, going to the gym is probably way on the bottom of many busy men to do lists. Exercising is important, but so is feeding your body the nutrients it needs to function well.

So Chef Marie and the experts that started the body sculpting phenomenon have teamed up to create this latest version of The Body Sculpting Bible Express for Men.

This newly revised book includes

1.The newest and most powerful workouts designed to build strength and chisel your body in just 21 minutes a day.

2.A 21-Day Meal Planner with healthy recipes to help you to refuel your body and get the most out of your fitness routine.

It is the best and most resent solution available on the market to keep you in shape or get the shape you ever dreamed of!

To order, just click on the title and you will be sent to Amazon site.

The Body Sculpting Bible Express for Women

2009-07-24T11:16:00.000-07:00

Between family, home, work, and shrinking budget, going to the gym is probably way on the bottom of many busy women to do lists. Exercising is important, but so is feeding your body the nutrients it needs to function well.
So Chef Marie and the experts that started the body sculpting phenomenon have teamed up to create this latest version of The Body Sculpting Bible Express for Women.

This newly revised book includes

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Shopping List

2009-07-21T21:46:00.000-07:00

As someone asked me what my family shopping list looks like, I have decided to share this with YOU!

This list can be of major help to keep you in the right track when shopping for groceries. If your shopping list only contains healthy ingredients, then you won’t be eating junk food at home!

Use my list as a guideline for your seasonal shopping list. Break it down with your specific needs. This list does not include some pantry basis such as organic dried herbs, salts, flavoring, brown sugar, flours, coffees, teas, oils (olive, canola, walnut, grapeseed), vinegars (apple, wine, balsamic), peanut butter, soy butter, low-sodium soy sauce, honey, or maple syrup which are not necessarily bought every week. I only buy unsalted butter when baking for a special occasion.

- Fresh Organic Fruits – Frozen Organic ones for emergencies or when regular fruits are not available (no sugar added) – I freeze ripe bananas for my smoothies.

- Frozen pure Acai and other fruits for smoothies (no sugar added)

- Organic Frozen Fruit Bars (no sugar added) for those special hot days

- Fresh Organic Vegetables (onion, carrot, celery, leek, garlic, spinach, tomato, and mushrooms are always on the list, as I use them for bases such as soups, stews, or salads) or Pre-cut Organic Vegetables - Fresh herbs, as needed

- Lettuces or Organic Prepared mixes

- Frozen Organic corn, peas, and beans such Edamame. Other vegetables when really difficult to find fresh and mostly used for soups, stews, or smoothies

- Dried beans or Organic Can Beans for quick fixing

- Organic Wheat Pasta, Brown Rice, Wild Rice, Wheat Couscous, Grains

- Organic Potatoes, Yams, and Sweet Potatoes

- Organic Eggs

- Organic Low-Fat Milk (Cow, Soy, Nut, or Rice)

- Organic Low-Fat Plain Yogurt, Cottage Cheese, Vache-Qui-Rit (great for breakfast, snacks, cream like soup used for flavoring instead of cream) and on occasion 1 Reduced Fat Cheese

- Lean Organic Meat (Chicken, Turkey, Buffalo, Ostrich) – On occasion Organic Beef and Lamb - Organic Rotisserie Chicken (I use for sandwich meat or salad)

- Fish (mostly wild) and some seafood on occasion

- Tuna, Salmon, Sardines, Smoked Trout Can in Olive Oil, Tomato Sauce, or Water

- Organic Oatmeal or High Fiber Cereal (low-sugar)

- Organic Sauces such as Tomato, Red Bell Peppers Puree, Coulis, Pesto, Salsa, Tapenade and Anchovy Paste

- Dijon Mustard

- Nuts (Walnut, Almond, Cashew, Dried Edamame or Soy Nut), Raisins, Dried Fruits

- Organic Low-Fat and Low-Sodium Broth or Stock

- Hummus (when we don’t have time to make it from scratch) for dips with raw vegetables (Here is a tip, I like to buy regular hummus which I mixed at home to get different flavors Use the Organic Sauces such as Tomato, Bell Pepper, Tapenade, and spiced up with tabasco and peppers)

- Popcorn to make at home for snacks

- Organic Wheat or High Fiber Bread

- Organic Preserves (if homemade is no longer available) to mix with yogurt/cottage cheese

- Dark Chocolate (70% and higher)

- A bottle of Red wine (a controlled little pleasure that keeps me healthy) and Organic Grape Juice for those non-alcoholic drinkers!

No salad dressings you may say, we make our own vinaigrette!

I guess that is pretty much sums it up. I will finish by admitting that there is always something we forget on our list. Last week was flaxseeds.

Four Bean Salad

2009-07-05T01:45:00.001-07:00

Here is my recipe (4 servings) that appeared on ABC July 4th. It is extracted from The Park Avenue Diet

8 ounces dried garbanzo beans
8 ounces dried black beans
8 ounces dried red beans
8 ounces green beans
2 ounces red onions, diced (about half small onion)
1 large garlic clove, minced
4 tablespoons of olive oil
9 tablespoons white balsamic vinegar
3 to 4 tablespoons fresh salad herbs, minced
Salt and pepper to taste

In a bowl, mix the garlic, oil, vinegar, and herbs.

Cook the beans separately following the packing instructions. (Approx. 30-40 min.)
Place the green beans with a little salt in a pan and bring to a boil over high heat. Cook to desired tenderness. Strain and place immediately in ice-cold water. Strain and pat dry.
Place all the beans and red onion in a large bowl. Add the dressing, season to taste, and refrigerate for an hour before serving.

Comment: The salad can be served over lettuce, rice, and/or tomatoes.