Friday Hummus
It’s friday, and I have pretty much run out of all my produce that I acquired last weekend at the Farmer’s Market. Whew! good think tomorrow is Saturday…
When I got hungry today, I just took a grim look in the fridge and cabinet and took out some of the ingredients that I had left. What happened was, I turned out a really yummy Hummus… Check out the video to see what I came up with and get the recipe…
Chia Seeds… Really? Yup, Really!
As silly as it may seem, the newest and most exciting trend that I’ve seen in the health food world is the inclusion of chia seeds into your daily diet. Yes, that’s right: chia seeds, the very same seeds that are used to decorate cheesy household ceramic pets. At first I looked at this with a skeptic eye, but then I noticed that everyone from Dr. Oz to Dr. Weil is getting on the chia seed train.
As it turns out, chia seeds are incredible sources of so many vitamins, minerals, and other vital parts of our diet. According to recent studies, chia seeds have the same of the highest omega-3 levels of any food out there—even more than Atlantic salmon.
In addition to those wonderful omega-3 fatty acids, chia seeds have more protein, fiber, and calcium that flax seeds, and are also a great source of phosphorus, magnesium, niacin, and zinc.
As a result of their high nutrient content, chia seeds can help with so many of the common ailments that occur more and more commonly as we age: high blood pressure, low energy, arthritis, general inflammation, heart disease, and even diabetes.
Because chia seeds slow down the rate at which the body converts carbs into simple sugars in our bodies, new research has shown that they can significantly aid in controlling blood sugar, thereby battling diabetes. Additionally, chia seeds can block calorie absorption, helping craving reduction for those of us battling weight issues.
According to ancient documents, Aztec warriors used chia seeds to boost their energy, maintain stamina and endurance, and even build muscle tissue.
Maybe the best thing about chia seeds is their versatility: with health experts suggesting two daily servings of 20g (about 1.5oz), a variety of meals with which you can incorporate them are a must. Some of the best ideas out there include cereal, yogurt, cottage cheese, oatmeal (see recipe below), or smoothies. Another great idea is to incorporate them into baked goods, such as breads, cookies, muffins, or pancakes.
They can also be eaten raw, added to salads, or soaked in fruit juice. One advantage that they have over flax seeds is that the body digests them much more easily —in fact, they’ve been shown to aid digestion—so there is no need to grind them up before eating them.
So, try out something new and add some chia seeds to your diet. And don’t worry—you won’t grow bright green sprouts out of your head.
Probably.
Chia Oatmeal Recipe:
1 Tablespoon of Chia seed
5 tablespoons of Organic Oats
½ of one Banana sliced or other fruit such as apple or peach
½ teaspoon of Cinnamon Pinch of sea salt
1 tablespoon of agave nectar or raw honey
small handful of chopped walnuts or almonds
1 ounce of coconut milk or almond milk optional
Bring one cup of water to a boil; add all ingredients to water; continue stirring for about 5 minutes or until you get nice texture. Serve with coconut milk.
Check out this recipe on Foodista too!
Chocolate Peanut Butter Chia Pudding
Recipes From Trip to France
As promised, here are the recipes that my daughter Nicole and I made one evening while in Paris. I have got to say, both recipes turned out amazingly delicious! Enjoy… Oh and enjoy some photos too 
Me & Nik in Paris near the Eiffel Tower
Me and Nik in the South of France... Are we cute or what?
Okay, first recipe and first course for the evening:
Soupe Printaniere
Spring Harvest Soup with Fava Beans
This fresh, creamy green soup celebrates the arrival of spring’s first fava beans, they are so tender.
Serves 6
2 tablespoons olive oil
3 onions, finely chopped
4 slices bacon, chopped
2 garlic cloves, chopped
5 cups chicken or vegetable stock
3 pounds fresh fava beans, shelled
Sea salt, to taste
Freshly ground black pepper, to taste
A bunch of fresh flat-leaf parsley, leaves chopped
1. Heat the oil in a large pot over medium-high heat.
2. Add the onions and bacon and cook until the onions are browned, about 5 minutes.
3. Add the garlic and cook for 2 minutes more.
4. Stir in the stock and about three-quarters of the beans. Bring to a boil.
5. Reduce the heat to low, and simmer until the beans are tender, about 30 minutes.
6. Blend in a blender until smooth and return to pot. (we used a blending wand right in the pot)
7. Add the remaining beans and simmer for 5 minutes.
8. Season with the salt and pepper. Sprinkle with the parsley, mix well, and serve hot.
Nicole & host parents enjoying the soup
Next course:
CHEVRE CHAUD A LA GASCONNE
WARM GOAT CHEESE GASCON STYLE
This recipe is a regional version of the classic warm goat cheese salad.
Serves 6
Endive & Warm Goat Cheese Crostini Salad... It was delish!
A bunch of fresh basil
2 garlic cloves
3/4 cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
6 individual small goat cheese rounds (crottins)
1 baguette
1 head red endive, leaves separated (our endive was not the red version, it was green)
1/2 cup pitted black or mixed olives (we used mixed)
To make the marinade, finely chop the basil and garlic, then add the oil, salt, and pepper. Pour the marinade into a shallow dish and add the cheeses, making sure they are coated evenly. Cover and refrigerate for 24 hours. (Huh? we may have not read that little section when we made the dish, so our cheese only marinaded for about 2 hrs and it was still fantastic
1. Cut the baguette into 12 thick slices and toast.
2. Cut the cheeses in half crosswise, arrange on a baking sheet, and grill under hot broiler until golden.
3. Place 1 cheese on each toast.
4. Divide the endive leaves and olives among 6 plates.
5. Place 2 toasts on each plate, then top with the marinade.
You might be asking, “what about dessert Dianne, you said there was typically 3 courses?” Well, you’re right. However, we cheated and bought dessert. It’s Paris for goodness sakes! They have amazing desserts already made for us 
Hope you enjoy the recipes and have a chance to try them. Let me know what you think.
Final Chapter of the Book & More From My Trip To France
I want to talk a little about Rituals today.
We have so many cultural and holiday rituals that we experience every year. Christmas, Hanukkah, New Year’s Eve, Thanksgiving, Fourth of July and so on.
Rituals give us meaning to different aspects of our lives; other important rituals include birth, marriage and death. Mireille Guiliano states in Chapter 5 of French Women Don’t Get Fat, “through it all, until the end, there is the ritual of eating.”
In our fast paced world, daily rituals can be a source of comfort. I know that while I was in Paris with my daughter, I was fortunate enough to stay with her host family and experience the ritual of eating every evening… Nicole and I even cooked for them one evening. I will share photos and recipes of the meal in the next post. but I have to say it turned out amazing and we bought all of the ingredients at the local markets.
It is the French tradition to have 3 course meals every evening, with a possible 4th course of cheese before dessert. And that, was my experience.
Our Cheese Course Before Dessert. So Fresh, So Good
It was lovely and relaxed and of course, there was wine. So why do the French stay slim and still manage 4 courses and why was I able to not gain weight during my 3 week vacation… It’s because of several factors.
Each course was a small to moderate portion. We ate slowly and enjoyed the company and conversation, most of which revolved around food. It’s weird, the French absolutely love their food, but they don’t obsess about it.
The majority, if not all of the ingredients were fresh, no preservatives and no chemicals. Even the simplest dish was so tasty because of its freshness.
Each dish has a new plate that is served separately, one at a time. As Mireille states, it is unheard of to have the whole meal on one plate. Eating one dish on a separate plate, one at a time allows you to slow the eating process down and also allows for improved digestion. The French do not leave the table feeling full; they leave the table feeling satisfied.
Another very key component to eating as the French do is to eat seasonally. In chapter 6, Mireille explains this idea and its importance. Most of us in the U.S. have moved away from this idea because of the convenience of global distribution.
We should be eating with the rhythm of the seasons to keep our bodies in a state of balance and equilibrium. For instance, right now during the warm/hot summer months, we should be eating more cooling type foods. Salads & berries are ideal. However, in the colder winter months, this style of eating is not conducive to good digestion, we need more warming and hearty foods.
Eating the fresh Strawberries on the beach in the South of France... It was a rough time
Fresh Strawberries from the open air market! So Sweet!
This is an area that I will be sharing quite a bit about with you soon. For now, feel free to get the book French Women Don’t Get Fat and enjoy all the recipes and wisdom Mireille Guiliano has to offer.
Stay tuned to the next blog post with the recipes that my daughter & I made one night in Paris.
Day One in Paris
As exhausted as I was landing in Paris at 7:30 a.m., I was also exhilarated! I was seeing my daughter for the first time in over 5 months and in France for the first time.
Our first day was full! We went to the flat where my daughter has been living with her host parents Ghislan and Samir and their baby Nathaniel. After appropriate greetings, Nicole and I were off for a long walk in her neighborhood on the outside of the center of Paris.
We walked for about an hour and a half. Our first mission was to find fresh bread and cheese for our walk… We did and we found a beautiful open air market with amazing and beautiful fresh fruit, veggies, cheese, poultry, fish and flowers.
After finding our fresh out of the oven, still warm bread, we continued our walk through a beautiful green pathway. (see video below). After our walk we went back home to a freshly prepared lunch of Moroccan cous cous and vegetables and a little wine of course !
After lunch, we took the metro into the center where we saw the Place de Bastille, Louvre, Jardins d Tuileries (Tuilerie Garden) & Place de la Concorde. In Tuilerie Gardens, there were two large duck ponds where we proceded to take a long nap in the sun before heading back to the flat for a Pique Nique (picnic) by the lake, lovingly prepared by Nicoles’s host family…
After a long day and an episode of Friends online, I passed out for 10 hours of sleep. Now it’s past midnight on day two and I am still awake… Enjoy the short video that gives a quick run-down of day one’s events… A vientot…
