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.
French Women Don’t Get Fat… Overture
Mireille Guiliano, the author of French Women Don’t Get Fat seems to have the life many could only dream about… I know it sounds like a dream come true to me.
She was born and raised in France and now shares the United States as her home as well. Her job??? She is the CEO and director of Champagne Veuve Clicquot. Essentially, her job requires her to eat in restaurants approximately 300 times a year, and never without a glass of wine or champagne to accompany her… I’m just wondering, where do I apply???
What’s important to note here is… she is NOT overweight! She has learned to maintain her weight from what she came to learn from her French culture and will share with us how we can do this too…
The book begins with Overture, the introduction, where Mireille reminds us that 60% of Americans are overweight, and the fastest selling books are diet books. She then asks the obvious question, or what should be the obvious question, “why don’t the million-copy wonders put an end to our overweight woes?” Simply put, “unsustainable extremism.” She also let’s us know, that “extremism, has never been the French way”.
However, from what I’ve seen and she also believes, Americans want quick fixes, and are willing to take radical steps to lose weight. Unfortunately, we all know happens once we stop these unsustainable extreme measures… The weight shows right back up.
Mireille says, “Banish the diet books and adopt what French Women have, a balanced and time-tested relationship to food & life!”
“French Women don’t skip meals or substitute slimming shakes for them…They eat with their heads and they don’t leave the table feeling stuffed or guilty.” Mireille also states here, “Learning that less can be more and discovering how one can eat everything in moderation can be keys.”
Depriving ourselves sets us up for failure. All we think about is the very thing we “can’t” have. I understand there are exceptions to most rules, like gluten for celiacs. What none of the diet books express is any consideration for bio-chemical individuality. They do not take into consideration, gender, race, age, activity level etc.
It seems to me that French women eat much more intuitively… This book is already so in line with my training, and how I coach my patients and clients… To stay motivated, variety is important, in our food as well as our activity. I don’t know about you, but I get bored easily!
Mireille also refers to “French Zen” which of course I love with my background in Chinese Medicine. She covers not only the food on our plates, but other elements of healthy living, including physical, emotional, intellectual and spiritual health. In my training, I refer to this as Primary food. Our relationships, activity, careers, and spirituality.
I’m already loving what I’m reading…
Stay tuned til tomorrow, Chapter 1 Vive L’Amerique – The Beginning… I am overweight
Let me know what you think so far.
What Does an Anti-Inflammation Diet Have to do With Longevity?
So many people are looking for that special diet that will change everything about the way they look and feel, but I’ve started to notice that most of the diets out there are more like programs rather than lifestyle changes, focusing on a quick fix, and not long-term health.
However, in the search for a comprehensively anti-aging lifestyle, I’m hearing more and more people talking about the role of an anti-inflammation diet. I found it a little odd that there were no really concrete rules or regimens, such as a gluten-free diet or a açai super-fruit diet, so I asked myself what, exactly, does “anti-inflammation” mean when it comes to our food and the way that it interacts with our body?
As it turns out, all food can be divided into three categories based on how they affect us on a cellular level: pro-inflammatory, neutral, or anti-inflammatory. By choosing an anti-inflammatory diet, not only can we slow down the affects of aging on our cells, but also fight against heart disease, cancer, and Alzheimer’s.
The good news is that anti-inflammatory foods are easy to find and delicious to use. For example, whole grains, all kinds of beans, and nuts and seeds are all great anti-inflammatory foods. Even better news? Natural dark chocolate and red wine are also anti-inflammatory, and high in antioxidants, and can slow down the affects of aging.
Another really important thing to include in your anti-aging diet is a variety of richly colored fruits and veggies, especially cabbage, onions, and garlic.
Doctor Andrew Weil, creator of the Anti-Inflammatory food pyramid (http://www.drweil.com/drw/u/ART02995/Dr-Weil-Anti-Inflammatory-Food-Pyramid.html), says, “Following an anti-inflammatory diet can help counteract the chronic inflammation that is a root cause of many serious diseases, including those that become more frequent as people age. It is a way of selecting and preparing foods based on science that can help people achieve and maintain optimum health over their lifetime.” With that in mind, here are a few recipes that are high in anti-inflammatory foods, not to mention really tasty.
Recipes from: The Anti-Inflammation Diet and Recipe Book by Jessica K Black, N.D.
Five Minute Breakfast (can’t beat that, and it’s a warm breakfast too)
1 cup leftover cooked brown rice
¼ teaspoon cinnamon powder
1/8 cup raisins
¼ cup chopped walnuts
¼ cup sunflower seeds
½ cup rice milk or almond milk or other milk alternative
1/2 teaspoon maple syrup (optional)
Combine all ingredients in a saucepan on the stove. Add milk to cover the rice for a cereal consistency. Warm over moderate heat to desired temperature and serve.
Serves 2
Nutritional Information:
370.5 calories~11 g protien~40.7g Carb~5.2 g fiber~20.4 g total fat-This recipe is chock full of nutritional value, Omega 3’s, folate, and remember cinnamon is great for regulating blood sugar.
Dianne’s Personal note:
I started doing this with my leftover brown rice years ago and found it such a great alternative to oatmeal. (I still love oatmeal, but great for a change)
Substitutions:
Any nuts and seeds you like and you have on hand. I also really like dried cranberries instead of raisins..
Quinoa Vegetable Salad (this can be for lunch or dinner)
2 cups leftover cooked boneless, skinless chicken, cubed
1 cup cooked quinoa or 1/3 cup dried quinoa
1 medium apple, peeled and chopped
2 stalks celery, chopped
1 medium carrot, shredded
¼ cup walnuts
1/3-cup raisins
1 ½ tablespoons organic mayonnaise (w/ no preservatives or hydrogenated oils)
4 large lettuce leaves (for serving)
If dried, cook quinoa according to directions
Toss all ingredients together, and serve chilled over lettuce leaves.
Serves 4.
Nutritional Information:
284 calories~20.8 g protien~31g carbs~3.7g fiber~9.4 total fat
Quinoa is a high-energy grain and a complete protein. It contains more calcium than milk.
Substitutions:
You can substitute many different kinds of chopped fruits, nuts or raw vegetable. You can use cooked or canned salmon in place of chicken, or just completely leave meat out.
Dianne’s Personal Note:
I would add scallions, zucchini, avocado and I would prefer to leave out the mayo and add olive oil and lime juice. Just my personal preference.
I hope that you gained a little insight about how an Anti-Inflammation Diet can affect the aging process… Please leave a comment and let me know.
“This entry has been posted as part of Prevention Not Prescriptions Tuesday hosted by The Kathleen Show” Please check it out here!
