Un superbe film sur les horreurs et les espoirs de notre alimentation moderne

«Solutions locales pour un désordre global», est un film documentaire sur l’environnement et l’écologie , réalisé par Coline  Serreau. 

La cinéaste nous fait partager via son documentaire les expériences de gens simples qui, dans le monde entier, ont décidé de refuser malbouffe, pesticides et méfaits de compagnies agroalimentaires. Des gens qui ont mis en place des initiatives locales et s’échange du savoir-faire sans s’inquiéter des réglementations.

Sans jouer la donneuse de leçons, Coline Serreau signe un film optimiste : «Je montre les dégâts que subit la terre, mais j’insiste sur le fait que ces dommages sont réparables…..C’est grâce à des gestes de ce genre que les choses évolueront de manière positive, insiste-t-elle. Il faut que, tant que faire se peut, les gens parviennent à une certaine autonomie grâce à la solidarité… » Et Coline Serreau de rajouter : «Je sais que la nourriture bio n’est pas accessible à tous et que l’hiver prochain, certains auront à choisir entre manger et se chauffer. Mais les débats lors des avant-premières de mon film prouvent que tout le monde a envie de se bouger!»

The Joys of Homemade Vegetable Broth !!!

Making your own vegetable broth is wonderfully easy and blissfully imprecise.
There is only 20 minutes of active time, it doesn't really require a recipe, it uses up those veggies in your fridge you've been meaning to eat, it tastes great, it stores easily, and is highly customizable.
Still haven't convinced you?


Well let's talk for a moment about broths you find in the store.  Cook's Illustrated did a taste test of 10 veggie broths for their May/June 2008 issue and I found the results surprising. Only one brand was remotely acceptable. Five of their broths were certified organic; not one of those was the winner. Here's a quote that might get you thinking about making your own broth at home:
If the vegetables you start with are not top notch, or if you're using scraps and peels*, extended cooking can enhance and concentrate any undesirable flavors in the vegetables…. Sure enough, our testers noticed sour, bitter, even "rotten" notes in each of our so-called stocks in our lineup.
And the organic broths?
…moderate sodium content and the lack of flavor-enhancing additives helped land nearly all of the organic brands at the bottom of the rankings.  These broths shared lack-luster–even off-putting–flavours , that tasters likened variously to "weak V8," "musky socks," and "brackish celery water."


The winner of the taste test has the highest salt content, high fructose corn syrup, MSG, disodium inosinate, and other additives you probably don't want in your broth.   The lowest ranking broth, an organic brand, only has salt as a flavor enhancer, but was described as "terrible tasting," "tastes like dirt," "like musky socks in a patch of mushrooms," and "rotten."
How does making your own broth sound now?   Pretty good, huh?

 


As I said earlier, making vegetable broth is blissfully imprecise. I'll provide the recipe I made up, but please use it as just a guideline to get you started.  If you're part of a CSA and the fall harvest of veggies has you overwhelmed, simply put the veggies you can't figure out how to eat in your broth.  I would say there are only three required vegetables for your stock: onions, carrots, and celery.

 
Onions, carrots, and celery are known collectively as mirepoix, a classic part of french cuisine.  All of these vegetables are aromatics, and you'll realize that as soon as you start cooking them together; suddenly your kitchen smells like thanksgiving.
You can fancy it up a bit if you feel like it by using parsnips instead of carrots, leeks instead of onions, or celeriac instead of celery.
Mirepoix is a great culinary trick to keep up your sleeve; it's a great starting point for many many recipes, especially soups and sauces.  It's not called the holy trinity of French cuisine for nothing.

 
*Scraps and peels are fine to use when they're your own, fresh scraps and peels.  I think the article is referring to leftover vegetable reject pieces from other food manufacturing processes that aren't the best quality, or the freshest.  I think it's worthwhile to invest in fresh onions, carrots, and celery (none of which are all that expensive) for the broth, but other additions can be scraps from other meals you've prepared, or veggies that you don't have any better plans for.

 

 

 
Vegetable Broth
Makes about 10 Cups of Broth

Minimalist Broth 
2-3 Tbs Olive Oil
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
4 liters Water
I also added, because I could
2 Parsnips, chopped
2-3 Tbs Tomato Paste (or one or two tomatoes)
A few Sprigs Rosemary (parsley is more traditional, use a lot!)
1 Head Broccoli (a strange but decent choice)
1 Sweet Potato (another odd choice, whatever)
You might also have or want to use
Any fresh veggie scraps from other meals
Leeks
Mushrooms
Celery Root
Potatoes
Peppers
Turnips
Any Greens
Zucchini
Fennel
You see what I mean?  If it's clean and fits in the pot, it can go in.  Minimal chopping, no peeling, just in the pot it goes!
Heat a large stock pot with some olive oil in the bottom. I chop my way through the vegetable list as I'm cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it's chopped up a bit. When you're out of stuff to add, pour in the water, turn up the heat and cover.  It should only take you about 20 minutes to chop everything and get it in the pot.  From then on out it's easy street.

 
Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling
I finish my broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concentrate the flavours


Strain the veggies out into a large pot


I further strained it through cheesecloth into a pitcher


The pitcher makes it easy to pour some of the broth into ice cube trays for easy storage. Ice cubed size chunks of broth make for easy defrosting and easy recipe additions

The broth will keep about a week in your refrigerator, and two good months in your freezer.  If you cook for the holidays, it's a good time to make some veggie stock and put it up now to use for all your upcoming holiday meals.  You'll thank yourself for being prepared, and your food will be that much more delectable!

COURS EN ALIMENTATION SAINE

 


Cours  en Alimentation Saine

François Demers, Chef Végétalien 
L'art de cuisiner la vie !

Quels que soient vos objectifs:

-Perte de Poids
- Adaptation aux Allergies et Intolérances
- Diminution de votre Consommation de Viande
- Ouvrir ses papilles à des menus colorés
- Désir de Changer vers de Meilleures Habitudes Alimentaires
- S'orienter vers l'Alimentation Vivante
etc etc !

Avec plus de vingt années d'expérience dans le monde des aliments naturels (Conseiller en Épicerie Santé et Propriétaire de resto Végétarien Biologique), je suis un passionné et désir partager cette passion.

Dynamique et terre à terre ,je serai à l'écoute de vos besoins . Que vous soyez néophyte ou avec beaucoup de connaissance , je saurai m'adapter .

Jamais ''granola '' et toujours à l'affut des nouvelles tendances culinaires!

 

Services Offerts:
* Accompagnement à l'épicerie santé
* Élaboration de menus variés
* Cours de cuisine végétalienne(vegan)
* Cours de cuisine vivante
* Interprétation des étiquettes ,etc etc

En groupe ou en privé

514-266-1443

franckobrains@live.com
Services offerts à Montréal .


Vegan and raw food courses also available in English!!

Spicy Thai wraps - raw-

 This one takes  time to prepare , but the result is unbeleivable !!! Your tastebuds will wonder what the hell is goin' on ???  It's by far one of my top 10 recipe...
Serve it with a  raw pad thai  and you're set for success !!!

SPICY THAI WRAPS (Inspired by Sarma Melngailis)

For the wraps: Makes 12 Wraps

1/2 cup chopped raw cashews (dehydrated, if preferred)
1 tablespoon sesame oil
1/2 teaspoon sea salt
1/4 cup maple syrup or agave or yacon
1/2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chipped red chile, seeds included
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded
6 very large collard green leaves
1 large carrot, cut into matchstick-size pieces
1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick
2 cups bean sprouts
1 handful cilantro leaves
1 handful torn basil leaves (thai basil is the best !)
1/2 handful mint leaves (torn or cut if leaves are large)

In a small bowl, mix the cashews, sesame oil, and salt and set aside.

In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter - like consistency.

In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).

Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce.

For the tamarind dipping sauce:
1 cup soaked and strained tamarind pulp
3 tablespoons maple syrup or agave or yacon
1 tablespoon nama shoyu
1 tablespoon extra-virgin olive oil
Pinch of sea salt


Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin, and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds, you should always strain it before use. Pull off an amount appropriate to your needs and soak it in warm, purified water for about 15 minutes. Then strain the pulp and liquid through a fine-mesh colander into a bowl to catch the usable diluted pulp, leaving the seeds and fibers caught in the mesh. (Discard what’s left in the strainer.)

Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.

Easy cashew-macadamia Soba noodles

 This recipe is top-notch, easy and  low cost !!!  Blasting the japanese rockers ROBIN in the speakers  while doing this is a plus!!!

Ingredients
One package soba noodles
1/4 cup soy sauce
1 Tbsp toasted sesame oil
1 Teaspoon lime juice
1 Tbsp cashew -macadamia butter(peanut butter will do -wont be as good though!)
1 Tbsp water
1 tsp ginger, grated
1 small clove garlic, minced or pressed
1 head broccoli or one bunch kale steamed
1 red bell pepper, thinly sliced
sesame seeds, chopped nuts, cilantro & chopped green onion for garnish

Directions
Prepare noodles as directed on package.

Drain noodles. In a small bowl combine soy sauce, sesame oil, lime juice, cashew-macadamia butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at a time until it looks like it will blend nicely with the noodles and not glop.

Top generously with chopped nuts, cilantro, scallions, sesame seeds, and steamed broccoli or kale

For a spicier version I add 1 teaspoon of thai  green curry paste !

Want Pesticides with that ??

When I (rarely) buy non-organic fruits and veggies, I'm never sure if I eat DDT or other chemical goodie ... How to know which produce is safe when not organic ...??? The average Canadian will eat about one pound of pesticide-fungicide each year!!! 'Don't know about you but, I don't feel to happy about that ... That's why I go organic when possible.

If it's not organic, I need to know what I`m feeding my kid with ... Thank god for the Environmental Working Group who created the Guide to Pesticides:

Here`s the highlight of that handy guide.

 

RANK	FRUIT OR VEGGIE	SCORE
1 (worst)	Peach	100 (highest pesticide load)
2	Apple	93
3	Sweet Bell Pepper	83
4	Celery	82
5	Nectarine	81
6	Strawberries	80
7	Cherries	73
8	Kale	69
9	Lettuce	67
10	Grapes - Imported	66
11	Carrot	63
12	Pear	63
13	Collard Greens	60
14	Spinach	58
15	Potato	56
16	Green Beans	53
17	Summer Squash	53
18	Pepper	51
19	Cucumber	50
20	Raspberries	46
21	Grapes - Domestic	44
22	Plum	44
23	Orange	44
24	Cauliflower	39
25	Tangerine	37
26	Mushrooms	36
27	Banana	34
28	Winter Squash	34
29	Cantaloupe	33
30	Cranberries	33
31	Honeydew Melon	30
32	Grapefruit	29
33	Sweet Potato	29
34	Tomato	29
35	Broccoli	28
36	Watermelon	26
37	Papaya	20
38	Eggplant	20
39	Cabbage	17
40	Kiwi	13
41	Sweet Peas - Frozen	10
42	Asparagus	10
43	Mango	9
44	Pineapple	7
45	Sweet Corn - Frozen	2
46	Avocado	1
47 (best)	Onion	1 (lowest pesticide load)

 
Note: They ranked a total of 47 different fruits and vegetables but grapes are listed twice because they looked at both domestic and imported samples.

Not eating animals = Domestic terrorists?? WTF ?..Let's talk politics ...

This is deeply disturbing. It’s the US government’s “Domestic Extremism Lexicon,” Here’s the government’s write-up on “Animal Rights Supporters”:

A movement of groups or individuals who ascribe equal value to all living organisms and seek to end the perceived abuse and suffering of animals. They believe animals are sentient creatures that experience emotional, physical, and mental awareness and deserve many of the same rights as human beings; for example, the right to life and freedom to engage in normal, instinctive animal behavior. These groups have been known to advocate or engage in criminal activity and plot acts of violence and terrorism in an attempt to advance their extremist goals. They have targeted industries, businesses, and government entities that they perceive abuse or exploit animals, including those that use animals for testing, human services, food production, or consumption.

Even  canadian Senator Hervieux Payette is ranting against  vegetarians
“The vegetarian lobbies have turned into extremists. They do not respect our democratic institutions and use savage tactics to achieve their goals, which greatly discredits their cause,” said Senator Hervieux-Payette. :

How about a passage noting that the top animal protection groups have publicly condemned every sort of action listed above, and that the movement overwhelmingly embraces nonviolence as a guiding principle?
The point of this writing seems to be to fabricate an excuse to put peaceful and dedicated animal protection activists on a government watchlist. And there’s more; look who animal protectionists are lumped together with: Aryan prison gangs, the militia movement, Neo-nazis, and white supremacists. When I think about how many Jewish people occupy influential positions within the animal protection movement ,this categorization disgusts me more than I can say.

Meanwhile, the industries that brutalize and slaughter ten billion animals a year, while worsening climate change and creating grave risks to public health, are somehow left off this “extremism” list. No doubt because they had a say in its creation.

So , according to them , when I eat my roasted squash with braised tempeh on quinoa pilaf  and talk about it or promote healthy living, I'm a threat to national security ?   WOW!  It makes me feel warm inside ....

Vegan Friendly Alcoholic Beverages

As I tour a lot around the world  with  The Brains , I need to know whats in my beer....gelatin?, fish byproducts , dead rats ? ..  Lotsa urban legends  when it comes to anwers ... I found this website that shows if my favorite beer is vegan friendly .... apparently not ! Guinness is on the black list !! dammit !!
  At least theres plenty of  other options to cause a good hangover !

Vegan friendly alcohol  beverages  at    Barnivore Your vegan wine and beer guide

cheers !... prost !  salus!  santé!

Vegan Cook book

Im not a recipe  follower , not at all actually , but I like to  get some inspirations from good chefs once in a while ... This book rocks!
The Veganomicon !

This book is very good .. lotsa cool and refreshing ideas  !!

From their website :
Veganomicon intends to fully prepare you for the vegan revolution. Besides just giving you 250 recipes we've also included lots of basic stuff. Maybe you already know how to roast pumpkin, soak beans and toast millet. In that case - awesome! Then you can just be like "Shut up Isa and Terry!" and move on to an adventurous casserole. But we also had the beginner cook in mind, or maybe just the forgetful cook who can't be bothered to memorize grain to water cooking ratios or the roasting time for sweet potatoes. So we've included prep information and simple preparation guides for beans, grains and veggies.

We've also made Veganomicon as kitchen friendly as possible, including icons at the top of each page to indicate which items are gluten-free, low-fat, under 45 minutes, soy-free and supermarket friendly. Of course there are also the usual suspects, peruse the sections below and try out some recipes.

Franckobrains is Back to the kitchen !!

Back to the kitchen, the same kitchen I used to own when I had my Vegan restaurant in 2005. When I closed it I hade many requests from old customers and regulars to re open something asap....


For me the restaurant life was over ! But after 4 years of cooking for friends and family , the natural urge to share my tasty recipes came back at the same time as the availability of my old kitchen !!! Coincidence ? I think not !

Next week will re-introduce the Psychobilly Vegan chef into his old kingdom of raw,real and vegan food !! The concept  will be a bit different :  I will offer ready to eat vegan and organic meals .. .that way you can bring a little bit of Franckobrains into your own home . Isn't that amazing ?

I will also  share some of my recipes and will post my reviews of cool places I'll visit when on the road with my band THE BRAINS...


I will also write some posts in french, occasionally , for my fellows french quebecois!

And the return of my vegetarian cooking classes will be in full effect soon !!! more to come !

My kitchen is located at the BIOTERRE health food store in the Mile End area in Beautiful Montreal, come and say hi ! (and buy my food!)