Cod Health Benefits
High source of vitamin B12.
Excellent substitute for meat protein, with one serving containing over 40% of daily protein needs, with approximately 21 grams per 4 ounce serving.
High in iodine, selenium, phosphorus, choline and vitamin B3
Supports heart health as vitamins B12 and B6 keeps homocysteine (a molecule that can damage blood vessels) levels low.
Fig Health Benefits
Good source of magnesium, manganese, calcium, copper, and potassium, K and B6.
Can lower blood pressure (due to potassium).
Filled with antioxidants which help to neutralize free radicals.
Good source of fiber.
Figs promotes heart health.
Helps lower cholesterol.
Figs are an excellent nutritional source for pregnant women.
Salicornia Health Benefits
Also known as "asparagus of the sea" this salty, bitter, yet savory little sea vegetable is packed with nutritious health benefits and can be eaten raw (with sandwiches or in a salad) or lightly sautéed and incorporated into eggs, risottos or with potato or pasta dishes.
Cooking Notes: Make sure not to overcook the salicornia as it will destroy the flavor. And be careful when adding salt as it is already naturally imbued with salt from the ocean.
- Edible plants found near the ocean have a better balance of amino acids than land-based plants.
- Salicornia is high in complex carbohydrates and low in fat and calories.
- Excellent source of B-complex vitamins vitamin C, and vitamin A.
- Good source of minerals, calcium, iodine and iron and is a good supplement for people who do not eat enough seafood and need more iodine in their diet.
Health Benefits of Almond Milk
Almond milk contains the same nutrients as milk (most almond milks are fortified with extra A, D, and E vitamins) and is a good substitute for those with intolerance to dairy products or soy.
Maintains healthy blood pressure.
Promotes kidney health. Unlike dairy and soy products, almond milk contains limited amounts of potassium, which can be harmful to the kidneys if found in excess in the body.
Skin Health. Almond milk contains high levels of vitamin E, which repaired damaged skin cells and acts like an antioxidant.
Good source of calcium.
No bad cholesterol. Promotes heart health.
Unsweetened almond milk is a good option for diabetics (unlike soy milk, which has a comparatively higher sugar content) as a typical serving only contains 8 grams of complex carbohydrates.
Low in calories and fat per gram when compared to other milk options.
*When possible, choose organic almond milk, as almond trees are often sprayed with harmful pesticides.
Health Benefits of Beets
– Lowers blood pressure and supports a healthy heart (1)
– Beet juice can slow the progression of dementia by increasing brain oxygenation. (2)
– Anti-inflammation. The choline in beets is a versatile nutrient that can reduce chronic inflammation in addition to improving sleep and memory, as well as maintaining proper muscle movement and fat absorption. (3)
– Beet juice increases athletic performance due to improved muscle oxygenation. (4)
History of Escargot
Escargot translates into "edible snails" and is a delicacy in France, Portugal and the Catalan region of Spain. Archeological excavations have shown that snails have been eaten for thousands of years. The Romans in particular considered snails an "elite" food as noted in the writing of Pliny, a Roman, naturalist philosopher. In French cuisine, the snails are removed from their shells, cooked separately in garlic and butter and then placed back inside their shells and served.
Health Benefits of Chocolate (70% or darker)
Chocolate is packed with vitamins and minerals like iron, magnesium, copper, manganese, potassium, phosphorous, zinc, and selenium. (1)
Chocolate may improve blood flow and pressure. Flavanols in dark chocolate can stimulate endothelium (the lining of the arteries) which produces nitric oxide, which sends signals to the arteries, telling them to relax, lowering blood pressure. (4) (5)
Skin health. Dark chocolate can protect against sun-induced sun damage, improves blood flow to the skin and increases skin density and hydration. (8)
History of the Terrine
The terrine dates back to the Romans and was rumored to have been a favorite of Nero. It has evolved over the centuries and has become engrained in French culinary tradition in the form of oven baked meat and fish pâtés.
The French fashion their terrines with finely chopped meat marinated overnight in a wine and herb mixture and then oven baked in an earthenware dish au-bain-marie. The dish is pressed with a heavy object while in the refrigerator for several days in order to release trapped air pockets and to further infuse the flavors.
History of Sauce Béarnaise
Sauce Béarnaise is considered a "child sauce" born from its mother sauce, hollandaise sauce. The main difference is that a Béarnaise sauce adds shallots and tarragon. Created through an emulsification of butter and egg yolk, the sauce was originally intended for steak. It's name is derived from the Béarn region in France. Culinary history supports the idea that this sauce was originally created by chef Collinet for the 1863 opening of his restaurant Le Pavillon Henri IV, named after Henri IV who was from Béarn. (1)
Benefits of Roasting Vegetables
– Roasting certain vegetables increases the bioavailability of their nutrients. You get more carotenoids from sweet potatoes if you roast them as opposed to steaming or sautéing them. Boiling leaches out nutrients the most.
– Roasting uses less oil and keeps the calorie count low.
– It is very easy to roast vegetables and takes less stove time and clean up.
– Roasting draws out the natural sweetness of the vegetables in their purest form.
– Even while roasting maintains the "pure" form of the vegetable, you can still add spices and sauces to play with the flavors.
Ginger Shot: Ginger root about the size of your hand (X2 if you want to make a few shots) + 1 apple
Green Boost: 1/2 cucumber, 4 handfuls of spinach + 1 tablespoon spirulina powder
Cumin Elixir: 2 oranges, 2 tablespoons Turmeric + 1 teaspoon black pepper powder
Antioxidant Hormone Balance Boost: 1/2 cup pomegranate juice, handful of blueberries + 1/2 tablespoon Maca powder
Aloe Flush: 1 aloe leaf (1/4 cup aloe juice) + 1 lemon
Immune Boost: 2 clementine + 2 carrots + 1/2 teaspoon zinc powder
Liver Health Elixir: 2 beets + 1 tablespoon turmeric powder + handful of spinach + 1 Apple
Hangover Cure: 1/2 cup coconut water + 1 teaspoon sea salt + 2 beets + 1 celery branch + 1 handful spinach
Headache Reliever: 3 beets + 1 green apple + 1 cucumber + bushel of watercress + 1 lemon
Strawberry+Chocolate Stress Relieving smoothie juice: 3 celery branches + handful of strawberries + 1 banana + green tea powder + 1 tablespoon raw cacao powder
Enzyme-Rich Food Sources:
Shitake, Reishi and Maitake mushrooms
History of the French Fruit Tart
The French tart is thought to be a product of medieval pie making dating back to the 16th century. This early version was originally made with meat and other savory fillings. By the 18th century, the pie had taken on a sweeter interpretation and was viewed as high-cuisine and favored amongst nobility. These tarts were made with shortcrust pastry shells filled with custard and decorated with fruits.
Cauliflower Health Benefits
Contains cancer-fighting compound, sulforaphane, which is a sulfur compound that has also been shown to kill cancer stem cells. (1)
Boosts heart health. Sulforaphane helps improve circulation and kidney function. (2)
Rich in vitamins and minerals; mainly vitamin C, K, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. (4)
Supports brain health. Choline in cauliflower is a B Vitamin known for its role in brain development. (5)
Detoxification support. (6)
Digestive benefits due to high concentration of dietary fiber. (7)
Health Benefits of Radishes
Liver purifying+kidney cleansing properties
Inhibits urinary tact infections
Reduces destruction of red blood cells by facilitating oxygen absorption in blood
Filled with anthocyanins, which have anti-cancer and anti-inflammatory properties. Radishes also have detoxifying anti-carcinogenic properties
Relieves constipation (high in fiber)
Lowers blood pressure (good source of potassium)
Positive impact on blood sugar levels
Source of vitamin C, phosphorous, zinc, B-complex
Good Saturated Fats+Lowers Cholesterol
Not Readily Stored As Fat+Easily Digested
Fights Alzheimers Disease+Memory Boosting
Promotes Heart Health
Good For Cancer Patients+Reduces Chemo Side Effects
Increases Absorption of Omega-3 Fatty Acids
Eases Pancreatic Stress
History of Steak Diane Sauce
Steak Diane sauce was named after the Roman goddess Diana of wild animals and the hunt. Her body was considered sacred and when a hunter happened upon her while she was bathing in a river, she turned him into a stag, acounting for the fact that artistic depictions of Diana show her accompanied by a deer. In the 19th century, chefs named their black truffle and cream à la Diane sauce after the goddess as an accompaniment for venison. Over the centuries it evolved into a mushroom steak sauce flambéed with Cognac or brandy and exploded across restaurants in the 1960's as a fiery, table-side dining presentation.
Radish Health Benefits (1)
Fights viral infections due to high Vitamin C content
Soothes sore throats and clear sinuses
Detoxifying. Radishes can help break down toxins and cancer-causing free radicals.
Weight loss + Metabolism Boosting
Antioxidant + Anti-Aging
Cholesterol Lowering + Heart Health
Filet Cod (Cabillaud)
Olive Oil + Coconut Oil
Salt + Pepper
Vegan Soy Cream (one store serving per every couple of handfuls of sliced mushrooms)
(Sautee mushrooms with olive oil, add soy cream, S+P, herbs optional and reduce to thick sauce)
Thinly slice radishes
Soak in white vinegar and agave marinade for half an hour (or more, for deeper pickling, which is always good)
+Nori cut into squares for presentation
Milk of choice (pictured: almond), 1 cup
1/2 cup water
Cumin pods, small handful
Ground turmeric, 1.5–2 tablespoons
Black Pepper, a few grains or 2 teaspoonsCinnamon, 3 sticks or 1 tablespoon
Ginger, several slices fresh ginger or 2 teaspoons powdered ginger
Anise, 3-4 star pods or 1 teaspoon powdered anise
Vanilla, sprinkle of seeds or a 2-3 drops
Agave or Honey (aim for organic to avoid pesticides), 1-2 tablespoons
Place milk and water in medium sauce pan.
Add spices and other ingredients and gently simmer to infuse for roughly 20-30 minutes. Add more milk/water if reduced too much.
Strain and serve+leave an anise pod in cup as a garnish
2–3 large zucchinis (courgettes)
Drizzle of olive oil
Slice zucchinis into inch-wide cuts, scoop out part of inside to create shallow bowls into which you'll place the filling
Sautée diced shallots and bacon together and then fill it into the zucchini cups. Arrange on foil-covered baking sheet
On a separate baking sheet, place thinly sliced shallots/onions and coat with olive oil, S+P
Bake at 350ºF/180ºC for about 10-15 minutes (keep an eye on the cooking process because the shallots might cook faster!)
Parsnips Nutrition (1)
Potassium, manganese, magnesium, phosphorous, zinc, and iron
Vitamin B, vitamin C, vitamin E, vitamin k
+ high fibre and some protein
- High levels of folate in parsnips reduces homocysteine levels in blood (2)
- Parsnips contain high levels of soluble dietary fibre, which is associated with reducing cholesterol levels, facilitating gastro functioning and lowering chances of diabetes. (5)
- Folate, as a B-vitamin is also related with lower birth defects. (6)
- Packed with anti-oxidants, parsnips boost the immune system and stimulate the production of white blood cells, which are crucial in fighting disease. *For chemo patients with unstable white blood cell levels, parsnips are a nourishing option. (7)
Dozen or so radishes (sliced)
1 part feta cheese (microwave melted)
1 part cream cheese, softened
Handful, nice quantity of dried cranberries, finely chopped
Salt, pepper, dash of agave
Whip together melted feta and cream cheese. Add s+p and agave.
Sandwich mixture between radishes
Coconut Oil Health Benefits
Fights Alzheimer's Disease+Memory boosting
The history of salted French caramel dates back to the 14th century and is grounded in a story about kings and taxes.
In 1343, King Philip VI of Valois created a national salt tax known as the Gabelle, making salt a luxury that only the rich could afford. As a result, butter became unsalted. However, there were certain "free counties" exempted from this tax, including Brittany, the current salt capital of France.
This salt tax led to one positive outcome: the invention of salted butter caramel, a salty sweet delight, which originated in Brittany, believed to have been invented by legendary chocolatier and caramel-maker, Henri Le Roux. In 1980, salted butter caramel was voted the best candy in France.
Today, you can find caramel candies and lollipops and pots of caramel in shops and grocery stores throughout France.
Clementine peels (pesticide-free)
Take a few stacks of fresh fig leaves. Let the leaves dry in the sun, on a radiator, or in an oven for 30 minutes on the lowest temperature to fully dry and dehydrate them.
Crumble leaves between fingers until finely shredded.
Finely chop clementine peels, let dry on a small plate.
Once peels and leaves are crumbled and dry, mix with a handful or tea (depending on how many leaves you have) and seal inside a glass jar for the flavours to infuse.
Boil water and make tea!
What I love about this apéro hors d'oeuvre is that it is so easy to put together and the flavours blend so well together and it just blows peoples' minds. I made this for New Year's Eve party in our home in Normandie this year and everyone devoured these. Compliments given mid bite!
The secret is the fromage blanc mixed with herbs and a dash of vinegar to offset the sweetness of the beet. In America, fromage blanc (a sort of yoghurty-smooth cottage cheese) can be replaced with sour cream or greek yoghurt.
Boiled beets, sliced and cut into squares
Boiled quail egg, sliced
Fromage blanc (or greek yoghurt or sour cream)
Herbs, minced (I used chives, thyme, rosemary in mine)
White balsamic vinegar
Boil, mix and then pile them up!
350 grams sugar
100 g of petals (pesticide-free)
15 grams pectin (agar-agar)
2 litres water
*2-3 cups strawberries/raspberries (optional)
Cover rose petals with about 2 litres of water, bring to hard boil for around 10-15 minutes.
The water will turn brown. Add the lemon and it will burst back into a deep pink.
Drain to separate liquid from petals (if you prefer a petal-less jam, just reserve liquid, otherwise add a few cups of petals back into the rose water.
Whisk in sugar and pectin until dissolved. Boil for a good 40 minutes to an hour until the mixture reduces and thickens slightly.
Pour rose mixture into sterilised jars. Seal and place top-side-down in refrigerator to cool. Jam must cool entirely to set. If desired consistency is not achieved, simply open the jars, re-sterilize, and boil the liquid longer... it took me three times to get it right.
Peeled clementines (1 per serving)
Balsamic vinegar (preferably reduced)
Toss the peeled clementines and pomegranates with balsamic vinegar and S+P and top with finely diced rosemary.
Rosemary Tincture Recipe
(1 handful of rosemary branch/ 1/2 cup per cup liquid)
Organic Apple Cider Vinegar (pictures above) or high proof Alcohol such as vodka or brandy
Organic, Fresh Rosemary
Remove rosemary from branches, chop and place inside sterilized jars and pour liquid over herb and seal from six weeks to one year. Strain rosemary leaves when infused to your liking (you need a minimum of six weeks for the herbs to properly infuse) and take a few drops under the tongue when sick or in need of immune boosting. Herbs are not to be taken lightly, use only when necessary as with antibiotics.
Store in cool, dark place. And remember that the tincture expiration date for vinegar and vodka is much shorter than alcohol tinctures, lasting around one year
4 apples, preferably red to give suggestion of rose petals
Gluten free pastry dough
Coconut oil or egg white for glaze
Powdered sugar for dusting
Olive Oil (for pan)
Salt+Pepper (added before and during cooking)
Lime (drizzled on about halfway through cooking)
Mushroom vegan sauce
Soy or coconut cream
Sautée mushrooms in olive oil or coconut oil. Once crispy and cooked through, addd cream, S+P and stir until reduced and thickened slightly.
Lentils (1/4 a cup uncooked beans per person)
Chicken or vegetable bouillon cube if you don't have stock
Pepper (and salt if foregoing the already salt bouillon)
Water for boiling
Soak dry lentils for one hour with S+P and other herbs such as rosemary and bay leaf. Cove with water in a saucepan and boil for 15-20 minutes. Add spices, herbs, or bouillon cube if desired.
Rose Hip Jam Ingredients
2 quarts rose hips
6 cups water
1/2 cup fresh squeezed lemon juice
1 package pectin
1/4 teaspoon butter
3 1/2 cups natural cane sugar
Rusty's Gory Tomato Juice Recipe
Tomatoes (as many as you like!)
Celery (a few stalks)
Greens (Kale, spinach)
Blend away and drink immediately!
Tomato Health Facts (1)
High in Vitamin C, supports heart health and is cancer fighting due to high antioxidants in tomatoes
Biotin (essential B Vitamin that strengthens hair and nails)
Molybdenum (essential mineral associated with increased longevity) (2)
Vitamin A (in the form of beta-carotene), Fights cancer, specifically colon and prostate.
Potassium, lowers blood pressure and fights diabetes by balancing insulin
Sweet Potato Purée
Two (or more) sweet potatoes
2 (or more) large onions
Thyme (or other preferred herbs)
Splash or more of white balsamic vinegar
1/4 cup goat cheese
Chicken broth or milk to thin (approximately 1/2 cup for the above quantity)
A couple handfuls of shrimp (20 shrimps pictured)
Sweetened Sake (about 1/4 cup for above quantity)
1/2 lime or lemon
Neutral oil like grape seed or olive
Squeeze of lemon or lime
Appetizer assortment amuse bouche... amuse your mouth. A simple plate with a curation of small bites to launch a family style meal with an elegant starting point.
Dead Sea Salts
How to Cook White Asparagus
- Cut off the bottoms, about 1-2 inches, or where the stem feels harder than the rest of the stalk
- Peel the outer hard skin. It might take a few layers of peeling to reveal the softer flesh
- Boil in salted water for 15-20 minutes until very tender
Traditionally, white asparagus is served with a rich hollandaise sauce, but my take offers a lighter substitute for this side dish. After boiling, as instructed above, I added the asparagus to the pan in which the main dish (meat in this case) was cooked in. You can also add it to a fresh pan of course, and sautéed the vegetable in the juices to inject it with added flavour and crisp the outside. Add a soft boiled egg (or quail eggs in this case) and drizzle with olive oil or balsamic vinegar.
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate) is a chemical compound with the formula NaHCO3. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs.
1 small cauliflower
1/4 cup parmesan cheese
2 tablespoons olive oil
Salt + Pepper
Handful of Mushrooms
Chop up cauliflower (not the thick stem) and puree in food processor and add olive oil, parmesan, salt and pepper.
Flatten dough onto a oven tray into a thin layer. Bake in oven at 350 degrees for 30 minutes. Remove.
Sautee onions and mushrooms.
Spread tomato sauce over cauliflower. Add toppings and cheese.
Bake in oven until toppings have set and parmesan browns slightly.
How it Works
Argile verte–Green Clay–is a highly fine clay and is a negatively charged substance which pushes away toxic, diseased acidic and pathological materials in the body that is said to be positively charged. On both an internal (drinking) and external (as a mask) level, the clay’s purifying action takes place by neutralizing the positive charges attached to toxins in the body, which are then flushed out through natural processes. Since clay cannot be absorbed into the blood or cells themselves, there is no way for it to for deposits in the body.
Mix 1 tablespoon clay with glass of water and leave next to bed. In the morning, drink the liquid that has separated from the larger clay particles that have fallen to the bottom. Before travelling to places of questionable water bacteria, drink clay water for 7-10 days prior to travel.
Argile Verte Uses
Face Mask: Add water. A tip... wear in shower, its much better to open and reopen pores whilst wearing mask rather than letting it dry to cracks against your skin.
Deep pore cleaning: The super fine, mineral charged clay get deep into pores, unclogging and cleansing them. The clay will literally pull out the acne infection in the skin. So if youre having a breakout, a clay mask will at first make it appear worse, but it is simply drawing out the “infections” inside the pores.
Against Acne: use bi/weekly mask, or create paste for spot treatment
Anti-aging: Frequent (though appropriate) use is said to help against the appearance of fine wrinkles.
Shrinks pores: Removes dirt from pores, tightening them together.
Doesn’t dry out skin: Unlike many drugstore/cosmetics masks, argile vert leaves skin soft and supple, not tight and dried out
Sun burn relief: Use as a paste on burnt skin but don't let dry fully
Brightens skin: Iron oxides within clay exfoliate and brighten skin
Wound Healing: Apply over cuts, scrapes, burns and other skin irritations (such as eczema) to help heal the wound and decrease chances of scarring.
Tooth paste: create paste for natural teeth cleaner (it is also said to help against tooth aches)
Detox: Mix a few tablespoons of the clay in a glass of water before going to sleep. In the morning, the larger clay particles will have sunken to the bottom and the fine-particle clay water above is what you drink. Do this for a week to flush toxins in the colon and intestines or before traveling to a country where water and food is known to cause gastro-intestinal disturbances.
Digestion: Maintains balanced digestive system. Colon cleanser. And verify with your Dr. before use, but Argile vert is known to help against stomach ulcers and complications associated with Crohns disease.
Immune System: Clay is highly charged with minerals and vitamins. Known to boost immune system by removing toxins.
About 10 large yukon gold potatoes (15+ small ones)
1/2 cup cornstarch
Peel and shred potatoes on a cheese grater or in food processor
Strain potatoes of liquid
Finely chop onions and combine
Add eggs and cornstarch and S+P (add more cornstarch if too runny, add more eggs if the cakes fall apart
Form little cakes, flatten onto baking tray and drizzle with olive oil
Bake at 350ºF/`180ºC for about 30 minutes (can be rewarmed in oven later)
1 pack of gluten free sugar cookies
1 stick butter
1/2 cup sugar
3 egg yolks
6-7 lime juice
1 cup sweetened condensed milk
zest from 2-3 limes
Mix cookies, room-temperature butter, sugar and vanilla in a food processor and press dough into pie pan (preferably with removable bottom).
Whip egg yolks until thick and pale with an electric mixer. Add the sweetened condensed milk and blend. Add zest and slowly add lime juice and blend (the mixture will thicken) and pour into pie shell. Bake for 10-15 minutes at 350 degrees until the filling sets (you will see tiny bubbles form at top) and make sure not to overcook our filling will separate and curdle.
History of the Clafoutis
The clafoutis is an old French recipe that came out of Southern Central France several centuries ago. It is traditionally made with black cherries with the pits still in (the pits add an almond flavour to the fruit but not worth it in dental bills in my opinion). According to purists, anything made with anything other than black cherries is a flaugnarde. The name Clafoutis comes from the word Clafir which is an old rustic word for "to fill" because after you arrange the fruit in the pan, you fill it in with an egg-based flour batter.
Course Salt or Brown Sugar
Combine and store inside shallow jar upside down (so settles near surface) in the refrigerator until set. Store in a cool place between uses.
Small box of cherry tomatoes
1 package of feta cheese
Balsamic vinegar reduction
The pictures speak for themselves! Slice, stack and add a drop of balsamic reduction (Make reduction by boiling vinegar on low flame until water evaporates and vinegar reduces to syrup).