Lemon, Garlic and Thyme Roasted Chouxfleur
A seasonal, Franco-Italian dish of fresh cauliflower, EVOO, homegrown garlic and thyme and the zest & juice from a Meyer lemon. Topped with sea salt, cracked pepper and local sprouts. Slightly crisp on the outside, with a luxurious, creamy interior. Look for the recipe in the comment section at the bottom of this post..
From Wikipedia..
Cauliflower has a long history. François Pierre La Varenne employed it in Le cuisinier françois after it had been introduced to France from Genoa in the 16th century. Cauliflower is featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.
Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates
Carotenoids
Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.
A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
100g of cauliflower contains the following nutritional information according to the USDA:
Calories : 25
Fat: 0.28
Carbohydrates: 4.97
Fibers: 2
Protein: 1.92
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Vegan Rajmah with Green Tea-Germinated Brown Rice
Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..
Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice. Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value. It also helps to prevent the rice from spoiling during its 18-24 hour germination period.
For more information about germinated brown rice, please see this excellent article at Kitchen Stewardship
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Queen of the Sun [Documentary Trailer, HD]
About the film
In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse. His prediction has come true with Colony Collapse Disorder, where bees are disappearing in mass numbers from their hives with no clear single explanation. In an alarming inquiry into the insights behind Steiner’s prediction QUEEN OF THE SUN: What Are the Bees Telling Us? examines the dire global bee crisis through the eyes of biodynamic beekeepers, scientists, farmers, and philosophers. On a pilgrimage around the world, the film unveils 10,000 years of beekeeping, highlighting how our historic and sacred relationship with bees has been lost due to highly mechanized industrial practices. Featuring Michael Pollan, Vandana Shiva, Gunther Hauk and beekeepers from around the world, this engaging, alarming and ultimately uplifting film weaves together a dramatic story that uncovers the problems and solutions in renewing a culture in balance with nature..
What’s up, @WholeFoods, #GMOs got your tongue?
Related articles
- Movie Review: ‘QUEEN OF THE SUN: What Are the Bees Telling Us?’ (movies.nytimes.com)
Third Annual International Raw Milk Symposium
Save the Date!! May 7, 2011
Third Annual International
Raw Milk Symposium to Highlight
Choice for Producer and Consumer
April 11, 2011–Falls Church, VA—The explosive increase in raw milk consumption—according to CDC statistics, at least ten million Americans now consume raw milk—has created innovative partnerships between consumers and their farmers. By accepting responsibility in their food choices, Americans are paving the way to the next phase of the US local food movement: partnership with producers to ensure we a way of providing raw milk and other healthy foods that our families require for good health.
The Farm-to-Consumer Foundation and the Foundation for Consumer Free Choice will co-host the Third Annual Raw Milk Symposium: Producer-Consumer-Choice in Bloomington, Minnesota. The event will be held on Saturday, May 7, 2011, 8:30 am – 4:30 pm at the Embassy Suites Hotel in Bloomington. It is open to the public. Farmers and consumers are especially invited to learn more about the safety and health benefits of Raw Milk as well as the critical relationship between producers and Consumers
Featured speakers at the event include:
- Ted Beals, M.S., M.D. – He is a retired pathologist with a special interest in the relationship of raw milk to the specific facts surrounding its safety.
- Sally Fallon Morell, M.A. – Author of the best-selling cookbook, Nourishing Traditions and President of the Weston A. Price Foundation.
- David Gumpert – Author, journalist and reporter, and host of the on-line journal, The Complete Patient. His most recent book is The Raw Milk Revolution.
- Sylvia Onusic, Ph.D. – A nutritionist and writer/journalist in the areas of traditional and whole foods and public health with a particular knowledge of the European perspective.
- Michael Schmidt – Trained in biodynamic farming in Germany, he moved to his farm in Canada in 1983 where he won a monumental court decision in 2009 for raw milk access.
- Catherine Shanahan, M.D. – Author of the books Deep Nutrition and Food Rules, she is a board certified family physician trained in biochemistry and genetics.
- Alan Watson – Author of two books, 21 Days to a Healthy Heart and Cereal Killer, which delineates the unintended consequences of the typically recommended low fat diet.
The Farm-to-Consumer Foundation through education and charitable relief, supports farmers engaged in sustainable farm stewardship and promotes consumer access to local, nutrient dense food.
To learn more about the Farm-to-Consumer Foundation, or to make a donation, visit their website, http://farmtoconsumerfoundation.org. The phone number is: 513-407-8899.
Press Contact: Kimberly Hartke, Publicist
A Campaign for Real Milk, realmilk.com
press@westonaprice.org
703-860-2711, cell 703-675-5557
Related Links:
Online Version of this Release: http://westonaprice.org/press2/2185-3rd-annual-international-raw-milk-symposium-to-highlight-choice-for-producer-and-consumer
Raw Milk Symposium Official Website: http://www.farmtoconsumerfoundation.org/rawmilksymposium/index.htm
Exhibitor information: http://www.farmtoconsumerfoundation.org/rawmilksymposium/exhibits.htm
Spread the Word (Downloadable Flyer, Web Ads): http://www.farmtoconsumerfoundation.org/rawmilksymposium/flyer/index.htm
Bison and Wild Boar Meatloaf with Chile Molido BBQ, Sweet Potato Mash
Free-range bison from Thunder Heart is loosely mixed with coarsely-ground wild boar from Broken Arrow Ranch, browned onions, garlic, a pastured egg, a little chile molido BBQ sauce and just enough bread crumbs to hold it all together.
Baked at 350 degrees for 20 minutes, then slathered with more BBQ sauce and returned to the oven until done. Thickly sliced and served over a bed of mashed sweet potatoes seasoned with cracked cumin and coriander..
For thousands of years the Coahuitecan people have lived as indigenous hunter-gatherers in extended family groups or tribes from just north of present day San Antonio south to the Rio Grande and the Northern Mexico state of Coahuila. They were a Bison culture whose lifeways, religion, and culture revolved around their relationship with the sacred animal that sustained them.
For the Native American people the Bison is the symbol of abundance; a powerful reminder from the natural world that through respect for our earth and the creatures who inhabit it, we are provided for. –Shape Ranch
French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons
Yellow onions and leeks are mandoline-sliced and browned in a little butter with fresh thyme, bay and cracked allspice, then simmered in equal parts homemade chicken and beef bone broth, a little raw cider vinegar, sea salt and freshly-ground black pepper. Served with Parmigiano-Reggiano-crusted sourdough croutons..
French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons
3 medium yellow onions, peeled and quartered
1 medium leek, trimmed and rinsed free of dirt and sand
1-1/2 tablespoons cultured/pastured butter
1 teaspoon freshly-cracked allspice
2 small bay leaves
1 small bunch fresh thyme, stripped
3 cups homemade beef stock or broth
3 cups homemade chicken stock or broth
1/4 cup raw apple cider vinegar
sea salt and freshly-ground black pepper
2 slices sourdough boule, torn into 1-inch pieces
1-1/2 tablespoons cultured/pastured butter
2 tablespoons shredded Parmigiano-Reggiano
Combine beef and chicken broth in a heavy pot and bring to a rapid boil. Reduce heat to medium and allow to simmer until reduced in volume by about 25%. Add vinegar, reduce heat to medium-low and keep hot.
Meanwhile, slice onions and leeks to about 1/8-inch thickness (a mandoline makes this easy) and add to a hot, dry skillet. Stir often until onions begin to brown, then add butter, bay, allspice and thyme and continue to cook until onions are well browned, about 10-15 minutes.
Pour onion mixture into reduced stock and stir to combine. Allow to simmer 10 minutes. Season to taste with sea salt and freshly-ground black pepper.
Meanwhile, saute torn sourdough in butter until golden brown on all sides. Sprinkle croutons with Parmigiano-Reggiano and allow to melt and get a little crisp. Remove from heat.
Ladle hot soup into bowls, dress with croutons and serve immediately.
