Vegan Demi-Glace

An unctuous, flavor-packed demi-glace that’s wheat free, gluten free, and vegetarian. Did we say vegetarian? We should probably mention that it’s in fact vegan—with no dairy at all. And yet, you won’t believe its rich, satisfying taste and texture. Oh, and hey, you can make this stuff in less than two hours!

Click below for recipe and instructional video..

Umami-Bomb Vegetarian Demi-Glace | Recipe

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Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes.  Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley.  Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process.  Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil.  Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon.  Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

Unbroken Ground—Revolutions Start From the Bottom

Our food choices are deeply connected to climate change. Food will play a critical role in the next frontier of our efforts to solve the environmental crisis.

Unbroken Ground, a compelling new film by Chris Malloy that explores four areas of agriculture that aim to change our relationship to the land and oceans.

Alzheimer’s Disease is Type 3 Diabetes

Alzheimer’s Disease is Type 3 Diabetes (Source: Suzi Smith)

The major hallmarks of Alzheimer’s Disease—neurofibrillary tangles, amyloid plaques, and brain cell atrophy—can all be explained by insulin resistance. A staggering 80% of people with Alzheimer’s Disease have insulin resistance or full-blown type 2 diabetes. The connection between insulin resistance and Alzheimer’s Disease is now so firmly established that scientists have started referring to Alzheimer’s Disease as “Type 3 Diabetes.”

This does not mean that diabetes causes Alzheimer’s Disease—dementia can strike even if you don’t have diabetes. It’s more accurate to think of it this way: Insulin resistance of the body is type 2 diabetes; insulin resistance of the brain is type 3 diabetes. They are two separate diseases caused by the same underlying problem: insulin resistance.

Preventing Alzheimer’s Disease Is Easier Than You Think