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Chef Alain’s Weekly Recap – Week 17

GMO 101 Book

I have the pleasure to announce a special one day only sale of the paperback version of GMO 101 on Saturday, October 18th all day, HERE.

Low Carb Paleo Show with Chef Alain and Mark Moxom

Low Carb Paleo Show 022: This week, we have Gabi Lewis, co-CEO of Exo Protein Bars made with ground cricket flour. They are great for the environment, and great for your health! These bars are all-natural, high in fiber, protein, and micro-nutrients such as iron, calcium an B-vitamins. Hear the show HERE.

Chef Alain Blog and Reviews

I am starting something new. As of this week, I will post one new food and health article with my own recommendations on my blog. See my first posting, Omega-3s Saved His Life here.

Chef Alain’s Books Reviews: GMO 101

I don’t follow a paleo diet but I have discovered over the 20+ years of my advocacy for folks with cancer that there is no one size fits all dietary plan. However avoiding GMO and pesticides is for everyone. So this book by Chef Alain is very welcome and necessary.  Without this amazingly detailed information too many people with serious health challenges,  would be lost. — Ann Fonfa. Founder of Annie’s Appleseed Project

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Chef Alain’s Weekly Recipe

Boeuf Stroganoff – Beef Stroganoff

It is said that this recipe was created by the French chef to count Pavel Alexandrovich Stroganov, one of the members of the imperial family. When the White Russian moved to Paris, that recipe moved with them and then became famous all around the world.

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

INGREDIENTS

1 lb flank steak, sliced thin

2 Tbsp ghee (clarified butter)

1 white onion, sliced thin

4 oz mushrooms, sliced

3 French pickles (cornichons), chopped

1 tsp honey, raw

½ tsp ground paprika

2 Tbsp tomato paste

4 oz dry white wine (1/2 cup)

4 Tbsp plain almond yogurt

2 tsp Dijon mustard

Salt and pepper to taste

PROCEDURE

Slice the meat thinly. Slice onion and mushrooms. Chop the pickles finely.

Heat the ghee on medium high and sauté the onions, mushrooms and pickles together.

Add the meat, honey, paprika and slat and pepper. Cook for 5 minutes.

Dilute the tomato paste in the white wine. Add to the pan. Stir well.

Lower the heat, cover and simmer for another 15 minutes.

Stir the yogurt and mustard together and add to the pan. Stir well. Continue to cook for another 5 minutes. Serve hot.

= Chef’s tip 1: Traditionally, it is served on a bed of pasta but to keep it Paleo, you can serve it with sliced and steamed Jerusalem artichokes or other root vegetable.

= Chef’s tip 2: Sour cream or crème fraiche is used in the original recipe but to make it Paleo i used almond yogurt. If you’re not allergic to dairy, by all means, use the original ingredients.

Note: This recipe comes from my book, Paleo French Cuisine

Comments?

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Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

Note: If you like one of my books, can you post a review on Amazon.com?Thanks!

GMO 101Paleo French CuisineGluten and Dairy-FreeHealthy French CuisineLower Cholesterol

Merci! Chef Alain