How was Julia Child not the size of a barge after cooking like the french do? I am fully aware of the concept of "Why French Women aren't Fat", but holy butter batman.
I'm a clean eater, or, at least learning to be in hopes to help my children see food as fuel, but Julia never mentions egg whites or agave nectar in her writing. In 1961, 'eating clean' was more about washing your duck before boning it as opposed to understanding the glycemic index of your food. The methods,ingredients and outcome of food produced by gourmet cooks is so much more romantic and eating clean can feel like a responsibility, which really doesn't inspire the same feeling. hmmm, I am going to continue on after seeing how Julia inspired so many to master the art of french cooking, thinking of ways I can 'clean up' a Beef Bourguignon...
2 comments:
Okay me again. Sorry but you know this is my passion and I have been at it for years. Tried it all, let me tell you! Anyway, egg yolks good. Butter good (make sure it is organic, toxins in animals (and humans for that matter) accumulate in the fat so this is one thing to spend the extra $$ on, plus it tastes soo much better! This would apply to eggs also.) Sunflower oil bad. Not clean, highly processed and way too many PUFA's. Animal fats are the way to go. The most stable. Or coconut oil. Here is a good start to learn more about fats. http://westonaprice.org/knowyourfats/index.html
Hope you don't mind me chiming in!
:)Lots and lots of love.
P.S. We eat a squeaky clean diet. High fat, low carb. All thin, never sick. Only sayin to say that the right (good, real) fat does not make you fat...the modern day man made ones do!
Okay, shut me up now b/c I could go on all day and your are probably getting ticked off at me...
It may be easier to "eat clean" than you may think, and thus you may be more inspired by your cooking. The eat clean books are great (they have some really good ideas and recipes) but they do make eating a little more complicated and expensive. It is a lot more budget-friendly and fun to be inspired by the foods that are available locally and at a good price(as Julia was inspired by the markets of France). Free range eggs, organic cheeses, milk and yogurt, organic fruits and vegetables, honey, maple syrup, grass-raised beef, free-range chicken - all of these things are available from local farmers and are much better for you (more vitamins and nutrients, less chemicals and fats) than their commercially-farmed counterparts. And then you have the fun of talking to the farmer (like Julia did) and taking it back to your kitchen and creating something wonderful with ingredients that were still living only a day or so ago. Ok...stepping off my soapbox now...just couldn't help commenting when I read your post. Happy healthy eating!
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