The Eat Live Thrive Diet

It is a Herculean task  once we hit a certain age . Women, especially,  have a tough time once they hit their forties and fifties. Don't despair. There is a new diet and lifestyle that help with nutrition going to the body and the soul. It's time to get on the eat,live thrive diet.

Danna Demetre and Robyn Thomson wrote about it in their new book Eat Live Thrive Diet : A Lifestyle Plan to Rev Up Your Midlife Metabolism (Waterbrook Publishing 2019). Once a woman hits menopause, it's incredibly hard to lose weight. She also gives up. This book offers a solution in which she'll not only feel better physically but also spiritually.  The authors have gone through the diet and philosophy themselves. Ms. Demetre is in her mid-sixites while Ms. Thomson is a decade younger. Both have had backgrounds in mentoring and as coaches . They know what works. There are chapters devoted to the three kinds of diets women, along with men can try. What is interesting is how they show going about to find out the diet that works for an individual. It's sort of like an allergy test, with all sorts of foods being tasted and tested. The reaction is recorded and that food is eliminated. Then there are three diets or levels a reader can go on.  Level One is just ridding oneself of all sugars and grains. Level Two is much more intense with even potatoes and beans. Level Three is even more strict. Both Ms. Demetre and Ms. Thomson take it one step further with body brushing, where you brush your body with a hair brush to stimulate your blood flow and eliminate toxins. Level Three also requires participants to practice box breathing as well.

This book also has a spiritual side and Bible verses are seen quite often. It will give dieters a better and more positive outlook on their bodies and self image. Another religious facet is fasting which I've tried to do when I read the book. It's a good way of purifying the body and allowing the digestive system to take a break. There is also a chapter on sleep which is vital in losing weight., Again I've tried a few of Ms. Demetre's and Ms Thomson's suggestions for a good, restful night. There is a chapter on exercise, but again this is not a heavy duty regimen. It's tailored to individual and takes into consideration age and body type. Of course this is also a recipe book and there are a variety of different dishes for the different levels.There is even a chapter on salad dressing which they recommend bringing to restaurants.Breakfast recipes are grain free. Most are power smoothies, designed to take you to lunch.There are pumpkin spice pancakes made with coconut flour and sweetened with pure monk fruit extract. The main course  recipes are hearty and can even be served at a dinner party. They all are delicious from the roasted free range chicken with rosemary , chives and garlic to easy baked salmon over spinach. Even the kids will like the turkey taco wraps and slow cook chili. There are treats too, such as sorbets, cakes and cookies, along with muffins that can be easily made.Dieters will appreciate the inclusion of a chocolate truffle and chocolate bliss squares. Even mocktails are including for healthful imbibing.

Eat Live Thrive  Diet: A Lifestyle Plan To Rev Up Your Midlife Metabolism is a definite must have for those wanting to lose weight.The entire program will ensure not only healthy eating but healthy living. Embrace the philosophy for a better life.

True Blue Bouillabaisse

One of the French Riviera 's most defining dishes is bouillabaisse. This thick fish stew defines what the flavor of Mediterranean  cooking is all about - a cornucopia of seafood mingled with a vast garden of herbs and spices. Where to get this amazing dish? Marseille - where cooking and eating the soup like stew originates.

Elaine Sciolino, a sometimes contributor to the New York Times Food section wrote about bouillabaisse in yesterday Food section. she had the lucky chance to enjoy the sun and sand of the area along with finding the perfect bowl.Ms Sciolino may have been the only one craving the dish. Very few Marseillaises eat the famed soup at restaurants. If they do, it's usually at home, from a family recipe.They would rather have either  pizza from food trucks or go to the city's North African restaurants for couscous.It is one of the area's earliest dishes, originating from the Greeks who colonized Marseille in 600 BC.  The recipe stems from kakavia and evolved from a supposed
 dish of the gods (Venus , the Roman goddess of love turned it into a sleeping potion for  her husband , Vulcan, while she dallied with her lover, Mars) . Local fisherman embraced it, adding the plentiful rockfish to the recipe. Their descendants turn up their noses at it. Bouillabaisse , they have discerned , is only for tourists. There's a rumor throughout France that the recipe has gone the way of coq au vin or blanquette de veau, traditional mid 20th Century dishes.Ms . Sciolino admits that finding it was somewhat of a quest.

Even though bouillabaisse has been served since the 18th Century, it is hard to find a restaurant that serves a good one.The port area makes up mediocre ones for tourists while the fancier and known eatery Le Petit Nice, creates a deconstructed  one, thanks to its' famed chef Gerald Passedat. Ms. Sciolino headed to the small resort community Carry-le-Rouet twenty miles northwest of Vieux Port. Since it requires expensive ingredients and is difficult to make you have to order it two days in advance. The chef,  Christophe Thullier prepared his the classic way. His stock was from tiny and gutted rockfish along with tomatoes, fennel, a mix of spices, olive oil and water. It's boiled for twenty minutes until it's thickened and then strained through a sieve. At the same time five types of rockfish is marinated for five hours in a blend of white wine,  and olive oil. Thyme, rosemary, saffron, paprika are added along with a  lot of garlic and more saffron.The fish is thrown into the broth at the last minute. The broth , however was served first , with slices of crusty and toasted French bread. The fish is served secondly and mixed with the broth. The soup is opaque and gritty, with the fish settling at the bowl's bottom.Still, it's worth the trip. Can it be made at home? Yes, but it may not be same as what's made in the south of France.

If you want to get the real bouillabaisse, then head to Marseille. It is worth the trip,not just for that, but the other recipes Provence has  to offer. The lure is strong , like the aroma of a good soup.

A Vegan Approach To Butchery

A vegan surrounded by meat? Sounds strange yet that's what's happening with a new generation of butchers. Vegans know more about the meat industries and its' many cruelties, then any old school meat man or woman. They can actually bring a kinder, gentler approach to how meat is.

Melissa Clark,who writes A Good Appetite column in the Wednesday New York Times food section , wrote about vegan or ethical butchers in today's food section. They want to revolutionize the current US food system. Their shops sell meat from animals bred on grassland and pasture, with an emphasis on animal well being, environmental conservation and less wasteful  whole animal butchery. This is a complete turn around from the industrial like factory farming. It has constantly been criticized for its' overuse of antibiotics,, waste and inhumane treatment of animals. The outcry has been strong, however, and some butchers are changing their practices. Yet, it is not enough, according to the more ethical ones.The system needs to be re-evaluated and redesigned.How did it all start?Namely with Michael Pollan, the writer (and brother  and son of Tracy and Corky Pollan). His  2002 article in the New York Times magazine exposed the abuse of factory farmed beef cattle and his subsequent 2006 book, The Omnivore's Dilemma.

One question the book raised was can a person kill an animal for food. This struck a chord with many people, including vegans and vegetarians. They had wanted to change the horrible factory farming system. For one ethical butcher, Janice Schindler, the introduction to her new profession was a live  Thanksgiving turkey at a "Kill Your Own Turkey Dinner "event at a local farm.  The "process" started with putting it in a poultry cone, a roll of metal or sturdy plastic that looking like a giant decorating nozzle. The position relaxes the animal, allowing the butcher to cut the an artery. It stuns and then they bleed. She then spent the day at the eviscerating table. Many vegan butchers that Ms Clark interviewed had similar epiphanies. That this form of butchery is not as  "gruesome" and can help the planet.It regenerates large swaths of grassland, although not all studies show improved carbon sequestration on the land. Two other problems are vitriol from fellow vegans and the price of ethical meat is considerably pricey.What's recommended is on the last , don't buy that much  of it and eat more plant based foods.

Ethical butchery may replace the mass produced inhumane way of cutting meat. Will it help the planet? Possibly? Will it make consumers more aware of what's a better way of buying chicken and beef? Absolutely.

DIY Kitchens Can You Do It?

Like everything else ,kitchens get old and worn. Cabinets need to be updated. Sinks need to be replaced.Besides redoing the room is always a lift. There's nothing like a brand new kitchen to cook in. There is one problem - cost. Can  you afford it? Or do you think you can do it yourself.

The average cost of kitchen remodeling in the States is anywhere from $10,000 to $15,000. A usual remodel consists of upgrading your sink and faucet, installing or replacing your counter tops,along with adding a tile back splash. The biggest transformation are the cabinets. It's refacing or refinishing.  If they're really old then a complete tear out is necessary and new ones will be installed. A new oven and microwave may be installed as well. It's an expensive deal that only a home loan can cover. Many remodeling companies can redo kitchens but the price can be extraordinarily steep. You can save money by remodeling it yourself. If you're handy and ambitious , then this is the project for you and your friends. Just know your limits. DIY stores like Home Depot has classes for this. Take them. Garner as much info about reconstruction  and plumbing as you can. Don't be afraid to ask questions. You have to be well prepared before you start. One small mistake could lead to something major disaster later on.

Before you start , look over decorating sites and magazines. Get an idea of what you want. Whether you do it yourself or get a company in , have a clear vision of what you want in your kitchen. Do you want solid cabinets or one with glass panes? Then there's the question of what wood to choose. Do you go for maple which is the sturdiest  but the staining it could come out blotchy? What about the most inexpensive pine? It's pretty and rustic looking but can easily dent or scratch due to it being soft wood. Cherry is another beautiful  choice, but's it's super expensive. The same goes for walnut and oak.What kind of sink do you fancy. A double or a single basin? Counter tops are important too. There are a mouth watering array of different stones. Granite is by far the most popular yet again, it's costly. However it does add to a home's resale value. Soapstone is also popular because it can absorb water along with giving the kitchen a rich antique look. Of course there is marble, the lushest of all the counter top materials. The deep grey random veining will give any kitchen, large or small, a glam vibe. Like quartz  countertops, it's expensive and heavy. A more affordable material are the classic tiles. They're pretty, come in a variety of different patterns and add charm to any kitchen.Other choices are laminate and wood.

Do it yourself kitchens can be a rewarding and fun fall project. Just know what you're getting into. There's a lot of work but then end product is a beautiful new kitchen. 

Clean Up Time

                                          When you have a fridge like this:

As you can see it's a mess. Thanks to the plethora of ants, everything, from crackers to honey , from candy to even fruit has to be put inside the fridge. This creates a total mess. The door and the ledge in front of the crisper were so sticky that the door stuck to the ledge . Thankfully there is hydrogen peroxide.

This is the magic elixir that friends recommended.  Hydrogen peroxide is the best bet in cleaning the goo off of fridges and  kitchen sinks .It also disinfects wood cutting boards along with plastic and marble ones too. Should you clean the stove with it? I will say no. Even though the hydrogen peroxide from your drug store is a whopping 97 percent water, it still is hydrogen peroxide. Use  heavily diluted apple cider or white vinegar to get rid of stubborn stains on the burners. Dish soap works well too.

I still have more cleaning to do. There's a floor that has to be scrubbed twice. Plastic bags that have to get sent to a bin at the grocery store. Cooking in a kitchen is hard. Keeping it clean and sparkling is even harder.

Home Alone Your Kitchen On Vacation

This is the time of year when millions of home chefs frantically clean out their pantries and fridges.Why? It's vacation time when kitchens are devoid of all action for anywhere from one to two weeks to even a month. Yet is all this purging necessary?

Many home chefs feel they have to clean out the entire fridge. That's where some odd dinner combinations come in, from pepper hummus omelets to a fruit salad consisting mostly of berries. Yet do you have to have a complete clean out before you leave on vacation? How long will various foods last?Eggs can last three to five weeks after you buy them. Leave them be just purchased them  if you purchased them a day or two ago. Butter is the same. It won't turn  until it reaches the fourth month mark. Fresh milk isn't so flexible. It can only last three to eight days and then toss.You can bring it with you on vacation, with the kids drinking it instead of juice and soda.The same theory applies to almond milk when it's opened.Its' shelf life is a mere seven to ten days. Again it can be drunk plain or add chocolate syrup for a refreshing sip on a road trip. Luckily soy milk can last much longer . You can open it now, go on a trip for a week and then return home to still good milk.

What about meats? Fresh deli meats can only last five to six days. It's good to clear the fridge of them. Shred ham for omelets or even create a chef's salad with those extra slices of turkey and roast beef before you go or make these dishes for the road. Packaged meats such as Boar's Head and Oscar Meyer can stay one to two weeks in the fridge. Italian cold cuts such as hard salami has a shelf life of two to three months. The same goes for pepperoni. Many home chefs worry about keeping fruits and veggies in a fridge for too long. Salad greens are the most delicate. They can only last three to five days before getting moldy. Green veggies last that long too. You may want to think about making a pepper or spinach omelet or salad  the night before leaving. Tomatoes will last longer  - about a week more however be warned. They can have a bitter taste as they age, especially the grape variety. A better solution would be bringing them on the road with you. Fruits have the same short shelf life. Try to get rid of them before you leave . Another solution is freezing the fruit and then thawing it out when you return.

Should you clean out your whole fridge or pantry when you go on vacation? No. Be prudent though. Keep the products that will last while eating the ones that won't. Doing so will make for a more efficient kitchen when you return.

A Piedmontese Picnic

Piemonte , located in the northern and most western part of Italy has summers are pure perfection at times, especially up in the Alps. Many trek to these mountains to enjoy the fresh air and cool streams. However they're also there to enjoy something far greater - Piemontese picnic dishes.

This is the food my mother and I grew up on. Piemontese food is more like what you'd get along the French Riviera (remember that our cuisine is the origin of French cooking).One of the most famous is cold veal with  tuna sauce - vitello tonnato. The simplest version of the sauce is mashed tuna in water mixed with mayo.Capers and their brine are added along with salt and pepper. The veal is boiled - bollito - along with such vegetables as carrots , leeks and parsnips. The last you can switch it up with subbing in cauliflower and broccoli for the leeks and parsnips. Also you can nix the meat if you feel it's too much trouble to make.Insalata rizzo is another favorite - and a family one too. It's taking a can of peas and carrots and mixing it rice. Again mayo is added to give it creaminess. Capers could be added if you want more saltiness. Another picnic must is insalata di carne cruda,is a minced raw beef or veal appetizer, prepared with lemon juice, olive oil and garlic. It's sort of like steak tatare and served with salad greens.

Salumeria - the Piemontese version of charcuterie - is always a big thing. There's a variety of different cured meats and a large baguette to slice for sandwiches. You could make bagnet verde, a cold sauce made from parsley, garlic, and those Piemontese staple breadcrumbs and anchovies for the meats. It's a nice alternative to aioli and plain olive oil. There is also bagnet ross, a combination of ripe tomatoes, onions, peppers, celery and parsley. Mashed anchovies and mustard are added for texture.All the ingredients are cooked and then pureed. Bagnet ross can be  chilled. Use it for dipping raw veggies or just hunks of bread. A great picnic idea is having the province's many cheeses with sliced rolls or baguettes.Tuma is a very strong, almost Limburger type cheese that would pair well with a hearty Barolo., the region's famed red wine.A less  - overpowering - fromage is Robiola, a Brie type cheese that would pair with grissini, the ultra thin bread sticks first made in Torino.

A Piemontese picnic is a sophisticated and delicious way to enjoy eating outdoors.There's a 's variety of refreshing and chilled dishes that make for good eating. Plan one and enjoy the flavors' of one of Italy most beautiful provinces.