For the past two days I’ve been travelling in the Minas Gerais region in the Center-South of Brazil as part of the field research for the paper I am writing on the inclusion of Brazilian smallholders in food chains. Minas Gerais is such a lovely region and it was the third time I was there to interview Brazilian milk producers. Aside for making some of the best cheese and coffee in Brazil, it’s also known for having some very very fine meat, so naturally every time I go to there, I have a grilled meat party going on in my plate. My research is soon coming to an end and I will definitely miss these trips to the field. One of my favorite parts of these trips are the long car drives to reach the farms where I get the occasion to study the Brazilian countryside, its agriculture and the people I see on the side of the road. Minas Gerais has these amazing earth roads that look like canvasses of bright red and orange dust, because the soil is so rich in iron and copper. I always feel much more in touch with the country on these trips than when I’m dragging my little foreign self in the monster that is São Paulo. Continue reading
I don’t nearly post enough about avocados as much as I eat them, which is a shame because there’s so much you can do with avocados. Don’t listen to people who tell you that avocados are a “fatty” food and that you should eat them sparingly. Avocados are actually one of the most nutritious things you can eat, containing vitamins A, B, C, E and K, potassium, folic acid, magnesium and iron, just to name a few (more information here). They are rich in healthy saturated fats – the “good fat” that your body needs to function well and which, contrary to popular belief, helps reduce cholesterol and inflammation and plays an essential role in vitamin absorption, brain function, hormonal balance, cardiovascular health and immunity. In other words, eat your avocados without fear. This Tumblr probably says it better. My only small issue with avocados is time management: systematically towards the end of the week, they all decide to ripen at the same time and all of a sudden I have too much avocado on my hands. Not a problem! Avocado is not only for salads, there’s a lot you can do to use up your riping-soon-to-be-spoilt avocados, and here’s my top 10. Continue reading
I was thinking just this morning that I was not going to have a lot of time to blog this month in France, but I had not paused to think that my sleepless hours due to jetlag spent in front of the History Channel watching documentaries on the Falklands war (my current activity as I am writing this, precisely) could probably be put to good blogging use. Especially since I have found time to cook and take some pictures. I have been particularly thrilled to renew my love with berries since being back in France. Continue reading
See the Cookie Dough Mug Muffin version 2.0 here.
My very first blog post was for a breakfast teacup muffin recipe that could be baked in under two minutes in the microwave for instant gratification or a very quick on-the-go breakfast, a concept which people really seemed to like, sort of to my surprise as it didn’t involve any sophisticated cooking techniques and I thought I would have to put in more effort to wow readers. But then I remembered just how blown away I was when I discovered muffins could be made in a microwave: just combine ingredients in a mug, pop in the microwave for 1-2 minutes, watch it rise in child-like astonishment with your eyes glued to the microwave door (very important part of the process) and chow down. Now, whenever I feel like a quick treat or when we have people over for dinner and everyone’s munching on delicious Italian bread rolls and I’m all left out because there’s no gluten-free version for me, I just make a 5-minute salty muffin and I can join the bread feasting party with the rest of the cool kids. Freddy also loves the concept when, after a nice and fulfilling meal I lazily turn to him and ask “want a muffin for dessert?”, and he knows it means within the next five minutes. Continue reading
Welcome to the very first post of My little jar of spices! I’m so honored to have you here and I hope these recipes will spark your interest to play around with alternative ingredients and venture into grain-free recipes. Now don’t get all upset by the X-free adjectives in the title, while I like to make nutritional information available about the recipes posted here, it doesn’t mean you can’t tweak them to your liking or that sugar free = no taste. Remember, there are spices involved here! I will probably go into detail on my eating choices some other time, but today I want to talk about two ingredients that have really made their way into my food in the past months and that are the core of this-here recipe: flaxseed meal and chia seed. Continue reading