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Jean-Michel Cohen's Blog

  • Behind the Scenes: ABC News

    posted on March 8, 2013 at 12:00 a.m.

    Here are some behind-the-scenes pictures from my ABC News feature with Juju Chang. She calls herself a "serial dieter" on her Twitter bio, so it is my hope that The Parisian Diet will be the last diet for her. ;) I had fun, and I'm always happy to be in the Big Apple.

    Check your local ABC affiliate's listings, but it will air on Friday morning on Good Morning America (8:30 a.m ET/PT) and Friday evening on Nightline (10 pm ET/PT), so I hope you can see it!

     


  • Jumpstart

    posted on February 19, 2013 at 12:00 a.m.
     
    The benefits of exercise cannot be stressed enough. But it does not mean that you need to transform yourself into a top athlete in a matter of days. Even just 30 minutes of daily brisk walking can make a difference.
     
    A few changes in your daily routine can also help you get the activity you need. Anything that requires physical effort counts, including shopping, cleaning, and so on.
    Physical activity in general allows you to burn calories and prevent weight from creeping back.
     
    For those who are lucky enough to be away on holiday or are living in warmer locales, take the opportunity to go hiking or biking, or other activities that let you bask in the sea, the countryside, or the mountains. Play games or sports with your children, or find a friendly team in your neighborhood.

  • All About Oil

    posted on February 15, 2013 at 12:00 a.m.

    olive-oil_zps8348c76f.jpg (523×800)

     

    Today, I'd like to explain how to decipher the labels on the different kinds of oil.

    Oil can be defined as a substance that is liquid at room temperature.

    Aside from cod liver oil, which comes from fish, oil is mostly derived from vegetable extracts such as fruits (olive, palm), nuts and seeds (sunflower, walnut, hazelnut, canola), or grain (wheat, corn).

    Vegetable oils contain 100% fat and about 90 calories for every 2 tablespoons. Compare this to butter or cream, which have 82% and 30% respectively. Vegetable oils have the advantage of being cholesterol-free, which only comes from oils from animal sources.

    On the other hand, the proportions of saturated, monounsaturated, and polyunsaturated fatty acids are different according to each oil.

    First of all, the more an oil is rich in saturated and monounsaturated fatty acids, the more heat-resistant it will be. However, these saturated fatty acids, when consumed in excess, can adversely affect the cardiovascular system.

    Monounsaturated fatty acids act by lowering LDL cholesterol and moderately increase HDL cholesterol. This is why olive oil has become so popular for those wanting to look after their health, although it lacks essential omega-3 fatty acids and vitamin E.

    Opt for oils that are richer in polyunsaturated omega-6 fatty acids, such as sunflower oil, and omega-3 like canola, soybean, walnut, and hazelnut oils.

    Omega-3 and omega-6 are fatty acids that the body cannot synthesize, and the ratio of omega-6 to omega-3 should be lower than 5.

    Finally, the vitamin E content of an oil is another important point. Wheat germ oil and sunflower oil are the best sources.

    Don't forget to include oil in your diet by following the recommended quantities in your meal plans, and consume different kinds of oil to get the complete gamut of benefits.

    A tout à l'heure !


  • Welcome to Basque Country

    posted on February 8, 2013 at 12:00 a.m.

    Let me tell you what a delight it is for me to be able to tell you about the different regions of my country. Every month, I will feature a region of France and talk about the food for which it is known. France is a truly beautiful country, rich in sights and as you know, cuisine. I am very proud to say that I was born and raised there.  However, this wealth sometimes tends to come to us at a price, usually seen at the hips.

    But every regional culinary heritage corresponds to dishes and specialities that can be both tasty and healthy. To begin, I will choose a region that fascinates me, the Basque country.

    The Basque Force

    The Basque country, nestled between the sea and mountains, bordering both France and Spain, has a very distinct identity. The Basques are known for their strength and challenging nature, which is seen in their traditional sport, pelota. This powerful identity is also found at the table.

    Fishing, the main industry of the Basque country (tunas, mules, sardines, cods, anchovies, small squids) and local products (ewe cheeses, jam of black cherries of Itxassou, ham of Bayonne, Espelette chili) truly make the Basque country  a "country for the mouth".

    The cuisine is strongly flavored with garlic and generously peppered, which translates to the character of the Basques. The specialities there are numerous and varied, with fish, pork, lamb or veal. The Espelette chili dominates Basque dishes, and knowing how to measure it is an art in itself, it is almost a local secret. Pipérade, a side dish made of peppers and tomatoes, is found on all Basque tables in generous portions. Its colors of red, green, and white evoke the colors of the Basque flag.

    Here is my recipe for a low-fat Basque pipérade (Bistro and Gourmet phases):

    http://img.aujourdhui.com/recipe/piperade_basquaise_250.jpg

    2 medium eggs
    1 small tomato
    half a small zucchini
    1 small yellow pepper
    1/2 small onion
    1 garlic clove, crushed
    Salt, cracked black pepper
    1 pinch of Espelette chili (optional) or cayenne pepper
    Bouquet garni (Parsley, 1 bay leaf, thyme)

    Wash the vegetables and dice them. Mince the onion and garlic clove.
    Pre-cook the pepper and zucchini for about 3 minutes in the microwave with some water to steam
    Sauté the onion, garlic, and pepper in a non-stick pan without oil
    Add the other vegetables, including the bouquet garni. Cover, lower the heat, and leave to simmer for 25 minutes.
    Mix the beaten eggs into the vegetables, about 5 minutes until fully cooked and distributed.
    Season with salt and pepper, add the pinch of Espelette chili and serve immediately.

    Bon appétit !


  • Jour des Crepes - Crepe Day!

    posted on February 1, 2013 at 12:00 a.m.

    http://img.aujourdhui.com/jmc/nl/blog-crepes_pan.jpg

     

    Bonjour!

    In France, February 2 marks Chandeleur, or Candlemas. Or better yet...crêpe day! Crêpes are very versatile. Fill them with ham or mushrooms, or with ground meat and tomato sauce. If you have a sweet tooth, you can choose from fillings of 1 teaspoon of Nutella, 1 tablespoon of honey/jam/chocolate sauce, or 1 no-sugar fruit compote, to replace your fruit serving for the day.

    Crêpe batter (Gourmet phase) for 4 crêpes:

    1 egg

    1/2 cup skim milk

    1/3 cup flour

    1/3 cup cornstarch

    1 pinch of salt

    How to prepare:

    Sift the flour, cornstarch, and salt into a bowl. Blend, and make a well. Break the egg in the center and beat.

    Pour half of the milk into the center of the well. Mix the dry and wet ingredients carefully, and adding the rest of the milk gradually until reaching a slightly thick consistency.

    Heat a crêpe pan or a good non-stick pan, and wipe with a paper towel moistened with some oil. Once hot, pour a small ladle of the batter into the pan, rotating the pan to spread out the crêpe. When the crepe has set, flip to cook the other side. Repeat with the remaining batter.

    Serve immediately with your favorite toppings!


Entries 31-35 of 45

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Dr. Jean-Michel Cohen
is the founder of The Parisian Diet, which is about the pleasure of eating and being able to eat all types of food.



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