The Real Facts about Calories in Junk Food vs. Real Food

Published by Tuesday, January 14, 2014 Permalink 0

by Jonell Galloway

Here are all the facts you need to know about how your body uses the calories from junk food in comparison to those from real food. This article is a fascinating read, and a keeper! See Precision Nutrition.

Here’s an excerpt:

 

Fast food and apples What Are Your 4 Pounds Made Of?

Remember:

  • Real food regulates appetite – so you don’t overeat
  • Real food controls blood sugar/insulin – so you can avoid energy swings and diabetes
  • Real food provides the best nutrition – so you can remain healthy for life
  • Real food has a sane amount of energy – so that you can’t accidentally overeat
  • Real food has a longstanding relationship with our body – so that our bodies know what to do with it

 

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Introducing our new “TRE Quality Label”

Published by Thursday, July 25, 2013 Permalink 0


//

Introducing our new “TRE Quality Label”: Healthy, Homemade Meals Delivered to Your Door, Geneva

The TRE Quality Label

The TRE Quality Label

Introducing our new “TRE Quality Label”

In this complex world of industrial food, where even organic food is sold by agro food conglomerates, it is important to know the quality and origin of what we eat. Thus the importance of a quality label that has been tested by people like us who are experienced in the real-food business. When we give the TRE Quality Label, we know where the ingredients came from, we know how the food was processed and treated — and most of it is entirely local,  allowing you too to eat locally. We also know how it tastes, because we’ve tasted it all.

All the important criteria make up part of the TRE Quality Label: quality, origin, and taste. You can be sure of what you’re buying if it has a TRE Quality Label.

Today, we’d like to introduce the first product to which we’re giving our label: panbeh, a Geneva grassroots operation that makes every attempt to meet all these criteria, and to put something healthy, natural and tasty on your plate.

panbeh‘s meals are delivered straight to your door in Geneva. Most of the ingredients are from Geneva or nearby in the countryside.

It is the perfect solution for those who are home bound and for the elderly, as well as for those who simply don’t have the time to do the shopping required to cook a healthy, well-balanced meal. It’s great for those weeks when your work schedule is heavy, and ensures that you’ll get a home-cooked, healthy meal every day, delivered straight to your door.

Geneva: Healthy, Homemade Meals Delivered to Your Door by panbeh

panbeh describes itself:

panbeh means “pure cotton” in Farsi: the purity of a healthy, home-cooked meal

Panbeh's very own cotton plant in Geneva, Switzerland

Panbeh’s very own cotton plant in Geneva, Switzerland

As we all know, what we eat is important for our daily activity and well-being, so we are introducing our new concept: the pleasure of eating healthy, natural, homemade food while fully enjoying the taste of what you eat, delivered right to your door.

No additives and no pesticides, no hormones and no chemicals — only the real, natural flavor of top quality, artisanal ingredients, the origin of which we systematically list. And you benefit from the real taste of the whole, untreated, unprocessed food, prepared fresh every day in a high-fiber, low-fat manner.

Whenever possible, we use only organic ingredients.

We propose a daily lunch menu and will deliver it to you at your home or your office, free of charge. Please find below are our daily menus for the month of July.

Delivery to your home or office
Order the night before (before 6 pm) for next day’s lunch, or order for the whole week
Orders are delivered between 12 and 1 pm

Order by email:
panbeh@servge.ch
or by phone:
076 630 79 56

 
Free delivery for Petit-Saconnex, Grand-Saconnex, Grand-Pré and Nations.
 

It is our right to know where our food comes from:

Bread: Eric Emery bakery, Geneva.
Vegetables, fruits and mountain herbs (organic): Marché à la Ferme de Budé, Geneva.
Cheese (organic) : Casa Mozzarella, Geneva.
Salmon: Wild from Alaska or Scotland, sold by Francesco Drago, Halle de Rive covered market, Geneva.
Tomato sauce (organic): Marché a la Ferme de Budé, Geneva.
Spaghetti (organic): Marché à la Ferme de Budé, Geneva.
Rice & Quinoa (organic): Marché de Vie, Geneva
Olive oil: Greece, sold by Marché à la Ferme de Budé, Geneva
Eggs (organic): Marché à la Ferme de Budé, Geneva.
Chicken (organic) : Swiss origin
Wheat (organic) : Swiss origin

 

Bon appétit!

 

MENU for July 2013 (24.00 CHF)

Monday
Mixed salad
Quinoa balls, oven-baked Homemade
panbeh cake

Tuesday
Shirazi salad (tomato, cucumbers, onion, fresh mint)
Indian Tilda rice with safran, berberis (barberries) and chicken, or wild rice with chicken and vegetables
Fresh fruit salad

Wednesday
Potato salad, onion, eggs
Eggplant and tomato sandwich
panbeh homemade crème caramel

Thursday
Tomato & mozzarella & fresh basil
Spaghetti, tomato sauce & mushrooms
Watermelon or melon

Friday
Salad (ricotta & tomato covered with aromatic herbs)
Wild smoked salmon sandwich
Homemade panbeh cake

Large portion of mixed salad: 12.00 CHF

Drinks: kefir, mineral water, or fruit juice.

 

Order by email:
panbeh@servge.ch
or by phone:
076 630 79 56

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Switzerland: Easy Egg-Free Quark Chocolate Mousse Recipe

Published by Friday, May 24, 2013 Permalink 0

by Jonell Galloway

This egg-free quark chocolate mousse recipe was developed by Maison Cupcake, but the use of quark cheese is so incredibly Swiss, I thought I should list it as a “Swiss recipe”. Next week Maison Cupcake will be developing a rhubarb mousse using quark, so keep your eye on this site.

 

 

 

 

 

 

 

 

Click here for recipe.

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Art: Rhubarb au Naturel, food photography by Rob Stewart

Published by Monday, May 6, 2013 Permalink 0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

See more of Rob’s food photography work in his exhibit here on The Rambling Epicure and on his site Real Food Photography.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

New on The Rambling Epicure: List Your Real Food or Photo Blog

Published by Friday, April 26, 2013 Permalink 0

by Jonell Galloway

We’ve just created a widget in the right-hand sidebar that allows all real food sites, blogs and readers to enter their URL on our list of visitors, whether it be a recipe, photo, news, farming, or other real-food related site. All you need to do is enter your RSS feed URL. Sign up soon so we can form a community of like-minded people!

From artsy

Photo courtesy of Ilian

 

 

 

 

 

 

 

 

 

 

 

 

 

to philosophical and literary

The Unsettling of America: Culture & Agriculture

The Unsettling of America: Culture & Agriculture (Photo credit: elycefeliz)

 

 

 

 

 

 

 

 

 

 

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Documentary: Building a Slow Food Nation

Published by Friday, March 29, 2013 Permalink 0

by Jonell Galloway

Wendell Berry speaking in Frankfort, Indiana

Wendell Berry speaking in Frankfort, Indiana

 

 

 

 

 

 

 

 

 

 

 

 

The Atlantic‘s Corby Kummer interviews Wendell Berry, food philosopher, poet and advocate as well as farmer; Eric Schlosser, author of Fast Food Nation; Carlo Petrini, founder of Slow Food; Vandana Shiva, philosopher, environmental activist, eco feminist, and advocate in the domain of agriculture and food; and Alice Waters, American chef, restaurateur, activist, and humanitarian.

Part 1 of this movie-interview lasts 1 hour 21 minutes, but is broken up into shorter segments, consisting of interviews with the people listed above. Part 2 lasts 53 minutes.

Click here to view documentaries Building a Slow Food Nation, Part 1 and Building a Slow Food Nation, Part 2.

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Vocabulary: Are You Foodwired?

Published by Thursday, March 28, 2013 Permalink 0

The Urban Dictionary now lists the word “foodwired” as part of the American vocabulary.

People who are foodwired are extremely conscious about the food they eat and the food they buy, as well as where it came from and whether it is healthy and sustainable.

According to the Urban Dictionary, if you are foodwired, you:

  1. know the importance of eating local, healthy, sustainable food
  2. want to know more about what you eat
  3. try to make better decisions about what you eat

 

Examples:

She asked the waiter whether the chicken was organic. She is totally foodwired.

The neighbors are growing food in every inch of their small urban yard. They are really foodwired.

Today, I’m really foodwired. I cooked with totally organic, local ingredients.

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Recipe: Parsnip Gnocchi with Ruccola Cashew Pesto

Published by Thursday, November 29, 2012 Permalink 0

by Meeta Khurana Wolff

Recipe: Parsnip Gnocchi with Ruccola Cashew Pesto

From the archives

Parsnip Gnocchi (02) by MeetaK

Rock solid! That’s what the ice on my windscreen this morning was. It was so hard that here was no way my ice scraper was going to break any ice. At -5 degrees C my hands were freezing onto anything that had the slightest bit of moistness!

Winter has settled down comfortably in our parts. There was beautiful snow all through the Thanksgiving weekend and ever since, it’s been a bit dull, cold and icy.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

What we’re reading: Persian chicken stew, Yam’Tcha Chinese fusion in Paris, anti-inflammatory recipes, Slow Down Diet

Published by Tuesday, November 27, 2012 Permalink 0

by Jonell Galloway

Click here to keep up with the latest in world food and wine news.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Simple Sustenance: Pumpkins, When the Beauty is in the Imperfections, a photo essay by Renu Chhabra

Published by Wednesday, October 24, 2012 Permalink 0

by Renu Chhabra

The harvest moon hangs round and high
It dodges clouds high in the sky,
The stars wink down their love and mirth
The Autumn season is giving birth.
Oh, it must be October
The leaves of red bright gold and brown,
To Mother Earth come tumbling down,
The breezy nights the ghostly sights,
The eerie spooky far off sounds
Are signs that it’s October.
The pumpkins yellow, big and round
Are carried by costumed clumsy clowns
It’s Halloween – let’s celebrate.
–   
Pearl N. Sorrels, It Must be October

Color and rusticity are the characters of autumn

Warm tones and ­­rustic gifts from nature fill our hearts with a sense of wholeness. It’­­­­s a feeling that reminds us of our connection with the earth and our humble existence.­­

Orange, yellow, red, and amber are the colors of fall, visible in landscapes and farms alike. Pumpkins, gourds, and squashes add soul to this season. Greeting us on the front porch or displayed inside the house, they adorn our spaces with fall bounty; they are festive and inviting. They bring with them a certain positive energy.

And what’s fall without pumpkin pie, pumpkin bread, and  pumpkin soup? It’s the pumpkin heaven that embraces us, at home or anywhere else. We all want to savor the season’s bounty to its fullest.

I am intrigued as much by the great pumpkin’s beauty as by its imperfections. Some of the very deformed ones are the most intriguing of all. But who said nature is perfect? Nature is beautiful, yet free-spirited when we see it in its natural and organic form. And we see its beauty in these colorful gourds that exude their individual characteristics in their own special ways.

They have different colors, shapes, sizes, and personalities. Yet they are beautiful and unique, despite their imperfections. They all bring something special to our tables in terms of taste, texture, and quality.

Just like us, human beings.

What do you think?

Celebrate the season!
Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

UA-21892701-1