Sunday, December 12, 2010

My liste

D'abord pour se raffraichir la memoire:
pas de fromages (les vieux, ceux qui sentent forts, ceux qui coulent, ceux qui ont des bouts bleus dedans)
un peu de ricotta (ah la ricotta le matin avec du sirop d'erable dessus.. un vrai delice et un super moyen de prendre une quantite de proteines non negligeable)
un peu de "cream cheese" (mais faut eviter les "bagels" surtout s'ils sont tout frais.. adios le ptit dej' rapide chez dunkin).. faut mieux aller au deli et demander sur un "roll"..
Lors des soirees happy hours ou en general on boit et on mange peu mais on grignotte et on picore des bouts de fromages sur des crakers (au bout du 5eme crakers -secs- avec du perrier j'ai finalement (et heureusement) plus tres faim..
Adieu mozarella.. fromage de chevre (il y en a partout du fromage de chevre.. a croire que chaque assiette fade se refait une beaute a chaque bouchee de chevre.
Un panini sans fromage s'il vous plait. Absolumement prevenir le serveur lorsque je commande des pates "a la verdini": s'il te plait garcon ne rajoute pas de parmesan.. Je sais ca aide a justifier que tu me demande 15$ pour une assiette de pates, mais je vais passer pour une chieuse si je te renvoie l'assiette.
Ca devrait etre assez facile de suivre ces instructions fromage non merci!

Saturday, May 1, 2010

Behind the lemon love, what there is .. an apple galette

David Buchholz's book, the 1 2 3 program, puts the lemon and the citrus fruits (oranges, grapefruits, lemons, limes, tangerines, clementines, pineapples) on the list of foods to avoid. He said: "don't be fooled, these stealth triggers are potent troublemakers for many (of us)". Vit C is no problem (pfuuu) and citric acid is permissible (to confirm with your own personal tests..I will, personally, not eat jams and other products with acid citric in it).. But do you know that after salt and pepper, LEMON is the most common thing used by chefs to balance flavor. Because that is what chefs do: they balance flavors.. so I am asking myself (and you out there). What do you use to REPLACE lemon? To replace this magical acid that creates so much with so little. There is hope, we, migraines people, are not the only one having citrus restriction.. People with citrus allergies often react to certain proteins in citrus fruit, while a more rare condition of "citrus acid intolerance" causes people to react to the citrus acid in a number of fruits, vegetables, and as a food additive... Beware.. For them there is substitution: vinegar (champagne, apple cider, balsamic). But not for us (vinegar is a big NO). And there is no way I will put white vinegar in my apple tart recipe:-)

An apple tart recipe is the first baking good you learn to do in cooking school.  Th erecipe includes a 1/4 cup of lemon juice to preserve the sliced apples to brown and to give a little sour and tart twist to the sweetener (for me, sweeteners are always maple syrup, maple crystal and today palm sugar as I am running out of maple crystal). As a chef I have to say that this "lemon forbidden" attitude arrives at its end: today I am going to find a migraines-free, easy to use, LEMON SUSBTITUTE! The experimentation is going to be used during the baking of the traditional apple galette: Grape, Blackberry, Kiwi, and Pomegranate will be used as replacement and I will see the effect on the apples (as far as taste and texture). / I am learning as I go and I heard that VERJUS - a tart grape juice- is a great replacement (still need to check its label)./ Well everybody knows it's easy to cut a lemon and squeeze it; it is harder to do the same with fresh grape and kiwi. 13$ later at Whole Foods, I came out with a small bottle of pomegranate juice. I am trying to find a solution without buying a bottled product but the fresh real fruit.. Believe it or not, it is hard to find a truly 100% pure juice. The bottle of pomegranate juice concentrate (8 oz) costs 9.49$ (..sick..), tastes tart and very sweet. It shoudl be good for baking sweets, but I am not sure of the result for my salad dressings. At Whole Foods I found fresh pomegranate seeds that are coming for India, and some cherries (but could not decide to start to juice them :-) as far as the bottle of tart cherries goes, the label say: "natural flavors" that I might not want. Maybe finally I WOULD juice my own cherries. All I want is fruits. Nothing else added. I put my Breville fountain elite juicer out and start peeling my 2 apples. JUICING RESULT: kiwi is the closer to lemon.. Blackberry is next, then the concentrate pomegranate juice and at the end the grape juice. One kiwi gives very little juice so next time I would use 2.. I lay down the thin slices of apple in each juice bowl (the pomegranate concentrate juice to be diluted as it is too thick). I attack the making of the crust (I am using butter because I like it like this but coconut oil is a wonderful fat for vegans.) The butter creates those magic bubbles of air that makes a "fluffy" crust : "feuilletee", like a "mille feuille", which the coconut doesn't: that is why we add baking powder. My baking powder is organic: cornstarch, baking soda + acid: monocalcium phosphate. (Also if using coconut oil, it is best to mix whole wheat pastry flour with all purpose - half /half). I took each apple slice bathing in the fruit juice and sauté them for less then 5 minutes until the juice reduces to close to no liquid. I put them to cool down, making sure to separate each slice to let the steam out. I add for each bowl 1/4 teaspoon of ground palm sugar, pinch of cinnamon and 1/8 teaspoon of organic vanilla extract (optional). VERDICT: Pomegranate-apple slice: overbearing pomegranate doesn't let me enjoy my apple, Grape-apple slice: too sweet (in the pan the grape juice starts to caramelize..), Blackberry-apple slice: good and Kiwi-apple slice is exactly what I remember it should taste with lemon. A winner. I work on my dry: 1 1/2 cup half whole wheat pastry flour, 1/2 teaspoon of salt (stiff all). I break a cold stick of butter in small pieces and with a pastry cutter, I cut the butter into flour to form a very coarse meal. The butter must stay as cold as long as possible. Don’t touch it.. I put a few tablespoons of ice water into it, 4 tablespoons as a time until dough forms. Press together, (flat, hamburger-like), wrap in plastic and chill 20 to 30 minutes. After roll on lightly floured surface to desired shape. (Usually a free 9 " diameter galette). Pre heat oven to 375 degre. The dough should be 1/8 inch thick. In small bowl combine 2 tablespoons of organic breadcrumbs (read label) with 2 tablespoons of palm sugar and a pinch of cinnamon. Scatter the mix (will absorb the moisture-liquid from the apple slices) into the center of circle, leaving 1 1/2 " border. Fan apples (for me would be my 4 different kinds of marinated slices..) in concentric circles over the area covered by the dry mixture. Score and fold dough over apples. Bake 35 minutes until crust is brown and firm to touch. Brush with maple syrup to give it a shine 5 minutes before the end. Cool, slice and serve. VERDICT: suprisingly POMEGRANATE added a tart flavor to my apple filling without too much sweetness (I lowered the total number of tablespoons of palm sugar the usual recipe required.) KIWI is like one would expect the apples to taste if they have been using lemon.
Tomorrow I am adding kiwi juice into the cooking of fishes.. and pomegranate juice to salad dressings..

Thursday, April 29, 2010

Buying seasonal and local throught the CSA program

Today I am excited; I joined a C.S.A. (Community Supported Agriculture) as i bought a share of vegetables from a New York state farm.
"My" farm: Norwich Meadows Farm has the following statement on their web site:
"No longer is there a lake, river or stream that is not contaminated with toxic agricultural chemicals. No longer is there a person who does not know someone who has cancer, or who has had a heart attack. There is only one way to reverse this destructive path and we believe we have taken the first and most important step and that was the decision to dedicate our god-given energies to the task of growing food as it was created, and to provide access to the local community for the betterment of its physical and economic health."

My summer is going to be following the crops schedule: first some greens in May, then garlic (fresh), in June, lettuces, radishes, (no peas for me.. it gives me migraines), beets, summer squashs, in August melons, watermelons, just to name a few and I can't wait to create recipes based on the crops schedule..

Monday, April 19, 2010

Killer instincts: Have you checked your ingredient lists recently?

I’m an advocate for whole, unprocessed foods. However, many of my friends inevitably turn to packaged or processed foods when they are short on time:-( Maybe they grab a frozen dinner or pizza for a quick dinner. Maybe a quick nutrition bar to satiate their hunger until they can sit down for a real meal. Or maybe, they just don’t like to cook. Whether I like it or not, packaged and processed food has become a huge part of our food industry and, as a result, a part of many of people's diets.
Although there are some brands that I hugely advocate for, there are many more that border on outright unhealthy and “scary.” Many packaged foods that seem healthy often contain fillers, preservatives and other ingredients you don’t want in your diet. It is always preferable to choose products that have only a handful of ingredients, all of which should be recognizable. One test to know whether an ingredient is healthy is to ask yourself whether your grandmother would recognize it. If not, there is a good chance the ingredient is less natural food and more man-made chemical. Another good test is whether or not you can easily pronounce the ingredient. If you feel like you need a science degree to pronounce it properly, chances are the ingredient is worth avoiding.
If you do have to resort to a processed food for a snack or dinner (anything canned, packaged, etc.), try to avoid those that contain the ingredients listed in the following chart. Although this isn’t an exhaustive list, these ingredients are some of the most highly processed and least healthy of all:
Ingredient / Why it is Used / Why it is Bad
Artificial Colors
* Chemical compounds made from coal-tar derivatives to enhance color.
* Linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity and headaches.
Artificial Flavorings
* Cheap chemical mixtures that mimic natural flavors.
* Linked to allergic reactions, dermatitis, eczema, hyperactivity and asthma
* Can affect enzymes, RNA and thyroid.
Artificial Sweeteners (Acesulfame-K, Aspartame, Equal®, NutraSweet®, Saccharin, Sweet’n Low®, Sucralose, Splenda® & Sorbitol)
* Highly-processed, chemically-derived, zero-calorie sweeteners found in diet foods and diet products to reduce calories per serving.
* Can negatively impact metabolism
* Some have been linked to cancer, dizziness hallucinations and headaches.
Benzoate Preservatives (BHT, BHA, TBHQ)
* Compounds that preserve fats and prevent them from becoming rancid.
* May result in hyperactivity, angiodema, asthma, rhinitis, dermatitis, tumors and urticaria
* Can affect estrogen balance and levels.
Brominated Vegetable Oil (BVO)
* Chemical that boosts flavor in many citric-based fruit and soft drinks.
* Increases triglycerides and cholesterol
* Can damage liver, testicles, thyroid, heart and kidneys.
High Fructose Corn Syrup (HFCS)
* Cheap alternative to cane and beet sugar
* Sustains freshness in baked goods
* Blends easily in beverages to maintain sweetness.
* May predispose the body to turn fructose into fat
* Increases risk for Type-2 diabetes, coronary heart disease, stroke and cancer
* Isn’t easily metabolized by the liver.
MSG (Monosodium Glutamate)
* Flavor enhancer in restaurant food, salad dressing, chips, frozen entrees, soups and other foods.
* May stimulate appetite and cause headaches, nausea, weakness, wheezing, edema, change in heart rate, burning sensations and difficulty in breathing.
* An indigestible fat substitute used primarily in foods that are fried and baked.
* Inhibits absorption of some nutrients
* Linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding and incontinence.
Shortening, Hydrogenated and Partially Hydrogenated Oils (Palm, Soybean and others)
* Industrially created fats used in more than 40,000 food products in the U.S.
* Cheaper than most other oils.
* Contain high levels of trans fats, which raise bad cholesterol and lower good cholesterol, contributing to risk of heart disease.

Have you checked your ingredient lists recently? Do they contain any of the above? Have you tried cutting some of these ingredients out?
All it takes it's to start.

Gotta love the road.. And be ready for it with curried chicken wraps

Any trip, any road for any "migraineurs" will generate the following dreadful question: what am I going to eat on the road? Those food exits are for me the exit to hell. From Starbucks to Mc Donald to Roy Rogers, Julian’s Steakhouse, Blimpie Subs, Dunkin D., the array of pizzas, fried fishes, ketchupy, un-healthy, far from fresh things called food seems to be my only choice. Always in a rush to leave for the week-end, leaving behind my world famous egg sandwich, curried chicken wraps are then the perfect solution:

1/4 cup mirin
1/4 cup water
pinch of salt
1 tablespoon of white vinegar
5 black peppercorns
juice of 1/2 lemon
2 sprig fresh thyme
2 boneless, skinless chicken breasts, about 4 ounces each
2 teaspoons olive oil
1/2 shallot, finely chopped
3 teaspoons curry powder
1/4 cup milk or heavy cream
1/2 cup green grapes, halved
freshly ground black pepper
2 large whole wheat flour tortillas
2 lettuce leaves, shredded

1. In a large saucepan combine the water, mirin, white vinegar, salt, peppercorns, and thyme. Saute the chicken breasts for 2-3 mninutes then add enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from heat and let the chicken cool in the liquid.
2. To make the curried sauce, heat the oil in a small saucepan over medium-low heat. Add the shallots and cook until it becomes very soft, about 5 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool. Stir in the milk ( or heavy cream)
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sauce and grapes. Season to taste with salt and pepper. Refrigerate until ready to serve.
For the wraps:
4. Lay the tortillas out and divide the curried chicken mixture among the tortillas. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
5. Cut the wraps in half on the diagonal and serve.
Serving Size: 1 wrap

Saturday, April 10, 2010

Edible Estates: from the great lawn to the edible one

I went to the release of the new edition of Edible Estates, great book and amazing lecture exploring the possibilities for publicly growing food in the most unlikely of places - on the streets where we live, in the middle of our cities, and in particular, in New York City. They told us stories of projects, gardens and urban farms that are already in the ground as provocative examples of what New York, and other cities, might look like in the future.

The writer, Fritz Haeg is an artist, designer and initiator of edible estates, demonstrationg how people can publicly grow food where they live with a series of regional prototypes gardens established throughout the country. Since Haeg helped plant the first edible estates homeowner garden in Salina, Kansas, in 2005, a movement has taken off, expending all the way to the White House and Michelle Obama's widely documented Kitchen Garden. Over the past five years, Haeg's gardens have gained worldwide attention, and have been featured everywhere from the Martha Stewart Show to the Museum of Modern Art, New York. Many people credit Haeg with bringing the issue of substainable home gardening to a new generation of foodie and landscape sustainable activists. Haeg and his edible estates project have been nominated for the National Design Museum's 2010 national design award.
The panel included also Annie Novak, founder and director of growing chefs, a field to fork food education program, and farmer and co-founder of the eagle street rooftop farm in Greenpoint, Brooklyn.
Will Allen, founder and CEO of Growing Power, is considered the leading authority in the field of urban agriculture.At growing power and in community food projects across the nation and around the worl, Allen promotes thebelief that all people, regardless of their economic circumstances, should have access to fresh, safe, affordable and nutritious foods at all times. Using methods he has developed over a lifetime, Allen trains community members to become community farmers, assuring them a secure source of good food without regard to political or economic forces. He was invited in february 2010 to the White House to join First Lady Michelle Obama in launching "Let's Move!" her signature leadership program to reverse the epidemic of childhood obesity in America.
Scott Stringer, Manhattan Borough President, has made the mission of his office to foster a safe, affordable, and sustainable future for Manhattan - preserving a sense of neighborhood for the 1.6 million people who have made their home in this world capital of culture and commerce. In December 2009, he joined the not-for-profit JUST FOOD and New York University to hold a daylong summit attended by 1000 New Yorkers that addressed the impact of food on the health of New York City's people and our environment. They are also involved in the GO GREEN programs (Lower East Side, East Harlem). In February his office released a report entitled "FoodNYC: A Blueprint for a Sustainable Food System", the most comprehensive effort to date to unify and reform New York City's policies regarding the production, distribution, consumption, and disposal of food. More information can be found at
The good food revolution has started, with urban agriculture, green roofs on publics school, New York should be out of the food desert. Talk about food in your country and grow your own food!

The good food revolution

Today I am applying for a scholarship with Nora Pouillon (restaurant Chez Nora, in D.C.). Writing my essay made me think about the good food revolution that is growing around us.

We are what we eat.

Since the 70’s, the movement to bring fresh farm foods to restaurants has grown significantly and has met many successes. As a chef, it’s my obligation to use fresh, local, seasonal, organic and nutritious ingredients for my clients. As a conscious citizen, it’s my duty to promote this food movement to help people to take responsibility for their own health, and during this economic crisis, to support local small farms. The opportunity to learn from Nora Pouillon at her award-winning restaurant, at the farm (growing food is all about the soil) and in the market would be an invaluable experience for me. To be in the system, observing the “behind the scenes” process of bringing foods from farms to tables and to learn how to use these ingredients in the best way, will help me develop a greater understanding of the benefits of buying directly from local producers.
My interest in nutrition has been life long because early on I noticed a link between my migraines and what I ate. Eating well is a necessity for my wellness. For many years I worked in cosmetics and nutrition, most notably for the Weleda company (which uses biodynamic grown plants in their products). Most recently I graduated from the Chef Training program at the Natural Gourmet Institute, one of the few culinary schools that teaches organic, mostly plants-based, health-supportive cooking methods. Since graduating last year, I’ve been cooking as a personal chef for various clients, implementing healthy meals and eating habits. I am also in the process of starting a blog (, to share my experiences about eating the right foods to fight migraines and to promote lifetime commitment to nutritionally wholesome food.
This scholarship is so important to me because, although I embrace the principles of the philosophy, I haven’t yet had the opportunity to be actively and directly involved with the key players of the farm-to-table movement. In the near future I want to be able to share with my clients what I believe in with the actual experiences to back it up. Everyone has the capacity to participate: customers need to demand local grown food and this will change what is available to people. Nora Pouillon is an inspiration to me. She is a pioneer of bringing organic foods to the plates, and she has always been environmentally conscious. I deeply admire her commitment to her community: she created the first farmers market in D.C. (Fresh Farm Markets), she serves on the Amazon Conservation Team, the Environmental Film Festival, Earth Day Network and last but not least the Center for Mind Body Medicine’s “Food as Medicine” program.

This is an exciting time for me to be part of the local food movement. In my personal New York circle, I am becoming involved in the edible estates movement which promotes and supports the growth of edible gardens in people’s backyards. This hopefully will change the way America looks at its own landscaping: switching from the “great” lawn to the edible one. I would like to believe that if people would see where their food comes from, they would make better decisions and enjoy health sustainable living. The good food revolution has started.

Spring snack and spring onions

Spring is here! at least we thought! The weather is playing us and I dont know any more when to start my new detox! Any way I am using spring onions in my next recipe:
Roasted buttersquash soup and maple-glazed parsnips
First the parsnips. I love parsnips: they are sweet and make delicous treats for a mid-day snack. I love to either roast them or for a more moist texture I blanch them first then roast them. I peel them and I like to cut them in circle and remove the center. I mix olive oil and maple syrup and add spices: cayenne pepper, turmeric, a pinch of sage and coriander. Salt and pepper and I bake at 350 for half hour.

For the soup, peel the buttersquash, cut in small cubes, mix with olive oil, sprinkle a pinch of sea salt and roast for 20 minutes. In a pot, heat olive oil, saute 5 minutes three spring onions (minced) and add after 3 minutes two heads of garlic. Add the roasted buttersquash, stir and add 2 to 3 cups of vegetables stock (depending of the thickness you want to achieve). Season to taste. Cover and let simmer for 30 minutes. Blend. It's done! Store the left over in the freezer for one cold april day..

Friday, March 19, 2010

Never too late for Muffins

This week-end I am going to travel. A 3 days trip to Vermont, 5 hours in the car and then 2 nights and days in a ski resort known to have, well, greasy dangerous food. I am planning already snacks (healthy or comfort food) and if I got bored of my Fuji apple, I know what to aim for: Muffins. Blueberries muffins would be my favorite right now: blueberries are juicy and sweet. Perfect timing. There are many recipes that one could follow: depending what defines you: vegan recipe, dairy intolerant recipe, low calory or non of the above, just depending on what is left in your pantry. Muffins are very flexible. During my chef training program I took a class called: Converting Practicum, that teaches you how to change an existing recipe to make it safe for you. Mine should aim for migraine-free recipe, but this one wasn't on the program. My recipe today yields 12 muffins.
The general guidelines for converting:
1. get clear
2. time and space
3. make sure that the original recipe work (but don't eat it)4. what's staying? what's going?
5. mesure and write down.
6. one ingredient at the time
a. as is
b. replace flour
c. replace milk
d. replace additives (chocolate chips, sweetened cocoa, peanut butter, canned fruit, processed products)
e. replace sugar
f. replace butter (add moist and give a fluffy soft texture, coats the flour and prevents the gluten to developping, gives color, goes in between the layers of the flour, when baked, melts and creates holes)
g. replace egg (contractive)
if results at any given stage are unsatisfactory, repeat that stage again before proceeding
7. namesake
Watch out for pittfalls: * keep your sweeteners lower than standard; people who consume complex carbohydrates regularly on the whole need less sweetness in their food
* avoid imitations and stick to real food.

original recipe ingredients:
1/2 cup butter
1/2 cup sugar
1 egg
3/4 cup + 2 tablespoons unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon organic vanilla extrait (optional)
1 cup of blueberries
Preheat oven to 350 F. Grease muffin tin and use cupcake liners.
Cream butter and sugar together until light and fluffy. add egg, mixing thoroughly.
Sift dry ingredients and add to butter and egg mixture. Sift until flour has been incorporated completely. Add milk, vanilla (optional), bluberries and mix gently.
pour batter into cupcake liners, filling 1/2 - 2/3 full.
cook for 20 minutes and check if done with a toothpick. (top must be brown).
Looking for a better recipe: replace sugar by maple crystal: dehydrated maple syrup. 93% sucrose, 1% to 3% invert sugars. Light brown granules with maple flavor. Use in all baked goods, but this stuffis quite expensive! but i think it is perhaps the most richly flavorful of the bunch of other healthy sweetners (date sugar, palm sugar, stevia, agave, brown rice syrup, honey, evaporated whole can juice (rapadura, sucanat), molasse). easy to use: substitute straight across for white or brown sugar called for in recipes. add 1/8 teaspoon baking soda per cup maple sugar.
Blueberries muffins always look so pretty!

Wednesday, March 17, 2010

Hello Mornings

Luckily for us, bread (at least the one that we buy in a plastic bag, the one with a 2 lines label, like: whole grain spelt: organic whole spelt flour, water, sea salt, organic flax, organic sesame seeds and not the one that have honey sugar, molasse, vinegar, etc... with a 10 lines label) is an easy way to enjoy breakfast, toasted with melted organic butter from grass-feed (100% grass-feed) cows and buttery raw unrefined honey from vermont. But sometimes, even this breakfast needs to be put on the side for something more comforting. Few rainy days and I am craving my home-made GRANOLA. Easy and creatif. Today the mood is asking for a white chocolate granola with sesame and sunflower seeds. Ok I had to go online making sure what it means to buy today a WHITE chocolate. In a large bowl I pour 1 pound of organic rolled oats, 1/2 cup of sunflower seed and 1/3 cup of sesame seeds, a pinch (a pinch is what holds in 3 fingers)of sea salt (always use sea salt, regular salt contains dextrose which is sugar..), after the dry ingredients I add the wet ingredients: 1/4 cup of olive oil, 1/2 cup of maple syrup, 1 tablespoon of honey, 1/4 teaspoon of cinnamon. I preheat my oven around 300 degres, spread the mixture into a sheetpan (with unbleached parchment under). Bake for 15 minutes then sprinkle mini pieces of white chocolate and bake for 10 more minutes. It is up to you: you try if you like it dark, soft, crunchy, caramelised. It is a great way to start the day with a rooibos tea:-) Bon petit dejeuner!

Monday, March 15, 2010

Heal your migraines

Hi I am just starting my blog:
Green Alert Heal Your Migraines on

I am an health supportive chef and a "migraineur" since I am 13 years old. I've never stopped searching for a way to controle my migraines neither I've stopped hoping for a solution. It seems that I was in the right direction when I had enrolled in culinary school: what you eat could make you sick, more than what you eat make you healthy.
And when I came across the "1 2 3 program for taking charge of your pain" from David Buchholz, M.D. I was happy to read what I knew already: food and migraines are directly related. It took me 2 months of a very strict diet with what I am eating to be able to say: I am migraine-free. But I still feel like a migraine could come at any time. The disease is not gone, it is under controle. I reclamed my health and yes you could do it too! This blog is a way for me to share my story and posts all recipes and tips and warnings about food, the food industry, what the doctors don't tell us and how the pharmaceutic world is happy to sell their pills. It is possible to make your life a migraine-free life. Of course who has time to cook for their mornings lunches and dinners every day? Look around: onion, vinegar, acid citric, soy etc.. are every where...But with some good tools and yummy recipes I believe it is possible. For me and for everyone.