EMILIE FELIX, CHEF & RESEARCHER - part 2
« When you have very little time to take care of your food, sometimes you eat outside the home, at a company, in a restaurant or hotel. Make the right choices on the menu. When we look at people living long and healthy lives, we realize that there are common points. For example, order vegetable starters and avoid raw foods because it is difficult to digest. Then choose an animal or vegetable protein, if you are vegetarian/ vegan, then the cereal and possibly finish with a sweet. I proposed on this principle five spaces for breakfast of Cures Marines so that the curists learn to have more energy. »
COOKING FRESH AND LOCAL PRODUCTS
« If your vegetable comes from the other side of the planet and has been transported, even if it is organic, its vital energy is very low. When you do the market, local producers are recognizable even if they don’t have labels. It’s expensive and not everyone can afford it. But the advantage is that you can ask the farmer about the treatments (s)he uses. Sometimes products are stored too long in the fridge or prepared too far in advance. If a cereal cooked the day before is reheated the next day, it will also have less energy. Ideally, people should go to the market several times a week. »
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REDUCE WINTER TIREDNESS IN WINTER
« It is interesting to see that nature doesn’t follow the Gregorian calendar. Since November 8th it is winter, this period when our digestive energy is at its lowest and where we should eat less often, and almost hibernate, but that’s not what happens. In companies, people are active, they calculate budgets. Theatres, restaurants and hotels are full. That’s why we have The Blue Monday in January, a phenomenon of tiredness because we accumulated too much activity when we don’t have energy. We will choose stimulating ingredients, that is to say the black ones : algae, dried mushrooms, black sesame, black beans, dried fruits like prunes, dates, grapes. In winter it is also necessary to support the kidneys because it stores vital energy. The kidney loves salt we can found in seafood : algae, shellfish, fish and savory products also. We must avoid the raw, favoring what the ancients called « patience cuisine ».