Eating Healthy ⋆ No Limit Chefs

Les 5 raisons qui prouvent que l’on gagne de l’argent à cuisiner soi-même.

Peut-être n’en êtes-vous pas encore conscients, mais la facilité de la livraison de plats cuisinés ou les fast-foods vous coûtent finalement cher. Très cher. Ce sont des services que vous payez chaque jour alors que cela devrait être des exceptions et des plaisirs justes hebdomadaires.

Qu’il est facile de passer au Mac Do’ ou de commander sur UberEats ! Mais avez-vous compté toutes ces petites dépenses accumulées les unes aux autres ? Et si je vous montrais que prendre 30 minutes pour cuisiner sur le pouce ou en avance peut vous faire de belles économies ? Et ce, même si les ingrédients achetés sont nobles et chers !


1. Parce qu’on ne mange plus n’importe quand.

C’est une très mauvaise habitude que nous avons, hommes et femmes modernes, d’avoir à disposition constante de la nourriture (et de moins en moins cher). À chaque coin de rue, à chaque instant, nous sommes soumis à une quantité phénoménale de nourriture diverse et variée à portée de bouche.

Un semblant de faim ? = “Achetons à ce snack qui est sur la route !”

Un petit creux ? = “Commandons une petite glace, ce n’est pas très cher !”

Le problème de ce type de comportement est que nous n’arrivons plus à assimiler les signaux de notre corps face à ses besoins réels. Qui vous dit que vous avez réellement faim face à ce stand et que ce n’est pas juste l’odeur alléchante qui a commandé à votre cerveau de manger par pure gourmandise ?

De plus, s’autoriser bien trop régulièrement des “petits creux”, qui sont souvent des snacks sucrés et/ou gras, sature l’estomac d’une nourriture qui ne le nourrit pas. Votre ventre se remplit mais ne se nourrit pas. C’est à cause de cela que vous ressentez cette sensation de faim constante qui vous fait manger encore et toujours plus.


2. Parce qu’on mangera moins car mieux.

De ce fait, manger des produits bruts (non transformés) cuisinés par vos soins vous permettra de moins manger sur la durée. Car vous nourrissez réellement votre corps. Cela passe alors par des produits de meilleure qualité nutritive comme :

  • Les céréales complètes (riz brun, pâtes complètes, blé ancien, farine de sarrasin, seigle, …)
  • Les fruits entiers (la peau contient la majorité des fibres des fruits et des fruits à coque comme la cacahuète et l’amande)
  • Les légumes et les légumineuses à chaque repas (haricots verts/blancs/rouges/noirs, tous les légumes verts et oranges, les choux, les divers pois, …)
  • Les viandes maigres et sauvages (les poissons et les mammifères d’élevage qui ont la capacité de vivre au plus naturellement dans un espace vaste produisent plus de muscles et moins de graisses qui peuvent être toxiques à haute-dose pour le corps humain)

Évidemment, pour proposer de la nourriture aussi peu chère, les restaurateurs font l’impasse sur les ingrédients réellement nourrissants (comme les légumes et les fruits frais, ainsi que les protéines complètes) pour combler ce vide avec des graisses et du vent. Oui littéralement : de nombreux produits sont gonflés à l’air, ou à l’eau, pour sembler plus consistants et, à tort, nourrissants.

Combien de viande avez-vous dans votre steak ou votre saucisse ? Pour des prix inférieurs à $5, un repas ne sera composé que de 30% d’aliments nutritifs. Que sont les 70% restants à votre avis ?

La quantité est en égale opposition avec la qualité en alimentation. Mieux vous mangerez, moins vous serez influencés par vos pulsions alimentaires toxiques. Ainsi, vous dépenserez moins pour grignoter et vous pourrez, en plus, en obtenir une bien meilleure énergie pour profiter de la vie et être efficace dans vos projets !


3. Parce qu’on n’a plus besoin de laisser des tips.

Le service, grâce à ce système de pourboires directement versés par le client et pas par l’employeur, est excellent aux États-Unis ! En France, le salaire des serveurs est inclut dans le prix du repas. Qu’ils soient serviables ou aigris leur fait gagner tout autant d’argent … C’est pourquoi nous laissons volontiers 15 à 30% d’argent en plus pour les serveurs et les serveuses d’un restaurant aux États-Unis. Mais cela revient cher si nous mangeons tout les jours en extérieur, n’est-ce pas ? Pourquoi ne pas alterner avec des petits plats maison, sans prétentions, mais de haute qualité ?

Faire les choses soi-même est toujours un bon moyen d’économiser de l’argent. Tout simplement car nous n’avons plus à payer le temps des autres.

Évidemment, le ratio temps/argent est une balance qui penche souvent d’un côté puis de l’autre. Cela signifie qu’à certains moments nous aurons besoin de temps, de ce fait nous payerons quelqu’un d’autre pour en gagner. Mais à d’autres instants, nous auront besoin de faire quelques économies et passer du côté des personnes qui prennent le temps de faire par elles-mêmes et ainsi, économisent pour autre chose !


4. Parce qu’on rentabilise enfin la cuisine.

À quoi cela sert de payer une pièce dont on ne se sert pas ? Pourtant, la cuisine fait bel et bien partie du montant de votre loyer ou de votre achat. S’il en existe une dans votre foyer, autant l’utiliser. Ne serait-ce que deux à trois fois par semaine pour commencer. Prenez cette poêle, ajoutez-y un filet d’huile d’olive vierge ou de graisse de canard et plongez-y quelques légumes frais jusqu’à les griller légèrement. Deux pincés d’assaisonnement Heritage ou Origin et vous avez transformé des vulgaires légumes en plat divin !

Cuisiner demande un réajustement de vos habitudes et de votre planning. Prendre le temps de cuisiner soi-même, de faire les courses et de sélectionner ses produits peut sembler fastidieux. Mais c’est un travail d’organisation qui va vous apporter tellement plus, comme :

  • Moins de fatigue, donc plus de productivité.
  • Plus de productivité, donc moins de travail.
  • Moins de travail, donc plus de temps pour soi et pour profiter de la vie.

En plus, cuisiner est une activité, voire un loisir, qui convient à toute la famille et qui peut se partager facilement entre amis en vacances, en week-end ou les soirs. En France, nous faisons des petites cuisines et des appartements étroits de véritables lieux de soirée et de brunch maison. Et ce sont ces moments qui restent à jamais gravé dans nos mémoires.


5. Parce que c’est une activité à part entière.

Cuisiner est une activité familiale, sympathique qui peut être réalisée avec vos proches. Et surtout, c’est une activité qui ne vous coûtera rien d’autre que ce dont vous allez vous nourrir ! Le fait de cuisiner revient alors à ne rien payer mis à part quelques ustensiles que l’on va réutiliser quasiment toute sa vie. Un plat, un bol, une cuillère en bois, une poêle, une casserole … et vous êtes parés. Pas besoin de robots-méga-cuiseurs-tout-en-un à $2000 : vous êtes un-e chef, un-e NoLimitChef !

Vous pouvez, via le peu d’ustensiles de cuisine, être complètement créatifs et transformer une tarte en cake si vous n’avez pas de plat à tartes, ou même opter pour des mugcakes (et même inventer les bowlcakes) au micro-ondes ou au four. Recettes salées ou sucrées admises 🙃

La cuisine est comme n’importe quelle autre discipline ou loisir : il faut essayer avant de renoncer ! Cela est d’autant plus facile lorsque les ingrédients de base sont bons et frais. Ajoutez de la finesse grâce aux détails et apportez une touche parfumée aux ingrédients les moins appréciés grâce aux assaisonnements.

Si nous avons développé une gamme complète de condiments c’est parce que c’est la clé vers une cuisine maison plus saine et plus savoureuse !

En cuisine, tout est possible !

Mélangez, improvisez, créez, testez, goûtez … Ne suivez pas toujours les recettes définies par les autres, inventez ! Faites avec ce que vous avez, transformer les restes en plats succulents et authentiques.

Et surtout, nourrissez-vous.

What’s wrong with sugar?

If only one culprit has to be convicted in junk food, it would be Sugar first!

In the 90s, both the United States and Europe began a great war on fats to cure populations of cardiovascular disease and growing obesity. Yet, in the 21st century, there have never been so many obese people in developed countries and South America.

Indeed, our consumption of glucose, fructose and sweeteners has only increased over the last few decades. And even in the face of the miracle solutions of “false sugar” or “0 calorie”, our people are still tending towards obesity. How does sugar act to promote cardiovascular disease? What is the relationship between sugar and stored fat?

Let’s understand together why sugar is bad for us and how to use and ingest it to preserve our health!


What is sugar ?

Sugar is an essential resource for our functioning: it is an energy. We use it, through our organs and muscles to move, think and simply live. It is an energy resource, just like fat, which means that it provides calories. Calories are the unit of measurement of food energy needed by human beings. Therefore, we all have an average limit of calories to ingest per day in order to provide our bodies with the essential energy they need to function properly.

Our fat reserves, too, are full of calories that are waiting to be used, during physical exercise or intellectual work. These reserves are natural and must exist in order to be able to continue to carry out the essential activities of a human being. Our body therefore has two sources of energy at its disposal: sugar and fat.

If one can compare sugar and body fat to a person’s bank accounts, sugar would be the current account and fat would be the savings accounts. The calories would be the dollars: The energy in the current account (sugar) is used primarily and spontaneously, while the energy in the savings accounts (fat) is present only when there is an energy deficit or deficiency. It is indeed a reserve full of dollars (calories) ready to be spent on actions.

But unlike money, extra calories are harmful. The accumulation of fat promotes many fatal diseases and the degradation of our body over time.


Calories: the false good solution

In 1990, low-fat diets were spearheaded by American nutritionists. This was based on logical assumptions: there are more calories in 1g of fat than in 1g of sugar. It seems obvious that it is necessary to drive out fat first in order to rebalance our caloric balance and avoid gaining weight! For yes, calories have been the preferred and only indicator of a good or bad diet. It was a real boom in drinks and 0% and calorie-free foods. Nevertheless, no noticeable improvement in obesity was perceived among consumers of “zero-calorie” sweetened beverages.

David Ludwig, now a professor of nutrition at the prestigious Harvard School of Medicine, had just completed his medical studies. Over the decades, he has made a clear and thoughtful statement: “Not all calories are created equal. And those from sugar do considerable damage to health when taken in excess.

Let’s take a closer look:


Fat burning blocker

All foods rich in sugars (sub-family of carbohydrates) cause a very rapid spike in blood sugar levels. The latter, in turn, causes a strong peak in Insulin secretion. Insulin allows the body to lower blood sugar levels by bringing glucose (a type of sugar) from the blood back into the cells. Great, you might say! But it is not free …

Insulin, during its work of capturing glucose, indirectly promotes the accumulation of fat by preventing the body from using it to create energy. As a result, the body is on orange alert: “Use the sugar in the blood first to prevent a disaster,” it would tell the muscles and organs. In addition, blood sugar cells gradually develop resistance to insulin, which will eventually become useless against glucose.


Why aren’t sweeteners a solution?

Unfortunately, artificial sweeteners look so much like sugar, that our body triggers the same mechanisms! While they are a solution to our addiction to sweetness (we’ll see this point later), they can’t protect us from the glycemic system orchestrated by our body to rid the blood of glucose.

“I think the recent (and independent) data on artificial sweeteners are relatively clear. Synthetic sweeteners stimulate the appetite and disrupt the intestinal microbiota. »

Michel Desmurget, neurobiologist and Inserm research director, author of L’Antirégime, maigrir pour de bon (The Anti-diet, lose weight for good)

“Synthetic sweeteners stimulate the appetite and disrupt the intestinal microbiota”.

David Ludwig, Harvard Professor of Nutrition

And if you thought that fructose is better than sucrose or other artificial sugars: Think again! Although fructose is the sugar most present in fruits, outside of these foods, it disrupts our hormonal and lipid system at a greater rate. The fructose molecule, which has been stripped of dietary fiber in particular, reacts differently from glucose in the body.

Studies tracing the journey of fructose through our digestive system note that “almost all of an oral load of fructose is metabolized at the splanchnic level (mainly liver, but also intestine), and about 50% recirculates secondarily as glucose”, i.e. half of the ingested fructose is not digested and therefore passes into the bloodstream. This leads to the insulin process seen earlier, and thus to the creation of fat! “The remaining 10% is oxidized in the splanchnic tissues or participates in a hepatic lipogenesis” which is the process of creation and synthesis of fat in mammals.

« In humans, several studies, each involving small numbers of individuals, have evaluated the effects of a fructose supplement […] with very high fructose intakes (corresponding to the fructose content of several liters of soda per day). These studies clearly indicated that excess dietary intake of fructose in the form of fructose could lead to …, hepatic resistance to insulin and glucose intolerance. There is also deposition of “ectopic” triglycerides […] in the liver and muscles. »

Christel Tran, Luc Tappy, Swiss Medical Journal 2012; volume 8. 513-518

Creator of dependency and hunger

Hard to do without sweet foods? It’s normal! Sugar is as addictive as alcohol and even cocaine and methamphetamine!

Since the 200’s, out of 100 grams of carbohydrates consumed by an individual, only 30 grams come from natural foods! The rest comes from added sugars, especially in industrial products (sweet or savoury ready meals, fast food, energy drinks, soft drinks, dairy products, desserts …). A problem all the more important as our physical activity is in no way comparable to that of our ancestors!

« A mammal that reduces its activity normally reduces its diet, [But] with flavor enhancers (sweet, salty, glutamate …), manufacturers seek to make people eat more and more! »

Laurent Chevallier, medical nutritionist

In fact, insulin levels in Americans have tripled in the last few decades. And the consequences of such a high level develops insulin resistance, as seen earlier, one of the effects of which is a feeling of permanent hunger. How can we not eat too much and gain weight when we feel hungry all the time? Much more than micro-nutritional “poverty”, food no longer feeds us because it is no longer usable by our bodies. So, it asks for more and more, without ever being satisfied by the sweet and processed foods we bring it.

On the other hand, glucose would quickly reach the brain after ingestion and activate specific hypothalamus receptors related to addiction while disrupting at least two hormones: leptin, which induces satiety, and ghrelin, which triggers hunger. This is how sugar then alters the brain’s ability to manage, via appetite, energy absorption, to satisfy itself and thus forms an addiction. This is why we prefer complete or complex sugars that take much longer to spread in the blood (limits insulin production) and in the brain (limits addiction).

« We recommend the more or less complex sugars so that they can gradually distil their simple sugars to the body throughout the day. Complex carbohydrates are the guardians of our satiety. »

Béatrice de Reynal, medical nutritionist, specialized in innovation

In this way, our organism is not able to metabolize in an optimal way all this sugar and in its liquid form, the one proposed in the products of the food industry. In addition, there are no foods that are both fatty and sweet in nature. However, this combination creates a powerful taste stimulus! Thus, sugar coupled with fat amplifies the signal to activate the reward circuit in our brain. Thus, addiction.

Taste inhibitor

In addition, this dependence also influences our ability to perceive taste in food. I mean, real natural tastes! Along with salt and fat, sugar is a true taste inhibitor that enhances and eventually masks it. Our taste buds are so accustomed to the overpowering taste that we can’t get enough of that tasty salt, fat or sugar!

« The sweet taste that this molecule confers on food is linked to the activation of taste receptors that are activated not only by sucrose but also by fructose and glucose, two simple hexoses found in small quantities in fruit and honey, or by so-called sweetening substances. »

Christel Tran, Luc Tappy, Swiss Medical Journal 2012; volume 8. 513-518

How to consume sugar?

Of course, we risk falling into a total rejection of sugars after reading this article (and many others)! We must therefore not fall into a psychosis and the vicious ease of wanting to banish carbohydrates from our diet at all costs.

The European Food Safety Agency states that added sugars are not harmful when their intake represents less than 25% of total energy ingested (i.e. 500 kcal/day, or about 125 g of sugars, including 62 g of fructose for an average individual consuming 2000 kcal/day). Contradictorily, the recommendations recently issued by the American Heart Association ask to limit the intake of added sugars to less than 150 kcal/day (about 35 g/day) for men and 100 kcal/day (about 25 g/day) for women! This depends, of course, on the level of sedentarism and physical activity practiced by individuals. The more this sugary energy is spent, the more we preserve our organism from its misdeeds.

« Fashionable diets often make people fear carbohydrates. But research continues to show that healthy carbohydrates – from fruits, vegetables, beans and whole grains – are the healthiest fuel for our bodies. »

Hana Kahleova, M.D., Ph.D., directrice de la recherche clinique du Physicians Committee for Responsible Medicine.

In addition, sugar should not be eaten alone, but accompanied by fiber (from fruits, seeds or vegetables) mostly contained in the skin.

And above all, the less sweet we eat, the less we will feel the false need to eat it.

Thus, we will take a “food-independence” in the face of this industrial poison.

And this requires the purchase of raw and whole products and their homemade preparation!

Cooking is fun, economical and healthy.

So when do we start?

Why are micronutrients essential?

At NoLimitChefs, we tell you a lot about the incredible ingredients we use to make healthy seasonings and “alicament” type compositions. But how do we make sure you get the benefits of our products? How do we choose these ingredients and why?

Here are the answers!

What is a micronutrient?

Micronutrients are elements, cells, that our body does not know how to create by itself. This is why we must absolutely find them in our food. Some micronutrients are essential, others are just a boost to maintain our body. This does not make them any less important, in view of our increasingly impoverished and unbalanced diet.

Unlike macronutrients (carbohydrates, proteins, lipids), micronutrients do not provide any energy as such. But they allow this energy to be exploited to its highest potential by taking care of our organs. The necessary quantity of these micronutrients is only less but their role remains preponderant in our physiology. They are therefore indispensable for our health.

What are their roles?

There are several categories of micronutrients, each with its own benefits. By combining them, we obtain a powerful cocktail of health.

  • Vitamins are essential for many chemical and enzymatic reactions in the body. Vitamins play an essential role in the immune system that allows us to fight diseases and viruses. In the event of a deficiency, the body gradually starts to age prematurely and therefore oxidizes. This is why we talk about anti-oxidants!
  • Trace elements (chromium, cobalt, iodine, copper, zinc, fluorine, manganese, chlorine) are present in very small quantities in the body but they are no less useful. They ensure the proper functioning of enzymes and hormones which, in turn, regulate our body on a daily basis and allow for the digestion and absorption of other nutrients.
  • Minerals (sodium, iron, potassium, magnesium, calcium, phosphorus, sulfur) are present in greater quantities in our body but are rejected in the urine when they have been “used” by our body. This is why these micronutrients must be replaced and ingested daily in sufficient doses.
  • Polyphenols, Flavonoids and Carotenoids are present in fruits and vegetables and give them their beautiful colors. They are very powerful anti-oxidants, they limit the premature aging of our body by rebalancing it. There are now countless studies that have shown that a diet rich in fruits and vegetables reduces the risk of cancer and cardiovascular disease by fighting free radicals and inflammation.
  • Amino Acids (tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine, histidine) make up proteins, a macronutrient essential to the constitution and regeneration of muscles and antibodies. Some are essential, including the list listed in brackets, which ensure the optimal functioning of the brain and neurotransmitters. But they also play a role in the fight against aging of the body with antioxidants.
  • Fatty Acids (saturated, mono-unsaturated, poly-unsaturated) is a family of lipid molecules, which contains the various essential omegas (3 and 6). Their use and assimilation requires the presence of other micronutrients such as minerals, trace elements and vitamins. While saturated fatty acids form an excess of cholesterol that clogs the arteries, unsaturated ones (mono and poly) offer the protective effect of omega-3s on cardiovascular function. The omega-6 contained in unsaturated fatty acids are also considered protective because they have a positive impact on blood lipid levels, but in excess, they prevent the body from making optimal use of the omega-3s.

Free radicals

Free radicals are waste products that our body produces during its functioning. Like stool or urine, our biological system must eliminate and remove the particles used. Like a kind of packaging to be thrown in the trash. This waste is particularly aggressive, like plastic that pollutes nature, and in excess is the cause of chain reactions that cause a lot of damage to tissues and organs and can even modify certain genes.

They are thus involved in the occurrence of diseases such as cancers, diabetes, cataracts, Alzheimer’s disease, allergies, cardiovascular diseases… The body then defends itself against free radicals thanks to enzymes which, as we have seen, need trace elements and minerals to forge their first weapons against these wastes! Then come the anti-oxidants – vitamins, polyphenols, flavonoids and carotenoids – which defend against free radicals in the background and help cell regeneration.


Ultimately, the role of micronutrients is to combat wear and tear on the body as well as the waste generated by its functioning. Such knowledge makes it possible to be aware that a varied diet is essential. But also to go in search of rawer, less processed foods that lose their fragile micronutrients.

It will then be interesting to write an article on the fragility of nutrients and how we can preserve them.

I look forward to doing his research with you!

In the meantime, take care of yourself and don’t forget that the efforts in your nutrition will pay off! Don’t succumb to the ease of food and fast food, you are so much better than that …

Our tasty healthy blend: Heritage

Benefits and use

Composed mainly of turmeric, ginger, cinnamon, garlic, black pepper rich in essential oils and Himalayan salt. It is a balanced equation where each spice serves the other to create the perfect reaction. Where each spice gives the best of its nature: to facilitate digestion, blood circulation, protect heart health, improve cognitive functions. It is also anti-inflammatory, helps prevent cancer, boosts the human system and much more ….

On our blog, you will find articles on the medicinal benefits of the different spices that make up Heritage seasoning.

An everyday seasoning

This ancestral seasoning is a skilful blend, which in its perfect composition allows the different spices to release their active substances and give the best of them, in a taste rounded off by the fine sweetness of cinnamon. Heritage offers a pleasant, subtle and silent taste experience: a true gastronomic moment. But beyond its delicious taste, Héritage has health benefits that sum up all ancestral and modern medicine.

Our recommendation: Make Heritage your everyday seasoning with temperature-based cooking and discover the real meaning of this quote: let your food be your first medicine.

Eating healthy is a choice.

Enjoy your meal !

The best Soup ever : the Harira

Here is the recipe of the week!


The best soup in the world is the HARIRA, one point and that’s it.

The HARIRA is a thousand-year-old soup filled with the flavors of history.

I met this soup during an internship in Morocco, at the hotel Marrakech, located a few meters from the famous Jemaa el Fna square. In a traditional kitchen with modern decorations full of women, I was there, in the middle of them who, in an expert rhythm, gave birth to this soup that was going to change my vision of food and make me fall in love with their local cooking profession. The guardians of Marrakechi and Moroccan flavors and culinary traditions.

Almost 15 years later, I still have the return of the scents of parsley, celery, garlic and coriander that caress my sense of smell as a chef.

At that time, I was a young cook not too convinced, but who was going to discover the magic of cooking with fresh and raw products transformed into a tasty, rich, and warm soup like all those women who had cooked it with a happy smile on their lips 😊

The harira is simply one of the dishes that is one of my five favorites. This is why I invite you to discover the recipe for the best soup in the world.

The Harira soup

Ingredients for 4 to 6 persons : 

  • 250g of lamb/chicken/beef (optional)
  • 250g of chickpeas soaked the day before or canned
  • 1 onion
  • 1 tablespoon of olive oil
  • 100g of lentils
  • A bouquet of coriander (50g)
  • A bouquet of parsley (50g)
  • Three stalks of celery plus leaf
  • 1 medium carrot (diced)
  • 300g of tomatoes
  • 150g of tomato concentrate
  • 50g of flour
  • 1 teaspoon of ginger
  • 1 teaspoon of cinnamon
  • Salt and black pepper to taste
  • 1 pinch of turmeric
  • 100g of dough bird tongues
  • 1 handful of vermicelli
  • 2l chicken broth or water

Preparation of the harira soup

  1. Chop the onions, parsley, coriander and celery and chop the fresh tomatoes and remove the skin.
  2. Mix the tomatoes
  3. In a pot, brown the meat in small cubes, (if you have decided to put meat) Put the onions, parsley, coriander, diced carrot and celery and let sweat for a few minutes.
  4. Season with (salt, pepper, ginger, turmeric, cinnamon), which you can replace with a tablespoon of the Heritage mixture and brown.
  5. Add the soaked chickpeas from the day before (if canned add them at the end of cooking).
  6. Pour 2L of water, or chicken broth, let cook 30 min.
  7. Add the mixed lentils and tomatoes, and the tomato concentrate and let cook covered for 30 min.
  8. Dissolve the flour in a bowl of water, pour the mixture into the pot while stirring for 10 min.
  9. Add the bird’s tongue pasta and rain noodles. Cook 15 min uncovered, stirring regularly, until the pasta and vermicelli are soft.
  10. Serve your tasty soup accompanied by coriander or parsley with a quarter of lemon, dates and a boiled egg according to your desires!

Tips for a successful harira :

  1. To make a perfect and delicious soup, I suggest you use our Heritage blend to facilitate the complex and subtle work of seasoning. It contains everything you will need as spices to bring out the ancestral taste of this soup.
  2. To veganize your soup, opt for the meatless version and replace the chicken broth with a vegetable broth.
  3. You can use our Heritage powder tu be sure to have a balanced blend of the condiments

The Lentil Soup, eco, healthy & high protein

Take a look at our lentil soup recipe!

Hello everyone!

This week I propose a simple, economical and terribly nourishing recipe. Lentils are a very healthy basis for omnivorous food. These legumes are low in lipids and provide sufficient carbohydrates for the energy needed by modern men and women.

I recommend one lentil dish a week to start your Healthy adventure!

What you need :

  • 200g of raw lentils
  • 100g of carrots cut into small cubes
  • 100g of celery
  • 100g of fresh tomatoes
  • 28g of concentrated tomato
  • 20g of Heritage powder
  • A nice pinch of coarse sea salt
  • 15ml of virgin olive oil
  • 1L of water
  • A pinch of red pepper

What is a Natural Flavor?

Do you know what “Natural Flavors” really are? Do you think it is the true extract of a natural product? Normally yes! But not in this new capitalist world, subject to a market without virtues, nor limits.

“Natural Flavor”, what is it?

Natural flavors can either be molecules artificially copied to be identical to natural molecules, or an essence transformed by various processes to extract a thick paste devoid of any nutrient. For example, when a “natural lemon flavor” or “lemon flavor” is present in the composition, not a single milliliter of lemon juice has been incorporated. Rather, a small industrial bottle containing the required taste is used. Moreover, the latter can come from other foods than the one whose taste is sought!

The [agri-food] industry goes so far as to use ferulic acid from rice bran or paper pulp to recreate the [vanilla] taste and can boast of using so-called “natural” flavors.

L’Obs

So, is there a real interest?

These natural aromas are then quite bland in the end. This is why industrialists are looking into artificial flavors which have an aromatic power 10 to 20 times higher than industrial natural flavors!

The process of extrusion-cooking (a technology that simultaneously combines mechanical and heat treatment) and sterilization (a technique designed to destroy any microbial germs), favored by the food industry to manufacture dishes and foods, makes natural flavors totally aseptic. Then, only the addition of flavorings can bring taste to the product, “or even mask the indigence of the raw materials”.

L’Obs

The best of all aromas is that of the fresh, raw ingredients that you prepare yourself every day, using temperature-based cooking.

Sources

How to prepare an organic vegetable broth

The organic vegetable broth

Prepare your organic vegetable broth, simple, rich, nourishing and moisturizing, which will serve you for all your healthy and nourishing preparations.

In the world of broths, it is my favorite, and my secret to balance and give taste to my preparations.

Recipe :

  1. Choose organic and fresh vegetables from the market or from your garden. (2kg)
  2. Wash in cold water
  3. Peel them and cut them into pieces.
  4. Put in a low temperature cooker
  5. Add 3L of cold water and cook them for 3 hours at 90°c.
  6. Strain your broth and add the 5g of pure coarse sea salt or pink Himalayan salt.

And your organic vegetable broth is ready to serve you!

Ideal for all your preparations, sauces, marinades, roasts, for cooking your cereals … etc…

Tip :

Before adding the reserved salt a part of the vegetable broth to make infusions. The infusion of green tea, mint and honey is my favorite. This organic vegetable broth is rich, nourishing and moisturizing.

Word of the day :

J’ai lu de nombreuses recettes dans lesquelles, il est conseillé de ne pas éplucher les légumes. Moi, je vous le déconseille fortement, même si c’est vous qui les faites pousser dans votre jardin. Sans même vous parler des pesticides et autres produits chimiques. Je vais tous simplement vous inviter à ternir compte de la mémoire de la terre, de la pollution du sol et du sous sol.

De la terre pousse, ce que nous semons, donc n’étant pas sûre de maîtriser ce paramètre, pour manger sain , je vous recommande d’éplucher les légumes afin d’éliminés cette partie en contacte directe du sol, parce qu’elle sert de contenant et de protection aux légumes.

Pour finir, je vous remercie pour cette lecture et n’hésitez pas à donner votre avis sur cette recette. Mais aussi à nous proposer des sujets car nous sommes dans le partage ! Soyez des gourmands du RealFoods.

Comment rejoindre la NoLimitTeam ?

Chez NoLimitChefs, nous aimons nous entourer de cuisiniers et de cuisinières en herbe. c’est pourquoi nous avons créé la NoLimitTeam pour répandre la cuisine easy & healthy et propager le goût des produits frais et authentiques. Pour mener à bien ces deux objectifs, nous avons donc besoin de vous !

L’offre

NoLimitChefs chercher ses marmitons sans limites aux 4 coins du globe !

En tant que freelance, vous travaillez de chez vous ou de où vous le souhaitez pour répandre la #RealFood et la #HealthyFood sur le sol américain. Transformez votre passion et votre plaisir de cuisiner en complément de salaire grâce à votre réseau et vos appétence d’internet et des réseaux sociaux.

Pour cela vous devez :

  • Parler anglais et français
  • Aimer cuisiner pour vous ou pour les autres
  • Tester et approuver les produits NoLimitChefs

Votre mission …

… si vous l’acceptez, sera de tester les produits NoLimitChefs et de les recommander avec un code promotionnel afin de promouvoir et de prouver qu’il est simple et accessible de bien manger. De ce fait vous êtes rémunéré-e-s sur les ventes réalisées sous un pourcentage des produits vendus !

Pas de frais d’entrées, pas de conditions, sauf celle d’aimer la cuisine saine. Pas d’horaires de travail, pas d’heures supplémentaires, juste quelques minutes de plus, le temps de poster votre art sur les réseaux, un blog, en parler autour de vous et transmettre votre code promotionnel. C’est tout 👌

Voilà à quoi ressemble un job de rêve : indépendant, simple, passionnant et basé sur le partage et l’authenticité.

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How to prepare a poultry broth

No disrespect to my teachers at the Institute of Tourism and Hotel Management in Ouarzazate (Morocco), who taught me how to prepare this broth with chicken carcasses, a bouquet garni, carrots, celery, and cloves stuck in half an onion. Teaching that I practiced and also taught in my turn for years and that worked, (but is outdated), in the kitchen (3.0) called healthy and preventive. So an update is necessary for the good continuity of a real and healthy greediness.

Today, I am going to make you discover a much simpler, organic and precise recipe.

The Poultry Broth

Ingredients :

  • 1 organic poultry ( 2kg )
  • 3 liters of water
  • 5g of pure sea salt or pink Himalayan salt
  • And that’s it!

Recipe :

  1. Choose an organic poultry, very well plucked and emptied, remove the whites (keep the rest), reserve them for another use.
  2. Cut up the rest and put everything in a low-temperature cooker.
  3. Add three liters of fresh water, cook at a temperature of 95°c for 4 hours.
  4. Pass your chicken broth through a fine sieve.
  5. Add the 5g of salt, and it is ready for your needs.
  6. Do not degrease this broth, its fat allows a better conservation in the cool.
  7. This broth you can simply drink it as it is, or flavour it according to your desires.
  8. And it will accompany all your preparations without making “His star”!

The only difficulty? The quality of the poultry. Prefer organic poultry.

Conservation :

Keep in a cool place for a maximum of 3 days or made of ice cubes, but the ideal is to use it immediately.

Well, I will be able to continue to tell you more about this broth and all the possible and imaginable uses. But, I’m not going to do all the work for you, I leave you the pleasure to question your grandmothers, or the search engines.
I thank you for this reading and do not hesitate to give your opinion on this recipe. But also to propose us subjects because we are in the sharing! Be gourmands of RealFoods.

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