FAT. at least theyre honest..

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Time cover: ‘The Real Cost of Cheap Food … Why the American food system is bad for our bodies, our economy and the environment,’ by Bryan Walsh: ‘The crop is heavily fertilized-both with chemicals like nitrogen and with subsidies from Washington. Over the past decade, the Federal Government has poured more than $50 billion into the corn industry, keeping prices for the crop-at least until corn ethanol skewed the market-artificially low. That’s why McDonald’s can sell you a Big Mac, fries and a Coke for around $5-a bargain, given that the meal contains nearly 1,200 calories, more than half the daily recommended requirement for adults. … [F]ruits and vegetables don’t receive the same price supports as grains. A study in … Read More

BrockaFAT. at least theyre honest..

Frosting Hell

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Why do I title this as such…because of the difficulty in finding something worth a taste and up to my standards of health. The French say tres difficile; i say pain in my ass, essentially! The whole purpose of my dessert biz is to find the healthiest option yet still taste exceptional. When making a vegan frosting, one can use powdered sugar. When making a vegan frosting diabetic friendly, and soy free, and partially-hydrogenated free…things become more mad-scientist. (tofutti cream cheese has partially-hydro oil, aside from being soy-based, which Im allergic to) So, Im offering up a couple choice options for whichever cakes you deem this “white” or “vanilla” or “cream cheese” frosting applicable. My personal pref is the Raw … Read More

BrockaFrosting Hell

Sweet Coupling

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I say take whatever you bake and make it a hell of a lot better with ice cream. If anything ever doesnt turn out well, it still has potential; either freeze it and use it later as a crumb base for pies or sprinkle into ice cream. Summer may high-light fruits and fruit pies, but right now Im thinking brownies a’la mode. French style ice cream is a darker yellow-base because of the eggs; better known as custard. American (Philadelphia style) is ivory white because it is cream based. Gelato is mainly milk fat verses butterfat. Vegans obviously dont get the egg custard or the heavy butterfat version, but going for a similar consistency or mouth feel is a great … Read More

BrockaSweet Coupling

Four Feast and One Foodie

BrockaBooks, Health & WellnessLeave a Comment

In a compulsive desire to absorb as much as I can, I always stack my reading: magazines and books of varying degree and topic. Its easier to read a narrative and a non-fiction simultaneously as the themes never seem to over-lap. This past month proved a different fate. I found myself engrossed with one omnivore frenchman, a conscientious omnivore, a “frenchie” baker, and an alternative baker. The fast and delightful read was David Lebovitz’s “The Sweet Life in Paris”. I have taken his item-specific classes when he passed through Dallas on occasion, (i.e chocolate series and icecream making) so i was excited to get ahold of a more personal scoop on the man. He is very whimsical with ideas and … Read More

BrockaFour Feast and One Foodie