(^48) • JUNE
healthyDISH/RECIPE MAKEOVERS FULL OF MODERN FLAVOR
Clafoutis (pronounced cluh-foo-tee) is a
French custard dish traditionally made
with black cherries. Let that sink in for a
minute. (Just writing the words “French
custard” and “black cherries” in the same
sentence makes my mouth water.)
The authentic French recipe consists
primarily of egg, heavy cream, white
fl our, and sugar. I’m fi ne with the egg
and cream, but fl our and sugar are hard
to recommend in a column that has the
word “healthy” in the title. And while
I personally do well with certain dairy
foods (e.g., raw milk), many people don’t.
So Chef Jeannette swapped out the
original cream for a far less allergenic,
Stone Fruit Clafoutis
Cool off this summer with this oh-so-simple seasonal
treat /// BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC
PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: CLAIRE STANCER; PROP STYLIST: ROBIN TURK
FEATURED INGREDIENT:Eggs
Eggs—whole eggs, complete with that rich yellow yolk—are, and always have been,
one of the most complete and healthy foods ever to appear on planet Earth. So why is there
so much objection to eggs among our mainstream medical brethren? The simple answer is
this: cholesterol.
To dismantle the myths about cholesterol and heart disease would take a book—in
fact I wrote one with cardiologist Stephen Sinatra, MD, called The Great Cholesterol Myth.
But you don’t have to buy our book to discover that a substantial (and growing) number
of medical doctors, PhDs, scientists, and researchers don’t agree that cholesterol is
public enemy No. 1 when it comes to heart disease. Moreover, just about everyone now
acknowledges that cholesterol in the diet doesn’t matter a whit, even if they still believe
that cholesterol in the blood is really important. But the enlightened position on dietary
cholesterol is that it doesn’t matter to anyone except those who have a rare genetic
condition called familiar hypercholesterolemia.
So the big rap against eggs has been that they contain cholesterol—but that’s turning
out to be like demonizing blueberries because they’re blue. Dietary cholesterol doesn’t
do anything “bad” to you—if you didn’t eat it, your liver would simply make more of it.
Your body makes cholesterol in every single cell, and without it you’d die. The fact that
this perfect food contains cholesterol is irrelevant to your health.
On the nutrition side, egg yolks boast healthy doses of lutein and zeaxanthin,
the superstar carotenoids of eye nutrition. The yolk also contains choline, which turns
into acetylcholine, a prime neurotransmitter in your brain that’s needed for memory,
thinking, and mood. That’s why your grandmother rightfully called eggs “brain food.”
For a paltry 75 or so calories, an egg gives you 7 grams of protein plus a decent
amount of iron, other minerals, and vitamins. It also has 5 grams of perfectly good
fat—most of which, contrary to conventional wisdom, is not saturated but monoun-
saturated, the same kind of healthy fat found in olive oil.
I always recommend eggs from a local farm, or at the very least eggs from hens not raised
in cages but free to roam on pasture. The only thing wrong with eggs from factory farms is
that they’re likely to contain traces of all the junk fed to chickens raised in battery cages.
Cook them in grass-fed butter, grass-fed ghee, Malaysian palm oil, coconut oil, or even
extra-virgin olive oil if you keep the heat under 200°F.
Almond Peach Clafoutis
Serves
tsp. pastured butter or coconut oil,
room temperature
eggs
¼ cup rice syrup, pure maple syrup,
or honey
cup full-fat coconut milk or cream, canned
tsp. almond extract
tsp. vanilla extract
¼ cup almond flour
¼ cup coconut flour, sifted
¼ tsp. salt
lb. sliced peaches, fresh or frozen,
thawed, and well-drained, skins optional
. Preheat oven to °F. Generously
grease bottom and sides of x-inch
baking pan with butter or coconut oil,
and set aside.
. Beat eggs in mixer until frothy. Add
sweetener, cream, and extracts, and
beat until well blended and smooth.
Add flours and salt, and beat on low
until well incorporated.
. Arrange peaches to cover bottom of
prepared dish and pour batter gently
and evenly over top. Bake – minutes
until custard is firm and top is a light,
toasty golden. Rest at least minutes
before serving.
Per serving: cal; g prot; g total fat (g
sat fat); g carb; mg chol; mg sod; g
fiber; g sugarNOTES FROM THE CLEAN
FOOD COACH
This dish works well with all stone
fruits in the summer, but it’s particu-
larly delicious with fresh, ripe plums.
In the fall and winter, you can switch
to thinly sliced apples and pears.full-fat coconut milk. She also dumped
the white/wheat fl our and replaced it
with almond and coconut.
The recipe calls for just a small
amount of clean sweetener such as
rice syrup, maple syrup, or cold-pressed
honey, but feel free to reduce the amount
or use stevia instead. (There are some
really good organic stevias on the market
and they’re not expensive.)
This dish might not be quite as smooth
and creamy as the original French version,
but it’s a dessert for the times—delicious,
satisfying, and seasonal, with a decent
amount of protein, good fat, and fi ber.
Works for me! —Dr. JonnyGluten-Free | Non-GMO | Vegan-Eloise De
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