The Rambling Epicure
JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester
I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.
But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.
I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.
My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.
I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.
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Roasted Corn Pudding in Squash
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6 posts tagged Weight loss
Analyze why you are overweight with Whole Living’s explanatory slideshow
If we’re overweight, it may be due to many different reasons, depending on our culture, habits, genes, and psyches, says John Bagnulo, nutritionist at Kripalu Center for Yoga and Health in Stockbridge, Massachusetts. “Only by examining both the physical and psychological reasons can you find what works for you.”
Click here to see the explanatory slideshow of 32 easy, common-sense things that we can do to start losing weight.
- Study: Overweight older women have less leg strength, power
- Carb Diet Study Lends Support To Healthfulness Of Balanced Eating
- Obese women ‘more likely to lose ability to walk when they age’
- Obesity Stigma Grows Around the World
- Has a Doctor Ever Prescribed Weight Loss to You?
- New Surgeon General Criticized For Being Overweight
Summertime is diet time: an approach to changing your eating habits
Summertime is the best time to start changing your eating habits. Fruits and vegetables are tastier and cheaper in summer, so your tastebuds are satisfied, but with fewer calories and more fiber. You can take advantage of this time to start a lifestyle change that will not only help you lose weight, but hopefully change your way of eating for the rest of your life.
Barbie’s secret to weight loss was “don’t eat”: Is that your teen’s philosophy?
The 1965 Slumber Party Barbie came with her very own “How to Lose Weight” book. The main message was “don’t eat.” Along with this book came a bathroom scale always set at 110 pounds/49.9 kilograms, says Teen Beauty Tips. According to Malisa Morsman, “Barbie is the plastic equivalent of a 5-foot, 9-inch (1.75 m) woman with a 36-inch (91.5 cm) bust, 33-inch (83.8 cm) hips, and an impossibly small 18-inch waist (45.7 cm).”
Photo courtesy of Mental Floss.
by Jonell Galloway
I’ve been talking a lot about Mindful Eating lately. It’s a term that came to me out of the blue, and only weeks later did I realize that I picked up the word “mindful” in my many years of studying Buddhism and Hinduism. I studied these for so long that the vocabulary has become somewhat incorporated into my way of expressing myself and my subconscious. I am mindful; I live mindfully.
by Jonell Galloway
Please, Mara des Bois, get thee here! Even though we still don’t have local strawberries in the Lake Geneva region, it’s almost impossible to resist the Spanish and French ones that are already available.
Photo courtesy of Sodapix.
Strawberries are extremely high in fiber as well as vitamins, so I try to use them in as many dishes as possible. You can also make low-fat or no-fat sauces and salads that are highly complimentary to a weight loss diet. And contrary to traditional wisdom, they can be used in both sweet and savory dishes
