Malibu Beach Recovery Center

“Sugar is the new cocaine and it’s free.  It is time that we, our elected officials, our health practitioners, our school boards, took a stand to protect and inform the general population on how to stand up to a greedy and ever changing enemy: Out from our schools, our restaurants, our prepared products…  Out from the drinks we trustingly give our children… Those products have to come with a warning label similar to cigarettes:  Beware, this product can and will kill you.  It destroys our health, our genes, our immune system and the life expectancy of our children.”

- Chef Jamie Olivier, The New Food Revolution

Teaching cooking every Sunday at Malibu Beach Recovery Center, we had to learn how to do without sugar.  Being French and a baker by passion, it was probably the hardest conversion I could imagine.  However, the rewards were immense.  When you remove sugar from your kitchen staples, food becomes more intense, the taste of each ingredient shines, spices are present to enhance the natural beauty of the finished product.  You gain in range what was previously hidden: taste, flavors, hot, intense, smooth, mellow, rich, sharp, tangy, and the list goes on and on.  Foods were at last given a chance to stand up for what they truly were; this was the most revealing factor to me.

Within this experience, we discovered how to cook with the natural juices of the fruits (when fruits were not at their peak, a quick stir-fry or a 10 second trip into the microwave brought them back to life and enchanted us with strong head notes and lasting aftertastes).  We learned about the intense flavors of dark chocolates.  We found that whipping cream had the tang and slight acidity of raw milk.  The more we enjoyed these foods, the less we missed sugar and its overpowering presence.

The trend has hit restaurants across the world.  The highlight becomes the ingredient, and more recently even in its molecular form.  The priority is given to the freshness of ingredients, the balance of natural flavors, and the restraint in preparation methods.

Lately filmmakers and reporters have begun to focus on the ugly truth about Sugar.  Each new documentary, new article or television report makes me more appalled at how this global enemy has made its way into our lives and is there to stay, present in all types and varieties of ingredients, foods, dishes and drinks.  If you read closely the ingredient list when you purchase a product at your favorite store, you will be amazed at the pervasive way it has made its way into most of the foods we consume.  If sugar were tobacco or heroin, you would see it being banished at all cost in a matter of minutes.

The relationship of the Sugar industry and the power that it holds on the Food industry makes it an uphill battle to gauge, much less win.  It is their interest to use sugar (or it’s cheaper substitute, high-fructose corn syrup) in all of our foods to make food taste more palatable, allow cheaper cuts, less costly ingredients, and increase profit margin.  It is in sugar industry’s interest to make you an sugar-addict, whether it is with or without your knowledge.

A great documentary by Brian McKenna, called Big Sugar first allerted me to these facts.

Another movie, Hungry for Change, just came out in limited release and explains the many disorders that sugar induces in our bodies. 

Here are some numbers that demonstrate the staggering truth about sugar-related illnesses:

• The average American consumes an astounding 2-3 pounds of sugar each week, which is not surprising considering that highly refined sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into foods such as bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce, and a plethora of microwave meals.
• In the last 20 years, we have increased sugar consumption in the U.S. from 26 pounds to 135 lbs. of sugar per person per year! Prior to the turn of this century (1887-1890), the average consumption was only 5 lbs. per person per year! Cardiovascular disease and cancer was virtually unknown in the early 1900's.  

For additional facts about sugar click here.

We can make a conscious choice to eliminate harmful sugars from our bodies and from the food that feeds them.  It has become a fun challenge to discover the many ways to we can make great tasting sugar-free foods such the following brownie recipe that has become one of our favorites.   The secret ingredient will surprise you.  

For the brownie receipe click below on "Continue Reading."

Licia Jaccard

www.sharemorethanfood.com

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When March comes along, my kitchen slowly comes out of hibernation.  You no longer want the warming and hearty stews of the winter, but new produce and vegetables don’t yet have the crisp and intense taste of spring.  It’s kind of a mid-season, with a little bit of this and a little bit of that, but not the excitement of farmer’s market stalls that blows your senses with an overload of ripe and sweet new crops.

I, however, find that I have millions of things to get started that were put off in the winter, and time to prepare dinner always has to be quick and yet tasty.  This month, I will share with you three outstanding recipes that can get you from kitchen-to-table in less than half-an-hour.  I find that the most challenging time when following any specific diet is when you need your food now and yet have nothing prepared to quench that sudden impulse.  This is when you might be tempted to reach for fast food, sugary confections or whatever container looks half-way decent to your impatient eyes.  Having ahead of you a few ready-made treats to allow you to stay within reason is paramount. 

First, let me share with you the best crustless quiche recipe that has not only saved me from tempting excursions on my diet, but also provided tomorrow’s lunch and maybe dinner too.  The moisture content in a quiche is one that allows easy reheating without drying; you can eat it hot, warm or cold, and it can also substitute itself for a tasty snack or, when accompanied by a salad, for a full meal in itself. The other advantage is that the custard base is always the same, and can accomodate a variation of modifiers: from leftover smoked salmon to a cup or less of al-dente vegetables, a basket of cherry tomatoes or caramelized onions, even a few ounces of shredded chicken, it is one of the most versatile dishes ever.

Accompanied by a robust salad with an acidic base to counteract the sweetness of the eggs like a peppery arugula salad with a lemon dressing and rosemary infused croutons, this meal provides you with all the proteins, carbs and oils that you need to make your meal feel complete and satisfying.

I am one who never can end a meal without a touch of sweet and the recipe thst I am about to share just blew me away.  I was searching for a quick way to use the remains of a berry salad I had left and not only the simplicity and quick execution of it but also the infinite potential to incorporate whatever flavor I could imagine when the summer comes along, are two elements that put it right on top of my favorite list.  Try the recipe as written and then play with it to use the best fruits that the farmers market will yield throughout the summer.

As you can see, there is no reason to  think that, because you are frightfully hungry, you cannot incorporate your dietary requirements in a meal crafted top to bottom in thirty minutes or less.

For the recipes, click below on "Continue Reading."

Bon Appetit!

Licia

www.sharemorethanfood.com

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First of all, my best wishes to all of you for a happy, healthy and peaceful New Year.  May all your dreams cometrue and all your resolutions last more than a month! For me, healthy eating is one of the  hardest ones to maintain.  Do not get me wrong, I love the farmer’s market and cooking a beautiful dish that makes your heart and your eyes sing, and your body show you endless grattitude.  However, our world is surrounded with the worst possible combinations when it comes to food.  Do not get me started on the power of an industry that cares more about dollars than it does about a nation’s health.  It is mind boggling that we have just come to realize what has litterally been pushed down our throats by unscrupulous corporate giants.  And those combinations are addictive and it takes serious willpower to walk away.  We have all been made aware of the catastrophic impact of sugar in our lives, and if not, just imagine a four-year old on Halloween night and you pretty much have the picture of what sugar addiction can cause to your mind, body and blood sugar.

Another excess in our food stream is salt, sodium, soy sauce and all other combinations that greatly contribute to the increase of major diseases as indicated by this article in the NY Times:

“Although there has been on-and-off controversy about the value of limiting dietary salt, there is no question that a high level of sodium in the diet raises blood pressure and the risk of chronic hypertension by stiffening arteries and blocking nitric oxide, which relaxes arteries. Hypertension, in turn, contributes to heart disease and stroke, leading causes of death.  Potassium, on the other hand, activates nitric oxide and thus reduces pressure in the arteries, lowering the risk of hypertension.”

Unfortunately, highly processed foods gain in sodium what they lose in potassium, therefore creating an inbalance that puts our health at a higher risk.

Once again, we are reminded that we are the keepers of our bodies and that, if the convenience of eating out, whether fast food or not, is something we have grown accustomed to, the trade-off might be a couple of years shaved off of our life expectancy, whether we like it or not.

The key for me to reclaiming control over our food is to use simple recipes that use fewer ingredients, being able to assess their level of processing and using herbs and spices instead of salt to bring out the true flavors of each ingredient.  The following recipes for Creamy Cauliflower Soup, Sea Bass Steamed in Lettuce with Rosemary Oil, and Chocolate Mousse (an MBRC favorite) all have in common is the amazingly clean and strong flavor of each component. 

When we compare the ease of preparation and intensity of flavor from a simple meal such as this one, we enter a whole different word of refinement and enjoyment where fast and heavily processed foods will no longer hold their appeal on us.

Click on Continue Reading (below) for the recipes.

Enjoy!

Licia

www.sharemorethanfood.com

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The Holidays are coming fast and along with them a feeling of sadness and excitement all at once.  I enjoyed my share of large family dinners and tables bustling with noisy children who load their plates with their favorite foods, only to slump into a food-induced apathy as the meal goes on and on.  The Children are off leading their own lives and many of my relatives have passed -- the last only a few months ago.   The sweet memories of these past celebrations brings along the void that they left behind.

However, the celebration of Thanksgiving is one too significant to neglect and I decided to offer you a reduced version of Thanksgiving goodness, in size but certainly not in flavor.

As you all know, the visual impact of the food we eat is extremely important in that it stimulates the brain to set in motion the digestive process.  For this reason, I selected recipes that deliver a bright and festive picture before you even bring a fork to your mouth.

We are starting with an all-time favorite combination of salad with cranberries and goat cheese, with toasted pecans for an added crunch.  Remember, always keep your palate stimulated with a blend of sweet and savory, creamy and crunchy, so that every bite is an adventure and your taste buds are never bored.  Paired with a simple mustard dressing, it is a tasty and beautiful salad that prepares your appetite for the main dish.

Because the prospect of consuming a 16-pound turkey might be a little daunting,  here is a winning turkey recipe that is easy to prepare and will provide the same satisfaction as the traditional turkey and gravy dinner.  Any leftovers can be easily frozen for future use.

And the traditional pecan pie is not one to be missed.  The difficulty came from replacing the forbidden corn-syrup component used to bind the pecans together; this version leaves nothing to be desired from the familiar original.  Furthermore, this pie travels easily, can last a good week if need be, and will be delicious as is or warmed for a few minutes.  Our clients love the fact that whipped cream is an allowed part of the Malibu Beach Recovery Diet, so if you wish to be totally sinful, beat a cup of whipping cream with a little vanilla extract.  Your pecan pie takes on a five star restaurant rating.

Happy Thanklsgiving to All,

Licia

(Click Continue Reading for the recipes)

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NOTE from Joan Borsten:

In January 2007, nine months before we opened the doors of what is now known as the Malibu Beach Recovery Center, we asked Licia Jaccard to help create an American version of the French low glycemic  diet that was to be a key component of our treatment system.  The diet was based on the findings of Michel Montignac.

Licia was an obvious choice.  We knew each other from a gourmet light website.  She was from Kansas, but raised and educated in France.  She was a Cordon Bleu graduate.  She was able to read Montignac in the original text.

By the time we opened, she had configured hundreds of recipes to match the requirements of this delicious and healthy diet.

We subsequently added a weekly cooking class to the program, recognizing that if addicts benefited from the effects of the diet during their stay at the clinic, helping them continue this regimen when they returned home would be beneficial to most of them.  In addition, it provided a much needed break and recreation from the rigid schedule.  Then we added an online cookbook which clients could go to for not only recipes, but rules, shopping lists, and a guide to eating out. Now Licia will be writing a monthly blog for alumni, families and the general public, sharing some of her amazing recipes.  Bon Appetit. Joan

LICIA JACCARD WRITES:  

When Joan asked me to write a column for the blog, of course it was not about treatment... anyone would do that way better than I ever could.  Those of you who know me can bet that it’s about food, and more specifically about desserts.  Although I will definitely try to incorporate savory items to this blog, I also know that most patients suffer from serious dessert withdrawal when they first start on this new life adventure.  This aims to help with your sweet cravings... 

I went to the Farmers Market yesterday in search of that one ingredient that would trigger dessert-mania and found the most ridiculously sweet french prunes, called Quetches in France, and Italian Prunes here in the US... go figure! 

The benefits of these prunes healthwise, are that they are good source of fiber, potassium, vitamin C, and lutein and zeaxanthin, pigments that help protect your vision. They are also a great source of antioxidants that will help neutralize harmful free radicals.  In addition, their extreme versatility in the kitchen allows them to be paired with both savory and sweet dishes, used in pies and compotes, as their texture will not easily break down and the fruit will remain tender but whole after cooking.

Because this type of fruit contains less water than other varieties of plums, they lend themselves perfectly to desserts. 

I would like to offer two special recipes that are easy to make and delicious to enjoy.  Neither of them contain sugar and, after tasting them, you will be amazed at the true richness of the taste of the fruit.

Licia

(Click Continue Reading for the recipes)

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While teaching the cooking class last Sunday at the Center, I looked at our clients, all busy chopping and dicing, and as usual marveled at how quickly they start looking and feeling healthy.   I’m talking shiny eyes, glossy hair, and glowing skin within 7-8 days of arriving at an alcohol and drug treatment center.  

The Malibu Beach Recovery Diet is one of three spokes in the holistic wheel which makes our treatment program unique.  The other two spokes are the yoga breath work and food supplements (we currently have most clients taking synaptose, a very effective food supplement developed by Dr. Kenneth Blum. PhD  to correct imbalances in the brain’s reward system by reducing cravings and creating an overall feeling of well-being).

This holistic overlay, developed in Europe, expedites brain repair and allows clients to quickly achieve enough clarity to get maximum advantage from the program of individual therapy, family therapy, process groups, and the 12 step work which are also integral parts of treatment. 

Just as when you have hypertension, high cholesterol or diabetes, changing your diet and getting more exercise of the right kind can influence the numbers, we have found that our alumni stay sober if they continue to follow the principles of the Malibu Beach Recovery Diet, do some kind of yoga each week, take recommended food supplements and attend AA or NA meetings.

The basis of the Malibu Beach Recovery Diet is the Gycemic Index ("GI"), a scoring system that ranks foods based on their effect on blood sugar levels. The GI covers only carbohydrates—most of the foods you eat — such as fruits and juices, potatoes, rice, pasta, breads, and cereals that contain sugars, starches, and different types of fiber. That’s because foods that are high in carbohydrates have the greatest impact on your blood sugar. Other foods, such as fats and proteins, have little effect on blood sugar.

When you eat carbohydrates, they are broken down in the mouth, stomach, and intestine to smaller units that the body can use for fuel. These units are a sugar called glucose. Glucose supplies power to every cell in the body. Without it, you wouldn’t be alive.

Scientists have learned, though, that different carbohydrate foods cause blood glucose levels to rise at different rates. Some foods cause glucose levels to rise quickly after you eat them. The result is a virtual “gush” of glucose into the bloodstream. Other carbohydrate foods cause glucose levels to rise more slowly—a “trickle” so to speak.  The GI is a system that separates the “gusher” foods from the “trickler” foods. By eating less of the gushers and more of the tricklers, you can keep your after-meal blood glucose levels more in check.

Because the Malibu Beach Recovery Diet is not about losing weight, we don‘t ask alumni to count calories or pay attention to the values of the GI index.  All they have to do is follow some simple rules designed to keep their moods balanced and their blood sugar at normal levels.  The goal of the diet (combined with the daily yoga breath work and food supplements), is to raise and sustain the chronically low dopamine levels of addicts and those suffering from depression and anxiety.    Over the years Dr. Blum’s research has concluded that it is not only alcohol, street drugs and prescription drugs that depress endogenous Dopamine levels (dopamine is one of the most important "feel good" brain chemicals) but poor eating habits.

The Malibu Beach Recovery Diet is based on eating three meals a day and several snacks, comprised of an abundance of allowed products which enrich and enhance the culinary possibilities and introduce ingredients that may not have been a habitual staple in their past nutritional habits.   No more endless cups of coffee and energy drinks, no more fast food, no more candy and sugar. 

To keep it simple, alumni have access to an online cookbook which includes all the rules of the Malibu Beach Recovery Diet, simple but elegant recipes, shopping lists for what to buy from Trader Joe’s, Whole Foods, and standard supermarkets.  We will be adding shortly advice on how to order when dining out.

Many  people – incoming clients and professional visitors – have confessed that the first time they were invited to the Center for a meal, they filled up enroute with a Big Mac or Subway sandwich.  They were expecting a “diet” that was healthy but tasteless, composed of foods they would never voluntarily eat. 

I don’t remember anyone leaving without complimenting French chefs Cyril Landrat and Yannick Marchand for an amazing food experience.  This includes the delicious deserts the chefs have learned to make without white sugar, brown sugar, or even honey.

Many also remark on the attractive ways foods are presented.  I find that after spending 30 or more days at the Center, clients begin to appreciate the value of presenting each meal in an eye-appealing, appetizing manner.   When I went to visit Rachel C., one of our alumni now living at no frills sober living in Los Angeles, she was tasked by the house manager to prepare lunch.  She apologized that the food was not gourmet or even healthy by Malibu Beach Recovery Center standards, but it was beautifully plated:  Several slices of apple were turned upward so the color of the bright red skin complimented the white of the tuna fish sandwich, and the orange Doritos.  Good going Rachel!

Here are recipes for a meal we recently prepared in cooking class.  Bon appétit.

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