Traditional Cuisine Evolves

finished stirfry

leftover chicken and pork

tray of nutrient dense greens with cut veggies

left over Pad Prik sauce

George Auguste Escoffier....' was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces ' (wikipedia)

I look at what I am doing to create a modern cell based cuisine as the next step in the evolution of food.
We have mother cuisines just as Escoffier modernized mother sauces.  His purpose was to bring order to the kitchen and order to recipes.  Mine is to use mother cuisines with a new interest in adapting the ingredients to be more nutritious and nutrient dense. 

This blog demonstrates a simple stirfry using left over meats, some nutrient dense greens, simple celery and yellow squash with the left over sauce from a take out Thai dish called Pad Prik .   A touch of Dulse (seaweed) was added instead of salt and for vitamins.

There is a constant that is starting to appear.  Nutrient dense food has a terrifically positive impact on health. I am energizing my body with nutritional dense plant food, not huge amounts of unnecessary meat protein that the body has to work hard at burning for energy.  As the weeks continue there will be patterns of preparation using key methods.  Enjoy the stir fry..... The Vegetable Alchemist