Home' Scoop : Scoop 53 Spring 2010 Contents 206 scoop SPRING 2010
Jude has written three beautifully produced books on the topic wholefood, all published
by Murdoch Books. All are currently in print and available at all good book shops.
Wholefood for Children, $45. Wholefood: Heal... Nourish... Delight, $45. Coming Home to Eat, $39.95.
“Homemade mayonnaise is one of the most
flexible foods to have on hand. I prefer to make
mine using organic, pure, extra virgin olive oil.
Unfortunately because of the cost and strong
flavour, most mayonnaise today is made with
refined, lighter tasting oils and is nutritionally
inferior. I also make mine with raw egg yolk,
knowing they come from healthy, organic farms
and from chickens that eat their proper food.
Store your mayonnaise in a sealed, clean glass
jar in the fridge for up to two weeks. It’s gluten
free and makes a third of a cup.”
1 egg yolk
1 clove garlic, crushed
1 tspn white wine vinegar
1 tspn seed mustard
80ml extra virgin olive oil
pinch sea salt
Place a damp cloth on the bench and put
a small mixing bowl on top. Add the yolk,
crushed garlic, vinegar and mustard to the bowl
and whisk together. Very slowly, drizzle in a
tiny amount of olive oil, approx one teaspoon,
whisking continually. Incorporate well before
going on. Continue in this way, drizzling in small
amounts (two teaspoons or so), whisking as
you go and making sure it is fully incorporated
before you go on. If you’re using organic oil you
may well find you need less. Just stop adding
it when the mayonnaise feels about right. Add
the salt and whisk through. Check for taste,
adjusting with more vinegar if desired.
Jude believes that by offering a similar program
here in Australia, she will create a similar landscape
of knowledge and, with it, a commensurate change.
“By the end of the course, my students will
understand how our food is produced so that they
can make sustainable and ethical choices. They’ll
also understand how to make the most of the
nourishing values of their food.”
Interestingly, not all the students plan to cook
for a living. One of the current students is a
cancer nurse and would like to change the food in
hospitals. Another is the part-owner of a resort
on the east coast and wants to better understand
whole and natural food so she can give lessons.
As to the future, Jude wants to help people
embrace the change. “Every time you buy a food,
you’re saying yes, I agree with how that’s processed
or no, I disagree. So when we insist on organic,
free-range meat you’re saying, ‘No thank you’, I
don’t want to support an industry that farms an
animal in an unethical way. Nor am I prepared to
destroy landscape with chemicals.”
Few people realise how many chemicals are on
the food they eat, says Jude.
Sure, there are minimum residue standards for
most things. But the problem with small amounts
of residue is they interact with each other. The
problem is compounded when you’re dealing with
children, whose smaller body mass and developing
ner vous system make them particularly susceptible.
And if you eat a lot of chemically enhanced
products, guess what? The residues build up in
the body for a cumulative effect. By the time you
include the minimum residues from water, plastics,
detergents, underarm deodorants, cling wraps and
the like, you’re looking at a substantial toxic load.
As I leave Jude to minister to her waiting
students she turns to me, her mouth full of
organic free-range chicken. “God this is soooo
delicious,” she says with a smile. Make no mistake.
Ethical pioneering aside, flavour lies at the very
heart of Jude Blereau’s world.
Links Archive Scoop 52 Winter 2010 Scoop 54 Summer 2010 Navigation Previous Page Next Page