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Santé Et Nutrition

Mise en garde des gynécologues contre une «épidémie de césariennes»

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Paris — Le nombre de naissances par césarienne a pratiquement doublé dans le monde en quinze ans, de 12 % à 21 % entre 2000 et 2015, dépassant même 40 % dans 15 pays, conduisant les gynécologues à s’interroger sur cette « épidémie », dans un dossier publié dans le Lancet vendredi. On estime entre 10 et 15 % la proportion de césariennes absolument nécessaires pour des raisons médicales. Mais 60 % des 169 pays passés en revue se situent au-dessus de cette fourchette tandis qu’un quart des pays sont en dessous, mettant en danger la mère et l’enfant, relève l’étude basée sur les chiffres de l’OMS et de l’UNICEF.



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This Broccoli Caesar Salad Proves That Raw Veg Rules

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I consider a Caesar salad to be a pretty perfect food. In fact, it is probably one of my Top 10 Favorite Foods of All Time. I know! It’s a salad! But it’s a salad with a creamy, anchovy-packed, cheesy dressing and golden-brown bread nuggets (also known as croutons). I am not a professional, so I can tell you that when I “taste” my Caesar dressing, I do it by inserting a big ol’ spoonful of it into my mouth. Followed by a second one, just to be sure it’s right.

But do you know who is a professional? Chris Morocco. That is why I jumped at the opportunity to make his Broccoli Caesar, which is every bit as delectable as the original, and an even a better match for that dinner party you’re hosting this fall weekend.

Chris used both raw broccoli (more on that in a minute) and Napa cabbage as the base instead of Romaine, two heartier, sturdier greens that stand up well, long after dressing. “In fact, it’s only going to improve with age,” Chris says. So prep it ahead of time and let the flavors—spicy garlic, briny anchovy, bracing lemon zest—really soak in.

broccoli caesar

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Peel. Those. Stems.

“There’s something pleasant about keeping a salad raw, even when it’s a root vegetable like carrots, or the cruciferous greens in this recipe,” Chris says. “It’s a good counterpoint to the richer and more decadent food you’re generally eating in the fall.” The key, though, is to make sure the texture is, indeed, pleasant—not the squeaky kind of raw that is difficult to chew.

You do this by making sure the broccoli florets are not so small that they would turn to fluff and disappear into the dressing, but not so big that they’d be confused for crudit´e. When it came to the stems, I made sure to peel them before slicing, just like the recipe instructs. No cheating here. Those stems have a bad rap, but once the firmer outside is gone, I find them to be the most tender and flavorful part of the whole veg.

Full disclosure: I did not make this recipe for a dinner party, though I plan to soon. I made it for myself. And though it doesn’t call for it, I also added golden-brown bread nuggets in there, because it was dinner, and I was hungry. Like I said, I’m not a professional, but I don’t think Chris would complain.

Get the recipe:

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Gluten-Free Muffins

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Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.



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These Gluten Free Muffins Are Peak Fall…And They Happen to Be Gluten Free | Healthyish

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Every gluten-free muffin I’ve ever succumbed to has disappointed me by being either too sweet, or too crumbly, or weirdly bitter and bean-y from chickpea flour. So, after 12 years of eating gluten-free and missing good, hearty muffins, I decided it was time to make my own.

Gluten-free baking takes extra work, time, and tinkering. It took me 6 attempts with slight adjustments in ingredients and ratios to nail these muffins, but, finally, I have a muffin that I actually want to eat—for breakfast or as a grab and go snack any time of day. It’s got some extra protein from almond flour and almonds, and some extra fiber from ground flax seed and rolled oats. Of course it’s gluten-free, but I also made these muffins dairy-free by using coconut oil instead of butter. It’s just sweet enough, and that sweetness comes only from pure maple syrup and grated apples.

I call these muesli muffins because they were inspired by bircher muesli, the soaked oat and grated apple breakfast that my mom learned to make as a kid in Germany. Bircher muesli is OG health food: It was developed by the Swiss doctor Maximillion Bircher-Benner in the early 1900s as a healthy breakfast for his patients, who he kept on a diet heavy in raw fruits and vegetables long before raw food was as trendy as it is now. These muffins have all the same flavors—raw apples, rolled oats, sliced almonds, cinnamon, maple syrup—and it’s a comforting taste that reminds me of home.

These muffins keep well in an airtight container for at least five days so you can make them on the weekend and enjoy them all week. They’ll be especially useful when the house is full of guests for Thanksgiving and you want something you can hand a hungry kid or relative (or yourself!). It’ll feel like a treat any time of day.

Make muffins today:

healthyish-gf-muffins-horizontal.jpg

Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.

SEE RECIPE



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