Touché Bouley

Last Thursday May 9th changed my life as I have once again had an experience that will forever transform the way I think about food and nutrition.
David Bouley, world-renowned celebrity chef and philanthropist (http://www.davidbouley.com/) and Alice Bast, founder, The National Foundation for Celiac Awareness (http://www.celiaccentral.org/Celiac-Disease/21/), joined forces in support of the 3 million people in the United States who live with celiac disease. The sharing experience and fundraiser was held in Bouley’s own test kitchen in downtown Manhattan and my husband Keith Berkowitz, http://centerforbalancedhealth.com/, presented unconventional medical theories and celiac treatments.
The evening was all about celiac awareness and magnificent gluten-free food. Before even tasting a morsel of Bouley’s edible art, a stage  of complete bliss was set. The warm gathering of friends and the feelings of satisfaction were already filling my body.  My life changing moment begins here and includes 5 more elements that anyone can utilize to better their health and obtain personal weight goals.
1. Meeting Super Chef Bouley: From farm to table his dedication and passion for his trade and connection with anti-aging experts and physicians has brought his culinary art to a new level. He uses his food creations to harness the power of food and stimulate energy, avoid the consequence of food malabsorption (as is the case for celiac) or lower blood sugar.
And his…
2. Use of fresh, local and health promoting foods that support the local business economy along with optimizing taste and nutrients served directly to your body. He consciously chooses to use ingredients in his food like kuzu, a Japanese medicinal plant. He does not use white table sugar in his recipes. You can make the same types of choices too.
3. Creating harmony with the ingredients of the food; I’m not sure how many of us can replicate this precise ability to balance flavor like Bouley but as best as possible try to use flavors that compliment the food you eat (not too much or too little flavor).
4. Timing between courses served; there were multiple mini meals served but if you do not have time to sit down to a 4 hour meal how about using your typical meal and dividing it into smaller portions. Take a few bites, enough to ward off hunger for 30-40 minutes, put it away and repeat. It may be interesting to see if you eat less with this system in place?
5. Use of a variety of foods within the meal; each course was composed of different textures, flavors, colors, temperatures every sense in my body was active during my eating experience. I’m thinking maybe stimulating the senses like this adds to the feeling of satiety and meal satisfaction. How many senses do you use when “inhaling” your food?
You can better visualize what I mean by watching this http://www.youtube.com/watch?v=HmS2xvNI-N4 and this http://www.cbsnews.com/video/watch/?id=50133945n.
Zagat’s polled seven thousand people and asked “Where would you eat the last meal of your life?”  “Bouley” was the “overwhelming” choice.  I’m sure the response would be the same if the question asked was, Where would you eat a meal filled with love, commitment and health?
Thank you David Bouley,  for participating in this celiac awareness event and the unforgettable meal but even more for giving me these tools that I will use for my clients every day. Keep serving up “Haute” health food in your own iconic way. Health professionals need as much help as we can get!

Related articles

• Worst Gluten-Free Mistakes (foxnews.com)