Nourriture intellectuelle
Europe 1 Chronicle #3: Superfoods, alternatives to sugar by Margaux Grosman
Video of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On July 6, Margaux presented alternatives to sugar such as yacon syrup, lucuma or even carob... & revealed our recipe for a decadent instant spread made with raw cacao, hazelnut puree, yacon and carob syrup! Listen to the column by clicking on the link below! Broadcast alternatives to sugar!
Learn more
Europe 1 Chronicle #2: The benefits of Klamath algae by Margaux Grosman
Video of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On June 22, Margaux presented the benefits of klamath & came up with a recipe for a decadent Klamath-style vegan nice cream! Check out the video of the column above!
Learn more
“Stronger than Lyme”, Article from REGENERE Magazine
Stronger than Lyme Interview by Jean-David Bol from the Magazine REGENERATED n°14, Detox & Elimination, 01/06/2022 It’s 2019. Marie is 29 years old, lives in the Paris region and has a busy schedule. That year, in the spring, she takes advantage of the beautiful days of June to go camping. But at night, while she’s sleeping, she gets bitten by a tick. The symptoms soon appear. The very next day, she developed a high fever and headache. “At first, I thought it was sunstroke,” Marie recalls. “So I didn’t take anything and went to bed early because I was going back to work the next day.” On Monday morning, everything seemed to be back to normal at the office, but after lunch, Marie felt unwell and felt the need to go to the toilet. “Then I realized I was urinating blood, so I went to the hospital to have some tests done.” Marie was prescribed an antibiotic for urinary tract infections, but the fever spikes returned and new symptoms appeared: some of her muscles started moving on their own. She didn’t understand what was happening to her, so she went back to see her doctor, who didn’t understand either. Lyme confirmed "And then I remember the tick bite that I found behind my leg when I woke up, but which didn't cause me any rash." Marie then asks for a Lyme disease test: the result is positive. She does others to be sure, and they all come back positive. It's official: Marie has Lyme disease. In the weeks that follow, her condition worsens. "It's becoming unbearable: I have very bad headaches, to the point that sometimes I can't even open my shutters. I have inflammatory attacks in my lymph nodes and I suffer from intense joint pain." Marie doesn't eat much anymore and her condition is also declining morally: when she speaks, it takes her time to find her words and sometimes she even has trouble holding her pen. Apart from meals, she no longer has an appetite for anything. Then comes the question of solutions, including antibiotic therapy. "There's no way I'm going to get into this, I know it's going to destroy all my intestinal flora. Fortunately, I have naturopath friends around me and they tell me about natural solutions." Keto & Detox With the support and advice of her friends, she started in August: "I started a ketogenic diet to reduce inflammation and symptoms because I realized that they appear after meals, especially when they are too heavy or too sweet." In parallel with this dietary reform, Marie understood that it would be relevant to detoxify her body. So, once a week, she does a castor oil purge and does 45 minutes of infrared sauna, three times a week. "At first, it's very hard, but I want to heal so I do it often. These sauna sessions help me eliminate dead toxins from my body, I come out with red patches all over my body!" Marie also consumes chlorella, this detoxifying algae very rich in chlorophyll, in order to optimize the detox work of the sauna. Encouraging results After three months of a strict ketogenic diet and regular detoxes, the young woman noticed some improvement: "My fevers are less severe and I have less pain, to the point that I can do yoga again." She relaxed her diet a little and discovered additional ways to continue her detox: massages with essential oils and sound therapy. "It involves using sounds whose vibrational frequencies kill bacteria," explains Marie. Starting in November, she makes celery juice every morning. "I'm getting better and better! Sometimes, I have pretty violent detox attacks, so much so that I think it's a return of symptoms." Finally healing At the beginning of 2020, Marie further expanded her detox range: for a month, she experimented with shiitake capsules and a blend based on oregano essential oil. "After that, I no longer have any symptoms, I feel like my immune system is super powerful!" This is perfectly timed because the end of her treatment coincides with the arrival of covid. It is February 2020 and Marie is over the moon: "I no longer feel anything, I feel cured! Of course, I continue the detox and I know how to manage inflammation and symptoms if they should reappear". She even feels strong enough to try a dry fast for 2-3 days and she gets great benefits from it. A normal life Since then, Marie has left the stress of the Paris region to come and live in the sunshine of the south of France. "I don't know if my Lyme disease has disappeared or if it has stabilized, but I have found a normal life!" And to preserve it, she continues her regular detoxes, especially at the start of spring and autumn when she does a cure of Klamath , a microalgae harvested from the lake of the same name, located in Oregon (USA). Very rich in proteins, trace elements, vitamins and fatty acids, this cyanobacteria also contains phycocyanin, beta-carotene and chlorophyll, powerful antioxidants. "Given its anti-inflammatory and regenerative properties, it is a wonderful accompaniment to detox!"
Learn more
France seen by a sales manager: "People want to be spoken to sincerely"
Interview by Simon Barthélemy from the newspaper La Croix Sol Semilla , 04/22/2022 at 3:15 p.m. Interview Interview France seen by... Before the presidential election, La Croix L'Hebdo gives the floor to French people from all walks of life so that they can share their aspirations and convictions. Today, Juliette Thévenin, sales manager in Bordeaux... At Dior, where she was in charge of developing men's leather goods. "However, the glitzy side of luxury was not [her] thing," the young woman set up her own company, which found quality kitchen equipment or had its production revived by French artisans. But fifteen years ago, Juliette went through a difficult period - the father of her young son left her, her parents died. In search of stability, she became manager of an independent organic store in Paris, then, in 2018, joined the company Sol Semilla, which transforms its superfoods in a laboratory in Angoulême. A year ago, she moved to Bordeaux, where she has family ties. La Croix L'Hebdo: What makes you get up in the morning? Juliette Thévenin: Several things. The combat side of my job really drives me, defending the very good idea of the founders of my company: preserving original seeds cultivated in a non-intensive way in an ecosystem.... ..superfoods, because they are plants that have all the nutrients the body needs and that only grow in certain latitudes, such as spirulina from Chad, rich in vitamin C, the Criollo cocoa , acerola , acai , very popular in Brazil. I talk about combat, because it is the reality of a French SME with around ten employees: if you don't get up in the morning, everything stops. Everyone has a key role in the company. It offers a certain autonomy in the organization, and that's what I'm looking for. I have the entrepreneurial spirit, I work... ...the product is detected, imported, analyzed, sold. And then there is the human side that I like a lot. I have contacts both with the big organic network brands and with customers who come directly to see us at trade fairs. Where are the French, seen from their plates? JT: With food, we quickly get into people's private lives, everyone expresses their obsessions through food. In the four years I've been in this company, I've felt a stronger distrust. In an uncertain context, everyone is careful about what they spend, but also about the quality of the products. However, we are inundated with information that is not always accurate about the content of our food, especially about organic products. I try to remove this distrust by not speaking to customers as a salesperson, but by... consuming and cooking for her son and his friends the products she sells. Without transparency, I don't know how to do it. People are tired, they want to be pampered by people who speak to them sincerely, to maintain connections in a world where these evaporate very quickly, according to the requests. What is your assessment of the last five years? JT: We already had a lot of recourse to partial unemployment during the yellow vest protests, then Covid arrived. Local traders in urban areas were completely blocked, and had to close. However, our clientele is largely made up of bobo city dwellers. But also chocolatiers, vegan restaurateurs, juice bars... All projects were therefore frozen. Of course, the organic movement exploded during this period, but people mainly bought basic necessities, and the momentum was supported by the race that the major retailers embarked on, by opening a... So it's becoming more and more difficult for small companies like ours, because we are a niche market and we are not part of the priorities of these chains. Fortunately, plant-based is on the rise. The market is driven by a young clientele curious about new experiences, and by starred chefs. Has there been a scene that has struck you recently? JT: Pastry chef Pierre Hermé was interested in our products. I met his chefs and introduced them to yacon, a type of sweet potato grown in Peru that produces a plant-based sweetener with a very low glycemic index, making it very suitable for diabetics. I was very impressed, because I never imagined introducing new flavors to professionals working for one of the world's greatest pastry chefs and who have access to the best products. And it was very rewarding to see the...yacon, which has a flavor between honey and maple syrup What would you most definitely not want to lose? JT: Proximity, this direct link with people that a local SME offers through stores, salons... I like to discuss how to consume our products with an old lady, a sick person or simply someone who wants to eat more healthily, even if my role is not to be a doctor or naturopath. The results of my work must be concrete and visible, and it must make sense. Sales is a profession that is sometimes frowned upon, we have the image of the salesperson who gets his foot in the door. But I feel like I'm doing it by doing my bit, by reconciling consumption and ethics. What is the first step you would take if you were president? JT: I don't have a specific measure in mind, but we need to promote local and nearby agriculture, why not by limiting... ...school canteens that try to supply locally....Many producers disappear due to lack of support, while we have unsatisfied demand. I recently met a herbalist who has been around since the 1970s and who cannot find French peppermint. He is doing his best to create a group of local growers. There are plenty of initiatives like this that are insufficiently supported.
Learn more
What are adaptogens?
Adaptogens: What are they? An electrical component?! Interview by Andréa Marcelli, manager of Soil Seed For me, they embody a fascinating mystery and further proof of the intelligence of the plant world as a sensitive universe, capable of communicating, of adapting... As the philosopher Quentin Herniau says, "the intelligence" of plants is precisely intrinsically linked to their corporeality: their ability to adapt to their environment comes mainly through their growth and modifications to their body." But what are adaptogens? The European Medicines Agency gives this definition: "An adaptogen is defined as a substance that has the ability to normalize body functions and strengthen the organism under stress." As such, adaptogens are plants that have long been used in traditional medicine, both Eastern and Western. They grow wild in particularly inhospitable areas of the planet. Such as deserts, mountains and arid lands. For this reason, they are very resistant organisms, with a strong capacity to adapt to extreme conditions. These special qualities are transmitted to humans when they ingest them. Their main property, hence their name, is to adapt differently to each individual according to their specific needs, helping them to combat the various consequences of stress that are the cause of about 90% of diseases and aging. Each individual is a different biotope that the plant analyzes and responds to. They provide personalized support in terms of immunity, energy, endurance, concentration and mood stability. They act at the cellular and metabolic level by promoting homeostasis, a state of balance leading to a state of general well-being, both physical and psychological. The positive effects of adaptogens will be felt by consuming them every day for at least two to three weeks per month. After about a hundred days, you will notice clear physical and mental benefits. Here is a list of our favorite adaptogens: Maca: Sacred root that grows at about 4000m in the Andes. Plant rich in precious nutrients, beneficial at any age. The main benefits of maca are to gently strengthen liveliness, sexual vitality, memory and recovery after exercise. With a little full-bodied touch, maca provides the body with tone and energy. The Nopal: Legendary cactus with fascinating flowers and the subtle scent of its fruits, the nopal is a plant that has certainly not yet revealed all its secrets. Rich in fiber, calcium and magnesium (bone strengthening). Its pectin thickens when mixed with certain liquids such as water. An emblematic plant in Mexico for thousands of years, the Nopal has developed, thanks to its adaptability, throughout the Mediterranean basin. The cat's claw: Amazonian tribes have considered this plant a panacea for nearly two millennia, serving as a remedy for all types of problems, both physical and mental. Cat's claw Sol Semilla, collected wild, dried and powdered, is a powerful adaptogen that helps maintain flexible joints. Spirulina: Spirulina is a blue microalgae source of proteins and fibers. It is a little apart, rarely classified among adaptogens, it nevertheless has adaptogenic qualities. Antioxidant, our spirulina is indeed also rich in Iron, Vit. A, K and B12. Recommended at all ages, this superfood is an essential asset in your daily life. The Klamath: Klamath is considered the most complete food on the planet as well as the densest adaptogen. Its astonishing concentration of micronutrients, vitamins, trace elements makes it a complete and balanced food with unmatched nutritional powers. Klamath algae contains no less than 115 nutrients. Feel free to explore our case on this exceptional food. A new challenge for Sol Semilla: mushrooms Today at Sol Semilla we are also interested in medicinal mushrooms, powerful adaptogens not to be confused with hallucinogenic mushrooms! Like microalgae, mushrooms have allowed, billions of years ago, the flourishing of plant and animal life on earth. Today, still like microalgae, they are revolutionizing the food and nutritional fields but also those of the environment and energy production. For the American mycologist Paul Stamets , Mushrooms May, Quite Simply, Save the World. From a nutritional point of view, mushrooms such as Reishi, Cordyceps, Maitake, have all the characteristics of adaptogens and a very rich nutritional composition. They are an interesting source of proteins, vitamins, minerals, trace elements, antioxidants and fibers. They are therefore superfoods, that is to say natural foods with exceptional nutritional value also having this ability to adapt, thanks to their own benefits, to the needs of each person. Sol Semilla's mission is to offer a richer, more diversified diet by making superfoods accessible to as many people as possible, and by connecting them to living food with low ecological impact. The botanical heritage of the Amazon and the Andes, in which Sol Semilla has specialized for over ten years, will soon be enriched by the fascinating one of medicinal mushrooms. They will be offered in pure powders or via succulent homemade recipes. Our mushrooms will be traced and organic, possibly produced locally.
Learn more
They are talking about Sol Semilla!
THE CANDY- Our 50 best restaurants for delivery or takeaway in Paris Forbes - 24 Hours In Paris With Model, Giedre Dukauskaite The New York Times Style Magazine - T's Wellness Guide to Paris Eating Europe - The Best Vegetarian and Vegan Spots in Paris Slowly Veggie - Superfoods: let's go to Sol Semilla! Tastes and passions - A joyful vegan canteen! Sol-Semilla – a remarkable table Pâtàfran - Chocolate in all its forms! Sol-Semilla – Raw Cacao Cold Extracted Powder gluten-free and reproach-free - Gluten-free bread with “magic powder” Purple corn flour, a superfood selected by Céline, a "gluten-free and blameless" chef, in her new gluten-free bread recipe with "magic powder" Word By Jessie - Look Better and Feel Better EasyGuiders - The best vegan restaurants in Paris A Nous Paris - 5 vegan restaurants in Paris FIGARO Madam - Le Figaro Madame recommends Klamath Sol Semilla for a treatment and explains how to proceed! OUR Sol-Semilla superfood restaurant is featured in the 2018 guide selection of Omnivore blog 100% young cuisine Source : Omnivorous
Learn more
Interview: Meeting with Marie Brigitte Anty - L'EAU VIVE Hossegor Store
Interview by Andréa Marcelli, manager of Soil Seed For Sol Semilla, ecology is also social: adopting good relationships with our producers, our suppliers, and our resellers is an integral part of a positive construction of our environment. Meetings are woven through interest in others and give meaning to our daily work. Marie-Brigitte directs the Organic Eau Vive store in Hossegor. She shares with us her passion, her values, her desire to make her entrepreneurial approach virtuous. A very nice meeting. Andréa: Switching to organic in a person's life is akin to a real change in sensitivity and a real commitment. What is the journey that led you to this change? Marie-Birgitte Anty: I was lucky to have had two grandmothers who only treated with plants; without having studied, they were real herbalists! I still remember picking wild thyme with them or making mustard or cabbage poultices. They introduced me to this knowledge. I grew up in the Gers eating mainly garden produce, poultry from the farm... It is thanks to this education that my connection to Nature was established, and my respect for it... Andrea: …the people who inspired you, were they from the family? Marie-Birgitte Anty: Absolutely. I am of Italian origin and proud of it! I received a Judeo-Christian education, emphasizing the importance of family, but also respect for our environment and attention to what we eat. We lived on a farm, we did not process anything, we respected the seasons. Andrea: Have you identified an evolution of the organic consumer and their expectations? More generally, how do you see the future of specialized organic networks? Marie-Brigitte: Today, large retailers are increasingly interfering in our sector. We will have to find a way to differentiate ourselves from them with labels such as Nature et Progrès, for example. As far as the consumer is concerned, it is our role to guide them towards greater awareness of their environment: respecting the seasons as much as possible despite the pressure of business and a demand accustomed to having everything, right away, would be a good start. Andrea: What are your tips for living better? That a food can also be considered as a medicine. Hippocrates already said it more than 400 years ago with Jesus Christ. For the interior to reflect the exterior, we must also take care of it by eating well. Andrea: If you had to choose a superfood, which one would it be and why? I think more about what we need. We need vitamin D, Omega 3, magnesium and vitamin C. These are the four pillars for me. Brain and body. I use a lot of Nigella oil, an exceptional food.
Learn more
Video by Sébastien Kardinal “Vegan Restaurant in PARIS”: SOL SEMILLA
Video of @Sébastien Kardinal , author and culinary critic recognized in the Vegan world, he has an expert palate! We are happy to have received it last week at our table! Check out his video above! "Do you know the world of superfoods? Well, it's the specialty of this vegan restaurant like no other. You can taste fresh seasonal products, enhanced with natural products with multiple virtues. A truly original experience and one that The success has not weakened for 10 years now! So I'm taking you on this taste journey full of good surprises." “*Sol Semilla 23, Rue des Vinaigriers – 75010 – Paris https://www.sol-semilla.fr
Learn more
Towards more bulk!
Article by Marie Rousset, communications & development manager at Sol Semilla. A pleasant democratization Now available in most specialist organic stores, bulk has become more popular for dry products. This is a development that is close to our hearts, which we congratulate and support! Our choices We decided to organize our laboratory production so that we could meet this growing demand for purchasing by the kilo with as little packaging as possible. We are pleased to be able to offer some superfoods for sale by the kilo, but only on a specific selection. We explain why! Being in an approach to offer products that are as raw as possible and as close as possible to their original flavor, we use little or no preservatives and use gentle drying methods. As a result, some superfoods are difficult to offer in bulk for optimal conversation reasons. The sensitivity and volatility of the products are also obstacles to bulk sales, especially on the shelves! Priority to product conservation and quality Our goal is to ensure you get the best quality, except in the bulk sections, imagine the massacre, floors covered in spirulina!! Micro-algae, for example, would lose their chlorophyll (the green becomes dull) and therefore their virtues if they were not protected from light and humidity. Furthermore, products containing a significant amount of Omega are very sensitive and risk oxidizing very quickly when they are 100% natural. Our recommendations We strongly recommend that, even for the most robust superfoods (cocoa beans, aguaymanto berries, etc.), once received in bulk, you transfer them into your jars and place them in a cupboard away from light.* The advantages of our bulk: you will continue to have all the nutritional data, usage advice and best before dates that are sometimes missing from supermarket shelves. undergoing no intermediate passages or handling, our bulk arrives directly to you while respecting the strict hygiene rules that we apply to all our products in our Charente laboratory. and above all, what is good for the planet is also good for your wallet since our bulk is proportionally less expensive per kg. *For açaï: once the bulk bag is opened, remember to place it in the fridge or in a cool place where there is no risk of temperature variations.
Learn more