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Nowadays, the alimentation often amounts to a fast warming cooking or a high temperature cooking where most of the ingredients are refined products, poor in nutriments and too rich in fat or in sugar. This way of cooking “fills” us, but nourish us badly, generating lacks of balance propitious to the appearance or to the development of illness that are specific to rich countries. Healthy cooking is a mode of cooking that permits to feed on with food that brings to your organism a maximum of vitality and a minimum of toxicity. It is also to find the alimentation of the of the longest-living-people again, while discovering a fresh, merry, coloured cooking, as easy as creative and with the use of living products, not transformed or very little. That you wish to discover the products of the diet shops and the way to cook it...
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That you became an adept of the Seignalet diet by necessity... That you want to feed on in a better way in order to develop your health potential...If you like entertaining and cooking, these workrooms are in every cases exactly made for you. |
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Janine is neither dietetician nor adviser in nutrition, but she wishes to share her personal and professional experience about cooking and alimentation. After 25 years to be in the education's service, in 2002, Janine opens a guest house in Savoie, that she owns with her husband during 5 years. Digestive problems make her meet the diet of the doctor Seignalet. Progressively, she introduced its precepts in her cooking. Greedy and creative, Janine exercises her wits to blend the savours. |
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| Its table of hosts to unexpected savours allures the many ones visitors of passage, who claim his receipts to him: |  Slide show: 32 photographs of kitchen (click on the rosette above. ) |
-Cakes from Savoie with the use of ground rice and chestnut flour, |
-Raw soup with ginger, |