What does really feed us? Everyday, we are having several meals and we eat an incredible variety of food. But is it really the food itself and its nutrients that nourish us? I’m not sure…
The way food is prepared, the love that was put in it (for example, sharing it with a friend or a dear one), the memory it brings … all this is also nourishing for us.
Those who often eat alone know that a shared meal don’t feed us the same way. The best restaurant cuisine doesn’t fulfill you the same way than a meal prepared by a mother or a dear one. Not that restaurant meals are impersonal and without interest. Everything depends on the chef, the energy he or she puts in his/her kitchen, his or her good mood and enthusiasm. And actually many of them are really good at sharing their love for life through their art. This is not only a question of gastronomy; it is a matter of energy. But the intention of a mother or a dear one who is cooking for you is not the same.
All these questions came to my mind this week, when I opened a bag full of dried grapes… my father bought for me some dried grapes in Morocco and sent it to me, because he knows I appreciate some of our local products. I appreciate especially the simple products, like olive oil, almonds, walnuts, dried fruits, dates… It is kind of naïve but I still think these products are better in Morocco than anywhere else… but once again it is a matter or energy, memories and love. The dried grape my father sends will always feed me more than a luxury pastry. Of course, they are beautiful – and I couldn’t help taking pictures of them – but that’s not the question.
This week I wanted to make a winter salad, which brings freshness and crisp. Something light and nourishing at the same time, that fills up with energy. Dried grapes would be perfect in this, I thought!
This fennel salad might take a little bit more time to prepare than a raw salad. But it is worth it! Millet, almonds and dried grape makes it a whole meal that fills you up with vitamins. I strengthened the sweet and sour taste with a orange-lemon-honey dressing.
Fennel, Millet and Dried Grape Salad
Serves 4 as a starter (or 2 as a whole meal)
1 fennel bulb, chopped
50 g raw millet
75 g dried grape
50 g almonds
1 orange, juiced
1 tsp honey
1 lemon, juiced
2 tbsp olive oil
Cook the millet into boiling water (2 parts water to 1 part millet), during 20 minutes. Let it cool.
Roast the almonds in a skillet, for a few minutes. Let it cool, then roughly chop.
Pour all ingredients in a salad bowl and mix.
Pour the orange juice and honey in a saucepan. Cook for 5 minutes, over low heat. Let cool. Pour in a blender; add the lemon juice and olive oil. Blend.
Pour the dressing over the salad at last minute.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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