These last days, after the tragic events that happened in Paris, Eloïse and I felt the need to gather and cook together. Cooking and sharing are the values we take refuge in when we face violence, hate and despair. So the day after the attacks, we met and cooked a couscous. A meal of comfort and gathering, a meal to heal the wounds and calm the pain. It’s not a coincidence that couscous is served in funerals in the Maghreb countries. It is also the meal that follows the Friday prayer. Comfort and communion…
This is why we decided to organize a vegetarian couscous dinner to gather people willing to discover new ways to eat, share and dialogue. Food is a beautiful way to discover other cultures and way of lives, and to start to dialogue with them. (You will find below the details of this event, you are very welcome to join.)
But in these difficult times, we also need poetry. Therefore, this fall flower salad is very welcome! No doubt that this colorful mix of flavors, sweet and sour, raw and cooked, is our favorite salad of the season.
We are sure that the sweetness of apple, the softness of squash, the crunchiness of toasted sunflower seeds won’t leave you indifferent.
“Fall Flower” Salad
150 g spinach leaves
1 small pumpkin (approx. 1 kilo/ 2 pounds), diced
1 avocado, crescent shaped sliced
2 apples, peeled and crescent shaped sliced
1 tsp ghee
2 tbsp olive oil
1 handful sunflower seeds
1 sprig of rosemary
1 tsp cinnamon
½ tsp ginger
Pre-heat the oven 180°C. Pour the squash on a tray and gently oil. Cook for 25 minutes.
In a saucepan, heat the ghee. Add the apples and ½ tsp cinnamon; cover with a little water. Cook for about 10 minutes.
In a pan, toast the sunflower seeds with cinnamon and rosemary for 5 minutes.
Remove the squash, apples and sunflower seeds from fire and let cool.
Arrange the spinach leaves on a plate. Lay the other ingredients at your convenience. Drizzle with olive oil.
Why this recipe?
Ayurveda and salad ... a long story! According to Ayurveda, everything can be good but it depends for whom, when and how it is prepared. From an ayurvedic perspective, raw food is rather recommended for Pitta individuals, in summer and rather at noon. It is difficult to digest for Vatas because its qualities are very similar: light, crispy, airy, dry, cold, sometimes dense and rich (oils, seeds, nuts). It slows the digestive system of Kaphas, which is already as fast as a turtle, because it shares the same identical qualities: dense, slow (to digest because not cooked), rich and especially cold. To summarize, nothing to help digestion! Therefore a salad with raw and cooked ingredients is really better for everyone J
On a bed of raw spinach, we chose ingredients that balance Vata (which tends to be higher during fall). Baked food, hot, tender, rich and digestible: pumpkin, apple, avocado and sunflower seeds.
Vegetarian Couscous Dinner
Friday 27 November, 7 pm – 10 pm
Paris 18ème – Métro Château Rouge (adress details provided after booking)
This will be an opportunity to meet people, share a comforting meal and talk about non-violence ("ahimsa") in our relationship with others, food and ourselves.
Participation fee: 10€ /person
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Hi there! I'm Majda.
Foodie, yogini, life lover!
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