This is the story of an encounter… between two passionate girls. Passionate about yoga, cooking, and traveling… Such a meeting could only happen in Bali, an island of discovery, exchange and surprises! As a matter of fact, none of us could have imagined that such a creative and joyful collaboration would be born one year and a half later…
When we met in Bali, in April 2014, during a yoga immersion, Majda and I were seeking for a new impulsion and inspiration in our lives. And the Island of the Gods was just the right place to be for that… With a former career in business and management, and after having spent some years in international companies, we both decided to go towards a more balanced lifestyle and search for our wellbeing. In Bali, our choices were confirmed, and new aspirations were born. After this travel, Majda decided to launch Bread & Olives –lien, and I followed a special program in Ayurveda (traditional Indian medicine) – Lien Hypertext sur blog HelloAyurveda.
One year and a half later, we met again in Paris, and so much progress has been made! A common work on cooking seemed obvious. We both like simple and generous cooking, and we see food as an essential element for wellbeing. So we naturally decided to unite our energies and inspirations to offer you ‘fusion’ recipes: Mediterranean and ayurvedic, healthy and delicious, simple and creative, and always vegetarian!
For us, local and ayurvedic food is above all about respecting products that nature offers at a certain time and the cycle of seasons. This is why we’ve decided to start this collaboration with a special recipe to help you handle the change of season with this rough beginning of autumn J
Ayurveda states that the macrocosm reflects in the microcosm and therefore influences directly our metabolism. So it recommends a seasonal life-style. It means we have to understand the characteristics of each season and adopt a special routine and diet accordingly. Every season has specific attributes and obeys to certain energies.
Autumn is generally described in Ayurveda as dry, light, humid, rough, changing and windy. All these attributes are those of Vata, one of the 3 doshas - these fundamental energies that governs psychic and physical functions in the body. Vata is therefore in excess during autumn.
An increase in Vata can lead to different disorders: stress, insomnia, fatigue, gas, constipation, joint pain, sciatic, irregular appetite, loss of memory, feeling of loneliness…
Since Ayurveda aims to find balance between the different doshas, it will therefore looks for reducing Vata influence during the fall, through a specific diet and habits.
We choose to present you a generous, savory and unique recipe, specially conceived to reduce our Vata that is going out of control at the momentJ. So we were looking for attributes that are the opposite of those of autumn: oily, warm, liquid, heavy (nutritious), soft and stable. In other words, digest, energizing, nutritive, rich and generous ingredients!
To do so, there is no better way than going to the market and start from seasonal products! When they are well combined and seasoned, these products are our best allies to struggle against fall disorders and bring us back to balance.
This squash and lentil soup will bring your body the softness it is craving for. And the candied ginger cream will give you this energy boost we all need at this moment!
Pre-heat the oven 180°C. Put the squash unpeeled, roughly cut, on a baking sheet. Lightly oil with hazelnut oil. Cook for about 40 minutes. Check with a knife if the flesh is tender enough. Remove from oven, let cool and cut in big cubes.
Cook the lentils in big volume of water, with the garlic cloves. Depending on the type of lentils you use, the cooking time will vary between 20 and 30 minutes.
In a cooking pot, heat the ghee with the spices. Add the onion and the leak, and let brown for 5 minutes. Add some water if needed. Pour the squash and the lentils; then cover with lukewarm water little by little. Cook for about 10 minutes over medium heat.
In a food processor, mix the preparation adding some water, until it is the right consistency. The result we are looking for is closer to a purée than the one of a « velouté » or a liquid soup.
To make the ginger cream, mix the ingredients in a blender until you obtain a homogenous consistency.
Serve warm in large bowls. Drizzle with the candied ginger cream.
What is Ayurveda?
Article cowritten with Majda Fahim, author of Bread & Olives.