Take the time to cook
Have you ever heard of the “slow life” principle? This art of living goes against the “fast life”, whose principle is based on speed. The idea is to slow down, to become fully aware of what surrounds us, of our entourage but also of the planet. We invite you to leave the virtual aside and to anchor yourself in the real, to reconnect with those around you and your relationship with nature.
What better way to do so than with a good meal prepared with seasonal products for and with those you love? Take the time to create a moment filled with taste..
We start our menu with a seasonal soup to warm our bodies and hearts.
Carrots are in the spotlight during the month of December, full of beta-carotene, antioxidants, carotenoids, minerals, vitamin A and C. They are a real wellness asset!
- 450g (1 lb) carrots
- 1 shallot
- 10cl coconut milk
- 10g of ginger
- ⅕ of a bunch of parsley
- ½ chicken stock
Peel the carrots and shallots and cut them into small pieces.
Fry the shallots with the ginger in a little olive oil, add the carrots and salt and pepper. Pour the coconut milk and water over this mixture to cover the vegetables. Bring to the boil and add the stock cube.
Cook the mixture for 40 minutes. Blend the carrot mixture into a smooth soup with a blender.
Next, we go green with a leek risotto. Leeks are also a superfood for your body, giving it fibre and vitamins. Cook and enjoy this risotto recipe, it will make your mouth water!
1 cup (250 ml) risotto rice
1 glass of dry white wine
2 garlic cloves
1 chicken stock cube
Fry the chopped garlic cloves in a small amount of butter or oil. Then fry the sliced leeks and add the rice until it becomes slightly transparent. Pour in the white wine until it has evaporated. Flood the preparation with the stock reduced in 3/4 litre of boiling water until it is completely absorbed.
Now all you have to do is eat the dish, sprinkled with Parmesan cheese.
To finish this meal with a touch of sweetness, why not succumb to a honey roasted pear with yogurt?
- 4 pears
- 80g of slivered almonds
- 4 tablespoons of honey
- 500g of Greek yogurt
Preheat the oven to 350°F. Peel and seed the pears. Put them in an ovenproof dish, add the honey, lemon juice and a dab of butter. Bake for 30 minutes at 350°F.
At the end of the baking time, arrange the yogurt and pears in a shallow dish or bowl and finish by sprinkling them with slivered almonds and honey.
Take the time to cook and spend time with your loved ones.
Bon appétit !
Crédits photos : Alleksana, Polina Kovaleva