02 Recipe


Sometimes inspiration comes when least expected. A visit to a bio shop in search for a natural boost for the winter can turn into a delightful encounter with a person who gives you a whole new perspective on cooking. This is what happened to Hanna (editor of 'Radiant Living', one January morning when she met Maria at Sequoia Stockel. Happily offering her advice on uplifting food supplements and food items, Maria shared her story and how she got inspired about cooking.

Maria is originally from Peru where colour is used abundantly, and after coming to Belgium that was what she missed. Working at the bio market brought her into daily contact with colourful fruit and vegetables that she found beautiful. However, it wasn't until a colleague of hers, Miguel, showed her some delicious ways to cook the different vegetables in a colour- and taste-rich way that she really fell in awe.

Miguel became Maria's 'master teacher'. He awakened a passion in her for trying out different foot items and mixing vegetables, greens, roots and spices to easily make new deliciously colourful dishes. She discovered that cooking a piece of zucchini, some fresh green beans, a cup of 15-minute lentils with herbs and spices can be enough to make a delightful meal that keeps you healthy and happy. Cooking became fun, and eating healthy a pleasure!

One of the things that first Miguel showed to Maria (and Maria passed this onto Hanna) was the use of turmeric root. This flavor-rich super food is widely used in Asia and known for its anti-inflammatory and detoxifying qualities. It can be used in cooking in powder form (for instance in curries) but is also delicious when used fresh.

Scroll down for two of Miguel's recipes to uplift your winter cooking and mood with this yellow yumminess.




CRUSHED YELLOW LENTIL SOUP

INGREDIENTS:

2 tbls olive oil
small piece of fresh turmeric root and ginger cut in fine sticks
1 onion cut in rounds
2 minced garlic gloves
2 small diced carrots
water
6 tbls crushed yellow lentils
2 soup bowls of water
1 tsp of vegetable broth without yeast (ex: Rapunzel brand)
black pepper powder
cumin powder
sea salt or salt with herbs
chopped fresh coriander or parsley

METHOD:

Cook the turmeric and ginger in olive oil, then add onion and garlic
Add the carrot and cover with water, bring to boil
Add crushed lentils and bring to boil again while stirring
Add vegetable stock, black pepper and cumin powder
Decrease heat and let cook until the vegetables and lentils soften
If necessary, add a pinch of sea salt or salt with herbs
Serve with fresh coriander or parsley


Among the season’s vegetables, Miguel has a new delight to suggest: Yacon. Yacon is traditionally grown in the Andes from Colombia to northern Argentina, and is appreciated for its sweet tasty roots. It can be eaten fresh in salads or cooked on a pan or in the oven, steamed, or made into a stew.

YACON WITH TURMERIC

INGREDIENTS:

1 yacon cut in rounds
1 chopped onion
1 chopped garlic glove
1 tsp turmeric powder
some chopped parsley

METHOD:

Cook the onion and garlic in olive oil for a few minutes
Add some water, the yacon and turmeric powder
Cover and cook on low heat for 15-20 minutes
Fi necessary, add water during the cooking time
Serve with fresh parsley