A recipe of
the season, ideal for fall-winter, this comforting recipe thanks to the
softness of the squash, brings a great amount of energy for all the tissues.
Indeed, like pumpkin, pattypan or zucchini, squash has nutritional properties,
but also diuretic and sedative. Adapted to all doshas, it will be noted that
it diminishes pitta (fire) but increases kapha (water) and vata (air). It is
excellent in case of fatigue, sleep disorders, constipation. Squash, vyana
food, the energy that coordinates, distributes and regulates other prana
throughout the body, is invigorating and stimulating. For a complete meal at
noon, accompany her with a small bowl of rice or a nice slice of spelled bread.
And for the evening, the solo plate is fine for a light meal and easily
digested.
For 4
people
In the
kitchen: 15 min
1 butternut
squash (depending on size)
6
tablespoons cashews
3
tablespoons maple syrup
6
tablespoons of olive oil
the juice
of 1 lemon
the zest of
1 lemon
1 tbsp
grated fresh ginger
2
tablespoons chopped coriander
2
tablespoons chopped parsley.
crushed
pepper (an idea: mix different types of peppers in the mill's tank and the
flavors will be more varied and refined)
Cut the
squash into large strips that are neither too thin nor too thick.
Cook it in
the steamer basket of a steamer, about 10 minutes. Check from the point of a
knife that the flesh of the squash is just tender without breaking up.
During
cooking, crush the cashews very coarsely, place them in a saucepan with the
maple syrup and fry all over the heat until the cashews are covered with the
syrup (barely 2 minutes ).
Prepare the
seasoning in a small bowl by adding the finely grated oil, lemon juice and
ginger.
Divide warm
cooked squash into plates, sprinkle with cashews and maple syrup, generously
pour lemon vinaigrette and sprinkle with chopped coriander and parsley. Using a
microplane rasp or a very fine rasp, grate the zest of the lemon on the plates.
Add a pinch of crushed pepper and serve immediately.
Enjoy your
meal !
0 Comments