Do It Yourself

3/5

Cooking for the next day

A la maison - Paris

Cooking for the next day

Two trends that have heavy consequences: germinate seeds filled with antioxidants (rather than buy alfalfa sprouts at Naturalia) and prepare soups to get through winter without putting on an ounce.

So, one buys a germinator (for example the Germoir Croq'Punch de Lima, about 20 EUR, on www.naturatable.com) in which one places the black radish seeds (the best tasting ones) bought in organic shops, linen (richest in omega 3), mungo bean but also garlic, mustard... After a few days, they will have germinated and will be perfect to mix into all sorts of salads.

And it's a good idea to prepare soups for the deep freeze that are always a life saver when you come in later from the office...

Examples:

- Peeled celeriac, cut into large pieces, cooked in water (it must barely cover the celery in the pot) + salt, pepper, a dash of cumin, a spoon of olive oil, put everything in the blender then add a little water or liquid cream. As topping,
a few slices of gouda with cumin, foie gras, truffle.
- Same with kuri pumpkin, with pumpkin, butternut squash: at the moment of serving one can place in each plate a spoonful of salmon eggs.