Composition of autumn menus
The objective is to give you the keys to autonomy in benevolent cuisine via the composition of menus in accordance with your situation and according to the principles of benevolent cuisine.
This is not a list of recipes to follow but a proposal for a framework in order to activate your own inspiration.
HOW? 'OR' WHAT ?
In the blog you will find matrices (the main principles) and canvases (base of recipes to decline) as well as illustrations by category.
A few days before check your kitchen fund, go to the market by letting yourself be guided and before cooking practice the 3 Cs.
1/ neutral cereal
2/ complete meal or soup
3/ raw vegetables
We choose our dish 2 and then we adjust the complementarity flavor colors and textures with the other 2 dishes.
In general, with autumn we enter the time of melancholy. Summer is over but the summer vegetables are still there. It's a transition: the earth season.
The tone is made of candy, salty, creaminess, orange/brown, the simmered. Anything that goes with what you are in the moment with what nature offers in season
And to go further I recommend you Tenzo's training . The community (even temporary) allows to more easily integrate these principles and canvas of related food.
Sample Autumn Equinox Menu :
After Zazen I do the 3 Cs: I feel the fall is coming, I'm a little cold and I feel a little stressed by the start of the school year. I have zucchini and eggplant in the fridge
the desire for a flan of zucchini and eggplant attracts me. Simple and tasty at the same time.
Bowl 2: zucchini gratin recipe base and pink berries (white/green/pink/salty/sweet/) to which I add 1 eggplant and do without herbs n pink berries.
Bowl 3: I add acidity and orange with carrots savory grated, lemon and ginger zest
Bowl 1: semi-complete rice with parsley and sesame seeds.