Lentil buckwheat chestnut squash crumble

"A book, too, can be a star, a living fire to lighten the darkness, leading out into the expanding universe"

Madeleine L'Engle

A few book recommendations :

The Power of Now by Eckhart Tolle : I am learning to live in the now, learning to know that the moment is enough. That I am enough. This book has been so helpful, though sometimes a bit too mystic.

Van Gogh, le suicidé de la société by Antonin Artaud : Beautiful, violent writing about genius and folly by a writer who's got a lucid comprehension of both.

Love in the Time of Cholera by Gabriel García Márquez : I've read this book again to honour late Gabriel Garcia Marquez. Love in all its forms but most of all pure eternal passion.

Exister by Nobert Neuburger : some answers to knowing you're alive but having doubts about existing.





Lentil buckwheat chestnut squash crumble
(vegan, grain-free)

50 g lentils (soaked for 12 hours)
40 g buckwheat groats
1/2 avocado (about 75 g)

300 g squash (I used red kuri)
80 g chesnuts
1 small shallot
1 teaspoon ground nutmeg.
1/2 ground black pepper
(salt, optional)

almond cream, to serve

Soak your lentils for 12 hours. 

Slice very thinly the shallot. Set aside. Steam squash and chestnuts for 10 minutes. In a bowl, roughly mash the shallot, squash and chestnuts. Add spices and mix well. In a gratin dish, place the mixture.

Blend the half avocado in a spice grinder. In a bowl, mix pre-soaked lentils and buckwheat groats with blended avocado until seeds are well coated.
Top chestnut-squash mixture with the lentil-buckwheat crumble.
Bake for 1/2 hour at 190°C. Serve with almond cream.