zuppa Silvia B

The season is changing and we are going to lovely warm days and well desired sunshine on our skins. Sooo looking forward to it! My Italian nature is literally going crazy just at the idea. And my tummy gets really into craving more fresh food and some sweet deep nourishing dishes.

During season interchange I feel I need to give priority to re-centre myself and get some extra energy from my food. I still feel cooled by the not-past-yet winter and I already want to be more out and active.

The season interchange is a turning point and rounded and sweet roots are a really good help to harmonies+support your body, especially with the spring begin. Simple cooking styles and some fasting if you are in good health can be done during these periods of the year to feel just the right kick towards the next step.

Traditionally season interchange have been a detox time for all family members. I remember my Granny, as the spring was knocking at the door, making for a week or so a morning linseed infusion for everyone instead of the usual breakfast.

Round and sweet roots represent the centre, the mother nature nourishment coming from the fertile soil and they go deep into your still-cooled-body to smooth the passage to the new season. As they represent the centre their energy literally helps you to centre yourself!

Orange and round roots have a grounding hearty energy which means they will give you a steady energy. In addition they have a deep satisfying+ supporting and relaxing effect for the solar plexus, your belly chakra.

How do we know we are in NEED of sweet veg to rescue us? When you are aligned with your Solar Plexus chakra you are able to meet your needs, feel active and with a good appetite and good digestion. When you are out of balance often your appetite fluctuate, maybe your tummy bloats, your limbs feel heavy and you don’t feel much energy. Emotionally you may feel to put your needs below others. Relax and deep nourish the Solar Plexus chakra will support your well being on both physical and emotional level here.

Sweet roots have a distinctive sweet taste that enhances with long+slow cooking, in holistic medicine they are understood to boost the immune system, and also very importantly, they help a lot with sweet cravings, are they emotional or more from physical reasons!

pumpkinswatercolor Silvia_B


2 large onions, blonde
1 handful of red split lentils
5 carrots
1 quarter of swede or half pumpkin
1 small sweet potato

2 spoons of white miso (shio)
1 Tbs of unpasteurized rice miso (or if you are so lucky to have some, chickpeas miso!)
1 Tbs of organic virgin sesame oil or you favourite virgin oil
1 tsp of fenugseeds
½ tsp of fennel seeds
½ tsp of coriander seeds
the zest of 1 orange (a must be organic)
some fresh turmeric to grate on top


  1. Peel and slice the onions in half moon following their ridges. Rinse and dice in little cubes all the roots. (try to have equal sizes among them so they cook at the same time)
  2. In a large sauce pan gently fry the onions with the oil, a pinch of salt and little water (almost to cover) + all the seeds.
    Leave covered on a slow flame for 20 min or until soft and translucent.
  3. In the meanwhile bring to boil 1 litre of spring water.
  4. Add the red lentils and stir for one minute.
  5. Add all your veg, first the carrots, then the swede and on top the sweet potato. Add the sweet miso.
  6. Cover with some of the water on a very gentle flame with the lid . Leave to cook for 1 and ½ hour, or until perfectly soft that you can mash easily with a fork. Check sometimes if the water is enough if not add some.
    I will never repeat enough that the sweet taste comes out of a gentle slow cooking! Is a loving attitude towards your food that will bring the sweetness and the nourishment out of it!
  7. In the meanwhile diluite the miso paste in a bit of spring water.
  8. Take away from the fire, add the miso already dilute and adjust the salt. Then roughly mash. Add the orange zest and stir gently.
  9. Serve with the condiment + the turmeric and relax your heart with this deep nourishing soul food.

watercolor Silvia B
For the “half raw” condiment:

1 big leek or 2 small
½ cup of sunflower seeds washed and rinsed
2 Tbs of lemon juice
½ tsp of unrefined fine sea salt such as Himalayan

This condiment is really breezy its crispy flavour uplift the soup taste and makes it perfect for a spring day!

  1. In a large pan roast the seeds until golden and a nutty flavour comes out.
  2. In a blender: Leave apart some leek slices for decoration. Then blend first the seeds and then all the other ingredients until the consistency meets your taste.
    2. bis  In a suribachi (Japanese mortar for seeds) or in a traditional mortar:
    1. Crush the seeds thoroughly
    2. Finely slice the leek. Leave apart some leek slices for decoration.
    3. Then add the white of the leek to the seeds with the salt and the lemon and crush until quite mashed.
    4. Add the harder and greener part of the leek and crush until you reach the desired consistency.

It is always good to choose a sweet  soup like this one, or a slow cooked sweet/round/orange vegetable to put in the middle of your plate during season interchange or whenever you feel you need to re-balance your body and mind.

all photos © Silvia Bifaro, no stealing please!