Nourish your heart, free your body
Lili Barbery-Coulon in the Goût du monde studio at RFI.
© Clémence Denavit / RFI
By: Clémence Denavit Follow
4 min
Lili Barbery-Coulon, former journalist for the written press, spent the first part of her life in painful closed doors with her body, her weight which reflected its variations and the food which was its vector.
A relationship so painful that over time Lili Barbery has disappeared, denying its reflection.
The revelation and appeasement came from her meeting with chef Olivier Roellinger, in Brittany, and from her first experience of a mindful meal, the first step towards reconciliation and self-love.
(Replay)
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With
Lili Barbery-Coulon
, Yoga Kundalini teacher, author of “
Reconciliation, from body hatred to self-love
” and “
Pimp my breakfast
” published by Marabout.
Lili is also the author of the blog:
Lili Barbery
and on the networks, in particular Instagram, page on which she animated live and free of charge dynamic meditations, during the two periods of confinement in France.
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Online from Dakar,
Nathalie Fanja Haaby
, clinical psychologist, artist and Kundalini Yoga teacher: Nathalie is one of the four women, “Heiresses of pre-colonial cultures” of the film
ANIMA
by
Laure Malécot
.
Half manifesto, half documentary, the first part was released on December 6, 2020, 2 other parts will follow.
Priestesses, and finally Writers.
→ The Facebook page of
Nath Art-therapy Dakar.
Nathy Fanzawa.
© Nathy Fanzawa
For further
Self-esteem, in the program Priorité santé on Rfi
Ayurveda
Kundalini Yoga
Olivier Roellinger
, chef, founder with his wife Jane, his son Hugo, also a cook and his daughter Mathilde
of the Bricourt
and
Roellinger spices
houses
.
In
Le Goût du monde
, Olivier Roellinger told us about his passion for spices and for living things.
Musiq
ues
Rise
, by Willow and Jahnavi Harrison
The true color of humans
, by Nathy Fanzawa, with Mamadou Dramé and Olivier Hainaut
Nana
, by Simrit.
Recipe
ROASTED PEAR PORRIDGE
I hated porridge for a long time because I had only tasted gooey and barely sweet versions with a few dried fruits.
The texture of the porridge really depends on the cooking and the standing time.
The longer we wait, the more it solidifies.
If you want a creamier version and don't have a particular intolerance, you can replace the almond drink with whole cow's milk.
INGREDIENTS FOR ONE PERSON
• 30 grs of gluten-free oatmeal
• 100 ml of almond drink
• 75 ml of filtered water
• 1 pear
• 2 sprigs of fresh thyme
• 2 teaspoons of coconut sugar
• 1 teaspoon coffee of honey or maple syrup
(if necessary)
• 1 teaspoon of roasted sunflower seeds
PREPARATION
Preheat your oven to 200 ° C. Clean and cut the pear in half. Gently remove the seeds by digging a well in the center of the fruit.
Try to save the stems for presentation. Place the pears on a baking sheet lined with baking paper, taking care to place the skin against the baking sheet, and not flat on the baking sheet (otherwise, the juice will spill out and evaporate during cooking). Sprinkle a teaspoon of coconut sugar on the surface of each pear half. Bake for 20 minutes at 200 ° C - time for meditation. In a saucepan, combine the water, oatmeal and almond drink over medium heat. Bring to a boil and lower the heat. Keep stirring until the mixture thickens. Be careful, the porridge will continue to firm up during the few minutes of cooling. I often prepare it in the microwave to save time: 1 minute and a half at 900Watts, we mix,then restart for 1 minute and let stand for 2 minutes. Place the lukewarm porridge in a bowl, add the pears, sprigs of fresh thyme, maple syrup or honey if the pears are not enough to sweeten the porridge. A few roasted sunflower seeds
and we can sit down to eat!
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