The fall season started last month, and with restrictions back in many European cities, there’s no doubt we'll be spending more time at home… again. Aside from the beautiful colors and golden light, the fall also brings a lot of long rainy days (at least in Paris ;-)) and chilly weather. But let's stay positive!
We've put together a list of what we’ve been listening to, reading, or cooking lately. We hope you enjoy our recommendations! Don’t hesitate to share yours too with the hashtag #3OCrecommends
BOOKS WE'RE READING
Invisible Women: Data Bias in a World Designed for Men
Written by the activist Caroline Criado Perez, this book invites readers to view the world through the revealing lens of data, bringing to light the hidden places where inequality still resides. The book presents a very interesting amount of statistics, putting concrete numbers on things – from policy and medical research, to workplaces, urban planning, technical design, and the media.
PODCASTS WE'RE LISTENING TO
Revista 5W ‘Small stories, big explanations’
Revista 5W is an independent magazine based in Spain that was founded in 2015 after a successful crowdfunding campaign. It was set up by a group of independent journalists and freelancers to highlight issues all over the globe neglected by other media organisations. In addition to the the long online story each week, Revista 5W produces a monthly podcast on a specific topic.
You can find recent ones on the impact of Covid on vulnerable communities, antiracism in the world, the relationship between Iran and the US, feminism around the globe….
What makes them different?
They humanize and explain complex international conflicts by sharing small and personal stories & their business model (subscribers can decide the topics to cover)
Only thing is, it’s in Spanish! Time to practice for those who haven’t spoken Spanish in a while!
DISHES WE'RE COOKING
Cold weather is the best time to prepare soup! And we love them here. Here are two of our favourites from India and Morocco.
CHICKPEA SPINACH CURRY FROM MY DEAR FRIEND VANDANNA
INGREDIENTS
1 tablespoon of coconut oil (I've also used other types of oil or water)
1 medium onion, finely chopped
3 cloves garlic minced
4 teaspoons (20ml) grated fresh ginger
1 teaspoon (5ml) ground turmeric
1/4 teaspoon red pepper flakes, or to taste
1 medium/large sweet potato, peeled & cut into cubs
1 (~400ml) can chickpeas, drained & rinsed, or 1 1/2 cups cooked chickpeas
1 (~400ml) can diced tomatoes, with juice
1 (~400ml) can light coconut milk
1 package baby spinach
freshly ground black pepper
salt
FOR SERVING
Rice or quinoa
Chopped fresh coriander
Optional – freshly-squeezed lime juice (1 lime) (lemon also works)
INSTRUCTIONS
In a large saucepan, heat the oil and add the cumin seeds and toast for about a minute (be careful not to burn them). Stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent.
Add the garlic, ginger, turmeric and red pepper flakes. Stir to combine.
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on with rice or quinoa and add the fresh coriander.
BEST MOROCCAN TCHICHA SOUP FROM MY SWEET MOTHER IN LAW
INGREDIENTS
1 teaspoon of thyme
2 tablespoons of olive oil
1 teaspoon of powdered garlic or 1 clove of garlic grated
¼ teaspoon pepper
80 grams of barley semolina
60 ml of milk. If you’re looking for a substitute, almond milk works great 😉
INSTRUCTIONS
Bring 1 liter of water to a boil with a pinch of salt. Once it boils, add the:
thyme
olive oil
garlic
pepper
barley semolina
Stir the soup and add the milk. Let cook (low boil) during 20 minutes and stir it every few minutes. Add salt if needed.
ENJOY!
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