I Want To Be a River

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Regular: $17.99

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One day, Abel proudly declares: “When I grow up, I want to be a river.” If he were a river, he would run faster than ever and cross entire continents. Other kids try to demolish his crazy dream: as a river, he would be lonely, tired, have no legs...and the list goes on. But Abel persists in his optimism with his head held high… until the moment when a thought of pollution doesn’t leave room for optimism!

Seeing Abel’s dream die makes the other kids realize what they have done, and they join forces to bring the dream back, promising to clean the dirty waters of the river. And then they begin to dream…

I Want to Be a River is a story that celebrates dreams and the importance of valuing children’s imagination. It explores the negative impacts of bullying, the positive aspects of friendship, and the development of environmental awareness.

Praise:

“Dreamy eco-fable”—Publishers Weekly

“The work speaks of ecology, but above all, of contagious freedom, the one that makes the spirit gallop without obstacles, wherever it can interfere.” —ActuaLitté

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.