Rainbow Vegetables w/ Curry & Coconut Sauce

Rainbow Vegetables w/ Curry & Coconut Sauce

served with Brown Rice Noodles

yields: 5

1 c. red pepper

1 c. carrots, 1 inch strips

1 c. onion, in strips

1 . asparagus, 1 inch pieces

1 c. broccoli florets, blanched

1 can black beans

2 T. olive oil

2 tsp. curry powder

salt & pepper, a few dashes for taste
small can coconut milk (5 oz)

1/2 package of brown rice noodles

3 eggs, beat, fried, cut in 1 inch strips

Prepare veggies.  Start w/ onions, peppers and carrots.  Saute over medium-low heat in olive oil until tender, about 8-12 minutes. 

Stir in curry once veggies in pan are coated in the oil.  Continue another few minutes as curry until curry becomes fragrant.

Mix in the asparagus.

Add broccoli after about another 8-9 minutes.  

Check your food a few times for desired texture.  I prefer my veggies a bit crunchy and still packed with their nutrients.  Some people, however, may cook longer for the vegetable to get a bit softer. Just remember, the longer you cook the vegetable, the less nutrients it will have to offer you.

Meanwhile, cook the brown rice noodles.  I sprinkle sea salt and olive oil into the water.   

At some point you’ll also need to cook the eggs.  Fry on both sides in a ½ tsp. olive oil.

Combine noodles and vegetables.  Add sliced egg to top.

Enjoy!

Honey Tofu Stir Fry

With summer on the way, vegetables will become more local and present.  CSA pickups will be loaded with lettuces, spinach, bok choy and and more.  But to get my family to eat these nutritious leafy greens, I have to add a hint of sweetness to the meal.  That’s why I decided to sneak a little honey into my family’s dinner diet.

Honey is a sweet food given to this earth by bees.  Honey bees produce honey through a process of regurgitation and evaporation.  The bees leave their hives in search of flower nectar and sweet deposits from plants and trees.  They gather, modify, and store the nectar they collect in the honeycomb.  As a collective the bees return to their hives and pass the nectar onto the worker bees.   The worker bees, after chewing the nectar to continue to break down the enzymes, eventually spread the nectar throughout the honeycombs.  This is where the evaporation happens and the nectar, over time, becomes a thick syrup.

Local honey is something everyone should incorporate into their diet.  Because bees in your area are collecting nectar that contains the pollen you are ingesting, your local honey is a natural way for your body to develop an immunity to the pollen and its allergens. 

With nature’s treat in mind and the abundance of veggies, I made a tofu stir fry sweetened with a honey sauce.  This dish is a real crowd pleaser and jam-packed with nutritional goodness.

Tofu Stir Fry w/ Honey Soy Sauce                                                                       serves 5 as main meal

INGREDIENTS   

2 T. olive oil (or sesame)                                                         ¼ t. turmeric

½ onion, sliced thinly                                                               ¾ t. ginger

½ red pepper, 1 inch strips                                                      3 T. HONEY

3 carrots, 1 inch strips                                                             1 head baby bok choy, chopped

3 cloves garlic, minced                                                           ½ lb. spinach leaves, chopped

1 T. rice wine vinegar                                                             1 cup broccoli, steamed, cut

¼ c. soy sauce                                                                       1 lb firm tofu

1/8 c. water                                                                           1 egg, scrambled

¼ t. cumin                                                                             1 package brown rice noodles, boiled 2 min

Instructions for meal creation:

1 – Preheat oven to 350. Cut tofu cube into approx. 8 slices ½ inch wide.  Lay slices in a lightly oiled baking dish and drizzle with soy sauce and honey (in addition to the amounts needed above).  Bake for 30 minutes.

2 – Meanwhile, use this time to do your prep work by preparing all of the vegetables.

3 – Scramble egg.  Put to side.

4 – Cook noodles.  Drain and toss with sesame oil.

5 – Begin meal completion.  Heat vegetable oil in large wok.  Start with sautéing onions, carrots, red peppers, and garlic.   Add rice vinegar, soy sauce and a bit of water. Toss well.

6 – Add honey, and veggies making sure to mix stir fry well.

7- Cut tofu into small cubes and add to stir fry.  Mix in scrambled eggs and noodles.  Coat all ingredients well.

8 – Serve and enjoy.

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**Visit the National Honey Board for more information on honey

http://www.honey.com/

Things aren't lost; they are misplaced.

Our days are so intense in the modern day with smart phones and emails and work and daily living, it's know wonder we seem to always be losing 'stuff': wallet, keys, the remote, a sweatshirt you know you have..

Imagine our ancestors’ lives, a bit simpler, perhaps slower, with less advancements in the ways of technology and communication.  To top if that, we have more stuff today then humans have had or processed in the past ever.

This is simply insight into the lifestyle we are currently enjoying.

Herein lies the reasons for our silly discombobulatedness .

Sometimes its simple, like, you can’t find your keys.  You start searching with a bit of panic.  You look in your coat, your purse, you sweep your eyes around the house and ..NO KEYS.  If we slow down our reaction….the keys are not in my sight.  And calm down our minds, we can be more clear about our intent to find them.  With intention, anything is possible.  With Reiki and distance Reiki, I can help you get to this slower pace.  If you lose something and are struggling to find it, contact me healingwithpeace@gmail.com and I may be able to help you location that missing item.

To follow me, please type your email into the subscribers' box or you can email me at healingwithpeace@gmail.com

Tri Colored Risotto from the movie BIG NIGHT (1996)

Here we're honoring a delicious, healthy meal and a good movie to watch.  The movie that receives credit for my meal is…. THE BIG NIGHT.  A fabulous film from 1996 starring Tony Shalhoub, Stanley Tucci, Marc Anthony, Isabella Rossellini, Minnie Driver, and the list goes on and on.  The story here tells the tale of two Italian immigrant brothers from the region of Abruzzo who come to the Jersey Shore to open a restaurant.  I highly recommend seeing this drama that includes moments of romance, laughing aloud, to literally drooling over some of the dishes Primo and Secondo (the brothers) serve up.

Although there are many dishes highlighted in the movie, most famously the traditional Italian Timpano (The Mystic Italian Dome – a blog for another day), today I will share a recipe for Tri-Colored Risotto.  This was one of the primo piatti served on “The Big Night”.

A bit of Italian meal structure background:  In Italy, a proper meal starts with an aperitivo.  This is the opening to the meal and similar to what we know as an appetizer.  However, in Italy the aperitivo is a bit different.  It includes an alcoholic beverage such as, prosecco, spumante, or wine, and occasionally small amounts of foods are offered like, olives, cheeses, dips, and bread.  Some people prefer to start with an antipasto, which is a slightly heavier start to the meal.  The antipasto is typically cold and includes affettati, or sliced meats, including salumi, hams, dried sausages, formaggio, which are cheeses (most notable: mozzarella), vegetables, and cold salmon, just to name a few.

The primo piatto is the first course.  This is where we see our first hot food and is heavier than the antipasto, but still lighter than the second course.  The primo is a non-meat dish and examples include but are not limited to: risotto, pasta, soup, gnocchi, polenta, or lasagna.

Next comes the secondo piatto, traditionally the heartiest course of the evening.  This course is where you will enjoy different types of meats and fishes.  The secondo piatto is typically cooked in a delicious sauce that highlights the valuable meat.  A contorno, or a side dish, is usually served with the secondi piatti and consists of vegetables.  The contorno is never served on the same plate as the secondo!

Think it’s over yet?  Not even close.  The Italians really know how to eat and so…let us continue.  The insalata, or salad, will be served at this time if no contorno was ordered.  Next comes formaggio e frutta, a cheese and fruit course most typically dedicated to the local specialties of the region.

A meal would not be complete without the dolce – dessert.  Some famous Italian desserts include tiramisu, panna cotta, panettone, zeppole, cannoli, and again this list goes on and on.  Caffe, coffee, is often drank at the end of the meal and is different than American coffee; it lacks the milky component and in the evening a strong coffee such as an espresso is served.

Finally, the meal is complete with a digestivo.  The digestivo is also called ammazzacaffe because it is served after the coffee.  The digestive is a strong, but small, alcoholic beverage intended to ease digestion after such a long meal.  Examples you may taste are Grappa, Amaro, or Limoncello.

Now let’s get back on track and discover more about today’s recipe blog.  I've decided to make the Tri Colored Risotto.  Risotto is a type of Italian rice dish that is cooked with a broth to create a creamy consistency.  Most often the risotto includes butter, wine and onion and can be meat, fish, or vegetable-based.  It is the most common way of preparing rice in Italy and there is a reason why:  it is delicious.

Etymology of rice: the rice plant is an herbaceous in the family of Graminae and of Asian origin.  Its origin dates back to the 6^th millennium BC.  With that being said, rice is an ancient staple and the Italians have figured out how perfect it.

                                                  

The 3 colors of the Italian flag
highlighted in this dish.

Tri Colored Rice                                                 serves 4

Ingredients

4 Tbs. butter

1 small white onion, finely chopped        

                                                                                                                      

2 Tbs. finely chopped preserved lemon rind, optional                         

1 c. arborio rice                         

                                                                                                                                                      

½ c. freshly grated Parmesan cheese                  

                                                                                                                 

salt &  white pepper

to make a green and red layer

basil pesto (or other green pesto)

red sauce (tomato, marinara, etc.)

Instructions                                                                                                                                                                         

Add 5 cups of water to a pot and bring to a boil. Reduce to a low simmer and keep on a low flame.

Melt 3 tablespoons of the butter in a heavy, deep-sided pan over medium-high heat.

Add onions and cook, stirring with a wooden spoon, until soft and translucent, ~3 minutes.

If using, stir in the preserved lemon rind.

Add rice and stir for a minute or two, until everything is well-coated with butter.

Add one ladle full of the simmering water to the rice, stirring almost constantly.

Once all of the liquid has absorbed, add another ladle full of water.

Continue this process until most of the water has been added, ~20 minutes.

Instructions Continued…                                                                                                                                             

Taste rice, it will be done when it is tender with a firm center.

Add the Parmesan and remaining butter and stir until melted and combined into creamy, starchy rice.

Taste and season with salt and pepper as needed.

To make tri-colored risotto (layered like the Italian flag or Bandiera)

Divide the rice into thirds. For the white (or bianco) layer, leave the rice as-is.

For the green layer, stir in about ¼-½ cup of basil pesto at the end. (see an earlier for my pesto recipe)

For the red layer, stir in enough red sauce to color it.

Layer on a platter and serve.

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Your SOLAR PLEXUS Chakra

Pictured above is a depiction of the symbol for our SOLAR PLEXUS CHAKRA.  Some also refer to this chakra as the Navel, based on location.  

  Our SOLAR PLEXUS chakra is your center for POWER and WILL.

This energy's color representation is YELLOW.

The SOLAR PLEXUS chakra is ruled by the element: FIRE.

It is typically developed between the ages of 18 months and 4 years old, but can still be strewngthened today.  

This energy center is located on your body, between the ribcage and the navel, below the diaphram.  Based on location, this chakra interacts with the upper abdomen, stomach, liver, gall bladder, pancreas, intestine, and spleen. This is connected to the endocrine gland. 

Archetypes of those with strong SOLAR PLEXUS chakra energy are emitting self-esteem, self-confidence, self-respect, self-love and strong will with a sense of empowerment.  They intend to attain an achieved state of: Being. 

Some stones may bring strength, a balance, and a reminder of this chakra: amber, topaz, citrine.

Essential oils to use are: juniper, lavender, bergamot, and rosemary.

If you have a Balanced and Open SOLAR PLEXUS Chakra: You see yourself clearly and know who you are in this body and in this universe.

If your SOLAR PLEXUS Chakra is unbalanced: You perceive others, not how they are, but how you perceive them to be.  An unbalanced SOLAR PLEXUS chakra will have the ego in control.

REMEMBER it is important to care for all of your chakras or energy centers.  Your SOLAR PLEXUS CHAKRA has a number of ways for us to care for it.  First, know that the musical note of this energy center is the note E.

Use this note as an entrance and exit of your mediation.  Hum this note throughout your day to recenter your SOLAR PLEXUS energy.  

The mantra I suggest for your SOLAR PLEXUS CHAKRA is: 

I ACT

You may create your own mantras or find others that may suit you better.  Whatever you choose, allow it to reconnect the SOLAR PLEXUS as center of your will and power.  Make the spiritual connection to accept your place in this life stream.  This chakra's power is WILL.  

A chant may also be used to engage the energy center through vocal and auditory connections.  The chant for the NAVEL is: RAM and/or DA

As you chant, hold your hands in front of your stomach, slightly below your solar plexus.  Join your fingers at the tops and have them all pointing away from you (an outward prayer position).  Cross your thumbs and keep your fingers straight.  Concentrate on your navel.  Chant in the key of E three times while taking large breaths.

The SOLAR PLEXUS Chakra is needs foods to feed self-esteem and self-love.  These include 3 types:

granola and grains: pastas, breads, cereals, seeds, rice; DAIRY: milk, cheese, yogurt; SPICES; ginger, mints, chamomile, turmeric, cumin, fennel  

This last exercise is a physical grounding activity. 

A daily practice to love and honor this part of your being is to hug yourself as tightly as possible.  As you do this, INHALE puff you your chest as far as you can.  Twist to the right and hold for 5 counts.  Then, exhale as you come back to center.  Again, inhale and puff your chest.  This time twist to the left and hold for five counts.  Come back to center and slowly release your arms.  Repeat 3x.

Your Root Chakra

Root chakra

     

Meaning: “root support”, The Root chakra is the foundation of your chakra system.

Color: red

Element: earth

Archetype: mother earth

Location: base of spine

Associated endocrine gland: adrenal medulla

Musical note: C

Mantra: I AM HERE

Chant: LAM

Power: gravity

Foods: proteins, root vegetables

Balanced root chakra: You feel grounded, centered, and able to live life NOW.

Unbalanced Root chakra: You may have a weak root chakra if:  you feel threatened or unsafe in this world, if you tend to be fearful or nervous, often feeling disconnected or alienated.

GROUNDING: Use this exercise to strengthen your root chakra and your connection to the ground.
Stand up straight and relaxed.
Put your feet shoulder width apart.
Slightly bend your knees.
Put your pelvis somewhat forward.
Keep your body balanced, so that your weight is evenly distributed over the soles of your feet.
Sink your weight downward.
Keep in this position for several minutes.

Your Sacral Chakra

Pictured above is a depiction of the symbol for our SACRAL CHAKRA.  They are many graphic varieties of the symbol.  However all variations represent the same idea:

  Our sacral chakra is where we harbor our feelings and sexuality energy.   We consider this space the "sacral home of self" and hub of creative potential.

This energy's color representation is ORANGE.

The sacral chakra is ruled by the element: WATER.  

This energy center is located in your sacrum and lower abdomen.  For obvious location reasons, this energy is involved with the testes and ovaries.  Additional involvement occurs with the adrenal glands, prostrate gland, reproductive system, spleen and bladder.

Archetypes of those with strong sacral chakra energy are those that represent or model an emperor/empress or sovereign personality.  

If you have a Balanced and Open Sacral Chakra: Your feelings flow freely.  You can express yourself without being overly emotional.  You are intimate and have passion and a zest for life.

If your Sacral Chakra is unbalanced: You may feel stiff and unemotional.  Some are considered to wear a "poker face".  You are typicalyl not very open to people.

REMEMBER it is important to care for all of your chakras or energy centers.  Your SACRAL CHAKRA has a number of ways for us to care for it.  First, know that the muscial note of this energy center is the note D.

Use this note as an entrance and exit of your mediation.  Hum this note throughout your day to recenter your sacral energy.  You can also engage this energy center using a mantra.  A mantra, as described by wikipdeia.com, can be a sound, syllable, word, or as in this case, a group of words that are capable of creating some sort of transformation.  The mantra is originated from the vedic tradition of India.  It is indeed a traditional practice in Hinduism, Buddhism, and other similar spiritual movements.  

The mantra I suggest for your SACRAL CHAKRA is: 

I FEEL

You may create your own mantras or find others that may suit you better.  Whatever you choose, allow it to reconnect the SACRAL as emotional center and grounding you to open your feelings and creativity.  This chakra's power is MAGNETISM and attraction to others.  

A chant may also be use to engage the energy center through vocal and auditory connections.  The chant for the ROOT is: VAM and/or MA

As you chant, place your hands on your lap, face up on top of each other, left hand below, with thumbs lightly touching.  Concentrate and make a connection to the area in your lower abdomen.

Some examples of the crystals and stones that hold similar energies to the sacral chakra are: amber, carnelian, moonstone, orange calcite, and turquoise.  Use them to strengthen the Sacral Chakra in your system.

The Sacral Chakra is well-balanced needs foods that nourish the sexual and creativity center of your body.  

orange fruits & vegetables: providing beta-carotene and other carotenoids.

seeds:  rich in healthy fats, especially flax seed because of its ability to influence estrogen activity in the body and thought to reduce certain cancers (breast, prostrate, and colon) (www.newconnexion.net, Dr. Deanna Minich. 2011)

spices: cinnamon, vanilla, carob, sweet paprika, sesame seeds, caraway seeds.

nuts: Cashews for excellent; they cashews great, rich in a buttery taste and shaped like the crescent moon.  Walnuts are important and are brain-shaped and ironically high in brain boasting omega-3 fatty acids.  Include other nuts like almonds too!

This last exercise is a physical grounding activity. 

Sit comfortably with your legs criss-crossed in front of you.  Inhale  deeply and push the tip of your spine backward.  This is assist in opening the front of your sacrum while expanding and filling your lower belly.  Imagine that the air you inhale expand the area between your hips and makes that space wide.  Exhale and move your sacrum in the opposite directions, this time pushing your navel back toward your spine.  Repeat this inhale and exhale exercise and continue to expand and contract the space between your hips; you can increase the speed as you go.  Connect with the fluidity of your pelvic area and let that flow up your spine.