https://www.internationaleha.org/wp-content/uploads/Art-Brooke-Shaden.jpg305305Heidi Drieschnerhttps://www.internationaleha.org/wp-content/uploads/IEHA_LOGO_TEAL-1500x510.pngHeidi Drieschner2023-03-17 16:33:212023-05-19 16:59:39Harnessing your Courage – March 2023
Welcome to the second dessert of the year. I have chosen a banana and coconut bread cake.
As Heidi Drieschner mentioned in her column there is a lot of high energy associated with the last full moon. We are urged to discharge these powerful energies through gym, dancing and any movement.
So if you have been moving the last two weeks, then bake my banana coconut bread for support.
Bananas are sometimes referred to as the perfect food for athletes. This is largely due to their content of easily digested carbs, as well as the minerals potassium and magnesium, both of which act as electrolytes (20Trusted Source).
So bananas may support exercise recovery and coconut is a good source of protein to repair the muscles. So, what better way than to mix them together.
INGREDIENTS
3 ripe bananas (mashed with a fork)
3 eggs (whisked lightly)
1 teaspoon vanilla extract
1/12 cup coconut flour
1 tablespoon of Apple cider vinegar
1 teaspoon of bicarbonate Soda
1/2 teaspoon of baking powder
Optional: 100 ml of maple syrup or rice malt syrup (I did not use the syrup when I made mine but I added a teaspoon of coconut sugar and it was still very tasty)
METHOD
Pre-heat oven at 180º, line the side of a loaf pan with baking paper.
Mashed your peel bananas with a fork in a big bowl. Leave aside.
Whisked your eggs lightly in a smaller bowl then mix with your bananas. Add the Vanilla extract and apple cider vinegar, mix and add the bicarbonate soda and the baking powder. Then add the Coconut flour and mix well with a wooden spoon.
If you are going to use any syrup add it in the mixture when you add the vanilla extract.
Pour the mixture into your tin. Bake for 40-45 minutes or until your skewer comes out clean and dry.
Mine took only about 30-35 minutes to cook so keep checking depending on your oven.
Once it is cooked, take it out of the oven and let it dry on a cool rack.
Sprinkle some coconut sugar on top of the cake and sprinkle some desiccated coconut as well on top of the coconut sugar.
https://www.internationaleha.org/wp-content/uploads/Ynot-Crystal-Facebook-1.png788940Luca Orlandihttps://www.internationaleha.org/wp-content/uploads/IEHA_LOGO_TEAL-1500x510.pngLuca Orlandi2023-03-08 14:01:272023-05-19 16:59:49Change is easy… not! – I wish I could be Free
https://www.internationaleha.org/wp-content/uploads/Riding-the-waves-of-change.jpg461345Heidi Drieschnerhttps://www.internationaleha.org/wp-content/uploads/IEHA_LOGO_TEAL-1500x510.pngHeidi Drieschner2023-02-20 14:18:002023-05-18 19:11:52Riding the waves of change – February 2023
https://www.internationaleha.org/wp-content/uploads/Aura-Soma-Bottles-Yellow.jpg12342500IEHA Memberhttps://www.internationaleha.org/wp-content/uploads/IEHA_LOGO_TEAL-1500x510.pngIEHA Member2023-02-20 13:53:552023-05-19 17:00:00‘For those who wish to re-member themselves…come and see’ by Luca Orlandi
We are back this year for Zodiac food and will have a slight focus on healthy desserts. If you have a sweet tooth like me then you will understand how that dessert is of the utmost importance. But we all know how sugar is not good for us specially processed sugar.
My aim this year is to write dessert recipes that are tasty but also healthy.
This month we focus on the Lunar festival. My dessert is a sweet round ball. Rice balls are a staple for Chinese New Year. Their rounded shape is associated with reunion and being together. I did not make rice balls but I made Almond and Coconut round balls. Their sweetness will bring sweetness in your life for this year and hopefully it brings your family together.
First let us look at what the Lunar New Year is about.
Lunar New Year is a celebration of the arrival of spring and the beginning of a new year. It is a major holiday in China and is celebrated in countries with a significant Chinese population.
Where I am from, Chinese New Year is a public holiday. Mauritius is very cosmopolitan, so we have public holidays for Chinese New Year, Diwali, Eid ul fitr (celebrating end of Ramadan), Abolition of slavery, Maha Shivaratri (celebration of the Lord Shiva), Easter, All soul’s day amongst others. There are a significant amount of public holidays in Mauritius as they celebrate every culture.
Growing up the Lunar festival was a highlight. Everything stops for a week. Most of the Chinese shops and restaurants shut down and lots of rituals are observed.
A month before Lunar Festival, houses are thoroughly cleaned. On the eve of the Lunar festival, just after midnight, fireworks are let out very loud to scare the devil away. Some important rituals are observed. Family dinners with sweets and savoury food. Chinese Mauritians go to the temple and check in the book to see what is the most appropriate time to let out the fireworks for each household.
In Mauritius you can hear it all night as each house in the neighbourhood let their fireworks off. The next day all lights are switched on in the house, the mess from the fireworks is not swept as it is believed you will sweep your fortune away. Growing up I remember my friends reminding us of these beliefs.
Some of the food that needs to be on the table all have a significance. I have included only 3 below but there is a list.
Fish for prosperity
Noodles for long life
Dumplings for wealth
There are other significant rituals and meanings with the lunar festival like the red envelopes and the lion and dragon dance. You can find more information on Google.
So today my Almond and Coconut balls will replace the rice balls and hopefully the sweetness brings sweetness into our lives and brings the family together. It is quick and easy to make.
INGREDIENTS
Almond meal
Desiccated coconut
Cocoa powder
Dry fruits – example Apricot, sultanas, cranberries ( I did not use fruits this time)
Condensed milk which will serve as a glue. In my recipe, I used Tahini butter and nut butter instead of condensed milk. If you want to use nut butter, be prepared to use half a jar and mix it with the tahini butter.
Coconut sugar
NOTES: be careful with desiccated coconut as some people have an allergy to it and it makes them cough.
Condensed milk is very sweet and not too healthy so use sparingly as it is used to stick the balls together but leaving them in the fridge for 15 minutes helps as well, so don’t use too much.
PREPARATION
Mix the same amount of Almond meal, Desiccated coconut in a bowl. For the cocoa powder, use as per your personal preference, and it changes the colour of the balls whilst giving them sweetness. If you want a darker colour, use the same amount of cocoa powder that you use for the almond meal. If you want a whitish colour, then less cocoa powder and more almond meal. There are no measurements involved, I just use a big serving spoon and I usually get 10-12 balls.
Mix all these ingredients together in a bowl, add condense milk sparingly, this is only to make everything sticking together so that you can roll it in your hands. With this dessert it is trying to get the right consistency. I only use around 4 tablespoons of condensed milk, but I had 12 balls.
Mix together then take small portions in your hands and make small round balls. By now they should be sticking together making your task easy.
Once you have finished and place everything on a plate, sprinkle some desiccated coconut on your balls and put them in the fridge for 15 minutes maximum. After 15 minutes take out and keep in an airtight container for 2-3 days. Best to consume as soon as possible.
With this recipe you can also add dried fruits example dry and chopped Apricots, cranberries, sultanas.
I hope this dessert bring some sweetness into your lives for the Lunar Festival.
This is also a quick dessert to do if your kids wants some healthy snack after school.
With this Sagittarius season comes the invitation to look beyond what ‘appears to be’, and connect with the intuitive, universal wisdom. With a lovely mix of planets and energies at play, this cycle provides us with an opportunity to gain deeper understanding of questions we may have been puzzling with, and thus a greater contentment in where we are at on our journey.
This is also my ‘goodbye for now’ as the IEHA enters a quieter season of rest and restoration, and I await the soon approaching birth of my baby. I look forward to returning to my astrology practice next year.
For now, I hope this final column for the year will help you ground and align your energies with the cosmos as we approach the ‘silly season’. Welcome to the column about the Sun and the Moon.
Dates to note:
New Moon in Sagittarius 24 November at 9.57am (AEDT)
First Quarter Moon in Pisces 1 December at 1.38am (AEDT)
Full Moon in Gemini 8 December at 3.08pm (AEDT)
Last Quarter Moon in Virgo 16 December at 7.59pm (AEDT)
Sagittarius New Moon:
On November 24th, the Moon joins the Sun in 1 degree Sagittarius for the buoyant and benevolent Sagittarius New Moon – a lovely shift in energy after the deep and intense Scorpio season. Sagittarius energy invites us to be spontaneous and have a bit of fun to ease the intensity of the past cycle. With a harmonious aspect to Jupiter in Pisces, this cycle promises joyful expansion through strengthening our connection to the mystical and the unseen, thus providing us with a rare opportunity to receive powerful ’downloads’ and wisdom from the universe.
In this New Moon constellation, we also have Venus and Mercury in the sign of Sagittarius, creating an aspect to the ‘wounded healer’ of our skies; Chiron. Paired with the subtle and empathetic Piscean energy (Jupiter), this cycle will offer a wonderful platform for healing through soulful conversations and sharing with others – they key being in always leading with an open heart.
Self-care suggestions for this Moon Cycle:
Arrange soulful low-key time with close friends and loved ones
Spend time journaling your thoughts and insights to paper especially around the upcoming Full Moon – Gemini energy loves the written word
Try Agrimony flower essence to integrate and balance the Sagittarius energy
This cycle is a wonderful one to attend a yoga/healing/creative workshop or short course to expand your awareness
Gemini Full Moon:
This Full Moon in the bubbly and flirtatious sign of Gemini has an edge to it with the fiery Mars in tight embrace with the Moon. Think fast and passionate attraction, strong emotional responses and rash words spoken in the heat of a conversation. Finding a healthy way to express your Natal Mars would be really helpful during this Full Moon to direct the volatile energy in a constructive way. Depending on the placement of your Natal Mars, vigorous physical activity, passionate loving and/or doing something to get the adrenaline pumping could all be great options.
On the other hand, we also have a conversation between Venus in Sagittarius and Jupiter in Pisces diffusing some of the sparks of this Full Moon. Venus in Sagittarius is just and optimistic while Jupiter in Pisces envelops us in faith for a better future, thus making this Full Moon a fertile ground for breakthroughs in terms of how to move forward – or in other words – what to release so that we can move ahead with our grand vision for the future.
While I have closed my astrology appointments for now, I’m forever creating and painting as the inspiration strikes and will be sharing my work on my website so please, don’t be a stranger!
Wishing you all a lovely and peaceful rest of the year, and I look forward to connecting again in 2023!
Sagittarius is a fire sign. Same as Leo when the new moon is in Sagittarius, we need to eat certain foods that will cool us down.
Today we are going to go into a completely different dish, one I grew up with Coconut Chutney.
Coconut Chutney is a very popular condiment in Mauritius. It accompanies various dishes, stew, roast vegetables, rice dishes, stir fry, it is a dip with pita bread or pharata bread. It is also a good accompaniment for grilled fish.
It is also eaten cold so will help with cooling process.
INGREDIENTS:
1 small Fresh coconut or you can get 125 g fresh coconut cut into pieces already at any fruit and vegetables market or Harris Farm.
Fresh Tamarind – 2 Tablespoon or if you do not get fresh Tamarind 2 tablespoon of Tamarin paste is enough.
Half a bunch of fresh mint leaves.
Chilli is optional (since we are in the cooling process for the new moon in Sagittarius, refrain from using Chilli)
NOTES:
Only the flesh is used for the chutney, so make sure you remove the skin with a small knife.
If using fresh Tamarind, place them in a small bowl of water and leave to soak for 10 minutes prior so that the seeds can easily be removed.
METHOD:
Growing up we would use a rock grinder. Everyone had a big rock similar or a table and a mini rock grinder in their backyard in Mauritius and we would put all the ingredients on the big rock then crush everything with a mini rock grinder. This whole process took forever but the smell was divine. Nowadays, you can use a modern Mortar and pestle or a blender to crush everything.
Place your grated coconut, Mint leaves and tamarind in a blender and mix until a nice paste is formed. Or use a Mortar and pestle (method recommended) to crush everything.
The paste should be greenish and wet.
Add salt to taste.
Leftovers can be stored in the fridge and can be kept in a tight sealed jar for up to 7 days.
You can embellish your coconut chutney with lemon juice, coriander leaves and garlic as well.
My personal recommendation is grilling fish and some rice then add the Chutney as accompaniment. If you are having people over serve it as a dip with small slices of pharata, pita or Lebanese bread.
BON APPETIT.
As usual with fire signs, finish your meal with a green or peppermint tea.
Welcome to this month recipe. Scorpio is a water sign therefore root vegetables to anchor this Zodiac sign is beneficial.
When you think of roast vegetables, the first vegetable that comes to mind is potatoes. Nothing beats roast potatoes with Rosemary and olive oil. In my case I have had to say goodbye to starchy vegetables recently.
When I was pregnant, I was diagnosed with gestational diabetes. What was supposed to be a beautiful time was devastating for me. I was afraid, I felt like I did not take care of my body and I also felt shame for having diabetes. I did the glucose and blood test twice within the space of two weeks because I was in denial.
I was followed by the obstetrician and an endocrinologist throughout my pregnancy. It was a very scary first trimester, but I got through it. Fast track 8 years later, my yearly glucose/blood test came back 6. The doctor said to me that I am pre-diabetic.
Exercise is not an issue, but dieting is. I have a sweet tooth. I love food, I love cooking, baking, a glass of sparkly. The last 4 years despite my best efforts my results has been 6. I am blessed I have a good GP that lets me treat it naturally, by eating the right food instead of putting me on tablets straightaway.
Recently I went for my blood test and my results came back an astounding 6.8. I have been travelling for the better part of this year and hotel food does not help.
So now it is critical that I watch what I eat. If I still return the same results in 3 months’ time, I will have to take tablets. I will do everything I can to avoid this so that means cooking more healthy food, reducing starch, carbs, and processed sugar.
Last weekend I made an almond cake with coconut sugar, (a low Gi glycemic Index sugar) and I only put ¼ of the sugar. The recipe required 1 cup of sugar. I also roasted vegetables that can lower my blood sugar and I had to make this recipe without potatoes. This is a change in lifestyle for me and it will be very difficult with the Christmas season coming.
For this recipe, please add potatoes when you make yours.
Ingredients
Rosemary – florets
Paprika (optional)
Chilli oil (optional)
Sesame seeds
All spice or Chinese 5 spices
Garlic – crushed
Red onion – chunks
Pumpkin
Sweet potato
Shallots
Carrots
(potato)
Capsicum (optional for a bit of colour)
METHOD
Slice all your vegetables, the smaller the size the quicker it will roast. To save time I bought vegetables that was already cut. Coles and Woollies now sells packets of vegetables ready to cook.
Warm oven to 170 degrees
Place baking paper or foil on your tray and spray with canola oil.
Sautee your vegetables in garlic and oil for a few minutes. Let the vegetables soften a bit and soak in the garlic.
Place sauteed vegetables on the tray and sprinkle paprika or chilli oil, 5 spices and Rosemary florets then drizzle olive oil, salt and pepper on the vegetables.
Roast in oven until vegetables are soft. I usually use a fork to check.
Remember each oven temperature is different. I cook mine at 170 degrees then I lowered it to 100 degrees for the last 10 minutes of cooking.
Finish your meal with Dandelion tea as the Scorpio rules the bowel and detoxification processes.
Dandelion tea may help the liver filter harmful chemicals but always check with your doctor before taking it. Dandelion tea is not recommended for pregnant mums and breastfeeding mums or people with allergies to plants in the daisy families.
Harnessing your Courage – March 2023
As Above, So below: A monthly guide to consciously align your focus so you can flow with the changing energies of the planets
Banana and coconut bread
Hello everyone.
Welcome to the second dessert of the year. I have chosen a banana and coconut bread cake.
As Heidi Drieschner mentioned in her column there is a lot of high energy associated with the last full moon. We are urged to discharge these powerful energies through gym, dancing and any movement.
So if you have been moving the last two weeks, then bake my banana coconut bread for support.
Bananas are sometimes referred to as the perfect food for athletes. This is largely due to their content of easily digested carbs, as well as the minerals potassium and magnesium, both of which act as electrolytes (20Trusted Source).
So bananas may support exercise recovery and coconut is a good source of protein to repair the muscles. So, what better way than to mix them together.
INGREDIENTS
3 ripe bananas (mashed with a fork)
3 eggs (whisked lightly)
1 teaspoon vanilla extract
1/12 cup coconut flour
1 tablespoon of Apple cider vinegar
1 teaspoon of bicarbonate Soda
1/2 teaspoon of baking powder
Optional: 100 ml of maple syrup or rice malt syrup (I did not use the syrup when I made mine but I added a teaspoon of coconut sugar and it was still very tasty)
METHOD
Pre-heat oven at 180º, line the side of a loaf pan with baking paper.
Mashed your peel bananas with a fork in a big bowl. Leave aside.
Whisked your eggs lightly in a smaller bowl then mix with your bananas. Add the Vanilla extract and apple cider vinegar, mix and add the bicarbonate soda and the baking powder. Then add the Coconut flour and mix well with a wooden spoon.
If you are going to use any syrup add it in the mixture when you add the vanilla extract.
Pour the mixture into your tin. Bake for 40-45 minutes or until your skewer comes out clean and dry.
Mine took only about 30-35 minutes to cook so keep checking depending on your oven.
Once it is cooked, take it out of the oven and let it dry on a cool rack.
Sprinkle some coconut sugar on top of the cake and sprinkle some desiccated coconut as well on top of the coconut sugar.
Enjoy!
Change is easy… not! – I wish I could be Free
Riding the waves of change – February 2023
As Above, So below: A monthly guide to consciously align your focus so you can flow with the changing energies of the planets
‘For those who wish to re-member themselves…come and see’ by Luca Orlandi
Recipe: Almond balls (Lunar festival)
Happy 2023 everyone.
We are back this year for Zodiac food and will have a slight focus on healthy desserts. If you have a sweet tooth like me then you will understand how that dessert is of the utmost importance. But we all know how sugar is not good for us specially processed sugar.
My aim this year is to write dessert recipes that are tasty but also healthy.
This month we focus on the Lunar festival. My dessert is a sweet round ball. Rice balls are a staple for Chinese New Year. Their rounded shape is associated with reunion and being together. I did not make rice balls but I made Almond and Coconut round balls. Their sweetness will bring sweetness in your life for this year and hopefully it brings your family together.
First let us look at what the Lunar New Year is about.
Lunar New Year is a celebration of the arrival of spring and the beginning of a new year. It is a major holiday in China and is celebrated in countries with a significant Chinese population.
Where I am from, Chinese New Year is a public holiday. Mauritius is very cosmopolitan, so we have public holidays for Chinese New Year, Diwali, Eid ul fitr (celebrating end of Ramadan), Abolition of slavery, Maha Shivaratri (celebration of the Lord Shiva), Easter, All soul’s day amongst others. There are a significant amount of public holidays in Mauritius as they celebrate every culture.
Growing up the Lunar festival was a highlight. Everything stops for a week. Most of the Chinese shops and restaurants shut down and lots of rituals are observed.
A month before Lunar Festival, houses are thoroughly cleaned. On the eve of the Lunar festival, just after midnight, fireworks are let out very loud to scare the devil away. Some important rituals are observed. Family dinners with sweets and savoury food. Chinese Mauritians go to the temple and check in the book to see what is the most appropriate time to let out the fireworks for each household.
In Mauritius you can hear it all night as each house in the neighbourhood let their fireworks off. The next day all lights are switched on in the house, the mess from the fireworks is not swept as it is believed you will sweep your fortune away. Growing up I remember my friends reminding us of these beliefs.
Some of the food that needs to be on the table all have a significance. I have included only 3 below but there is a list.
There are other significant rituals and meanings with the lunar festival like the red envelopes and the lion and dragon dance. You can find more information on Google.
So today my Almond and Coconut balls will replace the rice balls and hopefully the sweetness brings sweetness into our lives and brings the family together. It is quick and easy to make.
INGREDIENTS
NOTES: be careful with desiccated coconut as some people have an allergy to it and it makes them cough.
Condensed milk is very sweet and not too healthy so use sparingly as it is used to stick the balls together but leaving them in the fridge for 15 minutes helps as well, so don’t use too much.
PREPARATION
Mix the same amount of Almond meal, Desiccated coconut in a bowl. For the cocoa powder, use as per your personal preference, and it changes the colour of the balls whilst giving them sweetness. If you want a darker colour, use the same amount of cocoa powder that you use for the almond meal. If you want a whitish colour, then less cocoa powder and more almond meal. There are no measurements involved, I just use a big serving spoon and I usually get 10-12 balls.
Mix all these ingredients together in a bowl, add condense milk sparingly, this is only to make everything sticking together so that you can roll it in your hands. With this dessert it is trying to get the right consistency. I only use around 4 tablespoons of condensed milk, but I had 12 balls.
Mix together then take small portions in your hands and make small round balls. By now they should be sticking together making your task easy.
Once you have finished and place everything on a plate, sprinkle some desiccated coconut on your balls and put them in the fridge for 15 minutes maximum. After 15 minutes take out and keep in an airtight container for 2-3 days. Best to consume as soon as possible.
With this recipe you can also add dried fruits example dry and chopped Apricots, cranberries, sultanas.
I hope this dessert bring some sweetness into your lives for the Lunar Festival.
This is also a quick dessert to do if your kids wants some healthy snack after school.
Libra Moon Cycle 26 July 2022
Sagittarius Moon Cycle 24 November 2022
‘A column about the Sun and the Moon.’
Accessing Higher Wisdom
With this Sagittarius season comes the invitation to look beyond what ‘appears to be’, and connect with the intuitive, universal wisdom. With a lovely mix of planets and energies at play, this cycle provides us with an opportunity to gain deeper understanding of questions we may have been puzzling with, and thus a greater contentment in where we are at on our journey.
This is also my ‘goodbye for now’ as the IEHA enters a quieter season of rest and restoration, and I await the soon approaching birth of my baby. I look forward to returning to my astrology practice next year.
For now, I hope this final column for the year will help you ground and align your energies with the cosmos as we approach the ‘silly season’. Welcome to the column about the Sun and the Moon.
Dates to note:
New Moon in Sagittarius 24 November at 9.57am (AEDT)
First Quarter Moon in Pisces 1 December at 1.38am (AEDT)
Full Moon in Gemini 8 December at 3.08pm (AEDT)
Last Quarter Moon in Virgo 16 December at 7.59pm (AEDT)
Sagittarius New Moon:
On November 24th, the Moon joins the Sun in 1 degree Sagittarius for the buoyant and benevolent Sagittarius New Moon – a lovely shift in energy after the deep and intense Scorpio season. Sagittarius energy invites us to be spontaneous and have a bit of fun to ease the intensity of the past cycle. With a harmonious aspect to Jupiter in Pisces, this cycle promises joyful expansion through strengthening our connection to the mystical and the unseen, thus providing us with a rare opportunity to receive powerful ’downloads’ and wisdom from the universe.
In this New Moon constellation, we also have Venus and Mercury in the sign of Sagittarius, creating an aspect to the ‘wounded healer’ of our skies; Chiron. Paired with the subtle and empathetic Piscean energy (Jupiter), this cycle will offer a wonderful platform for healing through soulful conversations and sharing with others – they key being in always leading with an open heart.
Self-care suggestions for this Moon Cycle:
Gemini Full Moon:
This Full Moon in the bubbly and flirtatious sign of Gemini has an edge to it with the fiery Mars in tight embrace with the Moon. Think fast and passionate attraction, strong emotional responses and rash words spoken in the heat of a conversation. Finding a healthy way to express your Natal Mars would be really helpful during this Full Moon to direct the volatile energy in a constructive way. Depending on the placement of your Natal Mars, vigorous physical activity, passionate loving and/or doing something to get the adrenaline pumping could all be great options.
On the other hand, we also have a conversation between Venus in Sagittarius and Jupiter in Pisces diffusing some of the sparks of this Full Moon. Venus in Sagittarius is just and optimistic while Jupiter in Pisces envelops us in faith for a better future, thus making this Full Moon a fertile ground for breakthroughs in terms of how to move forward – or in other words – what to release so that we can move ahead with our grand vision for the future.
While I have closed my astrology appointments for now, I’m forever creating and painting as the inspiration strikes and will be sharing my work on my website so please, don’t be a stranger!
Wishing you all a lovely and peaceful rest of the year, and I look forward to connecting again in 2023!
With gratitude to our cosmic guides,
With love,
Siina xx
Siina McCallum (BA Anthropology) is an artist and a professional astrologer. Always inspired by our connection to the cosmos, her work is an invitation to embrace our creative spirit and tap into the ancient rhythm of the Universe.
Sagittarius Coconut Chutney (Sagittarius Lunar Cycle)
Sagittarius is a fire sign. Same as Leo when the new moon is in Sagittarius, we need to eat certain foods that will cool us down.
Today we are going to go into a completely different dish, one I grew up with Coconut Chutney.
Coconut Chutney is a very popular condiment in Mauritius. It accompanies various dishes, stew, roast vegetables, rice dishes, stir fry, it is a dip with pita bread or pharata bread. It is also a good accompaniment for grilled fish.
It is also eaten cold so will help with cooling process.
INGREDIENTS:
1 small Fresh coconut or you can get 125 g fresh coconut cut into pieces already at any fruit and vegetables market or Harris Farm.
Fresh Tamarind – 2 Tablespoon or if you do not get fresh Tamarind 2 tablespoon of Tamarin paste is enough.
Half a bunch of fresh mint leaves.
Chilli is optional (since we are in the cooling process for the new moon in Sagittarius, refrain from using Chilli)
NOTES:
Only the flesh is used for the chutney, so make sure you remove the skin with a small knife.
If using fresh Tamarind, place them in a small bowl of water and leave to soak for 10 minutes prior so that the seeds can easily be removed.
METHOD:
Growing up we would use a rock grinder. Everyone had a big rock similar or a table and a mini rock grinder in their backyard in Mauritius and we would put all the ingredients on the big rock then crush everything with a mini rock grinder. This whole process took forever but the smell was divine. Nowadays, you can use a modern Mortar and pestle or a blender to crush everything.
Place your grated coconut, Mint leaves and tamarind in a blender and mix until a nice paste is formed. Or use a Mortar and pestle (method recommended) to crush everything.
The paste should be greenish and wet.
Add salt to taste.
Leftovers can be stored in the fridge and can be kept in a tight sealed jar for up to 7 days.
You can embellish your coconut chutney with lemon juice, coriander leaves and garlic as well.
My personal recommendation is grilling fish and some rice then add the Chutney as accompaniment. If you are having people over serve it as a dip with small slices of pharata, pita or Lebanese bread.
BON APPETIT.
As usual with fire signs, finish your meal with a green or peppermint tea.
Scorpio Roast Vegetables (Scorpio Lunar Cycle)
Welcome to this month recipe. Scorpio is a water sign therefore root vegetables to anchor this Zodiac sign is beneficial.
When you think of roast vegetables, the first vegetable that comes to mind is potatoes. Nothing beats roast potatoes with Rosemary and olive oil. In my case I have had to say goodbye to starchy vegetables recently.
When I was pregnant, I was diagnosed with gestational diabetes. What was supposed to be a beautiful time was devastating for me. I was afraid, I felt like I did not take care of my body and I also felt shame for having diabetes. I did the glucose and blood test twice within the space of two weeks because I was in denial.
I was followed by the obstetrician and an endocrinologist throughout my pregnancy. It was a very scary first trimester, but I got through it. Fast track 8 years later, my yearly glucose/blood test came back 6. The doctor said to me that I am pre-diabetic.
Exercise is not an issue, but dieting is. I have a sweet tooth. I love food, I love cooking, baking, a glass of sparkly. The last 4 years despite my best efforts my results has been 6. I am blessed I have a good GP that lets me treat it naturally, by eating the right food instead of putting me on tablets straightaway.
Recently I went for my blood test and my results came back an astounding 6.8. I have been travelling for the better part of this year and hotel food does not help.
So now it is critical that I watch what I eat. If I still return the same results in 3 months’ time, I will have to take tablets. I will do everything I can to avoid this so that means cooking more healthy food, reducing starch, carbs, and processed sugar.
Last weekend I made an almond cake with coconut sugar, (a low Gi glycemic Index sugar) and I only put ¼ of the sugar. The recipe required 1 cup of sugar. I also roasted vegetables that can lower my blood sugar and I had to make this recipe without potatoes. This is a change in lifestyle for me and it will be very difficult with the Christmas season coming.
For this recipe, please add potatoes when you make yours.
Ingredients
Rosemary – florets
Paprika (optional)
Chilli oil (optional)
Sesame seeds
All spice or Chinese 5 spices
Garlic – crushed
Red onion – chunks
Pumpkin
Sweet potato
Shallots
Carrots
(potato)
Capsicum (optional for a bit of colour)
METHOD
Slice all your vegetables, the smaller the size the quicker it will roast. To save time I bought vegetables that was already cut. Coles and Woollies now sells packets of vegetables ready to cook.
Warm oven to 170 degrees
Place baking paper or foil on your tray and spray with canola oil.
Sautee your vegetables in garlic and oil for a few minutes. Let the vegetables soften a bit and soak in the garlic.
Place sauteed vegetables on the tray and sprinkle paprika or chilli oil, 5 spices and Rosemary florets then drizzle olive oil, salt and pepper on the vegetables.
Roast in oven until vegetables are soft. I usually use a fork to check.
Remember each oven temperature is different. I cook mine at 170 degrees then I lowered it to 100 degrees for the last 10 minutes of cooking.
Finish your meal with Dandelion tea as the Scorpio rules the bowel and detoxification processes.
Dandelion tea may help the liver filter harmful chemicals but always check with your doctor before taking it. Dandelion tea is not recommended for pregnant mums and breastfeeding mums or people with allergies to plants in the daisy families.
Happy Cooking
Corinne