This Thursday, I pre-recorded a show with a dear friend, who has developed into the “Feng Shui Guy.” Ariel Towne, is a master in Feng Shui, and is the author of Serene Makeover Inner Edition: Feng Shui Your Life from the Inside Out.He has also appeared on the Dr. Oz show, and created a CD called Healthy Home, Healthy You. In asking Ariel how Feng Shui could be related to food, he said it is very much like the “zen of eating.” Being in the moment, creating a space, creating beauty, and being aware of the tastes, flavors, textures, and comfort. While you are listening to this show, I will be India experiencing the Indian version of Feng Shui, called Bastu, which is an Ayruvedic approach to food and eating. I can’t wait to report back! Please join us on Thursday for this exciting show!
Brahma’s Blessing
Vegetable Stir Fry over Rice with Cheddar Cheese
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 small head broccoli, cut into florets
1 cup string beans, cut on the diagonal
1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft
2 portabella mushrooms, sliced
1 cup snow peas, de-threaded
1 bunch asparagus, cut into 1” lengths
1 bunch greens, such as kale, collards or swiss chard, chopped
1 ½ Tbs grated ginger
1 ½ Tbs chopped garlic,
Olive oil
3 Tbs. tamari (to taste)
2 Tbs. Aji Mirin cooking wine
1 t. hot sesame oil (optional)
4 cups cooked Short Grain Brown Rice
1 lb. Organic extra sharp Cheddar Cheese, grated
Cover the bottom of wok with oil. When oil is hot, add the onions. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, mushrooms and string beans. Add more oil or a little water if needed. Add the eggplant, asparagus and greens. Cook for a few minutes more, than add the aji mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the snow peas and remove from heat. Taste and add more tamari if desired.
Spray the bottom of a pyrex lasagna pan with olive oil. Spread out, on the bottom of the pan, the 4 cups of cooked rice. Cover the rice with the vegetables, and then cover the vegetables with the cheese. Bake in a 375 degree oven for 15 minutes, until the cheese melts. Do not over cook the vegetables!
Serve with a green salad and a glassof wine! Enjoy!
