Category Archives: Vegan/Vegetarian

My Ninja, My Love…

Posted by fengshuifoodie in Recipes, Vegan/Vegetarian and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Red Lego Ninja

My friend Kristin, a successful actress and model,  moved to France.  As models are sometimes apt to do, she moved to Paris for work, leaving me the sole custody of her Ninja.  No, it’s not a cat, dog, or turtle – but a blender.   I’ve had torn relationships with blenders in the past.  They always make promises to accomplish goals, then barely put in any effort to get them done.   Sometimes they refuse to do anything at all, and just sit there glaring at me as they repose on the formica.  The current blender I have has been exiled to the pantry – after it protested to blend ice for margaritas.   But then Kristin introduced me to the Ninja.  And other friends of mine had mentioned the Ninja as well; how it creates these dream-like smoothies and fantastic sauces.  Was this indeed an appliance I could count on?  So Kristin left the country and I got the blender.

The model I have is the Ninja Pulse.  Pictured above, it comes with everything displayed, as well as a cookbook and instruction manual.  I felt immediately at ease with this appliance.  And then the experiments began.  Pasta sauces, smoothies, and soups are the main things I use it for; although it can also be used as a coffee bean grinder and mixer.  I also use it to dice onions and other vegetables into smaller morsels.  The key here is not to blend it too much, or it becomes more liquified than desired.  However, because of a very happy accident, I created an amazing sandwich spread:  pureed onion.  I was attempting to dice two white onions, and I blended it a little too heavily.   I decided to make the most of my mistake, added a little water, and processed it some more.  A smooth, low-calorie spread was born!  Not only is it good on sandwiches, it can also be used at a thickener for soups and sauces, and as a topping for potatoes.  One could add spices or Parmesan cheese to it as well, but I kept mine pure and basic.  Take a look at the finished product below.

Another recipe I invented was Creamy Curry Soup.  I took two broccoli stalks (sans the florets) and half a white onion.  I pureed both together until it was a nice thick paste.  Then, I heated up a can of cream of chicken soup.  Added to this was my broccoli paste, fresh spinach leaves, two sliced avocados, a myriad of spices, and yellow curry powder.  I like it spicy, so I added a lot of yellow curry, as well as cumin, chili powder, and dried cilantro.  Phenomenal was the word that sprang to mind as I savored the first taste of this creation.  This could also be made vegetarian easily, just substitute cream of mushroom or cream of celery for the soup.  Or one could go the other direction and add chicken breast to the brew.  I had mine with some fresh bread, but it would be equally good served over rice.

One smoothie recipe I love involves a banana, about a cup of frozen strawberries, six or so ice cubes, and cranberry juice.  Pulsed until liquid form, this can either be consumed right away as a beverage, or put in the freezer as a chilled dessert.  I haven’t done so yet, but it would be amazing with vodka or tequila added to it as well.  The finished product is pictured above.

How, exactly, this is blender feng shui?  Well, it falls into many categories.  For one, is a multifaceted kitchen machine, so it can perform a variety of tasks.  It also takes up very little space in the kitchen, thus avoiding clutter.  Also, the more healthy and taste-filled food and beverages are, the more abundant and auspicious they become.  It also makes eating healthy a lot easier.  If I’m not in the mood to eat more nutritious  items, I just chop and puree them down, and then add them to things.  My vegetable intake has tripled since the Ninja came to live with me.  Also, it adds a beneficial metal element to the kitchen, in both color and material.  However, most kitchens are usually brimming with metal energy due to the  other main fixtures in the room, such as the stove, refrigerator, and sink.

Because it is such an incredible product, the Ninja Pulse can be a little pricey.  I have searched the web, and here are the best places to capture this ninja online:

I have many activities planned for The Ninja and myself.   I foresee a long and blissful array of cookie dough combinations, home-made mashed potatoes, shredded zucchini browns, and dark chocolate raspberry pudding.   My Ninja, you are truly a one-in-a-million appliance.

Ganoderma and Camping

Posted by fengshuifoodie in Garden Party, Vegan/Vegetarian and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Miner's TentWhen camping in the wilderness, it is best not to eat random mushrooms one finds in the forest.  Indeed, some of these toadstools are not fun guys at all, causing anything from stomach cramps to death if ingested.  Since I’d rather avoid death, I tend not to eat mushrooms when embracing nature.  Unless you count the ones in my coffee.  It sounds odd, I know, but recently my friend Kari introduced me to a flavorful company called Organo Gold.  All of their products, including their coffee varieties, have a secret ingredient in them called ganoderma.  Ganoderma is a flat, table-like mushroom that grows on wood.  This beneficial chanterelle is known for it various health properties, including the control of blood pressure, cholesterol, and inflammation, relief of fatigue, and bolstering of the immune system.  China, Japan, and other Asian countries have known about ganoderma for centuries.

Brown and Cream Mushroom

I was quite pleased when my friend Kari became a distributor for Organo Gold.  Although ganoderma is available from a variety of sources, no other company has been able to make it taste as tempting as the good people of Organo.   Coffee, in itself, brings a wonderful earth element to the table, with its rich brown hues and terrene aroma.   It is mostly a yin beverage, but I feel this also depends on how sweet one makes it – yin is sugary, whereas yang is more savory, from a sweetness standpoint.  There’s also the argument that it’s stimulating effect is more yang in its origins.  Personally, as someone who has chosen coffee as a lifestyle choice (not an addition), I would be lost without my two cups in the morning.  So, I would say it’s more yang in its energies due to the caffeine.   Also, coffee drinkers are less likely to develop type 2 Diabetes, dementia, and Parkinson’s disease.  I tried two of the impressive Organo beverages, and was astounded to say the least.

The most popular of their products, their Black Coffee has a distinct nutty taste to it, almost like hazelnut.  This is what I like to call the Frangelico Aspect.   The nuttiness flavor stems from the ganoderma extract in the brew.  Very, very tasty.

Organo Gold’s Black Coffee in Cafe Latte form.  Already sweetened with cream and sugar, this is just like having a latte ready at one’s fingertips.  The Frangelico Aspect is here as well.  Perfect for those who love hazelnut lattes.

Another reason I praise Organo is that all of their beverages need only one additional ingredient:  boiling water.  As a mircobrew, the coffee comes prepackaged in individual servings, with each box having multiple packets.  This is the ideal product to take with you when your coffee maker isn’t close at hand.  It is especially perfect to enjoy while relaxing on some seafaring vessel – or when one is camping in the wilds of nature (I prefer Cabrillo State Beach above Malibu).  Kari’s website for Organo Gold is below, and if you have any questions about the coffee, feel free to email her at kari.larson21@yahoo.com.     I am looking forward to having their hot chocolate this winter, perhaps by a roaring fire…

Update:  Due to some incredible and positive career changes, Kari is no longer selling Oregano Gold.  To find a distributor near you, please refer to their website:   http://www.organogold.com/

Brussels Sprouts… Friend or Foe?

Posted by fengshuifoodie in Recipes, Vegan/Vegetarian and tagged with , , , , , , , , , , , , , , , , , , , , , ,

Vintage Brussels Sprouts

When I was a child, I loathed brussels sprouts.  I thought they looked cute, but they smelled disgusting.  I remember on the rare occasions I was coerced into having them, I was not impressed.  Usually the bribe here was a slice of chocolate cake or an ice cream sandwich.  However, as an adult, my tastes have changed.  So has the general opinion of brussels sprouts.  Many restaurants in Los Angeles have reinvented the way this Brassica vegetable is prepared in new, contemporary ways – such as wrapping them in bacon or prosciutto, grilling them in foil over an open flame, or tossing them into a salad whole.  Cleo, the restaurant in the Redbury Hotel, deflowers the brussel by shedding all of the leaves, and baking them like potato chips – making a very savory snack.  At a recent dinner party, I decided to sample a single brussel from a platter.  They had been baked in the oven, and smelled wonderful.   The taste was sensational and sultry.  I wondered exactly how one can make these at home, so online I went in search of a great brussels sprout recipe.

My findings took me to an incredible blog called Fannetastic Food.  Run by a dynamic, eclectic woman named Anne, her blogpost about brussels indicated that one has to cut off the nasty stalk of the sprout to avoid that sick, bitter taste many of us have experienced.  One can visit her brussels article here:  http://www.fannetasticfood.com/2011/03/30/how-to-make-brussels-sprouts-delicious/    Using her recipe and article as a base, I created my own recipe for Baked Brussels Sprouts, which I’ve made quite often recently, and they always turn out delicious.

Gently wash all of the brussels sprouts. Then cut off the stalk of ill repute (above), and dispose of said stalks in the garbage.  Then, cut each brussel in half.  Some of the leaves may fall off – gather them together for later.  After the cutting is complete, take the random loose leaves and brussel halves and put them in a plastic bag.  A zip lock bag works well for this, or one can use a plastic grocery bag.  Drizzle some olive oil in the bag, and add imitation bacon bits, sea salt, lemon pepper, garlic powder, and a little chili powder to the mix.   (Feel free to play with the spices; I always do).  Then, move and shake the brussel mixture, until the olive oil and spice are covering each brussel part.

Pre-heat your oven to 400 – 425 degrees.   Oven temperatures vary, and I’ve tried both temperatures in mine, and each work equally well.  Next, take a cookie sheet and cover it with foil.  Grease the foil any way you would like.  I use a non-stick cooking spray, or olive oil.  Place the brussel halves and leaves upon the cookie sheet.  Bake the brussels uncovered for about 15 – 20 minutes , or until you feel they are done.  Play with it, and judge accordingly.  Below is an example of what my finished product typically looks like.

The Brussels Sprout earned its name from Brussels, Belgium, as they were one of the chief vegetables produced there in the sixteenth century.  The were introduced to the English and French in the nineteenth century, coming to the United States shortly thereafter in Louisiana.  By 1939, brussels were being grown in the central valley of California, where they are still primarily grown today for American consumers.  From a feng shui standpoint, the brussels sprout is a wonderful example of the wood element, being that it is derived directly from a plant, and for its calming green hues.  The shape of the brussel is more metallic.  Circles and spheres are metal in their elemental origin, and are considered very welcoming to people.  I think brussels are also very attractive – almost like pygmy cabbages.  They are also rich in Vitamins K, A, C , fiber and sulforaphane, and are excellent at lowering cholesterol.  For my next experiment in brussels cuisine, I’m going to try a brussels sprouts soup…which I think I will make later in the week.

Take a Bao

Posted by fengshuifoodie in Feng Shui Tips, Happy Hour, Los Angeles, Lounges and Bars, Restaurants, Vegan/Vegetarian and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

According to some, the term Dim Sum in Cantonese means Pointing to your Heart’s Desire.  To the more general populace, it is the name given to Chinese appetizers, snacks and some breakfast cuisine.  I found my heart’s desire in a quaint little bistro in Studio City called Take a Bao.  Located right on Ventura Boulevard, this restaurant offers a great Happy Hour that I was dying to check out.  I was also curious to see what feng shui elements are at play here, based solely on the use of rectangles.  Rectangles in feng shui are symbolic of the wood element.  The wood element is beneficial in a variety of ways, including new life, business growth, and stability in a nurturing environment.  It is also considered the ideal shape for a residential dwelling.  Wooden rectangles painted an earthy gray are the predominate decoration outside the bar.  And inside, the rectangle shape can be seen throughout.  Take a look at the the interior below.

Rectangles are everywhere to be seen, from the tabletops, to the shape of the windows and doors,to the chair backs, and even on the table caddies.  Now while the restaurant is predominantly modern in its design, I really liked some of the vintage touches added to the environment – such as the elegant blue and white urn pictured here, and the carved side cabinets (painted black to match, of course.)  It’s a classy mixture of old and new items.

And now on to the food!  The Happy Hour at Take a Bao is quite good, with bao and small plates ranging in the $2.00 – $4.00 category, and alcoholic beverages from $4.00 – $7.00.  And their regular menu prices aren’t bad, either.  It is more of a casual style restaurant, where one orders from the register, and the items are brought to you.  We decided to sit at the bar. And here’s what we had:

Banh Mi Bao – Grilled pork, chiles, carrots, cilantro, bean sprouts and a spicy garlic aioli are the dominate headliners in this masterpiece.  Unlike other varieties, the bao here at Take is more like a mushu or a taco, with one’s choice of a white or wheat bun, stuffed with the desired filling, and presented on a wooden board.  Lettuce is also available if one doesn’t want the carb of the bun.  I opted for the wheat option, pictured above.   Savory and mouthwatering, I could have consumed these all night…but I only had the one.  Notice the green rectangle underneath the bao.  The wood element makes yet another appearance with the material of the cutting board, the rectangular shape of the little mat, and the green color of the little mat…intriguing.  The wood element also signifies freshness as well.

Old Fashioned – One of my favorite cocktails, this classic beverage is made with Maker’s Mark bourbon.  Notice the large, solitary ice cube in the glass.  With only one ice cube, the drink doesn’t get watered down as much as with multiple pieces of ice. Very stylish, this drink is strong and bold – definitely not for the faint of heart.

Tofu Popcorn – Bite-sized tofu cleverly deep fried into the most stunning snack.  Garnished with scallions, and served with a delectable cilantro-cashew sauce, these quickly disappeared into the cavernous realms of my stomach.  I would venture to say that even those who do not care for tofu would like this dish.  I highly recommend it.

Sumac Steak Fries – A timeless bar food classic!  These thick cut wands of potato goodness are seasoned to perfection, served with ketchup on the side.  Simply great.

The other drinks I had here were:

  • Raymond “R” Collection Field Blend – A rich and romantic red wine blend.  One can taste the cherry influence amidst the deep tannins
  • Gizz Fizz- Vanilla based beverage with Seagram’s Gin.  Sweet and refreshing.
  • Creamsicle – A dream come true!  An amazing mixture of fresh orange juice, vanilla, and vanilla vodka.  Not overly sweet, but just right.  A perfect dessert cocktail.

The bathrooms here are also a little more social than most.  The sink for both restrooms is a long, stainless steel tub located in the hallway with a large mirror above.  One aspect I really like here is the use of stones at the bottom of the sink.  Stones are an earth element, and when used correctly, can help ground the room from precious chi (energy) draining away down the drain.  This is also especially important in keeping abundance and wealth within an environment.  For most of my clients, I usually do not recommend stones for the bottom of a sink because they can be difficult to clean.  However, I love how it looks, and do this in my own home.  If one wants to use these to help keep abundant energy within a residence, I suggest getting smaller stones or river rocks and placing them in a wide bowl or container.  Place said container on top of the tank of the toilet, or on a shelf directly above the tank.  Rinse these stones out about once a month.  If you really like the idea of stones in the sink, I suggest getting perhaps four or five large, flat stones and placing them over the drain.  The flatness of the rocks will make them easier to clean, rather than lots of small stones or pebbles.  Also, notice the shape of the sink – it’s another rectangle.

Another thing I like about Take a Bao is the convenient parking.  In a city where everyone drives, finding parking is important.  A generous lot is provided for patrons – this becomes valet in the evening, but during Happy Hour it shouldn’t be an issue.  I found parking around the corner near Carpenter Elementary on a residential street.  This bar is definitely one of my new favorite spots.  Take a Bao deserves a standing ovation.

Take a Bao

11838 Ventura Blvd, Studio City, CA 91604

818 691-7223

Hours:   Happy Hour:  Monday – Friday 4:00 – 6:00,  Bar:  Monday – Saturday 11:30 – 11:00,  Sunday 11:30 – 10:00

Note:  Kitchen usually stops serving an hour before closing, except for their special late night menu on Friday and Saturday.

http://www.takeabao.com/

The Feng Shui of a Burger

Posted by fengshuifoodie in Los Angeles, Restaurants, Vegan/Vegetarian, Wine and Cheese and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

In Ancient Egypt, the onion was highly revered as a perennial icon.  The people of that time believed that the many layers, rings, and orbicular shape of the onion symbolized eternity and longevity.  Part of this was probably due to the face that onions were one of the few foods that did not spoil during colder months.  And of all the vegetables to be recreated in various precious metals by Egyptian artisans, the only one ever  to be made out of gold was the onion.  My own personal love of onions came out about when I was a kid, in the deep fried form of onion rings.   Those golden circles of deliciousness were so good (especially at Carl’s Jr.).  I also remember dried onions atop the ever-popular green bean casserole.  Yum.

Earlier in the week, I visited the Toluca Lake location of The Counter, an international burger chain.  Unlike other burger establishments, The Counter lets patrons custom design the sandwich of their dreams.  From fried eggs to Gruyere cheese, the multitude of different combinations is astounding.  And it’s very easy to do – The Counter provides a check sheet, and patrons mark off what they want on their sandwich.  Being able to create a burger to one’s exact specifications is an excellent feng shui experience – you create the ideal burger for the environment of your stomach and taste buds.   Some locations offer different toppings than others, including what they call their MP Selections, which differ from location to location.  Here’s what I went with:

  • Multigrain Bun
  • 1/3 Beef Patty, cooked Medium
  • Brie Cheese
  • Burmuda Red Onion
  • Lettuce Blend
  • Grilled Onions (Did I mention I love onions?)
  • Roasted Green Chiles
  • Basil Pesto

The sauce selection is also served on the side, because sometimes burgers can be too dry or too moist.  My creation was absolutely ambrosial in its taste, and cooked to perfection.  But how is this burger feng shui?  Well, first, lets look at the colors, and how they represent the five elements.  The brown shades of the meat itself and the multigrain bun are very earthy.  The purple of the Burmuda onion is fiery.  The grilled onions have a slight metallic sheen to them.  The brie would also be metal, because it’s white.  Then there is the lettuce, roasted chiles, and basil pesto, all of which symbolize wood in their green hues.  Color-wise, water is not represented.  However, I had a glass of water with my meal, so I wasn’t completely without the water element.

Let’s look at the yin and yang of the ingredients of the burger.   I’ve mentioned yin and yang theory before, which is the belief that opposite components interact within and opposite each other in a complimentary way, and cannot exist without their opposite counterpart.   This theory presents itself all the time in life, especially in food.  In this sandwich, the thick yin of the burger mingles well with the sharp yang of the Burmuda onion.  The yin of the melted brie gently opposes the yang of the basil pesto.  These flavorsome combinations are evident in all cuisines.  Yin and yang can also be attributed to how food is prepared.  My burger is very much yang, as it was fried, the onions grilled, and the chiles roasted – all of which are yang food preparations for yang foods.  Also, look at the texture of the ingredients.  If the food is soft in consistency, it is yin.  But if it is hard or crunchy, than it is more yang.  I would say the burger is much more yin in its texture, as everything in the burger except the Burmuda onion was soft.  The Burmuda onion wasn’t exactly hard, but it had more of a crispness to it, making it more yang in its structure.

And of course, a burger needs a side dish.  Upon my server’s suggestion, I went with the Parmesan Cheese Fries.  Fine shreds of Parmesan  and garlic aioli completely transform the common potato to Pharaoh status.  Although they are fries, I suggest using a fork with them rather than ones hands, as the aioli brings a greasy goodness to the dish.  Fresh rosemary adds a wonderful, savory wood element  as well, adding a yang touch to a yin food.  For my beverage, I selected the Menage a Trois Blend.  A fantastic red combination with hints of raspberry and blackberry.  I’m not sure on the year, but I think it’s a 2009.   The wine accompanied the meal flawlessly.

One  thing that I really like about this branch of The Counter are the pictures on the walls.  Photographs of a rock band and their instruments hang on the Eastern wall.  I love the creative fire energy this brings to the metal-dominated interior.  My favorite of the display is pictured above.  My server, Pamela, was absolutely golden in her service.   Personable and charming, she took care of my every need to ensure that I had a great dining experience, including walking me through the burger checklist.   Should you be visiting this specific location, I advise sitting in her section.  Parking options abound in Toluca Lake, but I usually find free parking on some of the residential streets – just check the signs for restrictions.  On my next journey here, I plan on trying The Counter Cobb, and perhaps the yin energy of a chocolate malt.

The Counter Toluca Lake

10123 Riverside Drive, Suite A, North Hollywood CA 91602

Hours:  Sunday – Thursday 11:00 – 10:00,  Friday – Saturday 11:00 – 11:00

http://www.thecounterburger.com/Toluca_Lake_CA/