The Christmas indulgence has ended and here we are in 2012.
Magazine covers shout about The Body Issue, newspaper articles advise on the latest 'detox' or 'diet' that will shed kilos fast, all suggesting that we should be remorseful for the traditional culinary delights that accompany our relaxed holiday celebrations.
At the very least, the implication is that we are certainly not okay to start this year exactly as we are.
I disagree.
You are exactly where you are supposed to be this year and you are perfectly capable of making the choices you need to, to reach your goals.
The question is, what do you REALLY want in your life?
What is it that you are doing or not doing that is holding you back from living the life you know you can have?
Change happens in a moment, and it happens over and over again.
It is the moment where you make a different choice for yourself, where you wake up to the unhelpful decisions you made in the past and truly choose what you want in your life.
Own your freedom and your choices and delight in it.
YOU have this power. No one else will do it for you.
Happy New Year to you.
This recipe is more complicated than I like to cook everyday but tastes so good it is worth doing for a special occasion, or just substitute those hard-to-find ingredients for a deliciously quick dinner.
Cooking Time Prep time 15 mins, cook 5 mins
Ingredients:
1 tbsp vegetable oil
1 tbsp ginger, cut into julienne
1 garlic clove, crushed
150 gm firm tofu, cut into cubes
½ quantity char siu, hung overnight in the fridge
1 bunch Chinese greens such as Chinese kale, coarsely chopped
50 gm black fungi, coarsely torn
2 tbsp light soy sauce
1 tbsp each oyster sauce and Shaoxing wine
1 tsp Chinese roasted chilli paste (see note)
For seasoning: few drops of sesame oil and a pinch of white pepper, for seasoning
Heat oil in a wok over high heat, add ginger and garlic, stir-fry until fragrant (10 seconds), add tofu and toss to coat, add char siu and greens, stir-fry until greens wilt (1-2 minutes).
Add fungi, soy sauce, oyster sauce, Shaoxing and chilli paste, stir-fry to combine (1 minute).
Transfer to a platter, season with oil and white pepper.
Serves 4
Note Chinese roasted chilli paste is roasted chilli flakes in oil; it’s available from Asian grocers.
The paste is also sold with added salted black beans, dried fish or peanuts; you can use any of these pastes.
By
Lisa Featherby
Add some chicken or fish to this salad for a delicious summer meal.
Cooking Time Prep time 10 mins, cook 5 mins
Ingredients:
100 gm peas, podded (about 250gm unpodded)
400 gm cabbage, shredded
150 gm small radishes, thinly sliced lengthways
1 cup each (loosely packed) mint and flat-leaf parsley, torn
1 long red chilli, seeds removed, finely chopped
80 gm parmesan, finely grated
Lemon dressing
100 ml extra virgin olive oil
50 ml lemon juice
Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine.
Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes).
Adjust seasoning and serve salad scattered with remaining parmesan.
Serves 4
By Karen Martini, Mr Wolf
Ingredients:
2 Lebanese cucumbers
1 carrot
Large handful bean sprouts
Handful baby spinach leaves
1 red capsicum, finely sliced
2 spring onions, chopped
½ red chilli (optional)
Small bunch coriander or Thai basil
Bunch mint leaves, chopped
400g grilled chicken or tempeh
1 tsp ground flax seed (linseed)
Dressing
Juice from 2 limes
1 clove garlic, chopped
1 tsp fresh ginger, grated
2 tsp wheat-free tamari soy sauce
Few drops stevia
2 tsp tahini
Use a peeler or mandolin to slice vegetables into long noodle-like strips. Combine all the ingredients except flax seed in a large mixing bowl.
Combine the dressing ingredients and pour over salad just before eating. Sprinkle with flax seed and serve.
Serves 2
By Teresa Cutter
