{"id":279,"date":"2010-03-08T23:46:42","date_gmt":"2010-03-08T12:46:42","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=279"},"modified":"2010-08-17T10:15:51","modified_gmt":"2010-08-17T00:15:51","slug":"belly-8-3-10-glitters-glorious-grains-and-star-chef-pisces","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=279","title":{"rendered":"belly 8.3.10 – glitter’s glorious grains and cooking with pisces"},"content":{"rendered":"

TOPICS<\/span><\/strong> : food labelling laws, tuna, website launch, quinoa, millet and buckwheat, autumn foods, cooking with the stars for pisces<\/p>\n

GUESTS<\/span><\/strong>: Glitter Girl, bayfm presenter, poet and grain lover
\nLilith, astrogourmet and hula dancer<\/p>\n

PRESENTERS<\/span><\/strong> : Sister B and sister T<\/p>\n

GUEST RECIPES<\/span><\/strong>:<\/p>\n

MILLET AND MUSHROOM BAKE<\/span><\/strong> <\/span> adapted by sister Glitter from: Food for the Seasons : Eat well and stay healthy the traditional Chinese way, by Professor Lun Wong and Kath Knapsey<\/p>\n

Serves 4<\/p>\n

Like all the grains, millet is fine for any season.\u00a0 But it is particularly good for autumn as it gets rid of heat (that maybe a summer leftover), moistens dryness(the most\u00a0 common autumn problem) and supports yin and kidneys for the upcoming winter.\u00a0 Mushrooms ease coughs and get rid of phlegm as well as strengthening the lungs.\u00a0 If you have a great deal of phlegm, swap the millet for rice.<\/p>\n

3 cups millet
\npinch of salt
\n1 tablespoon of olive oil\/ or avocado oil
\n1\/2 cup of flour (unrefined) can be millet, rice, buckwheat
\n1\/2 onion, chopped
\n200 gm mushrooms, sliced
\n3 tablespoons tamari
\nbunch parsley<\/p>\n

Soak millet in water overnight.\u00a0 Drain.\u00a0 Add millet, fresh water (8 cups) and salt to a pot and bring to a boil.\u00a0 Reduce heat and simmer for 35 minutes.<\/p>\n

While you prepare other ingredients, preheat the oven to 180 degrees.\u00a0 Place millet in an oiled casserole dish.\u00a0 In a frying pan, saute onions and mushrooms
\nuntil soft.\u00a0 Then add flour, and stir in with the mushrooms and onions, before adding 1 1\/2 cups of water.\u00a0 Stirring continuously.\u00a0 Bring almost to the boil, then
\ncover, reduce heat and simmer for five minutes.\u00a0 Add tamari and simmer for a further ten minutes.\u00a0 Pour contents of frying pan into the casserole dish and stir very lightly
\nwith millet.\u00a0 Bake for 20 minutes.\u00a0 Cut into four slices, garnish with parsley and serve with lightly steamed spinach.<\/p>\n

This could also\u00a0 be accompanied with steamed carrots, pumpkin, and asparagus<\/p>\n


\nBUCKWHEAT NUT LOAF<\/strong><\/span> <\/strong>– a sister Glitter favourite from : The Australian and New Zealand Book of Wholemeals, by Marcea Weber<\/p>\n

Serves 4-6<\/p>\n

1 1\/2 cups of buckwheat (roasted)
\n3 cups water
\n1\/2 teaspoon of himalayan pink salt
\n2 cups sliced mushrooms
\n1 tbs minced ginger
\n2 teaspoons minced garlic
\n1 cup diced red onion
\n1\/2 cup grated carrot
\n4 tablespoons of coconut oil\/ avocado oil\/ ricebran or olive oil (cold
\npressed)
\n6 large cabbage leaves
\n1 cup roasted, ground almonds or walnuts
\n3 organic eggs, beaten
\n2 tbs miso (young)
\n1\/2 teaspoon each thyme, basil, oregano (dried)
\n1\/2 cup chopped parsley
\n3\/4 cup of LSA (linseed sunflower and almond) or millet meal<\/p>\n

Firstly bake buckwheat kernels in 200 degree C preheated oven until lightly
\nbrowned.
\nThen bring 3 cups of water to the boil.\u00a0 Add buckwheat, salt, cover and lower
\nheat, simmer 15 minutes.\u00a0 Meanwhile, cut the rest of the vegetables.\u00a0 Heat the 2
\ntablespoons of chosen oil and saute mushrooms for 5 minutes.\u00a0 Remove from skillet or wok, set aside and add the 2 remaining tablespoons of oil to wok.\u00a0 Saute the rest of the vegetables in order listed above.\u00a0 Cover and simmer for 5 minutes.<\/p>\n

Now, bring a pot of salted water to the boil.\u00a0 Add cabbage and blanch 1-2
\nminutes.\u00a0 Drain and rinse under cold water.
\nPreheat oven to 190 degrees
\nRoast and grind nuts.
\nOil bread tin.\u00a0 Line tin with cabbage leaves, covering the bottom and sides.\u00a0 Leave enough overhang to fold over and cover the top.<\/p>\n

Combine half the buckwheat with the cooked vegetables and the roasted nuts.
\nBeat eggs and miso, combine with buckwheat mixture and add the rest of the ingredients.
\nSpoon into cabbage-lined loaf tin (9 1\/2 cm x 23 cm) ( 4 x 9 inch), press down firmly and fold overhanging leaves over the mixture.\u00a0 Cover the pan with a double layer of oiled paper.
\nReserve other half of buckwheat for another recipe ( e.g. stewed fruit and buckwheat )<\/p>\n

Place the loaf pan in a baking dish and pour enough water into the
\nbaking dish, so that it reaches halfway up the sides of the loaf pan.\u00a0 Bake for 45-60 minutes or until firm to the touch.
\nCool before slicing.<\/p>\n

Serve with steamed spinach, bokchoy or kale and\u00a0 steamed squash and sliced
\navocado..<\/p>\n

LILITH’S COOKING WITH THE STARS – PISCES<\/span><\/strong><\/p>\n

Fish live in water and water sign PISCES more than any other sign need
\nto keep their fluids up, they’re notoriously fond of liquid refreshments \u00ad
\nthey drink like fish, and are usually partial to liquid rituals around food:
\ndipping chilled grapes in dessert wine in a pool strewn with rose petals,
\nsipping exotic liqueurs beside a moonlit sea or eating mangoes in the bath:
\nundeniably the most appropriate setting.<\/p>\n

As you’d imagine they favour sensuous slithery food: oysters, rice noodles, the sexy texture of melting brie, the\u00a0 perfume of lusciously succulent, juicy fruits.\u00a0 Mood is as important as food to a Pisces. They need a feel-good ambience because romantic Pisces likes to feel the luuurve in the cooking,to eat with loved ones and yes, you can open that wine now.<\/p>\n

Famous fish foodies include the exuberant “Dances with Saucepans” Ainsley
\nHarriott of the BBC cooking show More Nosh, Less Dosh among many others –
\nposh Swiss chef Anton Mossimann who runs his own exclusive private dining
\nclub in London – and the photogenic Hell’s Kitchen gourmet spunk
\nJean-Christophe Novelli who became personal chef to the Rothschilds at the
\nage of 20.<\/p>\n

Other well known Fish are Mrs. Beeton, the most famous
\ncookery writer in British history, and the notorious and formidable Fanny
\nCraddock.\u00a0 Even though her only claim to culinary fame appears to be the creation of the prawn cocktail she was billed as the Queen Of The Kitchen, probably because she presented her TV shows in ballgowns, big jewels and mega-make up when nineteen-fifties housewifes all wore aprons. One of the pitfalls of being a fabulous Piscean is a constitutional vulnerability to substance abuse,and Fanny had a major amphetamine habit which made her so explosive and rude to her guests the BBC had to sack her.<\/p>\n

And another Pisces foodie was Adelle Davis, the American health author who
\npioneered the fledgling field of nutrition\u00a0 during the mid-20th century,
\nadvocated whole unprocessed foods , recommended dietary supplements to prevent disease and was an outspoken critic of food additives, but also published in 1961,
\nunder the pen name\u00a0 Jane Dunlap, a classic of psychedelic\u00a0 literature
\ncalled Exploring Inner Space: Personal Experiences Under LSD.<\/p>\n

Being the sea creatures they are, Pisces are ruled by Neptune and I’ve
\nchosen one of my personal favorite recipes for the healthy protein of their
\ntotems<\/p>\n

GRAVLAX SALMON<\/span><\/strong> \u00ad A Scandinavian recipe for\u00a0 raw salmon cold-cured with salt,
\nsugar, pepper, dill and alcohol.\u00a0 No cooking is required, but it does take
\n2-3 days to cure.<\/p>\n

Ingredients:
\n1 fresh salmon, and it must be fresh
\n3 tablespoons salt
\n2 tablespoons sugar
\n1 teaspoon freshly ground black pepper
\n1 good-size bunch dill, roughly chopped, stems and all
\n1 tablespoon spirits: aquavit, lemon vodka, your choice..<\/p>\n

Method:
\nFillet the salmon, or have the fishmonger do it for you; it needn’t be
\nscaled, but leave skin on.<\/p>\n

Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar
\nand pepper, spread with all of the dill, splash over all of the spirits.
\nSandwich the fillets together, tail to tail, then wrap tightly in plastic
\nwrap.\u00a0 Cover with another plate and weigh down with something heavy on top.
\nRefrigerate.<\/p>\n

Open the package every 6-12 hours and baste, inside and out, with the
\naccumulated juices.\u00a0 On the second or third day, when the flesh has lost its
\ntranslucence, remove skin and slice thinly on the bias, and serve as you
\nwould smoked salmon – with rye bread or pumpernickel, potatoes and home made
\nmayo, anything really.<\/p>\n

BY Lilith<\/p>\n

EDIBLE QUOTE<\/strong><\/p>\n

we ran out of time to tell you our Pisces icon Mrs Beeton quote – we would have had to interrupt Lilith’s hula dance, unthinkable!<\/p>\n

but just so good for international women’s day, so here it is:<\/p>\n

“The rank which a people occupy in the grand scale may be measured by their way of taking their meals, as well as by their way of treating their women. The nation which knows how to dine has learnt the leading lesson of progress.”<\/p>\n

CONTACTS<\/span><\/strong>:<\/p>\n

http:\/\/www.greenpeace.org\/australia\/issues\/overfishing\/our-work\/save-our-tuna
\nto find out more about the best brands of tinned tuna and sign the Greenpeace petition<\/p>\n

http:\/\/www.foodlabellingreview.gov.au\/internet\/foodlabelling\/publishing.nsf\/Content\/pubconsult
\nto contribute to the government review of all food labelling issues – submissions due by May 14 – or go to the food label review page of this site<\/p>\n

[I have to close comments on this page as it is generating a ridiculous amount of comment spam]<\/p>\n","protected":false},"excerpt":{"rendered":"

TOPICS : food labelling laws, tuna, website launch, quinoa, millet and buckwheat, autumn foods, cooking with the stars for pisces GUESTS: Glitter Girl, bayfm presenter, poet and grain lover Lilith, astrogourmet and hula dancer PRESENTERS : Sister B and sister T GUEST RECIPES: MILLET AND MUSHROOM BAKE adapted by sister Glitter from: Food for the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,24,16,33,1,12],"tags":[46,49,47,42,44,45,43,48],"class_list":["post-279","post","type-post","status-publish","format-standard","hentry","category-cooking-with-the-stars","category-fish-shellfish","category-pasta-rice-other-lovely-carbs","category-radio-show-posts","category-uncategorized","category-wide-world-of-veg","tag-buckwheat","tag-famous-cooks","tag-fish","tag-grains","tag-lilith","tag-millet","tag-salmon","tag-vegetarian"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=279"}],"version-history":[{"count":10,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/279\/revisions"}],"predecessor-version":[{"id":281,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/279\/revisions\/281"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=279"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}