THE BEAUTY OF CRYSTALS

Posted by lifestyle-enthusiast on April 17th, 2012

Crystals are magnificent minerals formed over millions of years in the earth’s crust. They produce the most beautiful natural colours depending on the minerals present. For instance, the high copper content gives malachite its beautiful green colouring.        

The beauty that lies in every crystal is in its energy vibration. Different crystals give out different energetic vibration. For example lighter and brighter crystals such as citrine resonates positivity and zest. When we gaze deeply at citrine, we feel recharged, happier and light. On the other hand, darker crystals such as onyx, bloodstone and obsidian have a slower, grounding vibration. Wearing one of these crystals make us feel more grounded and composed. 

Interestingly, we also have an energetic vibration. Our bodies are made up of energy and matter and a large proportion is water. Holding, wearing or placing crystals on our bodies will attune the energy of the crystals with that of ours, creating the best possible balance. Crystals like amethyst can be placed under your pillow to help you sleep better, others are good for holding in your hands while you meditate such as rose quartz, clear quartz and lapis lazuli for problem-solving, clearing the mind of clutter and attaining a particular spiritual state of mind. Other crystals are good to be worn on the body or kept in the pocket.            

Crystals can help to soothe the energy of a certain emotion, open our mind so we have more understanding of a situation or simply lift our mood so we feel more positive and happy in times of emotional stress.

It is important to choose the right crystals to work with to help in attracting positive energies or absorbing negative ones.

HOMEMADE NUTTY PESTO DIP

Posted by lifestyle-enthusiast on April 17th, 2012

Making pesto dip has never been so easy and satisfying. You can add either pine nuts for pesto pasta or cashews for that added nutty taste in your dip. Growing your own herbs such as basil, parsley and coriander means you can pick your own herbs any time you feel like trying out a dish.

Here’s how to make your very own pesto dip

Ingredients

½ cup extra virgin olive oil

4 cloves garlic, ground

1 cup basil

¼ cup Parmigiano-Reggiano cheese, grated

¼ cup cashews, ground

Method

  1.   Grind the following in a food processor: garlic, basil, cheese and cashews.
  2.   Pour in olive oil a little at a time till ingredients are thoroughly mixed.
  3.   Do not blend mixture into an entirely smooth paste unlike that for pasta pesto.

 

It is recommended that the texture be a little coarse for dipping for that crunchy nutty flavour.

SAVOURY SALMON PESTO PASTA

Posted by lifestyle-enthusiast on March 31st, 2012

Many people think that pasta is heavily laden with carbohydrate. However, adding fish and vegetables to it makes it a well-balanced and filling meal. This is a special pasta recipe of mine created on one of my creative moments. I used salmon for protein and mushrooms for vitamins in the dish.  To remove the blandness of fish, I used soy sauce and cayenne pepper to enhance the flavour by adding some zest. The flavours of the orient in green chilli and kaffir lime add zing to the dish.  If you can’t find kaffir lime, don’t worry about it. You can add lemon skin as an alternative. One thing to note is not to add too much pesto. Too much of it will sharpen the taste hence drowning the hotness of the mild green chilli and the tanginess of the kaffir lime. You can also replace green chillis for red ones for extra kick. All in all, the dish makes an awesome treat for family and friends who drop in for a meal. Enjoy!

Ingredients for salmon marinate

3 tsp soy sauce

1 tsp cayenne pepper

4 tbsp cooking oil for frying

Ingredients for pasta

2 tbsp olive oil

200g macaroni

1 onion, sliced

4 cloves garlic, chopped

1 green chilli, chopped

6-8 mushrooms, sliced

3 tsp pesto sauce

kaffir lime, grated

1 fillet cooked salmon, cut

Pepper

Parmesan

Method

  1. Marinate cut salmon in soy sauce and cayenne pepper for 30 mins.
  2. Fry salmon in hot oil.
  3. Cook macaroni in boiling water with 1 tsp olive oil and a dash of salt till al dente and strain away the water in a colander.
  4. Heat olive oil in a pan.
  5. Fry onions till transparent.
  6. Add garlic and fry for 1 minute.
  7. Add green chilli and mushrooms and saute.
  8. Add cooked macaroni and mix well.
  9. Add pesto sauce and mix through.

10.  Add pepper to taste.

11. Grate some kaffir lime skin to add zing and mix well.

12. Add salmon pieces and parmesan cheese to taste and mix thoroughly.

13. Serve with parmesan cheese as topping.

THE ART OF BEING HAPPY

Posted by lifestyle-enthusiast on March 31st, 2012

 

Hi  Readers,

Here is a video I’d like to share with you. It’s very inspirational and insightful.  In a nutshell, it reminds us about how lucky we are. Simply by counting our blessings, showing gratitude and enjoying the small pleasures in life, we are able to navigate the way we think and feel about others and oursleves.

Enjoy the video:)

http://www.youtube.com/watch?feature=player_embedded&v=choOYBFZBVA

ROTI JALA OR NET CREPE WITH POTATO CURRY FILLING

Posted by lifestyle-enthusiast on October 8th, 2011

If you could recall my post on roti jala or net crepe posted on March 4 2010, it was made using an improvised device, the cheese shaker. Recently, I used the same recipe to make the net crepe or roti jala but filled it with potato and sweet potato curry as a twist.

Since I made a pot full of filling I had to be generous with it and so the result was fat roti jalas bursting at the seams. Having just one roll was filling indeed!

 

The trick is to use two roti jalas to keep the filling in place. It means that when you eat it, it won’t give way and the filling will not fall out.

Here’s how to make the curry filling:

Curry filling

Ingredients  

8 potatoes, skin peeled and cut into small pieces

4 sweet potatoes, skin peeled and cut into small pieces

1 big onion, chopped

3 carrots, skin peeled and cut into small pieces

1 cup of frozen green peas

Oil

3 tbsp Curry Powder

 

½ cup water

2 tsp soy sauce

Pepper

 

Method

1.      Soften the cut potatoes, sweet potatoes and carrots in the microwave for 10 minutes.

2.      Heat oil in a wok and fry onions till transparent.

3.      Add in cooked potatoes, sweet potatoes, carrots and green peas and mix well.

4.      Add curry powder and water and mix well.

5.      Add soy sauce to dilute the curry and for flavour.

6.      Add pepper to taste and mix the ingredients well.

7.      Let the curry mixture cool before placing two tbsp. full of curry mixture onto roti jala or net crepe. Place the mixture on one side and then fold in the sides before rolling the roti jala.

 

8.      Serve the roti jala with curry filling on a plate and garnish with chilli sauce on top if you so wish.

 

Ensure that the curry is slightly diluted in a paste while in the wok. The soy is added to enhance the flavour of the mixture.     

The dish is suitable for lunch and dinner. Best served with raita or salad consisting of tomatoes, cucumbers and lettuce.  

REINVENTING AIRLINES FOOD

Posted by lifestyle-enthusiast on October 8th, 2011

I find airlines food disappointing most times. The beef goulash tastes bland and fish with cream sauce and mixed vegetables dish fail to tantalise the taste buds. Overall the main dishes are predictable both in presentation and taste especially if you’re a frequent traveller flying with a particular airline. Generally, what airlines food lack is its garishness and flavour to whet the appetite regardless of which class you’re travelling in.

In view of the above, I’ve tried to recreate airlines food using more exciting and bold ingredients for a tastier outcome. Hence, I’ve chosen the egg noodle, vegetable and tofu dish to be the prototype for my reinvention. The reason being, this simple dish is representative of a balanced meal and with a little bit more effort and imagination, could be turned into something more tantalising and flavoursome.

My reinvention is as described below:

Egg noodles with leafy vegetables and sambal tofu

1 packet egg noodles

100g mushrooms, sliced

1 onion, sliced

6 cloves garlic, chopped (divide into two small ramekins)

200g choy sim or bak choy, chopped

1 packet firm tofu, cut into squares

2 tbsp Sambal Oelek Ground Chilli Paste

100g anchovies, soaked in water for 1/2 an hour

3 tbsp olive oil

Pepper

Salt

Method

Vegetables

1. Heat oil in a pan and fry garlic till brown.

2. Add the onions and fry till transparent.

3. Add the leafy vegetables and mix well till cooked.  

4. Add salt to taste.

5. Remove from the pan and set aside.

Egg Noodles

1. Heat oil in the pan and add garlic till brown.

2. Add mushrooms and mix well till cooked.

3. Add pepper to taste.

4. Add egg noodles and mix well.

Tofu

1. Heat oil in the frying pan and fry anchovies till cooked.

2. Remove the anchovies and fry the tofu pieces and fry till brown.

3.  Add 2 tbsp sambal olek and mix well.

4. Remove the sambal tofu ready to be served.

Serve the noodles, vegetables and sambal tofu beside one another on a plate. Garnish with fried shallots.

I must say that the reinvented dish is exceptionally tastier than the one served on air. If only caterers could bother adding more basic ingredients and put in a little more effort in upgrading the quality of airline meals. To cater to a more subdued pallet, the sambal can be substituted with Kecap Manis Sweet Soy Sauce.  It goes without saying that the key ingredients to tasty food  are the basics – the good old garlic, onions, pepper and sparingly used salt along with yoghurt, fresh herbs and spices.  

Well I suppose airline meals are meant to be mild to keep away cases of unsettling stomach and discomfort on air? Also, there will be factors to consider such as shelf life, speedy preparation and cost which explains why airlines food has to be kept simple (unexciting?) and practical.  Despite this, I still think airlines should consider improving the quality of food served on board the aircrafts.

Oh but I have to add that I thoroughly enjoy roasted vegetables, feta cheese and sweet potato toasted sandwich on board Qantas flights when they serve it for breakfast.

KATE MIDDLETON JEWELLERY OFFER

Posted by lifestyle-enthusiast on September 26th, 2011

For all Kate Middleton fans out there, here is an offer not to be missed. Save 77% on a set of Kate Middleton jewellery comprising a ring, pair of earrings and a necklace – all platinum plated and set with simulated sapphires and simulated diamonds. The set comes in a velvety pouch and is delivered free in Australia. Catch the royal fever and wow your friends with this collection. It makes a good Christmas or birthday gift for a Kate Middleton fan friend too.

Check out this offer at Cudo.com.au.

Offer is for a very limited period.

MOROCCAN ARGAN OIL HAIR CARE: THE MIRACLE INGREDIENT

Posted by lifestyle-enthusiast on August 25th, 2011

My hair has been limp and brittle with split ends due to many years of re-bonding (permanent straightening) and colouring. I’ve tried many hair care products including various leave-in conditioner but my hair condition remains the same until I stumbled on the Organix shampoo and conditioner range. The ones I’ve tried (Coconut Milk and Brazalian Keratin Therapy) work well for me so far. My hair texture has gradually improved and has a noticeable sheen. Now, my split ends are less noticebale ever since I’ve applied this special ingredient to my hair- the Moroccan Argan oil.

What’s argan oil? Produced from the nut of the argan tree, Argan oil is one of the rarest oils in the world. Suitable for hair prone to frizz or coarseness, it is packed with Omega 3, fatty acids and Vitamin E which improves limp and dull hair.

Traditionally the local Berber women (indigenous women of North Africa) collected the seeds and pressed them to obtain the Argan oil for domestic use. This was a laborious process taking about 12 – 20 hours of hand processing to produce one litre of Argan oil. Oil produced by this method will keep for 3 – 6 months because it has extremely high vitamin E levels and is considered oxidatively stable.

Interestingly, Moroccan Argan oil is in the top ten list of beauty essentials. It is no wonder then that Moroccan Argan oil is a sought-after product in the beauty industry these days.

Let’s take a look at the top ten essential beauty ingredients:

1.Morocco: Argan oil -This antioxidant-packed oil is great for hair and skin, and it absorbs much more easily than common skin oils like apricot and avocado. Argan oil is exclusively found in Morocco.

2.China: Camellia oil – Camellia oil is one of the most common cooking oils in southern China, but it’s also renowned for its ability to prevent stretch marks and discoloration.

3.Mexico: Tepezcohuite – The bark of this tree has tons of astringent tannins in it, making it great for preventing infections and keeping scars from forming.

4.The Dominican Republic: Garlic – It has antifungal and antimicrobial properties.

5.India: Neem – It is great for healthy hair.

6.Japan: Sake – Try a sake bath. Sake is high in kojic acid and enzymes that soften skin and help reduce hyper-pigmentation.

7.New Zealand: Manuka honey – People have been using honey for its antimicrobial properties (and its deliciousness) since prehistoric times. The Kiwi type of honey, however, is even better as an antibacterial and antimicrobial than the regular kind.

8.Ghana: Black soap – This great Ghanian soap is legendary for its gentle cleansing properties and skin-softening abilities. It’s made with plantain skins, which have loads of vitamins A and E, and moisturizing shea butter.

9.France: Milk – It is full of gentle lactic acid, which exfoliates and softens without the harshness of stronger acid types. Pour some fresh whole milk or cream into your bath along with honey or lavender to get a gorgeous glow.

10.The Amazon: Passion flower oil – Passion flower oil, aka maracuja, has been used in the Amazon for thousands of years because of its anti-inflammatory abilities, but it’s also high in fatty acids and vitamin C.

Now Argan oil is gaining popularity as a “miracle ingredient” in the Western beauty product industry. Because it is rare and expensive, it is often referred to as fluid gold. If you’d like a nice, inexpensive alternative to a pure argan oil or another Moroccan oil salon product, Organix renewing Moroccan Argan Oil penetrating serum is the product to try. This product contains dimethicone, cyclomethicone, linseed extract, among other ingredients, which does not qualify for its association with the pure Moroccan Argan Oil product range. If you’re looking for shiny, manageable results, Organix renewing Moroccan Argan Oil penetrating serum will work for a fraction of the price of pure Moroccan oil products.

MOUTH-WATERING GARLIC PRAWN PIZZA

Posted by lifestyle-enthusiast on August 25th, 2011

I’ve cooked garlic prawn pizza for a while and each time I make it, it tastes better than the last. The beauty of cooking is that it allows the cook to experiment on new dishes and improve on the old ones. Flexibility is the quality all contemporary cooks should have. While we should stick strictly to the recipes when cooking traditional dishes, we should also have the flexibility to add or replace ingredients in others to invent something original – dish you can call your own. A good cook should be creative, imaginative and bold. By being bold, I mean brave enough to think out of the box and to move away from conventional recipes to create something new and better.

I will share with you my delicious garlic prawn pizza with a twist. In this pizza, I add a lot of prawns and along with caramalised onions to enhance the flavour by bringing out the sweetness of overcookeed onions.

Special Garlic Prawn Pizza

Dough

Ingredients:

2 cups flour
1 sachet yeast
1 tsp sugar
3/4 cup water

Method
1. Sieve flour in a mixing bowl.
2. Pour yeast, sugar and water into a separate small bowl and mix them together.
3. Make a well in the flour and pour the yeast mixture.
4. Knead the newly-formed dough and divide it into two.
5. Flatten the dough with a rolling pin and line the dough onto a greased pizza casserol.

Topping

Ingredients

500g king prawns
5 cloves garlic, chopped
1 big onion, sliced
1 tomato paste
handful of chopped coriander
pepper
cayenne pepper
Mozarella cheese, shredded

Method

1. Cook onions on medium heat and let it caramalise slowly.
2. Spread tomato paste on the dough.
3. Sprinkle garlic evenly.
4. Add 3/4 of caramalised onions.
5. Spread the prawns evenly.
6. Sprinkle pepper and add a dash of cayene pepper.
7. Cover the prawns with the remaining cooked onioned.
8. Sprinkle chopped coriander.
9. Top with mozeralla chesse.

I must declare it’s the best garlic prawn pizza I’ve made. The caramalised onions did wonders to the pizza. Its sweetness interminggle with that of the prawn and together with the strong kick of the garlic and the tangy tomato paste, create a super phenomenal flavour. I dare say my next garlic prawn pizza will be much more sensational.

WINTER WEAR: HOW TO KEEP WARM IN A MAXI

Posted by lifestyle-enthusiast on August 3rd, 2011

Picture courtesy of chictopia.com

The maxi dress is a versatile piece of clothing that can be worn in any season. Yes, you may wonder how it is worn in winter when it is always regarded as a summer dress. With a bit of creativity and gut the maxi dress is wearable and can look great in winter. Consider the tips below to ambrace the maxi trend in winter:

1. Clothing underneath the dress

Wear tights or leggings and a figure-hugging tank top underneath the maxi. This ensures that your body is kept warm.

2. Clothing on top

If you’ve wondering what to wear over your maxi, a slim-fitting round-neck jacket or V-neck cardigan that reaches your waist is effective in keeping a streamlined silhouette. Bear in mind that anything longer than your waist looks frumpy and sloppy. Material wise, a leather jacket or classic demin one emphasises the chic look.

3.  Wear winter accessories

Wrapping a muffler that blends will with your maxi around your neck will make you look tall and slim as it will be a focal  point of your body.  If you are doing away with the muffler or scarf, put on chunky jewellery for a more chic look. 

4.  Pick the right pair of footware

To accentuate your height, wear a pair of suede booties or calf high boots with heels. For taller women, wear flat booties to keep warm.

5.  Accessorise without over-doing
 
Wear a huge belt to add a waistline. For a more bohemian winter look, wear janggling bracelets.  

Maxis are flattering dresses to wear for women who’d like to hide wide hips and huge tummies. For petite and slim women, the slimmer cut maxi accentuates your figure, making you look tall. Choose a plain coloured maxi than a patterned one for office wear and a more sophisticated look. For an elegant look, a plain black maxi is a perfect choice. If you are choosing one with stripes, pick those that run vertically for a tall and slender look.

You can look fashionable in winter with a maxi provided you put on appropriate layers of clothing under and over your maxi to keep warm. The rule of thumb is not to over-do your dressing. A simple, cool, winter look is the way to go. Indeed, the maxi is here to stay.

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