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January 14, 2006



This sounds great Kathy - can't wait to try it. Orla


Since we are on the subject of spa, I thought I would include my favorite healthy recipe. It is tasty and healthy and satisfying. It comes from the Golden Door Cookbook, written by the executive chef Michel Stroot. I make it ALL the time and have made several different variations on the vegetables, and even different varieties of chili paste. Sometimes I will serve with a slice of cooked salmon filet. Enjoy

2 stalks of lemongrass---only the tender root end
1 T minced ginger
2 shallots
2-3 cloves garlic
2t thai or vietnamese chili paste
2T lime juice
4 t sugar
1/4 - 1/2 cup lowfat coconut milk
1/4 cup vegetable broth or water
1 t toasted sesame oil
1 t canola oil
2 chopped/slivered carrots,
1 rib celery, sliced
4 shitake mushrooms
1 cup scallions
1 cup broccoli cut into small pieces,

brown rice

Trim the roots and the rough outer leaves from the lemon grass stalks. Chop into pieces.

In a small bowl, combine the lemongrass, ginger, shallots, garlic, chili paste, lime juice, and sugar. Stir and set aside.

In a bowl combine coconut milk, broth, tamari, and sesame oil. Stir to mix well.

In a saute pan, heat canola oil over medium-high heat. Add lemon grass mixture and stir fry for a minute. Add carrots, celery, mushrooms, scallions and broccoli and stir fry for a minute. Reduce heat to medium low and add coconut milk mixture. Cook for a few more minutes until vegetables are crisp tender. Do not overcook. Serve over brown rice.


About last night.....
I was inspired by Kathy's January spa food idea so I made quinoa with hijiki. Quinoa (pronounced Kee-nwah) is a peruvian grain which is super high in protein and hijiki is a black Japanese seaweed oftern served in Sushi bars). You need to reconstitute the dried hijiki (about 2 cups when dry) by soaking in cool water for 15 mins. Then rinse it to get out any shell bits! Next rinse the quinoa grains - about 1 1/2 cups when dry). Saute a minced garlic clove for about one minute (don't let it go brown at all!) in a tablespoon of oil and add the hijiki. Stir and cook for about a minute before adding liquid to cover the seaweed - you can use water but I prefer to use stock (any stock though I prefer meat stock - chicken or lamb) as it gives more depth to the taste. Simmer with lid on for 10 minutes and then add the quinoa. Cook for another 15 minutes till all liquid is absorbed and the quinoa is cooked (should have bite but not be crunchy at all). Leave to one side. Stirfry some mixed wild mushrooms in a little soy sauce and oil and sprinkle with salt. Cover for couple of minutes and simmer on low-ish heat. Add quinoa and hijiki and stirfry for a minute or so - be careful not to let quinoa stick to pan and burn! I served this with a salmon fillet which I had marinated in teriyaki sauce blended with honey, ginger and garlic. A big tossed salad with an Asian dressing gave some green balance to the meal. So Chefs, tell me what did you make last night.....

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