I am the seasoned traveler
Of the Labyrinth.
The genius of alacrity,
Wizard of the impossible.
My brilliance is yet unmatched
In its originality.
My heart’s filled with potent magic
That could cast a hundred spells. I am put together
For mine own pleasure
I AM THE MONKEY.
The Chinese New Year of the Fire Monkey will start today – February 8, 2016 – the second New Moon after the Winter Solstice. Of the five Taoist elements Fire, Earth, Metal, Water, and Wood, this is the year of the red Fire Monkey. Red means go! Fire brings passion, creativity and joy. Fire types are strong, dynamic, and can overcome illness and obstacles. Following 12 months of the dignified and surefooted Sheep (or Goat or Ram), the New Year of the Red Monkey is going to shake, rattle and roll!
Monkey See ~ Monkey Do!
The year of the Monkey is ideal for a quantum leap in your life! Now is the time to shake things up, create change, and imagine a new path! This Monkey year will bring an enthusiastic energy for change – when risks are rewarded and anything can happen. Even the most ambitious plans can succeed. There will be more than enough action and opportunity to keep you busy. In Monkey year, it’s just fine to make it up as you go along – but don’t be gullible and trust the wrong people, or wily Monkey will take all the peanuts and leave you only shells!
All of the 12 animals of the Chinese Zodiac have a shadow side, and the Monkey is no exception. The Monkey is commonly regarded as the emblem of trickery, so be on the alert for deceptions. It’s innovative problem-solving tendencies can turn the Monkey into being a tricky tactician, opportunistic and not all that trustworthy. Youthfulness hides an unscrupulous adolescent, and independence can turn to unfaithfulness. Talk is fast and cheap and the Monkey type will want to work the shrewdest angle, get the best deal, and win big.
Monkey Madness ~ Monkey Mind!
Be aware not to jump ahead of yourself this year, and try to calm what is called “Monkey-mind” in Buddhism: jump to a branch, grab a banana, peel it, take a bite, drop it. Then jump to the next branch, grab a banana, peel it, take a bite, and drop it… in a never ending tail-chasing cycle of uselessness. As soon as you realize that a path is not fruitful, take a risk and try a new one instead of staying stuck in old ways that are familiar but don’t work. Easier said than done, n’est ce pas? But daring to be different can lead to success.
Be a Cheeky Monkey!
The Year of the Monkey 2016 is a good year to break free and take calculated risks as there is nothing more powerful or rewarding than following your heart’s desire. Run with ideas, embrace the inventive, and don’t look back! Now is the time of courage, action, anarchy, and true devotion to even the wildest of schemes, it’s time to start new endeavors, for they are destined to succeed under Monkey’s influence.
Go for it you cheeky monkey!
Scrumptious Sweet & Sour Stir Fry with Green Peas & Cucumber
This stir fry is an eclectic mix of subtle flavours and textures to tantalize the taste buds! Hot ginger is contrasted with cool cucumber & refreshing lemon. Soft tofu is contrasted with crunchy cashew while the coconut & coriander bring it all together to create an easy Thai style dinner!
Did you know..? Peas contain many of the B group vitamins and are the richest food source of vitamin B1~ also known as Thiamin ~ essential for normal heart, muscle & nerve cell function. They are Power Packed with loads of other vitamins such as C, A and K and folate. They are an excellent source of iron, and have considerable amounts of zinc, manganese, calcium, potassium and magnesium.
They contain as much protein & energy as meat and are one of the best sources of soluble fibre. Frozen peas retain a high level of their nutrients, making peas one of the most popular and versatile foods! Make more use of Peas Please!
Pre-prep ~ Marinade : ½ cucumber, sliced into half moons; 250g firm tofu, drained then crumbled ; ½ lemon or lime, squeezed; 1 dessert spoon freshly grated ginger; 3 table spoons sweet & sour sauce
Put all the ingredients for the marinade in a bowl and leave to stand for a couple of hours.
Prep ~ 3 table spoons olive oil; 1 onion, peeled & chopped; 2 chilli peppers, deseeded & chopped; 1/4 fresh fennel, sliced; 100g green cabbage, shredded; 50g cashew nuts; 100g frozen peas; 200ml coconut milk; handful fresh coriander
Heat the oil in a large saucepan then add the onion & chilli. Fry for 5 minutes over a moderate heat. Add the fennel and after 2 minutes the cabbage and cashews. Continue frying for 2 minutes. Add the marinade mix, along with all the juices and the frozen peas. Pour in the coconut milk & coriander, stir, then simmer gently to heat through. Turn off the heat to let the stir fry rest, then serve with noodles or steamed rice.
Try using any green veg seasonally available ~ spinach, broccoli, curly kale, Brussels sprouts.
Aubergine & Chickpea Curry with Turmeric
TURMERIC ~ Nature’s Natural Wonder! Turmeric is one of Nature’s most powerful healers. It’s an anti-inflammatory, antiseptic, antibacterial, and antioxidant. It’s a liver detoxifier, and a pain killer. It’s used in the treatment of depression, Alzheimer’s, certain cancers, digestive disorders & helps metabolise fat.
Get cooking with it! Add a teaspoon to the cooking water in rice, pasta or other veg dishes.
We’re harvesting a steady supply of deliciously long aubergines at the moment, so here’s a dish that makes great use of them.
Ingredients: Pre-prep ~ 2 aubergines, thinly sliced in rounds, then halved ; 2 table spoons turmeric; 1 heaped tea spoon sea salt; 1-2 table spoons sunflower oil, per batch of frying
Preparation ~ 3 table spoons sunflower oil; 1 table spoon fenugreek seeds; 1 large onion, peeled & chopped; 1 fresh chilli, chopped; 1 dessert spoon pre-blended madras curry powder; 1 dessert spoon garam masala; 1 heaped tea spoon corn flour; 1 dessert spoon lime pickle (optional); 2 large tomatoes, cut into wedges; 400g jar of cooked chickpeas; 200ml coconut milk; 6 large fresh spinach leaves, torn; large bunch of fresh coriander
Pre-prep: Mix the turmeric with the salt in a large bowl, then toss in the slices of aubergine and stir to coat each slice. Heat the oil in a large frying pan, and when hot, drop in as many aubergine slices as will fit in the pan and fry gently on both sides until golden brown. Lift out and set aside. Continue frying all the aubergine slices in this way, using more oil as necessary with each batch. Allow to cool.
For the rest, gently heat remaining oil in a large saucepan. Add the fenugreek seeds and after 2 mins, add the chopped onions and fresh chilli and stir well. Mix the curry powder, garam masala and corn flour together and bring to a paste using a little cold water. Add the lime pickle if using and mix well. Pour this over the onions and chilli and stir quickly to get a smooth thick paste. Add the tomatoes and coconut milk and continue mixing well. Allow to gently bubble for a minute then add the chickpeas, the prepared aubergines and finally, the torn spinach leaves and coriander.
Simmer very gently with the lid on for 10 to 15 minutes, stirring occasionally. Turn the heat off and let it sit for 10 minutes until ready to serve. Serve with chutneys and pickles and indian flatbreads. You can vary the veg according to what’s in your garden and waht’s in season…
Sizzling Veg Chilli
There’s nothing like a hot chilli to spice up your life! Considered the “king” of spices, all chillies – even dried and powdered varieties – are packed with nutrients and minerals. They are known to act as a natural pain killer, reduce joint inflammation, lower blood sugar levels, inhibit prostate cancer cell growth, prevent stomach ulcers, and, as we’ve all experienced from time to time, relieve congestion. The heat of the chilli is mostly in the fleshy white membrane and in the seeds, so be careful how you handle fresh chillies.
2 cups green lentils; 1 onion peeled & chopped; 2 red chillies, chopped; 2 tablespoons olive oil; 1 carrot, grated; 125g cooked red kidney beans; 125g sweet corn, drained; 400ml of good quality tomato sauce; 1 packet fajita spice mix; handful of fresh parsley
Cook the lentils according to instructions, drain and set aside. While the lentils are cooking, sauté the onions & chilli in the olive oil for 5 minutes on a medium heat. Toss in the carrot, kidney beans, sweet corn and tomato sauce. Stir in the fajita spice mix, cover and simmer gently. When the lentils are ready, add to the veg chilli along with the parsley. Mix together and serve hot from the pan or transfer to a serving dish.
Great rolled into tortillas along side other mexican style dishes such as guacamole, tomato salsa, sour cream and grated cheese, or piled high into baked potatoes, or used as a base to make veg chilli lasagne. Add breadcrumbs or rice to any leftover chilli to make patties or burgers.
Don’t be tempted with all the usual trashy commercial stuff in abundance at this time of year – show your loved one how much you care for them, and for you, by giving a gift that lasts for longer! Say it with love and feel the difference!
Book before the 14th February to get 10% off your Valentine Pamper, and use it any time in February or March!
Love at the Lime Tree ~ The Cool Place to B & Be!™
Ever wondered what happens to the fear you have that you’re stressed about the anger you felt and how you’re worried about the grief you’re going through because of it??! It could all be this simple, but more often, negative emotions are stored not only in the major organs but also the muscles, soft tissue, even the cells and sometimes, the bones of our body. Each cell carries a memory, so although the moment may be long gone, whatever past experiences we’ve had get recorded and stored until they’re ‘dealt’ with. How do we get rid of stuff that we don’t even know is there, but is still having a negative internal effect on us?
Regular treatments can bring the body back into balance by manipulating the meridians (lines of energy that run up and down the body) releasing blocked and stored negative energy and so stimulating the body’s systems – circulation, lymph, nervous, digestive and respiratory – into detoxifying the organs, the much needed and regular ‘clear out ‘ that is so essential to continued good health.
A good diet of a wide variety of un-proccessed food groups, a daily exercise or stretching regime and a positive relaxed mind all go a long way to conditioning our internal organs and providing us with the physical and emotional nutrients we need to survive.
But a massage, or any similar holistic therapy such as shiatsu, can quickly take us into a world of well being quite beyond what we can achieve on our own. Not only do we survive, but we begin to thrive, attracting positive experiences into our life and we become better able to help ourselves and importantly, have the desire and energy to help others too.
For a range of treatments and packages, please visit our main web site at http://www.underthelimetree.com