We experienced a Full Moon Lunar Eclipse this last New Year’s Eve. The Sun (our physical energy) was in structured Capricorn, which rules the knees, joints and skeletal system. The Moon was in the opposite sign of sensitive, nurturing Cancer, which rules the stomach and digestive system. An opposition between two heavenly bodies offers up the chance for them to be integrated. This doesn’t always happen, but compromise is possible.
Often we end up partying during the holidays, staying up late, drinking and eating foods that don’t have an ounce of real nutrition. So when we wake up to a new year, it’s good to give our bodies something to shore us up. Here’s an “astrological” recipe which will fed you in the following ways:
Capricorn, ruling the skeletal system, needs calcium. Cancer, aware of the sensitivity of the stomach, needs food which is digestible and nourishing. To that end, following is a recipe that everyone can enjoy and that your bones and belly will benefit from. I’ve tried it several times, although at first I was relatively suspicious–but the flavor and consistency were nothing short of divine. This can also help to deter “post-holiday” illnesses as well as helping to boost your spirits.
I’d like to thank Sonya White, a knock-down chef and nutritionist here in San Francisco, for sharing the following recipe with me. You can reach her at <sonya_white@sbcglobal.net>.
Crispy BBQ Kale Chips by raw chef Alyssa Cox
1 Big bunch Kale, washed, dried, and torn into large pieces (collards work fine too).
2 TBs Extra virgin olive oil
1 TB Apple cider vinegar
1 TB Agave nectarSpice Mixture
4 TBs Nutritional Yeast
1/4 tsp. Garlic granules
1 tsp. Onion granules
1/2 tsp. Chipotle chili powder
1/4 tsp. Smoked paprika
3/4 tsp. Sea salt1. Place torn kale leaves in a large mixing bowl. Drizzle on olive oil, agave nectar, and apple cider vinegar. Toss well to coat.
2. In a small bowl place all dry spice ingredients. Whisk well to combine. Slowly and evenly add dry spice mixture to the kale in the large mixing bowl, using your hands all the while to keep the mixture moving to evenly coat the greens.
3. For Dehydrator: Set dehydrator at 115 degrees. Place kale leaves on mesh sheets, allowing enough room for them to dry, not letting them overlap. Dehydrate up to 12 hours, until crispy and dry.
4. For Oven: Preheat oven to 350F. Place kale on lightly oiled or non-stick cookie sheets, making an even layer. Bake for 10-15 minutes, flipping once halfway through until crisp but not browned. Keep an eye on them as they can burn easily. Let cool and serve!
Crispy BBQ Kale Chips by raw chef Alyssa Cox
1 Big bunch Kale, washed, dried, and torn into large pieces (collards work fine too).
2 TBs Extra virgin olive oil
1 TB Apple cider vinegar
1 TB Agave nectarSpice Mixture
4 TBs Nutritional Yeast
1/4 tsp. Garlic granules
1 tsp. Onion granules
1/2 tsp. Chipotle chili powder
1/4 tsp. Smoked paprika
3/4 tsp. Sea salt1. Place torn kale leaves in a large mixing bowl. Drizzle on olive oil, agave nectar, and apple cider vinegar. Toss well to coat.
2. In a small bowl place all dry spice ingredients. Whisk well to combine. Slowly and evenly add dry spice mixture to the kale in the large mixing bowl, using your hands all the while to keep the mixture moving to evenly coat the greens.
3. For Dehydrator: Set dehydrator at 115 degrees. Place kale leaves on mesh sheets, allowing enough room for them to dry, not letting them overlap. Dehydrate up to 12 hours, until crispy and dry.
4. For Oven: Preheat oven to 350F. Place kale on lightly oiled or non-stick cookie sheets, making an even layer. Bake for 10-15 minutes, flipping once halfway through until crisp but not browned. Keep an eye on them as they can burn easily. Let cool and serve!
Evolutionary Astrology 