Archive for February, 2012
Who doesn’t love cheesecake? I do not know many people who shy away from the creamy decadent texture that melts in your mouth! Add the rich nutty texture of the macadamia and the smooth, smoky, sticky luscious caramel and you have a recipe for success!
Speaking of success-this recipe will be a winner with your family and friends and is elegant enough to be served at a dinner party. From a Feng Shui perspective, the colors of this yummy dessert are of great importance. Rich colors like brown, beige and cream are earth tones and they tend to create a positive, nurturing response. Brown is also the color of the earth element and has YANG energy. So when preparing and then eating this delectable creation, set your intention for family, friendship and stability.
Now, here is the sad part–like many of you, I cannot indulge in traditional cheesecake because of the high fat content. It is too rich for my digestive tract so below I am going to give you the full-on version and also the skinny alternatives! Read on, bake and ENJOY!
Turtle Cheesecake
Graham-Cracker Crust
2 sleeves of graham crackers
1/2 cup melted butter
Crush graham crackers in a plastic bag or food processor, then place in bowl. Add melted butter. Toss until crumbs are moist and clump together. Butter a 10-inch spring-form pan. Press buttered crumbs into pan. Set aside.
NOTE: here you can substitute to the low fat, whole wheat graham crust found ready made at the health food store
Chocolate Ganache Topping
2 cups dark-chocolate chips–USE ORGANIC, NATURALLY SWEETENED CHIPS FOR A HEALTHIER OPTION
2 cups heavy cream or coconut or soy creamer for a rich non-dairy alternative
Place chocolate chips in bowl. Pour cream into a pan. Heat cream until just below boiling. Pour cream over chocolate. Let sit for several minutes. Whisk until smooth and silky. Set aside (if cooling cheesecake overnight, refrigerate ganache).
Cheesecake
2-1/2 pounds cream cheese (5-8 ounce packages) Here you can substitute the Tofutti Non-dairy cream cheese
1 cup of sugar or stevia or 1/3 cup agave nectar
1 cup sour cream or non-dairy sour cream
1 teaspoon organic vanilla
6 organic eggs
1 cup toasted macadamia nuts
1 cup caramel sauce -try to find a healthier version in the health food store
Use mixer to heat cream cheese until smooth until smooth. Slowly add sugar, beating until smooth. Scrape side of bowl. Beat again, then add vanilla and sour cream. Beat until smooth. Add eggs 2 at a time, mixing well before adding next 2 eggs. Add toasted macadamia nuts. Pout cheesecake batter over graham-cracker crust. Drizzle caramel over batter, using spoon to slightly mix in caramel.
Bake at 300 degrees for 1 hour. Turn off oven and let bake for 1 more hour. Remove from oven and set on counter for 30 minutes to cool. Refrigerate for 4 hours or overnight.
When cheesecake is completely cool, separate from pan. Bring ganache to room temperature (can use microwave). Spread ganache over top of cheesecake , then refrigerate until ganache is firm. Cut into 14 slices and drizzle with caramel sauce.
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Furniture by Roche Bobois
I absolutely love the way this room reads. The painted brick and gleaming white floors provide a stunning and serene backdrop for the elegant double pedestal base table. The chairs are also outstanding. This is a great study of the power of FORM as a Design Element. The curvilinear lines and the sculptural quality make you eager to sit down and enjoy a meal encased in a true work of art! The pitch of the curved seat back gives visual cues to the comfort this chair will provide while the transparency of the volume creates a visual feeling of spaciousness and light!
The colorful double pedestal bases of the glass top table remind us of Vasarely, Mondrian and Gerrit Rietveld with an updated play on color. I love the complementary color scheme of violet and gold—it works so beautifully against the reflective white floors.
The element of light is also at play with the high gloss textural floor and the reflective glass and Lucite forms. The sculpture to the right of the long table creates a rhythm and repetition of color, form and style!
While an ad for the famed furniture manufacturer, Roche Bobois, this composition has me thinking of a great dinner party in a Loft!
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This week we will be focusing on Spices in Part Six of our Cooking with Herbs and Spices series. Cinnamon is a versatile spice that works in sweet and savory dishes. You can cook or bake with this multi-dimensional bark. Generally sold in powdered form -we also can use cinnamon bark in hot apple cider or a hot toddy.
Cinnamon has some incredible health benefits. It is an Anti-inflammatory, can lower blood sugar, and has been known to have an anti-carcinogenic effect. Some even believe that cinnamon can increase metabolism.
How can you use it? Sprinkle on oatmeal, sweet potatoes, applesauce or rice pudding. Bake into cookies and pies. Use to spice meatballs or chicken. Cinnamon has a dark russet/orange hue which we also find in the recipe I am featuring below. If we look to Feng Shui,the color orange has great significance. It has a lot of YANG (outward/male) energy and helps to strengthen your concentration. You might use this color when your creative well runs dry. Setting your intention using the color Orange gives you a sense of purpose. Orange is also the color of organization.
Below is a traditional recipe that I absolutely love. It is sweet, savory and spicy all at once! Indian Cuisine’s version of meatballs–these vegetarian wonders will melt in your mouth. Served in a creamy gravy/malai-and served over basmati brown rice it makes a wonderful main course that will warm your tummy. You can set your internal intention when eating this delicious dish to move forward with a new project, organize your office or closet or begin a new creative design project!
Delightful Cinnamon Malai Kofta Recipe
MALAI KOFTA RECIPE:
For the Kofta:
1 1/2 lb. organic potatoes
2 heaping tbsp each of crumbled paneer (spinach), khoya and thick malai (You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashews chopped
1 tbsp raisins
2-3 finely chopped green chilies 1 tsp cinnamon
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chili powder
1/2 tsp cardamom powder
Salt to taste
3 tbsp ghee(clarified butter)
Olive Oil for frying the koftas
For the gravy:
2 medium onions, chopped
3 cloves garlic, crushed
1 inch fresh ginger, peeled and crushed
3 large tomatoes, pureed
1 tsp red-chili powder
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1 tbsp ground cashews
How to make malai kofta :
- Boil the potatoes till tender.
- Peel, mash and add salt to taste.
- Keep aside.
- Mix all the other ingredients for the kofta into a paste.
- Roll balls of the potato dough and place a little of the prepared mixture in the center of each round.
- Seal the edges and shape into stuffed rounds. Saute each kofta till golden brown. Drain and keep aside.
- Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
- Add the pureed tomatoes and the masala powders.
- Add the sugar and the ground peanuts.
- The gravy will begin to thicken.
- You can also add some malai (or heavy cream) to thicken it some more.
- Mix in some water if necessary.
- When the gravy comes to a boil, add the koftas.
- Heat through and serve the malai kofta.
- Garnish with chopped fresh parsley
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
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When you think of Kitchens you think of a series of cabinets, upper and lower units, hugging the perimeter walls, correct? Well not anymore! These Kitchens are truly “Out of the Box.”
Not into white or traditional wood offerings? Check out the kitchen below from Miton . It represents its unique identity with two cylindrical work surfaces covered in stainless steel counter tops and a “bridge” in the middle to connect the two stations. There is also a cylindrical fan above the cook top to further the circular geometry while providing needed function. This is certainly not for everyone but for a modern cool approach, it is such a fresh take on the traditional kitchen.
Miton's MT700G Purple Kitchen
I love the Dune Kitchen below from Pedini. It mimics the waves of sand at the beach and is very easy on the eye. Function abounds with two prep sinks, a range and a pop up hood that easily hides below the surface when not in use.
Dune Kitchen by Pedini
Below are a series of kitchen storage pods. This kitchen is called the “Dime Kitchen” by Splinter Works. This is truly the most innovative kitchen concept I have ever seen. If it were up to me, I would coin this design “the Onion Kitchen.” It seems as if you peel back the layers to reveal your kitchen workspace. There are no better words to describe this kitchen than Out-of-the-Box!
Splinter Works Dime Kitchen
Do you have any images that you have collected of Out of the Box Kitchens. Send them and you may just see them in a future post! New and innovative ideas always spark creativity and the urge to renovate! BE INSPIRED!
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Welcome to Part Five of our Cooking with Herbs and Spices series. Today we are focusing on herbs–Basil in particular.
BASIL: This has to be my favorite herb. It is wonderful and original. Peppery, minty, fresh and oh so delicious. Many of you will be happy to know that it not only has a lovely taste and fragrance but it also has many health benefits. It can freshen breath, act as an anti-inflammatory, and is a good source of magnesium and vitamin A. Wow! All that from this little green leaf.
Basil can be used in many culinary creations. I love to make fresh pesto sauce, chop fresh basil on top of pasta pomodoro, sprinkle on top of grilled eggplant, Add to lemonade or whip up a Caprese salad.
From a Feng Shui perspective, basil can help you set the intention for the “FAMILY and PAST” Gua which relates to the color GREEN and the WOOD element. The intense green hue of the basil conjures up the image of a tree laden forest, bringing the wood element to life. Let’s say that you wanted to work on strengthening family relationships–you could set your intention while serving this salad at a Family gathering–perfect for a Summer Barbeque on Fathers Day! It can also strengthen your ties to the past and evoke memories of a special trip to a wonderful Italian restaurant or even to Italy! This is by far my husband’s favorite salad!
ENJOY!
TOMATO MOZZARELLA SALAD WITH BASIL
Tomato Mozzarella with Basil Recipe
Makes 4 servings
Ingredients
8 Italian plum tomatoes, cut lengthwise in half or 6 caprice tomatoes-sliced
1/2 cups extra-virgin olive oil
Salt and freshly ground black pepper
3 cups fresh basil leaves, plus a few leaves for garnish
4 tablespoons pine nuts
2 pounds buffalo mozzarella, cut into slices—freshly made is best
One bottle Balsamic glaze – squeeze bottle variety
Preparation
In a large bowl, toss the tomatoes with 1/4 cup of the olive oil and salt and pepper to taste.
Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
To serve, arrange 4 plum tomato halves (or 4 slices of caprice tomato) layering in an alternating fashion with a slice of mozzarella on each plate. Sprinkle with the pine nuts and garnish with basil leaves. Drizzle the balsamic glaze over the salad in a zig-zag design. ENJOY!
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Whether you are having a cozy and romantic dinner for two or for ten, it is important to set the mood for this celebration of love! Remember that in Feng Shui-Red is the color for FAME and POWER! It enhances your appetite, quickens your pulse and stimulates our brains to reference Romance! Get in the mood, check out the vignettes below and be inspired!
Valentine's Day Table Scapes
While Red is the color most associated with Valentine’s Day, some of you may wish to use a warm Red-Violet and other tones in that hue family. Take a look at the image below where the table is set in a sea of Violet.
Pink Valentine's Day Table Setting
Dim the lights for a more dramatic effect! By just lighting a few candles you can instantly change the mood.
Romantic Dinner by Candlelight!
Click here to tell us what you think of these romantic table settings or share some of your creative ideas!
With Valentine’s Day around the corner, I wanted to give my health-conscious fans a recipe that will please the palette while not wreaking havoc on your waistline! Whip up these Skinny Mini and delicious red velvet cheesecake cups for your honey. The recipe is adapted from Jennifer Iserloh, the Skinny Chef! From a Feng Shui Perspective, red is a powerful color. It represents fame and reputation but also Romance! Set your intentions when you pop one of these skinny delights in your mouth on February 14th and enjoy!
Mini Red Velvet Cheesecake
Mini Red Velvet Cheesecakes
Makes 24
24 mini Nilla Wafers or a more healthy or gluten free alternative from the Health Food Store. Below is a link to a recipe for healthy whole wheat nilla wafers
http://www.keepitsimplefoods.com/desserts/whole-wheat-nilla-wafers/
Ingredients
1 8-oz package reduced-fat cream cheese (or non dairy soy cream cheese),
at room temperature
1/2 cup powdered sugar or 1/3 cup of agave nectar-low glycemic sweetener
1 organic egg white
1 teaspoon vanilla extract
1/4 cup reduced-fat sour cream or dairy free sour cream
1/4 cup organic pureed beets, canned or steamed
2 tablespoons unsweetened organic cocoa powder
Preheat oven at 300°F. Line a 12-cup mini-muffin tin with paper liners. Place a Nilla Wafer into each muffin cup.
In a large bowl, beat cream cheese and powdered sugar or agave nectar with an electric mixer on medium speed until smooth. Add the egg white and vanilla, and mix well. On low speed, beat in sour cream until just combined. Reserve 1 cup of the batter and set aside for the swirl or simply beat in the beets and cocoa powder for an all-red cheesecake.
For the swirl, fill each muffin cup halfway with the white batter. Spoon a dot of the red batter on top of each, and with the tip of a knife, swirl the red batter in.
Bake 10 to 12 minutes, until the edges of the cheesecake begin to firm while the center is still soft. Remove cheesecakes from the oven and cool in pan on a wire rack for 30 minutes. Cover and chill at least 1 hour before serving.
ENJOY!!
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Animal prints are a great way to add punch to any space! I prefer to use prints inspired by nature. Case in point is the large zebra print upholstered on the two chairs in this room below. The pattern and contrast of the black and white print really pop in this neutral space and add a modern flair to this otherwise symmetrically balanced traditional space! Also, from a Feng Shui perspective, the intense yellow hue will energize the center Gua of the BAGUA and set your intentions for health and wellness.
Zebra Print Chairs add a Pop to the Space!
I have a friend and client who is wild about animal prints. If she could, she would use them in every room. Here is where I would like to teach you about restraint. You can use two animal print patterns in the same space but I would stop there unless you are a very seasoned Designer. In the vignette below created by a talented Designer, you can see a variety of animal prints in fun bold colors. A canary yellow zebra print is upholstered on the seat and back of the bench and resonates well with the wall color and solid upholstery of the bench frame. The red cheetah print pillows steal the show in this canary yellow room while the black and white cow hide rug grounds the space and provides relief and contrast!
Animal Prints in Bold Colors!
In this home office, below, black and white accents compliment the zebra print rug beneath the desk. The black and white photography on the wall, the black storage bins, white draperies and many other accents all reflect back to the bold contrasting pattern of the rug.
Zebra Print Rug Pops in this Tranquil Blue Home Office
Are you wild about animal prints? Send us your favorite images or how you have worked with these cool patterns in your own home. You never know when we may feature your images. BE INSPIRED!
Click here to tell us what you think of these wild animal prints!
This recipe was adapted from the Hamptons/Long Island famed Dan’s Papers, Food and Dining, April 8, 2011. I love the ruby red color of the tuna juxtaposed against the fresh greens. Eat this power lunch and set your intention for fame and recognition! While this is a great dish to serve in Summer by the beach, it is also a wonderful yummy entree any time of the year. Enjoy!
Seared Tuna Salad
Ingredients:
For the tuna:
1/2 pound fresh tuna-sashimi grade if possible
1 tablespoon lemon or lime juice
4 to 5 whole peppercorns
2 sprigs parsley
For the salad:
1/2 red onion, cut into tiny dice
1/2 rib celery, washed and cut into tiny dice
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh coriander or Italian parsley
3 tablespoons light mayonnaise
Coarse salt and freshly ground pepper to taste
-If using tuna ends, cut away any sinew and cartilage and discard. Bring 3 to 4 cups water to the edge of a boil with 1 tablespoon lemon juice, peppercorns and parsley. Adjust heat to a simmer and cook court bouillon for about 10 to 12 minutes. Put in the tuna and simmer for about 3-4 minutes longer. Drain fish in a colander and set aside to cool.
-Meanwhile, prepare salad ingredients and place in a mixing bowl. When tuna is cool enough to handle, cut into small pieces ad add to the ingredients in the bowl. Gently mix to incorporate. Taste salad to adjust any seasonings as necessary.
-Transfer to a covered container and refrigerate until ready to use. Allow the flavors to blend for several hours or overnight before serving.
Try this and BE INSPIRED!
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