potionstopesto.blogspot.com: Oils of the Gods

Sunday, September 20, 2009

Oils of the Gods

Since I heard that there existed an essential oil of lotus, I have been trying to get close enough to one to find out what the scent is like. Unfortunately, these were in the middle of a pond in Kalbarri, far away from any chance of a sniff and it's still too cold here at home - all the plants still firmly sleeping in the mud. So when I saw Lotus essential oil in a catalogue, I had to buy some.

The lotus was recognised by ancient Egyptians, Indians, Greeks and American Indians as a powerful sacred symbol of spiritual rebirth and the universe. Its seductive power was immortalised by Homer when he described the land of the lotus eaters where his shipmates quickly succumbed to the happy indolence said to be one of its effects when the petals are steeped in wine!

The pink lotus, nelumbo nucifera, is associated with Buddha, who is often depicted sitting on a thousand-petaled pink lotus, the symbol of enlightenment. Its qualities of purity, delicateness and beauty claim to be able to help in 'opening the knots of the heart.' The scent is floral, warm and exotic. It calms and soothes and is reputed to be an aphrodisiac.

Sacred to Lakshmi Devi, the Indian goddess of wealth, the white lotus is also known by the same Latin name - nelumbo nucifera. The oil has a more delicate, ethereal scent, a top note for a perfume blend. Emotionally it promotes contentment, kindness, forgiveness and love in the environment in which you live and can assist in gaining self-esteem and confidence.

The blue lotus, nymphaea caerulea is a symbol of the sun associated with the Egyptian gods Ra, Hapi and Horus, as well as others. Its petals were found scattered over the body of Tutankhamen in his tomb.Its relaxing and euphoric qualities no doubt helped him on his journey. Medicinally it can be used as an antispasmodic.

Lotus flowers don't produce much oil and the oils are best purchased in a 3% blend with jojoba oil. Blue Lotus oil, produced in Thailand, is the most expensive of the three at $US75per ml. I haven't found anyone who can describe it for me. If you manage to get close enough to the real thing, let me know.

Thanks, Nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Sunday, September 20, 2009

Oils of the Gods

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