Cosmic Cooking with the Astrologer and the Chef
3. Mercury

Julija Simas (Astrologer) and Peta Santos (Chef)

In our cooperation with Timelords Magazine, we share with you the column "Cosmic Cooking", which deliciously combines the art of cooking with the art of astrology. Serves all. Enjoy!

To consider Mercury in cooking does seem quite odd, until we look closer at this trickster's associations. Mercury is the planet associated with learning, communication, cognition, and perception, it represents how we assimilate, exchange and share information, reading, the movement and exchange of ideas through speaking, writing and networking. As messenger of the gods, he symbolizes our thoughts and our minds that can go anywhere!

We can find more inspiration from the astrological MERCURY rulerships:

• Day Sign - GEMINI
• Night Sign - VIRGO
• Metal - QUICKSILVER
• Gems - EMERALDS
• Colours - GREEN, LIGHT GREENS TO YELLOW
• In the body - Nervous system, thyroid gland, nervous activity, mental activity, digestive system, assimilation of nutrients

Plants, Foods, Herbs ruled by Mercury

Herbs

Fast growing herbs, valerian, parsley, dill, liquorice, marjoram

Foods

Soya Beans, fennel, carrots, celery, leafy greens, grains in general

Flowers and plants

Wildflowers, lavender, tall and quick growing, crocus, ferns

To create a recipe inspired by Mercury our criteria came together quite quickly, something, green, fast, unfussy, nutritious, and as opposed to fast food, healthy. We picked our recent retreat to implement the recipe where we needed a lunch that would feed 30 people, be nutritious, could be eaten on the go, and eaten anywhere, inside or outside, picnic style. It was a busy afternoon as we expected more visitors, with not enough room in the assigned dining room. Mercury's environs rule the local space, we find ourselves in, so think of this recipe when needing something quick, for work meetings or times when you want to eat and read, or even eat and work, or when everyone can serve themselves when need be.

We decided a Japanese inspired version of the above would suit quite well, using soya bean products, miso and tofu and lots of healthy greens and even self served in takeaway noodle boxes. We decorated the tables with the wildflowers of the season, found around the retreat centre.

Japanese-Tofu, Greens and Soup

Recipe: Broccoli Salad with Avocado and Cucumber and Peanut Sauce

Ingredients serve 4

Salad

• 2 heads broccoli, trimmed to florets and steamed to crips-tender
• 2 avocados peeled and cut into chunks
• 1 continental cucumber, sliced in half lengthways and then sliced into half-moons
• 4 spring onions, white parts, shred finely
• 1 cup edamame or green peas, steamed and cooked
• 2 cups mixed lettuce leaves
• Toasted seeds sesame, sunflower, pepitas and crunchy shallots

Peanut Sauce

• 1 tbs finely chopped ginger
• 2 tbs finely chopped onion
• 5 cm piece finely chopped lemongrass
• 4 finely chopped coriander root
• 1 tbs oil
• 4 tbs crunchy peanut butter
• 1 tbs soy sauce
• 1 tbs fish sauce
• 200 mls coconut cream
• juice 1 orange, squeeze of lime, chopped coriander

Increase quantities to feed more people easily.

Method

For the dressing - Mix all ingredients and taste for seasoning, you may want to thin with water or add some sugar or lemon, soy or mirin to your taste.

Arrange the salad with layers, beginning with lettuce then broccoli florets, cucumber and avocado. Splash the dressing all over and repeat. Finish with dressing, then sprinkle with spring onions, peas or edamame, and toasted seeds, add coriander and shallots.

For the peanut sauce (you can always use your favourite bottled peanut sauce for quicker results): Cook onion, ginger, lemongrass and coriander roots in oil in a small pot. When softened and fragrant add peanut butter, soy, curry powder, fish sauce, coconut cream and sugar. Stir over low heat till combined, add juices and stir in fresh coriander. Adjust with seasoning to taste.

You can also allow diners to arrange their own portion plates or takeaway boxes.

Recipe: Teriyaki Tofu

Ingredients serve 4

Tofu

• 4 packets silken tofu (300 gram each)
• 2 cups teriyaki sauce, see recipe
• 4 tbs toasted sesame seeds
• 1 cup torn parsley and mint leaves, each
• 1/2 cup chopped coriander
• 1 cup shredded spring onions
• Crunchy onions or shallots (found in Asian groceries)

Teriyaki Sauce

• 1/2 cup mirin
• 1/2 cup soy sauce
• 4 tbs grated fresh ginger, squeezed of juice

In a small saucepan bring all ingredients to a simmer over medium low heat, swirling the pan about 5 minutes until liquid has reduced.

Method

Drain and place the tofu on a platter large enough to hold the sauce and overflow.

10 minutes before serving, douse tofu with half of the teriyaki sauce as much as you like and cover completely with torn and chopped herbs, onions and crunchy shallots.

We also served this with buckwheat Asian noodles, tossed with toasted sesame seeds and served simple miso soup.

Published in: Timelords Magazine, Nov. 2022.

Authors:
Peta Santos and Julija Simas

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