Lobster for Leos, Cookies for Capricorns
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Aries
March 21 - April 19
BRAINIAC FOODS
All these foods have been carefully selected for Aries, as this sign rules the brain. Aries is the baby of the zodiac, and like any baby, soaks up information like a sponge because of their innate curiosity. They are like the Energizer bunny, constantly on the go. Anytime you need to jump-start a project, Aries is your go-to person.
Symbol: Ram
Ruling Planet: Mars
Body Part Ruled: Brain
House Ruled: First, the house of the personality, physical appearance, how others see you
Element: Fire
Color: Red
Stone: Diamond
Key Phrase: I am
Trait: Courage
Quality: Cardinal
Aries being the first sign of the zodiac makes them the most childlike, outgoing, and playful. Some of the best foods for them are the ones that will keep their sassy behavior in line so their creativity can shine. Aries leads the way for all other signs. Just as the brain has dominion over all other body parts, Aries wants to exert that same dominion over the other signs and can stamp their feet like a petulant child when no one else will pay attention or listen to them. But this is just part of the Aries charm, which when they turn it on, can be used to wrap others around their little fingers.
ARIES IN THE KITCHEN
Aries natives possess exuberance in all areas of their lives, which spills over to their love of good food. Like a child digging through their chock-full toy box, playing with each toy and then tossing it aside until the room looks like the latest hurricane has just gone through, an Aries can hit the kitchen in the same manner. Chances are all the pots and pans will be dragged out of the cupboards and the drawers emptied of all the utensils. In fact, the more utilitarian a kitchen is, the better it is for Aries as their curiosity won't get the bestof them as they want to try the latest piece of equipment in the middle of preparing dinner. Aries have great pioneering skills and love all the newest gadgets available for the home kitchen. They just need to allow time to read all the directions and become familiar with the capabilities prior to embarking on that special sit-down dinner for their twenty closest friends.
Aries have great creativity and can plan the most successful soiree, but it may take a French brigade to accomplish the finished product. It's good for the Aries "chef" to have a "sous-chef" if possible, as they can easily be distracted when they have too much going on at one time. With the help of someone possessing good organizational skills to do prep work, clean-up, and put all equipment back in place, the Aries will be at their best. Or since Aries are great at starting up projects and leading others, they can create the menu, direct the cooking process, and take the credit for the finished product. But the serious Aries home chef can still aspire to acquiring some of the skills of professional Aries chefs, such as Cat Cora and Ming Tsai.
As a hostess/host, Aries will serve meals with a hint of the exotic, reminiscent of the faraway lands of their childhood storybooks. And they love spice! But not to worry, it won't take off the top of your head, it will be just enough to grab your attention. While Aries can be little rebels, it's all for show as a means to get attention and approval. They willdefinitely want your approval for the meal and will bask in the praise. Should you be disappointed in the fare, the Aries host/hostess will be as embarrassed as a child making a mistake in front of all the other classmates. But they will quickly recover and be on to serving dessert and entertaining their eclectic friends with their quick wit.
ARIES GUESTS
As guests, Aries are gregarious and will liven up your dinner party with their verbal skills. They can be funny, and enjoy socializing with others. They also like attention so you won't find any of your Aries guests sitting in the corner like a wallflower. Instead they will be eager to engage your guests and will keep the conversation flowing.
Be sure to have appetizers ready when the Aries guests arrive with their voracious appetites. Their fiery nature easily depletes their energy and they are apt to be ravenous arriving at your door. Just a few bites will hold them over until dinner is served and pique their interest for what's to come.
Rams delight in the extravagant, so they will appreciate an elaborate table setting, so bring out your beautiful china that you only use occasionally. Vivid red or scarlet are both colors Aries adore so feel free to use either color lavishly indecorating the table, as napkins, tablecloth, or flowers. Be sure to have lots of candles, the more candles the better; they are Cardinal Fire after all!
Don't be afraid of igniting sparks; remember these natives are fearless and creative. They will evacuate everyone, if necessary, to avoid a disaster, rescue the food, grab the tablecloth, spread it on the lawn, and your dinner party will continue while waiting for the fire department to arrive!
FEATURED ARIES BRAINIAC FOODS
All these foods are great for Aries and the brain, but all signs will benefit from the brain-enhancing properties.
Acai Berries. This unique berry has the same antioxidants and vitamins as blackberries and blueberries, but also has protein and omega-3s, making them excellent to keep that Aries brain sharp and quick-witted. Acai berries have quickly been declared a superfood, great for supporting the "super" exuberance possessed by Arians, which often gets them in trouble when their mouths are on overdrive.
Artichokes. This lotus-looking vegetable is high in luteolin, which inhibits brain inflammation by halting the release ofthe chemical responsible for the aging process of the brain. This asset of artichokes could keep the Aries brain as youthful as their appearance and behavior into their octogenarian years. Of course, hopefully they will have toned down their excitability just a bit so they won't still be jumping up and down to be noticed.
Cacao. The antioxidants in dark chocolate protect the brain. One ounce per day is said to improve concentration and focus due to the natural stimulating substances in chocolate and the increase of endorphins. This will absolutely help Aries stay focused as they lead the charge through life, whether everyone else agrees they are on the right path or not. They are natural leaders, but march to their own drumbeat regardless if others choose to follow or not.
Coffee. Drinking coffee on a regular basis actually can help stem the loss of mental faculties and the risk for Alzheimer's, dementia, and other age-related mental imparities. Of course no sign should overdo coffee consumption--especially high-energy Aries because they need to give their overactive minds a rest once in a while. But there is nothing like a good cup of joe to help an Aries when they are charging full steam ahead to their next conquest, leaving subordinates to wrap up the latest unfinished project.
Matcha. This powder ground from Japanese Gyokuru tea leaves has antioxidants 33 times higher than blueberries. What more could you want to protect the brain? And unlike other tea, you're not discarding the leaves, so Rams will get the full impact. Matcha is a wonderful source of the amino acid L-Theanine, which generates the same effect in calming the mind as Zen Buddhist monks achieve upon meditating for years, making it like an instant tranquilizer for the overactive Aries.
Rosemary. This herb is both antioxidant and anti-inflammatory, known to amplify the functioning of the brain. It is a natural herb choice to prevent swelling from all the overthinking Aries do. Or for those times the Aries needs to think extra hard before blurting out whatever pops into their mind in childlike excitement. For mental acuity, they can regularly add rosemary to their diets and exotic dishes.
Walnuts. These wrinkly brain-shaped nuts are high in vitamin E, which helps decrease memory loss. Called "brain food" by some, this may be due to the theory that if a food resembles a body part, it must be beneficial for it. In this case, it's true. One ounce per day is great for keeping all those cherished Aries memories just a thought away.
Wild Salmon. The emphasis is on "wild" (as opposed to farm-raised, which are shot up with antibiotics). Wild-caught salmon is at the top of the list for having one of the highest concentrations of omega-3 essential fatty acids of any food. This is vital to the brain, which is at least 60 percent fatty tissue. Not to say that Aries are "fatheads," but they are known to think highly of themselves and have a little bit of a "me first" attitude, but like any child this can be endearing.
Acai Berry Smoothie
SERVES 2
Juice is the most well-known form of this great berry. Smoothies are easy to make and great on those busy mornings for people on the go.
1 cup Acai berry juice 1 banana 1 cup plain yogurt (if lactose intolerant or vegan, substitute soy yogurt or almond milk) 1/2 cup freshly squeezed orange juice 1 cup crushed ice Agave nectar to taste
Add all the ingredients to a blender and, using the smoothie option, if available, blend until smooth and creamy. If needed, add more ice or liquid for the desired consistency.
Double Chocolate Cocoa Nib Cookies
MAKES 6 DOZEN COOKIES
What better way to get a double dose of chocolate? You can pop a couple into a baggie on your way out the door for that afternoon brain boost.
16 tablespoons (2 sticks) butter, at room temperature ¾ cup firmly packed light brown sugar ¾ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon almond extract 2¼ cups all-purpose flour ¾ cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup Dagoba organic cocoa nibs 1/2 cup almonds, finely chopped
1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, sugars, eggs, vanilla, and almond extract on medium-high speed until light and fluffy.
2. In a separate bowl, blend together the sifted flour, cocoa powder, baking soda, and salt. Add the dry mix to the butter mixture and stir to combine thoroughly. Add the chocolate chips, cocoa nibs, and almonds.
3. Using a 1-ounce ice cream scoop, drop dough balls on ungreased cookie sheets. Bake for 10 to 12 minutes. Cool for 2 minutes on the cookie sheets before transferring to wire racks to finish cooling.
Kona Coffee--Rubbed Flank Steaks with Cilantro-Lime Vinaigrette
SERVES 6
You can have a cup of coffee anywhere, but Kona coffee from exotic Hawaii lends itself to something more substantial. There's nothing like the grilled flavor of this steak.
Rub
¼ cup Kona coffee, espresso grind 2 tablespoons smoked paprika (pimentón)2 tablespoons light brown sugar 2 tablespoons fine Alaea Hawaiian sea salt 2 tablespoons freshly ground black pepper 1 tablespoon ancho chili powder 1 tablespoon garlic powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon toasted ground oregano 2 pounds flank steak
Vinaigrette
1/2 teaspoon minced fresh ginger 1/2 teaspoon minced fresh garlic 1/2 cup fresh cilantro leaves Juice of 2 limes 1/2 teaspoon sea salt 1 cup olive oil
1. In a bowl, mix together all the spices for the rub. If not using immediately, store in an airtight container.
2. Sprinkle the rub evenly over both sides of the steak and place it in a shallow dish. Cover and refrigerate at least 2 hours or overnight.
3. Add the ginger, garlic, cilantro, lime juice, and salt in the bowl of a food processor and blend until smooth. With thefood processor running, add the olive oil in a slow steady stream until the vinaigrette is emulsified. If you prefer a thinner consistency, add a bit of warm water.
4. Preheat a grill to 400°F. Grill the steak for 5 minutes on each side for medium rare. Cover with aluminum foil and let rest on a cutting board for 10 minutes before slicing. Slice thinly on a 45-degree angle across the grain. Drizzle with the vinaigrette and serve.
Artichoke Heart Hummus
SERVES 8
This dish gets to the heart of the situation without all those pesky leaves, allowing you to reap the benefits much sooner.
2 cups fresh artichoke hearts, cleaned and cooked One 14.5-ounce can cannellini beans, drained and rinsed 1/2 cup tahini 3 garlic cloves, minced Juice of 1 to 2 lemons 2 teaspoons ground cumin 1 teaspoon sea salt 1/3 cup extra-virgin olive oil Warm water
1. Add the artichokes, cannellini beans, tahini, garlic, lemon juice, cumin, and salt to the bowl of a food processor and blend together, adding the olive oil in a slow steady stream until smooth. Add warm water to reach the desired consistency.
2. Taste the hummus and adjust the seasoning with additional lemon juice and salt if needed. Serve the hummus with warm pita bread and crudités.
Matcha Creme Brûlée
SERVES 6
This treat incorporates your after-dinner cup of tea and dessert into a delightful dish.
3 cups heavy cream 1 vanilla bean, split and scraped 5 large egg yolks ¾ cup granulated sugar 2 tablespoons matcha green tea powder 6 tablespoons Sugar In The Raw
1. Preheat the oven to 325°F.
2. Heat the cream, the scraped vanilla seeds, and the vanilla pod in a heavy-bottomed saucepan over medium-high heat.Bring to a low boil, then reduce to a simmer. In a mixing bowl, whisk together the egg yolks, the granulated sugar, and the matcha. Add 1 cup of the hot cream mixture to the egg mixture in a slow stream, whisking vigorously, to temper the eggs.
3. Whisk the tempered egg mixture back into the remaining cream mixture in the saucepan and remove from the heat. Remove vanilla pod. Divide the custard equally among six 4-ounce ramekins.
4. Place the ramekins in a roasting pan and fill with water to come halfway up the sides of the ramekins. Bake the custard for 45 minutes, or until set but still a little jiggly in the center. Remove the custard from the roasting pan and let cool. Refrigerate for several hours or up to 2 days.
5. Sprinkle 1 tablespoon of sugar evenly over each custard. Using a blowtorch, melt the sugar until it caramelizes and forms a crisp top. Let cool a few minutes and serve.
Panko Rosemary Crusted Rack of Lamb
SERVES 8
Rosemary and lamb is a pairing to tantalize any taste buds. Add crispy panko bread crumbs and parmesan cheese to that crust, and you have a pièce de résistance.
1 tablespoon Montreal Steak Seasoning 1 teaspoon minced garlic 1 tablespoon chopped fresh rosemary 1 teaspoon chopped fresh thyme ¼ cup stone-ground mustard ¼ cup Worcestershire Sauce ¼ cup olive oil 2 racks of lamb, frenched 2 large eggs 1 cup panko bread crumbs 1 cup grated Parmigiano-Reggiano cheese
1. In a small bowl, mix together the Montreal Steak Seasoning, garlic, rosemary, thyme, mustard, Worcestershire, and olive oil. Place the lamb in a shallow container and spread the mixture evenly over the racks of lamb, cover, and place in the refrigerator. Marinate for 24 hours.
2. Preheat the oven to 375°F.
3. Remove the lamb racks from the marinade and pat dry with paper towels. Preheat a large skillet over medium-high heat. Sear the meat on all sides, about 5 minutes. Remove from the heat and let rest until cool enough to handle.
4. In a pan, mix together the panko bread crumbs and Parmigiano-Reggiano cheese. In a separate pan or baking dish, beat the eggs. Dip the seared lamb in the eggs and then dredge in the bread crumb and cheese mixture. Place the lamb in aroasting pan on a baking rack, fat side down, and roast for 20 minutes. Remove from oven and let rest for 10 minutes. Cut into chops and serve.
Wild Salmon on Cedar Planks with Corn and Avocado Salsa
SERVES 6
This is my absolute favorite way to prepare salmon. It is flavorful, easy, and the pairing of salmon and salsa in each bite is heavenly.
Corn and Avocado Salsa
2 cups cooked fresh white corn kernels 2 avocados, peeled, pitted, and diced Juice of 2 limes 1 sweet onion, diced 2 cups grape tomatoes, diced ¼ cup chopped fresh cilantro 2 tablespoons olive oil Sea salt
Salmon
1 cedar plank (6 × 14 inches) 1 side wild salmon, skin and bones removed¼ cup olive oil Sea salt and freshly ground black pepper
1. Combine all the ingredients for the salsa in a bowl. Refrigerate the salsa for 1 hour.
2. Soak the cedar plank in water for 20 minutes with a weight on top to keep it submerged. Preheat a grill to medium-high heat.
3. Rinse the salmon and pat dry with paper towels. Brush the soaked plank with oil on both sides. Lay the salmon on the cedar plank, brush with olive oil, and season with salt and pepper to taste. Place the cedar plank in the middle of the grill and cover (the plank will smoke, so keep the lid closed). Cook for 12 to 15 minutes until the salmon is browned but still moist.
4. Fill a squirt bottle with water and have available to extinguish the cinders on the plank. Remove the plank from grill and place on a baking sheet. Transfer the salmon to a platter and serve with the salsa.
Honey Walnut Shrimp
SERVES 8
This recipe is my own healthier adaptation of a hometown favorite. The blending of all the flavors, the crunch of the nuts, and the juicy shrimp are divine.
4 tablespoons (1/2 stick) unsalted butter ¼ cup firmly packed brown sugar 2 cups all-purpose flour 1 teaspoon salt 1 cup egg whites 2 cups extra-fine panko bread crumbs 2 pounds U-15 shrimp, peeled and deveined 2 cups canola oil ¼ cup honey 1/2 cup mayonnaise Juice of 1 lemon 2 tablespoons sweetened condensed milk
1. In a large saute pan, melt the butter over medium-high heat. Add the walnuts and stir constantly until toasted, 2 to 3 minutes. Add the sugar and continue stirring until the nuts are coated. Transfer the nuts to a pan lined with parchment paper to cool.
2. Mix the flour and salt together in a pan. In a separate pan or dish, beat the egg whites. Place the panko in a third pan. Dredge the shrimp in the flour, dip in the egg whites, and then into the panko, and coat thoroughly in the bread crumbs. Set the shrimp aside on a baking sheet. Heat the oil over medium-high heat. Line a baking sheet with paper towels. Test cook one shrimp to make sure the oil is hot enough. The shrimp should brown and immediately pop to the surface. Transfer the shrimp to the lined baking sheet. Cook the remaining shrimp. Set aside.
3. Heat the honey, mayonnaise, lemon juice, and condensed milk in a large saucepan, stirring together until bubbly. Arrange the shrimp on platter. Drizzle the sauce over the shrimp and garnish with the candied walnuts.
LOBSTER FOR LEOS, COOKIES FOR CAPRICORNS. Copyright © 2011 by Sabra Ricci. All rights reserved. For information, address St. Martin's Press, 175 Fifth Avenue, New York, N.Y. 10010.
