One Year Birthday of Yin Yang Glow!

One year (and a half) into creating, planning, organizing, executing, hosting and ACTUALIZING the cooking social business---I’m dancing at the crossroads--reflecting on the past year’s successes and hiccups, lessons learned--each night never to forget. 

UGLY is BEAUTY

My goal was to set up a time and place for individuals to come relax, relate, cook, laugh and love the process of preparing real, whole food--all the while learning about the nutritional benefit of each dish. Centering conversation with the “mindfulness question of the night” has simmered the everyday chatter into subtlety as we share soulful dialogue--connecting one person’s heart to another--and as a community--we’ve grown. As a group of friends, we learn more from each other’s experiences and develop a deeper relationship than an acquaintance that I met at Jeannie’s cooking social party. 

Although my initial focus was just to get people together to embrace the magic that happens in the kitchen and dining table, I’ve learned that what I love most is how empowered my guests feel as they share their method to creating their art--which is about to be communally eaten. This is my chance to drop some nutrition knowledge as everyone savors each bite of the dish; my friend once told me “not only does it taste wonderful--Jeannie’s now telling me how the Vitamin A in red peppers aka “capsicum” is good for my eyes, skin and bones--SWEET!” 

So we cook, play, present, serve, eat, add something new to our nutrition library--and then the heart of cooking social is laid on the table--from various reflective questions, I choose one from the emotional energy and life messages that I’ve been feeling around the time. I can pose one now so you can get an idea: “As we step into the fall season, let’s think about new beginnings--a fresh, crisp start with the changing colors of the leaves, we also refresh our perspectives. One good way to know that we’re moving forward, is appreciating what we’ve learned in the past--remembering what’s important and forgetting the trivial things. Thus, I’m asking ya’ll to share what was the most/one really difficult situation you encountered in the summer? How did/what helped you deal with it? During our struggles, it may be hard to see the light--but our perspective in hindsight, sees this as a life lesson.” 

A moment to search within ourselves, vulnerability to share--and we do. We practice our active listening skills, we create a safe space for stories. We start to break the surface of “surface level conversation”--because there is so much beauty in the depth within each person. 

At the beginning, we may be strangers, but by the end, we’re hugging, sharing contact information and taking cheesy grouphies (i.e. group-selfie).

After a year, I’ve smoothed out some kinks, brought the quality of cooking and dining up a few notches, took charge of artfully presenting recipe-specific nutrition info, developed a natural flow for the night--but most important is that which each cooking social, I’ve created a judgement-free and welcoming space for genuine friendships to be made--true community to be built--even within the hustling and bustling, never-sleeping, largest city in the world, New York City. 

No matter where you are, it’s easy to get lost in the cracks, feel alone although you’re surrounded by people, unable to hear your voice among all the news and drama on social media. In Traditional Chinese Medicine, the energy that you carry directly affects the environment, just as the environment’s energy also affects that of yours. Thus, it’s crucial to be mindful of maintaining balance within ourselves. Give ourselves a break when we need, kick ourselves in the butt when we really need. Love ourselves and deal with our emotions in a healthy way; sometimes, this is when community can be supportive. We can’t live in a vacuum with our feelings bottled up--they’re meant to be markers in which we should pay attention. Your circle of support may provide an ear to listen and even some advice if you’re open to it. Let the free energy “qi” flow as it should. When our qi flows with nature’s qi, we are the most liberated, we are at optimal vitality and we are the best we can be to the world…! Until next time...#HarmonizeYourGLOWfromtheInsideOut #YinYangGLOW #Namaste #OneLOVE

Pupusa LIFE!

So every new cooking social, I try to think about my friends comin...where they’re coming from and what they might bring to the table! Today I chose to add pupusas to the menu because my dear friend Andrea, from Honduras is always raving about her tia’s pupusas! After trialling a few recipes, I figured out how to make them--with Andrea’s advice along the way.

What is a pupusa? It’s like a stuffed corn tortilla! So, if you’re tired of the taco, burrito jam, and you want to savvy up your Latin American game, stuff that *ish! The corn tortilla part is made with 2 parts “maseca” which is like corn flour (ready to be made into dough) with 1 part water. You might have to keep mixing, kneading, and adding water until you get a moist ball of dough that doesn’t crack on the edges. Let it sit for a few minutes while you make the fillings.

We made 2 fillings: 1) Indian Chinese Mushrooms 2) Black Bean Garlic

We started chopping garlic, onions and Chinese mushrooms. After talking with Ben, we agreed to add the garlic/onions halfway through sauteing as to keep some of the raw flavors/nutrients (both are part of the alium family which are known to have antimicrobial properties in the raw state aka germ killers). With a tad of olive oil, we sauted up some of the shrooms, added some Indian spices, then the garlic/onions--done-easy.

Then we sauteed up some black beans (I soaked and cooked them in a crockpot ahead of time but a can of drained black beans will work here as well) in some oil and added in the garlic/onions along with some cumin, coriander, paprika to give it that smokey but Asian-y flavor--done--easypeasy.

Now the part where we play with our food. Divide the dough into equal sized balls (keep dividing the dough in half until you get the desired ball size). Then holding the ball with one hand, take the other and push your thumb into it making a little cave, then use your fingers to even out as you flatten out the edges. Fill the middle with the filling of choice and slowly pinch together the edges of the cave in order to close the ball again. Now you have a stuffed ball!

Now you can choose to flatten it using your hands, OR you can take 2 plates (line them with parchment paper or tin foil or plastic wrap (except I hate using plastic as much as possible but do what you gotta do!) and put the stuffed ball on the bottom plate. Using the top plate, press down on the ball to flatten. It’s like a homemade pseudo tortilla maker (I like being resourceful and not having to buy cooking/kitchen equipment as much as possible!)--done! Fun!

We decorated the bean balls with cilantro so we could differentiate between the two and it looked pretty cute.

FInally, grease up a pan on the stove (you don’t have to use oil, but I like it for the nice crispiness and color. Lay out the flatten dough balls, heat on each side for a few minutes until you get those brown toasty marks. You want to make sure they’re cooked so I like to use the oil so I get a golden brown color before I flip it. Bow! Pupusas done!

And the best part? Is what you dump on your pupusa! We made Where the Pico is Apple Gallo? salsa, Cali guacamole and Poon Queso to dress our pupusa and they were divine!!! Double BOW!

Thanks for bringing pupusas into our lives Andrea! Like taco’s on crack, or like phat flying saucers! All the while being gluten-free, soy-free, peanut-free, nut-free, dairy-free, meat-free and animal LOVING!

Until next time ya’ll ;)

What would the Fire Monkey Do?

Gong hay fat choi! Happy Lunar Year 2016! The Year of the Fire Monkey! This year is signifies one full of ever-changing events in the financial, professional, domestic and emotional realms since the monkey moves quickly through life. Thus, it’s a year to be inventive and move ahead! Yet, since the Monkey is also quite witted and a trickster, one must be careful not to get fooled by others during this year when everyone is trying to get ahead. Move quick but move smart people!

Ever since, moving into Chinatown a few years ago, I’ve been actively trying to get more rooted in Chinese culture. Learning more about Eastern philosophy and medicine as well as actual culture and traditions carried on through the centuries has been FASCINATING! For example! I just realized that I should be more “PC” and respect the holiday as the Lunar New Year because many countries not just China, celebrate the new year according to the moon. Countries like Malaysia, Singapore, Thailand, Vietnam, Cambodia, the Philippines celebrate the Lunar New Year--each carrying their own traditions to bring in the new year. Even WITHIN China, different regions of the countries have specific foods and rituals to bring in prosperity and luck at the start of the year. 

However, one tradition held pretty consistent--one that I grew up with--was the practice of giving “lai see fong” also known as “hong bao” or “red envelopes” to children (i.e. if you want to get really specific--to those who are not married). As a child, I just thought that this was like Christmas, a time when children were spoiled with things that they really don’t deserve. Thankfully my brother and I didn’t grow to become greedy with all this extra cash because we always obediently gave it to our parents right away for “college”--for which i am SO GRATEFUL! Not that a childhood of lai see fong would ever be enough to fund two children through the University of California school system--but still! We were investing our savings into education! GO SCHOOL! Anyways, as an adult now (still not married but not getting red envelopes anymore), I see these children get so greedy with this practice. When I was used to bowing and saying thank you to any other relatives or family friends that gave them to me, I now saw children ripping it out of their elders’ hands. My own sweet little cousins keep their red envelopes by their bedside, counting it, checking it, making sure it’s still there--I mean, the whole to “good health, happiness and prosperity” chant is actually worshipping money on the last wish. I assume this is to emphasize the ease of life once someone has enough money to support themselves and more--which any struggling American faces, daily. Giving away lai see fong, is supposed to bring good luck to the giver--a way to clean away any bad luck and to clean the slate for good things to come. The idea of giving to those when you can--and giving to those who cannot give during this time in their life speaks to me. As this tradition is quite fond in my memory, of those aunties and uncles with smiling faces handing me a small token of their love made me feel very happy as a child. I felt like my family because so much greater than just my brother and my parents. Though it is about the money--it’s not. I hope that these children will grow to appreciate this custom and continue to carry it on through the generations, explaining the importance of giving. From all the customs tied to the new year--this is one that I would love to pass on to my children.

Leading to the question of the week: In a society where much culture is consumed by the media (i.e. seeing what’s “cool” in one country and replicating it as much as possible at exponential rates until there’s a new trend), and many culturally-rich traditions are being lost--what is one tradition that you grew up with that you would like to pass on to you children?

Lschell, a Nurse Manager and Eyebrow Artist, shared how much she loved how her parents always took her family out on vacation--even if it was only just a drive away, it was filled with laughter. Her family vacations were not about going somewhere international or staying somewhere extravagant; rather it was 100000% about quality time with the fambam--a love language that is GOLD.

Anu, a facilitator for Tuesday Coffee Talks, shared how he always fought with his two older sisters--being the youngest, sucks sometimes. Nonetheless, his parents made sure that after every fight that they immediately admitted their own wrongdoing, apologized to each other and made up right there. Though he hated it when he was younger (as our egos try to dominate), he is so grateful for this, because now that he’s grown closer with his sisters--any fight will not last long. They’ve built an understanding that fights would not break them. That is true love.

Brittany Diaz, an event planner and decorator, was sent to catholic club at a young age where she was taught that anyone who didn’t believe in the church was evil and damned to hell. She was taught that it was her job to go out and tell people the states of their souls--EVIL. When she came home to mom, her mom was horrified when she heard her own daughter speak so condescendingly about people. Her mom took her aside and questioned where Brittany got these beliefs, and if she really thought that these ideas were true. Brittany realized then like a love slap in the face from mom telling her “Brittany, think for yourself.” Since then, she constantly reminds herself to listen to her own thoughts, mind and intuition for this is richer than any other message from anyone else.

Blessed by these sweet stories of family culture--I love how we are each deeply impressed by the ways of our parents. What would you want to pass on to your children?

Oh! And the menu of course! This week was focused on a variety of countries celebrating the Lunar New Year!

We started with Eric’s “Get Rich Dumplings” (traditionally dumplings represent good luck and prosperity) which were steamed to perfection.

Then we tasted Brittany’s “Vietnamese Pickled Carrot and Beet Kale Salad with Walnuts” (which Anu couldn’t eat because he’s allergic to walnuts--PLEASE TELL ME ABOUT YOUR ALLERGIES PEOPLE) as the refreshing sweet and sour crunch!

We moved onto Lschell’s “Thai Cook Up Rice!” which is originally Guyananian but with a Thai-spiced twist. The melting of the brown rice and beans cooked in coconut milk with a dash of coriander and cumin was decadent.

Finally, we topped off the rice with Anu’s “Malay Buddhist Curry” which was a flavor explosion with bursts of lemongrass, tamarind, chilli and turmeric complementing the rainbow of veggies completed our meal share.

Oh wait, then I had a chance to make my Matcha Green Tea Vegan Cream topped with my Honey Red Bean sauce. It was like that sweet Lunar New Year’s kiss!

Thanks for reading and I hope that you could take something positive from this post! Please feel free to comment, tag and join us one Wednesday. :)

And to a new fantastic fiery monkey year to you!

What do YOU want to wake up to?

Good morning sunshine. It’s a beautiful day. It’s happening, embrace it and live it with grace. Everything is a learning opportunity. I want to make to my parents proud.  

This Wednesday night was a soul hugger. As I think about myself crying in bed upset that 3 of the 4 people invited out flaked on me last minute...2 of my confidantes called me to remind me that I shouldn’t dwell on those who have disappointed me. Rather I should think about those who love and support me--therefore uplifting me from any ditch I dug for myself--especially when one asked me---wait, Jeannie, you’re not going to spend all day in bed crying are you? mmm….maybe for another like ...3 hours but, now that you’re asking me I --should probably get the F UP!

I think about how hard my parents have worked so that my brother and I could have the ease of the opportunity to do what I want to do....something I know I often take for granted--esPECIALLY on these sad wallowing in self-pity days. I think---what would my parents think if they saw me like this? What DOES get me out of bed? Knowing that today is for me to live my dream? True. Leading me into the question of the week: What mantra would you want to wake up to this season?

Mine was, out of gratefulness for having incredibly supportive parents---I want to make my parents proud. My dad always told me to always try my best. As long as I tried my best, I could not disappoint him. Thus, I decided that now I will think about making my parents proud every morning that I wake up.

My Psych PhD candidate friend Serena shared that she’s changed her wifi network name to something that makes her smile with the intention of having the same effect on anyone else who sees her network--”It’s a beautiful day.” I love that. The simplicity of gratefulness.

My nutritionist soul sista Kathleen Roxanne Delgado stated that she’s been in the routine of texting her friends “Good morning sunshine!” Making her friends smile and herself smile all the while was a fantastic way to start her day. It is true that when we as humans find joy in making others happy--what a grand way to start your day.

My newest addition to NYC, Mylan Ton has been in the process of moving to the city! So much happening, so quickly that she’s been in part denial from slight fear of change (obviously)! But finally, she’s been telling herself, “It’s happening. Embrace it, and live it with grace.” A solid way to not to only conquer your fears but an open-minded way to be in the present with the most eloquent mindset.

My multitalented dj/party planner/clothing designer friend Poon has been facing lots of change as well as he develops his brand “You Love Poon” in the city. With the dog-eat-dog competition in NYC and the countless battles to stay grounded here, he’s realized that he can’t take everything negatively--as if every day you stepped on dog sh*t, or every day you missed the train, or that some crook scammed you and low key robbed you while pretending to be your friend (the city is nasty like that!). I mean, after living here for 5 years, it’s quite easy to slip into the FML mentality. But now he’s realizing that a better way of looking at these issues, occurrences, happenstances, is to wake up reminding himself that “everything is a learning opportunity”--and that is true wisdom.  

I am beyond grateful for the vulnerability and stories shared at this last cooking social, so thanks to everyone who came, cooked, laughed, and loved.

Our menu for the night was

Jerk Bok Choy Chinese Shroom Delecte

Boricuan Poutine

Fuschia Beets Rice Zotto

King Queso and Cashew Parmesan

Surprise Dessert (You’ll have to attend to find out!)

All the food was incredible AND GETS BETTER EVERY WEEK! The winner was definitely the Boricuan Poutine which was essentially a Puerto Rican version of “chili cheese fries” but way more MOUTH EXPLOSIONY and loving to your body--yukon gold potatoes, black beans, tomato sauce, and mushrooms, smothered in King Queso, holy!

I’m putting up the recipes soon to be shared with those who have attended a YYG Cooking Social and thus are now an official member of the community!

Love your body, love it good. Love that morning mindful wake up too;)

Much love and peace until the next time. <3 JeannieQueen