As empresses in the kitchen, we feel cooking is a ritual, a process of love and flow, a practice of patient trial and error. There is something about cooking at home and using all our senses that make a meal a celebration- from smell to look and taste. Cooking is very therapeutic for us, and a great way to stop and think about how we are building our divine body.
Chopping garlic and onions into teeny tiny pieces is an art- Bo’s mum is doing the chopping in this video. Bo says it’s ritualistic watching her mum dicing with such precise perfection. “I’m like the Jamie Oliver and have a much more rustic style, where as mum is more like a five star chef- her techniques, tidiness and knowledge of Asian herbs is something I admire and love learning from her”.
Did you know that onions are an ancient remedy to ward off and relieve symptoms of the common flu? People would leave cut onions out by the bedsides of an ill person so it could absorb germs in the air. That’s why if you use half an onion for cooking it’s important to put the other half in a sealed container, otherwise it will absorb all the nasty bacteria in your fridge and could make you sick.
Anyway back to the smells! Here’s a 30 second video to show you how easy it is to get rid of the smells left behind on our hands for hours when cutting foods like garlic, onions and preparing fish. This technique in the video has been used all over the world and for a very long time. The science behind it is so simple: the sulfur compounds that cause those smells bind to the steel ions carried in the water, then the odor is removed from your fingers (better than trying to wash your hands with soap). The first time you try this or share this little piece of wisdom with someone in the kitchen it seems like magic. Want to know what we are talking about? Then watch the video…