Recipes for Virgo
And the last days of summer
by chef to the celebrities -- Sabra Ricci
Virgo (August 23 to September 22) is the analyst and the critic of the zodiac. Those born under this sign are also quick-witted, introspective, observant and communicative. The Virgo host or hostess is the natural planner, and will spend hours finding the perfect menu. They are greatly interested in food preparation and delight in experimenting with their latest kitchen gadget. While the social scene and a night on the town is not their thing, they love an invitation to refined dinner parties where they can people watch, engage in brilliant conversation and use their quick wit to stimulate the minds of other guests. Set your table with navy blue linens with accents of silver -- the color of Mercury -- to set the mood for the Virgo guest. They would be in their element seated between Mother Teresa and the Surgeon General to appease both their senses of service and duty, as well as their interest in all things health related.
Mushroom, Kale and Barley Soup
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon garlic, minced
2 onions, medium dice
2 carrot, medium dice
3 stalks celery, medium dice
2 cups mushrooms, thinly sliced
2 cups kale, thinly sliced
10 cups vegetable or mushroom stock
1/4 cup dry sherry
1 tablespoon fresh thyme, minced
1 cup pearl barley
Salt & pepper to taste
1 cup sour cream for garnish
Instructions
Heat oil and butter in large pot over medium-high heat. Add garlic, onions, carrots, and celery and sauté for 3 to 5 minutes until onions are translucent. Add mushrooms and cook for 5 minutes longer or until the mushroom liquid has evaporated. Add stock, sherry and thyme. Bring to the boiling point and skim. Add barley and reduce heat to low and simmer, covered, for about 1 hour, stirring frequently. Remove from heat and season with salt and pepper. Serve with sour cream as a garnish. Serves 12.
Honey Cornbread
Ingredients
1 1/2 cup yellow cornmeal
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 1/2 cup buttermilk
3/4 cup vegetable oil
1/2 cup honey
Instructions
Preheat oven to 350 degrees. Prepare an 8-inch square pan with vegetable spray or oil. Mix the first four dry ingredients together in a bowl. Beat eggs in a separate bowl. Add buttermilk, oil and honey and whisk together with eggs. Slowly pour liquid into dry mixture and beat together. Spread evenly into pan and bake for 30-35 minutes or until golden brown. Serve with soup. Serves 12.
Oatmeal with Papaya and Tropical Sunrise Trail Mix
Ingredients
2 cups filtered water
Dash of salt
1 cup old-fashioned oatmeal
1 ripe strawberry papaya (red), mashed
1/2 cup tropical sunrise trail mix or your favorite healthy trail mix with dried fruit and nuts
Milk or soymilk (optional)
Instructions
Bring water and salt to a boil in a medium saucepan. Add oats and bring back to boil, and reduce heat, cover with lid and let simmer for 20 minutes or until creamy. Remove from the heat and stir in mashed papaya and trail mix. Add milk or soymilk if you desire a creamier consistency. Serves 4.
Learn More About Your Sign
Mulberry Berry Good Smoothie
Ingredients
1 cup frozen mulberries
1 cup frozen blueberries
2 cups low-fat raspberry kefir
Instructions
Mix in a blender until smooth. Serves 2.
About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
