It’s the Year of the Dragon! I might be a little late in celebrating the first new moon of 2012 and the Chinese New Year, but better late than never.
I’ve always been so into astrology. I have had my tarot cards read a zillion times, have gone to palm readers, and even got my charts done by a psychic. I also read my horoscope religiously every day. So it’s perfectly natural for me to get really psyched about what the Year of the Dragon means to me and the world.
The other day, I read this cool blog post by The AstroTwins , Aquarius New Moon-Year of the Dragon. These ladies said that the last new moon was in 2000, another year like 2012 that signifies “the end of the world as we know it.” Remember Y2K that never happened? So probably very doubtful the end of the world is near. Just a time for important change. The AstroTwins mentioned that the dragon years are dramatic, intense, bringing major transformations.
Ooooh, I just get so giddy about this stuff!
During this year, it is a good idea to ponder your role in society, where you fit into a group or what difference you can make this year. The AstroTwins suggest giving back, making new friends and nurturing the old, and doing something surprising (just love this one!).
Now of course, since I’m a health coach, I felt the urge to cook something in honor of the Dragon. I came up with raw or “live” spring rolls. So easy to make and after I figured out how to roll the chard, so delicious! Plus no cooking is involved for quick prep time.
“Live” Spring Rolls
Makes 8 rolls (depending on the chard size; I cut my chard leaves in half so I had about 16 mini rolls)
I put the fillings on the chard laid out on a plate so everyone could roll their own.
3/4 cup of tahini
3 tsp. shoyu (or soy sauce)
1 Tbsp. of lemon juice
2 tsp. of minced fresh ginger
(you can add 1-2 Tbsp. of raw agave nectar; I didn’t have any in the pantry this time).
8 Swiss chard leaves (you can use romaine if you like; I ended up using rainbow chard), tough stems trimmed
1 cup grated or julienned carrots
1 cup grated or julienned raw beets
1 red bell pepper, seeded and thinly sliced (makes about 1 cup)
1 cup mung bean sprouts (or you can use sunflower sprouts)
6 basil leaves (optional)
4 sprigs of mint (0ptional)
Here we go:
To make the sauce: Whisk together all ingredients and 1/2 cup of water in small bowl.
To make the rolls: Fill each chard with a pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint if you are using (I hope you do; such a nice touch). Roll chard leaf around filling, tucking in the edges the best you can. One of our detox beauties from Winter Renewal, Claire, suggested making chips of the greens because the rolling can be a bit messy. Try it and see what works best for you.
(Yeah, I still have the holiday picture cards up. Just ignore that. I’m so behind on that stuff!)
How will you rock out this Year of the Dragon? Jot down your comment below.