Blog Archives

Reiki All Weekend!

2/28/2016

This weekend I held a Reiki I class here at home. The two amazing participants were very fast learners. I felt totally redundant on Sunday when they were busy giving each other sessions. It did give me time to observe, to reflect and to blend with their energies which was very nice. We had some time over so the participants got to give a group Reiki session - where I was the recipient. How did I get so lucky? :) Here are some photos taken during the weekend. Congratulations to two new Reiki practioners!

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A Day of Pleasure!

2/20/2016

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Access Energetic Facelift™kurs i Falkenberg

Today's class was supposed to be in Kungsbacka. Because of illness it was moved at the last minute to Falkenberg. The class wanted be created! The last participant decided on the same morning to join. With the help of Facebook, I found friends who could help out and receive treatments because of the uneven number of participants.

Access Energtic Facelift course is one of over 50 Access Body Processes. The process is a hands-on treatment, mostly on the face with results in the entire body. At the very least it is a very relaxing and just fabulous! So what do I have to do to get a treatment too? :)

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An Inspiration from Thailand

2/4/2016

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Pad Kra Pao, Kai Dao

After a fantastic holiday in Thailand, I would like to share one our favorite dishes with you - Pad Kra Pao, Kai Dao. Pad Kra Pao Gai means Thai Chicken Basil and kai dao is egg on rice. The picture at the bottom left is how it was served in Thailand, costing 45 baht which is about $1.25.

I prefer chicken in the Pad Kra Pao but it is also very good with minced pork. Here is a recipe that I tested with minced pork.

Ingredients

4 servings

500g ground pork or shredded chicken
3 large garlic cloves, peeled
4 red chillies, more if it is to be really strong
1 large shallot, peeled and roughly chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoon light soy sauce
1 tbsp dark sweet soy sauce - Kecap Manis
1 tablespoon oyster sauce
1 handfull holy basil, Thai basil

Optional:

any vegetables, I added carrots
a dash of palm sugar
eggs

Instructions

Pound garlic, chili pepper and shallot in a mortar to a coarse paste. If you do not have a mortar that's fine mincing by hand.
Pluck a good sized handful of holy basil leaves off the stems.
Heat the oil in a frying pan or wok. Add the chilli mixture and fry quickly until it smells properly.
Add the meat (or chicken) stir frying continuously until fully cooked. Add vegetables if you wish before the meat is fully cooked.
Add the fish sauce, soy sauce and oyster sauce and if you like a dash of palm sugar.

When the meat is cooked through, check the amount of liquid in the pan. If it is too dry, add a little water. When it is ready, toss in the basil leaves and remove from heat. Serve with rice with a fried egg on top.

Arroy mak mak!