You are what you eat, the old saying goes. But while most of us take for granted that what’s in your food impacts your physical and mental well-being, a growing number of people are claiming how your food looks is equally as important. Food feng shui experts claim presentation encourages good health. Some go as far as suggesting the way produce is grown and how the ingredients are prepared also affects how the dish will influence your mental and physical state.
Feng shui can be traced back to Chinese culture roughly 3,500 years ago. Literally translated as ‘wind-water’, which are meant to symbolise the yin and yang of each individual, it’s gained in popularity in recent decades. Although the discipline has its sceptics, feng shui does encourage ideas and principles which when applied to food preparation and presentation are meant to enhance your life force and increase your sense of calm and satisfaction.
At its most basic level, feng shui food philosophy states that you should eat a dish that has as many colours as possible, but it’s essential the colours do not clash. For example, an easy ingredient to incorporate are bell peppers, since they come in four colours; orange, yellow, green and red. Not only do the colours need to complement each other, but the taste and texture must do as well. In this respect, it is interesting to pair up some steamed rice, with some soft chunks of meat and crunchy vegetables like green beans or bell peppers.
Since the discipline emanated from Chinese culture, many traditional dishes incorporate these ideals. A great example are sweet and sour meals. Although initially they might seem opposing, when used in the correct amounts, the end result is a flavoursome affair that is said to enhance your life force as well.
Crucially, the most important element of feng shui on your dish is to have everything in balance. By eating ingredients that are centred in appearance, texture and flavour, you are nourishing your physical and mental equilibrium. The presentation of your food is also important. It is thought that eating out of aesthetically pleasing plates and dishes with intricate, ornate designs will increase wealth. Whether it is true or not, the experience of eating off a nice plate does seem to appeal to the masses. If you are up for trying the effects of a feng shui meal, then try tackling our delicious and simple feng shui friendly recipe for sweet and sour shrimp.
Feng shui sweet and sour shrimp
Ingredients
⅔ pound medium shrimp peeled
and de-veined
1 tsp soy sauce
1 tsp cornstarch
For the sweet and sour sauce
2½ tbsp cornstarch
⅓ cup soy sauce
4 tbsp rice vinegar
4 tbsp (packed) dark brown sugar
1 tsp ground ginger
1 tsp garlic powder
20 ounces of canned pineapple chunks (in their juice)
1 celery stalk, cut in thin diagonals
1 carrot, cut in thin diagonals
1 medium onion, julienned (thin
strips from halved onion sliced from root to top)
1 red bell pepper, cut into thin strips
1 tbsp oil
Directions
1. Marinate shrimp in 1 teaspoon of soy sauce and 1 teaspoon of cornstarch for about 20 minutes, in the refrigerator.
2. In a large bowl, mix these sauce ingredients: 2½ tbsp cornstarch, ⅓ cup soy sauce (add soy sauce, stirring slowly to avoid lumps), rice vinegar, dark brown sugar, ground ginger, garlic powder, and the juice from the pineapple chunks (reserving the pineapple chunks for later in the recipe.) Set the sauce aside.
3. Heat your wok over medium-high heat and add oil. When oil is hot, add the shrimp with the marinade to the pan and stir-fry until just cooked (shrimp will start to curl and turn pink.) Remove shrimp to bowl or plate.
4. Add more oil to the pan if needed and stir-fry celery and carrot to soften. When done, remove the vegetables to a separate bowl.
5. Add more oil if needed and add onion and stir-fry briefly to soften. Return the carrots and celery along with bell pepper and stir-fry for 1-2 minutes. Add pineapple chunks to wok and then your shrimp. Stir-fry for a few seconds. Mix sauce and pour into wok.
6. Stir everything in and bring to a boil so the mixture can thicken.
7. Remove from the heat and serve with steamed or plain boiled rice.
