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Food and Feng Shui

Singapore Feng Shui master Clarice Chan shares with us the connections between food and feng shui

What has Feng Shui got to do with food? A lot, apparently. Singapore Feng Shui master and Simply Her resident astrologer Clarice Chan shows Cheryl Leong what the connection is.

 Food and Feng Shui with Singapore feng shui master Clarice Chan and chef Malcolm Smith Feng shui gourmet co-author Malcolm Smith

The co-authors of Feng Shui Gourmet: Feng shui master Clarice Georgia V. Chan and British chef Malcolm Smith

The five elements in the theory of Feng Shui – wood, fire, earth, metal and water – are all represented in our body, with each element corresponding to each of our major organs, says Clarice. For example: Lungs (metal), heart (fire), liver (wood), kidney (water), spleen and pancreas (earth).

Similarly, some common ingredients used in cooking can also be divided into the various elements – fish, rice and broccoli are metal, while pork, mushrooms and seaweed are water. Even the taste of these foods have elemental properties – bitterness (fire) and sweetness (earth).

Understanding the Feng Shui value of various foods will help you create a balance between the yin and yang in your dishes, says Clarice. In culinary terms, yin and yang refers to the milder-flavoured and bolder-flavoured dishes, respectively.  

Feng Shui Gourmet by Singapore feng shui master Clarice ChanThe link between Feng Shui and your diet is explained in Clarice’s new book, titled Feng Shui Gourmet, a collaboration with British chef, Malcolm Smith.

The book was launched on Nov 26 at Kinokuniya Main Store at Ngee Ann City, and contains a variety of European and fusion recipes like roast turkey, Moroccan tuna salad, and pumpkin and cumin soup, each with a Feng Shui value attached.

For example, a Christmas mince pie – which has mixed fruits and brandy – bears the elements of earth, wood and fire.

Earth is present in the sweetness of the dish and the fruits constitute the wood element. Brandy makes for the fire element and altogether, these form a yang dish. Yang foods are warming to the body, and too much of it will cause heatiness. So to balance it out, you need to drink lots of water, which is a yin element.

The book also includes tips on kitchen safety and food hygiene, like how proper storage and preparation of food can eradicate hidden bacteria found on raw meat, countertops and kitchen knives.

Feng Shui Gourmet ($29.90) and Clarice’s other new book, Your Fortune in 2012 ($19.80) are available at all major bookstores.

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