Scorpios love intensity and this carries over to their food tastes. Strong flavours are the order of the day: chillies and curries, chocolate and red wine, blue cheese and anything fermented or aged.
Mars rules pickles and sour food too, so Scorpios will lap up Mexican food with salsa, Thai with all the lime, Moroccan food with harissa, Korean kimchi. This will apply not only to sun sign Scorpios. I have moon in Scorpio so I adore spice and deep punchy flavours.
Scorpio colours are red and black: again red peppers, chillis, tomatoes. There aren’t many black foods, but black beans, lentils, poppy seeds (which are culinary opium) fit well in the Scorpionic diet.
They will love nightshade foods: potatoes, tomatoes, aubergines, peppers, but these ingredients aren’t great for the reproductive system, the weak spot for Scorpios. There is research to say that nightshade ingredients worsen period pains and fibroids – all Scorpio vulnerabilities.
This sign is known for its ability to rise up after defeat when seemingly all is lost. If they’ve overindulged, they can go on an extreme diet.
Chilli Sin Carne
This is a vegetarian version of chilli con carne. I don’t think you’d miss the meat, it’s so rich. Serve with grated cheddar, rice or tortillas, salsa, guacamole, a scoop of sour cream and some pink pickled onions and tortilla chips.
Ideally you use dried beans, which takes longer but tastes better. If you can check the dates on the beans. Often the beans have been on the shelf for months which means they will take longer to soften and soak.
The fresher the beans the less you have to soak. You can use tins of course, if you don’t have much time.
Serves 10
Ingredients
500g black beans or pinto/kidney beans or a mix of both (If using tins, use a 400g tin of each).
A pinch of bicarbonate of soda if using dried beans.
3 tbsp vegetable oil
2 brown onions, chopped
2 tbsp cumin, ground
1 tbsp mexican oregano
4 cloves garlic, crushed
50 g tomato puree
800 g tinned tomatoes
1 chipotle dried, remove seeds and soak for 15 minutes in hot water, then chop finely. Keep the soaking water to add to the beans.
1 ancho or pasilla dried, as above
50g jaggery or brown sugar
150 g dark chocolate
2 oranges, juice and zest of
3 tbsp sea salt.
Method:
- Soak the beans until double the size. You can add a pinch of bicarbonate of soda to hasten the process.
- Drain the beans, discarding the water.
- Cook the beans on a medium heat or in a slow cooker, in fresh water until soft. Add salt after an hour or so.
- Take a large cooking pot. Add the oil, then soften the onions, then add cumin, oregano, tomato puree, garlic, one by one, frying and stirring in between.
- Add tinned tomatoes, the soaked chillies and their soaking water.
- Then add the cooked beans and its cooking liquid.
- Add the sugar, the orange juice and zest, the dark chocolate, keep tasting and seasoning.
- Cook on a low heat. Keep checking every half hour or so and add water if it looks like it’s getting dry.
- Serve with a dollop of grated cheese, a scoop of salsa, guacamole, sour cream and some pink pickled onions. Scatter with fresh coriander and spear with tortilla chips.
