Thursday, 23 June 2016

Monsoon protection

The  monsoon   has  set and  lets  boost  our  immunity 
1.Remember to hydrate yourself with boiled or  filtered water continuously carry  or  buy  filtered  water  from  reputed brands.   
2. Shift  to  boiled  drinks  such  as  tea,  coffee, herbal infusion,  soups. Boiling  water kills   germs  its  not  the  same  with  cold  water  so  avoid cold  drinks  and  ice.  
3.Check  hygiene  levels  if  you  are  eating  outside  and it  is  safer  to  eat  cooked  food .Fast  food  then  opt  for  disposable  utensils   
4.Wash  and  peel  fruits and  vegetables  before  consuming .
5.Add  spice  to  your  food  like dalchini (cinnamon),ajwain(carom seeds) hing(asafoetida), haldi(turmeric) to  your  food they  help  prevent infection ,  stomach  disorders and  are  anti  inflammatory preventing  cold  coughs  and  flu.
6.Drink  pasteurized milk.     

   Image result for monsoon images


Wednesday, 22 June 2016

Take charge of your health

Vegetables  need  to  be  50% of  your  diet .Unfortunately  they are less  than  20%.  How  can  the  health  parameters  of  our  country  improve  when  we can  barely   eat  vegetables . Vegetables  are  the  foundation  of good  health  .they  are  packed  with  vitamins  minerals  antioxidants  fiber  that  increase  our  immunity  prevent and reverse diseases .We need  to consume a  larger  quantity . we cannot compromise  on  our  health  . If you eat seasonal, it is not only easier to digest ,but also more economical. For example cucumbers, onions and gourds are more suitable for the Indian summer than peas.
 Take  charge  of  your  health  by  adding  vegetables  to   to everything  from  breakfast  to  dinner .Add  vegetable to juices  soups and  salads. Toss it in  your  upma , poha,  uttapa  ,dosa,roti ,rice  lentils,  sambhar,egg,  chicken, fish,  sandwiches and chats.It  is  possible  with  a  little  effort  .If   you  convert  to  a  plant  base  diet  you  will lessen  your  medical  bills , and  the  future will  be a lot  brighter . 

Monday, 20 June 2016

Bored with the summer vegetables

Baked Pointed gourd (parval) Vegetable
500 gms pointed gourd (parval), pealed
300 gms paneer
100 gms capsicum
50 gms onion
2 tsp oregano
Salt to taste
½ cup chopped coriander


For the white sauce
2 – 3 tbsp whole wheat flour
2 – 3 tbsp liquid cows ghee
500 gms bottle gourd (doodhi)
1 cup skimmed milk
 1 cup water
1 tsp pepper powder
Rock  salt  to taste


·         Cut the pealed pointed gourd vertically and deseed by scooping a bit of it.
·         Steam  /blach  pointed gourd  for  10  miniutes
·         Grate the paneer and onions
·         Add chopped coriander, oregano and salt to it and mix
·         Stuff  pointed gourd  with  paneer  filling 
·         Place pointed gourd in a baking tray.

For the white sauce
·         Cut the bottle gourd (doodhi) into pieces and steam/boil it till soft.
·         Blend the boiled bottle gourd (doodhi) to a paste.
·         Heat cow’s ghee and add whole wheat flour and roast for one minute and add the bottle gourd (doodhi) paste.
·         Now add salt, pepper, milk, water and allow it to cook for 2 – 3 minutes.
·         Cut the capsicum into thin strips and stir fry in 1 tsp extra virgin olive oil / butter for a few minutes add salt.
·         Add  capsicum around  the  pointed gourd (parval), pour the white sauce over it
·         Bake till a thin brown crusts forms.
·         Serve hot.

Tuesday, 14 June 2016


(Serves Two   )

Coconut water is nature’s bio-degradable can packed with vital nutrients. They are one of the greatest gift on this planet. They are the highest source of electrolytes found in nature. It is identical to human blood plasma. Rose water is anti aging, anti septic, a natural moisturizer and improves complexion.

  1. 1 coconut water
  2. Its cream
  3. 4tbs rose water
  4. ½ lemon juice
  5. Mint leaves for garnishing

  • Blend coconut water, its cream, lemon juice and rose water in a blender. Garnish it with mint leaves and serve chilled.