Tuesday, 13 September 2016

Food is Divine published in Hans India Newspaper




 
Celebrate our lord Ganpati, the son of Parvati, the remover of all obstacles is in the midst of us. As we celebrate the auspicious Ganesha, let’s remember the divine prayer to the goddess of food, Annapurna (Goddess Parvati) 
Annpurne sada purne shankar pran vallabhe Gyan vairagya siddhiartham bhiksham dehi ch parvati 
O Mother Parvati, you are Annapurna - the provider of food. You are always full of abundance...You are the support of Lord Shiva. Dear Mother, through this sacred food, blesses us with wisdom and renunciation.
This is chanted before meals to remind us of the divinity of the food we eat.
To rise in life, let’s reflect on our food is it giving us energy or robbing us of our peace of mind, waistline and health. 
Sugar one single ingredient has caused a lot of havoc. Sugar triggers the same cells in the brain that have after you take narcotic drugs and the effect are similar to them and as addictive. 
No wonder millions of people all over the world swear by their daily dose of sugar. Unfortunately like narcotic drugs over a period of time it leads to hyperactivity, anxiety, difficulty concentrating. 
Table sugar is so refined and concentrated, that it is a pure drug and equally addictive – slowly killing you.
Sugar is  an  immune suppressant the  leading  cause  of  diabetes, weight  gain,  as  well  as cancer. Sugar increases lipids especially triglycerides and is inflammatory causing joint pains, sore throat and lung issues.
 Sugar ingestion can dramatically impact children's behavior, particularly their memories and increase temper tantrums lower grades cause anxiety irritability and impair the quality of sleep.   
Even Mahatma Gandhi who experimented a lot on food and behavior believed sugar to be extremely harmful. According to him, sweet fruits supplied enough sugar to the body. 
He said “The partake of sweets in a country where the millions do not even get an ordinary full meal is equivalent to robbery.” Little Gur in small quantities may be taken - it is more superior to refined sugar in food value. 
The minerals present in the gur are lost during refining. If people cease to make Gur, as they are beginning to do, they will be deprived of an important food. 
Especially children, it would undermine their stamina. (1.2.1935. – Harijan). ‘All foodstuffs are richer if taken in their natural form as far as possible.
We have a variety of natural substitutes like jaggery; dates, prunes, honey, raisins, figs, fruits and even stevia can work well. 
This can be easily achieved. So keep your mind pure, your sugar replaced with natural sugar, and your body healthy.


Monday, 4 July 2016

Find taste in the waste

   

Ridged Gourd skin (Turai) Chutney

Ingredients
1 cup thick turai skin
1 – 2 green chili
1 – 2 garlic
Slt and lemon to taste

Method
·        Remove thick skin of turai, add green chili, salt, garlic / ginger and lemon and grind it to a paste
·        Serve this with Dhoklas, cutlets or paratha etc
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Friday, 1 July 2016

Do we know what are vegetables?

Last Sunday the Times of India wrote '" 35% of what Indians eat today is foreign." On  reading  further one  realizes  a  lot  of  food  grown here  originated  from  other  parts  of  the  world are  today  local.  I encourage eating  loads  of  veggies  P.C.O.D, Low   semen  count,  hormonal  disorders  ,depression , psychological problems  ,obesity, cancer and a  host of  degenerative  diseases are  prevented  with  fresh  produce.
Later on I went shopping with my niece for groceries walking down the supermarket she picks up yellow and red bell peppers, zucchini, various sprouts, tomato ketchup, pasta, bread, yogurt and butter. No bhindi(lady finger), dudhi( bottle  gourd), parval(pointed gourd), gavar(sword beans , karela(bitter gourd), kadu(pumkin)tinsa (round gourd )turai (ridge  gourd ) etc ....
That  evening  I  was being  thanked  by  someone  for  helping  her  cut  down  on  caffeine  and  I  asked  if  she  was  eating  loads  of  vegetables  and  she  said  daily  a  lot  of  broccoli  at  night. I was so appalled as broccoli is one of the most difficult vegetables to digest especially at night and were not summer or monsoon   vegetables. Further on I met my friend who owns a health shop and was venting my distress to her. " I am so careful .", was her reply, " I make it a point that my children and  me   eat vegetables- I have taught them to make mattar(peas) paneer, soya kheema, moong vegetable and raswala alu ( potato)." WHERE ARE THE VEGETABLES????

I am so frustrated and to top this niece messages. “For dinner I am having a boiled egg and simultaneously I am boiling tindli which I am going to have with chat masala." I nearly threw up .A country  that  grows and  makes  amazing  vegetable  preparations  is  down  to  this. No wonder we are becoming the disease capital of the world. I wonder  what  I  will  learn this weekend on food habbit.


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

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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
Ingredients
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

Ingredients

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

Method

·         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

COCONUT AND ROSE WATER PUNCH

COCONUT AND ROSE WATER PUNCH
(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.


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


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