Wednesday, July 4, 2012
Growing Alfa alfa at home
Wednesday, December 28, 2011
Winters - the vegan way
Delhi’s winters are quite famous for being freezing to the bone. Apart from clothing people adopt various methods to stay warm in these biting winters. Though non vegan methods are the more popular ones, there are many vegan methods to keep warm too. Read on to know more....
Let’s first take a look at Indian food...
Ajwain (carom seeds) – can be used in herbal tea, rotis, parathas, veggies, pulses, and any other conceivable manner.
Til (sesame seeds) – used in the form of gajjak, til patti, til laddu, apart from such sweet preparations, they are used in foods either as a paste to thicken gravies, or as whole seeds. Can be sprinkled over salads or tahini can be used as a salad dressing too. Find just any way to add them to the diet. They are supposed to provide heat to the body.
Gud (Jaggery) – I do not know how far it’s true that it gives heat to the system but in winters jaggery is consumed in large amounts. Many sweets are available from Diwali onwards which use gud as a sweetener. Those with a sweet tooth even finish off their meals with a piece of it!
Adrak or Sonth (Ginger or dry ginger) – Dry ginger is used particularly in side dishes or to add flavour to some desserts. Fresh ginger is added to almost everything ranging from herbal tea to adrak murabba (candied ginger).
Laung (Cloves) – a few of them thrown in a side dish gives it its sharp flavour. They can spice up even sweet dishes.
Dalchini (Cinnamon) – Widely used in winters from tea to desserts.
Jaiphal (Nutmeg) – This is supposed to be winter’s favourite spice! Provides heat to the system.
Javitri (Mace) – Derived from the same plant as nutmeg, the effects are similar though the flavours are different.
Moti Elaichi/Badi elaichi (Brown Cardamom) – Produces heat.
Pepper - gives that fiery bite to any dish
Saffron - a heat giving spice though with a mild aroma
Kachi Haldi (Fresh Turmeric) – Available fresh at this time of the year it keeps colds away.
Badam (Almonds)- widely used as a heat producing nut. I use it as almond milk.
Gondh (Edible gum) – Used in sweet preparations fried and mashed...good for the bones too.
Hari Mirch (Green Chillies) – The fiery green chilli is part of salad too apart from spicing up veggie dishes and parathas. Must be tried to know how it heats up the system!
Lal Mirch (Red chillies) – gets you sweating even in winters...!
Peanuts – High protein and energy-giving nuts.
Garlic – bite a raw clove and feel how it warms your insides...
Bajra millet, corn millet - high fibre and energy-rich grain...
All the seasonal fruits and vegetables are must eats. Especially the citrus fruits, as they help maintain the vitamin C levels and prevent attacks of colds, coughs etc. Green smoothies too are important.
Exercise –
Walks especially morning walks! Surprising? True, getting out in the morning is the best way to beat the cold.
Yoga is another way to do it........ The mudra called ling mudra is a heat generating yogic hand stance.
Method – Interlink your fingers to form a single fist from both your hands as in volleyball. Your right thumb should be the first of your fingers towards you and should encircle the left thumb. Hold the left thumb up erect and hold for a few minutes. Preferably sit erect while performing this mudra.
It is used to generate heat in the body. It also helps in cold, cough, sinusitis, asthma and to dry up phlegm. Increase fluid intake when using this mudra. (Ref. Yog Sadhna by Swami Ramdev)
Other tips – Spreading a shawl or a blanket on your cot before sleeping on it keeps you cosy throughout the night (Of course you would need to use your quilts or blankets to cover up too!)Enjoy the chill..!! Happy Winters!
Let’s first take a look at Indian food...
Ajwain (carom seeds) – can be used in herbal tea, rotis, parathas, veggies, pulses, and any other conceivable manner.
Til (sesame seeds) – used in the form of gajjak, til patti, til laddu, apart from such sweet preparations, they are used in foods either as a paste to thicken gravies, or as whole seeds. Can be sprinkled over salads or tahini can be used as a salad dressing too. Find just any way to add them to the diet. They are supposed to provide heat to the body.
Gud (Jaggery) – I do not know how far it’s true that it gives heat to the system but in winters jaggery is consumed in large amounts. Many sweets are available from Diwali onwards which use gud as a sweetener. Those with a sweet tooth even finish off their meals with a piece of it!
Adrak or Sonth (Ginger or dry ginger) – Dry ginger is used particularly in side dishes or to add flavour to some desserts. Fresh ginger is added to almost everything ranging from herbal tea to adrak murabba (candied ginger).
Laung (Cloves) – a few of them thrown in a side dish gives it its sharp flavour. They can spice up even sweet dishes.
Dalchini (Cinnamon) – Widely used in winters from tea to desserts.
Jaiphal (Nutmeg) – This is supposed to be winter’s favourite spice! Provides heat to the system.
Javitri (Mace) – Derived from the same plant as nutmeg, the effects are similar though the flavours are different.
Moti Elaichi/Badi elaichi (Brown Cardamom) – Produces heat.
Pepper - gives that fiery bite to any dish
Saffron - a heat giving spice though with a mild aroma
Kachi Haldi (Fresh Turmeric) – Available fresh at this time of the year it keeps colds away.
Badam (Almonds)- widely used as a heat producing nut. I use it as almond milk.
Gondh (Edible gum) – Used in sweet preparations fried and mashed...good for the bones too.
Hari Mirch (Green Chillies) – The fiery green chilli is part of salad too apart from spicing up veggie dishes and parathas. Must be tried to know how it heats up the system!
Lal Mirch (Red chillies) – gets you sweating even in winters...!
Peanuts – High protein and energy-giving nuts.
Garlic – bite a raw clove and feel how it warms your insides...
Bajra millet, corn millet - high fibre and energy-rich grain...
All the seasonal fruits and vegetables are must eats. Especially the citrus fruits, as they help maintain the vitamin C levels and prevent attacks of colds, coughs etc. Green smoothies too are important.
Exercise –
Walks especially morning walks! Surprising? True, getting out in the morning is the best way to beat the cold.
Yoga is another way to do it........ The mudra called ling mudra is a heat generating yogic hand stance.
Method – Interlink your fingers to form a single fist from both your hands as in volleyball. Your right thumb should be the first of your fingers towards you and should encircle the left thumb. Hold the left thumb up erect and hold for a few minutes. Preferably sit erect while performing this mudra.
It is used to generate heat in the body. It also helps in cold, cough, sinusitis, asthma and to dry up phlegm. Increase fluid intake when using this mudra. (Ref. Yog Sadhna by Swami Ramdev)
Other tips – Spreading a shawl or a blanket on your cot before sleeping on it keeps you cosy throughout the night (Of course you would need to use your quilts or blankets to cover up too!)Enjoy the chill..!! Happy Winters!
Thursday, September 29, 2011
Vegan Event on Oct 2nd
We are having a vegan event in Delhi on the 2nd of October. Follow the link below for details or copy paste the URL:
https://www.facebook.com/photo.php?fbid=267867536586986&set=t.1151307470&type=3&theater
https://www.facebook.com/photo.php?fbid=267867536586986&set=t.1151307470&type=3&theater
Monday, September 19, 2011
Vegan home remedy for cold
With the monsoon almost over, I am yet to get rid of its leftovers…a bad cold with sinusitis attack which has just graduated to a cough...I was seriously wondering how long it would last and sooo missed my non-vegan days when I’d just take a “haldi doodh” (turmeric milk) and it would be gone…so much so that I even contemplated giving in to the temptation of taking it as I argued with myself that it was “for medical purpose only!” But then having made the vegan decision, I steeled myself against the temptation. On the other hand since I’m simply against pill-popping and have heavily relied on good old grandma’s wisdom I’ve missed this particular potion from the time I made the switch…so I now had to find a mid-way or an alternate…so I started experimenting to find an alternate remedy. I obviously decided to veganise the recipe. I tried different variations and have finally found one that actually works. So here I am sharing a recipe of “Vegan haldi doodh.” First to make a paste for the milk and then the procedure to make the concoction using that paste.
To make the paste for the milk:
½ cup almonds, ½ cup cashews, 1 cup water
Dry blend the nuts until powdered. Add the water and blend until thick and creamy. This can be stored in the refrigerator in a covered container.
To make the Vegan haldi doodh: (for 1)
1 cup water, 1 tsp sweetener of your choice (do not use aspartame or any artificial sweetener), ½ tsp turmeric powder, 2 tbsp of the almond cashew paste (recipe above).
Mix all the ingredients and bring to a rolling boil and continue for a minute. Remove, strain and serve hot.
Instructions to administer it:
It is to be taken as hot as one can take. Pack the politeness away for a while as the best way I found of drinking this for the best prognosis is – no jokes…to slurp it…truly the best way to take something really hot without burning the tongue…try it…you’ll be surprised…!! Remember not to take anything for at least an hour afterwards. Give it that much time to work on you. The best time to take it is the last thing before bedtime. It can be taken during the day too, but care must be taken to avoid eating or drinking afterwards. It is advisable to take this for at least 10 days continuously or for as long as you need for the problem to get cured. It can be taken two or three times a day. But at least once is a must. If you are taking once it should be at bedtime. Get well the vegan way…!!!
To make the paste for the milk:
½ cup almonds, ½ cup cashews, 1 cup water
Dry blend the nuts until powdered. Add the water and blend until thick and creamy. This can be stored in the refrigerator in a covered container.
To make the Vegan haldi doodh: (for 1)
1 cup water, 1 tsp sweetener of your choice (do not use aspartame or any artificial sweetener), ½ tsp turmeric powder, 2 tbsp of the almond cashew paste (recipe above).
Mix all the ingredients and bring to a rolling boil and continue for a minute. Remove, strain and serve hot.
Instructions to administer it:
It is to be taken as hot as one can take. Pack the politeness away for a while as the best way I found of drinking this for the best prognosis is – no jokes…to slurp it…truly the best way to take something really hot without burning the tongue…try it…you’ll be surprised…!! Remember not to take anything for at least an hour afterwards. Give it that much time to work on you. The best time to take it is the last thing before bedtime. It can be taken during the day too, but care must be taken to avoid eating or drinking afterwards. It is advisable to take this for at least 10 days continuously or for as long as you need for the problem to get cured. It can be taken two or three times a day. But at least once is a must. If you are taking once it should be at bedtime. Get well the vegan way…!!!
Monday, July 25, 2011
More on Rejuvelac
The last time I wrote on rejuvelac it was about how to make rejuvelac to start curd. This time let me tell you what some plus points about taking rejuvelac as a drink are.
It’s a home-made probiotic drink which increases the friendly bacteria called lactobacillus in the intestinal tract. These are generally found in the colon and are vital to maintain the pH balance of the colon and a healthy digestive system.
To reap the advantages of probiotics, they have to be consumed within 24 hours for best results which is possible only with this home-made drink rich in vitamins B, C, and E, proteins, carbohydrates, dextrines and phosphates.
Did you know that rejuvelac can be made from different grains like wheat, rye, quinoa, rice, oats, buckwheat etc. Well, each grain/seed has its own health benefit. So, one can make it from different seeds by turns.
Do read the article at the link below to read all the above info, including recipe to make rejuvelac out of cabbage and much more....!!
http://www.lookgreat-loseweight-savemoney.com/intestinal-bacteria.html
It’s a home-made probiotic drink which increases the friendly bacteria called lactobacillus in the intestinal tract. These are generally found in the colon and are vital to maintain the pH balance of the colon and a healthy digestive system.
To reap the advantages of probiotics, they have to be consumed within 24 hours for best results which is possible only with this home-made drink rich in vitamins B, C, and E, proteins, carbohydrates, dextrines and phosphates.
Did you know that rejuvelac can be made from different grains like wheat, rye, quinoa, rice, oats, buckwheat etc. Well, each grain/seed has its own health benefit. So, one can make it from different seeds by turns.
Do read the article at the link below to read all the above info, including recipe to make rejuvelac out of cabbage and much more....!!
http://www.lookgreat-loseweight-savemoney.com/intestinal-bacteria.html
Monday, July 18, 2011
What's next....?
Hi all! I remember when I started this blog there was this purpose of searching out and bringing together vegans in my city, Delhi. Our third potluck which we had on June 5th the World Environment Day was our best potluck as it had a 20 to 25 people strong gathering - the swell in numbers mostly due to the single handed efforts of our host Gaurav Jain. (For photos pls click on the link right at the bottom of this post.) His insistence in an endearing sort of way quite got to one and all! He ensured vegans and non-vegans joined in and this was quite a testimony to the fulfilment of the purpose I had started with and more...Why more...? Because it was not only from my city but also from the NCR (for those who are new to the term, it means around the capital region and includes Gurgaon, Noida, Gr.Noida, & Faridabad.) I am really really grateful to the Universe. To have brought me in touch with all the right people from time to time who kept adding to the numbers in their own capacities and for making the group what it has become. And then the group has its own dynamic members, so you see it’s a happening group!
This done, I’ve now started craving for more... I’ll let you know when I find something that calls out to me...Until then my next post is back to vegan health and nutrition in just a couple of days....Watch out...
Click on the link below for photographs of the Vegan potluck on the 5th of June.
If there is any difficulty doing so. pls copy paste the url
https://www.facebook.com/photo.php?fbid=214665695240504&set=t.1151307470&type=3&theater
This done, I’ve now started craving for more... I’ll let you know when I find something that calls out to me...Until then my next post is back to vegan health and nutrition in just a couple of days....Watch out...
Click on the link below for photographs of the Vegan potluck on the 5th of June.
If there is any difficulty doing so. pls copy paste the url
https://www.facebook.com/photo.php?fbid=214665695240504&set=t.1151307470&type=3&theater
Wednesday, June 15, 2011
Making Rejeuvelac
I've been asked to post the recipe of rejeuvelac so here it is..!
Take 1/4 cup of wheat berries (normal wheat grain), and wash it well. Soak in 1 cup of drinking water. Use a glass container to soak and allow it to breathe (container should not be airtight.) Allow to stay for 2 days in summers and 3 to 4 days in winters. The water begins to look like lemonade when mixed and there's the light fermented smell - sorry can't really call it aroma..:))If there's a strong smell and froth floating on top, then it's been over-fermented. Better to discard this and re do it. Once done, allow it to settle and remove the water and use this water to set the curds. Rejeuvelac also has other uses which I will post later.
Take 1/4 cup of wheat berries (normal wheat grain), and wash it well. Soak in 1 cup of drinking water. Use a glass container to soak and allow it to breathe (container should not be airtight.) Allow to stay for 2 days in summers and 3 to 4 days in winters. The water begins to look like lemonade when mixed and there's the light fermented smell - sorry can't really call it aroma..:))If there's a strong smell and froth floating on top, then it's been over-fermented. Better to discard this and re do it. Once done, allow it to settle and remove the water and use this water to set the curds. Rejeuvelac also has other uses which I will post later.
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