Being Vegetarian

I came across many people who were vegetarian. No - I don't mean who also eat vegetables - I mean who only eats vegetables. It was very simple for me - vegetarian means who don't eat meat or chicken or fish.

But these airlines keeps confusing me. Last week, while doing on-line checkin, they asked me on web about my diet. There were total 22 options. Once I checked on Asian Vegetarian meal and it had seafood. Next time I was cautious and options were Hindu meal, Vegetarian meal, Vegan meal, Raw vegetarian meal bla bla bla... Oh Gosh.Finally, I found myself fitting in Lacto-ovo-vegetarian meal plan. This meal plan does not include any animal flesh of any kind but includes dairy.

In many countries people see me as stranger - Vegetarian? what does that mean? This also includes my aid worker colleges and they often ask me since when i am vegetarian? what is the source of protein? At the same time I also come across many people from various countries are vegetarian (of them over 70% were females from Europe or Australia).

In this new age, vegetarianism has become the buzz word around the globe. More and more people are turning vegetarians. Celebrities are endorsing vegetarianism. What is this craze all about?

Let us revisit some of the more compelling reasons and freshen our perspective. Let me clarify here that vegetarian food means food from the plant kingdom. All dairy products are as much animal food as meat and eggs are. Even though in our culture we have always considered milk and milk products as vegetarian, we cannot deny the fact that these come from animals and are technically animal products.

During my discussions with them, I found people are vegetarian based on one or couple of Environmental Issues, Biological Issues, Health Issues, Economical issues, Ethical issues and Spiritual Issues. This way being vegetarian or vegetarianism becomes a fashion and health statement.

However, I am vegetarian because my family taught me to be vegetarian or did not taught me to eat meat. I come from a family where we have grown up in totally vegetarian environment - never even tasted meat; not even once.

This was from religious way of living life and not only people or family - many villages around my villages are vegetarian. First time i came across seeing people eating meat when I was 25 year old.

Religion, Ayurveda and Vegetarianism : 

The tradition of vegetarianism comes from India’s religious background. The Manu-smriti, a Vedic guide for human behavior says, “having considered the origin of flesh foods and the cruelty of fettering and slaying corporeal beings, let man entirely abstain from eating flesh.” It goes on to say that eating meat “involves killing, and consequently leads to karmic bondage (bandha).”

The Mahabharata, another ancient Indian text, explains that a healthy vegetarian diet is sattvic, increasing purity of consciousness and longevity. Other references in Vedic literature refer to fruits, vegetables, grain, nuts and dairy products as fit for human consumption. And the Bhagavad Gita says that lovingly offering food to others also helps us to shed our karma.

Sattvic food is fresh, pure and vegetarian. This includes fresh fruits and vegetables, grains, whole grain breads, nuts, seeds and salads. Foods that have a naturally sweet taste are sattvic. This does not include refined sugar products, but refers to anything that has a sweet taste without any additives, such as grains (rice, wheat and barley), breads, honey and fruits. Milk, herbal teas, pure fruit or vegetable juices and water are also included in this group. Organically grown foods are preferred, as fertilizers, pesticides, chemicals and preservatives are tamasic.

Mushrooms, onions, garlic and the excessive use of spices should be avoided, as they are rajasic and/or tamasic. Alcohol, products containing caffeine (coffee, chocolate, tea, cola) and meat should be moderated or eliminated from the diet.

A vegetarian diet is preferred in Ayurveda, but it is not mandatory.

P.S: I am a total vegetarian and am not trying to advertise / promote non vegetarianism.

Super foods for Super health!

It is very important to know which Fruits and vegetables could help you for good health. Which fruit helps lower your blood pressure? Lack of omega-3s is linked to depression and some physical problems but do you know which everyday food can provide you with these essential fatty acids? Are you worried about your eyesight?

Blueberries
Bursting with flavour, blueberries are one of nature’s gems. They act as an antibiotic by blocking bacteria that cause urinary tract infections. Some people like to eat them frozen because they taste like sherbet! These vitamin C, fibre and iron rich berries beat 40 other types of fruit and vegetables with their ability to neutralise free radicals, those nasty particles that damage cells and enhance the effects of ageing. They benefit your eyesight too, not surprising they have been dubbed the “vision fruit” in Japan.

Avocados
Known as “nature’s butter” they contain “good” fats (monosaturated) that may cut the risk of heart disease. They help regulate thyroid problems and are also a powerful source of vitamin E, a fantastic skin improver. Some studies show that avocados may also help prevent rheumatoid arthritis. What’s more, they contain the powerful antioxidant lutein, which can help protect the eyes from cataracts and hardening of the arteries. Can’t be bad!

Bananas
Moneys aren’t daft. Besides providing instant energy, their favourite food containing magnesium and vitamin B6 is one of the most nutritious tropical fruits around. Fibre from green bananas reduces bad cholesterol while ripe bananas are one of the best ways to soothe an upset stomach. And that’s not all! They can relieve heartburn, helps decrease the risk of a stroke and are packed full of potassium which can lower your blood pressure. It’s easy to see why they are classed as a super food!

Garlic
Said to bring good luck, protect against evil and ward off vampires. Well, who knows? What is sure is that garlic deserves its reputation as “king of the herbs”. Freshly crushed, it can kill bacteria at a distance of 20 centimetres, by the smell alone! It is good for the immune, digestive, nervous, respiratory and excretory systems and is beneficial for the heart, lungs, skin, hair and eyes. It contains the active ingredient allicin, which has an immune enhancing effect and studies have linked garlic to a lower risk of stomach cancer. If you catch a cold or flu, garlic will help cut its duration by half.

Pomegranates
This super fruit with the edible seeds has higher antioxidant activity than red wine and green tea, which may be why a number of studies show it may prevent skin cancer and kill breast and prostate cancer cells. It also helps fight Alzheimer’s disease, is great for reducing plaque build up in the arteries, improves the function of the intestines and strengthens the walls of the tiny blood vessels that supply nutrients to the skin. What’s more, it also has a reputation as a powerful aphrodisiac. Wow, what an all rounder!

Tomatoes
These juicy red guys contain the antioxidant lypocene which can protect against cancer, lower your cholestoral and protect against heart disease. Lycopene, also found in red peppers and watermelons, is best absorbed by the blood when taken with a little oil. Ideally, for good health, eat at least one cooked tomato, or tomato based product daily, for example, pasta sauce. Yes okay... even pizza sauce counts...

Tea
Thirst-quenching and delicious definitely, but recent research shows tea is also high in antioxidants and may protect against cancer and heart disease. Don’t add milk or worse – sugar, which may negate its health-giving benefits. Serious tea drinkers should remember that the dash of milk in each cup adds up and can contribute significantly to the amount of fat in their diet, increasing the risk of heart disease and cancelling the protective effect of the antioxidants, so drink it black if you can.

Lemons
This golden gem of the fruit world is virtually a powerhouse of health. It contains Vitamin B and E, potassium, magnesium, copper, phosphorus, zinc, iron, manganese and is the greatest source of vitamin C around. But that’s not all – they are jam-packed with bioflavonoid too, beneficial to the lining of the digestive tract, respiratory system, heart and circulation. Lemons are fantastic for keeping skin and body tissues healthy and are best eaten fresh, raw or juiced.

Grapes
Rich in bioflavonoid which have powerful anti-cancer properties, these fruits of the vine also contain resveratrol which fights the enzymes that can stimulate cancer cell growth. They help prevent narrowing the hardening of the arteries too. As if that isn’t enough, they are stuffed with fibre and protein. Try to eat a small bunch of grapes five times a week or drink it in juice form. If you’re worried about your eyesight, try eating red grapes – a source of the carotenoids lutein and zeaxanthin which studies show may protect against age-related macular degeneration.

Walnuts
When it comes to health benefits, tasty walnuts are not a hard nut to crack. Walnuts are an important source of monounsaturated fat, a protective fat which the body can not manufacture. Walnuts concentration of omega-3s has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits. Those who know about these things, say they are helpful for those who suffer from asthma and rheumatoid arthritis and skin disease such as eczema and psoriasis too. Nuts also contain dietary fibre, magnesium, copper, folic acid, protein, potassium and vitamin E. You’d be nuts not to eat them!

Broccoli
Time and again studies have singled out broccoli as a “wonder food”. It contains almost twice as much protein as steak and is also a source of folic acid which helps prevent many cancers, Alzheimers and a whole host of other serious conditions. Broccoli is full of chromium, vitamin C and iron and is high in fibre too, which can help cut the risk of bowel cancer. Aim to eat a protein atleast three times a week. Those greens are good for you!

"Lack of omega-3s is lined to depression and some physical problems but do you know which everyday food can provide you with these essential fatty acids?"

Walnuts

Lemons

Avocados

Bananas

Blueberries

Broccoli

Garlic

Tomatoes

Grapes

Pomegranates

Tea

Aamras (Mango pulp)

Important declaration: I have written this after eating “Aamras and chapatti (Roti)” as my lunch today.

The King of fruit : Mango has been known as King of fruits and it has been around for atleast 6,000 years. It has been described in ancient Sanskrit literature like Valmiki Ramayan and “Ayurvedic healing and cooking”. According to Ayurveda it balances all the three doshas and acts as an energizer. They are rich in antioxidants such as beta-carotene, and Vitamin C, Antioxidants have been shown to play an important role in the prevention of cancer and heart disease. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when eaten they aid our immune system. Mangoes also supply potassium and fiber and are low in calories. The insoluble fiber, abundant in mangoes, aids the elimination of waste from the colon and prevents constipation.



Plain aamras : Photo by Vikas



Aamras : This recipe is very popular both in Gujarat and Maharashtra. In fact, in both Gujarati and Maharashtrian weddings, I have had aamras served with puris. In Gujarat, the traditional way is to serve aamras with pooris. But it can also be had after a meal as a sweet dish, dessert or just about at anytime.



When I was kid, my mom uses to serve this either with chapatti (Roti) or with Rice. I still miss that taste.

Ingredients for the aamras:

1. As many number of mangoes you want. I used 5 mangoes for 3 person
2. sugar or jaggery
3. cardamom powder (optional)
4. saffron strands/kesar (optional)
5. milk (optional)
6. Dry fruits for dressing (Optional)

Aamras with dry fruit topping

Method for making aamras:

1. Wash the mangoes. Then peel and chop them.
2. In a blender, add the chopped mango pieces and blend.
3. Optional : Add little milk (More milk will lead you to mango milk shake)
4. Optional : Add cardamom powder, and saffron while blending
5. Sugar: Add sugar / Jeggery . Please note that the quantity of sugar depends on sweetness of mango and individual preference of sweetness. I usually prefer not to add when mangos are sweet enough.
6. Chill in the refrigerator.
7. Optional: Add your choice of dry fruits to the aamras as topping. If adding cashew-nuts, fry the nuts till golden brown and than mix it with aamras.
8. Optional: you can also top it with grated chocolate and cream.
9. It can be served as desert. I just love it simple aamras or with Vanilla ice cream. It is just heavenly to have aamras with vanilla ice cream.

The best thing about this is that it is very simple to make, does not require too many things to cook, tastes good and can be eaten with rice or any kind of breads.

Lentil Soup: Health Benefits and Recipe

Lentil is a type of pulse of legume family. It is an important part of diet in South Asia and Middle East though it is used around the world. The four largest producers of lentil in order are Canada, India, Nepal and USA. In Indian Sub-continent mainly four types of lentil namely Moong, Masur, Arhar and Maas or Urad are used.

Lentil contains high level of protein including amino acids, dietary fibre, folate, vitamin B1, iron, carbohydrate and iron. It helps to reduce cholestrol and weight and is good for diabetic. It helps to digest food.

Lentil soup is prepared in different ways. The most commonly way of cooking is explained here.


Ingredients (for preparing 1 litre of soup): 
Lentil: 250 gm, turmeric: 5 gm, salt: 10 to 15 gm, cumin seed: 5gm, garlic: 2 cloves, chilly (green or red): 2 pcs, bay leaf: 2 pc, onion: 1/4 pc, oil/ghee: 30 ml & green coriander leaves: 25 gm. Garlic, onion, chilly and coriander leaves need to chopped.

May 14, 2011 : Daal cooked by Pankaj while in Oxford

Roast lentil in a frying pan for 5 minutes. Though roasting is not necessary however it adds taste. Wash roasted lentil and place it in pressure cooker with water. If you do not use pressure cooker, you need to use more water (1.5 ltr). Add turmeric and salt. Place pressure cooker on oven and once whistle starts making noise, turn flame down. Cook it for 20 mins. The cooking time vary considerably and largely depends on type of lentil and whether lentil is roasted or not. Roasted lentil needs to be cooked longer. Take a fry pan and place it on oven. Add oil/ghee. After 2 mins add cummin seeds. Once cumin seeds become brown add bay leaves, chopped garlic, chopped onion and chopped chilly. Cook the mix until it gets brown. Remove pressure cooker cover and add the mix to lentil. Place pressure cooker again on oven and wait until the soup boils. At the end pour soup into bowl and sprinkle chopped green coriander leaves. The dish is ready to be served.

Ayurveda : Spice and Green

Ayurveda literally translates to "the science of life". In Ayurveda, health is defined as an active state of wellness--a state in which you truly live, not merely exist. The ayurvedic approach to health is inclusive, extending to your daily diet, your routine, and your environment. Ayurveda offers a wide range of therapies and tools to restore balance, from dietary recommendations and ayurvedic rasayanas--herbs, fruits and spices that help maintain good health--to internal cleansing and rejuvenation treatments.

Spices are pungent or aromatic substances obtained fromthe bark, buds, fruit, roots, seeds or stems of various plants and trees and used to season or flavor foods. Spices are revered in the ayurvedic tradition because of the therapeutic value they bring to a meal. There are almost no dishes in ayurvedic cooking that are not embellished with the aroma, flavor and healing wisdom of spices.

The exotic colors and heady aromas of spices can elevate an ordinary dish into a sublime feast for the sense of sight, smell and taste. What's more, most spices also come with therapeutic properties, so every meal that includes spices can become an experience in enhancing health and well-being.

All six tastes -- sweet, sour, salty, bitter, pungent and astringent -- at every main meal is a basic tenet of Ayurvedic dietary wisdom, and spices are a convenient, flavorful way of accomplishing this.

Some general tips for cooking with spices:

• Most spices are potent, so a little goes a long way. You want the spices to enhance the flavors of foods, not overpower the whole dish.
• When blending several spices in a dish, experiment to find combinations you like. Be adventurous! A good Ayurvedic cookbook can start you out with suggestions for spices especially balancing for mind and body in each season.
• Many spices release their flavors and aromas best when sautéed in Ghee (clarified butter) or oil, some when they are dry-roasted. Be nimble when sautéing or roasting spices, they tend to burn quickly. Remove from heat when aromas are released and continue stirring or shaking to prevent burning.
• Look for organic, non-irradiated spices.
• Store spices in airtight containers away from heat and light.

Since diet, along with daily habits, is crucial to the health of an individual, it must be made clear at the outset that there is no standard ideal diet for all people in general. The various factors that need to be kept in mind while working out the ideal diet, which will be distinctly different based on the person’s specific constitutional characteristics, are as listed below:

• The natural qualities of each food.
• How those natural qualities can get altered.
• The effects of combining foods – proper and unacceptable combinations.
• The quantity of food intake.
• Individual differences in food intake.
• The places & climate where the food is grown, prepared and consumed.
• The effects of the seasons and time of day.
• Avoidance of artificial flavors, chemicals, preservatives and colours.

Green : According to ayurveda, dark green leafy vegetables have a special place in the daily diet -- they are considered a particularly nutritious class of vegetables. And modern science says they contain important minerals such as calcium, magnesium, iron, potassium, vitamin A, vitamin K, vitamin B1 and B2. Ayurveda recommends that you have some leafy greens each day to help meet the nutritional requirements for optimal health.