Category: Traditional Food

Learn about our ancient food ingredients that is preserved till day and appreciate its health benefits.

From Tradition to Wellness: Embracing Fermented Rice and Probiotic Goodness

Shared by Tejaswini, member of 48days of Holistic Living workshop

In the quest for optimal health and well-being, we often seek out natural remedies and ancient wisdom. One such remarkable discovery is the combination of fermented rice and probiotics, a dynamic duo that holds immense potential for enhancing our overall wellness. This captivating partnership offers a plethora of benefits that go beyond the ordinary, revitalizing our bodies from the inside out.

Fermented rice, a time-honored practice that dates back centuries, involves the fermentation of rice grains using beneficial bacteria or yeast cultures. This transformative process not only enhances the flavor and texture of rice but also generates a powerhouse of nutrients and gut-friendly microorganisms. Coupled with probiotics, which are live bacteria and yeasts that confer health benefits when consumed, fermented rice becomes an extraordinary source of nourishment for our bodies.

In this blog post, we embark on a journey into the world of fermented rice and probiotics, exploring the incredible benefits that await those who incorporate them into their lifestyles. From supporting digestive health and boosting immunity to improving nutrient absorption and promoting mental well-being, the advantages are truly awe-inspiring. So, join us as we unravel the secrets behind this exceptional fusion and unlock the door to a healthier and happier you. Get ready to witness the wonders of fermented rice and probiotics as we delve into their extraordinary benefits and how they can transform your well-being.

CHOOSING THE RIGHT RICE VARIETY FOR FERMENTATION

When it comes to fermenting rice, the choice of rice variety plays a crucial role in the overall outcome and nutritional value of the final product. While modern, commercially available rice varieties may be more widely accessible and easier to cultivate, there is a growing appreciation for the importance of using traditional native rice varieties in the fermentation process. These heirloom grains, often passed down through generations, carry a wealth of benefits that contribute to the overall quality and authenticity of fermented rice products.

  1. Rich Nutritional Profile: Traditional native rice varieties tend to have a more diverse and nutrient-dense composition compared to their modern counterparts. They often contain higher levels of essential minerals, vitamins, and antioxidants, which are not only beneficial for our overall health but also contribute to the flavor and complexity of fermented rice.
  2. Unique Flavors and Aromas: Native rice varieties have distinct flavors and aromas that are deeply rooted in their terroir. When fermented, these flavors and aromas are further enhanced, resulting in a more intricate and enjoyable sensory experience. By using traditional native rice varieties, we can preserve and celebrate the culinary heritage and regional diversity of fermented rice products.
  3. Preservation of Biodiversity: Embracing traditional native rice varieties in fermentation practices helps preserve the rich biodiversity of rice. Many native rice varieties are adapted to local environments, resistant to pests and diseases, and exhibit robust genetic diversity. By cultivating and utilizing these varieties, we contribute to the conservation of agricultural biodiversity and safeguard the genetic resources that are vital for future food security.
  4. Cultural Significance and Heritage: Traditional native rice varieties are deeply intertwined with the cultural identity and heritage of communities around the world. By using these varieties in fermentation, we honor and respect the knowledge, traditions, and farming practices passed down through generations. It allows us to connect with our roots, promote cultural diversity, and support the livelihoods of small-scale farmers who have preserved these rice varieties for centuries.
  5. Environmental Sustainability: Native rice varieties are often better adapted to local growing conditions and require less intensive cultivation practices. They typically have a higher resistance to pests and diseases, reducing the need for chemical inputs. By embracing traditional native rice varieties, we promote sustainable agriculture, minimize environmental impacts, and contribute to a more resilient and ecologically balanced food system.

Few suggestions for the native rice – Thanga Samba, Garudan Samba, Kaattuyanam, Kullakar, Mapillai Samba, Poongar,..

Check out the native rice varieties available in our parent-community-run-store –
HLP Store

IMPORTANT POINTS TO FOLLOW:

🥣 It’s always advisable to use any of the traditional native rice variety. Alternating the variety also helps to get the various nutrients from different types. Every native rice variety is very unique with different healing properties.

🥣 Start the fermentation process in the afternoon only.

🥣 Sign of good fermentation is the bubbling you would see in the corners/ top, which mostly not the case with just night fermentation.

🥣 Soaking, sprouting, fermentation, slow cooking are the key methods to follow from the traditional cooking methods.

🥣 SOAKING: 2- 6 hours depending on the rice variety.

🥣 The rice must be cooked in SLOW COOKING method only as it ensures the maximum nutrients retention.

🥣 DESTARCHING is the most essential step during this process. So do NOT skip this step

🥣 Adding the SALT previous night only enhances the bioavailability(optional)

🥣 A simple fermentation is good for the gut microbiome. Addition of spices enhances and gives different benefits.
Ex : Cumin – Gastric Issues
Fenugreek – Arthritis

🥣 Using earthen vessels for cooking and fermentation is advisable.

🥣 Avoid consuming fermented rice during cold, fever etc. Observe your body and the changes.

🥣 Always use freshly cooked(Same day cooked) rice for fermentation. Also do not use cooked rice stored in refrigerator for this.

🧉Sharing the slow cooking method I am following for TN boiled rice variety.

METHOD:

⿡Soak the rice for 4 hours

⿢For 1 glass of rice, you would need 7-8 glasses of water. First, bring the water to a rolling boil. Never put the rice & water together while cooking.

⿣Wash the soaked rice 2-3 times until the water runs clear. Do not discard the water. This is good for watering plants(either pour it as it is or you can ferment this water, dilute and use for plants).

⿤Add the rice into rolling boil water and immediately bring the flame to sim. Let the cooking happen in sim only throughout. It takes 25mins to 40 mins to cook depending on the variety of millets, boiled rice or brown rice it is.

⿥Once the rice is cooked enough, drain and de-starch. Place it back on flame for 4-5 min. Rice is done.

🧉Time taken for pressuring cooking – 10min
Pot/ Open cooking – 20 min
Slow cooking – 45 min.

⿦Once de-starching is done, let it cool down. Add fresh water again to the cooked rice until the rice is covered and keep it overnight.

⿧DO NOT COVER IT WITH A LID. We all generally cover it with lid. I did the same mistake for long time. Only recently after getting into bread baking , understood the significance of using natural wild yeast that’s available in abundance in the air.

So, the right way is to cover the vessel with a Muslin cloth that allows the natural yeast to aid in the fermentation process. Closing it with Lid delays the process and it’s not much beneficial too.

⿨As mentioned, the right sign of fermentation is the bubbles at the corner / surface. So next day morning, you can have this elixir with added spices(optional), or however you like it. You can also drink the water.

⿩Do not boil/warm the fermented rice again as it will kill the good bacteria in it.

BENEFITS:

When fermenting rice, various vitamins and minerals can be present in the final product, depending on the specific rice variety used and the fermentation process. While the exact nutrient content may vary, here are some vitamins and minerals commonly found in fermented rice:

  1. B Vitamins: Fermented rice can be a good source of B vitamins, including thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and folate (vitamin B9). B vitamins are essential for energy metabolism, nervous system function, and red blood cell production.
  2. Vitamin K: Fermented rice can provide vitamin K, a fat-soluble vitamin important for blood clotting and bone health. Vitamin K is also involved in regulating calcium and promoting heart health.
  3. Antioxidants: Fermentation can enhance the antioxidant content of rice. Antioxidants, such as phenolic compounds and flavonoids, help protect cells from oxidative stress and may have potential health benefits, including reducing inflammation and preventing chronic diseases.
  4. Minerals: Fermented rice may contain minerals like potassium, magnesium, phosphorus, and iron. These minerals play essential roles in various bodily functions, such as nerve function, muscle contraction, bone health, and oxygen transport.

Collective content shared by Yamini, Dr. Lakshmy & Archana.

Uncovering the Hidden Health Benefits of Palm Jaggery: Nature’s Sweetest Secret

Nature provides us with an abundance of nourishing and healing foods, let’s embrace them for a healthier and happier life

Palm-related products such as Neera, Palm Jaggery, Palm Candy, and Palmyrah fruit are highly valued and were regularly consumed by our ancestors because of their high medical properties. Ancient scripts like Ayurveda and Siddha medicine are based on this.. And many tribal and village people still use this Divine product for their health and longevity.

Few years back, the Famous Journal of Nutrition and Health Sciences, Vol 4, Is. 1 published about these, and the whole scientific community was amazed to see how our ancestors know this value and nicely integrated it into their lifestyle 1000s of years ago.

Some of the nutritional properties are:

  • Vitamins: Good source of several vitamins, including vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), and vitamin B6. These vitamins are important for maintaining healthy skin, hair, and eyes, as well as for supporting the nervous system and immune systems.
  • Minerals: Rich in minerals such as iron, calcium, and potassium. Iron is essential for the production of red blood cells, while calcium is important for building and maintaining strong bones and teeth. Potassium is important for regulating blood pressure and supporting heart health.
  • Antioxidants: Contains natural antioxidants such as phenolic compounds and flavonoids, which help protect the body against damage from harmful free radicals. These antioxidants can also help reduce inflammation in the body.
  • Low glycemic index: Low glycemic index, which means it releases sugar into the bloodstream slowly and does not cause a rapid spike in blood sugar levels. This makes it a healthier alternative to refined sugar for people with diabetes or those looking to manage their blood sugar levels.
  • Digestive properties: Known for its digestive properties and is often used as a natural remedy for constipation, bloating, and other digestive issues. It can help promote regular bowel movements and improve overall digestive health.
  • Immune-boosting properties: Contains natural compounds that have immune-boosting properties, such as zinc and selenium. These compounds can help support the immune system and protect against infections.
  • Energy booster: Good source of carbohydrates and can provide a quick boost of energy. It is often used by athletes and people with active lifestyles as a natural energy drink.
  • Anti-inflammatory properties: Contains natural anti-inflammatory compounds that can help reduce inflammation in the body. This makes it a useful natural remedy for conditions such as arthritis and other inflammatory diseases. And Many more…

These are our In-house doctors and a must in every kitchen. Some easy home remedies

  • Cough and cold: Palm candy can be added to warm milk along with turmeric to help relieve cough and cold symptoms.
  • Sore throat: A mixture of palm candy, ginger, and honey in warm water can be used to soothe a sore throat.
  • Digestive issues: Palm candy can be mixed with ginger and cumin seeds and consumed after meals to aid digestion and prevent bloating.
  • Menstrual cramps: A mixture of palm candy, ginger, and sesame seeds can be consumed during periods to help relieve menstrual cramps.
  • Skin health: A paste made from palm candy and milk can be applied to the skin to moisturize and nourish dry, dull skin.
  • Anemia: Palm candy is a good source of iron, which makes it beneficial for people with anemia. It can be consumed along with foods rich in vitamin C to improve iron absorption.
  • Energy booster: Palm candy can be added to beverages such as tea or milk to provide a natural energy boost.
  • Detoxification: Palm candy can be mixed with lemon juice and consumed in the morning to help detoxify the body and improve overall health.
  • Headache: A mixture of palm candy and watermelon seeds can be consumed to help relieve headaches.
  • Nausea: Palm candy can be mixed with ginger juice and consumed to help relieve nausea.
  • Insomnia: A mixture of palm candy, honey, and warm milk can be consumed before bed to promote better sleep and relieve insomnia.
  • Joint pain: Palm candy can be mixed with fenugreek seeds and consumed to help relieve joint pain and inflammation.
  • Toothache: A mixture of palm candy and clove oil can be applied to the affected tooth to help relieve toothache.
  • Blood pressure: Palm candy contains potassium, which can help regulate blood pressure. Consuming palm candy regularly may help maintain healthy blood pressure levels.
  • Weight loss: Palm candy is a healthier alternative to refined sugar and can be used in moderation as a sweetener in weight loss diets.
  • Asthma: A mixture of palm candy, black pepper, and honey can be consumed to help relieve asthma symptoms.
  • Immunity: Palm candy is rich in antioxidants, which can help boost immunity and protect against disease. Consuming palm candy regularly may help improve overall immunity.
  • Constipation: Palm candy can be mixed with black salt and consumed with warm water to help relieve constipation.
  • Sunstroke: A mixture of palm candy and tender coconut water can be consumed to help relieve symptoms of sunstroke.
  • Blood circulation: Palm candy contains iron and copper, which are essential for healthy blood circulation. Consuming palm candy regularly may help improve blood flow and prevent anemia.
  • PMS (premenstual syndrome):
  • Palm candy and ginger tea: Boil a small piece of ginger in water and add palm candy to taste. Drinking this tea can help relieve menstrual cramps and other PMS symptoms.
  • Palm candy and sesame seeds: Mix palm candy with sesame seeds and consume this mixture during periods to help relieve cramps.
  • Palm candy and fennel seeds: Mix palm candy with fennel seeds and consume this mixture after meals to help relieve bloating and other digestive issues that can occur during PMS.
  • Palm candy and jaggery laddoo: You can make a sweet treat by mixing palm candy and jaggery with ghee and flour to make laddoos. These can be consumed during periods to help boost energy levels and relieve cramps.
  • Palm candy and milk: Mix palm candy with warm milk and consume this mixture before bed to help promote better sleep and relieve PMS-related insomnia.

This is a seasonal tree, that is from March to September, We would highly recommend aligning it with the season gift offered by mother nature and equipping your kitchen.

Ideally, it takes 50 L of Palm Nectar to make a good quality of fewer than 10 Kgs palm jaggery. It is a week process that involved, 5 to 6 types of skilled workers. Now the question is how you can keep the cost low? In the market, most of them add sugar and other items to reduce the cost and the quality of Palm products has really gone down.

Using White sugar because of low cost does not justify the to avoid use of Palm products. When you calculate the health benefits of this with other harmful low-cost products, you will know this is still a cost-effective solution in health terms.

We have fresh stock from farmers go ahead and book your subscription or try it once.. 🌴 Palm Jaggery & 🌴 Palm Candy

Eat Natural, Live Naturally!

Forgotten Indian Veggies

This was shared in our whatsapp community as part of reviving the ancient wisdom regular series. Join us to gain more wisdom!

These veggies may be rare and slowly disappearing from our plates, but they are bursting with flavors and nutrients that our bodies and souls crave. We have included common names in English and the botanical name only otherwise the post would be longer if we cover the native language names.

  1. Bread fruit – Artocarpus altilis
    Family of jackfruit & mulberry. It gets its name from the fact that its texture is often compared to that of freshly baked bread. While breadfruit is often cooked and eaten like a vegetable, it is actually a fruit that is harvested when it is mature but still unripe. When cooked, the flesh of the breadfruit is soft, creamy, and slightly sweet, with a mild flavor that is often compared to that of potatoes.
    Breadfruit is a good source of fiber, vitamins, and minerals. It is also a good source of complex carbohydrates, which can provide sustained energy. Because of its high nutritional value, breadfruit is sometimes referred to as a “superfood.”
  2. Sword Beans – Canavalia gladiata
    They are known for their long, slender pods that resemble a sword, hence their name. The pods of sword beans can grow up to 1.5 feet long and contain 6-12 seeds each. In addition to being used as a food source, sword beans are also used in traditional medicine in many cultures. They are believed to have various health benefits, such as reducing inflammation, lowering cholesterol levels, and improving digestion.
  3. Palmyra Sprout
    Also known as toddy palm sprouts or ice-apple, are the young shoots of the palmyra palm tree. It can be eaten raw or cooked and are often used in salads, soups, and stir-fries. You can also make flour out of and it and consume it several ways.
  4. Veldt Grape – Cissus quadrangularis
    A good source of calcium and may help to strengthen bones and prevent osteoporosis. While we all might have seen the ordinary 4 sided(sathura pirandai, hence quadrangularis) pirandai, there are more in Nature like rounded one(mani/uruttu pirandai), 3 sided(muppirandai), sweet(inippu), flat ones(olai), puli(sour), wild pirandai, leaf pirandai(ilai) etc. Also if its nodes are close to each other, they are classified as female and if far apart, they are classified as male. If you are reluctant to grow, or go through the precautionary measures of cleaning them, our fast selling store products made using Pirandai – Pirandai idli podi, Pirandai Vathal/papad are here for your rescue!
  5. Turkey berry – Solanum torvum
    Apart from its medicinal properties, it is used as a food source in many parts of the world. The fruit is often used in cooking as a flavoring agent and is particularly popular in Indian, Thai, and Indonesian cuisines. A great source of iron and calcium. It can heal stomach aches and enhance digestion. Tamil cuisine’s famous recipe Vathal Kuzhambu, Angaya podi are made with dried turkey berries. Make sabjis/stir fries, kuzhambu or curries.
  6. Clove Beans – Ipomoea muricata
    The name came because it looks like clove. The name of this vegetable in Malayalam is “Nithya Vazhuthina”, literally means, ‘Daily Brinjal’. Once it grows and starts flowering, you will get the veggie almost daily!. You need to know the right stage of harvesting time as it matures very soon. There are 3-4 varieties, like green and white long ones, purple ones, green & white short ones etc. This creeper plant comes from the same family as Morning glory, but unlike morning glory which flowers in day time, Clove bean flowers in the evening.
  7. Winged Beans – Psophocarpus tetragonolobus
    They are so named because their pods have distinctively winged edges, which make them resemble small airplanes. A highly nutritious vegetable with a good source of protein, dietary fiber, vitamins, and minerals. The plant is versatile and the entire plant, including its leaves, flowers, roots, and tubers, are edible and are used in different ways in different cuisines. The young and tender pods of the winged bean can be cooked and eaten like green beans, while the seeds can be cooked and eaten like peas or roasted and ground into flour. The leaves and flowers of the plant can be used in salads or cooked dishes, and the tubers can be boiled, roasted or fried and used in various recipes.
    It is also used in traditional medicine for various health benefits. They are relatively easy to grow and are an excellent addition to any vegetable garden or a healthy diet.
  8. Little WildGourd – Momordica cymbalaria
    A relative of bitter gourd but contains higher amounts of calcium, potassium, sodium, vitamin C and fiber than bittergourd. It can be used to make Poriyal,fry, pulikulambu, pickle, and vadagam etc. The fruits and tubers were used in the traditional medicine and as well as vegetable food by the tribal farmers. The fruits are useful in treating gout, rheumatism and sub-acute cases of the spleen and liver disease. The fruits juice and leaf tea of Little Wild Gourd is employed for diabetes, malaria, colic, sores and wounds, infections, worms and parasites, as an emmenagogue, and for measles, hepatitis, and fevers. Fruit pulp, leaf juice and seeds possess antihelimetic activity. This veggie is under threat of extinction.
  9. Giant Granadilla – Passiflora quadrangularis
    One of the largest fruit producing plant in the passiflora(passion fruit) family. Its a climber with squared sides(like Veldt Grape), hence the name ‘Quadrangularis’. While fruit is consumed as juice/beverage in some parts of the world, it is cooked as a vegetable for curries too. If you are growing this plant, if you can grow the passion fruit also, can help this plant to have more fruits. It is a tropical fruit that is not widely available in many parts of the world, but is certainly worth trying if you have the opportunity.
  10. Purple Yam – Dioscorea alata
    The plant is a type of yam and is related to other starchy root vegetables, such as sweet potato and cassava(tapioca).The root vegetable can be cooked in a variety of ways, including boiling, steaming, baking, or frying, and can be used to make everything from cakes and pastries to ice creams and jams. Purple yam is also a nutritious food, rich in complex carbohydrates, dietary fiber, and various vitamins and minerals. It is particularly high in potassium, which is important for maintaining healthy blood pressure and reducing the risk of heart diseases.
  11. Red Sorrel – Hibiscus sabdariffa
    Also known as Roselle, is a species of hibiscus plant. The one in poster is the edible calyces, which are the fleshy, cup-shaped structures that surround the seed pods of the plant. Red sorrel has a tart, fruity flavor and is used in a variety of culinary applications, including making teas, jams, jellies, sauces, and beverages. It is a good source of antioxidants, including vitamin C and anthocyanins, which are plant compounds that have been shown to have anti-inflammatory and disease-fighting properties. Some studies have suggested that red sorrel may have beneficial effects on blood pressure, cholesterol levels, and liver health. The plant is also used in traditional medicine for a variety of purposes. The leaves and flowers of the plant are sometimes used to make a poultice that can be applied to the skin to help with inflammation, while the seeds of the plant are sometimes used to treat digestive problems.
  12. Red Okra
    If you ask anyone to tell the okra color they would say green color. But are you aware that there are many varieties out there? Red okra is one of the native variety. There are more, like elephant tusk, musk/wild okra etc.
    Red okra is a good source of dietary fiber, vitamins C and K, folate, and potassium. It also contains antioxidants, such as quercetin and rutin, which can help protect the body against cell damage. In terms of culinary uses, red okra can be prepared in a similar manner to green okra. It can be boiled, roasted, fried, or pickled, and can be used in a variety of dishes, such as soups, stews, and curries. Red okra can also be used in fresh salads, as a garnish, or as a colorful addition to vegetable platters.

Let us not forget the wisdom of our ancestors, who knew the value of these vegetables long before we did. By rediscovering them, we can learn to appreciate the bounty of nature and reconnect with our roots. So, let’s spread the joy of these forgotten veggies and inspire others to do the same. Let’s sow the seeds of love, beauty, and health in our hearts and in our communities.

Archana.

Paruthi Paal – Cotton Seed Milk

Recipe Card

A traditional refreshing drink from the land of Tamilnadu. This is referred to as a ” Triple Nutrient Drink” which is rich in protein, fat and fiber. Try this energy drink at your home and share your experiences

BENEFITS OF COTTON SEED MILK

  • Rich in Protein, fat and fiber
  • Best for cold and cough
  • Helps to regulate menstrual cycle
  • Best for breastfeeding moms
  • Heals stomach ulcer
  • Helps to prevent PCOS

Cotton seed milk and coconut milk are the main ingredients in this recipe. A portion of rice flour is added to smoothen the consistency (can use any traditional rice flour/miller flour). This is one of the best alternative for cow milk (vegan milk).

World Banana Day

Want to know more about the fruit that The Nagas cultivated and the Buddhists ate, 1000’s of years ago?

Want to know why bananas are called a fruit of the Wise men?

Bananas are undervalued by us here in India, but to the rest of the world, it holds a lot of importance. The scientific name for banana is Musa sapientum, which means “fruit of the wise men.” Since today is World Banana day, we wanted to share some of the amazing facts you should know about Bananas. Bananas are a rare example of fruit which has three genes from one of its parents, Musa acuminata. It confers the ability to produce fruit without the need for seeds. The word, Bana is of African origin, which means finger. The word was introduced by salves that were brought to the Americas from Africa. In India, it is called plantain. With the help of Alexander the Great, the fruits traveled to Europe and Spain. Later a Spanish missionary brought the fruit to America. 

In a document, which is from 400 B.C, quoted in Sanskrit literature, which in the south was known as Sangam literature states that bananas were the only fruit permitted to Buddhists in those days. Furthermore, bananas were cultivated by ancient South Indian people who are once called Nagas. 

Bananas originated in Southeast Asia, it was said to be the world’s most consumed food, in the previous times. It is one of the most common fruits all over the world. Not to mention it has twice the amount of nutrition than what can be obtained from an apple. Plus it doesn’t require any specific fertilizer or maintenance except water. Yes, water is the main source to cultivate Banana. Thus said, Banana will grow in all types of climate. It is one of a few fruits which is available throughout the year. No auspicius function or puja is complete without full grown banana plant. Banana plant is treated as god, cow in india.

Banana is one divine plant, that has various used to mother nature and mankind. Right from its root to flower, everything is a healing property. Eg. The roots has a micro-organisms, which can purity the impure or contimanited water. That is why in olden days, you will find Banana trees in backyard. where waste water of the house is directed to it, and the water is filtured and send into ground. Whats an amazing ecofriendly fore sight our ancestors had!

Type of Bananas in India – Originally more than 100 nati varieties of Banana were available in India however after the green revolution, most fo the nati varieties of banana weren destroyed and only a few varieties are now currently available. Below is the list of Nati Variety Bananas as follows:

Best time to Eat Banana

Sevvalai (red banana) – which is more nutritious, cultivated in 10 months. Anyone can eat. Especially good for Newly married couples. It helps in weight gain.
Mondham Palam (thoothukudi, Nagercoil belt) – King of Banana. Highest nutrition in a single banana than other nati banana varieties. For babies start from 2+ years old, they can give. Rich in fiber and easy digestion.
Nenthram Palam (Kerala) – Its a must take for Babies (2+) and those for neuro problems and constipation. In Kerala, the semi ripens fruit will be prepared as Kanji and given to infants to gain more weight. Must eat for all ages. The famous chips of kerala is made from this.
Matti Palam (North TN) – Rich in fiber and very rare to get.
Yelaki palam (krishnagiri, karnataka) – Very tasty, good for digestion.
Naatu vaalai – Very rare to get.
Then (honey) vaalai – Rich in fiber, reduces constipation.
Poo vaalai – Not recommended due to high sugar content. One of the oldest variety.
Rasthali – Very tasty with a good aroma.
Malai vaalai – Only produce in Hill stations. Rich in Nutrition and good for weight gain.
Sirumalai – A rare variety grows only in Sirumalai. Very tasty and rich in fiber. The famous Siddha Build Temple, Palani’s Panchamritham is made from this fruit, which has various preservative and curative property.
Karpooravalli – Very tasty and easily grown in many parts of South TN. Good for constipation and digestion.

It is recommended to eat on an empty stomach to get more benefits. Or else need to at least eat 1 hr before food or after 2hrs of food. You can also take tea time in the evening. Must avoid eating before sleep. Avoid eating Hybrid bananas. 

Make sure the banana contains Seeds while you are eating. Eat daily one banana and stay healthy.

AMAZING BUT TRUE THINGS YOU CAN DO WITH BANANA PEELS (AND BANANAS)

  • Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite (or another bug bite) or on poison ivy will help keep it from itching and getting inflamed.
  • If you rub the inside of a banana peel on a scrape or burn, it will help the pain go away, keep the swelling down, and keep the wound from getting infected.
  • If you rub the inside of a small piece of the banana peel on a wart every night (or tape a piece of peel over the wart), the potassium in the peel can make the wart disappear in one to two weeks.
  • If you tape a banana peel over a splinter, the enzymes help the splinter work its way out of your skin (and also heal the wound).

Author: Velu Jayaprakash

Velu Jayaprakash is a social entrepreneur, product manager, techy, photographer, meditator, father of two angels, ancient wisdom seeker, holistic adviser and Soul coach. You can reach him at velu.jayaprakash AT gmail DOT com

Sustainable pregnancy for healthy and happy progeny – Part 1

Congratulations on deciding to nurture a new life within you.  It is a blessing to let God create and sustain a soul that will soon become your lifeline. While we speak so much about sustainable living, farming, gardening, recycling plastic etc, why no one ever talks about Sustainable pregnancy that enables and empowers parents-to-be with right knowledge, guidance and support that is beyond supplements, blood tests, scans and injections? Isn’t this the most wonderful and cherished part of couple’s life? Sustainable pregnancy not only makes them tide through this phase healthily, but also ensures they bring into this world healthy, happy babies. The next generation with good immunity, mind and spiritual inclination is all that our world needs right now.

Pre pregnancy care: Before you decide to embark on pregnancy journey, consider body and mind detox, essential lifestyle changes and listening to body. While all creatures have ability to reproduce, humans have been blessed with knowledge and thus we must responsibly care, nurture and develop the young life inside the womb and safely bring them into our world. To enable this, our body and mind must be free from  all kinds of toxins, wasteful and destructive things.

Body detox for healthy pregnancy: Ayurvedic panchakarma is one of the ancient, proven and effective way to dispel toxins (Ama) from the body.    Invest time in searching for an experienced Ayurvedic Vaidya who does panchakarma, prepares his own medicine, oils and also provides specific diet based on your body type during this phase. Any panchakarma done without proper diet doesn’t dispel all toxins and thus is waste of efforts. Please be aware of some panchakarma centres that don’t do the process under doctor’s guidance and diet. It is best to get panchakarma done for both (mother to be and father to be) a minimum of 6 months before conception.

Another important point is if you have had a miscarriage or medical termination of pregnancy, do wait for atleast a year for next conception. This time gap ensures body adequate rest and also remaining waste blood goes through menstrual cycle for a year.

Mind detox for healthy pregnancy: Just as Panchakarma frees body from toxins, meditation, gratitude and forgiveness frees mind from toxins. Everyday dedicating 20 mins of time to meditate, thanking the Universe, praying with devotion to beget a good baby and practicing forgiveness does relieve mind of all fearful thoughts we usually get in pregnancy.  Let go of all the grudge, revengeful thoughts, various fears, too much of overconfidence and ego out of the mind by simple meditation, pranayama and chanting and listening to Vedic mantras like Garbha Sanskar, Vishnu Sahasranama. Sudoku, Mandala design colouring, knitting, drawing are some of stress busting activities during pregnancy.

Listen to body:  If your body asks for a good exercise, practice yoga atleast for 30 mins daily, if it needs rest, food, water, simply do so. Don’t go overboard with mental and physical work in the name of being active and do not control the natural urges of the body, let it go out as it is a part of removing unwanted substances from the body.  Striking the right balance between work and rest is the key that is achieved by listening to your body.

Essential lifestyle changes to be made daily for optimum health: In our various blogs, WhatsApp groups, we always stress upon lifestyle corrections and habits to be done in our daily lives to benefit long lasting good health.

  1. Avoid/stop all 5 whites – White rice (replace with traditional, naturally grown rice, sometimes millets, no wheat), White flour/Maida (replace with Jowar flour, traditional rice flour, Millet flour), White sugar (replace with jaggery, honey, palm sugar), White milk (replace with Ragi milk, almond milk, desi cow humped milk that can be consumed as medicine if advised by Ayurvedic doctor), White table salt (replace with Himalayan pink rocksalt).
  2. Let us throw out all plastic, aluminium, non-stick cookware that can lead to various diseases and replace with mud, iron, bronze, copper, glass or steel cookwares.
  3. Oil bath twice a week with gingelly (sesame oil) is such an important and amazing way to ensure restful sleep and calm mind.
  4. Replace any kind of refined oil to cold stone pressed or woodchurned oils.
  5. It is also needless to say that naturally and locally grown food is best to health and environment.

Why is above process  important before embarking on pregnancy journey?  In our generation of bad health, sedentary lifestyle, unhealthy eating habits, digital addiction etc, we often forget to take care of ourselves, so how will we beget a healthy progeny? There is no gain without pain. Our efforts in the right direction will definitely yield good results. If the above process seems time consuming and expensive, then let’s wonder about how taking care of an unhealthy mother and baby seem? Isn’t it disheartening to see anyone suffer out of ignorance. It is time we spread the light of right knowledge.

Stay healthy and keep tuned to our next part that will cover pregnancy trimester wise nutrition through food, secret recipes, natural remedies and much more.

Traditional Foods for Improving Nutrition and Food Security!

“A seed is small but rich with possibility, like love, which is as humble as it is powerful.” —Pir Zia Inayat-Khan from “The Seed of Love”

Sacred Seeds
Artistic Display of Native Seeds- Cereal Grains, Millets and Pulses. Picture taken in a recent Seed Festival by Sustainable Livelihood Institute, Auroville

A recent FAO survey shows that less than 60-70yrs ago our ancestors consumed 150 types of foods, the current scenario is appalling to know that our diet has just 2 types of foods- Rice and Wheat.

Here are some questions for you to ponder-

  1. As a consumer, what is your contribution in reversing environment and health deteriorating factor?
  2. What are the benefits of adopting to traditional lifestyle/ traditional foods?
  3. Can preserving Heirloom/Traditional seeds be the solution to global food security?

I had an opportunity to attend ‘2nd Auroville Seed Festival‘ which happened in August 2018 at Bharat Nivas in “Auroville”. The Seed Festival hosted by Sustainable Livelihood Institue (SLI)-Auroville, is a celebration of traditional seed varieties, local farming communities and holistic agricultural practises. The event showcased over 350 traditional varieties. The event also showcased talks by several experts such as Environmentalist & Agriculture Scientist Mr.Pamayan, Mr.Ananthoo of OFM & Tula, seed saving expert Mr.Nel Jayaraman as well as leading Auroville-based farmers and seed savers including Krishna Mckenzie of Solitude Farm.

Seed Festival by Sustainable Livelihood Institute
Seed Festival-2018 in Auroville

Some excerpts from the Seed Festival event-

From the words of Pamayan ji– According to Tamil Sangam Literature the geographical landscapes are: Kurunji (Mountains), Mullai (Forests), Marudham (Agri Areas, Plains, Valleys), Neydhal (Seashore) and Palai (Desert, Parched Wasteland).

Quoting the words of a great Tamil poet and philosopher Thriuvalluvar–(Thirukural- Tamil to English Couplet 742): “maNinheerum maNNum malaiyum aNinhizhaR kaadum udaiya tharaN”.  English Transalation- The wealth of a country is not in its forts/buildings, but in its crystal clear water, an open space, a hill, and shade of beauteous thick forests (Mix of 7 types of crops) where the sunlight does not touch the ground thereby turning the soil into fertile land full of life.

Dating back to before 2000yrs, our forefathers practised Nature based farming in Kurunji landscapes; much importance was given to increase the organic matter in soil by adopting to no-ploughing & no-tilling farming , 7 crop farming (Mix of indigenous trees, small trees, shrubs, herbs, similar to Permaculture). Using manure from farm animals and composting the manure to increase the soil fertility were predominantly a custom in Mullai (Forests) landscapes. Rice & Fish cultivation was traditionally practised in Neydhal (seashore) landscapes. Rain Water harvesting techniques and installing Grand Annicut or Stone Barrier in running rivers/streams were implemented in Fresh Water Ecosystem or Marudham landscapes. Ancient Tamilians used 33 types of man-made structures for water harvesting and saving purposes, they were considered experts in building Stone Barrier structures. It is said that there were approximately 40,000 lakes in Tamil Nadu, and out of which 99.9% have vanished in the name of development- Bus Depots, government buildings, offices, etc..

Why did we loose our ancient Farming Techniques & Heirloom Seeds?

Genetic diversity of agricultural crops has reduced at alarming levels which has de-stablised fragile environment Eco-systems. Our ancient and local knowledge of land has been slowly destroyed or conveniently bought-away from us by wealthy corporations and government policies for economic gain. The reasons for wiping out the heirloom seeds and cropping techniques is to capture the highly profitable food market. Through a recent FAO survey, it is shown that less than 60-70yrs ago our ancestors consumed 150 types of foods, the current scenario is appalling to know that our diet has just 2 types of food- Rice and Wheat. How is that possible? You visit any supermarket, you see arrays of shelves with varieties of food items stacked in them, how on earth its just 2 types of food? Sadly, the answer is a yes! The main ingredient used in the manufacture of majority of foods are bi-products of rice and wheat.

The intake of traditional foods, naturally grown foods and wild foods (forest foods) has reduced, but we consume mono-agriculture based foods, industrial foods, fake foods, fast foods, GMO(genetically modified) foods, due to which we suffer from Low immunity and non-communicable (life-style) diseases like diabetes, kidney failure, thyroid, BP, heart disease, cancer, etc. have increased globally.

From the words of Ananthoo Ji– Only one GM crop is officially approved in India which is GM Cotton. However, an alarming report says that over 55 types of foods consumed in India are Genetically Modified. This is due to the imports (wheat, soya, etc) and manufactured foods of foreign origin which reaches our plates without proper health safety parameters from the government.

Traditional Foods for Food Security
A Clipping from a newspaper article.

Traditional foods are the only answer to boost our bodies natural immunity. A monopoly situation has been formulated by the greedy corporations to capture the food market profits by creating a difficulty to access our land based traditional and indigenous foods thereby reducing its consumption and health awareness to the public. Media and Advertisements play a lead role to confuse and favor public choices, especially children become the innocent victims, adults equally. Eg. paste with salt in it, manufactured drink claims to contain all the proteins and vitamins for a child’s growth, processed soya milk, pasteurized Milk, Pepsi ads by famous Sports person/ Actors, Breakfast cereals for weight loss, and the list goes on.

Monopoly through Fertilizer lobby, Industrial Seeds Lobby, GMO Crops:

Fertilizer lobby and Industrial Seeds Lobby is another culprit against Traditional foods. According to the Seeds Act, 1966., it is illegal to sell seeds by an individual farmer, only exchange is allowed. Yes, a farmer may feed the country and its people, may produce the seeds, but not sell ” Seeds”.  When seeds are under siege by laws and large corporations (Monsanto, Bayer) the farmer loses his/her heirloom (open-pollinated) seeds and traditional farming systems to high costing seeds hybrid and GMO seeds. Engineered seeds are those that cannot produce fertile seeds which can be sown again and these seeds require expensive, environmental and health damaging chemical fertilizers (glyphosphate) for very crop cycle. GMO crops are known to contaminate and damage generations of heirloom seeds. Large corporations will start removing the heirloom seeds from the hands of the farmer and establish or monopolize the seed market, thereby pushing the farmer to higher debts and suicide. Example, the GM cotton seed from Monsonta are bought and cultivated by 95% of the cotton growers accross India. Ironically, our country’s National Flag which has to be made to specifications set by our ancestors, including a particular size, measurement, a place to make the flag, and using natural fiber cloth Khadi; is now made by using GM Cotton.

Agrarian Economy, Seed Freedom and Seed Sovereignty:

A country’s economics is in its agrarian economy. We are in a state of seed emergency and the Agrarian economy lies in seed protection, seed freedom and seed sovereignty. Currently, 95% of GM cotton is dominating the Indian market, if a similar situation arises to Rice, Wheat or any other Vegetable crops, then the seed companies will dictate the food market by means of regulating and restricting seed availability to farmers. In not so far future, the seed corporations might refuse to sell seeds for farming activities in our land and instead we will be forced to establish expensive import links by growing food crops in 3rd world regions.

The Great Seed piracy takes control of the seeds of farmers and facilitates seed monopolies, seed regulations through laws, germ plasm (ex-situ), genomic mapping and gene editing through biotechnology and intellectual property rights backed by large corporations. Food security can only be achieved through seed protection. For instance, A traditional Rice variety- Thooyamalli, which has been domesticated through 2000yrs of perfection, and handed down through many generations which has seen many seasonal changes, pests, diseases and climate cycles, has to be revived through continuous growing (in-situ) of the crop and there by preservation of the seed is achieved. What happened to Rice variety IR8, a product of Green Revolution? It is does not exist now. Such is the situation of new age seeds which is released every year by means of biotechnology. Traditional farming practices and indigenous seeds are a valuable cultural heritage and indicators of biodiversity.

There is a local saying which translates to “When a siddhar dies, 100 herbs might risk becoming weeds”, it so happens because of lack knowledge to identify a weed which may as well be a health benefiting herb.

Significance of Re-adopting to Traditional fooDS:

Planting seeds of change in our decisions towards sustainable food choices is the only way forward. Ancestral food celebrates and honors our land and our ties to Mother Earth; indigenous foods are high in nutritional quality and is significant to promote good health outcomes, a means to alleviate poverty and malnutrition, prevents chronic life-style diseases like- Diabetes, Hormonal Imbalances, BP, Cancer, etc.

Significance of Seed Festivals:

Show your support to protect and promote traditional seed crops diversity by attending your neighborhood Seed Festivals. Seed Festivals are a movement, a culmination of passionate people committed to reviving heirloom seeds & traditional foods including Rice, Millets, indigenous foods; and is a way to bring public awareness to the economic and health importance of ancient food systems.

seeds balls
Hands on demonstration for kids to make Seed Balls. “Seed balls” or “Seed bombs” are mixtures of clay, compost and a seed. The mixture is rolled into a ball shape and left to dry for aerial seeding.  Masanobu Fukuoka popularized this ancient method of agriculture, where-by the seeds are thrown or dropped on land for aerial reforestation.

Celebration of Native Seeds
Bi-products of Oil seeds

Palm Leaf Products
Palm Leaf Products Displayed in Seed Festival.

Native Seeds Display
Native Seeds Display for Kitchen Gardening Enthusiasts

Solutions don’t care how the problem started.

Together we can be the Change- Lets Save Traditional seeds by consuming indigenous and local foods, else the future of our food, mother earth and its inhabitants are bleak.

Thank you Velu Anna for the opportunity!

Homemade Butter from A2 cows milk

Here is a pictorial representation to extract butter from A2/Natti Cows milk. This butter can be used to get healthy homemade ghee (recipe follows).

Ghee made at home with homemade butter gives wonderful aroma and taste than a store bought Ghee and its very healthy. Ghee made out of Holy Natti cow has amazing healing power than the ghee made of Jersey cows.

Click on https://swarnaprashana.org/amazing-facts-about-the-holy-cow/ to know more on holy cow

Method

  1. Start collecting the Cream or Malai from the boiled cows milk. You will get a good amount of cream when the milk is cooled completely. This can be arrived by refrigerating the boiled milk. Incase you forget to take the malai / cream from milk, you can take it from curd and mix with the rest of the collected malai.
  2. Store the malai in a Statinless steel container and refreigirate it. You can collect and store the malai for 2 to 3 weeks. Below is the cream/malai which was got from 1 ltr Natti cows milk and stored for 18 days. This quantity yields around 250 gms of butter.

cream-from-milk-and-curd

3. If you feel the butter is freezed and hard, jus keep it out until it becomes easy to take it in a spoon. But see to that it is cool, only then you can extract butter easily.

4. Keep 4 cups of water in the refrigerator and allow it to cool for half n hour.

5. Now take half of the cream in a Wet mixie jar and pour 1 cups of cold water. Use the pulse mode and whip the mixture in the mixie until you see the butter floating at the top (refer below pic). This might take 3 to 4 min of whipping. Please see to that the mixture is cold otherwise it would be difficult to take out the butter.

churning-in-mixie

6. Take out the floating butter with your hand and drop it in  bowl of cold water.

takin-from-mixie-1

immersed-in-cold-water

7. Repeat the same step with the rest of the cream. Once you have collected the butter, wash it well with the water in the which it was dropped.

8. Once washed well the soft homemade butter is ready.

takin-butter

9. Store it in a Stainless steel box and this can be stored for 2 days and can be used to preapare ghee

Note

*Always see to that the mixture cool which will make the process easier.

*If you feel you are not able to collect butter from mixie, jus freeze it for 5 min and whip again.

*We can also use a wooden buttermilk churner for extracting butter from cream or malai, which is one of the ancient and authentic method.

 

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Neer Dosa- Traditional dish with Poongar Rice (Womens Rice)

neer-dosai

Ingredients:

  • Poongar / Women’s Rice – 2cups
  • Grated coconut: 1 cup
  • Thin Poha/Paper Aval – 1 handful
  • Coconut Oil – For greasing
  • Salt, Palm Sugar – As per taste
  • Ghee/Butter

Procedure:

womens-rice

    • Wash and soak women’s rice for 8 hours minimum.
    • Grind the rice along with grated coconut and poha to form smooth paste. The consistency of the paste should be slightly thinner than normal dosa batter.

consis-1

    • Keep the batter covered for fermentation for minimum 8 hours.consis-2
    • Now, check the consistency of the batter to be a bit more thinner than normal dosa batter, add water if required.
    • Now add 1-2 tsp salt and 1/2 tsp sugar and mix the batter well.
        • Now smear dosa tawa (preferably iron tawa, avoid non stick and induction tawas) with coconut oil using coconut fiber.

smear-with-coconut

      • Heat the tawa for 2 mins, now pour dosa batter starting from outer circle and ending with inner circle and spread it with laddle to make circle.

pour-batter-from-outer

    • Pour coconut oil little by little on the sides of dosa to complete the round and cover.

cover-and-cook

  • Once the dosa is cooked, flip the other side and cover.
  • Remove from tawa and serve hot with a dollop of desi cow ghee or fresh butter and coriander-mint chutney.

ready

Note:

Jeera Pepper Rasam for Cold

Ingredients:

Pepper : 2tsp
Dhania seeds : 2tsp
Arisi Thippili (long pepper) : 1 1/2tsp
Thur dal : 1/2 tsp
Jeera : 2 tsp
Curry leaves : 2 to 3
Pudina leaves : 4 to 5
Tamarind : a small lemon size
Tomato : 1
Coriander leaves for garnishing

For Tempering
Ghee – 1tsp
Mustard – 1tsp
Curry leaves – 2 to 3

Method :

Soak Tamarind in water for 15 min
Heat a kadai and dry roast pepper, dhania, arisi thippili (long pepper) and thur dal and fry till it changes colour. Add curry leaves and pudina and swich off the stove. Grind into smooth paste by adding water.

Extract juice from the soaked tamarind add salt, turmeric and hing. let it boil. Add the ground paste once raw smell goes add reqd quantity of water and allow it to froth.(Rasam must not boil)
Heat a kadai and temper the items provided above and add to the rasam. Finally add tomato, coriander.

You will feel really releived from the body pain due to cold. The Arisi thippili used, gives a stong taste in the tongue which will soothe the throat.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.