All posts by HealthyLife

HealthyLife is a part of www.WeRIndia.com, an all India – centric website (https://healthylife.werindia.com) and is solely owned and operated by WeRIndia.com. It is a Indian nutritional portal providing educational articles.This nutritional port was launched on February 5th, 2015.
RECIPE OF TRADITIONAL KASHAYA DRINK

Recipe of Traditional Kashaya Drink

In India, Traditional way of getting ready to fight the cold and cough is with a homemade drink called Kashaya. Kashaya is nothing but a mixture of good herbs that we find in our kitchen. Recipe of kashaya is simple and the effect of the khashaym on our health is great.  Little spicy and sweet with blended herbal flavor – kashayam removes stuffiness, relieves throat congestion. Body immune system also boosts with use of these medicinal herbs. Here is Kashaya recipe for you all.

Ingredients for Kashaya Powder

  • 1 cup Coriander Seeds
  • 1/3 cup Cumin Seeds
  • ¼ cup Fennel Seeds
  • 1 tbsp Black Pepper
  • 1-2 cm Dry Ginger

Preparation of Kashaya powder

  • Dry roast coriander seeds, cumin seeds, fennel seeds and peppercorns separately for a 1-1½ minutes on a low flame.
  • Spread the roasted spices on a wide plate and let them cool down completely.
  • Grind roasted spices along with dry ginger root to medium coarse powder.
  • Store this aromatic Kashaya Powder in an airtight jar.

Ingredients for Kashaya drink

  • 1 tsp Kashaya Powder
  • ¼ cup Milk
  • 1 cup Water
  • ½-1 tbsp Jaggery or Sugar
  • A pinch of Cardamom or Turmeric Powder (Optional)

Preparation of  Kashaya Drink (for one person)

  • Take 1 cup of water in a container and bring it to boil.
  • Once the water comes to boil, mix in 1 tsp of Kashaya powder and jaggery or sugar to taste.
  • Let it boil for half a minute and mix in ¼ cup of milk along with cardamom*
  • Switch off the flame and let it rest for 1 minute for the flavors to infuse.
  • Strain the Kashaya through fine sieve and drink it while hot.

* While boiling kashaya one can add couple of leaves of holy Tulsi or mint leaves.

Image courtesy: http://myindiarecipes.com/
Recipe by: www.werindia.com

Author: HealthyLife | Posted on: December 11, 2015
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SWEET POTATO-CARROT-GINGER WINTER SOUP

Sweet potato-carrot-ginger winter soup

For a cold winter everyone needs something hot for the dinner. Here is a soup recipe that is popular amongst gluten-free food lovers. Kids will love this too. Try Sweet potato-ginger-carrot soup this winter. It is delicious and can be stored for 2-4 days. The taste gets better after a day or two!

Sweet potato diet is also good for weight watchers. It contains vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. And they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.Carrots are highly nutritious and contain beta-carotene needed for tired eyes. They are also good source of fibers that helps in easy digestion.

Sweet potato-ginger-carrot soup recipe for serving 6 people. Calories/ cup approximately 89

Ingredients:

  • 3 cups water
  • 3 cups peeled, diced sweet potato
  • 1/2 cup carrots
  • 1/4 cup cut peeled fresh ginger
  • 1 small sweet onion, diced fine
  • 10-12 black pepper
  • 1 tsp cumin seeds
  • 1 tablespoons sugar
  • Salt as required

Preparation:

  • In a large pan add little oil of your choice, heat and add sweet potato, carrots, ginger, onion, cumin seeds and pepper and fry for few minutes (till pepper cracks)
  • In a container bring water to boil.
  • Transfer the fried contents from ingredients to water and cover the lid.
  • Reduce heat and simmer for about 30 minutes.
  • Take half of the sweet potato & carrot from the water, cool it and blend it until it turns smooth.
  • Add blended sweet potato back to the container.
  • Cook for few more minutes.
  • If you feel soup is thick, add little more water.
  • If you want little richness in the soup, then you can 1/4 cup coconut milk to soup while boiling.
  • Fry few cut onions and on top of the soup.
  • Serve soup hot with bread rolls or crackers.

Reference: http://www.care2.com/
Recipe: WerIndia.com

Author: HealthyLife | Posted on: December 9, 2015
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Russia Will Be The World’s FIRST Exporter Of Non-GMO Foods, Says President Putin

Russia Will Be The World’s FIRST Exporter Of Non-GMO Foods, Says President Putin

Putin is not a fan of Monsanto or bio engineered anything, which is why, in a new address to the Russian Parliament last Thursday, he proudly outlined his plan to make Russia the world’s ‘leading exporter’ of non-GMO foods that are based on ‘ecologically clean’ production.

The Russian president harshly criticized food production in the United States, stating that Western food producers are no longer offering high quality, healthy, and ecologically clean food.

“We are not only able to feed ourselves taking into account our lands, water resources – Russia is able to become the largest world supplier of healthy, ecologically clean and high-quality food which the Western producers have long lost, especially given the fact that demand for such products in the world market is steadily growing,” Putin said in his address.

Reuters reports that it is likely Putin will use the country’s affinity for organic and sustainable farming as a centerpiece in his economic strategy.

“Ten years ago, we imported almost half of the food from abroad, and were dependent on imports. Now Russia is among the exporters. Last year, Russian exports of agricultural products amounted to almost $20 billion – a quarter more than the revenue from the sale of arms, or one-third the revenue coming from gas exports,” he added.

In Putin’s eyes, Russia is fully capable of supplying the domestic market with home-grown food by 2020.

This declaration comes just months after the Kremlin decided to stop the production of GMO-containing foods, a triumph seen as a huge step forward in the international fight to expose and ruin Monsanto.

With this latest news, Russia has clearly established itself as a dominant force in the realm of organic farming.

Read More: http://www.trueactivist.com/russia-will-be-the-worlds-first-exporter-of-non-gmo-foods-says-president-putin/

Author: HealthyLife | Posted on: December 8, 2015
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Quinoa -moong daal khichadi

Quinoa -moong daal khichadi

The most popular detox dish in Ayurvedic system is khichadi (or khichari). We all know that rice and dal khichari made in ghee is very easy to prepare and has lot of benefit for the body. Some people have hard time to digest rice and dal combination. An alternated khichadi recipe has arrived in recent years and gaining lot of popularity. Khichadi made out of combination of quinoa and moong dal has gotten huge popularity in recent years in many countries. A healthy and nutritious, balancing dish is this khichadi – recipe is here for you.

Ingredients: (2-3 servings)

  • 1 cup Quinoa (preferably soaked for 3-4 hrs)
  • 1 cup split Moong dal or moong beans (preferably soaked for 2-3 hrs)
  • 1 cup of assorted veggies (colorful peppers, zucchini, onion, avocado, cucumber, cherry tomatoes)
  • 1 tsp EV Olive Oil or Coconut Oil
  • 1 tsp Cumin and Mustard Seeds
  • 1 ½ tsp Coriander powder
  • ½ tsp Turmeric powder
  • ½ tsp Asafoetida (hing) powder
  • 1-2 tsp Red Chilli powder (optional)
  • 2-3 tbsp chopped Cilantro
  • 1 tsp freshly squeezed Lime/Lemon Juice
  • Salt to taste
  • approx. 2-4 cups of Water

Wash dal and quinoa together two or three times. Heat ghee and mustard seeds in a large saucepan on medium heat until seeds begin to pop. Then add the water, add the quinoa, dal, and salt. Bring to a boil and cook for 15-20 minutes. Meanwhile cook veggies on low-medium heat. Stir veggies continuously. When the veggies look almost done, add the rest of spices. (cumin, ginger, turmeric, chili powder and hing).

Cover and simmer until both dal and quinoa are soft, about a half hour, adding additional water as necessary. The cilantro leaves can be added before serving. You can vary the spices according to your liking. Before serving add little lemon juice, mix khichadi and serve.

Benefits of Kitchadi:

  • Balance metabolism: Quinoa and mung dal
  • Blood and liver cleanser : Quinoa
  • Aids in weight loss : Quinoa and vegetables
  • Balances Vata, Pitta, and Kapha: Vegetables that bring balances in the body based on your conditions can be added to this khichadi.
  • Vata: peas, broccoli, cauliflower, carrots, sweet potatoes, coconut milk
  • Pitta: zucchini, yellow squash, cauliflower, broccoli, celery
  • Kapha: zucchini, yellow squash, cauliflower, broccoli, celery

References:
http://www.wildvedicliving.com/
http://www.curejoy.com/

Author: HealthyLife | Posted on: December 4, 2015
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SNAKE GOURD (PADAVALA) INDIAN CURRY

Snake Gourd (Padaval) Indian Curry

(Recipe by Lalitha Venkata Subramanian: Ms. Lalitha resides in Bengaluru, Karnataka. She is an excellent cook and known for her vegetarian dishes- both Tamil and Karnataka traditional dishes, she likes to cook authentic North Indian foods too. Lalitha’s specialties are traditional sweets, curries, soups, rotis, breakfasts and Indian snacks. She likes gardening, drawing various rangoli designs, listening to carnatic music. Expect more traditional recipes from Lalitha in this column)

Snake gourd commonly known as padavala or serpentine gourd is not that well known worldwide. But it is very popular in countries like India, Sri Lanka and other Asian countries like Myanmar, Pakistan, Nepal, China and some parts of Africa and Australia. Fruits can grow up to 5 ft. Plants are also known for their beautiful flower. Snake Gourd contains a rich variety of nutrients, vitamins, and minerals that are essential for human health, including significant levels of dietary fiber, a small number of calories, and high levels of protein. In terms of vitamins, snake gourd possess vitamin A, B, C, as well as manganese, magnesium, calcium, iron, potassium, and iodine. Here is a simple and delicious Indian dish one can make using this rich gourd.

Preparation time: Half an hour, serving for 3 people

Ingredients:

  • Snake gourd: 3 medium sizes
  • Grated coconut: 1/2 cup
  • Toor dal (yellow lentil) -1/2 cup
  • Red chillies: 6
  • Urd dal: 1 tbs
  • Cumin seeds- 1 tsp
  • Pepper -1 tsp
  • Asafetida – Little, Curry leaves -10, mustard seeds. oil – for seasoning
  • Turmeric powder -1 tsp
  • Salt – to taste

Method:

1) Wash, cut and remove the inner pulp from the snake gourds. Further cut snake gourds into half -one inch pieces

2) Pressure cook the gourd pieces and toor dal in separate containers.

3) On a pan- add urd dal, cumin seeds, pepper and dry fry on low flame

4) Grind the fried ingredients with coconut.

5) In a fresh container add grinded ingredients to cooked vegetable, add cooked daal, salt and turmeric powder – mix and keep for boiling under medium flame

6) In a pan heat oil- add mustard, curry leaves, asafetida. Pour this on to curry mix.

One can have this curry with chapatti, rotis, white or brown rice or breakfast items like dosa and idli.

Author: HealthyLife | Posted on: December 1, 2015
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San Francisco is the First City To Ban The Sale Of Plastic Bottles

San Francisco is the First City To Ban The Sale Of Plastic Bottles

By  Amanda Froelich at www.trueactivist.com

Plastic pollution is one of the greatest burdens to the environment. Believe it or not, enough plastic is discarded every year to circle the globe four times. Even worse, it is estimated that 50% of the plastic on this planet is used only once before being thrown away.

To curb the issue of plastic pollution, the city of San Francisco has just done something monumental: it has  become the first in America to ban the sale of plastic water bottles.

The move is building a global movement to reduce the huge amount of waste from the billion-dollar plastic bottle industry which is taking a toll on the environment.

Over the next four years, the ban will phase out the sales of plastic water bottles that hold 21 ounces or less in public spaces. A waiver is permissible if an adequate alternative water source is not available, reports GlobalFlare.

Think Outside the Bottle campaign, a national effort that encourages restrictions of the “eco-unfriendly product,” was one of the largest supporters of the proposal.

While the San Francisco ban is less strict than the full prohibitions passed in 14 national parks and a number of universities in Concord, Massachusetts, it is a step in the right direction.

Those who violate the ban could face fines of up to $1,000. That’s certainly an incentive to invest in a  reusable glass bottle.

The ban is “another step forward on our zero-waste goal,” said Joshua Arce, the chairman of the Commission on the Environment. “We had big public events for decades without plastic bottles and we’ll do fine without them again.”

This isn’t the first effort by the city to curb plastic pollution. In the past, San Francisco banned plastic bags and plastic foam containers.

By 2020, the city aims to have no waste going to its landfill. Its diversion rate now stands at 80%.

What did the American Beverage Association, which includes Coca-Cola Co. and PepsiCo, have to say about the plastic bottle ban? The ban is “nothing more than a solution in search of a problem. This is a misguided attempt by city supervisors to decrease waste in a city of avid recyclers.”

San Francisco may be more recycle-happy than other cities, but plastic pollution needs to be curbed. Perhaps in the future, other cities will follow the city’s bold lead and phase out plastics completely.

Read More: http://www.trueactivist.com/san-francisco-becomes-first-city-to-ban-the-sale-of-plastic-bottles/

Image credit: https://pixabay.com/users/hans (Free for commercial use)

Author: HealthyLife | Posted on: November 28, 2015
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Thanks Giving Side Dish

Thanksgiving Side Dish

Recipe from: http://juliasalbum.com/

An easy, healthy and colorful recipe for all is here for the upcoming Thanksgiving day. It is a healthy vegetarian side dish containing brussels sprouts, squash, pecans and cranberries.  Highly nutritious packed with fiber and good nutrient stuffs side dish recipe is below:

Ingredients:

  1. Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  1. Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  1. 2 cups pecan halves
  2. 1 cup dried cranberries
  3. 2-4 tablespoons maple syrup (optional)

Preparation:

  • Roasted Brussels sprouts: Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
  • Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from: http://juliasalbum.com/

Author: HealthyLife | Posted on: November 24, 2015
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Traditional Indian Samosa

Traditional Indian Spicy Samosa

Indian Samosas are famous because of the unique taste. There are many varieties of samosas – potato, potato-pea, lentil, mixed vegetable, channa, paneer, etc. Potato-peas stuffed samosas are favorite for many. It is not that difficult to make samosa. One has to follow the  proper instructions.  Samosas carry some calories. People prefer baking the samosas to avoid oil in the system. This fall, thanksgiving day and in upcoming December holidays try Indian vegetarian samosa for a change. 

The following recipe is for  12 potato -pea samosas preparation. Size of each samosa approximately = 71 gram, Serving size: 1 per person. Calories =190 

Ingredients for dough:

  • All purpose flour – 1 cup
  • Carom seeds – 1/4 tsp (optional but recommended as this is good for stomach)
  • Oil – 1 tbsp
  • Salt – approx 1/2 tsp

 Ingredients for the potato filling

  • Onion – 1
  • Peas – 1/2 cup
  • Green chilli -1
  • Ginger – 1/2 inch piece
  • Potato – 3 medium size
  • Coriander leaves – few (optional)
  • Chilli powder -1 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder -1 tsp
  • Cumin powder -1/2 tsp
  • Lemon juice to taste

For the seasoning

  • Oil – 1 tbsp
  • Cumin seeds/jeera seeds -1 tsp

Method for preparing the outer cover

  • In a bowl, mix all purpose flour, salt and oil nicely with your fingertips. The flour should be well mixed with the oil. This is done to get crispy samosas.
  • Then add carom seeds, water little at a time and make a stiff dough.
  • Cover it with a damp cloth and let the dough rest for 20 minutes. 

Preparation for stuffing:

  • Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
  • Finely chop onions, ginger and green chilli.

Samosa preparation:

  • Heat oil in a kadai/pan, add jeera seeds, when it sizzles, add onions, ginger, green chillies and saute until onions turn transparent.
  • Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt needed. Mix well, cook for 2-3 minutes.
  • Add cubed potatoes, peas coriander leaves and mix well. Switch off the flame.
  • Add few drops of lemon juice to taste. Now our potato stuffing is ready.
  • Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape.
  • Wet the straight side with little water using your fingertips. Fold it in such a way that you get a cone shape. First bring one edge to the center, then bring the other edge and place it overlapping the first (see corner image)
  • Fill the cone with potato stuffing. Fill even the tip of the cone.
  • Now wet the circumference of the cone with water using your fingertips for sticking. Stick together and fold it. If there is excess length at the back, you can make a pleat and then fold it to form a triangle. Make it sit and shape it nicely.
  • Now heat oil in a deep pan. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
  • Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown. Fry the rest of the samosas in the same way.
Author: HealthyLife | Posted on: November 21, 2015
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