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.
Plank Pose - Phalakasana

Plank pose – Phalakasana

(Plank pose may look very easy pose to do and may not appealing. But, it is not that easy to hold plank pose as we think. It is one of the best exercises for core conditioning in addition it also works glutes and hamstrings, supports proper posture, and improves balance.

While getting into the proper form is straightforward, holding the position takes strength and endurance in your abs, back, and core. In yoga, plank pose is known as Phalakasana that means to bear fruit.

Yes, if you practice plank pose your body will shape up the way you want it to be. Toned belly, relief from back pain, shoulder strength and toning, flexibility and stretching, strong legs, improving your confidence to take you to great height in life – all these are achievable by doing this pose regularly, everyday! – Healthy life)

Sanskrit: Phalakasana  (fal-ack-AHS-anna)

phala = to bear fruit, ripen

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BENEFITS:

  • Strengthens the arms, wrists, and shoulders
  • Prepares the body for more advanced poses, such as arm balances
  • Strengthens and tones the abdomen and legs
  • Improves endurance
  • Builds spinal strength and improves posture

CONTRAINDICATIONS

  • Carpal tunnel syndrome
  • Shoulder or arm injuries
  • Low back pain (keep knees on the ground)

HOW TO

1. Start in Downward Facing Dog.

2. On an inhale, glide your body forward until your shoulders are directly above your hands and your arms are perpendicular to the floor. If your shoulders are not aligned over your wrists, you may need to separate your hands and feet a bit more.

3. Press your hands firmly into the floor, fingers spread apart. Engage the outer arms by pressing them inward. Firm your shoulder blades into the back and spread your collarbones away from the sternum.

4. Draw the navel in and up. Press the top of your thighs toward the sky, and lengthen your tailbone toward the heels.

5. Set your gaze down on the floor or slightly in front of you, softening the neck and jaw.

6. If practicing a vinyasa flow, only hold this pose for the duration of your inhale; then exhale and lower down to either Chaturanga or Knees-Chest-Chin pose. To build strength, hold Plank pose for five breaths.

MODIFY OR REPLACE

Alternatives:

Bharmanasana (Tabletop pose)

  • Four-Limbed Staff Pose (Chaturanga Dandasana)
  • Modifications:
  • Lower your knees to the ground.

SEQUENCING TIPS

Before:

  1. Adho Mukha Svanasana (Downward-Facing Dog)
  2. Vasisthasana (Side Plank pose)

After:

  1. Chaturanga Dandasana (Four-Limbed Staff pose)
  2. Urdhva Mukha Svanasana (Upward-Facing Dog)

TEACHING CUES

  • Ground down through all four corners of your hands.
  • Reach through the heels to lengthen the spine, activating the leg muscles.
  • Keep your neck long and soften the throat.
  • Gaze straight down or slightly in front of you on the floor.

 VARIATIONS

  • Raise one leg as you lower down into Chaturanga for a lifted-leg vinyasa.

WATCH OUT FOR

  • Collapsing the hips down
  • Collapsing through the upper back
  • Dropping the chin toward the chest
  • Locking the elbows

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NOTE: This article and image of plank pose is published here with permission from https://beyogi.com

Author: HealthyLife | Posted on: June 27, 2017
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12 different ways to use mint

12 different ways to use healthy mint in your daily food

Fresh or dry mint have tremendous health benefits. There are several herbs that add flavor to dishes but mint elevates even the most humble vegetables to gourmet status.

Adding mint to dishes gives us all those benefits that one can ask for.

Using mint leaves in our daily food in various dishes can help us to improve our digestion, reduce body pain, inflammation and releasing body stress.

Did you know other benefits of mint leaves?

  • It activates salivary glands, getting the digestive juices flowing and soothes stomach inflammation. Freshens breath (we all know this one!) and inhibits the growth of bacteria inside the mouth.
  • Soothes the digestive tract and reducing the severity and length of stomach aches.
  • Eases the discomfort associated with irritable bowel syndrome.
  • Slows the growth of many of the most harmful bacteria and fungi.

Grandma has suggestions to use mint  leaves in 12 different ways to get mint health benefits in your daily food.

  • Add to buttermilk: Take few mint leaves, add little coriander leaves, an inch of ginger, asafoetida, salt and grind it with little buttermilk. After grinding add 2 cups of buttermilk and drink. This reduces bloating and increases digestion.
  • Add to rasam (Indian soup): While boiling the rasam add few chopped mint leaves and boil it for few seconds. It gives flavor to the rasam and helps for easy digestion.
  • Potato (aloo bonda): While preparing potato masala for chickpea flour based bonda, add few chopped mint leaves alongwith coriander leaves for better taste and easy digestion of potato.
  • Mint tea: Fresh mint -Take 2 cups of water and allow water to boil. Add few chopped leaves of mint and boil for few more seconds. Add little lemon juice before drinking. If you are using dried mint leaves – boil water for 3 to 4 minutes. Steep it. Later add lemon juice and drink.
  • Mint juice: Take few mint leaves and add few coriander leaves. Grind both with little ginger in water. After grinding add little more water and strain (if you prefer). Drink the juice – to reduce fat.
  • Mint in salad: Like cilantro, chop mint leaves and sprinkle on the salad. This reduces bloating and helps in easy digestion. Toss 1 can of brown lentils, rinsed and drained (alternatively, you can cook brown lentil in slow cooker), with 2 thinly sliced scallions, 2 tablespoons olive oil, 1½ tablespoons lemon juice, 1 teaspoon ground cumin, 1 tablespoon finely chopped mint, and salt and pepper to season. Have this to get benefit of protein and mint to reduce bloating and inflammation.
  • Fruit Juices: Add mint leaves to strawberry, lemon and cucumber juice varieties. It gives good taste and helps in reducing fat from the body.
  • Green chutney: Grind mint with little cumin, ginger, salt, asafoetida, little garlic clove  to a paste. Use this chutney as a spread on sandwich, as a side for bonda, or while preparing snacks.
  • Mint chutney with coconut: Grate coconut, add few mint leaves, salt, asafoetida, cumin, salt into a paste with little water. You can use this chutney as a side dish for dosa, idli, chapatti. Adding mint leaves chutney helps in easy digestion and makes food taste better too.
  • Ginger, mint and orange iced tea: On a busy and tiring day try this: Grate ginger add little chopped mint leaves and boil in water. Remove the liquid from stove and cool it a bit. Add ¼ cup orange juice. Throw few more chopped mint leaves. Cool it in the refrigerator and drink. Mint has power to calm a stormy stomach with sweetness and you will see the miracle!
  • Add in Pineapple lassi: Prepare Indian Pineapple and Mint Lassi by blending 2 cups of chopped pineapple with 1 tablespoon of chopped fresh mint, 1½ cups cold water, ¾ cup plain yogurt, 1 tablespoon sugar and 6 ice cubes until smooth. Drink this after meal to soothe your stomach.
  • Chocolate dip mint: Take fresh mint leaves,  and dip them in your favorite homemade or melted chocolate chips and let chill in the fridge until the chocolate has hardened. Take it out and have. Chocolate helps to calm the system and so is mint -adds more calmness to your system!

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Reference: Healthylife.werindia.com

Author: HealthyLife | Posted on:
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Winged beans salad curry

Winged bean salad curry

If you walk in Asian stores or in Indian vegetable market you will see these special beans looks like pea-like beans with four winged edges. Almost every part of this unique plant is tasty and edible. The fresh young pods are similar to green beans with a chewy texture and a slightly sweet taste.  When cooked, these beans taste like combination of spinach and beans.

Winged beans are one of the versatile edible legumes of tropical origin. Nutritious and tasty these beans are. The whole plant exhibits abundant nutrition value. Tender, immature pods of winged beans are one of the very low-calorie vegetables; high protein content equivalent to that of soybean protein. Fresh, young bean pods are one of the finest sources of folates. Fresh winged beans contain quite a good amount of Vitamin C. Also, winged beans provide adequate amounts of minerals, and vitamins. Some of the essential minerals such as iron, copper, manganese, calcium, phosphorus, magnesium are concentrated in them. Winged bean leaves, used as greens, are an excellent source of fiber, vitamin-C, vitamin-A, and minerals.

Why wait? Try delicious salad- curry recipe using winged beans.

Ingredients:

  1.  Winged beans – 1 cup
  2. Soaked split chenna daal -2 Tbs
  3. Green chillies – ¼ tsp
  4. Chopped onion – ½ cup
  5. Curry leaves – a sprig
  6. Turmeric powder – ½ tsp
  7. Pepper – ½ or 1 tsp
  8. Red chilli – 1
  9. Salt, to taste
  10. Vegetable oil – 1 tbsp
  11. Asafetida – a pinch (optional)
  12. Grated coconut -1/2 cup
  13. Lemon juice – 1 tsp
  14. Chopped cilantro – 2 tsp

Preparation:

  1. Wash and chop the winged beans
  2. Heat oil in a pan and prepare seasoning using mustard, cumin, curry leaves, green chillis and red chilli. Add a pinch of asafetida (optional)
  3. Add the chopped onion and continue frying for 2 – 3 mins.
  4. Now add cut winged beans to the seasoning and stir.
  5. Add soaked channa daal to winged beans. Add enough water (about a cup should be sufficient) and cook for 15 mins.
  6. Add pepper, turmeric powder and salt at the end of the cooking.
  7. Once the winged bean and daal cooks well as per your requirement, remove the curry from stove and mix grated coconut.
  8. Sprinkle lemon juice on the curry, garnish with chopped cilantro, mix well and serve winged bean curry with hot rice.

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Reference: Healthylife.werindia.com

Author: HealthyLife | Posted on:
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15 Egg substitutes for baking

15 well known egg substitutes for baking

Vegan and vegetarians obviously does not like to use egg when they prepare baked items like cake.

There are several alternatives for egg that one can chose as a replacement for eggs.

Egg replacements are needed for leavening, binding and to moisturizer the dishes.

Here are 15 such egg replacements one can try.

  1. Applesauce :Use 1/4 cup of unsweetened apple sauce in place of one egg in most baking recipes. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.
  2. Banana : Use 1/4 cup of mashed banana -from about half a banana when baking.
  3. Flax seeds :Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water until fully absorbed and viscous. Use in place of one egg.
  4. Vegetable oil :1/4 cup of vegetable oil can be substituted for one egg when baking. If you are not fond of oily or greasy dish then go with other alternative.
  5. Water, oil and baking powder: Whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg.
  6. Chia Seeds : Use the same ratio as the flaxseed mix, and enjoy all the health benefits of chia seeds, which are like flaxseed.
  7. Aquafaba : It is nothing but bean juice — specifically the liquid that comes in can of chickpeas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead. For best results, use an unsalted variety.
  8. Tofu :Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It’s important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that’s perfect for dishes that require eggs.
  9. Instant Mashed Potatoes :Instant mashed potatoes are another great ingredient for binding. Use 2 tablespoonful of mashed potatoes to replace one egg in recipes that are meant to be dense.
  10. Diet Soda: Use diet soda as a leavening agent. One can of diet soda can be used to replace two eggs in many cake recipes.
  11. Neat egg mix: Neat egg mix – this is name given to chia seeds and chick pea mix product to replace egg.
  12. Potato starch and arrowroot powder: These can be used for binding purposes in place of egg.
  13. Canned pumpkin or squash: These two add moisture to baking goods -cake, muffins and bread
  14. Nuts and fruits: Pulse one part of dried fruit (prunes, dates, raisins etc) and 2 parts of nuts in a food processor and add to a vegan pie crust.
  15. Mashed sweet potatoes: These can be good for binding and gives a taste for many savory recipes.

www.healthylife.werindia.com

Image credit: Photo by Jasmine lew from Pexels (Free for commercial use)

Author: HealthyLife | Posted on: June 22, 2017
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Where the chocolate milk comes from?

Where the chocolate milk comes from?

So what do you think? Where the chocolate milk comes from? If your answer is Brown cow then it shows how disconnected we are from the original food source and how poor our knowledge about our food and health is.  Sadly, seven percent of all American adults — roughly 16.4 million people — do not know that chocolate milk is made of milk, cocoa, and sugar, according to a new nationally representative survey by the Innovation Center for US Dairy. Instead, they reported it comes from brown cows. The Innovation Center for U.S. Dairy says 7 percent of American adults believe chocolate milk comes from brown cows. The study is meant to demonstrate how disconnected we are from our food – www.healthylife.werindia.com

The fact that some people — 16.4 million, to be precise — believe chocolate milk comes directly from a cow’s teat is a problem.

Because consumers have the option of picking and choosing from a plethora of goods when they visit the supermarket, few consider where their food comes from. This is a conundrum, one that is leading to ignorance pertaining to food cultivation and its use. And, a new survey commissioned by the Innovation Center for US Dairy confirms this.

Reportedly, an astonishing 7 percent of American citizens believe chocolate milk comes directly from a brown cow. In fact, the question “Does chocolate milk come from brown cows?” is the most frequently asked question on the Center’s website. Fortunately, a polite response is offered: “Chocolate milk – or any flavored milk for that matter – is white cow’s milk with added flavoring and sweeteners,” reads the website.

The fact that some people — 16.4 million, to be precise — believe chocolate milk comes directly from a cow’s teat is a problem. And, ignorance concerning where food is sourced doesn’t end there. As Food and Wine reports, the nationally representative survey which took into account 1,000 adults’ answers found that 48 percent of respondents admitted they weren’t sure where chocolate milk comes from. That means approximately 154,272,000 potential voters aren’t confident enough to guess “cow,” as IFLScience points out.

As sad as this is, it isn’t the first time Americans have proven themselves to be uninformed about where food comes from. A study conducted in the early 1990s discovered that 20 percent of adults didn’t know hamburgers were made of meat from cows.

The additional findings from the Innovation Center for US Dairy’s study are actually quite humorous. On average, 37 percent of people secretly drink milk straight out of the container in the fridge, and another 29 percent use their children as an excuse to buy chocolate milk so they can drink it later/

The survey speaks volumes about present attitudes toward food — at least in the U.S., and drives home the need to educate consumers on not only the effects of eating certain foods but the necessity for every individual to grow a garden and develop a relationship with the Earth and its inhabitants.

Read More: Article  By Amanda Froelich in http://www.trueactivist.com/

Image credit: Photo by Min An from Pexels
(Free CC0)

Author: HealthyLife | Posted on: June 21, 2017
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Popsicle

What is special about these Popsicle?

What is special about these Popsicle? Art students from National Taiwan University concocted a line of frozen Popsicle treats! What is special about these Popsicle? They are not regular Popsicle – they are made out of highly polluted water from 100 water sources of Taiwan. Instead of focusing on the flavor these students focused on Environmental change (human made) that is causing pollution in water sources.  Students Hung I-chen, Guo Yi-hui, and Cheng Yu-ti created these “Polluted Water Popsicle”. The group collected polluted water from 100 locations in Taiwan, first freezing the collected sewage samples and then preserving their creations in polyester resin ! What is the purpose behind creating these polluted popsicles? Read article to understand.. Healthylife.com

Don’t be tempted to snack on these Popsicle — they are made from sewage found in the polluted waters of Taiwan.

At first glance, these popsicles look like artisanal organic treats one might purchase from a food truck. Don’t be tempted to consume them, however — unless you want to be very ill. They are made from sewage found in the polluted waters of Taiwan.

Bored Panda reports that three design students, Hung I-chen, Guo Yi-hui, and Cheng Yu-ti, for the Polluted Water Popsicles Project partnered to create the toxic frozen popsicles. The reason? To raise awareness about increasing water pollution due to rapid economic growth and urbanization.

After polluted water was sourced from 100 different bodies of water, the students from the National Taiwan University of Arts recreated them using transparent polyester resin. They even went as far as making wrappers for the Popsicle that reveal the different regions where the water samples were obtained.

Reportedly, about 90% of the trash in the water was plastic — which is a real travesty, considering the material takes hundreds of years to break down and is responsible for polluting the environment and adversely affecting wildlife.

The project raises awareness about using reusable containers, recycling when necessary, and adopting habits that lower one’s carbon footprint — such as consuming a plant based diet, shopping in bulk and bicycling to work or the store.

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This article is publishes as appeared in www.trueactivist.com: Author:Amanda Froelich 

Author: HealthyLife | Posted on: June 16, 2017
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Natural cure for excessive thirst

Natural cure for excessive thirst

We all feel thirsty for various reasons. When there is lot of fluid loss through sweating and heat we feel thirsty. Or after eating heavy oily and salty food we can expect to feel thirsty.

Apart from these the medical conditions such as gastroenteritis (vomiting and diarrhea), diabetes makes one thirsty.

In diabetic patients a antidiuretic hormone called vasopressin is responsible for passing of copious amounts of urine and it results in excessive thirst.

Some people have a habit of drinking lot of water to keep body fluid in balance. Some do not drink water at all for reasons like – vomiting sensation or stomach fullness after drinking water or feeling of urinating often in a day.
Do you know the condition of excessive thirst is called “polydipsia”

Grandma has some suggestion here – natural cure for excessive thirst.

How to overcome excessive thirst?

1) Drinking water: Drink recommended amount of water per day.

2) Drink one to two glasses of freshly milked milk – without boiling. If your stomach does not agree with this then, boil and cool the milk and drink it.

3) Take half a cup of decoction prepared with equal parts of coriander seeds, amla fruits, dried ginger and dried grapes – three times a day.

4) Take powdered amla in honey and water – three times a day.

5) Drink fresh fruit juice of jamun with or without sugar.

6) Drink turmeric water in sugar and honey.

7) Tamarind water (syrup) helps too.

8) Coconut water with little sugar and a pinch of sandalwood powder is a very good drink for insatiable thirst (as per Ayurveda).

9) Sweet lemon juice with little cardamom powder and pinch of salt takes away thirst.

10) Drink watery butter milk with little amount of salt or no salt.

11) Drink 1 or 2 glasses of rice water (after washing the rice, collect the water) with jiggery and little cardamom powder.

12) Sugarcane juice with little lemon helps too ( not for diabetic patients).

13) Grind soaked green gram with water and filter it. Collect the green gram water and add jaggery and cardamom – drink 1 or 2 glasses.

14) Drink coffee – coffee many times helps in reducing the thirst.
More importantly keep yourself hydrated during summer. Avoid going out in hot sun. If need to walk in hot sun carry an umbrella or be in shade as much as possible!

Image credit:https://www.needpix.com/photo/748141/drink-ice-cubes-glass-heat-thirst-summer-refreshment-cold-ice (Free for commercial use)

Author: HealthyLife | Posted on:
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Roasted Brussel Sprouts

Quick method to roast Brussels sprouts

Brussels sprouts are not everyone’s favorite choice. However, because of its health benefits people eat Brussels sprouts. It supplies lots of fiber and clears the system easily.

Do you know – there is an easy way to roast Brussels sprouts? It is not only easy but is very tasty.

Try this method and you will definitely feel that delicious taste of Brussels sprouts.

Ingredients:

1. Brussels sprouts – 1 Kg

2. Olive oil – 3 Tbs

3. Kosher salt – 1 tsp

4. Freshly ground pepper – 1 tsp

 Preparation:

1. Preheat oven to 400 degrees F (205 degrees C).

2. Remove outer yellow leaves from sprouts.

3. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resalable plastic bag.

4. Seal the bag tightly, and shake to coat the ingredients.

5. Pour onto a baking sheet, and place on center oven rack.

6. Roast in the preheated oven for 30 to 45 minutes, in between shake the pan every 5 to 7 minutes for even browning. To prevent burning reduce heat if necessary.

7. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.

8. Serve hot seasoned Brussels sprouts with cumin rice and yogurt on side!

Author: HealthyLife | Posted on: June 13, 2017
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