Smoothies are an easy way to load up on daily dose of fruits, even vegetables, with no added sugar or heavy processing. Smoothies retain fiber better than juices and are a breeze to make. Although eating whole fruit is the best way to reap health …
Upma is a spiced, savory porridge, easy South Indian breakfast, usually made with semolina, or cracked wheat. It is in my view, an Indian version of cream of wheat. Millets, rice flour, vermicelli also can be used to make upma. It is a quick dish …
Millets are a type of grains that have been in existence since at least 3500 BC, but started to gain the limelight very recently for all the right reasons. These small grains, the 6th cereal crop in terms of world agricultural production, are abundant sources …
From a nutrition stand point, ‘whole grain’ pasta is nutrient dense, has lower glycemic index than whole wheat pasta or even whole wheat or whole grain bread and should be preferred for healthy eating. Always look for ‘wholegrain’ on the label, because by definition it …
What would you call a person who is mad about cheese? My son, who falls in that category answers- Fondude:) Fondue, has its origins from Switzerland, and was popularized from 1930s, to increase cheese consumption. Over the years, it has been our tradition to relish …
Quinoa, the staple food of the Incan civilization, from the Andes, was made popular since the 1980s across the world, because of its superior nutrition profile. A pseudo cereal , meaning a grain like seed, with complete protein, on par with milk and is definitely …
Poornam, is a South Indian sweet, more so of the telugu speaking Indian states and is made for festivals, especially Pongal, the harvest festival. Cooked split pea lentils, are mixed with jaggery to make a delicious ball that is dipped in mixture of urad dal …
Soy, also referred to as the ‘great legume’, is a native of China, and was grown for almost 3000 years until now. But, because of its toughness despite lengthy boiling, and lack of taste, its full potential was not explored until about 1000 years ago. …
Quinoa, my favorite pseudo cereal that I try to create many family dinners with, because of it’s nutrition content. Recently, I had the opportunity of tasting ‘pozole’ a traditional Mexican stew made with tomatillos, cilantro, pumpkin seeds, hominy ( dried maize kernels) and usually with …
This recipe is one of my favorites, be it for the satisfying taste, texture, or the precious feeling of content after a successful quest to figure out the combination of flours, fats, sugars that work from a health stand point. Did you know- the earliest …