In our history of survival and evolution of food technology, pickles probably came to be as a means to preserve vegetables for the lean periods, when fresh veggies would not be available and well… refrigerators and deep freezers had not yet been invented!
Maybe times have changed, and there is barely any need for preservation, but a little pickle never hurt anyone, did it?
Today, a pickle can spice up a boring meal.. Or it can be your superfood, anti-inflammatory, antibacterial, immunity boosting shot, if it contains raw fresh turmeric (good old kachi haldi)!
Here’s the recipe :-
IMMUNITY BOOSTING PICKLE
100 gm raw fresh turmeric
¼ cup lemon juice
2 tbsp rock salt (or more as per taste)
Make a coarse powder with :-
2 tsp Fennel
1 tsp whole black pepper
1 tsp mustard seeds (could be black,brown or yellow)
Make juliennes of the fresh turmeric. Mix the juliennes with the coarse powder, salt and lemon juice.
Shelf life – 10-15 days outside or upto 30 days in the refrigerator.
Go ahead, try it out and let me know how you liked it!
Here is my go-to potent anti-allergy, anti-bacterial, immunity boosting shot for changing seasons (for all seasons;)
2 inch piece raw turmeric root
2 inch piece ginger ginger root
1 -2 tsp lemon juice
A sprig of basil or mint
Grind the ginger, turmeric and basil/mint along with ¼ -½ cup water. Strain. Add lemon juice and more water to dilute.
Variation – if you already have a flu and would prefer to have something warm.
Crush the ginger and raw turmeric in a mortar. Boil them in 1 cup of water along with mint/basil for 4-5 min.
Strain, add lemon (and a dash of jaggery if you like). Enjoy warm.
A shot of this daily for a week and you can pretty much say bye-bye to cold, flu, fever, aches and pains, sinus or other allergies!
I discovered this formula and recipe when I came down with a bad flu travelling across Bali (few years ago), where they locally call it Jamu – the magic drink!
Here in India, I obviously don’t need to tell you about the benefits of ginger and turmeric as the most potent antibacterials.
But what sets raw turmeric apart is that all the nutrients in it (curcurmin, vitamin c and a whole lot of other vitamins) are in their raw, live and most bio-active form and hence that much more effective to wards flus away!
If you have access to raw turmeric try this out pacca se and tell me how it went 🙂
What is life without a cheese toast?
Hopeless and boring
Per 100gms of regular dairy cheese contains 21 gms or more of saturated fat, zero fiber, hormones and pus cells from cows, and concentrated animal protein along with a cocktail of emulsifiers and preservatives to keep them on the shelf for long…
Thankfully there is hope in life because there is – VEGAN CHEESE!…
This cheese made with cashew nuts contains less than 6gm saturated fat, live probiotics to keep your gut happy, fiber and a host of minerals and vitamins ready for absorption! It is also so so simple to make.
Here goes the recipe :- Ingredients
1 cup cashews soaked for 4 hours
1/3 tsp rock salt
1) Drain the water and wash thoroughly (with drinking water).
2) Blend the cashews into a smooth paste adding little water (as required).
3) Place in a glass jar. Make sure the jar is only half full as the cheese will need that much space when in the making.
4) Close the lid lightly and leave it in a place where it will not be disturbed to ferment.
5) In summer it takes approximately 12-14 hours.In winter it could take 24 hours or more. You could keep it in an oven or cupboard and that will speeden up the process.(Once done, refrigerate. It will last 4-5 days).
You will know the cheese is ready when you see some air bubbles trapped inside.Add rock salt to this and refrigerate.(swipe to see the picture of cheese). Also feel free to flavour it with pepper, paprika, red chilli, fresh or dried herbs as you like.
Now just like regular cream cheese, mix in some chopped veggies like corn, onion, peppers etc., spread it on bread and bake till crisp and dig in!
This Holi, I tried this delicious and healthy vegan version of thandai by a friend and former retreat participant Priyanka Jain, and absolutely loved it! Full of varied flavours and so rich, it just made my day! Go ahead, try it!
8 almonds, soaked and peeled.
2 walnuts , soaked and peeled.
1 tsp watermelon seeds, soaked.
3-4 dates, soaked.
3-4 cardamom seeds
2 black pepper
Few strands of saffron, soaked in warm water
Blend everything together with with very little water to make a thick paste. Then add more water to reach desired consistency and blend again.
Garnish with Kesar strands, rose petals and watermelon seeds.
Yogurt of Dahi, is the one thing we Indians cant seem to do without. Many people give up milk, but hang on to their bowl of dahi for its probiotic benefits.
But dahi made using dairy milk is equally harmful as the milk itself as it contains the hormones, pus cells, antibiotics, urea, and everything else contained in the milk.
Its so simple to make dairy free yogurt, and it is great for your GUT too (as it contains the probiotics.
We have gone with using peanuts for the basic version, assuming you might be coming some every day. Peanuts being a legume, are ok to have in slightly bigger quantities than nut.
Rice is used as a thickener, and can be avoided if you so choose.
2 tbsp whole brown rice, soaked in water for 8 hours
1 cup raw peanuts, soaked in water for 8 hours
1 tbsp lemon juice
6-8 green chilli tops
Discard the water used for soaking. Using fresh water, grind the raw rice and peanuts. Use only 2 cups of water initially. Strain.
Add another 2 cups of water to the remaining pulp and grind again. If you like the milk to be thinner, you can repeat the process once more.
Transfer the milk to a pan. Bring to boil on a low flame, continuously stirring. Now boil the peanut milk on a low flame. Once it comes to a boil, keep stirring and allow it to boil for 10 min or so till it thickens (this means the rice is cooked).
Let the mixture cool to lukewarm temperature. Now it is ready to add the culture. Add the lemon juice and the green chilli tops to this. Mix well. Leave it covered, at room temperature, for about 8 hours (about 12-15 hours in colder climes).
Yoghurt is ready. For the next batch, use the culture from this batch of yoghurt. This can be stored in refrigerator for a week.
Note :- This yogurt will not taste the same as dairy yogurt. It needs to be flavoured to mask the peanut/rice taste.
Hence this is great for Raitas, Chaas, Dahi bada, Kadhi, biryani and other such uses!
Making Yogurt with other nuts:-
Use the same method as given above, using almonds or cashew nuts. You can omit using rice. There is also no need to strain the milk or boil it. Instead just heat it to lukewarm and add the chilli stems and lemon juice.
Scroll down for a delicious Mint Raita recipe 🙂
Vegan Mint Raita
2 cups non dairy yogurt
Fresh mint leaves chopped
Salt, pepper and lemon to taste
Take the yogurt. Whip it till smooth. Add the mint leaves, salt, pepper and lemon juice. Serve chilled.
If you’re serious about going off dairy, then making a nut milk is perhaps the one life skill you should consider learning immediately. Honestly, it is sooo simple, and takes barely 10 minutes.
You can choose practically any nut or seed you fancy – almond, cashew nut, walnut, peanut, sunflower seed, cucumber seeds, sesame or fresh coconut.
If you’re trying a non-dairy milk for the first time, a good place to begin is almond milk. If you like it creamy, go for cashew milk. Seeds contain less fat than nuts, so if you’re looking to limit your nut intake, go for sunflower seeds milk instead. Personally my favorite is coconut milk, cuz I love the coconut flavor. Go ahead try all the different options and figure your own favorite!
1 cup raw nuts/seeds
4 cups of water
Wash and soak the nuts/seeds for 8 hours. Drain that water and wash with fresh water. Blend them with enough water to submerge the nuts/seeds till you have a smooth paste. Add half the remaining water and blend again.
If you are new to this you strain this and remove the fiber. Add the remaining water to the fiber, grind again and strain.
Makes 4 cups
Don’t throw away the remaining fiber. Try adding a little bit to a vegetable, dal, chillas or cookies.
Try using it whole without straining the fiber (except for the coconut). Believe me you can’t even tell the fiber is in there in most uses such as using it for cereal, smoothies and certain desserts.
Here’s a disclaimer. Your nut/seed milk will not taste the same as the dairy milk when had plain. So if you’re looking for that, you’re setting yourself up for disappointment.
I’ve had so many clients say that they are so used to dairy milk that they cant get used to a nut milk. To that I say, have the nut milk for a week and then try going back to your dairy milk. You will be surprised that the taste of dairy milk may not go down well with you any more! Why is that? Because your taste buds are constantly adapting based on what you serve them. So once they start getting non dairy milk, that is what they will soon start liking ☺
Trying your hand at a nut milk for the first time? I’d love to know how it went. Comment below.
Also try other dairy alternatives. They are so easy :-
When I first went vegan, this was one of the first beverage I learnt to make. Its so easy to make (especially if you’re using coconut milk) and so damn impressive, because it is simply delicious and people just cant tell that it is free of dairy.
If you are watching you fat intake, then avoid coconut milk and use the non dairy yogurt for your buttermilk instead.
(If using yogurt, use 1-1.5 cups of water depending on how thin or thick you want the chaas).
Grate the cucumber. Grind the ginger and green chilli along with 2 tbsp of yogurt/coconut milk. Add the rest of the yogurt/coconut milk till well blended. Add the grated cucumber water/ice, cumin powder, salt and lemon juice to taste. Garnish with fresh coriander and serve chilled.
Unlike regular namkeen, it is not fried and does not contain any nasty chemicals you can’t pronounce. Yes it contains healthy fat, fiber and loads of minerals, hence just a little is really satisfying.
Here goes (No exact measurements really, just how I like it) :-
I took 1 cup of seeds which I had at home (sunflower, pumpkin, melon, flax, cucumber) and peanuts and pan roasted them.
You could use whichever seeds you have at hand, also add a bit of chopped nuts or makhana (foxnut) if you like.
Each of these needs to be roasted separately depending on their size, as they take different time to get roasted.
Once done, mix them all and while still warm, pour a tbsp of tamari or soy sauce on them. Mix well so that the seeds are covered. Leave them aside to dry.
Store in an airtight box to retain their crunch.
Have a couple of tbsp every day (believe me that is enough to make you feel satiated) or use this to sprinkle on soups or salads.