Posted on October 23, 2016
Often I am asked this question by my clients when I ask them to consume ghee in their diet. So here is a short description about it.
GHEE as it is also known as clarified butter is not the same as butter and lot of differences lie between them.
Our grannys and mothers have been rightly using ghee for frying Indian breads as the smoke point of ghee is very high (approximately 400 Â°F) and undoubtedly one of the optimum fat for sauteing, baking and deep frying. The higher the smoke point, the less slowly the smoke is generated while cooking which makes it a heart friendly fat. Having said that, do keep in mind the moderation thumb rule
In contrast, butter smokes quickly as soon as it is put in the pan which is unfavourable for the heart. Sauteing with butter produces milk solids to precipitate and generate a bad odour too. No milk solids are involved in ghee, and it is also stable at soaring heat.
Very importantly, people who are allergic to dairy products can easily include ghee in their diet as it lacks the milk solids which are removed during the clarification process of ghee from butter. People who are allergic to dairy products fail to digest casein and lactose (milk solids) and hence can easily digest ghee.
It is essential to understand that ghee is obtained after clarifying the butter from milk solids and salt. Hence, ghee does not taste salty like butter.
Ghee can be stored for longer time compared to butter. The moisture content in ghee is comparatively less than butter. Therefore there is no need to store it in a cool place like refrigerator. You can easily store it in an air-tight container at the room temperature for 2 to 3 months. If refrigerated, ghee can last up to one year. Ghee will also enhance the sweet and richness of the food in comparison of butter. It’s quality also far better than butter.
Both ghee and butter have their respective effects on the body. Some studies and experiments have revealed that ghee has alkalizing effect over the body. In contrast, butter will have somewhat been acidifying effect over the body especially when it’s heated.
Hope this helps to sort out the basic difference between ghee and butter.
Posted on December 13, 2016
Drinking tea could cause iron deficiency, if you drink a lot of tea with meals and don’t consume adequate iron. Studies have shown that tea—notably black tea, but also green—decreases the absorption of iron, especially nonheme iron, the kind found in plant foods.
If you are anemic, pregnant, lactating or for any clinical conditions prone to iron deficiency, then the advice should be to drink tea between meals and to wait at least 1 hour after eating before drinking tea.
Another suggestion can be to drink tea which is not brewed to it’s complete strength and is brewed to it’s half-strength. . Avoid full-strength tea.
Read more on this in our facebook thread.. click on the link
Posted on November 19, 2016
Hummus which is a middle eastern dish is full of goodness of fibre, proteins, calcium, MUFA (mono unsaturated fatty acids). The ingredients are easily available all round the year and easy to put together. In my opinion it is a favourable recipe for newbees in the world of cooking and anyone who needs healthy quick fixes for their meals. However, do take note that the most important thing, without which making hummus would be near to impossible is a blender.
Below is the recipe of the classic hummus. Frankly, you can just play around the ingredients as per your liking of flavours. I tweaked mine a bit with the addition of peppercorns.
I have skipped the classic accompaniment like falafels which are usually fried and mayonnaise has been replaced with slightly sweetened yogurt. Falafels can be baked as well which I will make sometime again and post the recipe seperately. They too are dense in protein and suitable for LCHF diet. The only requirement is a little extra time in hand. And very obviously as you can see in the image, there is no pita bread. I have replaced it with homemade Indian roti which helps to ditch the refined sugar, salt and oil which is otherwise present in pita bread. You can also use tortillas or vegetable fingers like carrot and cucumber sticks to go alongwith them. It’s very versatile and the flavours go well with any accompaniments.
So here goes the recipe :-
Raw Chickpeas – 250gms (soaked overnight / or 2 cans of chickpeas)
Water for cooking and blending
Extra Virgin Olive Oil – 3 tbsps
Minced garlic – 2 tbsps
Dark tahini paste – 2 tbsps (you can use lighter one as well)
Lemon juice – 2 tbsps
Peppercorns – 8 – 10 nos.
Red chilli powder – 1 tsp
Himalayan salt – 1/2 tsp
Corriander leaves / parsley to garnish (optional)
Black Olives – pitted cut in to roundels
Himalayan salt – 1/4 tsp
Raw Sugar – 1/2 tsp
pepper powder – 1/4 tsp
Zucchini and Radish filling
Zucchini – 1(coarsely grated)
Radish – 1 (coarsely grated)
Olive oil – 1/2 tsp
Salt – a pinch
Soak chickpeas/ garbanzo beans overnight in water. The water should be enough to drench all the chickpeas with 1″ above.
Next morning, pressure cook them alongwith water and a pinch of salt. Alternatively, you may use canned garbanzo beans (though do not prefer much due to unecessary preservatives in there and rather cook). It may take around 20 mins on medium flame to cook well.
While they are cooking, prepare the yogurt dressing by whisking the respective ingredients together.
Prepare the filling of zucchini and half the amount of total grated radish by simply stir frying them in a pan with olive oil for 5 mins and salt. Keep the remaining radish raw for the extra crunch in your wrap.
For the hummus, once the chickpeas are cooked, turn off the flame and let them cool. Take a high powered blender or a mixer grinder and put in all the ingredients. Ensure you add 2 cup of chickpeas water first and then add the chickpeas and rest of the ingredients. If there is any excess water left, strain and keep aside. It is highly nutritious and can be used for curries or cooking anything in the next meal.
Take note to add only 2 tbsps of olive oil and the remaining 1 tbsp is used in the end to top the blended humus as a garnish alongwith the parsley. Sprinkle some red chilli powder on top and olives to add some colour to the neutral shade of hummus.
Voila! the dish is ready. All you need to do is wrap it up.. hehe!
Apply generous amount of hummus on the wrap. Place the veggies filling and then drizzle the dressing on the top. Throw in some sliced olives for extra tangy flavour. Hope you had already thought of the accompaniment in terms of roti, wrap, pita or veggie sticks earlier to avoid any last minute hanger 😉
Enjoy and do let us know your thoughts