Local Food benefits

10 Indian superfoods - Local foods are the best provided by our nature mother. They are seasonal, local and full of health benefits. In this pandemic period local foods are our true immunity booster. I have just completed writing about 10 Indian Superfoods. The Indian Superfoods book is written by number one nutritionist Rujuta Diwekar. Below I am giving the links for each Superfood – Jackfruit –  http://localfoodbenefits.blogspot.com/2020/05/thoughts-on-jackfruit.html Rice –  http://localfoodbenefits.blogspot.com/2020/05/rice-one-of-indian-super-foods.html Coconut –  http://localfoodbenefits.blogspot.com/2020/05/local-food-3-coconut-and-its-benefits.html Cashew nut –  http://localfoodbenefits.blogspot.com/2020/06/local-food-4-cashew-and-its-benefit.html Ghee –  http://localfoodbenefits.blogspot.com/2020/06/use-of-ghee.html Sugarcane –  http://localfoodbenefits.blogspot.com/2020/06/local-food-6-benefits-of-sugarcane-and.html Kokum –...

Local food #10 – Banana – The Recharger💪 Banana is a perennial plant. It means the life span of this tree is more than two years. This tree has unique natures. One of the uniqueness is – It gives a bunch of banana once. So, after that, the trunk is cut down to allow suckers to produce more banana bunch. Sucker is a lateral shoot of the banana plant. These suckers make banana plants perennial. India is the largest banana producing country. Image source - Gettyimages.  It has many beneficial properties. It can be grown with the availability of good drainage, moisture and fertility. It is very effective for diarrhoea patients (or many Indians say “loose motion”). Banana can act for both sides. It can help you to excrete your faecal matters or it can prevent frequent faecal excretion means prevent from diarrhoea. One should know “how to use banana for maximum benefits?” For the former purpose, you can just eat one or two ripe banana and for the later purpose, you can s...

Local food #9 – Ambadi - The stomach soother The picture is collected from - Shutterstock website When I first read this word “Ambadi”, It is a new word to me. It is a Marathi word, in English, it is known as roselle. It is more familiar to me when I found the Odia version. In Odia language, it is known as khata Palanga (google search). Still, I am not convinced of the Odia word. Comment whether you find it correct or incorrect! This is the food for our sustainable life and ecosystem. In other languages – Gongura in Telugu, Pulichakeerai in Tamil, Pitwaa in Hindi, Tenga mora in Assamese.   Locality – It is grown everywhere in India. The names are different but properties are the same. This green leafy vegetable is rich in folic acid. This is a great source of iron for anaemia patients. It has microorganism resistant properties. So, those tiny monsoon monsters (insects and microorganisms) cannot able to destroy this plant. It is very helpful to keep our gut microbes healthy....

Local food #8 – Aliv – The beauty pill Aliv seeds or Halim or garden cress or Lepidium sativum. Picture source - Shutterstock. It can grow easily in small pots. Locality – It is mostly found in Maharastra region. Properties – Rich source of essential fatty acids like linoleic and arachidic acid. When it mixed with coconut and ghee you get the perfect ratio of omega 3, 6, and 9. It has folic acid, iron and calcium. It has vitamin A, Vitamin E, sulforaphane and a rich source of benzyl isothiocyanate. Benefits –            Lactation enhancer   Important diet for post-pregnancy Prevents oxidative stresses. It means prevention from hair loss, thinning, split ends etc.   It helps retain both the density and lustre of the hair.   Sulforaphane in it provides healthy skin. Benzyl isothiocyanate acts as a powerful deterrent to cancer cells. It helps in curing anaemia. It makes our stomach healthy. How to eat aliv? Aliv sprouts – Spr...

(Picture Source - Shutterstock) In the last blog "Kokum benefits" , I have explained about kokum. It is one of the native Indian fruits. It is available in Western ghat of India. In this blog I will write about “How to use kokum?” Outlines – Adds flavour Raw fruit Kokum syrup Kokum water Kokum Sherbet Kokum butter   1.        -  Kokum adds flavour to Indian side dishes. The process to use – Separate the peels of Kokum from the pulp. The peel is thick and red in colour. The pulp can be used for other purposes and peel can be used as a spice. Kokum peels will be dried with some salt on it. The peel of Kokum turns dark red from red after drying. This dried fruit peel can be stored for a year. After completely dry, it can be added in many side dishes. The flavour taste is like tamarind or lemon. So, you can use this instead of tamarind and lemon in your curries. 2.        -  Raw fruit – When it is tender, it is g...

Local food #7 -Kokum - The natural antacid   Name of Kokum in different regions of India - This fruit is highly produced in India. India is not the origin of this fruit. It came from Africa and it is cultivated and consumed largely in India. This fruit is largely produced in western ghats mainly in Maharastra and Goa.  This fruit has different names in different regions of India. Some names are - The scientific name - Garcinia indica. In Sanskrit, it is called Vrikshamla. In Hindi, it is called Kokum, Kokam, Komal, Amlaveta, Vishambila. In Bengali, it is called Mahada. In Kannada, it is called Dhupadamara, Murgala, Tittidika, Murgmahali, Murgala, Huli, Punarpuli.  In the Deccan, it is called kolam, Ratambi In Goa, it is called Brindao, Amse, Ratainbasal, Brindoesiro. In Gujarati, it is called Kokam, Ratamba ,Kokambel ,Birandel. In Kashmiri, it is called Titidika.  In Konkani, it is called Birondd, Ratambi, Birondi. In Malayalam, it is called Punampuli. In Marathi, it...