List of Terrible Food Combination As Per Ayurveda

List of Terrible Food Combination As Per Ayurveda

Food that causes aggravation of doshas, which is the main reason for disease , is called viruddharam (incompatible food). The effect of this gets accumulated in the body and gives rise to diseases. It should be considered similar to poison and artificial poisoning (Gara Visha). Here are some of the examples, which so many of us take as regular food.

In our Sastras eating food is just like performing the yagna into the fire in the belly.  Now the aahuti which we put in the yagna has a lot to do with the well being of the body. There are some rules which should be followed while cooking and eating food.

Do sizzlers,  brownie Ice creams,  Milk Shakes invite you? Well, here is what you should know about it.

Milkshakes and Smoothies:

All sour substances are incompatible with milk.So are all the fruits.

Now a day most of the people are taking milkshakes, thinking that it is very nutritious, but in contrary it is a causative factor for many ailments like skin diseases.

Packaged Cereals With Milk

Milk and salt are incompatible with each other and yet we add milk to the packaged cereals. In case you are wondering about the ingredients of Kellogg’s Corn Flakes. Here they are: Corn (88%), sugar, salt, barley malt extract, vitamins(vitamin C, vitamin E, niacin, riboflavin, thiamin, folate), minerals (iron, zinc oxide).

Green Leafy Vegetables and Milk

After consuming leafy vegetable drinking of milk should be avoided. Many fitness enthusiasts swear by the green smoothies. But

Green Smoothies is an example of blending incompatible food.

Horse gram with milk

Horse gram is the next superfood. Drinking horse gram porridge with milk is not advisable.

Mixture of hot & cold things

We all love sizzling brownies. Mixture of hot and cold things should be avoided as they are incompatible with each other by nature. Even adding cold water to hot water to make it drinkable should be avoided.

Heating of curd.

For many recipes, curd is the important ingredient.  For example, to prepare morkuzhambu, people use curd instead of using buttermilk. It is always better to use buttermilk instead of curd for preparing curd based food.

Banana with curd or buttermilk.

Overnight oats are the greatest example of combining incompatible foods.

Soaking oats in curd or milk and topping it with banana and fruit of your choice is something people love to eat as a breakfast in the morning. It is easy to make and ready to eat but it should be avoided given the ill effects of incompatibility of these ingredients.

Wheat + Sesame oil, Wheat + Hot water.

Wheat with hot water and with sesame oil should not be used.

Fish with Dairy, Sprouts, Black Gram, Honey, and Jaggery.

Those people who have been non-vegetarians and have been eating fish all their life would always say that fish with dairy is not a favorable combination. So if you are eating your fish with curd rice, please eat it with rasam rice going forth. 🙂

Radish with soup of black gram.

Radish with black gram is a bad combination and should be avoided.

Ghee kept in a bronze vessel more than 10 days.

Ghee if kept in the bronze vessel gets poisonous, so it is better to avoid it.

A mixture of the equal quantity of ghee & honey.

We should not only avoid consuming processed & packed foods but also food with a bad combination because it is one of the main reason for all lifestyle diseases like BP, DIABETES OBESITY & also CANCER.

Author Bio:

Dr.Prabhakantham

About me – I have been practicing Ayurveda for the past 18 yrs in a traditional way, I have experience in all Panchakarmas, I’m part of an NGO – AVAS, where I’m educating & treating underprivileged children.

 

How much screen time is too much? Ask you phone

How much screen time is too much? Ask you phone

Little Ms.K is fond of devices, gadgets and all kind of technology. Every gadget that we got home, was first used by her to the fullest. But slowly, she was getting into a habit of using gadgets like all of us do. As a mom, I was terribly worried about the screen time that she used to spend. I have always emphasized on child lead weaning for anything, and this time I was determined that she should get the control of switching off the gadget off by herself. As a 7-year-old, little Ms. K has now weaned herself from all the gadgets which is a relief.

We as parents should also try and use self-lead weaning from these devices. They are very helpful for people in every walk of life but when it becomes an addiction it is harmful for sure.

Recently Apple’s CEO Tim Cook has spoken about how Apple is working on introducing some features in iOS12 which may help all adults and teens keep an eye on how much mobile phones they are using in a day which I would say is a great tool.

What are the things which you will be able to do with iOS12’s manage screen time feature:

Activity report for total time spent in different apps, usage across all the categories of apps.

Apple Screen Time Displayed Categorically

Apple Bed Time The enhanced Do Not Disturb Feature

The Do Not Disturb feature has always been there in iOS devices but now there would be dimming of display and no display of notification till the prompted time.

You can now get your notifications delivered quietly 🙂 group them

Facebook

Get the notifications delivered quietly

 

iOS12

Get suggestions from Siri on which notifications to be kept and which can be managed.

  • You get to see how your screen time is divided across all apps.
  • Choose your downtime with the apps, with the downtime the apps will have a badge stating that they are not allowed to be used during that time.
  • Parents can set up time for children’s usage.  

In the recent interview, Apple CEO, Tim Cook says that they have always kept their users as their priority while designing the ultimate technological experience. Hope the new feature helps us keep the phones at bay 🙂

Disclaimer: All the images are downloaded from

https://www.apple.com/in/newsroom/2018/06/ios-12-introduces-new-features-to-reduce-interruptions-and-manage-screen-time/

The article is inspired from

https://www.apple.com/in/newsroom/2018/06/ios-12-introduces-new-features-to-reduce-interruptions-and-manage-screen-time/

https://www.npr.org/2018/06/05/616980803/transcript-apple-ceo-tim-cook-on-screen-time-controls-working-with-china

 

Mindful Eating – Unlearning and Relearning

Mindful Eating – Unlearning and Relearning

The first and foremost memory that I have of food is the “Dahi Poli” which I used to have in my grandma’s mud house. The dahiwali used to bring dahi in mud pots from her village in the morning and Aaji used to make hot phulkas during the same time. I used to eat 1 fulka happily at the age of 2-3 years. I never knew what was mindful eating then, but as I understand the Dahi ( Yogurt) was locally sourced and fulka was made by Aaji. Some years before when I was obsessed with counting the macronutrients in the food. I still could find that the meal of Dahi Poli around 11 AM was the best that I could have as a child and also as an adult. It was valid then and is valid now. Then what was missing in between?

After my graduation, I started working and the timings were really bad. I was always in the obese category but now with odd timings and odd eating pattern, I started putting on the considerable amount of weight coupled with a lot of acidity. Then started the part called unlearning.

Unlearning: –

Rice has simple carbs, chapathi has complex carbs. Groundnut oil is bad for health. Sunflower oil or Karadi oil is good for health. Never touch a Mango, Banana, Chickoo, it will put on weight. Have more green leafy vegetables etc were some more health secrets that I started living by. I worked out sincerely and did not eat well as per today’s standards. I reduced my weight several times in my life and bounced back to more, those many times. I never thought about mindfulness while eating post my graduation. I worked in different cities, ate whatever was available and I cook. Post marriage, I again started working out pretty regularly and reduced around 20 kgs by not eating well as per today’s standards. I never touched Mango, Milk, Chickoo, Banana and my favorite Guava during those days. Unlearning the mindfulness which Aaji ( grandma ) and Aai ( mom ) passed on to me was a major drawback. I ended up having IBS ( Irritable Bowel Syndrome) which is a group of symptoms like diarrhea, constipation, stomach pain and vomiting. 3 years of acute IBS brought me back to rethink the overall food habits and there is where I started relearning.

Relearning:

Mindful eating needed to be incorporated back to my lifestyle. But before that I needed to fix some things. Groundnut oil made entry to the kitchen with sesame oil from Kachchi Ghani. Switched to cow’s milk and homemade curd. Incorporated grain shuffle like one grain each day . It included eating jowar, bajra, wheat, rice ( normal white rice), nachni on a specific day in a week. Started having pickles, papads and homemade jams. All desserts which are homemade were welcome. It included Puran Poli, Coconut Burfi, Laddoo, Semiya Kheer, Shakkarai Pongal, Modak . Bringing ghee back on varan bhat helped bloating and weight loss. I can not specify in words how happy I am to include all this back in my food. You can see me a couple of pounds here and there but that does not matter to me as I have food which makes me happy. Since last 3 years I am having Banana everyday in the morning which has immensely helped curing IBS. No cramps, no constipation and bye bye to diarrhea. Bringing grandma’s wisdom back in life brought me back to life. As I have a spoonful of shakkarai Pongal laden with ghee and sugar, I say that there is nothing better than believing in your natural palette and trusting your instincts while eating. This is as they say – Mindful Eating. I have found myself through mindful eating, have you?

This post is a part of the Godrej Food Trends Blogging Contest hosted by FashionableFoodz in association with Vikhroli Cucina and should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. Godrej Food Trends Blogging Contest, FashionableFoodz or Godrej is not responsible for any infringement caused. #GodrejFoodTrends2018Contest  #GFTR2018

How to Create a Nightly Self Care Routine To Avoid Stress.

How to Create a Nightly Self Care Routine To Avoid Stress.

This post is for moms, all moms who are stressed, tired, fatigued almost all the time. Some have found ways to deal with it and some are yet to reach that point. Some are struggling with their day to day hustle, while some are unable to cope up with the daily grind. Stay at home, working, working from home or any of them, moms have a lot to tackle throughout the day. Whether they get up as early as 4 am or they get up by 7 to 7.30, every mom sleeps as her babies fall asleep, it may give her minimal sleep at times but at the end of the day it is all worth it. Days go by and we all start to cope up with these unusual timings. By the time we are used to it, the kids grow and they have their own timetable. I feel as parents we never settle with one time. My day ends with half of the next day in its lap already. Some days before I used to struggle winding up and putting myself to sleep but no more. I was determined to make a change that is one part but the other part that helped me significantly is that I started my “Nightly Self Care Routine”. At first, people at home were astonished but slowly they understood that it is my process of winding up the day and to welcome the next one without being too stressed.

So here is the Nightly Self Care Routine for busy moms:

  • Mentally and physically switching off from any gadgets 30 mins prior to bedtime
    • We are so taken up by the social media updates that we often forget the time that we are checking out the phone. A lot has been said about the mobile radiation and its harmful effects but as I put my mobile on airplane mode, it gives me a lot of peace. This has helped me reduce a lot of stress. 30 mins before bed switching off all the gadgets is the first key to self-care.
  • A hot water bath or soaking your feet in Epsom salt
    • In a city like Chennai, where humidity is at its peak, a warm water bath is so soothing after a long day. If you don’t have time for that then soaking your feet in warm water having Epsom salt in it is the perfect solution for achy feet and calf muscles. This is an age-old remedy to reduce muscle spasms. You can also add some essential oil like lavender to the water to get the calming effect.
  • Rub your feet with a little bit of ghee.
    • Rubbing the feet with a bit of ghee is a time-tested method to relieve symptoms like fatigue and soreness of feet. Additionally, say bye to cracked heels with the goodness of ghee.
  • Switching to low lighting
    • Our bodies are tuned in such a way that as the sun sets, the body releases sleep hormones. As we are in the city and there are ample lights, the body gets tricked into feeling that it is still a day. Switching to low lighting before going to bed helps me a lot to slow down and wind up.
  • Reading
    • Reading a book ( not kindle) gives a calming effect. I usually read my favorite poems or stories to my kid.
  • Brain Dump
    • This is something I swear by. Throughout the day we carry many feelings. Some happy, some sad, some frustrating, you can actually dump all that in a journal or a paper. If you do not want to see it again, you can as well tear it off. Clearing your mind helps to rejuvenate
  • Slipping into comfortable clothing
    • Each one of us slips into comfortable clothing at the end of the day. But as a part of self-care, next time, buy ultra comfy, soothing cloths and remind yourself that you deserve every bit of that comfort.

The purpose of this self care routine is to reduce stress. All moms out there, please try and let me know if it works. Well, it does work for me 🙂

 

 

 

 

 

Quick and Easy School Snacks to Pack for your kids:

Quick and Easy School Snacks to Pack for your kids:

The school reopening time is just around the corner. As the kids go to school life gets easier and complicated in every way. The question which moms face during school days is what to give them for snacks which are healthy and at the same time not boring. School snacks are made easy in this blog post. 

Kids who participate in the whole process of planning, shopping ( if any) and preparing their lunchboxes to develop the ability to choose and enjoy healthy food.

Me and Little Ms.K usually plan our week together. This academic year, we decided to plan the menu for the lunch box as well. So, here are some of the easy school snacks to pack for kids where you can involve kids as well.  Note: I have tried to avoid biscuits and cheese here because it doesn’t suit Little Ms.K, you can add your preferences.

  • Chapati Rolls
    • These are simple ones, you just have to make chapati and roll it with a filling of your choice. When we want it to be on the heavier side our filling has paneer in it otherwise there is Jam ( Homemade) or Ghee and Sugar.
  • Coin Dosa
    • Coin Dosa is my go-to option for a no-fuss snack. All you need to have is the dosa batter. These are coin shaped dosas which can have a topping of cheese.school snacks for kids
  • Khakra
    • This is the crispier version of Roti or Methi Thepla. Very good to give as a snack. 100% home-made and healthy. You can give jam as an accompaniment
  • Sundal
    • This is a very famous dish of Tamil Nadu. You just have to pre-plan a bit. Soaking the chickpeas in advance till they sprout. Before you set up the lunch box take some oil in the wok, add mustard, curry leaves, and asoefotida. Add these soaked but drained sprouts. There are many varieties of Sundal. You can use Kabuli Chana, Green Moong ( Pasi Payir), Mot, Horse Gram or the likes. One can also add finely chopped cucumber, carrot as a topping.
  • Paniyaram/ Appe
    • These are made of Dosa batter. If you have the Paniyaram Chatti or Pan to make these small dosa batter dumplings then it is amazingly easy to make in a jiffy.
  • Sattu Laddoo
    • If you make sattu powder at home, well and good. But if you get it store bought, no worries. Just roast Sattu powder in ghee and mix it with Jaggery. Roll them into laddoos. You can also add dry fruits in these laddoos. Favorite of little Ms.K. I am sure every child will like it.
    • School Snacks for Kids
  • Idli Fry
    • This is our most favorite snack. As I make big idlis, I break them into pieces. Add oil to the wok, put mustard, as it splutters I add onion, curry leaves. Till they are done, I add little red chilly powder and turmeric. Mix it well and add the broken idlis. Mix it well and top it with coriander.
  • Crispy Onion Rings
    • Onion rings coated with wet chickpea flour and fried in groundnut oil is nothing but Crispy Onion Rings. I generally give yogurt or achar as accompaniment. I do not use store bought sauce.

If the lunchbox has chapati and sabji as lunch, then I give Poha or Puffed Rice ( Roasted in Ghee, Curry Leaves, and Jeera) as a snack. Makhna or Puffed Lotus seeds ( Roasted in Ghee, Curry Leaves, and Jeera) also taste good and they are nutritious yet light on the stomach. These are some simple snack items which we can make in a jiffy. Let me know if you have any other snacks which you make often…would love to try it.

 

Backyard to Table – Making Jams and Pickles The Grandma Way

Backyard to Table – Making Jams and Pickles The Grandma Way

Recently, I heard Rujuta Diwekar speaking about food confusion. She speaks about food many times and reiterates stuff like ” Eat local and seasonal food”. What she tells is nothing different that why my Aaji, Aaji in law and my mom practiced. It is just that we stopped listening to them as we grew up. Anything homemade has a charm of its own. I loved the way the whole family got engaged while aaji made papad and pickles. She also used to make Sandge ( grated mixed veggies dried in the hot summer sun) or vaththals as we call them in Tamil, on the side. The dried variety includes Moong Vadi, Carrot and other vegetable sandge, Layvadya ( Made out of leftover jowar porridge), Mor Mozhaga or Dahi Mirchi ( These were staples). Maybe in my next post, I will elaborate on each of them and write about the papad variety. But today I am going to share the mango jam recipe and pickle recipe which many of you asked.

My mom used to make amazing pickles all through the year. She believed in the goodness of pickles prepared in a specific season. In Summer, she used to make mango pickle which we used to call Big Pickle. Apart from the big pickle, there used to be one “Chalu Lonche” which can be eaten as it is made. The term Chalu means something which is in practice. So this pickle we could eat till the Big Pickle soaks in all the ingredients and gets ready for consuming. Apart from Big Pickle and Chalu Pickle, she used to make “Takku”. “Takku” is a spicy mix of grated raw mangoes, red chili powder and tampering with mustard oil. Takku stays around for 1 month and is a go-to accompaniment for hot chapati or poori. These were savory varieties of year-long mango treasure. Among the sweet varieties, she used to make mango jam ( Mango chunks and grated mangoes)  and aam panna ( sharbat). As the true Annapoorna that she was, in winters, people used to swear by the delicious vegetable pickle that she used to make. The taste of Amla Pickle still lingers in my mouth. Have you heard about curd pickle made with Amla, she had named it as “Raveni”.

This year 23 kgs of mangoes were harvested from the backyard and I did not waste a single mango. Used all of it to make these amazing varieties of real, homemade condiments.

Last year, while I went for cutting mangoes for pickle, there came a lady. She asked me, do you know how to make pickle? I said “ yes”. She said will you help me make it. I said I am not a “pro” but I can make it.

Since 2016, we have been making pickles with my sister’s mil “Ganga Narayanan”. Ganga Mami is Annapoorna herself and every pickle that she makes is tasty, stays well for years together. This time I wanted to try it out and give her some of it. Thank you Ganga Mami for making me adept with pickle making process. Can’t thank you enough.

As I posted it on my WhatsApp status and FB status, many people have asked about the recipe for homemade jam or Sakharamba/ Gulamba.

Mango Jam Or Sakharamba

  • Once you get the mangoes from the market or from the backyard, see that you soak them in water for at least an hour. After an hour take them out and let them get dried for further process.
  • As they look fresh without any oil on them, start peeling them and cutting them into small/ medium pieces. You can keep bigger chunks for the jam. You can even grate the mango for getting an exact jam-like texture.
  • Get a big kadhai or pan, and add 8-10 teaspoons of ghee. I used homemade cow ghee, but you can use any brand.
  • Add mango chunks. Keep it simmering till all the chunks become golden brown. Once the chunks are golden brown you can add the sugar/palm jaggery/jaggery to it. I eyeballed the quantity of sugar ( Approx 2 kgs for 4 kg of mangoes) as per the taste.
  • Mix the sugar and add water till it covers ¾ th of the mango chunks. Keep stirring. You can off the gas stove when you see that the water and sugar have combined really well, soaking in the mango chunks. Leave the sugar syrup little lose because after cooling down it hardens giving it a jam-like consistency.
  • Once the Jam or Gulamba has cooled down, transfer it in a bigger airtight jar.
  • Instead of opening a store bought mixed fruit jam or store-bought gulamba, this is a simple method to enjoy the goodness of homegrown mangoes in the summer.

How to make Mango Pickle

Mango pickle is the trickiest of them all. The reason behind it is that you have to look after the pickle like a baby. As you make it, you have to transfer it into airtight glass jars or the china clay pots which are specially made for pickles, cover the lid with a small muslin cloth. Keep mixing the pickle very 30 days once. I eyeballed all the quantities so this recipe wouldn’t be elaborating on the exact quantities but will give you a basic idea.

  • For 5-6 kgs of mangoes I used, 2kgs of Sesame Oil, 2 kgs of Salt, 1 kg of Chily Powder, 500 gms of mustard seeds ( Which were crushed into powder), Fenugreek powder ( very little)

Okay, enough of disclaimers. Here is a recipe

  • Mangoes need to be soaked in water and dried thoroughly
  • Once they are dried, cut them with Amba Fodni ( Mango Cutter ) or get it cut from the market
  • If you are getting the mangoes cut from the market see that you wipe off each and every piece
  • Soak the mango pieces in salt, keep it for 30 mins or so, then add Chily powder and mix well. Once it is mixed, add mustard powder, fenugreek powder. Keep it aside.
  • Take a big kadai, make it hot on the stove pour the oil and off the gas.
  • The oil needs to be warm while adding not hot.
  • Once you add the oil, mix it thoroughly.
  • As you transfer it in an airtight jar, first add a layer of salt to the jar and then fill in the pickle.
  • Keep the jars in a place where they get indirect sunlight.
  • In 4-5 days the Pickle will be ready to eat.

While I did the cooking part, I felt I have revived the trend of bringing in the whole family together for this culinary experiment of mine. My FIL got the mangoes from the backyard, my dad helped me peel it, cut and grate it. My husband helped to cut mangoes for the big pickle, my daughter was a witness to all the work that was going in. I hope she learned a thing or two. This is the way we can propagate the idea of sustainability to our next generation.

This post is a part of the Godrej Food Trends Blogging Contest hosted by FashionableFoodz in association with Vikhroli Cucina and should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. Godrej Food Trends Blogging Contest, FashionableFoodz or Godrej is not responsible for any infringement caused. #GodrejFoodTrends2018Contest  #GFTR2018