5 ways fenugreek seeds help care for our health.

5 ways fenugreek seeds help care for our health.

I discovered the goodness of fenugreek seeds some time back while experimenting with hair masks. I had heard about how fenugreek, or methi, could help combat hair fall and add shine to dull, lustreless hair.

I ground some methi seeds and added the powder to the henna that I applied to my hair. That’s one benefit of using henna instead of chemical colours! Okay, I digress.

So, after a couple of hours, I washed my hair, oiled it after it had dried and left it at that. The next day, after the hair wash, I noticed my hair fell significantly less while combing. And, that’s when I realised it had been the magic of the fenugreek powder I had added to the henna.

Fenugreek seeds not only benefit our hair, but also our skin. However, it’s how these little ochre yellow gems help our body from within that matters to me the most.

Hubby was diagnosed with diabetes. His cholesterol levels had shot up, too. The LDL levels–the Bad cholesterol– that need to be kept under control had risen at an unhealthy level. Prescription drugs do the needful in bringing down the sugar and cholesterol levels, no doubt, but, how long does one depend on them?

So, I researched into the benefits of fenugreek that I had heard/read about and have made it a part of our daily diet. These seeds aren’t really great to taste. But, there are always alternatives one can work on to make something a priority for one’s health.

So, listing below, the benefits of fenugreek and also how one can include these seeds in one’s daily diet program.

Benefits of fenugreek:

Helps control diabetes:

Fenugreek seeds are high in soluble fibre which slows down digestion and absorption of carbohydrates resulting in the lowering of blood sugar.

Helps lower the bad cholesterol:

According to studies, the flavonoids in fenugreek prevent the absorption of cholesterol.Now, frankly, as long as fenugreek helps bring down the bad cholesterol level, I don’t want to bother how it manages to do so. For as I said, I graduated in Arts, so the scientific angle of these studies won’t make sense to me as much as how the foodstuff helps our bodies!

Helps reduce arthritic pain:

The anti-inflammatory properties of fenugreek help alleviate the pain that one suffers from due to arthritis. That’s another reason I have begun having these seeds, too. The aches and pains in the joints need to GO!

Helps in weight loss:

Being rich in soluble fibre, fenugreek helps in digestion and weight loss. It helps fight constipation, too.

Act as vitamin & mineral supplement:

Fenugreek leaves contain Vitamin A, C and folic acid and are rich in calcium, potassium and iron. The seeds are rich in Vitamin K. So, instead of popping a multi-vitamin, why not chomp on a spoonful of fenugreek seeds every morning, or make the leaves a regular part of your diet?

 

Ways to include fenugreek in your daily diet:

You may soak a teaspoon of fenugreek seeds in water overnight and eat it the next morning on an empty stomach. But, make sure you eat just a teaspoonful. And, do drink a glassful of water after you have chewed the seeds well. Or, you can also sprout them and have a spoonful of the sprouted seeds every morning. The sprouted seeds taste much better than the soaked ones, which are rather slimy and bitter to taste.

Adding the seeds to vegetables or daal while tempering adds to not just the taste of the recipe, but also ups its nutritive value. And, if the bitter seeds find no takers at your dinner table, then you can always grind the seeds into powder and add the powder to your recipes!

You could also dry roast fenugreek seeds along with flax seeds to munch on. The crispy seeds give an awesome taste and also help in ways more than giving you fresh breath!

Using the fenugreek leaves for preparing parathas, theplas or sabji, is a common practice. But, you may also sprout the seeds and add them to your salads, or veggie recipes.

How to use fenugreek seeds for hair and skin:

Grind the seeds and add a spoonful to henna just before applying it to your hair. As I mentioned earlier, it not only arrests hair fall, but also adds shine to your hair.

Heat coconut oil in a pan and add some fenugreek seeds to it. Heat it till the oil changes colour. Once cool,store it in a bottle and apply this oil on a regular basis.

Using the powder in your face packs also helps in giving a well-moisturised skin. Add some to a tablespoon of yoghurt and apply it to the face for about 30 minutes. The slightly coarse texture of the powder helps in exfoliating your skin to get rid of the dead cells leaving your skin feeling smooth and pampered.

So, that’s all the information about fenugreek seeds that I have gathered and put to good use. Like all things natural, it takes time for the kind of results you expect. So, it’s best to follow the new regimen regularly and have patience. Do enquire with your doctor before you begin using the seeds, especially if you are on meds for your diabetes.

Do try it out for yourself and let me know your experience. Also, do share any more information you might have about these wonder seeds!

Love,

SHILPA…

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BENEFITS OF FENUGREEK

 

What’s your ‘poison’ ? #FlavoursomeTuesdays

What’s your ‘poison’ ? #FlavoursomeTuesdays

Hello, people, and welcome to FlavoursomeTuesdays!

May just flew by, didn’t it? The heat, the humidity, the vacations, and oh, the mangoes, too — all of these making an exit, for the monsoon is here! But, that’s Life…days and months passing by, in the blink of an eye.

So, let’s get on with our foodie talks, shall we?

As I asked in the title above, what is your poison?

Okay, poison here means what is it that you like to drink…IN THE MORNING!? As in TEA or COFFEE? What did you think was I asking? What alcoholic drink is your preference? Oh, come on! This is a health and wellness blog, guys! 😛 And, I am a good girl. Well, sometimes!!! *wink wink*

Okay, so, about that poison I asked.

Mine is COFFEE…always has been, except on the rare occasion when I feel like having a minor change in my daily schedule and I reach for TEA.

Hubby gets the Davidoff coffee for me (lucky me!) which is simply out of this world! The moment I open the jar, the aroma hits me and transports me to a Wonderland, or should I say, Coffeeland!? Have you tried this brand? Do try…it’s awesome!

There is something about coffee–the aroma, the taste and the sound of the word ‘coffee’– that arouses in me a feeling of happiness not many things do. My day doesn’t begin with coffee, as such, but my breakfast does end with a mugful of chilled, sweetish coffee. I like two spoonfuls of sugar to one of coffee, and some cream, too, to make it nice and frothy! Calories be damned!

Every sip of this heavenly brew mesmerises me and I find myself feeling buoyant and energised as it enters my system. I so wish the mug was a tad bigger in size, with a larger holding capacity–like, maybe, a litre, at least!

However, there are some rare moments, like the chilly winters (a rarity in Mumbai) when I reach for a cup of warm tea to soothe my sore throat, or maybe, just for a change of taste. Of course, such occasions are really really rare, for I am so not a tea person. I am too much in love with my coffee!

I prefer the light Twinnings Earl Grey tea, which I prepare without milk or sugar. Just dip- dip a tea bag in a cup of hot water and my tea is ready! The commonly preferred ginger tea, or adrak wali chai with loads of milk, sugar and extra tea leaves isn’t, ahem, my cup of chai! My family, though, is full of tea people. And, I learned the art of preparing the perfect cuppa from mum, the taste of which I know not, to date. I never drink the tea I prepare for others. 😛

So, how about you? What do you prefer?

Chai, or coffee?

Oh, and I almost forgot to add…I love having a few banana chips after my coffee, because as much as I love the taste of coffee, the aftertaste feels, mmm…not very pleasant. So, this is my favorite combo, in case you invite me to your place some afternoon for coffee. Chilled coffee and banana chips. That’s all. I don’t need any biscuits, or cakes, or any other accompaniment for my coffee.

Just a heart to heart conversation with you along with the coffee, and you will have made my day!

Do share with me about your ‘poison’, will you? Would love to know, and also make notes, just in case you drop by at my place, someday. Would love to have you over!

Love,

SHILPA…

Affiliate disclosure:  This post contains affiliate links, which means I will make a small commission at no extra cost to you should you click on the image and use it to make a purchase. 

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Coffee or Tea?

FlavoursomeTuesdays is held on the first Tuesday of every month. Sunita Rajwade and I invite bloggers to share their foodie tales and just have some fun.

You may share:

Recipes

Restaurant reviews

Foodie memories

Posts on food and nutrition

Or, even foodie pictures

Simply add the badge to your post and share it with the hashtag #FlavoursomeTuesdays on your blog and other social media platforms. And, oh, do visit as many blogs in the Linky, as you can, and share the love.

A Konkan speciality.

A Konkan speciality.

 

Years ago, hubby and I went on a road trip to the coastal region of Maharashtra. Being beach lovers, we decided to visit all the beaches of Maharashtra that we could. Well, at least most of them.

So, we drove down from Navi Mumbai to Chiplun, where we visited one of its beaches – the Vengurla Beach. We stayed at an MTDC approved residence of a wonderful couple who were such gracious hosts! They pampered us silly with the food they served us and their interesting and entertaining travel anecdotes.

Next, we visited the Tarkarli village in Sindhudurg for its pristine white virgin beaches, with sand soft like powder. A place where I could very well have spent the rest of my life. Far from the maddening city crowd, this could have been the perfect permanent abode for me!

The car ride was quite an adventure, the beaches felt like Paradise when compared to our Mumbai beaches, and the food, especially the fried fish and the Sol Kadhi —which remains, to this day, my favourite cool drink.

Sol Kadhi is popular in the Konkan (coastal) region of Maharashtra. It’s made from coconut milk and kokum, or Amsol, or Amsul, as we call it.

Coastal favourite
Kokum is a tree native to the Western Ghats region of India.

It’s usually had after meals as it helps cool down the digestive system, and is an excellent remedy for acidity, too.

It’s a simple recipe, really, and gets made in a jiffy. Do try out this cool drink, especially after enjoying a spicy meal, and let me know how you liked it.

FlavoursomeTuesdays

Ingredients:

6 – 7 kokum

One coconut, grated

One cup hot water

2 cloves of Garlic

1 – 2 green chilies, or as per preference

Salt

Coriander for garnishing

Method:

Soak the kokum in hot water for 1 – 2 hours.

Grind the coconut, garlic and the green chilies with a little warm water and squeeze out the milk.

Add some more warm water to the coconut and squeeze out some more milk.

Mix it all together.

Mash the soaked kokum well and mix only the kokum water to the coconut milk.

Add salt to taste.

Keep the Sol Kadhi aside for a while and then refrigerate it.

Garnish with coriander, stir well and serve chilled.

Easy, no?

And, if you wish to enjoy a readymade one, then just give a seafood specialty eatery, like, Gajalee, a visit. It serves the best Sol Kadhi in the world! No, this is not a sponsored post, but I share this info because I love the Sol Kadhi they serve at Gajalee!  🙂

The pretty, pink Sol Kadhi with the coconut milk tastes heavenly. Ah! I just had a glass full of the chilled drink and I wish I could have had some more!

Do try it out!

Bon Appetit!

Pin it up for later!

A digestive drink from the coastal region of Maharashtra.

 

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Food for my blog.

April A to Z Blogging Challenge

Food, as a category, was never on my mind when I created Metanoia.  It just happened one day, when at a restaurant I went crazy clicking pictures of the lavish spread before me and then wondered how to share them! That’s when I decided to create a separate category just for FOOD.

A place for restaurant reviews, recipes, posts on healthy eating and nutrition on my blog sounded quite exciting.  So, I first created an Instagram account dedicated to food – Foodiezms –  and then the ‘Food’ tag on my blog.

Then, last year,  I met a blogger friend and a brilliant cook, Sunita Rajwade of BellyBytes, who came up with the idea of  #FlavoursomeTuesdays.

If you have visited Metanoia earlier, you will know that on the first Tuesday of the month, we -Sunita and I – hosted the #FlavoursomeTuesdays, where we invited bloggers to share foodie tales, memories revolving around food, recipes, restaurant reviews…everything related to food.

We received a good response at our first  Linky Party and were encouraged to take it further on our blogs.  However, this year, we decided to take a break from flavoursometuesdays. But, it sure was fun doing these food posts!

This is the badge I created for our posts:

FlavoursomeTuesdays

Cool, isn’t it?

My interest in food and nutrition developed way back in college when as part of my B.A. curriculum,  I chose it as one of the subjects.

So, when the idea of having a category for food came to mind, I decided to make it really special. There would be not just entertaining posts on food, but also informative ones that would help my readers in making changes in their diet that would help them improve their health.

And, Metanoia being a Health & Wellness blog, inspiring others to look after their diet and giving information on food and nutrition seemed like a great idea.

If, as a newbie blogger, you wonder about a niche for your blog, and if you are a foodie, or a cook, then a food blog will be the best thing to do. I know, most of you are well aware of such possibilities, but for those who are clueless (like I was), do give it a thought.

You could share your personal recipes, restaurant reviews, cooking tips and tricks….oh, the list is endless about what you could do with your food blog!

Sharing some of the food blogs I visit for the recipes and also to gaze and drool at the food on display:

Rachnacooks  by Rachna Parmar

somethingscooking by Shalini Nair

happinessquotient by Bhawna and Jyoti

 

Do visit these blogs if you need the inspiration to begin your own food blog. It will be your favourite place after the kitchen!

 

Love,

SHILPA…

#FlavoursomeTuesdays

 

 

April 2018 A to Z blogging Challenge

 

My theme for the A to Z Blogging Challenge is all about my blog, Metanoia, and my blogging journey from the time  I started, 5 years ago. The lessons I learnt, the tips and tricks I picked up from fellow bloggers and the guidelines I could have used back when I began. 

You will find all of my A to Z posts here.

 

 

 

 

Why you need to add GHEE to your diet.

Why you need to add GHEE to your diet.

Right since childhood, our parents urge us to consume ghee, or clarified butter. Using it as a ‘topping’ on our everyday meals, or even using it  to prepare Indian sweets,  ghee has been an accompaniment for almost every kind of food.

Ayurveda places  great importance on the benefits of ghee for our health – every part of our body benefits from ghee, in some way or the other. Practitioners advice every age-group  to consume ghee and benefit from its many virtues. In fact, the West has also woken up to the miracles of this golden beauty!

So, what is it that makes this pride of our culture such an important part of our diet?

Let us look at the top 5 benefits of Ghee.

 

1   Easy to digest:

I have never known about Lactose Intolerance because I have never experienced it, ever, but, I have heard that Ghee can be had by those who are Lactose Intolerant! Why? Because of its method of preparation.

Butter is heated and the milk solids and  impurities get separated, leaving behind  a golden liquid that has no effect on those sensitive to Lactose, thus making it safe for them to consume.

2  Helps in digestion:

The first advice, when one complains of constipation or indigestion in my family, has been to drink a cup of warm milk with ghee before going to bed.

Ghee, I have learnt, is a source of ‘Butyrate’, a fatty acid necessary to support a healthy digestive system. It provides energy to the colon cells, and helps support healthy microbes in the gastrointestinal tract to enhance digestion and elimination.

3  Strengthens our bones:

I believe our ancestors were far more healthier than we are in today’s age. They consumed ghee on a daily basis, which supplied them with all the necessary vitamins their bones required to keep them stronger even in their old age.

Ghee has Vitamin K, a vital nutrient responsible for maintaining bone-health. Believe me, I used to give my arthritic pet dog a spoonful of ghee everyday to help him get some relief from his painful joints!

To put it simply, ghee provides the lubrication our joints require to work smoothly! Easier to comprehend, isn’t it?

4  Helps in healthy weight loss:

Oh yes! Ghee does that, you know? Contrary to popular beliefs, ghee does help lose weight in a healthy way!  Every time we grimace at our mother’s suggestion to apply some ghee to our chapatis, fearing we might put on the kilos, we are actually doing more harm than good to our bodies.

The  friendly triglycerides found in ghee actually help decrease weight as opposed to those bad ones found in vanaspati and other oils (which we consume along with the junk food we eat to avoid lunch!).

So, the next time you measure your ‘vital stats’ and find it more than the ‘ideal’, bring the ghee jar to the table and have a spoonful. Every day. That will help you cut the inches off your tummy, your hips and your thighs. Oh, and do include a workout, too!

5   Keeps skin healthy and glowing:

Every winter, when my skin dries, I waste money on buying those useless Vaseline jars that do nothing but give me temporary relief. What does work, though, in combatting the dryness, is my trusted ghee. In spite of knowing this, I wonder why I buy that Vaseline jar!

Applying ghee to chapped lips, or dry skin will give you a smooth, well moisturised skin.

Consuming ghee along with a cup of warm milk also helps keep your skin well-nourished and keeps dryness at bay.

Apart from these benefits, ghee also helps soothe burns, or wounds. My granny used to regale us with stories of kings and their brave soldiers who would heal their wounds during war by applying ghee. “They didn’t have all these fancy medicines you people get these days. For them, ghee was the panacea for every ailment!” she would add, proudly.

Ghee is also known to be good for eye-sight, for lustrous hair, skin and nails, and for memory, too! Hmm…that explains why I remember incidents that happened way back, in my childhood! Not kidding!

How do you prepare ghee at home?

I usually use buffalo milk as it gives me thicker cream. However, Ayurveda practitioners as well as dieticians prescribe cow milk and cow ghee.

Preparation:

Collect the cream daily from the milk you boil and store it in the fridge till you have enough for preparing the ghee. Maybe, it might take a week’s time to collect enough cream for the ghee.

Once you have enough cream, bring it out of the fridge, add some curd, or dahi, to it and leave it at room temperature for five to six hours.

I  churn it with a wooden ravi that we get especially to churn the cream, but, you could use a blender.

Add a cup of cold water to the cream, put it all in the blender and run it for a few minutes till you see the butter surfacing to the top and the thin  buttermilk at the bottom.

Separate the butter from the buttermilk gently with your hand. Gather the butter slowly into a ball and transfer it to another bowl.

The thin buttermilk that remains can go back into the fridge to be had after meals. And, the butter goes into a thick-bottomed pan (if you want to prepare ghee right then) to be placed on the stove and boiled till the milk solids separate and settle to the bottom.

Stand by the stove as the butter melts and heats. It needs all your attention and love to give you what you seek from it!

Once the milk solids settle to the bottom, let the ghee turn nice and golden and the milk solids, brown.

Switch off the stove and allow it to cool.

Strain the ghee into a jar and once cool, close it with a lid.

The ‘burnt’ milk solids (which we call ‘bery’)  can be eaten as is or with sugar or with chapati, or added to rice and dal.

The ghee need not be stored in the fridge. It stays well at room temperature for a couple of months. Though, if you fall in love with ghee and eat it everyday, I doubt it will last  a month. Kids, generally, love it. So, beware, they might love playing the naughty Lord Krishna and wipe clean the jar in days!

So, that’s it about this golden miracle we call, ‘Ghee’.

Do you use it in your daily diet?

 

Love,

SHILPA…

 

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The miracles of GHEE