My Sattvik Plate

"April Showers brings May flowers" is a phrase used so often during the month of April. The last bits of snow turns to rain as temperatures begin to climb and with that Spring brings about a myriad of transformations. Tiny green leaves and buds appear on the branches of the once barren trees, daffodils and tulips adorn the garden with beautiful colours, bright blue skies, green grass, waking up in the morning to melodious chirping of the birds, the touch of warm sun on our skin. Ahhhh the joys of spring I have been waiting for since the severe long dark months of winter. Such a joyous transformation is brought by the 'Agni Tatva'. Agni tatva is the energy that transforms one form to another. The Sun the biggest source of Agni tatva is the source of energy that is responsible for life on the planet.  In our body Agni tatva is 'Jataragini' - the digestive fire. The energy that transforms food to fuel for our existence. Pitta dosha controls digestion in the gut a...

Prana, the life force or vital energy is a fundamental concept in yogic practice. The yogic practice of pranayama focuses on controlling the breath to enhance the flow of prana and promote wellbeing. Prana is also present in the food we eat and not just limited to pranayama or breath. Raw foods are high in pranic energy and help keeping our body Alkaline. Diseases love to thrive in an acidic environment and cannot survive in alkaline environment. So try and include Fresh fruits, vegetable to your daily diet. This Carrot Apple salad is a perfect way to start your day. Try and start your day with a healthy breakfast and you are more likely to stick to food that is good for you thru the whole day.  We all know carrots are so good for us, however I would alway steer clear of raw carrots and just have the occasional piece of carrot in the Sambar !! I had this salad at the Isha centre in coimbatore and it was a game changer. I just love the burst of flavours in this fresh crunchy salad t...

Curry leaves are very popular in the Indian kitchen and finds its place mostly in the aromatic tadkas. Growing up in a South Indian home curry leaves were used in almost everything from cooking to hair oils.    I always make this chutney and try to have it like an achar with my meals, the ginger and pepper give it a nice spicy kick and I find it is a easier way to assimilate the goodness of curry leaves. Curry leaves are rich in plant compounds which are powerful antioxidants that protect us from oxidative damage.  Helps reduce high cholesterol and triglycerides level, thus lowering the risk of heart issues. Highly effective in reducing blood glucose levels and helps in the management of diabetes. They boost the activity of insulin and are rich in fibre which slows down digestion, thus preventing sudden spikes in blood sugar levels.  Morning sickness and nausea can be effectively controlled with consumption of curry leaves.  It's excellent for our hair, prevents...