Here is the video presentation of some the slides that were used by Dr. Neal Barnard during the ' Reversing Diabetes' workshops here in Mumbai or Bangalore.
Monday, December 21, 2009
Thursday, December 17, 2009
Basil or Tulsi leaves, Drumstick leaves ( Shenga chi bhaji) etc. use all these different varieties as available in season. Methi is bitter and ambadi is sour so also dill so use less quantity.
Monday, November 30, 2009
Dr. Neal Barnard visited Mumbai City with 5 lectures for doctors at various hospitals and a one day workshop on Reversing Diabetes. The workshop was fully booked well in advance. The participants were very eager to learn. The questions coming from the participants were all answered well and we wish to see all of them putting into practise all diet changes and reversing diabetes. Dr. Neal was very inspiring, gentle and clear in his presentation. A very new way of eating and living for diabetics! In future we will surely have more such events. Next weekend is 3 day event by Dr. Neal in Bangalore. Its worth it!
Wednesday, November 18, 2009
Monday, November 16, 2009
Friday, November 13, 2009
Wednesday, October 28, 2009
Friday, October 23, 2009
This yogurt can be used for making tasty curd rice, buttermilk, curry ( Kadhi) or raita or salad dressing. I also use it for fermentation of Dhokla or Handvo. You can also use it in making dough for Parathas or Naan for softer outcome.
Recipe by Dr. Rupa Shah
Tuesday, October 20, 2009
Thursday, October 8, 2009
The lunch meeting was well attended. The demonstration of pasta in white vegan sauce was perfect! For those who l0ve peanut butter, Dr. Nandita showed how to make it at home in just few minutes, tasting fresh! Dr. Rupa Shah showed one more variety of green smoothie, inspiring everyone to include greens in their diet! Lunch items brought by everyone was superb! Words cannot describe it, pictures can only tell some. I will be updating some of the recipes here soon! Do join us again in the next potluck lunch!
Monday, October 5, 2009
Friday, September 18, 2009
Saturday, August 22, 2009
P.O.Box-17, BYNDOOR, Kundapur Taluk, Udupi Dist., Karnataka, India.
Ph: 93411 28767 Email: email@example.com
1st November, 2009 – World Vegan Day.
A 5 day event is planned to mark the opening from Oct.30 to Nov.3, 2009.
Tuesday, July 28, 2009
Wash the red rice poha. Add small chopped vegetables of your choice – I used tomatoes, cucumber, carrots, capsicum, purple cabbage, finely chopped corriander, grated fresh coconut.Flavour with salt (or black salt), lemon juice, grated ginger, minced chillies.If desired temper with mustard seeds, curry leaves and hing (asafoetida)Mix, taste and adjust the ingredients and serve.
Recipe by Dr. Nandita Shah
Thursday, July 16, 2009
Here are the ten rules to follow in our life.
1.Eat organic vegan diet
3.Drink plenty of water
7.Forgiveness and no Resentment
8.Trust in God
9.Attitude of gratitude
Her website is http://www.drday.com/. Here you will be able to read more about her life, books and videos.
Monday, July 13, 2009
Wednesday, July 1, 2009
Contributed by Rupa Shah
Tuesday, June 30, 2009
Friday, May 1, 2009
Thursday, April 30, 2009
Tuesday, April 28, 2009
By Saroj Choudhury
Organic Cracked Oats
6 Cloves Garlic
1 Spring Onion
2 Deseeded Large Tomatoes
1 Small Cavliflower's Florets
3 Carrots Chopped Med
100 gm beans chopped med
1/2 bunch of corriander leaves finely chopped
Salt, Turmeric Powder
Soak Oat for 2 hrs.
Cook in pressure cooker with 1/2 ltr water.
In cold pressed or olive oil saute all above mentioned veggies.
Add salt, turmeric powder.
Add semi cooked cracked oat.
Cook for 20 mintutes on low flame.
By Diana Mahimwala
Mix together raw moong sprouts, chopped capsicum, chopped tomatoes, chopped cucumber, chopped coriander leaves, raw mango chopped, (or lime juice) and add either sesame seed powder or flax seed powder or raw grated coconut for flavouring.
Monday, April 27, 2009
(Dressing shown in the white bowl next to the salad bowl.)
By Nayana Parekh
1 - Ripe Mango - Skinned and Cubed
1/2 - Raw Green Mango (Small) - Skinned and Shredded
1/2 cup - Fresh chopped Coriander Leaves (Dhania Leaves)
2 Tbs - Jalapeño Peppers with vinegar (Or Substitute with green chili and lemon juice)
1/2 cup - Fresh shredded Coconut
1/2 cup - Coconut Milk/Cream
Sea Salt - As per taste
Mix first all 5 ingredients and blend it thoroughly till smooth. Add appropriate quantity coconut milk and stir well to achieve desired consistency for salad dressing or chutney. And add sea salt to taste.
By Nayana Parekh
1 cup - Finely minced fresh Coconut
1 cup - Finely minced fresh Beet
1 cup - Finely minced fresh Carrots
1 1/2 - Broun Sugar (Evaporated Cane Juice)
1/4 cup - Golden Raisin
1/4 tsp - Cardamom Powder
1 Tbs - Slivered Almonds and Pistachio for garnishing
Heat the pan and add finely minced Coconut and stir medium heat for 5 minutes. Add finely minced Beet and finely minced Carrots and mixed well by stirring continuously for 5 minutes or till cooked. Add raisin and brown sugar (Or any other sweetener) and cooked thoroughly. After sugar dissolves add cardamom powder and mixed well. Take pan away from heat and spread in a pan to let it cool. Cut in to small square pieces. Garnish with Slivered Almonds and Pistachio before serving. Store in refrigerator.
Wednesday, April 22, 2009
Raw vegan salad
Mix together yellow corn, chopped capsicum, chopped tomatoes, chopped coriander, with a dash of lime juice and salt & sprinkle some roasted & powdered flax seeds on it and enjoy its delicious taste.
You could also add soy tofu pieces if desired.
Monday, April 20, 2009
Monday, April 6, 2009
Baked Vegetables with cashew paste
contributed by Saroj Choudhury
2 steamed mashed potatoes with pinch of salt & pepper.
40 cashews soaked for 6 hours, then ground to paste.
Broccoli chopped & sauted in cold pressed or olive oil
Zucchini chopped & sauted in cold pressed or olive oil
Carrot chopped & sauted in cold pressed or olive oil
Beans chopped & sauted in cold pressed or olive oil
4 Baked deseeded tomatoes pureed with 2 cloves of garlic, salt, pepper, jaggery and few basil leaves.
White sauce to prepare with cashew paste, soya milk and a pinch of oat flour,
Potato mixed with 2 tea spoon cashew paste & water,salt, pepper in a mixture to make a cream.
In a transparent bowl, spread one layer of mashed potatoes.
Vegetables mixed with white sauce as second layer.
Third layer will of of tomoto puree.
Fourth layer will be of cashew potato cream.
Bake for about 5 to 7 minutes.
garnish with tomato & capsicum.
Friday, April 3, 2009
Contributed by Nandita Shah
Cut the potatoes and sweet potatoes without peeling into small cubes about 1 cm square or a little more. Put a tiny bit of olive oil in a thick bottomed pan and put the potatoes and sweet potatoes to cook. Cover and put on a slow flame. Open and stir occasionally. When the vegetables are almost done, add salt and rosemarine (dry or fresh) and stir once again. Allow it to cook for a few more minutes and serve. Drizzle with olive oil just before serving if desired.
Wednesday, April 1, 2009
Here is the recipe for the "Nachani Sweet".
250 gms nachani (whole)
250 gms jaggery
half fresh coconut
half a cup of dry fruits, such as walnuts, cashew and almonds, cut into small bits.
pinch of salt (optional)
Soak nachani in water for 6-7 hrs
Grind the soaked nachani in mixer.
Squeeze the nachani in a sieve after grinding
(Repeat grinding and squeezing the nachani 6-7 times, each time adding a little water to the nachani before grinding in the mixer. Allow the collected milk of nachani to settle down for an hour and a half for the milk and the water contents to separate.)
Drain the contents of water ( which is the transparent layer on the top)
Grind the coconut and cardamom in the mixer and squeeze, sieve the milk
Now add the sieved cardamom-flavoured coconut milk, jaggery, dry fruits and salt to the nachani milk and stir in a kadhai for all the ingredients to mix thoroughly. Also keep a plate or vessel ready in which you wish to pour the mixture. Oil this plate or vessel with some compressed oil etc, so that the ingredients do not stick once poured into it.
Keep the mixture on the stove, keep stirring till the mixture thickens
Pour the hot, thickened mixture in the oiled plate or vessel.
Quickly pat it in shape with a katori or plate oiled from outside.
Allow the mixture to cool in room temperature before stashing it in the fridge.
After cooling in fridge for an hour and half, cut the sweet in the shapes of your choice.
Eat it...and enjoy that blissful feeling!!
(N.B. Nachani is very cooling and, as such, ideal for consumption during summers. Nachani also has a high nutri-value...as it has a high percentages of iron and calcium.)
Tuesday, March 31, 2009
Recipe Contributed by Daina Mahimwala
½ kg cauliflower cut into large florets
2 onions cut long
1 tsp ginger & garlic paste
1 tsp dhania powder
½ tsp jeera powder
1 cinnamon stick
1 dried red chilly
1 cup coconut milk
Salt to taste
Coriander leaves to garnish
* Put the onions in a pan on slow fire.
* Cover the pan for a while and allow onions to soften by adding a tbs of water at
* Then add ginger garlic paste & continue to cook in water.
* Add the rest of the ingredients except dhania & jeera and cook on slow fire till
florets are semi cooked. (While doing this cover the pan & put water on top of
pan so that the ingredients don’t stick to the pan).
* Add dhania & jeera and cook till ready.
* Garnish with coriander leaves.
Saturday, March 28, 2009
- 125 grams rice (rice used was brown, organic, ambe mor variety.
- Half a litre water
-three cups coconut milk
-two tablespoons of grated coconut
-Hundred grams jaggery (or as per desired sweetness)
-1/2 cardomom, powdered
-half cup almond milk
Soak rice for two hours. Drain rice and grind with half cup water. Ground rice should be as coarse as suji and not be a paste. Then add grated coconut to rice while grinding.
Add half a litre of cold water to the ground rice. Place it in a vessel and cook on a slow flame, stirring constantly to prevent lumps. Keep it for about half an hour or till the rice is cooked. Add jaggery after rice is cooked and is of porridge consistency. Turn off the flame. Add coconut milk, cardomon and almond milk. Stir for uniform mixture. Add a few chopped cashewnuts if desired.
Serves: 6-8 people