Monday, June 28, 2010

Reversing Diabetes Group Potluck Lunch



Some of the Mumbai vegans met on Sunday, 26th June to follow up with the Reversing Diabetes group, of those who returned from Bangalore. The meeting was organised by Ashit Sheth and his wife Rima at a very unusually beautiful place called as Shantivan. This park is right next to the famous Hanging Garden in south Mumbai. So, this time instead of taking pictures of food, I have taken more pictures of the park. The food was good, particularly the large size cake made by Dr. Nita Dharamsey. Everyone shared their reversal of diabetes story so far. They were very happy and inspired to go on now. We also took a short walk in the park which has many trees and herbs. Also an acupressure walk, hydrotherapy area and amphitheatre. The place was full of fresh air, quiet and greenery in the middle of concrete jungle! Thank you Ashit and Rima for the wonderful meeting.
A short video of a soothing natural water fall at the park.....

video

Contributed by Rupa Shah

Thursday, June 24, 2010

Healthy laddoos ( Balls)


This is a very easy recipe to make laddoos at home. They can be called as 'Adadiya' but all raw vegan. To make this you need 1 part Peanuts, grounded. 1 Part dry coconut powder, 1 Part sesame seeds grounded. Dry prunes, cashews quantity as desired. A pinch of Poppy seeds called as Khus Khus seeds, dry ginger powder called as Sunth, Cinnamon, Clove, Cardamom, jeggary powder, 2 part of date pieces. It is ook if you have one or few ingredients less or more. You can just adjust.
Mix all these ingredients in a mixture/ grinder. Now make laddoos out of this mix. It takes very little time to make these. They are very healthy. I save them in refrigerator. I usually eat one daily. I carry around in a small box with me. When I am hungry, I quickly eat one! Very filling, and satisfying.
Recipe contributed by Rupa Shah

Tuesday, June 22, 2010

Kalli ni Bhaji

Right now it is monsoon in India. So, it is also season for Kalli Ni Bhaji. I use this bhaji for salads or for green smoothie. You can cook it also just like methi ni Bhaji ( fresh fenugreek leaves). It is nice to eat seasonal and regional food. If you choose to go to the market regularly, you will spot the seasonal variation in all kinds of vegetables and fruits. When they are in season, they are cheaper also. I guess nutrients are also more available. Remember, green fresh leaves are full of 'living energy', which is good for body. They are easy to digest. You can add some lemon, may be tomato to make juice.
Contributed by Rupa Shah

Monday, June 21, 2010

Leather-free handbags



I recently visited a shop in Santacruz Area of Mumbai. This shop is selling 100% vegetarian hand bags.No animal leather is used in making these bags. They are very stylish! Visit their website at www.espelhofashions.com
I did buy a nice bag for myself.
Contributed by Rupa Shah

Friday, June 11, 2010

Organic Mangoes


This season, I am eating only organic mangoes. I got to taste Kesar, Alphanso, Ratna, Payri, Rajapuri..all these varieties. I believe in biodiversity. Organic mangoes taste very sweet. You feel very satisfied. In fact you will not like to eat any other mango which is fed with some chemical fertilisers or ripened with some chemical.
I ate mangoes as it is or as vegan milk shakes. Mango vegan milk shakes can be made either with cashews milk or almond milk or soy milk or of course coconut milk. You can even try combination of milks.
I also make smoothies with banana, papaya, mangoes and some greens like palak( spinach), tandaljo( amaranthus), mint, coriander leaves etc.
You can order some organic mangoes from Paresh Shah.His contact number is 9987035898.
I also got some dry mango chips from a healing center that is into raw food.
At home we also made many pickles from raw mangoes apart from making a raw mango drink every day!
If you got extra mangoes, just make juice, and freeze it with the seed( lets the colour remain original) to use later or freeze mango pieces to use in ice cream!

Being vegan, you enjoy much more eating all this healthy food.

Contributed by Rupa Shah