Monday, December 23, 2013
Mumbai Vegans are now getting attention of media! Here is the link to read the full article.
Congratulations! Many people have already read and called up to inquire about Vegan lifestyle. If you wish to know more, do contact us by email to know more about our meetings and other interactive sessions!
This is the season to relish fresh green peas. But do you throw away the tender pods of green peas? If you manage to get organic green peas, try making this green pea pod soup. You need to steam tender pods for few minutes. You can add a few fresh green peas too. Blend in blender and strain. Now add salt, black pepper, jaggery, 1 table spoon of thick coconut milk ( Optional) and some chopped onions for crunchy taste. Warm only a little. For winter time, this is super. Also, here, we are making use of every good gift of nature.
Wednesday, November 20, 2013
Monday, November 18, 2013
My thank you note for the vegan party on 16th November...First of all thank you Aruna Kapoor for opening your home and heart for such event, Samir Pasad for the super tasty vegan food, Peter Theobald, Rita Theobald for being there and answer so many questions, Saroj Choudhury for being so creative with yummy vegan recipes, Ujwwaal Parek for helping us in selecting menu, registration, Monika Siriya and Chintan Vegan-Siriya for interacting with everyone, Kedar Tembe for your knowledge sharing on nutrition, fitness, Ashish C Mehta for being there as always inspiring many, Kajal Bhatia for her input on plant based nutrition, Jinal Rathod for chocolate balls info, Dulari Shah and Charul Shah for the cool vegan recipe which just disappeared in minutes ( Where else? into the mouths of restless, foodies!), Mona Gandhi for sharing her story on raw vegan journey, Anupam Katkar was so clear in communicating, very helpful sharing his knowledge, Hemali Gala , was mostly in the kitchen...getting all the tasty vegan food out for us to eat, Rohini Fernandes and Avinash Khater for being the judge for the best vegan recipes, Chidanand Hiremath I know you were there, was busy interacting with participants. And so many of you came later, were there having good time.Monicca Chopra, Sneha Poojary, Kalpana Mudaliar, Amit Mehta, Amla Patel, Ashish Madan, Ashish & Ujjla Manchanda, Vasanth Ravula, Anil Narang.......Thank you everyone for being there. It was your presence, your kind hearts to share made this event beautiful. I learnt a lot from each of you when I heard you answering questions. It shows how clear you are in your mind and heart about being vegan! Folks...I have come home with greater inspiration!
Friday, November 8, 2013
Sunday, November 3, 2013
Dairy Free Vegan Shreekhand Recipe: By Dr. Rupa Shah
1/2 cup almonds soaked for 8 hours
1/2 cup cashews soaked for 8 hours
1/2 cup whole rice soaked for 8 hours
Raw sugar or palm sugar or any other healthy sweetener
Cardamom 1/4 tsp powdered
Kesar strands a few
Throw away the water that is used for soaking almonds. Peel almonds. Now take 1 cup water and blend almonds in blender and make raw milk.
Repeat the same process with cashews and rice. Make each of these milks separately. Now mix almond and cashew milk and start boiling it on low flam, stirring it often. Slowly add raw rice milk, one big spoonful at a time and stir often. After about 15 minutes, thick milk will be ready. Let it cool for some time till it is just warm. Add vegan yogurt as starter and curd will be ready in 8 hours out of this milk.
This curd is now tied in a muslin cloth for a few hours till all the water gets drained and we get thick pulp for Shreekhand.
To this pulp, add raw sugar as per your taste. Add Elaichi/cardamom powder and Saffron as per your taste.
Will yield just about 1 cup Shreekhand.
Tuesday, September 24, 2013
By Dr. Rupa Shah, Director, Healin’ Temple.
Curd made with Peanuts and rice milk
⅓ cup raw whole rice soak for 8 hours in water.
⅔ cup raw peanuts soak for 8 hours in water
Throw away the water used for soaking. Now take fresh water for each, blend in blender separately. Water quantity can be 4 to 5 times the quantity of the material. If you take less water, it will be thicker milk. You need to strain and blend 3 times to get maximum milk. For rice, you can take less water. Make both the milk separately.
Now boil peanut milk on slow flame. Gradually add rice milk, one spoonful at a time and stir gently each time. Boil this for about 10 minutes. Milk will thicken.
This will make about 1 litre of milk. Let it cool to lukewarm level.Now it is ready for adding the culture. About 1 tablespoon of curd ( initially you can use a ready culture tablet bought from shop, or plain vegan yogurt or 5 to 6 tops of green chilies or rejuvelac) will be enough for this. Leave it outside , covered, for 8 hours. After 8 hours in hot climate and may be 12 to 15 hours in cold climate, you have the curd ready. For next batch, use culture from this curd now. Initial few batches may be a bit watery. But after 4 to 5 times, you get thicker curd from the same culture.
Upto one week, it can be stored in refrigerator.
I usually store about 5 table spoon of curd in my deep fridge for future use, incase I go out of town or my earlier batch goes bad or I ate all and forgot to save for next batch. This comes in handy.
Now you can use this curd in following ways.
1. Curd eaten as it is.
2. Gujarati Kadhi
4. Chaas Add salt, and crushed cumin seeds
5. Sweet Lan make Paneer from this curd by hanging curd in muslin cloth for 3 hours.
6. Make Dahi rice ( Also known as famous south indian Curd rice)
7. Mango lassi or any other fruits
8. Add in veggies like Dahi Bhindi( ladies finger), Aloo ( Potato) , Baigan( brinjal)
9. Mung beans and other sprouts , add .
10. Dahi Chaat ( Curd with onions, tomatoes, potatoes and some indian spices)
11. Dahi vada
12. Make curd dip
13. Fruit yogurt
14. Tadka yogurt
15. Dahi in dholka, Handvo, Muthia, Chila, Upma and thepla
Monday, May 20, 2013
For the first time, instead of talking about just healthy foods, we will be sharing our knowledge on selecting the right kitchen aids to assist healthy cooking and eating! There will be yummy, quick healthy recipes there as well to see, learn and eat! Register soon!
Wednesday, January 23, 2013
Announcing the Healthy Cooking workshops - a package of 3 workshops to cover basics of healthy cooking. Learn all about unhealthy and healthy ingredients, oil free and low fat recipes made with healthy fats, dairy free recipes, green smoothies, green juices, whole rice....to prevent and reverse diseases like diabetes, obesity and other lifestyle diseases...lose weight happily as well! A team of 3 professionals join hands ..A medical doctor specializing in healthy vegan diet for disease reversal, A vegan nutritionist and a vegan culinary expert will get together to deliver these workshops and make them a life changing experience for you!
Monday, January 21, 2013
Here is the response of some of the participants...
A very well organised workshop. Kudos to the resourceful trio, Rupa Shah, Kajal and Jinal. A very well-timed and masterfully planned Show-&-tell. It introduced me to a whole new world of awareness and health. Brilliant recipes, some of them were ingenious in their simplicity...Making break without soda and yeast was great, also the pressure cooker bread recipe alternative was super! ...Nandita Kapadia
Had a super great time. Thanks Rupa Shah, Jinal Rathod and Kajal Bhatia... coleslaw, nutty choco spread, and focaccia! Gosh, you guys spoil me Got the yeast from a baker, I sounded all professional and he didn't even bat an eyelid. MIL and husband already very impressed, wait till I make the jam, and the hala bread! ......Ahalya Naidu