Sunday, December 10, 2017

Food Log - Week 29

« Week 28 | Intro | Week 30 »

This week's food log with infrequent combinations and varieties are featured below. In log 25 we have decided to stop capturing usual items. Please visit our previous logs if you would like to see all.

Sun cooked foods:
Bottle gourd, Tomato, Coconut, Chickpea sprouts
Bottle gourd, Tomato, Coconut, Chickpea sprouts
Coconut Sprout
Coconut Sprout

Sunday, December 3, 2017

Food Log - Week 28

« Week 27 | Intro | Week 29 »

This week's food log with infrequent combinations and varieties are featured below. In log 25 we have decided to stop capturing usual items. Please visit our previous logs if you would like to see all.

Kheer:
Dates Lemon Kheer
Dates Lemon Kheer

Monday, November 27, 2017

Food Log - Week 27

« Week 26 | Intro | Week 28 »

This week's food log with infrequent combinations and varieties are featured below. In log 25 we have decided to stop capturing usual items. Please visit our previous logs if you would like to see all.

Fruit:
Pomegranate
Pomegranate

Monday, November 20, 2017

Food Log - Week 26

« Week 25 | Intro | Week 27 »

This week's food log with infrequent combinations and varieties are featured below. In log 25 we have decided to stop capturing usual items. Please visit our previous logs if you would like to see all.

Kheer:
Curry leaves kheer
Curry leaves kheer

Sunday, November 12, 2017

Food Log - Week 25

« Week 24 | Intro | Week 26»

We are on week 25 and we thank you for following.  We hope these logs would have been useful and interesting, whether you are on Life Natural life style or not.  At this juncture, we would like to share some of our thoughts and observations.

When we started of with this series, to prepare salads we have used hill vegetables like Carrots, Beetroots, Cabbage, etc., and local vegetables like gourds, cucumbers, etc.,  But of late you might have noticed that we have reduced or avoided hill vegetables and this is due to lack of organic hill vegetables in our area.  We tried few times like beetroots, but we could not withstand the chemical smell and taste.  But when it comes to local vegetables like the gourds and pumpkins they grow very well in our area and per our observation farmers don't pay so much attention in applying chemical fertilizers and pesticides.  One more important reason for reducing hill vegetables and increasing local vegetables is, most of the local vegetables we consume are either a climber or a creeper and per our understanding climbers and creepers are the best alkaline source and appropriate for consumption.  Like hill vegetables Coriander/Cilantro greens is too scarce to find without chemical inputs.  Other factor for favoring local veggies is cost.  An Ash gourd weighing 4.5Kg costs around 40 bucks which is more than enough for at least 2 days for us i.e. morning juice, salad and cooked food 😃.

Other trend we have observed and adapted in our salad preparation is to avoid chopping.  We did this for several reasons: 1) We like eating whole vegetables as we could savour and feel all subtle tastes of each individual vegetable 2) To reduce time 3) When chopping/shredding local vegetables like Ash gourd, so much juice gets out of it.  Though we don't waste the juice, we like the taste of Ash gourd when it is packed with all its juice.

One would have often noticed that some days we were completely on raw diet.  Yes, we do that for various reasons 1) when we don't have enough time to fire cook a meal 2) To amend the ill effects  of inappropriate food consumed, out of craving or unavoidable situations like a family function, etc., 3) To avoid wastage of overstocked fruits.

We believe these logs would have provided ample varieties, combinations and ideas around how our Life Natural life style's diet could be on a typical day.  These combinations, varieties and experiments are just the product of our interests and explorations. One could see completely different pattern with other Life Natural practitioners and when you do so, please share that with us.  Even though we believe we have captured so much varieties and combinations, we still believe there are many more combinations, ideas and experiments to be tried out.  Going forward, these logs will capture only such combinations and varieties.

Thanks again for following this series.

Monday, November 6, 2017

Food Log - Week 24

« Week 23 | Intro | Week 25 »
Monday:
Liquid Sunshine - Ash gourd
Liquid Sunshine - Ash gourd
Country Banana
Sun cooked breakfast - Country Banana
Guava
Sun cooked lunch - Guava
Hand pounded boiled rice, Ash Gourd curry, Amaranth greens with Green gram sprouts masiyal
Fire cooked dinner - Hand pounded boiled rice,
Ash Gourd curry,
Amaranth greens with Green gram sprouts masiyal

Sunday, October 29, 2017

Food Log - Week 23

« Week 22 | Intro | Week 24 »
Monday:
Liquid Sunshine - BlackNightShade
Liquid Sunshine - BlackNightShade
Papaya, Rasthaali banana, Coconut
Sun cooked breakfast - Papaya, Rasthaali banana, Coconut
Ash gourd, Dew gram sprouts, Coconut
Sun cooked lunch - Ash gourd, Dew gram sprouts, Coconut
Papaya, Rasthaali banana, Coconut
Sun cooked dinner - Papaya, Rasthaali banana, Coconut

Monday, October 23, 2017

Food Log - Week 22

« Week 21 | Intro | Week 23 »
Monday:
Liquid Sunshine - Ash gourd
Liquid Sunshine - Ash gourd
Sun cooked breakfast - Papaya, Custard Apple, Coconut
Sun cooked breakfast - Papaya, Custard Apple, Coconut
Fire cooked lunch - Beaten Kodo millet with Tomato Onion masala,  Ash gourd aviyal
Fire cooked lunch - Beaten Kodo millet with
Tomato Onion masala,
Ash gourd aviyal
Papaya
Sun cooked dinner - Papaya


Sunday, October 15, 2017

Food Log - Week 21

« Week 20 | Intro | Week 22 »
Monday:
Liquid Sunshine (Green Juice) -  BlackNightShade (Manathakkaali)
Liquid Sunshine (Green Juice) -
BlackNightShade (Manathakkaali)
Ridge gourd, Cucumber, Green gram sprouts, Tomato, Coconut
Sun cooked breakfast (salad) -
Ridge gourd, Cucumber, Green gram sprouts,
Tomato, Coconut
Sun cooked lunch (Fruits) - Banana Rasthaali
Sun cooked lunch (Fruits) - Banana Rasthaali
Veg Bhel - Cucumer, Tomato, Onion, Pepper, Cumin, Salt Pearl millet beaten rice (Kambu Aval), Dry roasted Groundnuts
Veg Bhel - Cucumer, Tomato, Onion, Pepper, Cumin, Salt
Pearl millet beaten rice (Kambu Aval), Dry roasted Groundnuts


Monday, October 9, 2017

Food Log - Week 20

« Week 19 | Intro | Week 21 »
Monday:
Liquid Sunshine (Green Juice) - Bermuda grass (Arugampul)
Liquid Sunshine (Green Juice) - Bermuda grass (Arugampul)
Sun cooked food (Fruits) - Papaya
Sun cooked breakfast (Fruits) - Papaya
Sun cooked food (Salad) - Dew gram sprouts, Coconut
Sun cooked lunch (Salad) - Dew gram sprouts, Coconut
Sun cooked dinner (Salad) - Tender pumpkin (Arasaanikkaai), Tomato, Onion, Coconut
Sun cooked dinner (Salad) - Tender pumpkin (Arasaanikkaai),
Tomato, Onion, Coconut

Sunday, October 1, 2017

Food Log - Week 19

« Week 18 | Intro | Week 20 »
Monday:
Liquid Sunshine - Ash gourd juice
Liquid Sunshine - Ash gourd juice
Sun cooked food - Ash gourd salad with Chickpea sprouts, Coconut, Tomato
Sun cooked breakfast salad - Ash gourd,
Chickpea sprouts, Coconut, Tomato
Pearl millet Veg dumplings (Kambu Kai kolukkattai) with Carrot-Beetroot-Onion, Broad beans poriyal, Ladies finger curry
Fire cooked dinner - Pearl millet Veg dumplings
(Kambu Kai kolukkattai)
with Carrot-Beetroot-Onion,
Broad beans poriyal, Ladies finger curry

Sunday, September 24, 2017

Food Log - Week 18

« Week 17 | Intro | Week 19 »
Feast on Ether (Fasting):
Feast on Ether
Feast on Ether
Liquid Sunshine (Green Juices): 
Blacknightshade (Manathakkali keerai) Juice
Blacknightshade (Manathakkali keerai) Juice

Tuesday, September 12, 2017

Tuesday, September 5, 2017

Sprouted Green gram Pesarattu

Sprouted Green gram Pesarattu
Sprouted Green gram Pesarattu

Ingredients:
  1. Green gram – 1 cup (100 grams)
  2. Ginger – 1/2 inch piece
  3. Cumin seeds – 1/2 teaspoon
  4. Pepper seeds – 1/2 teaspoon
  5. Big onion – 1 no.
  6. Rock salt – as per taste

முளைகட்டியப் பாசிப்பயறு பெசரட்டு

முளைகட்டியப் பாசிப்பயறு பெசரட்டு
முளைகட்டியப் பாசிப்பயறு பெசரட்டு
தேவையானப் பொருட்கள்:
  1. பாசிப்பயறு – 1 குவளை (100 கிராம்)
  2. இஞ்சி – 1/2 இன்ச் துண்டு
  3. சீரகம் – 1/2 தேக்கரண்டி
  4. மிளகு - 1/2 தேக்கரண்டி
  5. பெரிய வெங்காயம் – 1
  6. இந்துப்பு - சுவைக்கேற்ப

Monday, September 4, 2017

குதிரைவாலி அடை தோசை

குதிரைவாலி அடை தோசை
குதிரைவாலி அடை தோசை
தேவையான பொருட்கள்: (8 முதல் 9 எண்ணிக்கை)
மாவு தயாரிக்க:

  1. குதிரைவாலி -  1 குவளை (200 கிராம்)
  2. சுண்டல் / கொண்டைக்கடலை – 1/4  குவளை (50 கிராம்)
  3. பெருங்காயம் – 1 சிட்டிகை
  4. மிளகு – 12 to 15 எண்ணிக்கை

மாவில் சேர்க்க:

  1. கறிவேப்பிலை – 2 ஈர்க்கு
  2. கொத்தமல்லி – 2 கொத்து
  3. சிறிய / பெரிய வெங்காயம் – 1/4 குவளை
  4. இந்துப்பு - சுவைக்கேற்ப


Barnyard Millet Adai Dosa

Single protein Barnyard millet  (Kuthiraivaali) adai, Aviyal, Chutney
Single protein Barnyard millet
(Kuthiraivaali) adai, Aviyal, Chutney
Ingredients: (yields 8 to 9 Dosas)
To prepare batter:
  1. Barnyard millet – 1 cup (200 grams)
  2. Chickpeas – 1/4 cup (50 grams)
  3. Asafoetida – 1 pinch
  4. Pepper seeds – 12 to 15 nos
To add in batter:
  1. Curry leaves – 2 springs
  2. Coriander leaves – 2 springs
  3. Small or Big Onion – 1/4 cup
  4. Rock salt – as per taste

Food Log - Week 15

« Week 14 | Intro | Week 16 »
Feast on Ether (Fasting):

Liquid Sunshine (Green Juices): 
Curry leaves, Ginger juice
Curry leaves, Ginger juice

Monday, August 28, 2017

Monday, August 21, 2017

Food Log - Week 13

 « Week 12 | Intro | Week 14 »
Drinks:
Ash gourd juice
Ash gourd juice
Salads:
Ash gourd, Chickpea sprouts, Tomato, Coconut
Ash gourd, Chickpea sprouts, Tomato, Coconut
Ash gourd, Sprouted green grams, Coconut, Tomato
Ash gourd, Sprouted green grams, Coconut, Tomato

Wednesday, August 16, 2017

கேழ்வரகு பொரிவிளங்காய் உருண்டை

கேழ்வரகு பொரிவிளங்காய் உருண்டை
கேழ்வரகு பொரிவிளங்காய் உருண்டை

தேவையான பொருட்கள்: (10 முதல் 12 எண்ணிக்கை)
  1. கேழ்வரகு மாவு – 1 குவளை (200 கிராம்)
  2. மண்டை வெல்லம் – 1/2 குவளை (100 கிராம்)
  3. ஏலக்காய் தூள் – 2 சிட்டிகை
  4. நிலக்கடலை / முழுப்பொட்டுக்கடலை – 2 தேக்கரண்டி
  5. எள் – 1 தேக்கரண்டி
  6. தண்ணீர் – 1/2 குவளை (100 மில்லி)
செய்முறை:
சோள பொரிவிளங்காய் உருண்டையின் செய்முறையைப் பயன்படுத்தி கேழ்வரகு மாவிலும் பொரிவிளங்காய் உருண்டை செய்யலாம்.

கம்பு பொரிவிளங்காய் உருண்டை

கம்பு பொரிவிளங்காய் உருண்டை
கம்பு பொரிவிளங்காய் உருண்டை

தேவையான பொருட்கள்: (10 முதல் 12 எண்ணிக்கை)
  1. கம்பு மாவு – 1 குவளை (200 கிராம்)
  2. மண்டை வெல்லம் – 1/2 குவளை (100 கிராம்)
  3. ஏலக்காய் தூள் – 2 சிட்டிகை
  4. நிலக்கடலை / முழுப்பொட்டுக்கடலை – 2 தேக்கரண்டி
  5. எள் – 1 தேக்கரண்டி
  6. தண்ணீர் – 1/2 குவளை (100 மில்லி)
செய்முறை:
சோள பொரிவிளங்காய் உருண்டையின் செய்முறையைப் பயன்படுத்தி கம்பு மாவிலும் பொரிவிளங்காய் உருண்டை செய்யலாம்.

Pearl millet (Bajra) Porivilangaai Laddu

Pearl millet (Bajra) Porivilangaai Laddu
Pearl millet (Bajra) Porivilangaai Laddu
Ingredients: (10 to 12 counts)
  1. Pearl millet (Bajra) flour – 1 cup (200 grams)
  2. Jaggery – 1/2 cup (100 grams)
  3. Cardamom powder – 2 pinches
  4. Groundnuts / Whole Roasted gram (Chick peas) – 2 teaspoons
  5. Sesame seeds – 1 teaspoons
  6. Water – 1/2 cup (100 ml)
Method:
Please refer recipe of Sorghum Porivilangaai Laddu for making Pearl millet (Bajra) Porivilangaai Laddu.

Finger millet (Ragi) Porivilangaai Laddu

Finger millet (Ragi) Porivilangaai Laddu
Finger millet (Ragi) Porivilangaai Laddu
Ingredients: (10 to 12 counts)
  1. Finger millet (Ragi) flour – 1 cup (200 grams)
  2. Jaggery – 1/2 cup (100 grams)
  3. Cardamom powder – 2 pinches
  4. Groundnuts / Whole Roasted gram (Chick peas) – 2 teaspoons
  5. Sesame seeds – 1 teaspoons
  6. Water – 1/2 cup (100 ml)
Method:
Please refer recipe of Sorghum Porivilangaai Laddu for making Finger millet (Ragi) Porivilangaai Laddu.

சோள பொரிவிளங்காய் உருண்டை

சோள பொரிவிளங்காய் உருண்டை
சோள பொரிவிளங்காய் உருண்டை

தேவையான பொருட்கள் - 10 முதல் 12 எண்ணிக்கை:
  1. சோள மாவு – 1 குவளை (200 கிராம்)
  2. மண்டை வெல்லம் – 1/2 குவளை (100 கிராம்)
  3. ஏலக்காய் தூள் – 2 சிட்டிகை
  4. முழுப்பொட்டுக்கடலை – 2 தேக்கரண்டி
  5. எள் – 1 தேக்கரண்டி
  6. தண்ணீர் – 1/2 குவளை (100 மில்லி)

Sorghum (Jowar) Porivilangaai Laddu

Sorghum (Jowar) Porivilangaai Laddu
Sorghum (Jowar) Porivilangaai Laddu
Ingredients: (10 to 12 counts)
  1. Sorghum millet flour – 1 cup (200 grams)
  2. Jaggery – 1/2 cup (100 grams)
  3. Cardamom powder – 2 pinches
  4. Whole Roasted gram (Chick peas) – 2 teaspoons
  5. Sesame seeds – 1 teaspoons
  6. Water – 1/2 cup (100 ml)