Honey is the sweetest healthy ingredient. Honey is 79 per cent sugar. Remaining 21 per cent is water. It also contains small amounts of Vitamins, including the Vitamin B6, which is good for brain. It also contains calcium which helps strengthen bones. Used topically, honey is a humectant, attracting and retaining water, which helps skin supple. It is also good for the person who has Cough.
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Ginger is one of the most important ingredient used in cooking. It protects the digestive system against premature ageing, thus aiding the general absorption of nutrients. The Ginger Root helps in regulating blood sugar by stimulating the cells in pancreas and by lowering cholesterol levels. It is also anti-inflammatory and protects against arthritis.
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Parsley is the richest herbal source of the mineral potassium. It stimulates the kidneys to eliminate any waste matter present in them. It also reduces high blood pressure. It also has anti-inflammatory properties, thus protecting against arthritis. It is also good source of vitamin A, magnesium and calcium to protect bones and nervous system.
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Eggs are the rich source of proteins. They contain all the eight amino acids, thus helping to make up the building blocks for entire body. It benefits everything from skin to hair and bones to muscles. The eggs are high in lecithin content which contributes t the memory, concentration and a healthy emotional state.
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Chicken meat is a good source of protein contributing to the growth and repair of cells in the body. Chicken is also rich in selenium, which helps to prevent wrinkles and keeps hair glossy. Chicken contains iron and zinc to boost energy levels and immunity. The breast is particularly high is vitamin B6, which protects the heart.
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Lambs are rich in proteins which is necessary for repairing of the old cells in the body. Lamb is rich source of Vitamin B, including Vitamin B12 which is vital for the healthy heart. The Lamb meat is also rich in easily absorbed iron, that prevents anaemia.
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We seldom think of the simple radish as a source of nutrition. As close look reveals that it is largely made up of water (more than 90 per cent) yet contains as much potassium as bananas and about half the ascorbic acid of oranges. Radish is also an excellent source of vitamin C, folate and a good source of magnesium. It cures stomach aches, abdominal distension, flatulence or gas formation, loss of appetite and constipation. It is also used in the treatment of piles, obstruction in urinary flow and renal stones. Chewing on a radish instantly cures hiccups. Known for its excellent cooling properties, radish can be stuffed in rotis dough. Cut radish into cubes and fry well with red chillies, channa dal, urad dal till its raw smell disappears. Grind this with some salt tamarind and coconut for some tasty chutney.
Each vegetable has a unique flavour and value. How much we consume is more important than how we consume it. Eat as many vegetables you can and you will definitely notice a positive change in your health.
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Available in plenty, the drumstick is valued mainly for its render pods, interestingly all its parts – bark, root, fruit, flowers, leaves, seeds and even the gum – have medicinal value. They are used in the treatment of ascites, rheumatism and venomous bites as antiseptic and as cardiac and circulatory stimulants. Its seeds are acrid and acts as stimulants. The oil of the seeds us used to treat gout and rheumatism. The leaves are rich in Vitamins A and C and are considered useful in catarrhal affections. The pods made into a soup are prescribed as a diet in sub-acute cases of enlarged liver and spleen, articular pains, tetanus, debility of nerves, paralysis, pustules, patches and leprosy. A curry made from unripe pods is effective for keeping intestinal worms at bay.
Drumstick is generally included in sambar or kurma. For a different recipe, add it your soup to give it a very oriental taste. The same can be said for drumstick leaves, which can be mixed in dosa batter or in channa dal vada. Add it to akki rotis or sambar for an interesting twist. Boil the leaves, blend it with some green chilies, garlic and cooked thuvar dal. Season and serve hot with rice and rotis.
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