Travelling abroad, all of us feel a bit homesick when we don’t get to eat what our taste buds have acquired a taste for. Indians also like to travel around the world and one of their favorite tourist destinations is the Caribbean islands, where they are able to find authentic Indian cuisines. A large number of Indian expats have taken up residence here, so it comes as no surprise that one can easily find an Indian restaurant in st.kitts or any other city in the Caribbean islands.
Not only does Indian cuisine tantalizes your taste buds and is a sight for sore eyes, it is extremely nutritious and healthy; a fact that most in their ignorance are oblivious to. One of the reasons for this is the use of copious amounts of herbs, spices and vegetables in a wide array of Indian fares. Let me offer you 8 ingredients, ubiquitous in Indian cuisine, which can offer immense and far-reaching effects for our bodies and serve to prevent us from contracting major diseases and ailments.
Considered the most powerful medicinal herb on the planet and what gives Indian cuisines their traditional yellowish tinge, Turmeric is used in a wide array of Indian foods and many clinical trials have now proved its worth. It is vital in preventing and treating heart diseases and some types of cancer as well. There are many ways to enjoy turmeric in your food, and if you are not okay with using the raw format or powder, there is always the option of buying a capsule.
Don’t think of berries as just another fruit to top your pancakes with. They are rich in antioxidants just like turmeric, and are known to lower the risk of heart diseases. Berries are also helpful in warding off certain types of cancer and diabetes. Black raspberries, black berries and blue berries are all very healthy to eat and have no side effects whatsoever for any patient. Berries are incorporated in a lot of Indian desserts, so you have another reason to satisfy your sweet tooth now!
Indian food offers some of the best recipes for vegetables, and purple cabbage is not an exception. When eaten raw, it can have the same effect on a person as berries do when it comes to eye-sight and brain-protecting antioxidants. Shred it and add to salads, mix it up with potatoes and carrots for a savory curry, or simply add it to any rice recipe, this vegetable is as versatile as its benefits.
If you haven’t tried any of the leafy green vegetables up till now, it is high time you start gorging on the greens. Spinach, Turnip greens, mustard greens, and collard greens are just some of the many vegetables that your refrigerator must always be stocked in. A single serving of a leafy green vegetable a day can make you feel younger and full of energy. Our bones also benefit from it apart from preventing us from heart diseases. A bonus: A lot of Indian recipes are incomplete without a generous addition of greens, such as saag, palak aloo, methi ki subzi, and the list is endless. Ways to get your greens in a whole new taste every day!
Indian cuisine makes use of myriad beans, such as pinto beans, small red kidney beans, and garbanzo beans. The incorporation of beans in our daily diet can add many years to our life. Beans are rich in protein and are much cheaper than other sources of protein, such as meat. The complex carbohydrates and their fiber-rich nature are some of the added advantages of consuming beans in our everyday meals.
While in Indian cuisine, nuts are mostly used in desserts, such as kheer and kalakand, or in dishes prepared from rice, such as pulaf, eating nuts such as almonds and peanuts on a day-to-day basis has been known to boost our brain power. Sprinkle it over your breakfast cereal every morning to diminish your risk of a heart disease by up to half.
Most of us fail to meet our daily dietary requirement of Vitamin D, even though we need it badly for our bones and teeth. Mushrooms are a worthy alternative to other types of proteins, with minced mushrooms being the best source for one of the most important vitamins that we need.
While Indian cuisine is famous for its use, or rather overuse, of potatoes, new research has indicated that a certain amino-acid found in potatoes can transform into a toxin, known as acrylamide, especially when over-cooked. Deep frying is one such practice. This acrylamide can make it difficult for our brain cells to communicate with each other. Since we all use potatoes in some from or the other, the best ploy in this concern is to boil or steam potatoes prior to adding them to our favorite dishes. If you are considering a roast, soak potato slices in water for 15 to 30 minutes prior to cooking and see the difference.