Why didn't I know all this earlier?

Biotechnologist Dr Suman Govil shares how she has made her kitchen her laboratory! 

I am a vegetarian by birth and after attending the SHARAN 21-Day Health Retreat with my husband six years ago, our health, priorities and life changed. Once we came home, we cleared up our shelves and refrigerator of all dairy products like butter, ghee etc. We became very conscious of reading ingredients in all ready to eat products like bread, biscuit, chips as even potato chips have milk solids in them!

Gradually, I adapted and perfected all the recipes like making soya curd, peanut curd, making curry from vegan curd, oil free pakoras in an air fryer and so on. It took a few times before I got that perfect stuffed bhindi or dry arbi. I enjoy cooking so much more now knowing that I am not harming any other living being or Mother Earth. And it has been great for our physical and mental health. 

I keep a few things ready in my refrigerator like vegan curd, cashew cheese, date paste and cashew paste. By now, I have been able to modify most of my recipes like kheer, custard, phirni, jelly, etc. using cashew milk, oat milk, soya milk, agar agar. We don't go out to eat as much, as it is difficult to get oil and preservative free food of our choice. Honestly, we do not miss out on anything and now, even when we go out for marriages or social functions, we don’t feel like even looking at paneer dishes, desserts full of dairy products, etc. When we travel, I am well equipped and carry a lot of homemade delicious stuff. 

The whole journey has been so rewarding and enriching as my kitchen is my laboratory where I keep perfecting new recipes and sharing with my friends, relatives and vegan friends in potlucks. The only regret I have is why I didn't know this earlier and do it. Believe me, it's the best decision of our life. We both collectively are about 28 kg lighter; feel at least 10 years younger, healthier and more energetic. Why don't you give it a try at least for 3 weeks!!

Fettuccini with Alfredo sauce 

It's super easy to make delicious restaurant-like food at home, which can be made healthier too. Try this Italian recipe and let us know! For more such recipes, please do visit our website too.

Ingredients:

• 1 packet fettuccini pasta, cooked as per instructions
• 1 cup fermented cashew cheese
   
• 2 tbsp finely chopped garlic
   
• 1 cup water
   
• Finely chopped mushrooms (optional)
   
• Salt to taste
   
• Black pepper to taste
   
• Herbs of your choice – fresh basil, parsley or dill (optional)

Method:

Sauté the garlic, until the aroma fills the air. Add the cheese and water and stir in. Add mushrooms if you are using them, salt and pepper and cook for a minute until the flavours blend and the mushrooms are cooked.

Serves 4-6

Food For The Mind

FACEBOOK SUPPORT GROUP

1. SHARAN India is SHARAN's main Facebook page which you can like and follow for getting useful daily updates and news from the plant based health world. You will also get news about the latest SHARAN events, see testimonials, and more.

2. SHARAN's Vegan Support Group is an open support group to know more about vegan/plant-based lifestyle. Here you can ask questions and share inspiring stories, tips, recipes, etc.

All our doctors and presenters will be here to answer your questions and give you tips. If you have attended our events join this group to be a part of our family.

Please like the main SHARAN page and join the group(s) applicable to you.

What comes along with eating out?

There was a time when restaurants ran full house only during the weekends. Not anymore. Increasingly, we see restaurants packed to the brim even during weekdays. It’s as if people have stopped cooking at home. It is not just the restaurants. Every café by the street or roadside stall vendor has lots of people milling around them digging into the steaming food that is doled out in high frequency. Home-delivery bikes can be seen at odd hours of the day, even late nights – all validating the fact that eating out or ordering in is an industry that is booming.

Yes convenience, taste, variety, experiences are the driving force, but what are the other implications of eating out?

Read on here:

1. Excess sodium Packaged foods contain more salt, as salt is a good preservative. Restaurants use a lot of packaged foods, such as sauces, frozen foods, salted butters and more.

2. Excess fats Chefs tend to use a lot of fat. Fats like oil, butter or ghee raise the temperature so foods cook faster. And they are addictive too. Meat, fish and dairy products are full of fats and cholesterol too.

3. Inferior quality of produce The vegetables and fruits that are not as attractive to shoppers are picked up by restaurants at low prices. Both the vegetable vendors and restaurant owners are in business for profit, and not the health of their customers.

4. Pre-cooked meals It is practically impossible for restaurants to serve freshly cooked meals. Anyone who has ever put together a meal knows this! Many restaurant chains cook their food in the main kitchen in large quantities, freeze and send it out to all their branches.

5. Microwaved food Restaurant foods are reheated, often in the microwave which reduces the nutritional value of the food.

6. You’re likely to over-eat The variety, the free accompaniments, the huge portion sizes, the music, the company and the mood ensure you over-eat, taking in far more chemicals and fats into your system than you would have in a home-cooked meal. Plus, the sugar in most drinks, sauces and desserts is addictive.

7. The hygiene factor If it’s a task to keep a small kitchen at home clean, imagine restaurant kitchens serving hundreds of diners day in and day out. Hygiene may be compromised.

8. Burns a hole your pocket Organic home cooked meals cost way less than the average restaurant meal. Imagine more health at a lower cost!

9. Is it really vegetarian or vegan? That’s a good question to ask, particularly when you dine at restaurants that serve meat. They use the same stock, utensils to cook and spoons to taste. Also, with so many orders coming in, can the chef really take care of your special requirements?

10. Disease Consuming high amounts of sodium, preservatives, inferior produce, MSG and taste enhancers, packaged foods that are frozen, as well as pre-cooked meals contribute to lifestyle diseases, including PCODs, blood pressure, diabetes, heart issues and even cancer.