Food Log - Week 32

« Week 31 | Intro | Week 33 »

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.

Liquid Sunshine:

Holy basil juice

Sun Cooked Food:

Guava

Food Log - Week 31

« Week 30 | Intro | Week 32 »

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.

Liquid Sunshine:

Bermuda Grass juice

Sun Cooked Food:

Coconut Sprouts

Food Log - Week 30

« Week 29 | Intro | Week 31 »

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.

Fire cooked foods:

Little millet rice,
Bottle gourd curry,
Carrot Green gram sprouts

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

Coconut Sprout

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

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

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

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.

Food Log - Week 24

« Week 23 | Intro | Week 25 »

Monday:

Liquid Sunshine - Ash gourd

Sun cooked breakfast - Country Banana

Sun cooked lunch - Guava

Fire cooked dinner - Hand pounded boiled rice,
Ash Gourd curry,
Amaranth greens with Green gram sprouts masiyal

---

Food Log - Week 23

« Week 22 | Intro | Week 24 »

Monday:

Liquid Sunshine - BlackNightShade

Sun cooked breakfast - Papaya, Rasthaali banana, Coconut

Sun cooked lunch - Ash gourd, Dew gram sprouts, Coconut

Sun cooked dinner - Papaya, Rasthaali banana, Coconut

---

Food Log - Week 22

« Week 21 | Intro | Week 23 »

Monday:

Liquid Sunshine - Ash gourd

Sun cooked breakfast - Papaya, Custard Apple, Coconut

Fire cooked lunch - Beaten Kodo millet with
Tomato Onion masala,
Ash gourd aviyal

Sun cooked dinner - Papaya

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Food Log - Week 21

« Week 20 | Intro | Week 22 »

Monday:

Liquid Sunshine (Green Juice) -
BlackNightShade (Manathakkaali)

Sun cooked breakfast (salad) -
Ridge gourd, Cucumber, Green gram sprouts,
Tomato, Coconut

Sun cooked lunch (Fruits) - Banana Rasthaali

Veg Bhel - Cucumer, Tomato, Onion, Pepper, Cumin, Salt
Pearl millet beaten rice (Kambu Aval), Dry roasted Groundnuts

---

Food Log - Week 20

« Week 19 | Intro | Week 21 »

Monday:

Liquid Sunshine (Green Juice) - Bermuda grass (Arugampul)

Sun cooked breakfast (Fruits) - Papaya

Sun cooked lunch (Salad) - Dew gram sprouts, Coconut

Sun cooked dinner (Salad) - Tender pumpkin (Arasaanikkaai),
Tomato, Onion, Coconut

Food Log - Week 19

« Week 18 | Intro | Week 20 »

Monday:

Liquid Sunshine - Ash gourd juice

Sun cooked breakfast salad - Ash gourd,
Chickpea sprouts, Coconut, Tomato

Fire cooked dinner - Pearl millet Veg dumplings
(Kambu Kai kolukkattai)
with Carrot-Beetroot-Onion,
Broad beans poriyal, Ladies finger curry

Food Log - Week 18

« Week 17 | Intro | Week 19 »

Feast on Ether (Fasting):

Feast on Ether

Liquid Sunshine (Green Juices): 

Blacknightshade (Manathakkali keerai) Juice

Food Log - Week 17

« Week 16 | Intro | Week 18 »

Liquid Sunshine (Green Juices): 

Lemon Honey

Food Log - Week 16

« Week 15 | Intro | Week 17 »

Feast on Ether (Fasting):

Liquid Sunshine (Green Juices): 

Banana Stem Juice

Sprouted Green gram Pesarattu

தமிழில்

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

In English

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

குதிரைவாலி அடை தோசை

In English

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

தமிழில்

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

Food Log - Week 14

« Week 13 | Intro | Week 15 »

Feast on Ether (Fasting):

Green juices: 

Blacknightshade (Manathakkali keerai) juice

Food Log - Week 13

 « Week 12 | Intro | Week 14 »

Drinks:

Ash gourd juice

Salads:

Ash gourd, Chickpea sprouts, Tomato, Coconut

Ash gourd, Sprouted green grams, Coconut, Tomato

கேழ்வரகு பொரிவிளங்காய் உருண்டை

In English

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.