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Why I am SO OVER Quinoa, Refined Oils, Gluten Free Fads and Low Fat Crap!

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Why I am SO OVER Quinoa, Refined Oils, Gluten Free Fads and Low Fat Crap!

I was exposed to Quinoa over 9 years ago In New York, where quinoa was marketed as a high protein and amazing health grain, and above all gluten free. In fact it still is marketed like that!!! During that time I was able to introduce it into my diet with much ease. It was easy to cook, tasted good, and ‘wow’ , the amazing health benefits seemed too good to be true. Well that’s what I thought anyway. Whilst doing a total ‘western, superfoods overhaul’, I noticed my health was deteriorating in New York. I became fat, pimply, exhausted and angry all the time! On one hand I was learning about all these ‘so called’ healthy superfoods and on the other was suffering from a range of health and emotional disturbances. This didn’t quite add up. 

The more I ignored the traditional ancient wisdom I had learnt as a child,  the more I suffered. I delved deep into health and Ayurveda, and have been studying it for a good 9 years. Always learning more. Having a rich Indian heritage to fall back on I looked at traditional foods and saw that they were all-health nourishing. This is not based on journals or experiments, but on my own experience. The proof was in the pudding; my ancestors survived and flourished and I was determined to survive and flourish too. I began eating full fat oils like ghee and coconut oil. I began introducing ‘kitchari’ back into my diet (an ancient rice and lentil dish), I began incorporating pickled and fermented foods back into my diet, and guess what. I dropped all the weight and my moods were uplifted. (from eating more fatty foods.) It is so funny that now I do the opposite to what is marketed! 

Coming back to Hong Kong I’ve seen all these fads take shape, the newest ‘Gluten Free’ fad, which by no means is bad, but only really necessary if you have celiac disease or gluten intolerance. As an Ayurvedic Nutritional Therapist and Chef, I never put anyone on gluten free diet, unless they have celiac disease or gluten intolerance in one shape or another. The reason for this is because there are a lot of 'non-nutrient compounds', which are essential for the body that you fall short on when you avoid gluten. Yes I understand that our modern day wheat has GMO written all over it, but what about ancient grains like spelt, which can be just as delicious and organic and non modified? 

Now I’m not saying that everyone should load up on the cookies, cakes and biscuits, but what I am saying is that a preventative approach to health is far more sustainable than going with the latest health crazes of marketing. Eating foods enriched with vitamins, mineral etc. is worse than consuming the whole food as it comes from nature in its purest and most assimilable form. Taking out healthy fat and replacing it with skim or low fat versions is not how my ancestors lived, and it is not how I am going to live either. They flourished! 

In Hong Kong I see people searching for quinoa, California almonds and other superfoods which are not even indigenous to Hong Kong, China. Yes I understand that some Chinese crops are ridden with toxins and heavy metals, but at least consider the benefits of eating local or even regional. For example quinoa has been cultivated in the Andean region for over 7,000 years and was considered sacred by the Inca Empire. As the demand for quinoa continues to grow in western markets it robs the local farmers deserving consumption of their grain as they switch to more western based diets for higher profit. As the price increases for quinoa it is consumed less and less in Bolivia. Not to mention the thousands of miles it takes to reach our supermarket shelves. People, wake up, we have rice and millet!! Why do we as a culture seem to think that everything can be fixed by robbing another nations crops! Also, why do we suffer from the ‘grass is greener on the other side’ syndrome! It really upsets me when people think the grass is greener, when they have so much abundance and nutrition right at their doorstep! Eating local and seasonal can really be a preventative health approach, protect the environment and also help nations economically thrive. 

Mis-guided health advise is a form of harassment, end of. Food and health advise should be reasonable, sustainable and be based on actual experience rather than tested on lab rats! You don’t necessarily need to buy some products to make you healthy. True health is unique and can be achieved through a determination to listen to what our thriving ancestors have told us. But most importantly to what your body is telling you. 

The truth is that refined food items are highly toxic, even if they are marketed as being the most healthy food in the world. Trust me, a newer food will come along very soon. Yesterday its was Vitamin D today it is algae! Lets take Ghee for example (clarified butter). Ghee the golden liquid is so healthy and beautiful, yet at one point in time people in India were avoiding it and going for more refined clear vegetable oils or western versions of olive oils and canola. What happened? The hydrogenation of the refined oils made these oils far worse and less nourishing and our bodies have told us so. Also robbing India's natural resource of ancient wisdom. But we choose to ignore our bodies! The word refine makes people think that the item is better, but it is removing everything good in the item. 

So, after my rant I conclude that ‘Ancient Food Wisdom’ is worth preserving, and if you are lucky enough like myself to have access to the rich and abundant wisdom, delve deep and know that true health is your birthright!

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Turmeric for Inflammation

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Turmeric for Inflammation

The best spice for inflammation is turmeric. It helps ease digestive disturbances and is used fairly often in Indian cooking. Not only does it have anti inflammatory properties but it is used extensively in beauty products. Incorporating small doses into food and drink can really help the gut heal. I've seen this first hand . Especially with those suffering from digestive issues like IBS, gastritis, heartburn and pain. 

 

So the next time reach for your turmeric. 

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Aamla, Ayurvedic beauty secret

Used in the ancient wisdom of Ayurveda, Aamla, also known as the Indian gooseberry, is revered as an important ingredient possessing many medicinal properties, especially pertaining to beauty. Ayurvedic medicine dates back over 5,000 years and is known to be a gatekeeper of many ancient beauty secrets. It is a holistic Indian system of traditional medicine; ayur, meaning life and veda meaning knowledge, directly translating to the knowledge of life.

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Green Queen Made in HK - updates

The Green Queen Event was an absolute success. We managed to serve a variety of prepared foods for many people. Among the dishes we featured our signature classics; Citrus Drop Quinoa, African Seasonal Chickpeas, Coconut Basmati Rice, Veggie Shepherd's Pie, Tri-Doshic Dhal Soup, Un-Cream Pumpkin Soup infused with Lemongrass.

Some of these will be launched in i-detox soon, so stay tuned, and/or contact i-detox. 

We also launched the arrival of our new chutney lines, MINT MADNESS and COCONUT HEAVEN. These will be featured on our online shop very soon, so stay tuned.

Also, watch out for our new monthly promotions, COMING SOON!!!

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ART--- ichoke

The Art of the Artichoke Words and Images: Lakshmi Harilela

The artichoke was claimed to be a symbol of love in ancient Greece. It was believed that the God Zeus created it to reveal his love towards his mortal lover Cynara. What a beautiful and yet complex vegetable, the artichoke is revered for its external beauty and internal health benefits. The external spikes symbolise that the heart or love must be tested for it to be pure. To get to the middle or heart of the artichoke is quite a challenge for first timers and this is representative of the trials and tribulations of love. An interesting fact is that artichokes greatly enhance heart activity and blood clotting. Donʼt be afraid to experiment with these complex beauties, for the artichoke offers up good sources of magnesium, potassium, folate, vitamin C, iron and many antioxidants. The major nutrient is a photochemical by the name of cynarin; this phytochemical is known to boost liver and gallbladder function, as well as lowering bad (LDL) cholesterol. Factually, artichokes were used as medicine during the time of ancient Greece and were later used in cooking by the Italians, French, North Africans and were brought to North America by the European immigrants. There are three types of artichokes, the Globe, Jerusalem and Chinese artichoke. Of the Globe type there are over 50 varieties to chose from. It is a well known vegetable in the Ayurvedic community for its balancing and tri-doshic properties. (Tridoshic means that it is suitable for most body types and will not aggravate them.) California is the region where the majority of artichokes are produced worldwide and Marylin Monroe was crowned the first artichoke queen in 1949. Perhaps there is more to this vegetable than meets the eye. Eating according to the seasons will ensure that optimal nutrition is gained, so the best time to procure these vegetables is from early March through till May or in October, when they are harvested. In the fall or winter artichokes assume a darker colour on the tips, this bronzing colour occurs because of the frost that forms on them. Artichokes aid in digestion and boost energy levels as well as detoxify the body from an accumulation of toxic substances. If you are a first time user, take your time to explore these magnificent creations.

When selecting artichokes, make sure that the leaves are tightly wrapped around the heart avoiding browning artichokes or soft ones. They should be fairly firm with a rich green colour to them. A squeaky leaf signifies freshness, so listen carefully. Once good artichokes have been selected there is a very specific way to prepare them in order to save your fingers from small thorns. First you need to put on a pair of gloves and use scissors to snip off the thorns from the leaves, make sure you get each leaf, but donʼt cut all the way down, only a fraction where the thorn resides. The middle part before reaching the heart is known as the choke, the name states exactly what it will do to you if you are not careful, so using a melon baller, tea spoon or small paring knife, carefully scoop it out. Once the preparation has been complete, they can be steamed for 25 to 30 minutes or pressure cooked for half the time, they can also be boiled for around 30 to 40 minutes too. The best way to enjoy these is with a squeeze of lemon or dipped in a garlic mayonnaise. Once you taste the artichoke, there is no going back, you can prepare them and preserve them in olive oil for up till 6 months in the fridge.

So be bold and daring and try your artichoke today. Recipes can be obtained from

www.lovetruefood.com

All about Kiwi's (the fruit) and Chilis

Kiwis are a great source of vitamin C and E. They aid in proper elimination of food items and have a great effect on the overall digestion. It is no doubt that these fruits are super foods. Kiwis help with skin conditions such a acne (the cystic kind) because they help cleanse toxins from deep within the gut and system. In addition, the have potassium, folate, polyphenols (phenolic acid), and fiber.  In particular they break down hard to digest proteins from the system... as they contain actinidin (an enzyme that breaks down proteins into amino acids).

So the next time you feel constipated... reach for a kiwi and in time you'll be sailing smoothly again.

Chilis on the other hand are also an excellent source of vitamin C. They are great relievers of intestinal parasites. And did you know that in remote villages in India, they eat raw green chills to help ward of flus and colds, especially during the Monsoon season.

Here at Love true Food we have began to test the market for our chill and coriander chutneys, excellent accompanies to breads and rice dishes. As the chills help to break down the carbohydrates...

Find us at the Green Queen Event on the 15th March, 2014 at the Space...

 

 

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