Manick – How to Cook Healthy & Tasty Food
- We have come to this point of culinary development from a diet of mainly raw leaves.
- In the early times we adopted a simple style of cooking which was boiling all the ingredients together and this still remains with the Soup which is also a basic dish in the west.
- Bringing the food to a boiling point and simmering on low heat is the basis of Sri Lanka cuisine and the curry, as with the soup. Coconut milk and the spices add flavor and nutrition to the Curry.
- Rice also follows this same method. People are moving away from this slow-cooking methods
- Because of the fast pace of life and we are fortunate that the method still prevails and there is a greater awareness in preserving the value and nourishment of the ingredients.
Dr. Dinesha – Introduction to Food & Fundamental Concepts of Ayurveda
- According to Ayurveda diet should be based on your Body type – Vatha, Pitta, or Kapha.
- You would have learnt your body types at Barberyn.
- Vatha Body types can avoid raw food such as green salads and uncooked food as it can increase the Vatha Dosha
- Pitta Body types can avoid strong spices such as chilies and black pepper an acidic food such as Vinegar, Pineapple, Mustard.
- Kapha body types should avoid sweets and carbohydrates rich food, fatty food and curd and milk
- Proper Digestive Fire (Agni) is important to absorb the nutrients and Minerals
- For the Green Soup which you are familiar with, we are using Cabbage because it is freely available. It has nutrients and minerals low in calories, high in fibre and Vitamin B, has anti-oxidants and Vitamin C which is water soluble. While Cabbage is a neutral food it should be avoided if you have a bloating or Irritable Bowel Syndrome, Thyroid problems.
- Once the leaves get cooked a little and it is consumed on an empty stomach the nutrients can easily be absorbed.
- For the curry we are using Carrot which is rich in Vitamin A and Vitamin C and antioxidants and in Ayurveda we call it a “rejuvenating food”
- We add Potato to the dish to give texture. It is a good source of Vitamin B and Vitamin K and fibre and Magnesium. It is of course high in Calories.
- Medicinal value of Spices – Curry leaves, Tumeric, Fenugreek seed, Garlic and Onion and Cinnamon.
- Coconut Milk has amazing benefits. It is rich in anti-oxidants, it does a detox process to your body, and increases the speed of absorption of nutrients and minerals in the body and boosts your immunity.