Day Two of #30dayscleansingchallenge
Well, I had some soy curd leftover from yesterday’s pudding and my south indian instincts automatically thought of curd milets (just like curd rice :P)!
How is this cleansing? Let us focus on the key ingredients.
Barnyard millets (known as Kuthiraivali in Tamil), has 6 times high fibre content than wheat. It is a gluten free millet with high calcium, phosphorus & fibre. It helps to maintain the body temperature and acts as a good anti oxidant too. Nutrition Information of Barnyard millets per 100 grams:
Calories- 342
Iron- 15.2g
Fat- 4g
Calcium- 11mg
Carbohydrate- 108g
Protein- 11.2g
Fiber- 10.1g
Minerals- 4.4g
To know more on why I use millets in everything do visit our Mystic Gluttony page: http://www.exploremystic.com/#!gluttony/cdrx
Turmeric: This golden wonder and ‘queen of spices’ is not to be missed in any dishes. I will give main focus to this precious rhizome soon in another post. Stay tuned ;)
Curry leaves: No Indian would forget a bunch of fresh curry leaves into any seasoning, but sadly no one eats them. I used to do that too untill I discoverd that these are packed with exceptional amount of nutrients!
Rich in folic acid and iron; keeps anemia away
Maintains blood suagr levels
Protects liver functions with the potent antioxidant- Kaempferol
Accelerates hair growth
Himalayan pink salt: The debate over adding salts to food is never ending. But pink fairy dust is magical and so I decided to add a teaspoon of this goodness to my huge bowl of curd because it:
Aids in vascular health
Supports healthy lungs and respiratory function
Promotes a stable pH balance within the cells
Reduces the signs of aging
Promotes healthy sleep patterns
Prevents muscle cramps
Increases hydration
Strengthen bones
Lowers blood pressure
Improves circulation
Detoxifies the body of heavy metals
Soy curd: As we have seen about the goodness of curd already in day one, I am gonna skip this.
Okay, now moving on to how I made curd millets.
I cooked the kuthiraivali millets with water in a cooker until soft, then cooled completely. As with the goal of oil free diet, I dry roasted the seasonings: urad dal, cumin, sesame seeds, mustard seeds, curry leaves, crushed garlic and ginger, and finely chopped green chilli. Then softening them with a splash of water and dissolving a dash of himalayan pink salt and turmeric powder to give the festive yellow and add nutrients. To this, I stirred in the curd and millets to finish off the excitingly appetizing ancient dish. Make it for everyone and blow their minds that vegans eat curd ;)
