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Indian/Pakistani Immigrants in New York – Bringing in Culture and Healthy Nutrition

Pumpkin Leaves!

I went on my $40 dollars @ week shopping mission at my favorite Indian neighborhood at Roosevelt Avenue in Jackson Heights, Queens. I scanned the street vegetable stands and came across a particular item, which I grew up eating back in Suriname, thanks to my father: young pumpkin stems and leaves.

It is now August summer season in New York and people have grown and harvested their pumpkins and along the stems and leaves – something Americans never would think of preparing and eating.

This particular vegetable is loaded with iron, and instead of taking iron pills, my father would prepare it nicely as a bhadjee dish along with all the massalas to eat with rice. It is quite tasty. If you plant and harvest this item yourself, the cost is near a couple of cents per person to prepare and eat it along with a grain and a lentil protein, and it makes a great vegan nutritious meal.

In America – who would have thought of this.

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The Satvic Version of the Vegetarian/Vegan Italian Diet

I have a traditional Italian American chosen for filming because it is very popular worldwide, in Europe and USA, and prove that every cooking style can be transformed into a Sattvic vibration. It gives us a variation on the same Indian style cooking and gives us the idea that you do not need to keep food and other cultural lifestyles. Italian food is the easiest to eat after Hindu Sattvikke changes to add, simply by replacing them with garlic and onions Asafetida. Asafetida can be found in Indian stores and you can make shopping on the Internet. For the filming, I have these dishes Diabetes, Hypertension and Cholesterol-friendly by replacing sugar with organic Sweeteners eg. Stevia and Agave Nectar, and Italian food with olive oil to lower cholesterol.

We look at the next items this Sattvic Italian menu:

1. Olive oils:

Olive oils, a plant is very high in multiple mono and poly-unsaturated fats. Because the higher ratio of mono- over poly-unsaturated fat olive oils have a lower cooking temperature and is therefore very good for making salad dressing at room temperature. For sauteeing of herbs in olive oil, it can be done on medium heat. (* Ghee, a saturated fat is not used in Italian food, olive oils because original is present in this recipe). Largest health benefit the use for Oilive Oil in Sattvic Cooking: it reduced bad blood cholesterol (LDL) and Tryglycerides (TG) and increased good cholesterol (HDL).

2. Worchestshire Sauce:

Originally, this sauce a low content of salt and it is a good flavor enhancer in all styles or cooking. The original commercial Worchestershire Sauce has Anchovies (fish) and garlic, but the other three elements are from natural sources, such as tamarind paste with a few substitutions, this sauce can be assembled in a Sattvic way***. A mix of tamarind paste, organic brown rice vinegar molasses serves as a base and then we add asafetida (replacing Anchovies and garlic). Soy sauce is a fermented product and is not Sattvic, so we replaced it with a non-fermented organic (biological) Amino Acid product Braggs get listed in the U.S.) and use organic Agave Sweetener Nectar.

3. Agave Nectar and Stevia:

Stevia and agave nectar are low glycemic sweeteners and is natural and sattvic product. Low glycemic means that a lower effect (than normal table sugar: sucrose) on the blood-sugar levels. This makes our dishes Diabetes friendly. Agave nectar is low calorie Stevia has zero calories and instead 100 and sweeter than sucrose (table sugar). (* In order to bake cakes, pies and pastries replace each 8 ounces of sugar with a 1/2 pack stevia sweetener in combination with a pinch of salt and a teaspoon of sugar).

4. Tomato Puree:

Some organic products are easier to find in cans, as long as no preservatives as additives. In the U.S., you'll find the brand 'Cento'. If you read the label, says: Puréed tomatoes. But you have your own choice Sattvic standards increase, you can buy fresh tomatoes, Blanche, peel, remove seeds and puree. If you have a lot of time in your hands, do it. The nutritional value of a certain cancer-fighting nutrient lycopene is actually produced in more concentrated form. Lycopenemay also be in pill or capsule form, found in a vitamin shop (ask for vegetarian capsules).

5. Vegetarian Cheeses: Cheese is a 90% sattvic, because it is a fermentation process continues. But cheese is inevitable in our daily food. Regular cheese is made from an animal product Renett called and gathered by a calf to slaughter and from the stomach to get. Renett has an enzyme rennin, which leaves milk curd into a cheese. But vegetarian cheese is made from two types of plant enzymes: plant and microbial rennin. Both are our cheeses for 95% to 99.99% Sattvic. ***Veganisten use Soy and Almond Cheeses.

6. Panko Breadcrumbs:

Although the highest standards in Sattvic Temple cooking accept no wheat product made with the consciousness of others. Here you have a choice in your home kitchen and a conscious choice whether you want to use bread crumbs or yourself to make your own bread by hard stale bread to the oven and then an indication of food processor. Panko is from Japan and Zen Buddhism has a background in pure organic production and can be acquired from an organic store: Panko is 0 trans-fats and preservatives added and it is high in B vitamins.

7. TVP or Textured Vegetable Proteins:

These are processed into soy protein crumbles and must be soaked. You can make vegan meat balls, and vegan burgers. In my menu, I made a Vegan Meatloaf. (* Some people have an allergic reaction to soy products) a replacement for soy than garbanzo (chick peas) and Fava bean flour.

Here is how you put the meal together:

SattvicTomato sauce:

1.In a large saucepan over medium heat, we sautéed asafetida, coriander, fenugreek, paprika, ½ red diced red pepper and 2 cups diced green cabbage for 5-6 minutes.

2.Then we added two cans of cento tomato puree (4 cups)

3.Then we added two little envelopes of *Stevia sweetener name Truvia (*Stevia is a 0 calorie natural organic sweetener used in cooking, coffee and tea and is 100 times sweeter then Sugar (sucrose)

4.adding fresh basil and oregano

5.Then to balance the PH balance of the sauce and reduce the acidity of it, we added vegetarian grated Parmesan cheese (made with plant derived cheese enzyme) and Organic Agave Nectar (low-glycemic sweetener derived from a cactus).

6.cook the sauce for another hour

Sattvic Veggie Stock:

1.clean and cut a large carrot, two turnips, some celery, parsley, cilantro, oregano and thyme

2.in a large sauce pan sauté some asafetida in olive oil along with coriander and fenugreek

3.add the cut vegetables and then add six cup of water, cover and boil for 35-45 minutes

Sattvic Worcestershire sauce: In a bowl whisk

1.two teaspoons of Tamarind paste

2.two teaspoons of Organic Rice syrup molasses

3.6-8 sprits of Braggs Amino Acids (Non-fermented soy sauce)

4.three teaspoons of vinegar

5.three teaspoons of Agave Nectar

Sattvic Ketchup: In a bowl whisk

1.6 oz can of tomato paste

2.pinch of asafetida

3.¼ cup of vinegar

4.½ cup water

5.5 teaspoons Agave Nectar

6.three pinches of salt

Vegan TVP Meatloaf:

1.soak 2 cups of dry TVP with three cups of Sattvic Veggie Broth for 20 minutes

2.mix fresh cut oregano, thyme and parsley with two cups of Panko Japanese bread crumbs

3.add breadcrumbs to soaked TVP

4.add two teaspoons of cornstarch

5.lubricate hands with olive oil and mix

6.Add two or three table spoons of Sattvic Ketchup along with two or three tablespoons of

Worcestershire sauce to mixture

7.add salt and pepper to taste and mix thoroughly

8.Press the mixture in a deep rectangular 10 inch baking dish and make sure it is compact.

9.Place in 425 Fahrenheit oven and cook for hour and 15 minutes

10.Wait 30 minutes before taking out of baking pan and cutting it

Linguini Puttanesca:

1.In a wok over medium heat, we sautéed asafetida, coriander, fenugreek, paprika, ½ red diced red pepper and two medium squash cut in cubes

2.Add two cups Sattvic tomato sauce

3.Add three cups of cooked linguini

4.stir for 5-6 minutes and then turn off heat

5.Mix in cut pitted pickled olives

6.Sprinkle Parmesan cheese and some fresh basil when serving on individual plate

Hope you enjoy this!

Ratna Sadal - The Satvic Chef!

A word from the Satvic Chef!!!

My purpose in establishing the "Satvic Chef" to convince people that eating at your body and Aura vibration to alleviate suffering to the improvement of Karma, spiritual development and as the result an improvement in health. I have a specific choice for Sattvic cooking style, because we (humans) in our dining and living a spiritual structure require that we reverence to ascertain the historical writings and steadfast training can experience it really works in improving our eating behavior.

Though a doctor a prescription for healthy eating, but we as people have for centuries a pattern of eating behavior developed by our way of eating a 'link' to indicate the awareness (consciousness). Related resources every faith religious activities with a certain kind of food style, like Kosher for Jews, bread and wine the body and blood of Jesus images etc.

In Sattvic Vedic traditions and historic old Taoism, Sattvic dining and cooking style is a completely ethical way of reasoning about life and death. Lord Krishna with Arjuna animal hunts went well (from the five Pandhava Brothers) in the forest animals, but because he and the Lord is the decision maker about the life and death of all living creatures: he has delivered their souls from earthly boundage. But Arjuna, as a manusha (man) and Kshatriya (= general of the army) that he did have the consciousness of all living creatures of God as his brothers and sister did. He is aware of the practice of 'equal vision' in which the value of the soul of every living being is equivalent type depending on their life form and level of intelligence. So why is the choice of focusing on a Vegetarian diet. This shows the behavior of Ahimsa (non-violence in mind and in action).

Sattvic dieting is directed or milk and milk products, as long as a cow, because a high nutritional value. When it comes to the health science ning owner, then the choice of plant proteins, such as Lentil, beans and nuts, etc. The only saturated fat comes from cow's milk ghee and is intended to be used in less moderation. By contrast, modern Western Vegans take absolutely no animal ingedriented though the milk and dairy products. Like the Sattvic vegetarian, vegan takes no eggs too. The compliments have been three of naturrlijke sources and collected and processed with the practice of Ahimsa.

If Sattvic food sacrificed to God, then get the Prasadam. I say three times in your mind
Shree Vishnu!
Shree Vishnu
Shree Vishnu!

You can also offer it to any God of your choice!

Thanks!
Ratna Sadal - the Satvic Chef

Why Gluten-free products are growing in popularity!

 You can look around you and in every supermarket they have now gluten-free items. Even my neighborhood, there is a growing popularity for gluten-free pizza. Is it my imagination or do people believe that gluten-free products are really healthier for them? The composition of gluten-free flour is mainly potato and tapioca flour starches and garbanzo bean flour. Unlike wheat-flour –Gluten-free flour lacks fiber- but some folic-acid and vitamins are present because of the Garbanzo bean flour. Then what is so healthy about it? We have been living in a society at which about 70 – 80% of our daily diet contains refined wheat -and wheat products causing an increase in inflammatory responses, causing bloat and heaviness in our body.

I personally experimented and composed a homemade 2000 Kcal @ day gluten-free diet regimen for myself over a course of three weeks and WHALLAAA!!!: I lost a whopping 10 pounds in just two weeks and my stomach flattened immediately. And all this time I thought that I easily gain fat weight, but the truth was: water weight!

What can you eat if you go gluten-free?:
***You can still have French fries (baked with EVOO – Extra Virgin Olive Oil).
***With chickpea flour, you can make a south-Indian Dosa style of vegan omelet, even pancakes or pancake puffs! A great advantage of chickpea flour is the long 3-5 hours period of satiety it provides after eating because of its high protein content.
***And if you only take two tablespoons of sugar in your morning coffee and afternoon tea each (and stay within your 2000 Kcal @ day intake), you don’t need to crave for desserts diet hunger.
***There are Tofu and Soy and Nut products that provide you of the further proteins.
***Buckwheat and Quinoa are the bloat fighting grains to eat. I make porridges of them or substitute my couscous for them.
***And in between eat fruits and veggies and have your fat-free yogurt. It adds fiber to your diet and you can’t go wrong with that nutritional wise!
***If you feel the need to take a vitamin supplement go ahead!

And trust me! You already loose weight sticking daily calorie intake of 2000 kcal. Add stress releaving exercise and meditation to it! Even Better!

Ratna Sadal – The Satvic Chef

Holiday Caloric and $$$ Points Spendings! Think Budget!

The three month year end Holiday season is here again! You know what is means increased SPENDING and CALORIE intake!

There are a few ways to make up for this; Thanks to Lay-A-Way and Potlucks!

External View:

***Spending $$$ means:  supporting Better Economy, which means More Jobs! A Vicious Cycle! What most economists will tell you!

Internal View:

***Budget Spending $$$ does not necessarily mean crippling the Economy! How we as house-wives think. In the end, it's comes down to paying the bills and feeding the mouths.

Let's say you had 1000 points to spend for the Holidays!

*100 points goes to food-bank donations

*250 points goes to gifts and charities

*200 points goes to holiday decorations

*450 left for food....

How to budget these remaining 450 points...?!

***We can go cheap and high caloric

***Or we can go sensible and smart! 

How to....?! 

Who suggests?! 

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