Tip top health tips

I've still got my raves from the health group. So, for tip top health tips today, I'd say, don't starve yourself, exercise, eat healthy, and sleep well. If you're out of ideas, Wai Lana has got some fantastic vegetarian recipes which are fantastic. In fact, she just posted one of her soup recipes on her blog, Wai Lana Yoga on Wordpress. Teriyaki tofu- I'm going to try this tonight. I'm a huge fan of teriyaki, so I'm sure I'll love this soup.

In the meantime, my second health tip would be, sleep well. But to sleep well, you've got to exercise well to. Drink fresh milk, eat nuts, and do yoga. Wai Lana just had a nice blog entry about the importance of sleep and yoga. I sure enjoyed reading it, and sleeping that night!

Health Groups

I recently joined a health group. There are about 40 other adults in the group. We had a little meeting tonight and I let them try out some of the blueberry yogurt I've been making. Everyone loved it. It started out a conversation about food, and the relationship between food and health. There were a few people who started to get rather edgy because some other people mentioned that being a vegetarian is so much healthier. Of course, most of us in the group agree, as we've tried it out and all. The two groups- those who agreed vegetarianism is healthier- and those who think it's not necessary to go vegetarian- have a deal now. We're going to have a 3 month cook fest. The only rule is: bias should be left at the door whenever we meet.

I'm planning to do cook a bunch of meals from Wai Lana Yoga's website. I think those recipes that use seitan will be a hit. Her desserts are also wonderful. I think Wai Lana has some of the best eggless cakes I've ever had. Come to think of it, had I not tried out the vegetarian recipes of Wai Lana and several other great recipes, I don't think I would've been convinced that vegetarianism is the way to go.

Mango Chutney

This is a beautiful and tasty dish! It's mango season now in Asian countries. Really beautiful pictures and wonderful recipes in this the Veggie Belly blog as well!

Green Mango Pickle
makes about 2 cups

1 large firm, green mango
¼ cup vegetable oil
½ tsp mustard seeds
2 pinches asafoetida
1 tsp turmeric
1 tsp red chili/cayenne powder. Use paprika for less heat.
¼ tsp fenugreek powder, see below for method
¾ tbsp salt


Green (raw) Mango Pickle


How to make fenugreek powder: toast fenugreek seeds in a skillet on a low flame. Once they are fragrant, about 2 minutes, turn off heat and let the fenugreek cool. Then grind in a food processor to a fine powder. Store in an air tight container.

Using a sharp knife, cut the mango and discard the core. Chop the mango into very tiny pieces. Or you could zip it through a food chopper.

Place the chopped mango in a bowl. Place the turmeric, chili powder and fenugreek powder in a little mound on top of the chopped mango.

Green (raw) Mango Pickle

Heat the oil in a small skillet and add the mustard seeds. When they start to pop, add the asafoetida and turn off the heat. Pour the hot oil with the mustard seeds and asafoetida over the mound of turmeric, chili powder and fenugreek. Add the salt. Stir till everything is well combined.

When the pickle is cool, put it in an airtight container and refrigerate.

This pickle is great as a condiment with Indian food. I also enjoy it with pita bread and hummus or stirred into pasta or couscous.

from: Veggie Belly