Today our dining tables have become demi cultural centers exhibiting delicacies spanning across a vast geographical extent. But why does food become such an important aspect of one’s identity? It’s simple. Just like Europeans were born with cheese and their eating culture testifies the same, Indians who were born with various spices carry the aroma of the same spices wherever they take their food. The potency of food lies not in the taste but in the process of its consumption. There is nothing better than sitting on a dining table sharing food and thoughts at the same time. The contemporary life wreaking havoc on our daily schedules leaves us no time for sitting and savoring the culinary abilities of our loved ones. What is important is to try and make eating lunch, dinner or even sipping tea a well connected affair. By eating together one does not only fill the “growling” tummy but also nurtures the mind to understand and re-connect with other people. Have we ever thought, why did daddy ask you to eat at the dining table rather than munching away to glory sitting lazily on your couch? Because he wanted to see you and ask you about your math test gone wrong or your first football match. In the nutshell he wanted to spend time with you. Thus it was the dining table which helped you both come and operate at the same plain. Food thus assumed a very important role for you and your family to come together. But today eating food has become just like a stop that you make in an unending journey to re fuel your car. You do not pay attention to what you and when you eat because there is just a minute left for the lunch break to get over. Eating slowly has lots of advantages. Many studies carried out by nutritionists around the world suggest that eating slowly helps in the following ways:

1. Lose weight:  it is said that our brain takes 20 minutes to register the point when we are actually full. So eating very fast doesn’t necessarily fill us up quicker. On the contrary it does not allow the brain to register the point where we are full thus making us overeat. But by eating slowly we give the brain enough time to tell the body that it doesn’t need more. One can lose close to 20 pounds or more a year, just by eating slowly.
2. Better digestion: by chewing our food at a slower rate we allow our food to be digested in a better way, thus reducing our tummy labor making it feel nice and light.
3. Better absorption: the food chewed well and digested slowly is absorbed in a better way and contributes towards the development of the body.
4. Inhibits appetite: if food is digested well it gives us more energy. On the flipside food not chewed and digested well passes through the body and finally exits it without any advantages leaving us feeling hungry and unsatiated.

So make an effort to sit together for at least one meal a day, discuss the day, plan your vacations over the dining table and you will see the difference in yourself. You will feel happier, sharper and smarter. What is most essential is to understand that while eating together one does not only exchange bowls across the table but also exchanges values thoughts and ideas which are the most important ingredients for a tastier life. When you eat together and smile together, you grow together. The bonds of love mature more over the dining table than any other place. So next time your mother, father, husband or wife calls you to the table to share a snack, forget about the all important Manchester united game or the new episode of desperate housewives and pounce on the opportunity to share food and share time. We take so much pain to earn our bread and butter. It is time to start enjoying it!!

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Photo credits: tuis on flickr.

There are many different types of beans – lima beans, kidney beans, red, black, soy, garbanzo beans, butter beans, broad beans, fava beans, haricot, mung and of course, lentils. Where you live will probably determine which beans are easily attainable by you, but canned varieties of just about any bean are readily available in any supermarket.

All types of beans have significant amounts of dietary fiber with one cup of cooked beans providing between nine to thirteen grams of fiber. They contain both types of fiber – soluble and insoluble which the body requires.

Insoluble fiber or ‘roughage’ is the kind that the body cannot process and therefore removes it, taking with it waste products and toxins. Insoluble fiber is necessary for elimination of waste. Soluble fiber however, remains in the body and helps with the processing of fats, lowering cholesterol and slowing the release of sugar into the bloodstream. The risk for heart disease may be reduced by as much as 22% in bean eaters.

Beans also are a great source of B vitamins and folate, calcium and even potassium, which helps reduce the risk of high blood pressure and stroke.

Extremely low in fat (3% or less) with a low glycaemic index, giving you energy for longer, beans also help you feel more full, so you’re less likely to binge on other, unhealthy foodstuffs. They’re also great for boosting metabolism. Beans are complex carbohydrates but also happen to be good sources of complete proteins, a rare quality in plants.

Beans are also full of antioxidants. Their ability to protect the body from free-radicals and outside agents means beans have cancer reducing properties!

If just the health benefits aren’t enough to make you choose beans for your next meal, remember that beans are cheaper than chips. Probably the most inexpensive addition to your pantry, even organic beans cost less than most other foods. Considering their benefits, they’re a bargain.

Secondly, they’re delicious. And they’re also super versatile.

If you’re wondering how to utilise the bean in your kitchen, there are countless dishes you can conjure up. Apart from the ubiquitous breakfast dish – baked beans, you can make all sorts of soups and salads with beans, they add a lovely texture to both and are a great accompaniment to greens. Beans are used widely across cultures – Indians love a creamy ‘rajma’, slow cooked kidney beans; while Mexican food like tacos and enchiladas would be nothing without the humble bean; stewed, casseroled, in chillis; bean dips to go with crusty bread or crunchy vegetables; you can even bake with bean flours or make a chicken or tofu dish with bean sauce. Why, plenty of Asian cultures even used beans in desserts – like red bean icecream!

This article is brought to you by YogacaraShop.com – your source for special Yoga Apparel, yoga inspired clothing, comfort clothing clothing designed according to the Colors of the Chakras and the best trendy, high quality and comfortable  Fitness Apparel do visit YogacaraShop.com

Photo credits: Francesco Desideri, He-Boden, Su-lin, Elana’s Pantry and jessicafm on flickr

Mango Lassi Recipe:
1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute for a healthier option (or if the mangoes are sweet enough don’t use any at all)
A sprig of mint or a slice of mango to garnish

Blend all of the above. Add a little water if the consistency is too thick. Keep refrigerated. Serve chilled. Garnish with a sprig of mint. Makes 4 servings. It’s as Simple as that!

*Can’t find mangoes? Try strawberries or your favorite fruit and it’ll be just as good!

Nimboo Pani (Lemonade)
Loved in the US as pure simple “Lemonade”. Nimbu Pani is the Indian version of the same. It’s Lemonade with an Indian twist of Jaljira, a spice blend with cooling properties that packs a real flavor kick!

Nimbu Pani Recipe:
Juice of 4 lemons
Sugar/honey to taste
2 tbsps Jaljira powder (available at most Indian groceries)
Chilled water
Crushed ice
Lemon slices and mint to garnish

* Squeeze all lemons to remove juice and strain the juice to remove seeds. Pour into a large jug.
* Add all the remaining ingredients to get desired strength and sweetness and mix well.
* Serve in chilled glasses garnished with lemon slices.

Kairee Panha (Raw mango drink)
Made with fresh raw mangoes known for their cooling effects on the body and abundantly found in the summer months in India, Kairee (raw mango) Panha originates from the state of Maharashtra in Western India. It is a sweet-sour-spicy drink you’ll just fall in love with! This recipe makes 6 tall glasses.

Kairee Panha Recipe:
4 medium-sized raw green mangoes
2 cups sugar
1 cup water
1 tbsp coarsely ground black rock salt
1 tsp freshly ground pepper
2 tbsps Aniseed/fennel seeds ground coarsely
2 tbsps cumin seeds roasted and ground coarsely
Chilled water
Crushed ice
Sprigs of mint to garnish

Preparation:
* Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
* Put this mixture into a food processor and blend till smooth.
* Put the blended mix back into the saucepan and on a medium flame.
* Add the remaining ingredients and cook for another 20 minutes.
* Take off from the fire and allow to cool completely.
* Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
* Garnish with a sprig of mint and serve.

Masala Chaas (Spiced buttermilk)
Chaas is Buttermilk. Masala Chaas is it nothing but a spiced buttermilk is served as an aperitif and digestive drink.It’s traditionally served in a small clay glass which adds an earthy flavor to it. While yogurt itself has cooling properties, the cumin is what makes this drink so special for the summer. Boiling a teaspoon of cumin in a glass of water to make a tea cures problems in the urinary tract, cleans the bladder and kidneys. And eaten simply or chewed it promotes digestion and boosts immunity making this an all round drink.

Masala Chaas recipe:
1/2 cup yogurt
4 glasses chilled water
1/4 cup of chopped coriander (cilantro)
1/4 cup of mint leaves
1 green chilly
1 tea spoon cumin seed powder
2 tea spoon Black Salt
Salt to taste

Method
Put all the ingredients in a blender till coriander and mint leaves crush very well. Serve cold.

Tender Coconut Water
No Recipes here. The absolute best cooling and refreshing drink there is! All natural- No artificial sweetening, no added flavors or colors….just plain Coconut Water straight from a coconut.

*Photo Credits: blueSkySunHigh, elana’s pantry, DraconianRain, ampersandyslexia, feministjulie on flickr.