It is estimated that over 40 billion plastic kitchen utensils—including 14–18 billion plastic spoons—are produced every year. Given our low rate of reusing and recycling them, most of this cutlery ends up in landfill sites, or worse, in oceans and lakes! Here, they contaminate the land and soil for at least 450 years—the time plastic takes to degrade. Simply put, this is a recipe for disaster!
But there are edible alternatives, read on...
Many farmers are eschewing high-yielding hybrid rice for indigenous varieties for their high nutritional value and resistance to changing weather patterns
Traditional homemade drinks are way better than the artificially flavoured sodas and juices that are prevalent in the market. The artificial products are hazardous to the health as well as the climate because of the chemicals involved in their production. We should say no to everything that is not fresh and natural.
Here are a few of our very delicious Indian drinks for you to try out and enjoy!
These refreshing beverages have been a part of Indian cuisine since time immemorial. Some of them have evolved further with the changing times but basic ingredients remain the same. Why not start of trying your hand out with everyone’s favourite!
The key lies in education. We should expose children more to food systems, says nutrition consultant Rujuta Diwekar.
French fries lovers, pin it up on the walls! Crispy fries that you love snacking on have high levels of a chemical called acrylamide. It is associated with high risk for cancer!
This is the age of hard sell: everything that is or can be on sale, is being sold aggressively through promotions, advertisements, media campaigns, claims of how good the product is, what health benefits it supposedly has, etc... and that also goes for the food that we eat.
The beautiful and healthy lotus stems—you can find these stems being sold by roadside vendors, especially along roads that run by a river or a pond. The light brown or white, sausage-like tubular vegetable has holes in it. These are lotus stems and they are used widely in Indian, Chinese and Japanese cuisine. They are relished for their taste and nutritional value.
Known in Hindi as bhe or kamal kakri, the lotus stem contains hollow air channels that run the length of the stem. It is crunchy, sweet and tastes like water chestnut. It has a delicate flavour and is suitable for eating raw or cooked...
The New Year has begun...The United Nations has declared 2016 as the “International Year of Pulses” to raise knowledge of the many nutritional benefits of pulses. What does this mean for India?
What is food wastage? Simply put, it means throwing away food which could have been eaten by oneself or by others. This could happen for various reasons – buying more than needed, or because it has been too long on the dining table. We are all guilty of pushing older food to the back the fridge or cupboard and placing fresh food in front.
