By: Lifestyle Desk | New Delhi | Published: October 17, 2018 5:45:45 pm
Durga Puja is practically incomplete without a delicious bowl of mustard fish.
Kolkata’s street food culture is all about phuchka, rolls, cutlets, ghugni, and jhal muri, and Durga Puja is the time when people go crazy. But what the Bengalis love equally is mustard in their food, whether it’s in the form of kasundi or is used extensively in a curry – Shorshe Maach being one of them.
If you want to try out some Bengali delicacy this festive season, then this recipe by food columnist Rajyasree Sen is sure to leave you smiling.
Shorshe Maach (Mustard Fish)
3 tbsp – Mustard paste (soak black mustard overnight and make a paste with one green chili) 2 tbsp – Posto/poppyseed paste 1/2 tsp – Turmeric 1/2 tsp – Sugar 1 tsp – Nigella or kalonji seeds 1 – Tomato (chopped) 4-5 – Green chilis slit down the centre 300g – Boneless fish Salt to taste
Red, green, white, purple, or orange: did you know that the colors of fruits and vegetables tell you about their health benefits? Learn the colors and what they mean and take advantage of these natural superpowers.
Good to know:
A study in the International Journal of Epidemiology from 2017 showed that the risk of cardiovascular disease can be reduced by 28% the more fruit and vegetables you eat every day.(1)
Make sure you eat these 5 colors & foods
Orange & yellow foods
Purple & blue foods
Improve your health by eating a balanced diet. Make sure you eat the foods mentioned above regularly. As a guideline, include at least 3 different fruits and vegetables in each meal.
PORTUGALETE (Spain), Oct 17 — Five years ago, a group of university students in Spain’s Basque Country decided they wanted to shake up a sector — any sector — but preferably one to do with food or drink.
So Imanol, Inigo, Gorka, Aritz and Taig picked the most traditional of them all — and created blue wine, one of several innovations in a deeply conservative industry.
After two years of research at the University of the Basque Country with the help of in-house, professional chemical engineers and an outside centre for food innovation, they launched their company Gik Live! in 2015.
It sold 30,000 bottles in its first year and close to 500,000 in 2017.
The young company now exports to 21 countries, the United States being its main market… and wine-loving France its second.
From five rookie entrepreneurs, the company has grown to 12 employees.
“We understand that for many people… wine is something sacred that mustn’t be changed,” says Irish-Basque co-founder Taig Mac Carthy, standing at a bar in the company office in Portugalete, a northern town near Bilbao.
“But we like to change things and we’re not afraid to try,” he adds, as employees type at their computers in the room next door where a drum kit and guitars stand ready for use in true hipster startup tradition.
One look at a glass of blue wine can be enough to send sommeliers scurrying.
Electric blue in colour, Gik Blue is made in several wineries in Spain following the traditional winemaking process.
As well as being sold online, some bars, restaurants and shops in Spain sell it.
Mix a lot of white wine with a smaller amount of red wine, and a tiny bit of must, or freshly-crushed grape juice.
The blue colour is obtained via a mix of “nature and technology” using two pigments — anthocyanin, found in the skin of red grapes, and indigo carmine.
The company won’t divulge any more of what they say is their “industrial secret.”
Gik Live used to use sugar substitutes but now adds dessert wine instead to get a sweet taste.
Other brands have followed suit in Spain including a blue sparkling cava, and the company has created other types.
There is red wine infused with Earl Grey tea, white wine infused with Japanese Sencha tea, or spicy red wine named “Bastarde.”
Prices online range roughly from €11 to €13 (RM53 to RM62) a bottle and clients are usually aged 25 to 45, men and women alike, says the company.
The reaction to blue wine has been decidedly mixed.
Jean-Michel Deluc, former head sommelier at the Ritz in Paris, labelled it “surprising.”
“It’s not what I’d drink but still, it’s not bad, it’s quite well done,” he said in a video posted on the blog of wine-ordering business Le Petit Ballon, which comments on news in the sector.
In an August review, Britain’s The Daily Telegraph newspaper decided it was “sweet. Very sweet. Too sweet,” calling it a “gimmick”.
For Rafael del Rey, director of the Spanish Observatory of the Wine Market, blue wine is one of several innovations in a “conservative” sector that has been losing consumers, including among the young, women and city dwellers.
Factors such as people having less time for meals, needing lighter products and a trend for slightly sweeter flavours have also had an impact.
“Many of them haven’t found a wine they find attractive,” he says.
That demand, he adds, is generating innovative products like blue wine, or wine with low alcohol content.
In Europe, the company has had to label Gik Blue an “alcoholic drink” as authorities have ruled it isn’t wine due to its blue colour.
But other countries, including the United States, allow it to be sold as wine.
“We knew from the start that Gik Blue would be a product that would polarise opinion a lot,” says 25-year-old Aritz Lopez, another co-founder of Gik Live, speaking as he walks through the rolling vineyards of a winery that makes the blue wine in Zaragoza province.
But he’s asked not to reveal the name of the winery, nor the village it’s in, to protect it from criticism in the sector.
The company says it is on track to make €1.5 million in turnover this year.
And in a sure-fire gauge of popularity, Mac Carthy says he even found counterfeit replicas of Gik Live’s blue wine in Spain… that had been made in China. — AFP
Try these fruit smoothie for your morning breakfast.
Fruit smoothies are a fun way of having different types of fruits for breakfast. Depending on the season you can create delicious combinations of breakfast smoothies. They are also great for taking on-the-go if you are in a hurry and don’t have time to actually eat the different fruits. But just as you need to chew the fruits and so take every other bite after some time, do the same with smoothies, instead of gulping them down, drink them slowly, savouring each sip.
Add some nuts, dried fruit, and/ or seeds to add to the nutrition. Below are two of my favourite morning smoothie recipes.
Mixed Berry Smoothie
The good thing about berries is that when in season, they are there in so many different varieties. Berries are also one of the most easily frozen fruits. Just wash, dry, and pop into the freezer. I often freeze berries in individual smoothie packs and then in the morning, all I have to do is throw them along with some water and blend. Berries are also great when combined with other fruits like melon and berry smoothie
Instead of water, you can also add some fresh orange juice to the recipe.
Preparation: 10 mins | Serves 2
½ cup – Blackberries
¼ cup – Blueberries
½ cup – Strawberries
½ cup – Raspberries
5-6 – fresh mint leaves
1 tbsp – maple syrup (optional)
1 cup – water
* Wash all the berries under running water in a colander.
* Trim the top of strawberries and then put all the ingredients in a blender. You may reserve a couple of mint leaves for garnish.
* Blend until smooth and thick. Top with some fresh mint and serve.
Preparation 10 mins | Serves 2
The avocado for this smoothie should be very ripe. Enough that you can make guacamole with it. Slightly more is also good. Use this smoothie recipe to make any single fruit smoothie with milk and/or yogurt. Alkaline fruits like avocado, banana, mango, chikoo, etc are ideal to make smoothies with milk products.
1 ripe – avocado
2 cups – low-fat milk (dairy or non-dairy)
2tbsp – maple syrup
1tbsp – chia seeds
* Scoop out the avocado pulp directly into the mixer jar. Add in milk and honey.
NEW YORK, October 17 — Along with being the ‘Big Apple,’ New York can now claim bragging rights to being the pizza capital of America.
That’s according to online travel site TripAdvisor which released its latest ranking of the top US pizza cities for grabbing the perfect slice.
This year, New York has the leading edge over friendly pizza rival Chicago, which placed second on the list followed by Las Vegas, San Francisco and Orlando.
While New York may top the best pizza cities list, the title of best pizzeria in America goes to Regina Pizzeria in Boston, where TripAdvisor diners raved about the chewy, thin crust and fresh tomato sauce reminiscent of authentic pizza pies in Naples.
Their signature slice?
The Giambotta, which comes loaded with pepperoni, Regina sausage, salami, mushrooms, peppers, onions, basil and mozzarella cheese.
Here are the top 10 US pizza cities 2018
1. New York City, New York
2. Chicago, Illinois
3. Las Vegas, Nevada
4. San Francisco, California
5. Orlando, Florida
6. Seattle, Washington
7. Boston, Massachusetts
8. San Diego, California
9. Atlanta, Georgia
10. Washington, DC
Top 10 US pizza restaurants:
1. Regina Pizzeria – Boston, Massachusetts
2. Bleecker Street Pizza – New York City, New York
3. Modern Apizza – New Haven, Connecticut
4. Home Slice Pizza – Austin, Texas
5. Moose’s Tooth Pub and Pizzeria – Anchorage, Alaska
Gisele Bündchen shared health tips in her new book.
Neilson Barnard/Getty Images
Gisele Bündchen opened up about her diet in her new book titled “Lessons: My Path to a Meaningful Life.”
In chapter seven, the model explained that at 38 years old, her “metabolism has slowed” and she is “very thoughtful about what I eat.”
“I don’t call my nutritional regimen a diet, but rather healthy eating habits, so I can maintain a high level of vitality and the mental clarity to have a productive and enjoyable life,” she explained.
Bündchen’s diet includes avoiding foods that will leave her feeling sluggish, taking vitamins, choosing a
“whole-food, plant-based diet,” and having snacks in moderation.
Gisele Bündchen is one of the most recognized and successful models in the world, so naturally people are curious to know how what she consumes to stay in great shape.
In chapter seven of her new book, “Lessons: My Path to a Meaningful Life,” the 38-year-old detailed what she eats and drinks to maintain good health.
“I don’t call my nutritional regimen a diet, but rather healthy eating habits, so I can maintain a high level of vitality and the mental clarity to have a productive and enjoyable life,” she wrote.
In her early years modeling, Bündchen used to consistently drink mocha frappuccinos with whipped cream, smoke cigarettes, and eat fried foods to get through her busy days. In addition, the panic attacks that she experienced in her ’20s “completely transformed” the way she ate. Now, Bündchen is more “thoughtful” about what she eats because her metabolism has slowed down.
Here’s what Bündchen’s diet looks like.
She starts off her morning with water and half a lemon and green juice.
While putting together school lunches for her children, she drinks a juice blend that typically consists of celery, cucumbers, half an apple, turmeric, ginger, and lemon juice.
For days when Bündchen plans to do intense workouts, she’ll concoct a smoothie with berries, cacao powder, hemp seed, flax seed, chia seed, and coconut milk.
Bündchen takes plenty of vitamins
Food is her primary source for getting nutrients, but she takes vitamin C, vitamin D, and a B multivitamin, in addition to acupuncture and an intravenous shot of vitamins.
Twice a week, she fasts until lunchtime
“I always feel incredibly energized from this mini fast,” Bündchen said. “It takes a lot of energy for our bodies to digest the food we eat, and I think it’s a good idea to sometimes give our digestive system a rest.”
For lunch, Bündchen’s go-to is a salad or soup
She’ll eat salad with seed crackers and avocado. For a bowl of soup, Bündchen will add chickpeas and a variety of vegetables. In the summertime, she enjoys two or three spring rolls (made from two slices of apple and avocado, cabbage, carrots, and cucumber) with a tahini dipping sauce.
She is careful to avoid foods and beverages that leave her feeling exhausted
When Bündchen relied on cheeseburgers, fries, and other unhealthy foods, she often felt sluggish afterward.
“The only thing I felt like doing was curling up in a ball and falling asleep,” Bündchen wrote in her book.
This led to a constant cycle of drinking cups of coffee with plenty of sugar for energy.
“After so much caffeine, I would start to fall apart both physically and emotionally,” she added.
“Once in a while I might still drink one or two small cups of coffee, usually if I’m flying overnight and then going directly to a studio,” Bündchen said. “The difference is that now I understand that caffeine is a powerful upper, and I treat it as such. “
Bündchen, husband Tom Brady, and their kids have all adopted a “whole-food, plant-based diet”
The model said that they opt for “organic and local ingredients, including raw or lightly steamed vegetables, fruits, legumes, and whole grains, with the occasional small piece of meat or seafood added into the mix.”
Additionally, Bündchen eats seafood once a week and meat twice a month, avoiding big fish that contain large concentrations of mercury.
She can’t completely resist sweets, but eats desserts with modified recipes and no processed sugar
To add sweetness to meals, Bündchen uses dates or fresh honey from two hives that the family owns. Her desserts are also “a blend of avocado and coconut,” since those are considered healthy fats. For a healthy spin on ice cream or mousse, Bündchen combines avocados, bananas, and raw cacao powder.
Bündchen is “a big believer in small portions” and snacks in moderation
The model said that she loves cheese, but eats it “sparingly.” Bündchen also eats dark chocolate every day, “even if it’s only a bite.” Additionally, her family enjoys hummus paired with chopped celery, carrots, and cucumbers.
“I just serve small portions that I know will satisfy me, without leaving me feeling overfed or tired,” she said. “I also feel lighter, more vital, and ready to tackle the day.”