Completed Girls's Top

Here is completed Top which I had talked about in this post.

Frizzy Hair.....gone in days

"Mumma, why your hair don't look neatly combed like mine"(Aapke bal bikhre kyun rehte hai, mere to nahi rahte). I was surprised at my six year old's observation. It was first time when he had said something about my appearance.

"In Rainy season my hair becomes frizzy and I can not make them look neat". He looked satisfied. Then suddenly, "Why don't you use something to make them look flat".

From here started my quest to remove frizzles. Here is me with my curly and frizzy hair:

Peeling Vegetables and Fruits

All of us try to eat as many fruits and vegetables as possible, courtesy heightened awareness about health benefits. But do we actually get all benefits? Almost all of us peel vegetables like potatoes, carrots, cucumbers etc. before eating (we do it out of habit) and throw away nutrients stashed in and below their rinds/peels.

Okay....we do it to remove pesticides lunging on them. But there are better ways to remove them. Washing them thoroughly by scrubbing under water or with some vegetable wash can do the same job and will maintain nutrients as well.

Lehanga for Diwali

As discussed in earlier post, I stitched this ghaghra (Lehanga) for my niece. I used an old net saree, a brocade material (for lining) and a cotton lining.

Sprouting

"Having sprouts is good for health and it must be included in our daily diets"
So many of us must have heard this either from grandma or a doctor. But how it happens actually. What difference does sprouting create in that moong dal?

Top in Progress

Sewing a top for my niece. It is not yet done but have a look at this work in progress.......

Soaking Beans

Beans are a very good source of protein, fibre, starch, Vitamins and minerals (iron, potassium, magnesium, Zinc etc). But we still do not get all beneficial nutrients from eating them and end up being mineral deficient; just because we do not follow proper cooking techniques.

All beans (in fact all grains) has phytic acid in their outer covering. This phytic acid reacts with proteins and minerals especially Zinc and stops their absorption in our intestine. This makes beans difficult to digest.

Amount of phytic acid can be reduced by soaking, cooking, germinating or fermenting beans. Soaking has many benefits:

• Soaking softens beans, reducing their cooking time considerably.

• Soaking increases vitamin (especially Vitamin B) content of beans.

• Helps in increased absorption of minerals by reducing phytic acid (cooking them further reduces phytic acid).