vitamins 3 results

Cooking with Banana Peels

Green and yellow banana peels can taste as delicious as a ripe banana...if made into epicurean delights that is. When presented with an opportunity to innovate and curate, chefs can come up with truly incredible dishes that can taste heavenly. Banana peels are thick, fibrous and carry a slight bitter taste and according to nutritionists they are good source of potassium, fibre, magnesium and vitamins B6 and B12. Regular consumption of banana peels helps you sleep well at night, courtesy the ...

Raw Veganism

It’s trendy to be a raw vegan. It’s uber chic to embrace the movement. A niche branch of veganism, raw veganism is catching on with one and all that look for a healthier lifestyle. What is it about? Being a raw vegan implies consuming farm fresh, raw, unprocessed, vegan food bereft of any dairy or animal products. But it’s not all raw. Raw foodies also eat certain food which is cooked, but not heated beyond 46C or 110F. The movement believes heating food beyond this specified ...

Flowers for Food

Perfumed and velvety, and boasting vibrant hues of orange, red, violet, pink and yellow; flowers are a treat to the senses. But they do much more than merely uplift the spirits. Plucked fresh and blended in recipes, flowers as ingredients transform the texture, flavour, taste and appearance of cuisines. For millennia, the Chinese and the Japanese liberally plucked chrysanthemum petals and stirred them into oriental soups to enhance the taste. The Victorians candied violets with crystallised ...