- Turmeric can be used to treat pain fatigue when recovering from surgery.
- Turmeric can stall the advancement of Colon Cancer.
- Turmeric can be used in the treatment and prevention of Alzheimer’s Disease.
- Curcumin (from Turmeric) reduces the disease efficiency of Rheumatoid Arthritis and alleviates the pain caused by it.
- Turmeric is eco-friendly, palatable and harmless to humans.
- In India Turmeric is used in Traumatic Pain and Fatigue relief.
- The food additive code E100 is for Turmeric. It is used to protect food products from sunlight.
- The Robes of traditional Hindu monks are colored with Turmeric.
- Oral supplementation of Turmeric can be used in fighting Lupus.
Shojin Ryori - The Art of Japanese Vegetarian Cuisine
Shojin Ryori, The Art of Japanese Vegetarian Cuisine by Danny Chu is a very beautiful book from cover to cover. As I am writing this review about it, it kind of feels like the review should be in Haiku form. There is a sort of a Zen calmness just flipping through it. This is fitting, as Shojin Ryori is Japanese Temple food.
The name Shojin Ryori comes Shojin meaning vigour and energy, and Ryori meaning cuisine. Making Shojin Ryori food is a practice of spirituality in the Zen Buddhist tradition in Japan. The key aspects are mindful presence in making the food. Starting from the preparation, all the way to the presentation and eating.
Danny Chu studied traditional temple cooking in Japan and took what he learned from Japan to Singapore, where he opened a Shojin Ryori restaurant. His backstory is quite interesting, as before, he was a foreign currency trader. He left the corporate world to learn more about Shojin Ryori.
Buddhism teaches that you should not take a life, so Shojin Ryori is completely vegetarian. Actually you could call it vegan, as eggs or milk are not allowed. The idea is to minimize any wastage of ingredients and to draw out the natural flavour of each ingredient. To have a balance and a harmony in life. To create simple, delicious, healthy food with always seasonal ingredients, without using artificial ingredients. But, it is not all about those things, Shojin Ryori is also about enjoyment and light heartedness.
Recipes range from very simple ones, like Shiso Rice, with only a few ingredients, to Ganmodoki (tofu fritters), which have more ingredients. None of them are super complicated and the focus is on simplicity. The techniques might need to be done more than once, as they can be a little intricate at times. That is, if you want the result to be as beautiful as in the book.
Some ingredients are hard to find where I am at, and some ingredients are seasonal, so you might have to wait for a while to get your hands on them.
The book starts with an introduction and some basic preparations, like how to make a dashi and how to make proper Japanese rice (more on that below). Then, menus for each season. As said before, Shojin Ryori is very much seasonal. Not just with when to get ingredients, but also what should be eaten during a season.
For me the best recipe in the book to describe what Shojin Ryori is all about is the rice cooking instructions. You’ve done many times I sure, I’ve done many, many times. But Shojin Ryori way shows you all the steps in order to make the perfect rice. It is nothing too complicated, but the instructions show you the mindset that goes into cooking the Shojin Ryori way.
How to cook japanese rice the right way
220g Japanese short-grain rice
The water from washing rice can be used to boil vegetables or water plants in your garden. This is Shojin philosophy of minimising wastage.
Going vegan is huge trend now, but can kids in kindergarten also go vegan? An article in Wall Street Journal featured a Scandinavian school in Jersey City, where kids are in fact doing just that. The kids eat tofu, grow vegetables, make their own cashew milk and play barefoot. But just because someone is doing it, does it make it ok?
Many vegan parents, in reality, are very knowledgeable about healthy eating habits. They often cook more at home, have a very good knowledge about nutrition and eat a lot of wholegrain foods. And there are a whole lot of kids eating unhealthy food that are not vegan. So, going vegan is more than okay for kids. The health benefits of vegan diet have already become widely accepted by the medical community and having kids follow a vegan diet is no exception.
For kids growing up there are some things that have to be considered. Very important is to make sure the kids get enough calories in their diet. By eating meat and dairy products, the energy levels are easily reached. If they are removed, more calories need to be consumed. Usually though, the problem is not eating too little calories, but too many. If having too little calories in the diet is the issue, adding oil to the diet is advised. With very young kids, food has to be chopped up into small pieces, because their teeth are not developed enough.
As with vegan adults, vegan diet for kids has some limitations. For children growing up, it is not easy to get enough vitamin B12. Also, iron and calcium sometimes need to be added through eating supplements. Vitamin D is another supplement that is often needed, but it is often needed for non-vegans too. Many non-vegans worry about lack of protein. It is a common belief, that vegan diet is not rich in protein, but actually it is very easy to get enough protein from a vegan diet. Good sources of protein include beans, grains and seeds.
Snackable book is a cookbook that has recipes that are okay for people following a vegan, plant-based, or vegetarian diets. Many of the recipes have variations that are nut-free, gluten free and also soy-free. So if you have any of those restrictions, this is a book to consider. Many recipes do include oat, which means you have to be careful of the brand you choose to keep things gluten free.
The recipes are quite similar to what you see in similar books. They are fun and colorful. Think strawberry shortcake pops and salads in jars. The savory recipes include “omelets”, croquettes, different kinds of bites and so on. Nothing revolutionary, but good recipes to try out and make a meal plan why not? There is a whole section of drinks, or sippables, as the title says. There’s milk shakes, a lassi that has some turmeric in it, which I really love.
The book has been sponsored by So Delicious Dairy Free company. This means the book will probably be available freely in the future as well. Not just a limited time offer. They are a company that has been doing the dairy free thing for many years now. They seem very committed to the cruelty free food movement.
On the negatives I really just have one thing. It is something that bothers me not only in this book, but in many vegan and raw books in general. That is, why do things have to be called things they are not? A parfait is a frozen dessert, not just something you put in a glass.
I was very ready to bash the book about the macarons not being actually macarons and that they even spelt the name wrong. Macaroons, no they are macarons! Turns out, I learnt something new today. There is a difference between macarons and macaroons. Macarons are those almond and meringue based delicacies and macaroons are a general term for a type of confections. For more information about it go to Popsugar. But a parfait is still a frozen dessert!
Most vegan books are about how good it is for you. Not this one. This is not a health book. This is a book for those people that really miss eating bacon and burgers but have gone vegan anyway. I myself do not miss bacon, but I can understand the need for some comfort food. Sometimes you need more than just green smoothies. Sometimes you need comfort food, something that feels a little unhealthy.
These are recipes that a vegan sports fan could get behind. Something to watch a basketball game with. But remember, even if you love the recipes, it does not mean a dedicated meat eater will love them. They will go for the real buffalo wings instead of cauliflower Buffalo wings presented in this book.
The recipes are just the things you would expect. Guacamole, salsa and other dips, coleslaw, burgers, ranch dressing, fries (baked sweet potato and potato), chili, mac and cheese, etc. Some of the recipes include flour and are not gluten free, but there are plenty of options that are gluten free.
As said, this is not a health book, and yes you can gain weight on a vegan diet. But for someone who is looking for recipes that are high in energy and feel like a guilty pleasure, this book is a way to handle those cravings. If you believe awesome vegan bar food is not really a possibility, check out this video on the BuzzFeed channel: Vegan Soul Food Adventure.
The Dumb Vegan Guide to Vegan Bar Food is also available as a paperback for $6,99. But this is a listing of free books, so head out to Amazon and get yours for free!
After the bar food book review above, I thought I would review a book that is on the other end of the vegan scale. The cover has the torso of a very lean man on it, telling the reader that we are not in Kansas anymore. We are in the land of bodybuilders. Where calories are counted and fat percentages are being looked at through microscopes. Just kidding.
Many people question if it is at all possible to get enough proteins to build up muscle mass without eating animal products. Yes, it is very possible. This book sets out to prove that and also to prove that it is possible to enjoy the plant based food you eat. The other aim of the book is to help you lose fat. What it is not, is one of those diet books that promises the moon without any work.
In a very clear way, the book has guidelines that help you to eat right. The type of protein you should eat, the type of fat you should be eating, what kinds of carbs you should eat.
The title of the book is Green & Lean - 20 Vegetarian & vegan recipes for building muscle, getting lean, and staying healthy. That means it is not all vegan. There are some vegetarian recipes that include dairy products, like ricotta, eggs and whey powder. Maybe a bit too many to my taste. A dedicated vegan would be able to convert the recipes quite easily. But also, there are recipes that are completely vegan, like a stew, burgers, salads.
To my surprise there were even some desserts included. And they are actually not that bad. Rum bananas anyone?
I have been cooking since a very young age and have been reading cookbooks since a very young age. They represent to me something familiar from my childhood and also experimentation. I used to experiment, and still do experiment, in the kitchen. Particularly in the sweet side of cooking. Desserts that is.
Cooking desserts was something that was not done in my family, except for special occasions, like birthdays, christmas, and the likes. My parents were much more into savory stuff. I on the other hand had a sweet tooth. So much so, that I began going through cookbooks looking for desserts to make. There are a few books out there that I have at least tried to make all the the dessert recipes out of. If I never attempted to make some recipe, it was because I did not have the ingredients.
I made tarts, cakes, buns, home made sweets, cinnamon rolls, you name it. And very often I was very successful with the recipes. That is because I learnt to read recipes carefully and to follow them. If I did not read and follow the carefully, I realized, the outcome would not be that awesome. I liked awesome. There was one time though, when things did not go as planned. It was the time I burnt down the kitchen.
Yes, I burnt down the kitchen. I was making this Finnish delicacy called kookospallot. It translates to coconut balls. I was home alone, with nothing to do. What would I do? What could I do? Should I go out and hang out there, maybe a friend of mine is out there? No, I know I will make a dessert that involves melting hot coconut fat. What could happen? I probably thought to myself. I do not remember anymore. Actually I do not think I thought of anything except getting some sweet things to eat.
So, onto the pan I measured coconut fat. Not the stuff you can find in health department these days, but the stuff you use for deep frying. Switch on the heat and then wait for it to melt. The thing is waiting is something I have never been that good at. I waited a while and then my thoughts drifted and went to watch some tv. Not the only mistake I made that day.
The second mistake, which is the one that lead to kitchen burning down came next. A friend of mine came to ring the doorbell, to ask me to come to his house to play. I said ofcourse. I did not even have to take a jacket with me, because he lived in the same building, one floor down. Did the kookospallot even cross my mind? The answer is no.
There I am playing in his room. Having a great time. The doorbell rings. I hear some noises in the hallway. My mother comes in the room, eyes wide open. She sees me and starts asking me what have I done? Why are you not at home? I am completely surprised. On the way upstairs, I remember the coconut balls. I can still feel the feeling in my stomach. Is this smoke coming from my house?
The pan had gotten very hot. So hot it had melted the rice cooker onto the stove. Plastic had caught fire and black smoke fill the kitchen. Me, frozen in my place, not being able to do anything. My mother had gotten home in time for not the whole building to burn down. She was not very happy. Let us just leave it at that.
After that experience, I am glad to say one thing. Even though I burnt down my kitchen. I still have a thing for cookbooks and my sweet tooth is alive and kicking. Except nowadays it has some fixed up cavities.
Here is the infamous recipe of the Coconut Balls that burnt down my Kitchen. Now that I read it, it not something I would go for these days, but exactly what I imagine me as a child going for. That is why I decided to update it a little bit. Instead of coconut fat, I chose coconut oil. The powdered sugar that was in the old recipe, was replaced by vegan sugar. The vanilla sugar, which is usually not real vanilla at all, was replaced by actual vanilla.
The Coconut Balls that Burnt down my Kitchen
100 g coconut oil
3 dl oat flakes
1 dl coconut flakes
1 dl vegan sugar
1 Tbsp cinnamon powder
2 Tbsp cocoa powder
1 Tbsp water