Fresh Homemade Vegetable and Fruit nectar

My childhood has been filled with gossamer dreams, some woven by me, but many woven by both my grandfathers. As a young child, I was fortunate in having extended family that was very involved in my life. Both my grandfathers were story tellers. Summer evenings were usually spent under the starry skies, sitting around grandpa's feet, listening to him spin stories. Most stories were fun, imaginative and riveting.

It was not surprising then, that I spent a lot of my days following grandpa around like a little puppy, watching his every move. I guess the best way to teach an impressionable youngster is by example and I think that's what my grandpa managed to do. I watched as grandpa would fast one day each week. In answer to my questions about why he was not eating and why he thought it was important to drink only liquids one day a week, grandpa would tell me that our stomachs needed rest too; our digestive system works on overload and needed a break to rejuvenate, so he would drink only liquids one day a week.

As I grew older, I tried to adopt grandpa's example. I know popular advice in the US, vacillates about fasting. Sometimes the pundits will say fasting is good for you, sometimes not. But I do know that Indians have fasted and do fast frequently throughout their lives. Personally, I can say this: it has helped my stomach settle, because I do think we eat much more than we should everyday. On days that I fast, I usually make myself a blend of Vegetable and Fruit juice. I use Jack Lalanne's juicer to make this - it works very well. You are welcome to try this recipe with any juicer.

The great thing about this Vegetable and Fruit nectar is that it has no added salt, no added sugar and no spice. It is the most delectable juice you can find, that is fresh and 100% natural - the sweetness comes from the natural fructose in the fruit, the delicate flavor comes from the ginger and celery sticks. Here is the recipe for the nectar: drink it everyday or on days that you fast. Either way, you gain a healthy body!

Here is what you need:
2 carrots (washed)
1 green cucumber (washed)
1 stick celery (washed)
2 red apples (washed)
1 green apple (washed)
3 oranges
1" piece ginger (washed)

Here is how you make this:
Cut carrots and cucumber into 2 or 3 pieces. Quarter the apples and oranges. Remove the peel from the oranges. Place all the vegetables and fruit, one by one into the juicer. Stir the juice and enjoy right away!

I'll guarantee the juice will be sweet enough that you will not need to add any sugar.

Greening the Green Beans!

I love green beans, but dislike them when they are fried out of recognition, as is often done in Indian cooking. I especially love the way my mother cuts them - chopped really fine. When you chop green beans really fine, you need to stir fry it for just a few minutes on high heat to bring out the flavor, retain the color and texture and serve it as an accompaniment par excellence - a true gourmet delight!

My mother usually adds a finely chopped carrot to green beans - it makes the dish visually appealing as well as more nutritionally dense. Without much ado, here is the recipe - serve with brown or white rice and any sauce - sambar, rasam, or even with yogurt. This dish has just 1 tsp of olive oil. Low fat, crunchy, flavorful, yummy, and very healthy! Yeah - green beans!

















Here is what you need:
1 lb fresh green beans (pick the tender ones which look green and fresh)
1/2 carrot (chopped fine)
1 jalapeno pepper (chopped fine) (optional)
1 habanero pepper (chopped fine) (optional)
1 tsp black mustard seeds
1 tsp urad dal (optional, if you cannot lay your hands on this - but it gives a great crunch to the beans)
1 tsp salt
1/4 tsp turmeric
1 pinch asofoetida powder (helps control the flatulence that beans are known to cause)
2 tbsp fresh grated coconut
1 tsp Olive oil

Here is how you make this:
Rinse thoroughly and chop the green beans fine, as shown the picture. Wash and chop the carrot. In a pan, heat the olive oil. When the oil is hot, add the mustard seeds. Wait until the seeds crackle and then add the chopped peppers and fry until crisp. Frying peppers crisp will make them less spicy. Now add the urad dal and brown on low flame. Now add the chopped green beans and carrot. Add salt and turmeric powder. Cover and cook for a couple of minutes. Now stir fry uncovered on high heat for a couple of minutes. Do not overcook. Take off the stove and garnish with grated coconut.

Serve with rice and rasam or rice and yogurt.

Enjoy!