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.

The Cup Spilleth Over...

Pongal is one of the most anticipated festivals in South India, next only to the ubiquitous Diwali (festival of lamps). Pongal is the harvest festival and the word "Pongal" literally means to boil over, spill over, the cup spilleth over... Abundance.

Now that the world seems to be upside down and we are all focused on the economy, it seems to be a fantastic time to talk about abundance, so we can put the economic crisis behind us. Like the author of The Secret tells us, we get what we focus on, so let's all focus on PONGAL!

Pongal is also the name of the dish that is made on Pongal day. Traditionally, it is made sweetened with jaggery (molasses) and eaten as a dessert. But, there is a breakfast version of this dish that I am now going to share. The sweet version of pongal is called "Chakkarai pongal" or sweet pongal - duh! The breakfast version, is called "Venn pongal" or white pongal and it is usually made with white rice.

Ever since my foray into the unrefined carbohydrate world, I have looked to see where I could substitute brown rice for white and this experiment of changing "Venn pongal" to Brown rice Venn pongal has been a great success with my family!

Try it - it is simple to make, easy on the stomach, has the right mix of unrefined carbs and protein (from the lentils) and the touch of ginger turns this simple dish into a delicious, aromatic, epicurean delight.

Here's what you will need:

2/3 cup brown rice
1/3 cup yellow split moong lentils (the ones with the peel removed)
1 1/2 - 2 cups water
1 tsp cumin seeds
1 pinch asofoetida powder (optional)
1 tsp salt
2 dry red chili (broken into smaller pieces)
3 tsp chopped ginger
4 tsp or less cashews (chopped)
1 1/2 tsp Olive oil

To make:

Heat a pan and dry roast the yellow moong lentils until they become aromatic - for about 3-4 minutes. Stir constantly to ensure the lentils do not burn. Remove from fire. Now add the brown rice and dry roast - another 3-4 minutes. Remove from fire.

Mix in the rice and lentils. Add the water (I have provided 2 different ratios for water- add 1 1/2 cups if you like the rice dry and the grains firm, or add 2 cups water if you like the pongal mushy). Cook until all the water is absorbed. Set aside.

In a pan, heat oil. Add the chopped cashews and fry until golden brown. Remove from fire and set aside. Now add the cumin seeds into the same warm oil and stir fry until golden brown. Add the red chili and fry a minute more. Now add the asofoetida powder and immediately add the chopped ginger. Saute for another minute. Now add the cooked rice lentil mixture and salt and mix thoroughly.


Remove and garnish with fried cashews.
Serve hot with Red pepper gotsu or Peanut chutney.
Serves 2.