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Do it all with Oranges

Oranges are such versatile fruits. It can easily be incorporated in many dishes! I had this salad at The Lazy Suzy (Bangalore, India) where they put citrus fruit segments in their salad along with beet root. It tasted heavenly. In your leafy green salads don’t shy away from adding orange segments to it.

Orange Fibre does it all for the body
Dont forget the fibre

You can add orange and basil to your over-night soaked water! That again adds an amazing taste to water. At W hotel in Goa they had added beetle leaf and slices of Malta. I’m not even kidding, it was such a killer combo; I filled up my carry bottle with their flavoured water. Flavoured water needs to be in the refrigerator to avoid turning sour. Its probably twice in a month for me.

Oranges are super good for Vitamin C; you can confirm with your nutritionist or just have and see how your body feels. My energy levels feel much better everytime I have oranges before my workout. ‘Oranges help strengthen and support the liver’—Diane Schwartz.

The hero ‘Peel’

The thick outer peel has XYZ number of uses. Just keep a bag in the freezer and keep adding the left over peels to it everyday.

Zest is a big yes! Just grate some on your salads or soups and whooopp!! Vitamin C booster. The zest from the peel is only from the coloured part. It gets bitter if you get over-enthusiatic and grate it too much. There’s a recipe on the website of ZerowasteChef (P.S. she is queen) about candied orange peels, go check it out. (Link down below).

If you’re doing it right you’re going to be left with a lot of peels. Put it in your compost or use these DIY recipes!

DIY Natural Cleaner recipe:

Collect fresh orange peels (pro tip- I freezer mine to collect enough to immerse in one litre of..
White Vinegar 1 litre (any brand)
Twist- added
4-5 lemon grass twigs
3 pounded cloves (doesn’t have to be fine)

Orange peels soaking in Vinegar for DIY cleaner do it all with oranges
Soaking Orange Peels

Place the Orange peels, lemon grass and cloves in a jar. Pour the vinegar to immerse completely. To keep it immersed use a small glass bottle. (P.S.—mine is going to be stuck.) Leave it for two weeks on a shelf not receiving direct sunlight. The longer it is fermented the more potent it is. Strain and store the concentrate in a glass bottle, it is strong and can react with metal or plastic. Put the peels in your compost or I read in a post you can grind it and wash your dustbin with it.
Transfer the concentration to a bottle in the ratio 50%water and 50% orange concentrate. Spray it and wipe; (also keeps those ants and mosquitoes away).

Uses- highly recommended for oven, gas tops and bathroom tiles, kitchen tiles. It removes hard stains tried it! Keeps the floors happy and insect free!

Please note—It’s a citric fermented cleaner. It can react with different surfaces like wood or marble. Tip: Patch-test before using on new surfaces.

DIY Potpourri:

Orange Peels cut in strips or unshapely equal sizes
Lemon peels same
Herbs (rosemary, basil)
Cloves
Bay leaf
Cinnamon sticks small
Rose petals dried
Essential oils

Orange do it all. drying peals for pot pourri
Orange peels ready to dry.

Dry the orange peels and lemon peels. Sundries is best or a dehydrator. I just used the oven in really low heat and almost like a preheat and leave it technique. I like to put the extra herbs I got from the market and dry it along with the peels. You don’t want any moisture in it.Nothing should be burnt charcoal black.

Add everything in a glass jar and drip some essential oils of your choice. Close the lid and mix well. Put it aside for the smell to mature into a good mix for a few days. I left mine for a week.

Now leave it in a bowl on your dining or living and watch how it turns everything to magic. DIY potpourri it is. I’m going to share the results on @mycoffeeweather on Instagram.

DIY Scrub:

With homemade scrubs I go all out and creative and this one is my all time favourite—

Orange peels of one orange
Any plant based Mylk/water
Coffee powder 1 spoon or just go by gut feeling

Do it all scrubs with Oranges DIY scrub
Scrub instantly, absolute love!

Grind it. That’s it. If you want it coarse add some oats/gram flour separately. You’re going to smell amazing after this.

Dry powdered peel can be stored in the box and used at your own convenience to make a scrub. Patch test again! Dried Orange peels are being used to make Christmas wreaths. I make bath salts too and add some Orange peels to that.


For now go stock up some oranges in your kitchen and share this post with someone who loves oranges 🙏🏽❤️

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Brew it like Tisané (Recipes)

Every morning I stand on my mom’s head for making her have tisané (brew recipes) and stop having her morning cup of milk tea for the caffeine kick. It is really bad and why I have mentioned in my previous post of Tisane Over Chai. I prefer these healing brew recipes anytime and I’m not a pro-coffee or Anti-Tea person (Just because its called mycoffeeweather you thought I’m a convert? No.) So I’ve been very unsuccessful and I’ll still keep trying to help her kick the habit to switch to herbal brew recipes.  Below are a few more brew recipes with herbs and spices (tisané):

Go-to-Bed Tisané

—Turmeric is a boon to mankind. If you asked your grandmother or even granddad, they’ll know at least one home remedy with this ingredient. Brew Recipe: Bring a glass of water to simmer and then add a pinch of turmeric and a smaller pinch of black pepper. Turn off the flame and add the smallest pinch cinnamon. Just pour it into a cup and grate the lemon peel over the cup. The zest is only on the upper yellow layer, so grate and keep checking you don’t want the white bit getting into your tea (it tastes bitter). A tiny bit is enough to get the smell. This brew will help in keeping your immune system on guard, especially in the flu season. Liver health will improve as turmeric in combination with pepper has its own list of benefits. Lemon zest is a bomb of Vit C and Cinnamon helps in moderation.

Garlic brew for the flu

So after doing everything if you still caught the flu, because of “sheer dumb luck” then you’ve got this cracker. I was repulsed by the idea of garlic and tea, and mildly surprised when it tasted like Chinese soup. It’s just quicker to make. I was inspired by The Herbal Academy for this brew recipe (Just tweaked it and made it caffeine free). Boil a glass and a little more of water. Add some smashed ginger (3-4 slices fresh) and one smashed clove of garlic. Let it boil for 10-15 min. Cover with lid. Strain the water, add a pinch of black pepper powder. Taste, if you need add some Honey/ Black strap molasses (vegan option). I had this tea and in less than twenty-four hours the cold and flu went AWOL, and thank gods for this website. 

The Cramps Reliever

I have died and come back to life a few months of my periods due to cramps. Hot bag and instant meds are a savior, but if I do anything natural it is this. I remember having this for cold too and helps with constipation and bloating. Bishops it is. Bishop’s weed or Carom seeds in English and Ajwain in hindi is the tip. Start sipping on this from day one of your chums, in between meals.  Recipe: Boil 1/2 table spoon of Ajwain in 1 and a half glass of water for 15-20 min. Remove from the stove, strain and add a pinch of Pink Himalayan salt/ Black salt. I make a lot together so I can keep reheating and having it 2-3 times. 

Fennel Shennel

I love fennel seeds at anytime and I don’t see why people don’t use it all the time in all their recipes. I’m going to share an amazing recipe soon with fennel seeds you’ll love it. For now- This ones a refresher. Brew Recipe- Half teaspoon of fennel seeds in a cup of boiling water. Strain or don’t. This is a lazy person’s go-to Tisane for sure. I do this when I have no time to do the whole process. This helps with digestion and bloating. If you want to be exta then go ahead and add some Dhanya (coriander seeds) and Jeera (cumin seeds).

Rosemary Brew

This is another tisane you can make when you’re lazy and just need a waking up. Its great for digestion and hair growth. Its my poison off-late. The cold weather makes it very complementing too. Just dry some rosemary leaves in the sun or in your oven. Powder it and store it in a jar. Use a teaspoon of leaves for one cup. Same process as fennel but this one I prefer straining. 

Curry leaf Brew Recipe

Curry leaf tea is a South Indian natural remedy used for centuries to treat many ailments such as constipation, morning sickness, diabetes, nausea, high blood pressure and diarrhea. Brew Recipe: Bring a glass of water to a boil and remove it from direct heat. Add 15 to 20 curry leaves to the glass of hot water. Allow the leaves to soak for a couple hours. Strain the brew to remove the curry leaves. Add honey and lemon to taste. Drink the tea on an empty stomach.

Hibiscus Cinnamon Clove

brew recipe for hibiscus, cinnamon and clove

This is a surprise combination. Trust me I never thought I’ll like the taste of this until I made it and got addicted to it. It helps in boosting immunity, promoting better skin, lowering blood pressure and cholesterol, managing inflammation, and improving digestive issues. Hibiscus tea has diuretic and choleretic effects, thus controlling blood viscosity by reducing blood pressure and enhancing digestion. So go ahead and brew a cup full of goodness! Add 2 tablespoons of dried hibiscus flowers (buy at a store, online or just pluck from the garden ad dry it) to boiling water (2 cups). Add a clove crushed. After the colour changes as per your taste switch the flame off and strain, add a pinch of cinnamon powder and mix it. This can be a little sour to some. Give this recipe a brew! 

Lemon grass brew recipe from ‘Sharan india’

Ingredients: Mint leaves + Grated ginger + Crushed whole pepper + Lemon grass. Method: Boil water. Set aside and add the ingredients to be infused. Take enough of each to extract the right amount of flavour. The quantity of ingredients can vary according to taste. Cover and wait for five minutes. Strain and serve. This concoction can be made in a large quantity and preserved in the fridge for three or four days to have it handy when needed.


Some more links- if you want to be extra

https://www.huffingtonpost.com.au/2016/02/28/diy-herbal-tea-recipes_n_9324248.html

https://www.huffingtonpost.com.au/2016/02/28/diy-herbal-tea-recipes_n_9324248.html

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Vegan Brazilian Nut Truffle

(Serves 16 pieces)

(Vegan)

Cook Time: 45 min

**HEALTHY 

Ingredients

For the Filling
1 cup brazil nuts (120g)
2 tbsp peanut butter 
4 tbsp desiccated coconut + more for sprinkling
2 tbsp coconut oil (optional)
3 tbsp Date syrup  (or Jaggery Melted)
½ vanilla pod, seeds scraped out/ few drops vanilla essence
For the Chocolate coating
½ cup Melted chocolate (any Vegan chocolate bar) 

Steps

Filling
1. Start by adding your brazil nuts to a food processor.
Blitz them until they break down into a flour-like consistency.
Add in the rest of your ingredients and process until everything is well combined.
2. Once the mixture has reached a wet dough-like consistency pop it in the freezer for 15-20 minutes so it can set or else you might not be able to properly roll them out into balls.
3. The mixture should now be firm enough to handle, so line a tray with baking paper of cling film and, using your hands, roll out your mixture into balls and place them on the tray. Pop that back into the freezer for a few minutes so you can prep your chocolate shell (the heat from your hands will also cause it to soften a bit, and the colder the balls the better the shell will stick!)

Chocolate Coating
1. Use a double boiler and get the chocolate melted (I used 3 bars of Mason and Co Plain chocolate bar for this recipe).
2. Take out your truffles from the freezer and dip them in the chocolate sauce using a toothpick and place them back on the tray. After you’ve done all of them, sprinkle some shredded coconut on top an place them in the fridge for 30 minutes to set.
3. Transfer to an airtight container and try to not eat them all at once! Should last around 4 days in the fridge.

Please note: This is not my own recipe and this is an inspired and simplified Recipe from http://www.sprinkleofgreen.com/coconut-brazil-nut-truffles 

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Strawberry Jam

Serves – 2 small Jars

(no sugar)

Cook time: 40 min

**Healthy **Vegan

Ingredients

1 box of strawberry 
1/2 a lemon squeezed (no seeds)
1/2 cup melted jaggery

In a wide bowl, crush strawberries in batches until its completely mashed. transfer to a heavy bottomed saucepan, add melted jaggery, and lemon juice and set it boiling. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil for 15 minutes and till then find a good glass jar and sterilise it in boiling hot water. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Ready to go into the refrigerator. Last you easily for 3 months without any other ingredient. (I urge you to read the label of the store bought Jams once)

  • To test for jelling: Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned

This is an inspired and tweaked recipe from Allrecipes.com

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Rasam

(Serves- 5 cups)

Cook Time: 30 min

**HEALTHY 

Ingredients:

PART A
5 glasses water
4 big tomatoes chopped into 8 pieces
15 cloves garlic grounded finely
Handful coriander stems grounded fairly
2-teaspoon pepper ground it finely
2-teaspoon jeera ground finely
(*Heat the pepper and jeera together in a deep pan for about 4 min, then ground it together in a mortar piston) 
1-cup imli water (imli dipped in hot water)
Half-teaspoon turmeric powder
PART B
6-7 cloves garlic ground fairly
4 long dry red chili
10-15 curry leaves
1 spoon rai 
2-teaspoon oil (I used coconut oil)
 

STEPS

PART A
Boil the water, add the cut tomatoes. Once its completely boiled reduce the water into a deep saucer, and smash the tomatoes with a smasher. Add the water back and add garlic, coriander, pepper, jeera, imli water and turmeric powder.
Let it boil.
 
PART B
Heat the oil in the deep saucer, add rai once its hot enough. Once the rai pops add dry chili, curry leaves and garlic.  Sauté for about 2 min till flavor is strong. 
 
Final step add the tomato water in the chownk. Add Part A to Part B then stir for about 15 min till it’s a bit thicker. Then add 2 teaspoon Salt or as per requirement and stir.
 
Strain the whole concoction and serve with a coriander leaf floating on top! Lol
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Tisane over Chai

“Tea is anything that comes from the camellia sinensis plant, so if it’s herbal it’s called a tisane,” tea master and founder of Tea Masters Australia, Sharyn Johnston, told The Huffington Post Australia.

IMG_5219

Samosa and Chai in this beautiful rainy weather is a lethal combination taking you straight to heaven, but we cannot do this all the time because- health. So why is milk tea- “CHAI” unhealthy anyway?

  1. Flavonoids in tea, called catechins, are beneficial for the heart. A group of proteins in milk, called caseins, interact with the tea to reduce the concentration of catechins.
  2. The caffeine interferes with the iron absorption in the body.
  3. Disrupt your metabolic system due to imbalance of acidic and alkaline substances in the stomach.
  4. It is diuretic in nature which means that it removes the water from our body.Excessive dehydration will eventually cause muscle cramps.
  5. Tea can cause erosion of enamel because of the presence of sugar.
  6. Milk tea is calorically dense it doesn’t help the weight watchers.

Tea/tisane was initially used for medicinal purpose and not used to feel awake and alert all the time. Choose to have tea without milk/sugar. These are the teas that I’ve tried and loved. Its easy and you can have the ingredients in your kitchen garden and backyard.

  1. My No. 1 tea is Tulsi-ginger-honey! Considering the beautiful Bangalore weather and the allergies that come along, I swear by this. For 2 cups- Just boil 3 cups of drinking water, and add 15-20 green ‘tulsi’ (Indian Basil) leaves, 1 teaspoon ground ginger. Let it simmer and reduce to 2 cups. Strain, add honey and sip.
  1. Lemon grass tea: My mom introduced me to this. Just boil 2 cups of water and add Lemongrass (washed and chopped). Make sure you don’t mess with this grass its got blades invisible to the eye, I had an incident which I can tell you about another day. Its excellent for digestion, bloating and it is packed with antioxidants. Strain and sip. Okay I’ll just tell you, I rubbed the lemon grass behind my ear because it smelled so good I thought it will leave some of the perfume on me. Don’t do that. Cuts.
  1. Spearmint-Pudina-Tea: So I bought this spearmint green tea from Tea Monk a while back and I wanted to enhance the minty-ness of it, but not have it tasting like “pudinhara”. So boil 10-15 (freshly plucked only) Pudinaleaves in 2 cups of water. Let it cool to just warm to drink and then strain and use the Spearmint green tea bags from Tea Monk. This is to die for. You need to grow pudinain your kitchen, it’s the best thing you could do for yourself. If you’re going decaf, then avoid using the green tea and just go for pudina
  2. Basil Tea. This is the Thai basil, which grows easily in the Bangalore weather in my backyard. Just pluck 4-5 leaves wash, break it roughly with your hands. Boil 2 cups of water, take it off the stove and once it’s a little hotter than lukewarm add the leaves and cover for 10 min. You could leave it longer as per preference, I like it mild as these leaves are really strong. Strain and enjoy.

Floral teas:

IMG_2149

  1. Aralia/ Firangipani/ Temple tree flower tea: Boil 2 cups water, take it off the stove to cool to luke warm. Add washed flowers 5-6. And cover with lid. Strain in cups and don’t forget to smell between each sip, its like liquid perfume. I’ve sometimes added some basil leaves to make it taste fancier. Temple tree flowers attract the ants so shake it off and wash well before use.
  2. Rose-Fenel-Mint tea: This is a cracker! Recent and I took it out for a picnic! Boil 2 cups water, take it off the stove. You don’t have to cool this one. Add some fennel seeds, 10-12 plucked fresh pudina, and petals of 1 rose. Cover this for longer as the rose really needs to get in there. Strain and may be leave a few petals in the cup. Make sure the rose petals are not wilted and if its freshly plucked nothing like it. This is from FOREST ESSENTIALS tips! <3

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My next article is going to have more teas coming, till then try these and you could use the tips below!

Tips:

A) Use only lukewarm water for store bought tea leaves and tea bags as they can make more than 2 cups in one use, as with boiling water it becomes too strong and the essence is lost. B) Don’t use lemon in hot/warm/lukewarm water it has a capacity to erode your enamel and your dentist will hate you for it. C) You can always add cinnamon or honey in any herbal tea as per your taste and heath, as cinnamon regulates insulin and honey could have other side effects, add as per your bodily requirement. D) Don’t over-do just one type of tea. I keep changing it as per my mood and weather. E) Don’t use stems in any recipe as they give a bitter taste to the tisane.

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Arabian Potato Wedges

(Serves 2)

(No fry + No sugar)

Cook Time: 45 min

**HEALTHY 

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INGREDIENTS:

3 Potatoes

Handful washed Mint Leaves

5 whole Walnuts

5 Deseeded Dates roughly chopped (unsweetened)

1/2 Table spoon- Lemon juice

Salt to taste

STEPS: 

  1. Half Boil 3 medium-sized potatoes (around 15 min). Till then step 2..
  2. Paste: Add the dates, mint leaves and the walnuts to a mixer grinder and make a paste, can add some water. To the paste add the lemon juice and keep aside. **The lemon juice is to cut the sweetness from the dates so taste and add as per your personal taste.
  3. Once potatoes are half boiled remove it and chop it into halves till you get 8 or more wedges from each potato. Brush with very little olive oil just to bake. **The thinner, the better to bake. Now line the baking tray and bake it for 20–25 min in the pre-heated oven at a regular heat of 200–220. Bake till it is brown
  4. Take them out mix it with paste in a bowl as much required and add salt to taste. Its not yet crisp, if you want them to be crisp then you can now put it back in the oven for 5-10 min. **Crispy is better

Serve hot and add a little bit more salt while serving.

**Do read!! The cooking time is long, as the potatoes don’t go undercooked. You can store the paste for next time in the refrigerator and it wont take long if you have the paste the next time you make it.

I have got good feedback for this recipe so do try it, and please get back to me for any doubts!