I recently
overcame an unusually long bout with the seasonal cold and cough; it was ironic
that I contracted the virus during a five-day fitness conference! Instead of
resorting to the various over the counter meds that make you feel continually
parched and your head weigh a ton, this time I have been thinking about not
only power of food to provide nourishment, but also its healing attributes; so
the preventative medicine inherent in nutrition.
In my culture,
as in many others, the cures for everyday ailments can be found in the kitchen,
so a ginger and lemon tea or a chicken broth does wonders for a cold. A
teaspoon of honey with a dash of black pepper calms down a sore throat. When
dealing with a cough and cold, it is best to avoid red meat, rice, dairy, or
other foods that may unnecessarily tax the digestive system, so keeping the
diet as simple as possible; vegetables, lentils, or fish cooked with the
minimum amount of oil, and complex carbs in moderation. Simple and clean eating
as a life choice is nothing new to the new-age health conscious types, but for
me it was great to discover it is possible to undo several days of lazy lunch
choices (again, the irony!) with a few simple tweaks.
Recent studies
about the healing power of spices are of great interest to me. Hopefully it
won’t just be a passing fad and this knowledge is here to stay. Spices and
ingredients used for millennia in traditional cooking in my part of the world
are suddenly characterized as superfoods. Turmeric, for prevention of Alzheimer’s
and gout; red chili peppers to kick start fat-burning; cinnamon, to combat
diabetes; ginger for pain and inflammation, and tomatoes especially when
cooked, have amazing anti-aging properties. All of this is especially exciting to
me, because our mothers and grandmothers have been doing it right all
along!
Another
curious trend I came across taking root in the epicurean Mecca of the world,
New York, is yogurt bars. Harried office workers have favoured fruit yogurt for
years, without discerning the amount of sugar or calories; personally I would
just chop up an actual banana into a bowl of plain yogurt instead of opting for
a simulated peach flavour (which tastes like Splenda anyway), but the
convenience factor is the deal breaker in this case. Enter the vegetable yogurt
bar. Yogurt with simulated vegetable flavours (tomato, beet, butternut squash)
is still artisanal and yet to hit the mainstream, but New York would be the
perfect testing environment.
Establishments have started serving yogurt with an
eastern twist, so a kimchee flavoured yogurt, or a hummus topped yogurt. All of
this is exciting and amusing to me; raita, an everyday condiment that provides
a cooling balance to meat and rice dishes, in Pakistani cuisine is just as
delightful as a snack on its own. We have been adding boiled potato, roasted
eggplant and cumin, chopped cucumber and tomato, blanched onion, and various
steamed / boiled squashes to seasoned yogurt for centuries; I am glad the West
is also taking notice!