Ancient food is all rage now and the credit goes to the original preaching of Ayurveda. From grains like teff, millet, amaranth, spelt, Kamut and faro to elixirs like kefir and kombucha, everything is back to us in a repackaged way and interestingly, people have started believing in the magic of past. The change of everything organic and original is in the air.
Back with a Bang
What was good in past is still good, it’s just we have been enlightened again. We are waking up to the goodness of alternative and sprouted grains now, but our ancestors knew better. What is ancient to today was trendy once. What made it trendy back then was need of that time, the lifestyle of people in those days. It is natural for these patterns to resurface, but always in an upward spiral and in an improved state.
Go to Roots
Ancient grains and beans deliver unique tastes and textures, pack a nutritional wallop, and invite innovation. A number of ancient grains are gluten-free and they are often the ‘go to’ grains when people want to eliminate gluten from their diets. All this comes from Ayurveda, the way of life. Quinoa, often referred to as ‘mother of all grains’, is packed with complex carbohydrates. It contains all the 9 essential amino acids. Similarly, amaranth was and is a nutritional powerhouse in Africa, Indian and the South American subcontinent alike. The revived face of original Ayurveda has enlightened people about it and this is a smart way of going to the roots.
Old is Gold
Things and habits are changing and Ayurveda as the guiding force is helping us go back to the roots. Today, we are using more ghee and coconut oil and we are finding comfort in grandma’s warming spices. Ancient food practices are the new norm today. Experts feel that they are healthy in every way possible. Use of ancient methods of cooking, dry roasting and steaming food wrapped in leaves are back with a bang and makeover and variety they bring to the dinner table.
Fermenting File
Fermentation has al always been a part of various food cultures since time immemorial. You will be surprised to know that there is a mention of fermentation in the Rigveda too. Kanji, lassi, home-made curd, pickles, kefir, kombucha, miso, sourdough bread are all products of fermentation. The question of the hour is, why is it trending now? “While antibiotics kill bad bacteria along with good bacteria, the need to gain the same is very high in the human body. Fermented food items help reintroduce beneficial bacteria back in the body,” says Tanya Kapoor, nutritionist.
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