Gazing wistfully at the shop window, Sumathi realised the futility of buying those wonderfully displayed exotic fruits. Vivek made faces at anything named “fruit”. Sumathi , a marketing executive 👩🏻💼felt ashamed of herself for not “marketing” fruits to her own child. Her inability to convince her child to eat healthy food filled her with guilt. As is the nature of depressing thoughts, they take a downward spiral spin 🌪and Sumathi more often than not ended up feeling inadequate as a mother, a wife, a marketing executive and finally a woman.🙇🏻♀️
Just then a green sign beckoned her. “Spend SomeMore time with Nutrition ” it read.
What caught her attention was the girl was handing out a guava and a sapota to the children standing with their mother who was nodding her head convincingly. Sumathi headed closer and the warm smile of the nutritionist beckoned her. The basket holding an assortment of fruits held the label “Super foods”
What Sumathi learnt over the next 15 minutes gave a new spring to her step and a glow to her face.
As the country is in the throes of globalisation, the effect of anything new is one ☝️ of acceptance and willingness to change. The wealth that India has, as an ancient country with diversity, makes it a culturally open country. What escapes our attention is the inadequate marketing of all things indigenous. The food culture of India is one to be proud of because enough research and adaptations have already been done in making of our cuisines. Largely these cuisines are based on the local produce, that grows abundantly according to the climate and soil type specific to a geographical area.
Superfoods was a term coined as a marketing tool to market foods that offer nutrient density( foods that have maximum nutrition benefits in a small quantity) or those foods that have undergone a process that favours optimal utilisation of nutrients. One should not be misled into thinking that any food that comes from outside India is good. It need not be.
Summarising her learning at Spend SomeMore time with Nutrition, Sumathi writes about The wealth of Indian cuisine that offers the following Superfoods
Fermented and steamed preparations like idli and dhokla that have the right amount of cereal and pulse combination that retain the maximum health benefits owing to the method of preparation
Sathumavu ( A mixed cereal and pulse mixture) that is used to make a thick or a thin porridge based on requirement made out of locally grown cereals, including millets and pulses.
Pongal or kichidi that is a beautiful soft balanced preparation of a cereal and a pulse mixture.
Curd rice seasoned with mustard and condiments of choice that is made some more nutritious by adding fruits and vegetables of choice
Locally grown bananas, guavas, Seethaphal, sapota, amla, the wealth of green leafy vegetables starting from the humble karu-vepillai to the exotic Palak and beyond.
The mineral rich gourds and protein rich beans variety blended with antioxidant rich tomatoes and onions offering a range of culinary delights.
Country eggs and locally available catch-of-the-sea/river.
These and much more.”
Its no more hard to have a nutritious meal. We don’t have to go to those exotic grapes from Australia or those rambutans from Indonesia or the kiwis from New Zealand.
Olives and olive oils from Mediterranean are more suitable to the people of the land they originate in. Nothing can match our coconut oil and til oil , mustard oil and groundnut oil.
Let us all remember these points when we plan our meals at 🏡 home. And, as this year’s Nutrition week theme goes ‘Let’s go further with food’ – The indigenous way. The traditional way 🥥🍌🍠🍆🍅🥒