A WORLD OF DIFFERENCE

A WORLD OF DIFFERENCE

Naini Setalvad takes us on an international food tour through her lip smacking and nutritious recipes 

It’s a well-known fact that I am a travel enthusiast. The sights, the varied cultures, and the  

unique activities have always enthralled me. They say that travel is the best teacher, and having  travelled since a young age, I have learned a lot. In fact, my first solo flight was at an age, when  cell phones did not exist. 

My work has taken me to many distant lands, and I have ood, its nutritional significance, and how it can be  adapted to my own country. With globalisation, foods from different countries are now available  everywhere. Below are some internationally trending foods that are not only healthy but also serve  as amazing ingredients in recipes. 

Sunflower Seeds: The first cultivators of this nutritious seed were the Native Americans. Soon, the  Europeans discovered America and took back these seeds to their lands and started growing them  there. Presently, Russia and Ukraine are the largest producers of these seeds. Surprising, right?  These little pellets are rich sources of vitamin E and selenium, antioxidants that protect the body’s  cells from free radicals, which play a role in many diseases. Here is a quick and easy recipe that you  can incorporate into your salads, soups, stir-fries, or any meals. 

Sunflower Seed Sprinkler Ingredients 

5 tbsp sunflower seeds  

½ tsp rock salt  

1 tbsp chilli flakes 

1 tbsp oregano  

1 tsp lemon juice  

1 tbsp cow’s ghee  

Method  

1. Heat 1 tbsp cow’s ghee in a pan. 

2. Add sunflower seeds, salt, and lemon juice to the pan and  

roast till the seeds are dry and golden brown. 

3. Add the oregano and chilli flakes and mix well. 

4. Remove the pan from the heat and cool.  

5. Sprinkle over soups, salads, stir-fries, etc. and enjoy.

Food 42 

Hibiscus Tea: The vibrant and lively hibis cus flower is said to have ancestors in China,  Mauritius, Fiji, Hawaii, and Japan. Contain ing powerful antioxidants, this flower has  immense nutritional potential. It is said that  these antioxidants not only fight free radicals  but may also reduce blood pressure and detox  the liver. Brewing the flower is a great way to  reap its benefits as well as savour its flavour.  The next time you are in the mood for some  tea, try this one.  

Ingredients 

1 cup fresh hibiscus leaves or ¼ cup dry  hibiscus leaves  

4 cups water  

Method  

1. Boil water in a pan on high heat. 

2. Once boiled, add the hibiscus petals  to the pan until  

completely submerged in water. 

3. Allow them to steep for 4–5 minutes. 4. Strain out the petals and serve hot.  

43 LifePositive | JANUARY 2023

Quinoa: It’s interesting how this ancient seed  grain grown by the Incas on the Peruvian, Chil ean, and Bolivian mountains is still trending in  present times. White, red, or black, regardless  of colour, this seed grain is high in fibre. It is  abundant in nutrients such as magnesium, zinc,  and iron. If you are bored with the usual grains,  this is a good substitute. 

Quinoa Tabouleh Ingredients 

1 cup dry quinoa  

2 cups water  

2 cups finely chopped parsley/coriander  ¼ cup chopped fresh mint  

1 cup tomatoes, seeded and finely chopped 1 cup finely chopped cucumber 

½ cup finely chopped spring onion  

¼ cup olive oil  

Salt to taste  

Black pepper to taste  

Method  

1. Take water, quinoa, and 1/4 teaspoon  salt in a pot and bring to a boil. 

2. Lower the heat and cover the pot  

until all water is absorbed. 

3. Remove the pan from the heat, cool for 5  minutes, and fluff up the ingredients with a  fork. 

4. Once completely cool, mix in  

the rest of the ingredients. 

5. Serve fresh.  

Food 

Peppers: It’s all about the spice, spice baby!  Unlike in the past, people all over the world  are widening their palates and taste buds. The  West, which earlier would fear the spice, is  now obsessed with hot sauce and chilli pep 

pers. This Mexican import is finally getting  the limelight it deserves. They are packed with  Vitamin C and Vitamin A, which are beneficial  in building immunity. Besides adding flavour,  they also add the powerful phytochemicals  capsaicin and lutein to our food. If you cannot  take the heat, try one of the non-spicy varieties. 

Bhavnagari Peppers Ingredients 

1 cup Bhavnagari peppers (full)  

1 tbsp cow’s ghee 

½ tbsp lemon juice 

Rock salt to taste  

Method  

1. Heat the ghee in a pan. 

2. Add the Bhavnagari peppers, lemon juice,  and  

rock salt, and cook on a slow flame. 

3. Remove the pan from the heat once the skin  begins to crackle. 

4. Serve hot.  

Try out these recipes, explore these global ingredi ents, and enhance both flavour and fitness. 

Naini Setalvad is a nutritionist, specialising  

in lifestyle and immunity disorders. Her  

foundation, Health For You, throws light on  

healthy food habits.

Fresh Turmeric: The golden spice of India, tur meric powder is obtained by drying and powder ing the fresh turmeric root. This root is abundant  in the antioxidant curcumin, known to give tur meric its magical benefits. It is available only in  winter and comes in a beautiful white and orange  colour. You can add it to your vegetables, stir fries, and salads, or have it my favourite way—as  a pickle.  

Fresh Turmeric Ginger Pickle Ingredients 2 tbsp fresh ginger, peeled and cut into thin  roundels 

2 tbsp fresh orange turmeric, peeled and cut into  roundels 

2 tbsp fresh white turmeric, peeled and cut into  roundels 

1 tbsp finely chopped green chillies 

¼ cup lemon juice 

1 tsp salt 

Method  

1. Combine all the ingredients in a bowl and mix  well.  

2. This pickle is ready to serve after 1–2 hours. 3. Store refrigerated in an airtight container or a  glass jar for up to a week.