The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.
A crowd of customers, holding phones aloft, watch intently as Auntie Nid mixes up her bestseller: an iced Thai tea. Condensed milk is poured into a glass, followed by three heaped tablespoons of sugar, and then freshly strained tea. The end product a deep orange, creamy treat is poured into a plastic bag filled with ice. I want to spoil my customers, says Auntie Nid, 68, who prefers to be known by her nickname.
Soaked and blended, cashews become a stand-in for heavy cream, keeping stuffed shells, soups, pasta sauces, and desserts luxuriously dairy-free. Toasted and roughly chopped, they add crunch to salads, curries, stir-fries, and more. There are so many reasons to love cooking with these seeds-that's right, "cashew nut" is technically a misnomer, since they grow outside the fruit rather than inside a hard shell like true nuts.
Scientists at Tufts have found a way to turn common glucose into a rare sugar that tastes almost exactly like table sugar-but with far fewer downsides. Using engineered bacteria as microscopic factories, the team can now produce tagatose efficiently and cheaply, achieving yields far higher than current methods. Tagatose delivers nearly the same sweetness as sugar with significantly fewer calories, minimal impact on blood sugar, and even potential benefits for oral and gut health.
The Giloy Plant, known as Tinospora cordifolia, is an important medicinal plant in Indian medicine, especially Ayurveda. This plant is also known as Guduchi, Amrita, or Heart-leaved Moonseed. For centuries, individuals have utilized it to support health, boost immunity, aid digestion, detoxify, and promote healing. Giloy is often called the nectar of life because it has many health benefits. Giloy Plant and Regnum Plantarum Pertinata and Classification: Regnum: Plantae Divisio: Angiospermae (plantae florentes) Classis: Dicotyledones Ordo: Ranunculales Familia: Menispermaceae Genus: Tinospora Species: Tinospora cordifolia
Liquid Remedy clocks in at just 5 calories per 8.5 ounce can and zero sugar. It's a kombucha drink rather than a soda, but it comes in a range of fun fruity flavors such as mixed berry and raspberry lemonade that will help you scratch that soda itch. Kombucha is a probiotic drink that has been shown to have some benefits for gut health.
In a country where one in five of those over 40 has type 2 diabetes, the foods enjoyed by their grandparents have showed remarkable results in reversing the condition. Diabetes medication is largely unaffordable in Nepal, and type 2 diabetes often sets off a cascade of complications which can include kidney disease, limb loss and blindness. Uncontrolled, it will eventually lead to premature death.
I'm not much of a cook. I can throw together a few things for breakfast, sure. I can make a sandwich. Beyond that, I stick with what I know. And that means mostly easy Mexican dishes for breakfast, lunch and dinner for a guy on the go. One thing I do know really well is how to trim, chop and combine greens and fruit to make a banging Mexican-style green juice.
While I love a good cocktail, on a regular basis you'll find me drinking lighter options like sparkling water or tea. After helping my husband Alex kick his soda habit years ago, we began to discover drinks that actually make you feel energized and balanced, from cucumber-infused waters to homemade herbal teas. What's great about switching to healthier beverages is you don't have to sacrifice flavor.
Yogurt bowls are great-both the sweet and savory kinds-but there are so many more recipes with yogurt to know and love. This versatile dairy staple can bulk up a breakfast smoothie, anchor a marinade for lamb and other meats, form the base of classic dips like tzatziki, and transform ice pops into high-protein, healthy desserts-adding tang, tenderness, and creaminess along the way. From weeknight dinners to no-bake sweets, yogurt does more heavy lifting in the kitchen than almost any other dairy product.
If you, too, down a bottle of kombucha every chance you get, we are one. Well, maybe not every chance (after all, you can definitely drink too much kombucha), but you get the picture. I adore the fizzy, probiotic drink, which is on the very long list of things I'd like to make at home eventually. But until I have enough capacity to embark on a homemade kombucha adventure, I'll stick to the store-bought stuff, preferably from Health-Ade.
