Author: Sagar
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Insulin Plant
Chamaecostus cuspidatus These days what is commonly known in India as the Insulin Plant, is a species native to eastern Brazil. Its contemporary name comes from its anti-diabetic qualities. For a food to be accepted into our diet its medicinal benefits alone are not enough, it should also be palatable. The insulin plant leaves are…
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NAIMEH’S ANNATTO DYE
Native to tropical regions, Annatto is a natural yellow–orange dye obtained from the plant Bixa orellana. Annatto colorants are used in several ways, extensively in the food industry. Annatto preparations are also used in makeup products and in textile industries. This batch of the dye was made from seeds my dear friend Krishna McKenzie collected…
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Soil, Earth Divine
Bhumi Devi I walk out into the millet field as the light breaks into day. Looking at the stalks that emerge out of the earth, holding the heads of grain as though they were a humble offering to the continuum of all life, and it is self-evident – that as life begets life, the soil…
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MANGO LEAF
Mangifera indica Besides taking into account the primary produce from their farm by which a farmer can gain financial benefit, it is worthwhile, especially in today’s economic environment, to consider some other alternative ways in which they can earn a supplemental income. Using the leaves from the Mango tree can be one such possibility, as…
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Foxtail Millet
‘Thinai’ Setaria italica Millets in general are nutritious, tasty and easy to grow, thriving on seasonal rain and requiring little to no irrigation. This makes them a viable and sane option to consider adopting, or rather re-adopting, as staple foods. One of the earliest dated cultivated Millets (back to 8,000 years ago along China’s Yellow…
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Basil pesto
A pesto is a super customizable green sauce, traditionally consisting of basil, pine nuts, garlic and cheese. We, at solitude, have made it local! Basil grows everywhere in the country. It can be planted in gardens and in pots alike. It can easily adapt to varied weather conditions and soil types. It has multiple culinary…
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Vegan leaf ice cream cone
With every aspect of living being commercialized, our food is filled with ingredients we don’t know. From ice creams to ice cream cones, everything is processed with sugar and chemicals. This Road Back to Nature is all about finding ways to reclaim our path, through little things. Banana leaves are integral to Tamil culture. They…
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Green juice
Green juices are a super simple way to incorporate the benefits of green leaves in your diet. It’s an amazing detox, extremely customizable, nutrient-rich, and quick to make. These leaves represent the essence of Ayurveda. Consuming green juices improves digestion, reduces inflammation, boosts immunity. The point here is that the greens are so easy to…
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BRINJAL BURGER
Brinjals are commonly eaten in Tamil Nadu. In the season, there can be a glut and eating brinjal gets a bit boring. Creating interesting recipes is a must to value local foods. At solitude, our Ammaas make delicious Brinjal Burger patties! Kids love it! To make it, firstly soak some masoor dal in water, until…
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Chinese Violet or Gangetic Primrose
Asystasia gangetica Chinese violet or Gangetic Primrose is a prolific weed. It is literally growing everywhere. It has very dainty, trumpet-like edible white flowers with five petals and a beautiful centre. The leaves are absolutely delicious. They resemble the most tender salad leaves, and have a slight mushroom-like taste. So much so that some people…