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hamaragaadi · 3 months

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Start Your Day Right: A Guide to Sydney's Best Indian Breakfasts

Sydney's vibrant culinary scene offers a rich tapestry of flavors from around the world. For those seeking to start their day with a burst of spices and flavors, Indian breakfasts provide a perfect choice. This guide explores Sydney's best Indian breakfasts, highlighting where to find authentic, delicious morning meals that will energize your day.

Traditional South Indian Breakfast Delights

South Indian breakfasts are known for their light yet satisfying nature, combining a variety of flavors and textures that are both nutritious and delicious.

Dosa: A Crispy Start

Dosa is a thin, crispy pancake made from fermented rice and lentil batter. It's often accompanied by a variety of chutneys and sambar, a spicy lentil soup.

Masala Dosa: Filled with a spiced potato mixture, this version of dosa is a popular breakfast choice. The crispy exterior and savory filling make it a hearty and satisfying option.

Plain Dosa: For those who prefer simplicity, plain dosa served with coconut chutney and sambar is a perfect choice.

Idli: Steamed Goodness

Idli are soft, steamed rice cakes that are light and fluffy. Typically served with sambar and chutney, they are a staple breakfast item in South India.

Rava Idli: Made from semolina instead of rice, rava idli has a slightly different texture and is often seasoned with spices and herbs.

Mini Idli: These bite-sized versions are perfect for a light breakfast and are usually served drenched in sambar.

Uttapam: The Indian Pancake

Uttapam is a thick, savory pancake topped with vegetables like onions, tomatoes, and green chilies. It is similar to a dosa but thicker and softer, offering a hearty start to the day.

Onion Uttapam: Topped generously with finely chopped onions, this version is crispy on the outside and soft on the inside.

Mixed Vegetable Uttapam: A colorful and nutritious option, loaded with various vegetables and served with chutney and sambar.

North Indian Breakfast Favorites

North Indian breakfasts are hearty and flavorful, often featuring rich, spiced dishes that provide a robust start to the day.

Paratha: A Hearty Flatbread

Paratha is a layered flatbread that can be stuffed with various fillings, making it a versatile breakfast option.

Aloo Paratha: Stuffed with a spicy potato mixture, aloo paratha is a comforting and filling breakfast dish. It is typically served with yogurt, pickle, and butter.

Paneer Paratha: Filled with grated paneer (Indian cottage cheese) and spices, this paratha is rich and delicious, perfect for cheese lovers.

Chole Bhature: A Classic Combination

Chole Bhature is a popular North Indian breakfast that consists of spicy chickpea curry (chole) served with deep-fried bread (bhature). This dish is known for its bold flavors and satisfying nature.

Amritsari Chole Bhature: A variation from Amritsar, known for its unique spice blend and fluffy bhature, making it a must-try.

Puri Bhaji: A Fluffy Delight

Puri Bhaji is another beloved breakfast dish, featuring deep-fried bread (puri) served with a spiced potato curry (bhaji).

Masala Puri Bhaji: The potatoes are cooked with onions, tomatoes, and a mix of spices, creating a flavorful and aromatic curry that pairs perfectly with the fluffy puris.

Sweet Breakfast Treats

Indian breakfasts also include a variety of sweet dishes that are perfect for those with a sweet tooth.

Halwa: A Sweet Delight

Halwa is a traditional Indian sweet made from semolina, ghee, and sugar, often flavored with cardamom and garnished with nuts.

Sooji Halwa: Made from semolina, this halwa is rich and buttery, often served during festive occasions but also enjoyed as a breakfast treat.

Carrot Halwa: Made from grated carrots, milk, and sugar, this halwa is both nutritious and delicious, offering a unique way to enjoy vegetables for breakfast.

Kheer: Creamy Rice Pudding

Kheer is a creamy rice pudding made with milk, rice, sugar, and flavored with cardamom, saffron, and nuts.

Rice Kheer: The traditional version made with rice and milk, simmered until creamy and rich.

Vermicelli Kheer: Made with thin vermicelli noodles instead of rice, this version has a unique texture and is equally delicious.

Beverages to Complement Your Breakfast

No Indian breakfast is complete without the right beverage to complement the meal. Here are some traditional drinks to enhance your breakfast experience.

Masala Chai: Spiced Tea

Masala Chai is a spiced tea made with black tea leaves, milk, and a blend of spices like cardamom, cinnamon, and ginger.

Ginger Masala Chai: Adding extra ginger gives this chai a spicy kick, perfect for waking up your senses.

Cardamom Masala Chai: The addition of cardamom makes this chai aromatic and refreshing.

Lassi: A Refreshing Yogurt Drink

Lassi is a traditional yogurt-based drink that can be either sweet or salty.

Mango Lassi: A sweet and creamy version made with fresh mangoes, yogurt, and a touch of sugar.

Salty Lassi: A savory option made with yogurt, salt, and spices, perfect for balancing out a rich breakfast.

Conclusion

Starting your day with an Indian breakfast in Sydney is an experience that combines rich flavors, diverse textures, and nutritional benefits. Whether you prefer the light and crispy dosas of the south or the hearty parathas of the north, there's something for everyone. Explore these culinary delights at the best Indian restaurants in Sydney and enjoy a breakfast that will energize your day.

#breakfast #restaurant #food #india

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m980 · 1 year

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Roti Canai Chronicles: A Deep Dive into Malaysia's Beloved Exported Dish

Introduction

Welcome to the Roti Canai Chronicles, a culinary adventure that unravels the story of Malaysia's beloved exported dish, Roti Canai. This flaky, aromatic flatbread has not only captured the hearts of Malaysians but has also traveled across oceans, spreading the rich flavors of Malaysian cuisine to every corner of the globe. Join us as we explore the history, preparation, and global journey of this iconic dish.

A Historical Prelude: The Roots of Roti Canai

The tale of Roti Canai dates back to the early Indian Muslim immigrants who settled in Malaysia, particularly in the northern regions. They brought with them their expertise in creating delicious, layered flatbreads. Over time, the recipe was adapted and refined to suit local tastes and preferences, resulting in what we now know as Roti Canai.

The name "Roti Canai" itself reflects the cultural blend, with "Roti" meaning bread in Hindi, and "Canai" possibly derived from the Tamil word "Canai." This linguistic fusion is emblematic of Malaysia's multicultural heritage.

Crafting Roti Canai: An Art and Science

Creating the perfect Roti Canai is a blend of art and science. The dough, made from a mix of wheat flour, ghee (clarified butter), condensed milk, sugar, egg, and water, is kneaded to perfection. The dough is then skillfully stretched and flipped to create its characteristic thin and flaky layers. The key lies in achieving the right balance of elasticity and thickness, resulting in a tantalizing texture.

The flattened dough is then cooked on a griddle or flat pan with a generous amount of ghee, yielding a crispy, golden-brown exterior that is pure magic.

The Global Voyage: Roti Canai Beyond Malaysian Shores

Roti Canai's journey from local favorite to international sensation is a testament to its irresistible flavors and universal appeal. Malaysian expatriates, international travelers, and curious food enthusiasts have helped introduce this dish to the world. As a result, you can now find Roti Canai on the menus of Malaysian restaurants, food trucks, and eateries in many countries.

In cosmopolitan cities like London, New York, Sydney, and Toronto, Roti Canai has become a symbol of Malaysia's culinary prowess, attracting both Malaysians and locals eager to taste a slice of Malaysian culture.

A Taste of Malaysia: Roti Canai Unites the World

Roti Canai has become a unifying dish, bringing people of diverse backgrounds together through the shared joy of food. It's not just a meal but a cultural bridge, inviting everyone to experience the flavors and heritage of Malaysia.

As we conclude our Roti Canai Chronicles, we invite you to indulge in this Malaysian culinary treasure, whether in the bustling streets of Kuala Lumpur or at a Malaysian restaurant across the world. Let the flaky layers and aromatic curries of Roti Canai transport you to the heart of Malaysia, where flavors tell a story that knows no boundaries.

#malaysia business group #export-oriented food and beverage #malaysian food and beverage

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jheelrestaurant · 2 years

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The Scallop Tikka: The Most Famous Dish In Australia

Australian cuisine is always known for its unique flavors and dishes. One of the most famous and popular dishes in Australia is scallop tikka. What is scallop tikka, and why is it so famous? Read on to find out!

What Is Scallop Tikka?

The Scallop Tikka is the most famous dish in Australia. It is a scallop and chicken dish cooked in a tandoori-style oven. The dish is served with a mint and yogurt sauce.

History of the Scallop Tikka

The Scallop Tikka is perhaps the most famous dish in Australia. It is a popular Indian dish with scallops cooked in a tandoori or grilled style. The dish originated in the Punjab region of northern India and was first introduced to Australia by British settlers.

The Australian version of the Scallop Tikka differs from the original version. In Australia, the scallops are usually breaded and then deep-fried. They are also served with a sauce made of tomato, ginger, garlic, and spices.

How to Make a Scallop Tikka?

The scallop tikka has many variations, but the most famous is probably the Australian version. The dish is made by marinading scallops in a mixture of yogurt, spices and herbs, then cooking them in a hot pan until they are slightly charred on the outside. You can serve it with naan bread, rice, peas, or green beans.

If you want to try something new and different regarding seafood dishes, you should definitely give the scallop tikka a go! Not only is it delicious, but it's also one of Australia's most popular dishes. If you're ever in Sydney or Melbourne, check out some restaurants specializing in this dish.

Cooking with Ghee: The Healthiest Cooking Material

Ghee is a type of clarified butter made from cow or buffalo milk. It has a high smoke point and is the best cooking oil for high-heat cooking, such as stir-frying or searing. Ghee has a nutty flavor and is a good substitute for other oils when cooking Indo-Chinese dishes because it has a relatively low heat factor.

Ghee is also praised for its anti-inflammatory properties. It contains polyunsaturated fatty acids, which are beneficial to the body because they can help reduce inflammation. Additionally, ghee contains vitamins A, D, E and K and minerals like magnesium and potassium.

Conclusion

The scallop tikka, also known as the kingfish masala, is one of Australia's most famous dishes. This dish is made from a mix of spices and herbs that give it its unique flavour. The main ingredients are kingfish filets and scallops, which are marinated in a mixture of lemon juice, garlic, onion paste, garam masala, and cumin seeds. After being grilled or broiled until tender, the filet is served with a creamy sauce that contains yogurt and spices. Whether you're looking for an appetizer or something more substantial for dinner, this dish is sure to please. Visit the best seafood restaurants in Sydney for scallop tikka.

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sharmaspaneer · 2 years

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#Indian paneer

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sharmakitchen · 4 years

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Common Indian Sweet Dishes That People Must Try Out

It is no secret that Indians have a great sweet tooth. A plethora of excellent sweet dishes originate from India, and many of them have gained a good level of popularity in other countries as well. https://kitchensharma.blogspot.com/2020/11/common-indian-sweet-dishes-that-people.html

#Best Paneer in Australia #Indian Paneer in Sydney #Sharma's Kitchen #Desi Ghee in Australia

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funwalker · 4 years

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My friend wanted my favorite chicken tikka masala recipe, so of course, I’ll upload it to tumblr. Anyways, this is my lazy take on chicken tikka masala adapted from Bon Appetit’s recipe.

Sydney’s Easy Chicken Tikka Masala

Ingredients

6 garlic cloves, finely grated

4 tsp. finely grated peeled ginger

4 tsp. ground turmeric

2 tsp. garam masala

2 tsp. ground coriander

2 tsp. ground cumin

(optional) 1½ cups whole-milk yogurt (not Greek)

1 Tbsp. kosher salt

2 lb. skinless, boneless chicken breasts (or thighs)

3 Tbsp. ghee (clarified butter) or vegetable oil

1 large onion, thinly sliced

¼ cup tomato paste

2 cardamom pods, crushed

¼ tsp. cayenne pepper (or to taste)

1 28-oz. can crushed tomatoes

1 cup heavy cream

¾ cup chopped cilantro, plus sprigs for garnish

Steamed basmati rice (for serving)

For the Chicken:

1. In a small bowl, mix the dry seasonings (turmeric, garam masala, coriander, cumin) and divide in half. Cut the breasts into small bite-sized pieces.

If you’re planning ahead, you can marinate the chicken. Mix half of the dry seasonings, salt, ginger, garlic, and 1½ cups plain, whole-milk (non-greek) yogurt. Toss with chicken and chill for an hour or longer.

But I usually forget, so I skip the yogurt and just toss the chicken in the dry seasonings and salt immediately before cooking.

Heat 1-2 tbsp of butter/ghee or olive oil (enough to cover the bottom of the pan) over medium high heat. Add chicken, turning/tossing so that the chicken is cooked on the outside. It’s a bit difficult to tell with all of the seasonings, but the chicken should no longer be translucent on most sides. This shouldn’t take long, about 3-5 minutes. It’s alright if some pieces don’t cook evenly on all sides, but avoid cooking the chicken until it’s tough. Remove to a plate to cool while making the sauce.

Also, the chicken will not be fully cooked at this stage. Please don’t consume undercooked or raw chicken. My dad has walked through the kitchen and tried to pop a piece of rare chicken in his mouth, and i screamed. :)

2. Heat remaining tbs of butter/oil over medium heat. Add onion and cook covered, stirring periodically, until very soft 5-7 minutes. Add garlic and ginger and cook for another minute or so, stirring often to ensure that the garlic doesn’t burn. Add tomato paste, cardamom, and the rest of the spice mixture and cook, stirring often, until tomato paste has darkened, about 5 minutes.

3. Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

4. Add the chicken back in along with the cream and chopped cilantro. Let simmer for about 15 minutes, uncovered. You should know the chicken is done when you find one of the largest pieces and can cut it easily with a wooden spoon. If it’s fully cooked, it should break apart easily.

Serve with rice and garnish with cilantro.

That’s it! Enjoy!

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P.S.: So the original recipe actually says to take whole canned tomatoes and crush them with your hands into the pot (instead of pre-crushed tomatoes) and I did it and... it heckin’ works. That was the best version of this recipe I’ve ever made it’s so bizarre. But also it’s extremely messy so uh... you can do that if you want.

#sydney cooks things #recipe #chicken tikka masala

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spreadtheword24 · 2 years

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Get Creative with Matki Diyas in the Festive Season!

Matki diyas are a traditional way of lighting up the festival season, particularly in the month of Sawan (July–August). They come in different colors and shapes, with various paintings on them. While many people like to hang them on their front door or balcony, there are many creative ways you can use these diyas to decorate your home and create some festive cheer! Read on to find out how you can get creative with matki diyas in this festive season!

What is a Diya?

A diya is a small oil lamp made from mud with a cotton wick dipped in ghee. It’s also called a deepak in some parts of India. It is lit up to celebrate festivals and occasions such as Raksha Bandhan, Janmashtami and Karva Chauth. Diyas are also traditionally offered on altars during prayer or worship ceremonies.

Origin of Diya

The origin of the diya is highly disputed. Some scholars argue that the idea of candles may have arrived in India during the Indus Valley Civilization. Archeological findings are inconsistent with concrete historical details, but it is believed that they were created by Indians based on materials they had in abundance. Clay, cow dung, wax, charcoal, and other substances were used to create early versions of diya or the Chandan-diyas. There’s little doubt that wood was a relatively rare commodity and many rural households in India had no access to forests – a condition that has existed for generations. Native to the Indian subcontinent, diyas are revered in prayers, religious ceremonies, and celebrations.

Best for gifting

Matki diyas, or oil lamps made of matkas, are one of the most popular ways to celebrate festivals in India. You can find them being used at home and in temples during weddings, Dusshera, or Holi.

When the festive season comes, we usually light up diyas to celebrate the occasion with our near and dear ones. We try to make these occasions as beautiful as possible by lighting up matki diyas, which are made of clay but look beautiful and colorful when painted.

This makes Matki Diyas a great option for gifting on various auspicious occasions.

About MFPA

The MFPA fosters in its members a sense of self-respect and dignity that comes from being able to support themselves financially via the sale of their art without the aid of any charity.

Paintings and artwork by the MFPA have been shown in the Palace of Nations in Geneva, the Town Hall in Madrid, the United Nations Headquarters in Geneva, the Guildhall Art Gallery in London, the Council of Europe in France, and the Museum of Contemporary Art in the the Sydney.

Worldwide, MFPA has a sizable following of patrons and supporters who are aware of and respectful of the difficult life and incredible works of its artists. Among those who have met with or honored the lives of the MFPA are the Honorable Prime Minister of India, Mr. Narendra Modi, the Honorable Presidents of India, Mr. Ram Nath Kovind, Dr. Abdul Kalam, and Mrs. Prathibha Patil, the Pope, Pierce Brosnan, HRH Prince Harry, Queen Sofia of Spain, Arnold Schwarzenegger, Amitabh Bachchan, HRH Prince Charles, Sir Geoffrey Boycott, Prince William Duke of Cambridge, and Rafael Nadal.

Why MFPA Matki Diyas

MFPA Matki Diyas are made up of fine quality material and are premium.

The paintings on it are made by very talented artists who cannot use their hands. These mouth and foot artists bring their imagination into reality in various exciting ways through their paintings.

Check these MFPA Matki Diyas now at the MFPA store online!

#matki diya #diya #diyas #mfpadiyas #mfpa

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punjabgrillindianrestaurant · 3 years

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What Makes Gajerella a Healthy Choice?

A carrot-based pudding, gajar ka halwa or gajerella holds a special place in menus of top Indian restaurants. The reason behind it is its savour, which is a blend of grated carrots boiled with milk and then cooked with ghee, nuts, and sugar. However, for cutting sugar off, many have started to step back from consuming it. Well, not everything you hear is true! In this blog, let's learn about the health facts of the dessert. Let's find out why it is a must-have dessert while visiting any of the top places to eat in Melbourne, Sydney, India, or any other city you reside in.

1. Carrot, a winter-special vegetable, is an essential part of the recipe of gajar ka halwa. Carrot is a good source of vitamin A, fibre, and beta-carotene. These nutrients are good for improving eye health, digestion, and immunity in winters.

2.Apart from the nutrients mentioned above, carrot is a good source of vitamin C. It functions as an antioxidant and removes toxins from the body. Not just this, but it also protects from the dryness that one can get on the skin during winter.

3. Along with carrots, ghee is another ingredient of gajar ka halwa. The aromatic smell of the dessert speaks about the importance of ghee as an ingredient. Not just this, but ghee is also counted upon as a superfood for how it helps the whole body and mind grow.

4. In addition to ghee and carrot, gajerella also consists of milk and nuts that are a good source of calcium, vitamins, fibre, and protein. These ingredients are what make gajerella a warm and healthy dish to not skip.

The Origin

Now that you've got four reasons to have gajar ka halwa, do you not want to learn about its origin?

The dessert is said to have introduced in the Mughal Period. Coming to its name, gajar, a Hindi word that means carrot. Halwa, the Arabic word refers to sweet, which makes it pudding of carrot. It is believed that gajerella originated in Punjab, but there is clear proof of the statement. The reason behind this belief is that it is quite similar to different kinds of Punjabi Halwa. Whatever the source or origin of the dessert, you have clear reasons to not blame it for being unhealthy.

Wrapping Up

In this blog, you learned about the new health benefits that gajar ka halwa provides. The list includes the goodness hidden in its ingredients, including carrots, ghee, milk, and nuts. You also learned about how the name originated. You have all the reasons to order it while visiting top places to eat in Melbourne.

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desighee12 · 2 months

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The Benefits of Using Pure Ghee in Your Daily Diet

Pure ghee is increasing its popularity in Australian kitchens for its rich flavor and impressive health benefits. Including pure ghee in your daily diet can offer numerous advantages. Here’s why it’s worth considering:

Nutritional Powerhouse

Pure ghee is a nutrient-rich fat source packed with vitamins A, D, E, and K. These essential vitamins support healthy skin, vision, and immune function. Additionally, ghee contains beneficial fats that enhance energy levels and improve the absorption of these fat-soluble vitamins. Ghee provides a nutritious and flavourful addition to meals.

Digestive Health

A notable benefit of ghee in Australia is its positive effect on digestive health. Ghee is rich in butyrate, a short-chain fatty acid that aids in gut health by reducing inflammation and supporting a healthy gut lining.This makes it an excellent choice for improving digestion and overall gut health.

Lactose-Free and Versatile

Unlike butter, pure ghee is lactose-free, making it suitable for those with lactose intolerance. Whether you follow a keto, paleo, or gluten-free diet, pure ghee in Australia seamlessly fits into various dietary plans without sacrificing taste or health benefits.

High Smoke Point

Ghee boasts a high smoke point of around 250°C (482°F), making it ideal for cooking and frying. It doesn’t break down into harmful compounds when heated, offering a healthier alternative to many other cooking fats. Using ghee in Sydney kitchens can elevate your cooking while maintaining a healthy diet.

Boosts Immunity

The antioxidants in ghee help boost the immune system by combating free radicals and reducing oxidative stress. Incorporating pure ghee into your diet can enhance your body’s defense mechanisms, keeping you healthier and more resilient.

Conclusion

The benefits of using pure ghee in your daily diet are diverse, from improved digestion and nutrient absorption to enhanced flavor and cooking versatility. For those looking for pure ghee in Australia, discover the rich and nutritious world of ghee at Sharma Kitchen.

#Ghee in Australia #Ghee in Sydney #Pure ghee in Australia

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persianatpenn · 5 years

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Khoresh Bademjan Recipe

My mother loves to cook, so I grew up eating a wide variety of global dishes that were often improvised, or fusions of each other. She came in contact with many cultures during her own childhood and learned to cook from her friends, inspiring her to raise my brother and I largely on Iranian, Kenyan, Colombian, Indian, and Pakistani food (to name a few). Food staples found in each of these regions/cultures also became staples of my brother and I’s individual food palates. For example, I have grown to crave yogurt with every stew-y, savory dish I eat, and I often crave “nun, paneer, chai” (or “bread, cheese, tea,” our affectionate term for Persian breakfast), both byproducts of the Iranian food my palate is largely accustomed to. Combining a variety of culturally diverse dishes to form one meal also is a staple of my mother’s table. For example, rice and crispy tadig served with southern chicken and dill curry and Persian mast o khiar (cucumbers and yogurt).

Since coming to college, in keeping with this tradition, I have made a conscious decision to cook a wholesome dinner meal at least once a week. One of my good friends and hallmate, Sydney, often accompanies me in this endeavor. For the last few weeks we’ve been going to a yoga class on the weekend, and cooking after. This week we made mast o khiar (mentioned above), and “khoresh bademjan,” a Persian stew of eggplant, tomato, and meat served with white rice. I improvised, creating my own recipe, using the spices and ingredients I had on hand. These recipes can be modified for you, too, depending on what you have on hand, and certain ingredients can be omitted or changed depending on your dietary restrictions (ex. I had no saffron, which is traditional, but I did have whole dried rose buds which I crushed. I also didn’t have any sour grapes, as is traditional. Some versions of this recipe include beans, while mine does not. Chicken isn’t traditional, but it was the meat Sydney and I agreed on as a compromise. I also have been making and cooking with ghee a lot, which isn’t traditional. Lastly, Iranian food isn’t traditionally spicy, but I love spicy food, so I included red pepper flakes in my recipe). I’ve included my version of each recipe below, which each make about 5 servings:

Khoresh Bademjan (eggplant, tomato, and meat stew)

1 large onion, chopped

3-5 cloves garlic, minced

1 pound meat of choice (ex. lamb, beef, or chicken)

3 large tomatoes, chopped large and small

½ can tomato paste

1-2 large eggplant

1 cup filtered water

4 tablespoons oil (ex. olive)

3 tablespoons ghee (or other fat/oil of choice)

2 whole dried organic rosebuds, crushed

1 tsp cumin

½ tsp black pepper

½ tsp cinnamon

3-5 tbsp turmeric

2 tsp whole red pepper flakes

3-4 tbsp sat, and salt to taste

Procedure: Peel and slice eggplant to ¼ inch pieces lengthwise, salt generously with 3-4 tbsp salt to sweat out liquid, and set aside for 10 min. Saute onion in a medium sized pot with ghee until well done. Add garlic, crushed rosebuds, cumin, black pepper, turmeric, cinnamon, red pepper flakes, salt, and saute 1-2 minutes more. Add meat, and cook through. In a separate skillet, gently fry eggplant in oil on both sides until golden brown, and set aside. Return to medium sized pot, adding chopped tomatoes and cooking thoroughly. Incorporate tomato paste, bringing heat down to a simmer. Gradually add water depending on your desired consistency. Add reserved eggplant, and cook 30 min-1 hr further on low heat stirring occasionally as to avoid sticking. Serve with white rice, and mast o khiar.

Mast o Khiar (cucumbers and yogurt)

12-16 ounces yogurt of choice

¾ large cucumber, cubed

2-4 cloves garlic, minced

Salt to taste

Procedure: Combine.

HHH

#iran #iranianfood #persianfood #bademjan #mastokhiar #khoresh #khoreshbademjan #yogurt #tomatoes #cucumber #rice #eggplant

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resultnorth1-blog · 5 years

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Self-Care Interview Series: Erin Lovell Verinder

Erin Lovell Verinder is a herbalist, nutritionist and energetic healer living in the wilds of the Byron Bay hinterland in Australia, working with clients locally in her Sydney clinic and worldwide via Skype.

Routine

— Is routine important to you or do you like things to be more open and free?

I honestly love both. I keep certain parts of my day very structured especially around work days and where I can, I claim open space. I follow structure to bring in the foundations of support that are essential for me to thrive and maintain my balance. Like slow mornings, connecting to nature, enjoying a whole nourishing breakfast. But then I open up my days where possible to flow & allow spontaneity.

— What do your mornings look like? If they differ from day to day, describe your ideal morning.

I keep my mornings slow and sacred, it’s been a very intentional movement towards this over the years. I wake with the sunlight pouring into our bedroom, we live in an old church and the light in here is just next level serene. I always keep the blinds open to allow my body rhythms to harmonize with the sun and moon cycle. This regulates your cortisol and melatonin in such a fundamental way. I allow myself to wake slowly, no rush, no jump out of bed, no alarms, no startle response! I will then take time to do some stretching sequences with conscious breath, and then sit for a 20 minute meditation. Followed by a morning dog walk around our very green country town. Other mornings it’s a swim in the ocean with my husband and a lazy lay on the sand. After this, it’s breakfast time. I brew a tea, or make a tonic and take that out into the garden. I really feel it’s so important to have a whole breakfast, and we really honour that in our household, we sit and chat and connect over a meal before the day unfolds. I do my absolute best to only engage in anything work related after 8am and completely screen free before then is the daily goal.

— Do you have any bedtime rituals that help you sleep well?

Yes! I am super ritualistic about the evening wind down. I ensure I am off all screens at least two hours before sleep. I feel this is so greatly important to allow our bodies to align and flow into the yin cycle of the night. I switch off all overhead lights and only use very warm low light lamps as the sun sets. This is another trick to converse with your body to wind down, let go of any tasks and prep for rest. I read, write, listen to music and savour evenings for creative flow and conversation with my husband.

— Do you have any kind of mindfulness practice?

Many. I practice conscious breath and meditation as my main allies. But I also spend A LOT of time with plants, growing, making, conversing and in nature scapes. This is for me the ultimate mindfulness practice of oneness, presence and connection.

Sustenance

— Describe your typical or ideal meal for each of these:

Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.

Lunch – Wild caught Mahi Mahi with tarragon, parsley, lemon and garlic cooked in ghee, on top of a bed of greens with some roasted sweet potato on the side. (Literally one of my favourite dishes ever)

Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder.

Dinner – San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups.

— Do you do caffeine and in what form? If not, what is your drink of choice in the morning?

I actually do not, I am completely stimulant free. I have not always been, but just find myself so very sensitive to any stimulants these days. I used to love love love a great spicy black chai tea but since going caffeine free I have replaced it with a dandelion chai blend I make myself that is just so warming and grounding I adore it. Plus no crazy energy spikes and lows, so thats a plus!

— Do you have a sweet tooth and do you take any measures to keep it in check?

At the same time when I let go of stimulants, I completely let go of sweets- even natural sweeteners. In the past I have been an avid lover of raw chocolate and quite the connoisseur (ha) but these days I make my own carob chocolate that has no sweetener in it at all. I love carob as it’s very sweet naturally so you can get away with no added sweeteners. I pair it with vanilla powder and they work synergistically to give a natural sweetness that I find so comforting.

— Are there any particular supplements, herbs, or tinctures/tonics that you take regularly and find to be helpful with your energy level and general wellness?

I do utilize supplement support as needed, this shifts as my body shifts. I love Vitamin C on so many levels but particularly for its adrenally restorative healing elements, so it is absolutely in my daily supplement routine, alongside Magnesium citrate on the daily. With herbs, I will vary what I am taking depending on my needs. I add herbal powders and medicinal mushrooms to my tonics and smoothies. Currently my favourites are Withania (Ashwaganda) and Reishi. I also am a huge lover of infusions (long loose leaf herbal brews) and always have a big jar of an overnight infusion with me to sip throughout my day. My most utilized blend would be Nettle leaf, Oat straw and Hibiscus. Earthy, calming, tangy and nourishing.

Exercise

— Do you exercise and do you have a particular exercise routine that you repeat weekly?

Years go I had a heinous back injury, I herniated multiple discs from overexercising. My approach and relationship to body movement completely shifted after this, from rigorous to gentleness. It is still an area of my life I have to encourage myself back to and approach more as an act of self love. Taking care of my temple. I walk my pups daily, I love pilates and swimming, I have begun the be.come project and absolutely LOVE the approach to body movement with body positivity, inclusivity, no need for any equipment and in the comfort of my own home. This all feels really supportive and a mix of gentle yet effective support for me and my body.

— Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?

I am not a natural athlete by any measure! I have recently connected to how emotional it can be to return to body movement when you have been through a big physical injury/body change/life change. So for me the way I psyche myself up to do a session is to come from self love, to know this is a loving act of care for my body. That really helps me so much. Also knowing there are no rules to how you must move your body, allow exercise to meet your vibration- yin, yang and all between. Shifting the type of body movement I do with my menstrual cycle/hormones is so key. Be your own compass.

Beauty

— What is your idea of beauty – external, internal or both?

Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning.

— What is your skincare approach – face and body?

Oils, oils and more oil. I swear by the dewy hydration of oils. I am pretty low maintenance with skin care, and have noticed I need a lot less intervention since moving to the sea and swimming in the ocean most days. The salt magic is so nourishing for the skin. I also find the sun very healing, contrary to the fear of UV rays we have been indoctrinated with! I use a homemade herbal balm for a lot of applications, hair mask, makeup remover, and moisturizer. It is a power packed plant based mix, and such a heavenly blend. I also use Ritual oil, a moringa and blue lotus oil as a body moisturizer. I am in my mid 30’s and really notice my skin responds so well to the dewy goodness of oils. I practice dry body brushing also, which I feel is so wonderful to aid stagnation and lymphatic flow. I use a jade roller which I keep in the fridge for extra lymphatic cooling, and use on my face every few days with oil. I always end my showers with cold water, to add in a hydrotherapy element. I wear very little makeup, but when I do it is always natural, as clean as can be. I love RMS and Ere Perez.

— Are there any foods, herbs or supplements you find to be helpful to your skin/hair/general glow?

The importance of a vibrant whole foods diet and hydration is EVERYTHING! So many compounds in our foods, fruit + veggies are anti aging and collagen boosting anti oxidant heros. I drink 3+ litres of filtered water daily and do my very best to eat a rainbow of seasonal organic fruit/veggies daily and honestly I rely on this to support my health, skin and hair primarily. I do add in a marine based collagen daily to either smoothies or tonics. Also I am in a stage of encouraging my hair to grow, and am using nettle, rosemary and horsetail infusions as a hair rinse. I also massage in olive oil and rosemary oil into my scalp, truly it is so simple and aids hair growth.

— Do you have any beauty tips/tricks you’ve found to be especially useful throughout the years?

A low tox life is key. Keep your stress in check, move your body, eat as clean as possible – mostly plants, organics or pesticide free produce, clean water and clean air. The most incredibly glowy humans I know follow this ethos. This has been my guideline and I am often told I really do not look my age. I am so at ease with ageing but it is always nice to hear you are maintaining a youthful glow!

Stress, etc.

— Do you practice any consistent routines in order to avoid stress?

I really do. I work for myself and direct all of my offerings at this point. This can be demanding and means “work” can have a never-ending feel. There are always so many thoughts, needs and energy streams flowing into my work life. I also feel when you work as a space holder and in the healing realms, your energy output can be hefty. Burn out is high in this line of work, as you truly want to assist so deeply to aid others, we can often throw our needs to the side. I have learnt this many times in my years as a clinician/healer. I implement a lot of consistency with a structured clinic week~ limiting the amount of clients I see weekly to where I feel my energy is at and how many clients I can truly be present for. I balance myself with time off, away from screens, in nature and welcome in receiving energy to counteract my giving energy. My self care practice is the core of how I seek balance. I am actually freakily good at giving back to myself, which I believe enables me to do what I do!

— If stress cannot be avoided, what are your ways of dealing with it?

For me, it is much healthier to come at it head on.. (typical Aries answer!) I do my finest to address the stressors, and clear the way. Whether this means a mountain of admin, which is often a stressor for me as I not a natural lover of admin. I bunker down, switch off all other distractions, play some flute music or chants, burn some incense and get in the zone. When I exit that zone I feel so accomplished and reward myself with an ocean swim, or a nature walk to balance out the mental space I have been in.

— What measures do you take when you sense a cold/general feeling of being under the weather coming on?

First and foremost I rest. Immunity can be a very strong conversation our bodies communicate to us with the message of needed REST. My go to supplement and herbal approach is to take a high dose of Vitamin C consistently in divided doses throughout my day, I also add in zinc supplements. I always have an immune focused liquid herbal tonic in my first aid support cabinet, so I begin this at a high frequent dose to meet the acute presentation of a cold/virus~ generally dosing up to 4 x daily. Usually it will have Echinacea, andrographis, elderberry, manuka, thyme in it. I love medicinal mushrooms to support immunity so I will take a blend of Reishi and Chaga in higher doses. I avoid raw foods and focus on lots of cooked warming nourishing food to feed the cold, congees, broths, soups, stew. I also make fresh oregano, thyme with sliced lemon & ginger tea. If I really honour the rest that is needed, the cold/rundown feelings will shift very swiftly.

— How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate?

The best thing I ever did was to get a separate work phone. I have a dedicated phone that my clients can contact me on, so in my free time it is left at home or on silent. This has helped me enormously create healthy boundaries. I also do not have my work emails on my phone, so I do not check them at all unless I am sitting down at my computer to work. It is so important to be available to your own process and own life, especially when you are in the field of assisting others. These simple interventions help fortify those boundaries greatly for me.

Motivation

— Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself?

I return to softness with myself if I lose my way a little. I do my best to not judge or engage in negative self talk. I soften and return to my centre. We all have patterns we are cycling. Although I feel I am quite a master of my own self care practice I definitely can get caught up in my workload a fair bit. One thing I do consciously do is to book a treatment in weekly in some form, usually a bodywork-massage session. I find this tactile healing so restorative.

— What do you consider to be the single most important change you’ve made to your routine or lifestyle in terms of wellness?

I recently moved from the mountains to the sea, although they are both completely beautiful nature rich locations I was very much in need a big environment change for my own health and wellbeing. Having lived in a very cold environment mountain side for 10 + years I was craving the warmth, the salt and the sun. Being by the ocean and soaking up the sun rays has been so fundamentally healing for me at this point. Total game changer! The power of changing your environment is so potent when you feel the call to do so.

— How do you deal with periods characterized by a lack of inspiration or procrastination?

I acknowledge that this too shall pass, it is transient. I do my best to trust my own creative genius. I am quite a forward motion person, so when I am feeling uninspired it absolutely can get me down. I am naturally a procrastinator in many ways, which can be so frustrating but saying that I also have the ability to then smash out the tasks in an uncanny way! I often find when I am not in such a wonderful place with myself I feel that sense of stagnation, so I do my very best to get to the roots of that stagnation. Often it takes me getting into nature to be re inspired, crafting out some quiet space to re energize and tackle the task head on. I try to ask myself what is the block, and unpack the block to free up the energy flow.

— A book/movie/class that influenced your view of self-nourishment or self-care.

As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullock’s character opened was a total inspiration for me as teenager.. & still is now (lol).

Knowledge

— What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you?

I was always drawn to the esoteric realms and the mystery of nature. As a little girl I loved being outside, I loved the flowers, the trees, the plants, the grasses, the oceans, the mountains. I loved being an observer and always felt so held when I was in nature. As soon as I began to understand that plants could have a positive effect on our health, it just fascinated me. Learning about folklore of plant medicine, applications and remedies drew me into a language I wanted to be fluent in. I believe that much of our call to the plant path is remembering, these plants have been with us through our ancestral lines for eons. My career began really at the age of 16 with energetic healing, I met a group of wild women up north in Australia and was welcomed into circles, introduced to the concepts of healing, and recognized as a student of these realms. I learnt reiki which led to crystal healing, then to sound healing, colour therapy, kinesiology.. I went to a college for 2 years to learn energetic healing in depth and graduated by the age of 19 holding full in depth sessions on auric healing and clearing energetic blockages. For me it felt too much too soon. So I went and travelled, met my husband in the USA and studied a whole lot more. When I returned to Australia I wanted to anchor my knowledge of healing with more grounded modalities so I began studying Naturopathic medicine. I forked off into a Bachelor of Western Herbal Medicine and Nutritional Medicine. I loved learning about plants and food as medicine, I loved the union of science and grass roots knowledge. Over years of being in practice, I have found that there is no way or no need to seperate these modalities. I weave them all in together to ultimately support the client in a very holistic way. I approach my practice with this lens of perception. I lead with intuition, and merge functional testing, pathology testing, traditional folk medicine, evidence based plant medicine, nutritional medicine, and energetics all to support. I believe there are always energetics involved in a health presentation, along with the demand for nutritional healing as powerful ally, and herbal medicine to assist, shift and support. Aligning these healing modalities is a potent combination. Essentially the basis of Naturopathic Medicine is individualised care, no one case is the same. This ethos rings true to me, there is not one client I have worked with that is the same as any other. How can we approach health in one way, or believe there is one remedy for one presentation? It goes against the nature of our uniqueness! My practice is about honouring the individuals path, story and health goals.

— You put a lot of emphasis on gut health in your practice and believe it to be the root to all balanced health. Can you talk a little bit about why you see this as such an important aspect of wellbeing?

“All diseases begin in the gut” – Hippocrates had it right!

So many issues stem from the gut, it is the root of our health. With the emergence of continued evolving science we are seeing so much more information come to light around the microbiome/microbiota, which is truly wonderful. Much of our immunity is linked with gut health, it impacts mental health greatly with our “second brain” residing in the gut producing neurotransmitters, it is involved in the auto immune expression, it defines our ability to absorb and produce nutrients/vitamins/minerals, it impacts our metabolism, it is directly connected to our stress response and digestion responds accordingly.. And so much more… I work very closely with digestive healing with each and every one of my clients as I believe this is a key element to balanced health and shifting imbalanced symptoms. Many of my clients present with poor digestion and we dig like detectives to get to the roots, often it is a leaky gut like picture – with parasites, yeast overgrowths or SIBO which we generally detect via functional testing. Once we have a good sense of what is actually happening in the gut, we go in with a supportive treatment plan – lifestyle, supplemental, nutritional and herbal interventions. It always astounds me how health can transform so greatly, from imbalanced to balanced with the right support, intention and dedication. Our bodies are so wise, and so willing to transform.

— What is your favorite way of incorporating herbal medicine into your (or your clients’) everyday life?

I personally incorporate it in so many ways. I make my own products and use them on my skin and in my home on the daily, I drink herbal teas and infusions daily and use tonic herbs to support my body/being. I have a herbal garden that is buzzing right now, so connecting with the plants via gardening is medicine to me. There is something so potent about growing and caring for a plant and utilising her healing, knowing the story of the plants beginnings enhances the healing power I believe. For clients~ it really depends but I do always advise infusions to become a part of their everyday lives. They are so very simple and accessible, basically a long brewed overnight tea! If you are working with me in a session we will touch on many ways to incorporate plant medicine into your life, from the herbs that are suitable for your current process, to cleaning up your skin care with more plant love, to working with herbal tablets/liquid tonics for marked support.

Fun and Inspiration

— What is something you are particularly excited about at the moment?

This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition!

— What do you do to unwind or treat yourself?

Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs.

— A book/song/movie/piece of art to feed the soul:

Book – Braiding Sweetgrass – Robin Wall Kimmerer Song – Stay – Cat Power/ Ba Movie – Call me by your name Piece of Art – A oil pastel pencil drawing gifted to me by my husband and family by my dear friend and incredible creator Chanel Tobler called “Curves like jam”

— Is there anyone you would like to hear from next in this interview series?

Emily L’ami from Bodha, she is a scent magician.

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Source: http://golubkakitchen.com/self-care-interview-series-erin-lovell-verinder/

#read more #see more #check it out #interesting #learn more

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oliverdamian · 5 years

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Ghee your oil fries terrific. . . . . . . . . #ghee #cooking #oil #good #fat (at Sydney, Australia) https://www.instagram.com/p/B0h0sRjBqVV/?igshid=d9bac7sek2vo

#ghee #cooking #oil #good #fat

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targetcolor20-blog · 5 years

Text

Self-Care Interview Series: Erin Lovell Verinder

Routine

— Is routine important to you or do you like things to be more open and free?

— What do your mornings look like? If they differ from day to day, describe your ideal morning.

— Do you have any bedtime rituals that help you sleep well?

— Do you have any kind of mindfulness practice?

Sustenance

— Describe your typical or ideal meal for each of these:

Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.

Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder.

Dinner – San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups.

— Do you do caffeine and in what form? If not, what is your drink of choice in the morning?

— Do you have a sweet tooth and do you take any measures to keep it in check?

— Are there any particular supplements, herbs, or tinctures/tonics that you take regularly and find to be helpful with your energy level and general wellness?

Exercise

— Do you exercise and do you have a particular exercise routine that you repeat weekly?

— Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?

Beauty

— What is your idea of beauty – external, internal or both?

Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning.

— What is your skincare approach – face and body?

— Are there any foods, herbs or supplements you find to be helpful to your skin/hair/general glow?

— Do you have any beauty tips/tricks you’ve found to be especially useful throughout the years?

Stress, etc.

— Do you practice any consistent routines in order to avoid stress?

— If stress cannot be avoided, what are your ways of dealing with it?

— What measures do you take when you sense a cold/general feeling of being under the weather coming on?

— How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate?

Motivation

— Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself?

— What do you consider to be the single most important change you’ve made to your routine or lifestyle in terms of wellness?

— How do you deal with periods characterized by a lack of inspiration or procrastination?

— A book/movie/class that influenced your view of self-nourishment or self-care.

As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullock’s character opened was a total inspiration for me as teenager.. & still is now (lol).

Knowledge

— What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you?

“All diseases begin in the gut” – Hippocrates had it right!

— What is your favorite way of incorporating herbal medicine into your (or your clients’) everyday life?

Fun and Inspiration

— What is something you are particularly excited about at the moment?

This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition!

— What do you do to unwind or treat yourself?

Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs.

— A book/song/movie/piece of art to feed the soul:

— Is there anyone you would like to hear from next in this interview series?

Emily L’ami from Bodha, she is a scent magician.

#read more #see more #check it out #interesting #learn more

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