Health Stalk

I have recently owned up to being a kitchen garden addict. My communing with nature is mainly because nature alone selflessly allows you to selfishly reap what you have sown.

I have recently owned up to being a kitchen garden addict. My communing with nature is mainly because nature alone selflessly allows you to selfishly reap what you have sown. If you are the sorts who just walk past a bed of kitchen vegetables without noticing whats growing,it is time for you to be going green. It is a simple task of harvesting natures bounty between a couple of good watering and a little knowledge about buying seeds according to seasons and the sowing and spacing technique of the seeds. For leafy vegetables,you can sprinkle the seeds and cover them with more soil. For others you might need furrow planting while some can be transplanted. A little help from your gardener can help you raise a small yet lavish produce of herbs and greens. Many American families bearing the brunt of recession spent their vacations as staycations to grow food in their kitchen gardens. Chandigarh offers its residents an ideal climate and soil rich in minerals making it suitable for growing healthy vegetables. Space is not a constraint if you want to grow your own greens. Many herbs and vegetables can even flourish in pots,growing bags and kitchen window baskets.

Lemongrass,a tropical,aromatic,tall-stemmed grass with long thick green blades that grow in clumps have a distinctive lemony flavour and hints of ginger. It is one of my favourites from a nutritional point of view. The leaves can be washed and tied together and left to boil in water for a refreshing lemongrass tisane first thing in the morning. The stemy portion at the root end can be sliced or pounded and used in cooking. As a spice,fresh lemon grass is preferred for its vibrant flavour,but is also sold in dried form. Lemongrass oil is known for its use in perfumery. It is completely controllable in the cooler-climate garden because it is not winter-hardy. It does best in full sun,in the hottest possible place,and likes plenty of water and a periodic light dose of fertilizer.

The grass is considered a diuretic,tonic and stimulant. It promotes good digestion,and a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea. Research has found that Lemon grass caused apoptosis (programmed cell death) in malignant cancer cells. According to the research team citral in lemongrass is the substance that causes the cancer cells to kill themselves. It induces perspiration,to cool the body and reduce fever. In cooking,lemongrass being extremely fibrous and a little thread-like,be sure to cook it thoroughly. In the recipe section,lemongrass plays a key role in this comforting Thai soup recipe,a great natural remedy if you are suffering from a cold or flu. It is a sure short way to get your greens,with broccoli,bok choy,carrots,and fresh basil added to a mound of thin gluten-free rice noodles. Combined with vegetable broth,lemongrass,and coconut milk,this quick and easy tofu soup is a cup of warm comfort on a cool fall or winter day. More from the kitchen garden and recipes for the coming week.

THAI LEMONGRASS TOFU SOUP
Ingredients
1-2 stalks lemongrass
1 package Thai rice noodles
1 thumb-size piece galangal or ginger
4-6 cups vegetable or chicken broth
1/2 packet tofu-cubed
1 head broccoli,chopped into florets including stems
1-2 cups Chinese bok choy,chopped into bite-size pieces
1-2 carrots,sliced
2-3 tbsp vegetarian fish sauce or soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves -can be grown in garden
1/2 cup fresh basil,roughly chopped if leaves are large

Method
First,place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup. Place broth in a soup pot along with lemongrass,plus galangal (or ginger),lime leaves,and carrots. Bring to a boil,reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Add the remaining vegetables. Stir and then simmer two more minutes. Reduce heat to minimum and add the coconut milk,stirring until dissolved. Finally,add the tofu,gently stirring it in so it doesnt fall apart. Add the vegetarian fish sauce or soy sauce. If you prefer your soup spicy,add 1-2 tsp. chili sauce. Drain the noodles and portion them out into bowls. Pour several ladles of soup over each bowl and sprinkle basil on top.

(The writer is a city-based food and diet consultant who can be contacted at adda.mehrotra@gmail.com)

Stay updated with the latest - Click here to follow us on Instagram

Tags:
chandigarh