Help manage chronic, low-grade inflammation, which is a contributing factor to many health problems, including cardiovascular disease, type 2 diabetes, and neurodegenerative diseases.
Red Lentil Pasta Red lentil pasta is a gluten-free pasta alternative made from red lentil flour. It is a good source of plant-based protein and fiber, and offers a quicker cooking time than many other legume-based pastas. It has a mild, slightly earthy flavor and a texture that is closer to traditional wheat pasta than […]
Emmer Wheat Flour (Khapli Wheat Atta) Emmer wheat flour, also known as Khapli wheat atta in India, is a whole grain flour made from an ancient variety of wheat (Triticum dicoccum). It is a hulled wheat, meaning the bran and germ are retained during processing, providing a good source of fiber, protein, and various nutrients.
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Amaranth Flour Amaranth flour is made by grinding the seeds of the amaranth plant into a fine powder. It is a gluten-free, nutrient-rich alternative to traditional wheat flour, known for being a complete protein, meaning it contains all nine essential amino acids. It has a slightly nutty and earthy flavor. Benefits Considerations Taste Profile Mildly
Ragi Flour (Finger Millet Flour) / Nachni Flour Ragi flour, also known as finger millet flour or nachni flour in India, is made by grinding whole grain ragi (finger millet). It is a staple food in many parts of India, particularly in South India, and is known for its high calcium content, good source of
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Oat Flour (Whole Grain) Whole grain oat flour is made by grinding whole oat groats (or whole rolled oats) into a fine powder. It retains all parts of the grain – the bran, endosperm, and germ – preserving the nutritional benefits of whole oats, including the fiber, particularly soluble fiber (beta-glucan), and other nutrients. It
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Soy Milk (Fortified) Soy milk is a plant-based milk alternative made from soybeans. This entry focuses on fortified soy milk, which contains no added sugars and is enriched with essential vitamins and minerals, typically calcium and vitamin D, to be nutritionally comparable to cow’s milk. It is a good source of plant-based protein and is
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Tahini (Sesame Seed Paste – Unsweetened) Tahini is a paste made from ground sesame seeds. This entry focuses on unsweetened, natural tahini, typically made from just sesame seeds (and sometimes salt). It’s a staple ingredient in Middle Eastern, Mediterranean, and North African cuisines, known for its distinctive, nutty, and slightly bitter flavor. It provides healthy
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Stevia (Natural Sweetener) Stevia is a natural, zero-calorie sweetener derived from the leaves of the Stevia rebaudiana plant. It contains sweet compounds called steviol glycosides, which are intensely sweet but not metabolized by the body like sugar. It’s used as a sugar substitute for those managing blood sugar, on low-carbohydrate diets, or seeking to reduce
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Cold-Pressed Mustard Oil (Kachi Ghani) Cold-pressed mustard oil, also known as Kachi Ghani mustard oil in India, is extracted from mustard seeds using a traditional method that involves pressing the seeds at a low temperature without the use of heat or chemicals. This process helps retain the oil’s natural flavor, aroma, and nutritional value. It
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Mung Beans (Whole Green Gram) / Moong Sabut Whole mung beans, also known as green gram or moong sabut in India, are small, green legumes. They are a staple food in many Asian cuisines and are a good source of plant-based protein, fiber, and various nutrients. Dried mung beans require soaking and cooking before consumption.
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