We are on week 25 and we thank you for following. We hope these logs would have been useful and interesting, whether you are on Life Natural life style or not. At this juncture, we would like to share some of our thoughts and observations.
When we started of with this series, to prepare salads we have used hill vegetables like Carrots, Beetroots, Cabbage, etc., and local vegetables like gourds, cucumbers, etc., But of late you might have noticed that we have reduced or avoided hill vegetables and this is due to lack of organic hill vegetables in our area. We tried few times like beetroots, but we could not withstand the chemical smell and taste. But when it comes to local vegetables like the gourds and pumpkins they grow very well in our area and per our observation farmers don't pay so much attention in applying chemical fertilizers and pesticides. One more important reason for reducing hill vegetables and increasing local vegetables is, most of the local vegetables we consume are either a climber or a creeper and per our understanding climbers and creepers are the best alkaline source and appropriate for consumption. Like hill vegetables Coriander/Cilantro greens is too scarce to find without chemical inputs. Other factor for favoring local veggies is cost. An Ash gourd weighing 4.5Kg costs around 40 bucks which is more than enough for at least 2 days for us i.e. morning juice, salad and cooked food 😃.
Other trend we have observed and adapted in our salad preparation is to avoid chopping. We did this for several reasons: 1) We like eating whole vegetables as we could savour and feel all subtle tastes of each individual vegetable 2) To reduce time 3) When chopping/shredding local vegetables like Ash gourd, so much juice gets out of it. Though we don't waste the juice, we like the taste of Ash gourd when it is packed with all its juice.
One would have often noticed that some days we were completely on raw diet. Yes, we do that for various reasons 1) when we don't have enough time to fire cook a meal 2) To amend the ill effects of inappropriate food consumed, out of craving or unavoidable situations like a family function, etc., 3) To avoid wastage of overstocked fruits.
We believe these logs would have provided ample varieties, combinations and ideas around how our Life Natural life style's diet could be on a typical day. These combinations, varieties and experiments are just the product of our interests and explorations. One could see completely different pattern with other Life Natural practitioners and when you do so, please share that with us. Even though we believe we have captured so much varieties and combinations, we still believe there are many more combinations, ideas and experiments to be tried out. Going forward, these logs will capture only such combinations and varieties.
Thanks again for following this series.
Monday:
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| Ash gourd juice |
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| Sun cooked breakfast - Ash gourd, Green gram sprouts, Tomato, Coconut |
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| Sun cooked lunch - Papaya, Coconut |
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| Sun cooked dinner - Ash gourd, Green gram sprouts, Tomato, Coconut |
Tuesday:
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| Ash gourd juice |
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| Sun cooked breakfast - Ash gourd, Chickpea sprouts, Tomato, Coconut |
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| Sun cooked lunch - Papaya, Coconut |
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| Sun cooked dinner - Papaya |
Wednesday:
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| Ash gourd juice |
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| Sun cooked breakfast - Papaya |
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| Sun cooked lunch - Ash gourd, Dew gram sprouts, Tomato |
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| Fire cooked dinner - Foxtail coconut vermicilli, Sesbania greens poriyal, Ash gourd Snake gourd masala |
Thursday:
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| Liquid Sunshine - Curry Leaves, Ginger |
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| Sun cooked breakfast - Papaya |
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| Sun cooked lunch - Ridge gourd, Green gram sprouts, Tomato, Coconut |
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| Fire cooked dinner - Hand pounded boiled rice with Black gram sprouts, Cabbage poriyal, Bottle gourd sambhar, Mint Coriander Chutney ⛔ has green Chilli |
Friday:
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| Liquid Sunshine - BlackNightShade |
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| Sun cooked breakfast - Banana Rasthaali |
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| Sun cooked lunch - Guava |
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| Fire cooked dinner - Whole Wheat Phulkah, Mixed Veg Kurma (Ridge gourd, Beetroot, Carrot, Capsicum, Chickpea Sprouts, Tomato, Onion) ⛔ has Chilli powder, Ponnaanganni greens with Cabbage Poriyal |
Saturday:
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| Sun cooked breakfast - Rasthaali Banana |
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| Fire cooked lunch - Pearl millet Veg dumplings with Beetroot and Carrot, Amaranth greens poriyal, Ladies finger curry |
Sunday:
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| Feasting on Ether |
| Breaking fast with Tender Coconut Water |
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| Sun cooked snacks - Papaya |
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| Moringa greens poriyal, Sorghum mini dumplings in Moringa Stew and Jaggery syrup |
Notes:
- ⛔Indicates that item is made with some ingredients which are not compatible with Life Natural concepts i.e. Wrong combination (Multiple sources of Carbohydrates/Proteins and Carbohydates and Proteins together, mixing of cooked and uncooked items), Milk or milk products, Oil, Tamarind, Chilli or Chilli powder.
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