Monday, 18 December 2017

Customized Weekly Basket at Rs. 1000/ Week

How does our Customized Weekly Order work without you having to order?

  • Ideal for those who are busy and would like best veggie organic basket delivered to their house without any hassles.
  • Budget: Rs. 1000/ Basket. Can be booked 4 weeks in advance or can be paid as you go.
  • Just place it once and keep getting it delivered every week without having to order. We will curate a special basket for you every week based on your preference and season.
  • In case you don't like something in our plan, just reply back before cut off time, so we can further tweak it to your liking
  • In case you are not in town for a particular week. Drop us an email 2 days before, so it can be rescheduled.
Here is an example of specification from one of our customer
* Dont Like:- Cauliflower \ Banana Stem \Chow Chow\ Knol Khol
* 3 Basic Items:- 3 ltr milk \ 1 Cartoon Egg \ 1 Bread. *Preference - More Fruits & Greens. Open to try out any new seasonal veggies/ fruits.
* We are a family of three, 2 adult and 1 toddler

If interested, drop us an email to order@healthybuddha.in

www.healthybuddha.in



Monday, 27 November 2017

HB Founders at Investor Summit

It was a great honour for the HB Founders to share the Healthy Buddha story at Vendor Development and Investor Summit today conducted by Karnataka Govt & CII.

Date: 23-Nov-2017


Winter has started, what does that mean?



Rains have gone. Winter has started.
What does that Mean?
1. More Varieties. 
3. Better Quality.
2. More production and hence prices of most veggies and greens to drop further.
What’s in season: Peas, Cauliflower, Lettuce, Pumpkin Squash, Red Raddish, Knol Khol, Fresh Turmeric
Most of the regular greens are back.
Best FRUITS Currently Available: Apples, Passion Fruit, Pomo, Ram Phal, Guava
Currently Growing, Expected Soon: Sweet Corn, Cherry Tomato, Red Dhantu, Baby Corn, Red Cabbage
Not in Season: Drumstick, Custard Apple, Avocado, Small Onion
healthybuddha.in


Saturday, 11 November 2017

The Good Foodist: How To Make Vegetable Stock From Kitchen Scraps

We've been trying really hard to move towards a zero waste home. Unfortunately, we haven't had much success given the number of items that already come in plastic pouches and yes, takeout boxes on nights we just couldn't be asked to cook.

But even though our dry waste bin hasn't gotten smaller, our wet waste bin seems to have shrunk. This is party because of our decision to compost everything we possibly can. This includes egg shells, chilly stalks, vegetables that have gone bad and everything -- on some nights this actually means EVERYTHING -- our 2-year-old chucks off his plate.

But there are still times when I look at the excesses in my scrap bowl after chopping veggies and feel guilty about discarding them. Especially the peels from crunchy carrots, the tops from plump tomatoes, the seeds from red peppers and those luscious stalks of coriander. Such a waste for these to turn into worm food without ever getting to live up to their potential. Sad, too.

But all of that changed when I stumbled upon a very radical idea on my social media timeline. It called for cooks to freeze all their vegetable and herb scraps in a ziplock bag and then use it to make stock. This included a list of items such as:

Onion peels (really! The paper thin membranes encasing my favourite crunchy root)
Garlic peels
Stalks from herbs -- coriander, basil, parsley, rosemary
Carrots peels
Tomatoes tops
Peppers -- tops, innards and seeds
Potato peels
Celery leaves
Radish peels and leaves
Basically, anything that you love and think adds fragrance and flavour

I looked around me and saw the lemongrass plant begging to be pruned so in it went. Then I realised that I always had a lot of greens from spring onions that I never used because they were slightly on the dry side. So in they went too. I also had an excess of ginger root that I barely used so I washed and chopped it up and chucked that into the bag too.

When I first stumbled upon this idea, I knew that it would either produce a winner of a stock or a really strange stew that would end up going to the plants once cooled. Which is why I just had to try it!

Moreover, this is the perfect recipe for the Indian home cook who tends to be allergic measures and instruction. It's the epitome of 'andaaze se' (by feel) cooking -- though I've never quite mastered the technique the way my mother has. But I wasn't about to let lack of confidence stop me.

So here's what I did, step-by-step, with pictures.

This is roughly 1 week's worth of scraps: Onion peels, garlic peels, coriander, spring onion, excesses off red and yellow peppers, ginger and potato peels. 

Over the course of a few weeks, I saved every organic peel and stalk I could find. I also had a bunch of coriander that was wilting and some spring onions that I knew I want until it was too late. So into the ziplock they went! When I opened the bag up to survey my bounty, I was met with the delicious smell of fresh and cold greens, herbs and veggies. It's was strange but also boosted my confidence in what I was about to do.

Don't forget the lemongrass or any other edibles that might be growing in your garden. Frequent and brutal pruning nurtures healthy and fruitful plants.

Now you know that this also has the potential to produce beautiful and delicious stocks for all those soups and curries that need just a little extra kick of flavour.

Not only is it good for oils that go into medicine. It also adds an extra kick of flavour to drink and foods such as tea, lemonade, soups and yes, sock.

Use as little or as much as you like. I used around 5 leaves for the 2 odd litres of stock I got.


I don't know if you can tell, but my hands are freezing in this photo.
Add some leftover vegetables, including capsicum seeds. Don't leave our the onion and garlic peels. This stock would be kaput without them.

Nothing ever goes to waste! 

For some reason I bought zip lock bags so large, they could actually store all the contents in my kitchen, me included. I'm also a lazy person so I tend to go weeks putting scraps away without filling the bag up completely.

But that doesn't worry me. All I do is open the bag, take out as many scraps as I need -- ensuring that I have some of everything, including the forgotten carrot peels on the bottom. Then back to the freezer they go.

See you in the next stock, my sweet, beautiful scraps!

Fill the pressure cooker less than three quarters of the way full and add just enough water to cover one inch over the scraps.

Shall we add some fresh to the frozen?

You can happily add some fresh veggies and roots you might have on hand. I crushed some fresh garlic and added them to the pot to give the stock to give it a bit of a kick.

You can also add fresh:

Onions: Sliced in quarters, skin on

Tomato: Sliced in quarters

Carrots: Chopped roughly into cubes

Coriander: Fresh, chopped roughly, stalks included

Basil: Torn, stalks included

Parsley: Again, torn, stalks included


 And now, we season. 

I added a tablespoon of my favourite dried Italian herb mix.

I also threw in some crushed peppers (though they're photographed whole here because I couldn't find my pestle at the time).

You can also add some salt. However, don't over salt it right at the start because once you do, you cannot take it back.

Remember, this stock is for soups and curries which will have their own requirements for salt. So just a teaspoon should cut it.

Cooking time!

You do know why I have the kitchen cloth covering the top of the cooker, don't you? Don't you? Don't you? If I had a penny for the number of spills I've had, I'd be a millionaire. What is it about this wonderful little contraption that makes me mess up my proportions all the time? I will probably never know.

Luckily, this stock was measured perfectly! No spills, no splashes, no messiness, no careful clean up through the entire process.

I cooked the stock for around 6 whistles. You don't want to overcook it because there's only so much flavour you can extract from your scraps before they're completely mush. You also want to keep in mind that overcooking vegetables strips them all nutrition.

So yes. Less is more.


Wake up and smell the scraps.

Once you've heard 6 whistles, switch off the burner and let the pressure release naturally.

Open the cooker and here's what you see. Vegetables cooked soft (they're quite tasteless by this point) and a beautiful dark brown broth. It's quite hard not sneaking a taste. But it always helps to wait.

And the smell? Oh so beautiful! The herbs, scraps, veggies and roots just give out the most beautiful aroma reminiscent of everything we absolutely love about hearty, home cooked meals on chilly nights.

It's the smell of comfort. And promise.







Are we done yet? Not until we squeeze out every ounce of flavour.

Drain the vegetables and let them stand there for a while.

Press the chunks gently to release any trapped liquids. Hint: Those trapped juices is where the most flavours hide.












Finally! The stock is ready.

This is when you taste it. It's very mild and nothing like those sodium-filled cubes you get in the market. It's homemade goodness at its best, ready to enhance any soup, curry or broth it blends with. If you wish, adjust the seasoning with a bit more salt and pepper. Herbs too, if you insist.

I did absolutely nothing to it. I let it cool and then immediately added a few cups to a beautiful bowl of roasted tomato soup (recipe coming soon).

The remaining stock can be stored in the refrigerator for upto 3 days, or frozen for upto 6 months.

Enjoy!

Afsha


Afsha Khan Jayapal is a food journalist who focusses on good-for-you food that also tastes good, and local, sustainable food practices. She has worked with Bangalore Mirror, The Indian Express and Hindustan Times. Read more of her work on her personal blog here.












Friday, 20 October 2017

Rain Rain Go Away, Our Organic Farmers Need to Play!

Wondering why there are hardly any greens in Healthy Buddha website recently. Many produce like broad beans, cauliflower are showing as out of stock.

Reason to all this is Non STOP RAINS recently.

Many of our farms have got flooded. Crops have failed. Our own farm where we grow greens got completely wiped out. The seeds sown is not germinating due to constant rains. 

Not every farmer can afford an expensive green house which can help prevent damage due to weather changes. The reality is 90% of organic farmers in India practise their farming in open lands. 



You will be wondering - isn't rains NOT good for Farming?
Rain is generally a welcome blessing. Wet weather and plants are usually a match made in heaven. However, sometimes there can be too much of a good thing. 

Excessive rain on plants can cause plenty of trouble in the farm. Overly wet weather causes diseases via bacterial and fungal pathogens fostered by long term moisture on foliage and root systems. Excessive rain on plants promotes disease often evidenced in stunting, spots on foliage, decay on leaves, stems or fruit, wilting and, in severe cases, death of the entire plant. Extreme wet weather also keeps pollinators at bay affecting bloom and fruiting.  

Here are some actual pics from our farms.
On the left below is field where avarakkai (or avarai/ broad beans) grown plant got spoiled due to rains. On the right below is a country tomato field that got flooded. The issue with constant rains is that the farmer is unable to apply things like neemastra to prevent fungus problem etc






Ok now let us contrast with the below picture. This is a picture of a conventional Tomato farm where chemical is sprayed. 

Quite healthy despite heavy rains. Thanks to chemical fungicides & using wetting/sticking agents that are sprayed constantly on them.



So, it is important, as an end customer, you is aware of these issues that an Organic farmer faces. Also think twice before you are picking a conventionally grown produce in this rainy weather from the market.

As far as us, we are just waiting for this rainy season to get over and our organic farmers can get back to full-fledged production.

www.healthybuddha.in

Wednesday, 11 October 2017

Diwali Gift Baskets 2017 ~ Make a statement that you truly care!


Gift health and wellness to your family, friends and colleagues. (not the usual calories and chemicals) "Fresh Organic Fruit" Basket at Rs. 795 Lov
DiwaliGiftBaskets
Gift health and wellness to your family, friends and colleagues.
(not the usual calories and chemicals)

Curated with Love and Delivered!

Like every year, we have carefully put together handpicked chemical free organic products for your loved ones. Each product in the basket, comes from the best of our
farmers. And, of course, we can hand deliver this to your loved ones in Bangalore.

"Fresh Organic Fruit" Basket at Rs. 850

GiftBaskets1
Lovely assortment of 5 healthy organic fruits* like Sweet lime, Pomegranate, muskmelon, Apple, Avocado. Topped with a dash of sweetness of Chikki *Fruits might vary based on availability. 
An excellent way to say you really care!
(Best to be Gifted within 1-3 days of purchase)

"Healthy Organic Goodies" Basket at Rs 1250

GiftBaskets2
This unique basket has an exciting mix of exquisite organic products and is a blend of sweetness and tradition. Guaranteed to delight your loved ones and at the same time help make a statement that you truly care!
Contents: Raw Forest Honey (Glass Bottle), Chikki Bar, Cashews 100g, Almonds or Walnuts 50g,  Alphonso Mango Squash, Millet Biscuit
(Can be gifted anytime after purchase)

How to Order

Please place your order at www.healthybuddha.in
We can also deliver it to your loved ones, on your behalf, if they live in our delivery zone.

Monday, 25 September 2017

Photo Styling Contest


Farm Pics: Ponni Rice Paddy Transplanting

Paddy transplanting at our farm in outskirts of Chennai. This is Ponni Rice Variety, the traditional 5 month crop.
Ponni rice could be cultivated in any land, with high quality water. It is a popular rice variety in Tamilnadu. Organic farmers mostly prefer this variety as it responds well under natural nutrients supply.


The variety is resistant to leaf yellowing (tungro virus), blast and bacterial blight diseases. Though the grain yield is less (4 - 4.5 tonnes from a hectare) than other commercial varieties, farmers preferred this variety owing to its fine quality and premium price in the market.
 

Monday, 18 September 2017

Desi Cow Ghee - The Wonder Fat

Traditionally, Indians add ghee to almost each meal. But, Isn’t Ghee  Unhealthy? 

The Answer is a resounding NO.

In fact, Ghee is the Super Fat (Food). What’s so special? 

  • Desi Cow Ghee not just burns preferentially as fuel inside your body but actually helps mobilise fats from stubborn fat areas. Not like the unhealthy fats in your biscuits, cakes, pizza etc. 
  • It reduces cholesterol by increasing the contribution of lipids to metabolism. 
  • It helps you de-stress, sleep better and wake up fresher.
  • Rich in antioxidants,  and fat soluble vitamins like A, E, D, Ghee has just what you need for a healthy heart.

If done the right way, to get 1kg of ghee, it takes roughly 28 litres of milk. It is the most distilled form of dairy fat and contains nutrients of the richest grade. And because of this it is safe for people who are otherwise lactose intolerant.

To get all the benefits of ghee, one must make ghee out of desi cow milk. If not a desi cow, the next best option is desi buffalo. 

At Healthy Buddha, we have tied up with an yoga master who makes ghee the traditional way from pure Gir cows milk. He prepares the Ghee early morning hygienically in a stainless steel container and uses the traditional churning method.

Process of Making Ghee: Milk boil - Curd - Made into Butter by churning - Bile in Steel container - Ghee.

Watch below the video of Mr. Ramakant Who makes the ghee for us.


Monday, 4 September 2017

Is it normal to see some inconsistency in Milk Thickness and Texture?

Generally with raw unprocessed milk, expect a bit of inconsistency in milk thickness, texture and colour from time to time. It is very normal. That's the way nature has intended. Only processed milk will be same all through the year.

This inconsistency happens because of:
  • Milk thickness is dependant on what the cow eats and weather changes. For instance, being rainy season, cow will tend to eat more green grass rather than cotton seeds. Generally when it eats more cotton seeds, Milk has more cream content.
  • Milk is not processed in anyway to make it uniform all through the year. It is raw milk in its purest form. So, milk will be inconsistent in terms of texture & colour from time to time. 
Our milk comes from a single farm. One Single Traceable Source. Not multiple farms like other brands. So any issue, we can always go back and check.

The fact that milk is inconsistent is proof enough that it is raw unprocessed milk. Had it been standardized processed milk, it would look taste and feel same all through the year. Which is what we are tuned to as a customer and such concerns would not have come in the first place.

We do regular checks in terms of practice and keep having regular conversations and share regularly feedback that we receive from our customers. So there is
absolutely no chance of any water or any kind of adulteration being done.

If you have not seen already, one can see the farm and cows that is being reared in the farm.



Natural Wax on Apples?

Anyone who’s ever been apple-picking knows the difference between fruit off the branch and fruit off the shelf: A freshly picked apple is matte with dust and will have a white layer. It can be scratched, scarred, and pocked with insect bites. An apple in the store is smooth. It sparkles and shines.

Here are some ACTUAL PICS of the apples from the farm in SHIMLA from where we get the apples. If you notice closely, some of the apples on the tree do have a natural white layer. This is a natural white layer (wax) is emitted by the fruit.

Please google natural wax on apples or check this website -
https://www.bestfoodfacts.org/wax-on-apples/
Dr. Kemble: “Yes – the apple is one of the fruits that produces its own wax. Many other fruits produce wax such as plums, pears, etc. The natural wax produced by the apple serves several vital roles. This natural wax:
helps the apples resist moisture loss, enhances the fruit firmness, and
slows down the natural degradation of the apples.
Remember, apples are alive even after they are picked and will continue to live, provided they have the sufficient resources and an acceptable environment. The waxy coating produced by the apple and found on its skin protects it. The waxy coating can appear milky sometimes, but if you rub it gently, you can actually get it to it shine."
What's not good is the artificial wax coating that gets added in addition to the natural layer. So be aware of where your apples are coming from before you take a bite.

Thursday, 24 August 2017

Have you tried Red banana?



Aromatic red bananas have a unique flavor, similar to the flavor of their cousin, yellow bananas, but mixed with the taste of some raspberries. This fruit is excellent addition to fruit salads, your favorite ice cream bowl or the popular banana split.



Red bananas are also rich in fiber, and one red banana is covers 16% of the body’s daily needs of dietary fiber. The fiber red bananas contain helps reducing the risk of heart disease and diabetes Type 2. This fruit also contains large amount of Vitamin B6, a single red banana provides even 20% of the daily recommended amount of vitamin D, and supports the metabolism of proteins and red blood cells.

Here is a fascinating FACT: Did you know that the “banana tree” is not actually a tree -- it’s the world’s largest herb.
 

Monday, 21 August 2017

Apples from Shimla

Organic Apples in Season - Few Key Details

The Current Apple variety is called Gala and comes from Shimla. This variety will last for 3-4 weeks, post which another apple variety is expected to start. 

Apples come from a very authentic organic source personally validated by a contact of HB by going to the farm in Shimla.

Did you know: 
  • It takes almost 5-8 years before the tree starts yielding Apple Fruits.
  • Apples can grow from 10 to 30 feet tall and nearly as wide. Apples are moderately fast growing, but growth slows with age. Apple trees can live for 100 years or more.
  • Apple trees bloom in the spring, set fruit, and take from 100 to 200 days to reach harvest depending upon the variety.




How it is grown Organically:
  • They use neem cakes and spray neem oil to keep pests and insects away.
  • Vermicompost pits have been built and these help make organic fertiliser for the apple trees, as do natural products like cow urine and cow dung. They also use organic fertilisers, mixed liberally into dug-up soil around the circumference of the tree.
  • Being organic it is more labour intensive, quite simply because if a tree has pests, weeds or catches a bug, farmers have to physically dig up the soil or pluck and remove the infected parts. It’s a lot of hard work and there are no shortcuts. But the farmers passionately believe that they’re labouring not just for your good, but their own too.
  • And more importantly no artificial wax is added to the fruit to prevent it from decaying fast. But do note, few apples will naturally emit natural wax. 


Wax on Apples?
Typically, On wax coating, there are two types of it. One that is naturally emitted by the fruit, one that is artificially added by humans. natural wax will be milky and won’t be thick. You may google for apple natural wax. also check out here https://www.bestfoodfacts.org/wax-on-apples/ What is dangerous is when someone adds harmful wax artificially on top of the apple to help it store for a long time. So please be rest assured.


Sunday, 20 August 2017

Know our Customer: Shinjita

I'm very compassionate & fairly easy going. I hail from the land of Gods, Uttarakhand (Almora to be precise), though raised in Uttar Pradesh (Lucknow). We are a family of foodies, after few moments of finishing lunch, we start making plans for dinner. 

We lived in the US for 9 years & was introduced to organic food over there. After reading a lot about the effects of pesticides & the toxic environment, decided to go organic. 4 years back, when we moved back to Bangalore, too naively, I thought that Indian food industry is not badly touched with the toxicities, but after seeing few eye-opening videos, just couldn't eat regular food. every time, i would buy any veggie, I would shudder with the thought of harmful colours & enhancing drugs being injected in them. Organic staples were available but not the produce. And then, one weekend, HB put a stall in our apartment. I was overjoyed to find that they home-deliver organic produce. then, there was no looking back. now, there are lots of organic options available, & in this industry, TRUST, is the key. That HB gives me. When they introduced milk, I didn't know that it will change me totally. now, I make butter at home, if any butter is left, I make Ghee out of it. My family loves it. & knowing whats going in their system, i feel satisfied. I firmly believe in local food, which is not only good for us but good for ecology too. 


www.healthybuddha.in

Wednesday, 16 August 2017

Know our Customer: Lalitha

I recently moved back from the US and worked as a software engineer while in the US for around eleven years. I'm currently on a career break to take care of my toddler. 

After reading the book "Earth Democracy" by Dr. Vandana Shiva in 2009, I was very much enlightened regarding the issues farmers face as well as disturbed with the current scenario of harmful industrial farming practices as well as seed patenting by certain companies that destroy the biodiversity of agriculture. I immediately decided to do my part in starting to grow my own food as well as support local farming community and in some way contribute to preventing farmer suicides. While in the US, I used to grow my food by renting some space in a community garden. I used to buy the rest that i would not grow in a farmers market. After returning to India, I currently am very much interested in waste management and I'm an avid composter and use the organic compost that i create in my own small space where i garden to grow a few veggies and greens. 

To me, organic food is important but equally important are the interrelated issues corresponding to GMOs, eating local supporting farmers locally vs food that travels miles owing to carbon footprint and global warming . I would like to tread ever so lightly on this earth with minimal carbon footprint.


Thursday, 3 August 2017

Know our Customer: Chaitra Gupta

My love for organic started when i read an article in paper about organic terrace gardening by Dr. B N Vishwanath. Though I tried growing vegetables at home I failed miserably because of lack of time to give attention to them apart from a few tomatoes and brinjals and greens i have not been successful. I could immediately know the difference when i cooked my greens and my search began for organic vegetables when i stumbled upon healthy buddha. Though I took few deliveries in the beginning I later discontinued thinking that this will be very expensive on our monthly budget. 




However, I restarted again when I realized how sick my husband was and what a big price I am paying in order to save a few thousands in a month. We completely cut down eating outside and now I see I am actually saving and not spending more. Each meal is cooked at home and they are delicious. I used to dread cooking on weekends as I wanted some me time, but I realized I get my me time in my kitchen cooking a healthy meal for my family. 

Thanks to healthy buddha I get a variety of organic items all under one roof from groceries to vegetables to milk and the list goes on and they are fresh always with prompt customer service. 

Monday, 31 July 2017

Have you had Vadaams and Vethals Growing up?

Growing up, how many of you have helped your grandmother lay out these delicious tasting vethals and vadaams on the top of the terrace for it to dry out?   

This is a popular snack or something to go on the side in south indian meals. Very similar to papad. These are made out of white rice primarily. However there are other variants using millets as well. 





Instructions on how to use it:
* Heat sufficient oil until very hot.
* Keep in mind that the vadams will expand in size and rise as they are fried.
* Slide the vadam into the oil and keep it down with your ladle so all portions are evenly fried.

* Scoop it out with your ladle while draining the oil before it starts turning brown.




Know our Customer: Akanksha Kushwah

I am a software engineer by profession and runner by choice- not mine, but by my year-old pooch’s choice who loves to play my alarm clock and my pacer. I am a foodie married to another foodie.

I was born and raised in Mandsaur, a small town in Madhya Pradesh. Hailing from a small town had its own perks. Morning walks with father meant fetching milk from cow farms. My then-school teacher mother would get fresh veggies from local farmers every day on her way back to home. Summer vacations meant spending time with grandfathers in farm, plucking vegetables and fruits all by ourselves, drinking raw milk- milked right in front of us.

But when I grew up and moved to different city to pursue further studies and career, food took a back seat. A meal was a mere something to fill up the stomach. I neglected veg & fruits and this negligence cost me my health. 

I was suggested that I drink vegetable juice to square up for all these years. But when I started, I complained of stomach upset. When I looked up, I came know it is because of all pesticides that my body is unable to handle.


Solution? Organic vegetables - that color, that freshness, that smell, that taste – a flashback to my childhood. I started off with just organic juice vegetables, but now my kitchen has turned 90% organic. Thanks to Healthy Budhha I live a part of my childhood all over again.