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.