Cooking based on naturopathy gains many takers

THIRUVANANTHAPURAM: A tongue has a taste of its own, which hates to accommodate foreign flavours. But given a try, a shift to naturopathic cuisine could transform your health and do wonders. Nanukuttan Nair and A Saraswathy Bai, a couple engaged in running the Naturopathy Club at Gandhi Bhavan, have been spreading this message for many years now. They have struck upon a new way to do it. The cooking classes and demonstrations based on naturopathic cuisine they are conducting every Sunday (till July 16) have already gained many takers.The classes kicked off last Sunday. It was a small audience then. However, this time, we found even men wanting to pick up a few lessons. On the first Sunday, Saraswathy Bai had begun with ‘mathanga soup’ and carrot tea. This Sunday, she showed her students how to make jackfruit juice, ragi juice, jackfruit idly, tomato juice and showflower juice. "People have taken so much to junk food that they have forgotten that naturopathic food is the real food and what they eat is alternative food. They have owned the latter and dumped the former which is why they are bereft of the wealth which is called good health,’’ says Nanukuttan Nair. Saraswathy Bai does not use ingredients which have extreme flavours; chilli powder, pepper powder and onions are not used. Sugar is substituted with jaggery. Nothing is too much heated or frozen. There’s neither milk tea nor coffee in naturopathic food. ‘’If you could find a little time, it’s easy to make them. Naturopathic food does not mean it’s all raw and uncooked, it tastes well and good,’’ she says. The dishes she made on Sunday were tasted by her students and some were even willing to share their own recipes. We asked one male participant why he chose to come over.  "I wanted to learn good eating habits. Whether we cook or not, it helps to know about it,’’ says Gopala Pillai, who came all the way from Amaravila to learn naturopathy tips. He is a guide at  the Padmanabhapuram Palace, Thakkala. The next class will be held coming Sunday. Meanwhile, Saraswathy Bai shared her recipe for jackfruit idli with us, which we  share with our readers. Rice: One cup (soaked for at least three hours)Jackfruit: 15 flakesCoconut (grated): One cupJaggery: One (or two)Blend them in a mixer, keep it for fermenting (for three hours minimum). Pour it on an idly-maker. Place dry fruits on the top and cook it to get tasty jackfruit idlis. You could add cardamom to the dough for flavour.

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