With a lovely nip in the air, you might want to get out the barbecue and get grilling or just toss around some veggies in a pan. And why not? The markets are awash with colourful vegetables that can not only liven up yourmeal but provide nourishment and warmth to the body as well.
Eating right
Chef Manu Chandra (see pic), Olive Bar and Kitchen—Mahalaxmi, agrees. “A person’s diet should lean towards 'warming foods' or foods that take longer to grow, like root vegetables. Meats should also be consumed frequently since they are warming. Pumpkin, turnips, cabbage, winter squashes (contain vitamin C and potassium), gourds nuts and corn plus chaulai, methi and other saags,are ideal to be eaten.
Nutrition and taste
Dietician Jyoti Lalwani stresses on the importance of eating with the season. “During this time our body metabolism slows down and we need to boost our immunity. One must consciously drink more fluids like clear soups, green tea etc, that produces steam that can help ease any nasal congestion and keep your nasal passages moist.”Ginger has a lot of heat, which makes it soothing and can be had fresh and ground, in teas or soups.
One may also enjoy a little ghee in cooking. “That is if the climate is extremely cold and the layer of fat below the skin is less. But people who have a thick layer of fat must stick to low fat cooking like roasting, baking or steaming to retain the nutrients,” she advises.
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