Vedic food: The way of the future

diseases. Coconut oil can raise HDL (good) cholesterol and help you burn fat. Extra virgin olive oil (it should not be heated) has antiinfl ammatory and antioxidant properties,” he elaborated.

Then, there’s basmati rice and herbal tea.

“In Ayurveda, basmati rice is said to balance all three doshas (vata, kapha and pitta that control a person’s physiological, mental and emotional health).

“Tea, as such, provokes all three doshas. For kaphas, caffeinated beverages like coffee may stimulate energy, whereas vatas may feel overly depleted by it. Herbal teas, which are caffeine-free and don’t rev up the doshas, are great for all constitutions and have shown that they reduce the risk of cancer and heart disease,” Soni elaborated.

Noting that “we as a society have to choose the right type of food”, Soni said: “Our culture has given us Vedic food that is time-tested over centuries. After a full cycle, we are realising that a Vedic diet provides all the food ingredients that are healthy and are conducive to human bodies. The shift is going to be permanent towards Vedic food.

“It is the way of the future. Western countries are beginning to follow the oils that we use, the spices that are used in India and their herbs are fi lling the shelves of supermarkets. Their benefi ts are visible. Most simple ailments can be easily rectifi ed by switching to Vedic foods. It may prevent various major illnesses that we have seen rise in societies in the world and we know prevention is better than the cure,” Soni contended.

In this context, what were the culinary shifts that he noticed during the pandemic? Will there be a gradual shift back to the preCovid days or are the changes permanent?

“Covid has changed the world. It is here to stay and its variants will keep coming. The best way to fi ght it is to develop a good immune system. It is prudent to consume good food that will keep us healthy and develop a strong immune system. People are now looking for a change in lifestyle and eating habits. They are gravitating towards non-meat products like more vegetables and fruits and bringing it into their eating habits.

“More people are trying to grow their own food for personal consumption. This has brought a change in the food industry that is going to stay. This is more in line with our ancient culture and religion. The population has become more health conscious as bad eating habits have led to various diseases like liver and kidney failures,” Soni concluded. By VISHNU MAKHIJANI (IANS)

AN AVOCADO TOAST WITH A TWIST Avocado Breakfast Bagel

Add a Canadian twist to the classic avocado from Mexico toast. By replacing the bread with a bagel, a whole new world of fl avours will open up. Trust us, you’ll want more.

PREP TIME: 20-30 MINS COOK TIME: 8-10 MINS PORTIONS: 2

Ingredients:

• 2 bagels • 3 tablespoons butter • 2 eggs • 4 slices bacon, cooked • 2 slices Swiss cheese • 1 medium avocado from Mexico sliced into wedges • 1 cup arugula salad • Hot sauce or mayo to taste • Salt and freshly ground pepper to taste

Directions:

butter on the cut sides. 2. Preheat a large pan (or griddle) over medium heat and, once hot, toast the bagels cut side down until golden brown. Set the top half aside and fl ip the bottom over and drop more butter in the pan before cracking an egg into the hole. Cook until just set and then fl ip for one minute or desired doneness.

Season with salt and pepper. 3. Flip back over and top each with 2 slices of bacon and the Swiss cheese. 4. Remove from heat. Add your avocado slices, arugula, and drizzle hot sauce or mayo to taste. 5. Top with the other half of toasted bagel and serve.