Wednesday, May 4, 2011

Cuppa coffee or a glass of fruit juice?

Often people think of coffee just as a vehicle for caffeine. But it's actually a very complex beverage with hundreds of different compounds in it. Having a small amount of caffeine (400-500 mg) improves your mental acuity, physical performance, reaction time, vigilance, visual processing, and even your mood state. Beyond the stipulated amount, caffeine can produce adverse reactions. Often, drinking coffee can lead to a healthy outcome, but the amount and type of coffee you drink definitely matters! It is the type of coffee and how you drink it that makes it better that fruit juice.

Coffee Vs Fruit Juice
Scientists believe that the antioxidants in the coffee help deliver insulin to the body tissues. Research also suggests that decaffeinated coffee actually reduces the glucose response. Fruit Juices, on the other hand, most often they contain sugar. Even if they do not contain sugar, fruits in the form of juice are easily digested and lack fibre. It adds on to the weight. Thus, they are definitely a no-no for Diabetics.

Packaged fruit juices that are usually served up contain colours, preservatives and chemicals which can lead to cancer, if they are beyond permissible amounts. Any day a whole fruit is better than having fruit juice, especially sweetened fruit juice. On the other hand, a small cup of coffee is likely to do you good as it contains an active compound called methylpyridinium that boosts enzymes thought to prevent colon cancer.

In general, coffee is considered better for your health as it contains more soluble fiber than orange juice. Many people start the day with a glass of orange juice because they believe it is a health food, but it contains the same amount of sugar as a glass of Coca Cola. Soluble fiber is beneficial because it blocks the formation of cholesterol, and also lowers high blood pressure by widening the arteries.

Choose your coffee sensibly
Coffee contains a substance called cafestol that is a potent stimulator of LDL cholesterol levels. Cafestol is found in the oily fraction of coffee, and when you brew coffee with a paper filter, the cafestol gets left behind in the filter. Boiled coffee, French press coffee, or Turkish coffee, are much higher in cafestol. Espresso is somewhere in the middle; it has less cafestol than boiled or French press coffee, but more than paper filtered coffee. Hence to prevent LDL increase; it is better to have paper filtered or instant coffee. And in any case, most wedding parties will in fact this variety of coffee on offer, so you have nothing to fear.

Simple is better than sinful
The addition of cream, sugar, whipped cream, and flavorings can turn coffee from a healthful beverage into a not-so-healthful one. For example, a 500 ml Mocha Chip Frappuccino with Chocolate Whipped Cream contains 470 calories. Along with it you get 12 grams of saturated fats-nearly a day's worth-and 71 grams of sugar, the equivalent of 17 teaspoons of sugar! So have a cup of black coffee for maximum benefits!

Whatever be your choice of coffee, keep a watch on your consumption for your health sake!

Tuesday, May 3, 2011

Jam up with jamun

Fruit 'full' of goodness
- Jamuns are a storehouse of anti-oxidants and contain anti-ageing properties.
- They are bursting with carbohydrates, minerals such as manganese, zinc, iron, calcium, sodium and potassium as well as vitamins A and C.
- The glucose and fructose in jamun are excellent for cooling and hydrating the body during hot summers.
- Ayurveda recommends jamun seed powder for naturally lowering blood sugar to control diabetes.
- Ripe jamuns stimulate the liver, aid digestion and also relieve flatulence.
- Dry jamun powder is used to reduce skin blemishes.

Deep purple pops
It's cold, sweet, purple, perched on a stick and just perfect for those hot summer days. Juicy pops just don't get better than this.

Ingredients
500 g ripe (but not squishy) jamuns, deseeded and halved
2 tbsp powdered sugar (or as required)
6 ice cream sticks
6 kulfi moulds or plastic cups

Method
1. Whizz jamuns and sugar (vary amount depending on the sweetness of the fruit) in a blender and strain to remove any large bits of peel.
2. Pour equal amounts into kulfi moulds and freeze. When pops are half set, insert ice cream sticks into them and freeze till fully set.

Jamun cheesecake
Our desi version of blueberry cheesecake - yummy in its creamy richness and equally attractive with its glazed, deep purple topping!

Ingredients

For preserve
300 g ripe jamuns, deseeded and chopped
2 tbsp sugar
2 tbsp dark rum

For cheesecake
200 g digestive biscuits
60 g butter melted
20 g castor sugar
250 ml fresh cream lightly whipped
150 g hung yoghurt
40 g gelatine plus 20 g for topping

Method
Preserve
1. In a saucepan cook jamun on low heat till mushy and strain through a fine sieve.
2. Return the pulp to the stove, add sugar and rum and cook till mixture become thick (about 30 minutes); remove any foam from the surface of the preserve and cool.

Cheesecake
1. Crush biscuits in a blender and pour in melted butter and sugar to form a crumbly mixture.
2. Spread this evenly in a springform tin and pat down to form a neat base; chill in the fridge for an hour to set.
3. Melt 40 g gelatine in a couple of tbsp of hot water.
4. Whip yoghurt and cream in a bowl to a smooth, silky consistency and thoroughly fold in the gelatine.
5. Add half the jamun preserve to the mixture and pour over biscuit base. Leave to set in the fridge for 3-4 hours.
6. Melt 20 g gelatine in a tbsp of hot water, mix into remaining preserve and spread on top of cheesecake.
7. Let it set in the fridge for an hour and a half before serving.