Monsoon has finally started to take over the city of Mumbai in full swing. And like they say, as seasons change, we must too. From our skincare routine, mood, diet to even our playlist, the transition is natural if not necessary. Kareena Kapoor Khan’s personal nutritionist Rujuta Diwekar recently took to Instagram to share a monsoon food guide.
Here are the key takeaways:
Make a shift from green veggies to creepers
Rujuta says that the soil in monsoon season is not suitable to grow green leafy vegetables and therefore, we must shift to creepers like pumpkin and root vegetables like sweet potato. Exceptions to this are the wild and uncultivated greens that shoot up during the season.
Every region has its own special recipes and that’s very important for a person’s gut bacterial diversity. Seasonal food also acts as a booster for immunity.
Grains and millets
Nachni is the millet for rains and according to the nutritionist, you should eat it in the form of porridge, bhakri or even a papad. She says to avoid multi-grain bread, flour and biscuits throughout the season. Since monsoon comes with festivals, the focus should shift to eating smaller millets like rajgeera, samo, kuttu, mandua and more, which should be eaten traditionally and with a combination of yoghurt, butter etc. This ensures optimum assimilation.
Pulses
Two important pulses to incorporate in your meal during the monsoon season are: kulith (horsegram) and alsaane (Goa beans). These pulses are natural sources of protein and are also great for your skin and hair.
Monsoon specials
While summers are for mangoes, monsoon is for everything deep-fried. According to Rujuta Diwekar, we must use filtered groundnut, mustard or coconut oil and not re-use the oil for cooking afterwards. Without essential fats in the diet, vitamin D cannot get assimilated and these fats also help to regulate blood sugar.
So go ahead and enjoy that cuppa with some soul-satisfied deep-fried snacks as it pours outside.
