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Having a sustainable diet that changes with the seasons and incorporates the foods that are in tandem with the weather conditions, has been deeply rooted in Indian culture for longer than we give credit for. That being said, as we commence the Chaturmasya – or four-month abstinence period during the monsoons – it is important for scientific purposes to avoid including foods like leafy greens, milk, yoghurt and pulses in our diets due to the imbalances that could be caused in our digestive systems.
Typically, one wouldn’t associate these foods to be unhealthy or bad for ourselves, however the high humidity, low temperatures cause our systems to slow down considerably. However, it is equally crucial to acquire the nutritional benefits provided by these foods during the course of these four months too. That is why, adding specific seasonal preparations, ingredients and meals become the cornerstone of nourishment on an everyday, weekly and monthly basis. Here are some important guidelines to follow, in order to stay healthy and satisfied.
Foods To Eat Weekly
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Eating foods like boiled peanuts, makai (white corn), soaked and sprouted pulses root vegetables like yams and Colocasia, as well as gourds like pumpkin and bottle gourd, at least 2-3 times a week, keep the digestive system healthy and leaves us with a sense of satiety after a meal. When appetites are low and the digestion slows down during the monsoon, eating foods that are high in moisture, seasonal, steamed or fried, work well to keep the system warm and healthy during the monsoon season. Sprouted pulses are also great for fibre as well as immunity boosting purposes.
Foods To Eat Fortnightly
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Everyone is aware of the multitude of nutritional benefits that millets and pseudo-grains provide to the body. Including a portion of steamed or boiled millets like rajgira and kuttu, as well as making the most of the wild, uncultivated monsoon greens like Colocasia leaves, gongura, phodshi bhaji and more, depending on your topography, make up for the lack of adding leafy green vegetables to your diet during monsoon months. Eating these food varieties an average of 1-2 times every two weeks, is good for skin and hair health, as well as overall vitality.
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Foods To Eat Monthly
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Since the monsoon season also brings along interesting and fresh seasonal produce, eating preparations like alu vadi, pickled bamboo shoots, mushrooms, aniseed leaf pakoras at least once a month, lets you experience and taste the produce that is traditionally part of our food culture. Some ingredients like the mushrooms and tender shoots of bamboo can also be cooked fresh or preserved by pickling it for a few days, since these foods are great conductors of digestion and keeping bloating at bay.
