HOW TO GET THAT FESTIVE GLOW

As we approach the season of festivities, nutritionists suggest the diet that can help maintain good skin and hair

For those wanting to look their best, it would do good to prep internally, too. This is the right time to start following diets that boosts collagen and prevents hair fall as well as chipping of nails.

“The secret to lustrous mane and flawless skin lies not in our makeup case, but what we put on our plates — food,” says Luke Coutinho, MD, alternative medicine and founder, Purenutrition.me.

And for maintaining good skin and hair, one should be mindful of what they consume. When it comes to food, it is essential to eat enough vegetables, to ensure a proper supply of antioxidants such as vitamin C, vitamin A, zinc, etc.

“Maintaining a balanced diet of different coloured vegetables help the intake of maximum variety of nutrients. Increasing the amount of protein will also help strengthen the nails, maintain a supple skin, and hair growth,” says fitness nutritionist, Dr Pallavi Srivastava Ramchandani.

Another handy tip that could help you stay in line to reduce your indulgence during celebrations is sipping green tea, thin buttermilk, coconut water or a bowl of hot clear vegetable soup. “These beverages are rich in nutrients but low in calories. Antioxidants in green tea and soup, and the proteins in buttermilk fill you up so that you end up eating lesser when you are out,” says Dr Shweta Rastogi, author and clinical dietician, Gurunanak Hospital, Bandra (E). Here, nutritionists suggest a few recipes that will help look one’s best during grand functions.

LUNCH

Thai green veggie curry with brown rice

Ingredients: For the curry

3-4 small carrots, chopped 1 ■ ■ large potato, chopped 10-12 cauliflower florets ■ 1/2 cup green beans, chopped ■ 1 medium sized capsicum, ■ diced 1 cup thick coconut milk ■ 2 cups vegetable broth ■ 1tbsp coconut oil Salt ■ ■

For the green curry paste

3 Thai chillies 1/2 inch ■ ■ galangal or ginger 4 to 5 garlic ■ cloves 2 shallots or small ■ onions 1/2 cup coriander ■ leaves 2 lemon grass stalks, ■ chopped 1/2tbsp coriander seeds ■ 1tsp cumin seeds ■ 1/2tsp black peppercorns ■ 1/2tsp grated rind of lemon ■ Method

Chop the fresh ingredients for ■ the green curry paste

Add in the grinder with the ■ dry spices — coriander seeds, cumin seeds, peppercorns and lemon rind. Now, grind this mixture

If it’s too dry, add a little ■ water or coconut milk and grind. Keep this aside

Chop the vegetables, and ■ steam or boil them except capsicum. Drain the veggies and keep the broth. Don’t overcook

In a pan, heat coconut oil, ■ add green curry paste and capsicum. Fry for 1 minute

Add 1/2 of the coconut milk ■ and mix it with the rest of the paste. Add the vegetable broth and mix

Now add the mix cooked ■ vegetables and salt and bring the curry to a boil and simmer for 12-15 minutes

Add the remaining coconut ■ milk and simmer for 5 minutes. Garnish with chopped basil leaves

Serve curry with warm ■ brown rice.

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