Eat

I eat almost everything with my hands. The few exceptions include soup and chocolate mousse, but generally, all foods are finger food to me.

It may just be because I'm Indian and it's culturally normal to eat with my hands. Also, I've never been taught by my parents to use a knife and fork, and any foray into cutlery-use was either experimental or necessitated by circumstances. Like that time I attended an etiquette course and was flabbergasted that while the instructors thought to teach me about cutlery, they failed to mention that not all cultures fit within this "norm."

With limited kitchen space, the spice rack has grown in popularity. It allows you to take stock of your spices in a nice, neat order. When you’re ready to cook, simply grab, shake, and put the spice container back in its place. But have you ever stopped to wonder if this was good for the spices?

The reality of the matter is that the best place to store your spices all has to do with temperature, moisture, and sunlight. Let's take a look at the reasoning behind the ideal storage place for your spices.

Avoid The Spices Rack

I used to get really bad headaches all the time (I’m talkin’ tons of tears). Thankfully, I only suffer from headaches occasionally now, and I’m convinced the improvement has to do with diet.

If you frequent Japanese restaurants as much as me, you know how delicious miso soup is. If you want to save a buck, or eat at home for a change, this is the recipe for you. It should make about 4 servings and will literally take 15 minutes to make. You never want to cook miso soup too long because otherwise the seaweed will turn to mush. Also, feel free to double or halve this recipe to make the desired amount you're looking for. Don't feel bad about making or eating too much though: This recipe is only around 22 calories per serving!

Ingredients:

Shrimp shell broth is the new bone broth. Take your shrimp shells — something you would have thrown out anyway — and turn them into liquid gold.

Growing up, my sister and I were vegetarians, in a family full of meat-eaters. So, our dinner plates often seemed incomplete because our family didn’t really know how to work around our diet restrictions.

However, one night, my mother was making tuna noodle casserole, and decided to switch things up a bit, in order to fit our needs. She made a separate, vegetarian-friendly casserole dish that has been one of my all-time favorite go-to comfort foods ever since. It’s one of those things where you really can’t help yourself. I’m known to go for seconds (okay, thirds).

Stir fried foods make great lunches: They're so easy to whip up in a moment’s notice! If you want to give your stir fry a slight Asian twist, try this easy recipe. It should be enough to make two servings and tastes fantastic. If you don't have the exact vegetables I list, that's okay, too: You can substitute them with your favorites and keep the seasoning the same instead. You can also pair this recipe with noodles or quinoa instead of rice, if you so choose. It's all a matter of preference and availability.

Base ingredients:

Tahini is ground sesame seeds – it’s a product which is rich in nutrients and has been used in recipes and as a healing agent for centuries. The sesame plant is native to India and was found growing naturally from northeastern Africa to the far east. The seeds were primarily used for their oil, as a base for perfumes and as a seasoning. The name sesame is derived from the ancient Egyptian word sesemt and later from the Greek word sesamon.

Cold? Cough? Stomach a bit upset? Make a ginger garlic broth that you can sip as a soup, or have with rice to detoxify your system and heal yourself with these Ayurvedic ‘heating’ herbs.

We hear quite a bit about the risks of consuming diet drinks, as well as MSG. But are they really as evil as is painted by many health websites? Let’s find out!

Is MSG bad for me?

Most people consider Monosodium Glutamate (or MSG) to be a mild, harmless flavor enhancer. From salad dressings to chips to most fast food – the use of MSG is unrestrained when it comes to the packaged food industry.

Why is MSG used?