November Guide for Conscious Eating

The greatest thing about the Indian winter is the abundance of fruit and vegetables that it brings with it. After the extended monsoon this year, the markets are finally bursting again, and every lane is dotted with handcarts laden with green guavas and Nagpur oranges.

Here’s our top pick for the season and a few ideas for what you can do with the produce.

  • Khichdi Mix: With the slight nip in the air in most places in the country, a simple Khichadi would be the perfect comfort meal. Try the new Conscious Food Khichadi Mix in a combination with seasonal vegetables such as red carrots, fresh peas, and snow-white cauliflower. A drizzle of our Gir ghee, and you’re on the road to Diwali detox!

  • Sesame oilSesame oil is known to for its excellent anti-inflammatory properties. Switch to sesame oil for your stir-fries (Indian and South-Asian style). It is especially flavorsome with greens—heat the oil to smoking point in a wok, add a few bashed cloves of garlic, a broken dried red chili or two, and tip in the greens; salt and stir-fry for a few seconds, et voila!

  • Guava: Blushing pink on the inside or white—which ones did you buy outside school as kids? Buy yourself a couple of guavas to cook into a Gujarati-style curry and treat yourself to a lip smacking namak-mirchi one fresh off the cart for the way back home!


  • Green garlic: The leela-lasan that makes the Undhiyu an Undhiyu is quite versatile. Toss some roasted or boiled and buttered potatoes in finely chopped green garlic or sprinkle some on your cream-style soup. Blend some coarsely minced green garlic in a small batch of butter and use it with warm dinner dinner rolls. Or simply add them in a ghee-based tadka to up an everyday daal.
  • Ber (Jujubes): Several varieties of Ber or Indian jujubes appear in the market with the onset of the winter. These are great sources of Vitamin C, and are the original Indian super food! Simply pop some as a snack or deseed and dry the jujubes in the sun and store them for a few months—they make for excellent sweet-sour additions to salads, quite like sundried tomatoes. Powdered dried Ber can also be added to smoothies or used a topping for oatmeal. Sounds like a weekend project?   

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