Flavourful nutritious food

Trouville-sur-Mer is a town known for its sea water massages and algae treatments since the 18^th century. Little wonder, Chef Thyriot wishes to continue the wellbeing theme. His mantra for all his recipes, he says, is freshness. He visits the markets early every morning, picking his fruits, vegetables and fish for the day. Speaking in French, with a few English words thrown in, he explains his food philosophy. “I only use natural products,” he emphatises, “I ensure that all the fruits and vegetables I pick are organically grown. And the fish has to be bio-certified—and local, so I am sure it is fresh.”

“I respect the seasons,” he adds, “I will not pander to the whims of my customers… no, no. I will not serve strawberries in January.” His menu, thus, is an everchanging scene, depending on the availability of produce. To ensure the rich original flavours come through in his cooking, Chef Thyriot also holds back on seasoning.” I never use taste enhancers,” he says. “Most are bad for health, and many mask the real taste of good cooking.” His tone implies that taste enhancers are for lesser beings not blessed with culinary skills and preferred by those with undeveloped taste buds. He sees salt as a taste enhancer too, and “uses just a little,” enough for the body’s need.

Pepper can do no harm

However, he does have a favourite seasoning that comes high on his list leaving behind other natural seasonings derived “from aromatic plants of natural origin” that he uses, like star anise and cinnamon. Pepper, Chef Thyriot believes, is a do-good spice, and using it freely can do no harm. As such, he uses pepper in many forms. “Black pepper, white, green and red pepper,” he intones, counting them out on his fingers. Seeing my confusion over whether the red and green peppers are actually capsicum, he quickly explains that they are different stages a pepper goes through in its evolution. The green is of course pepper in its fresh form, known also to India as a pickle doused in brine, and the red is its last stage, if it is not dried but allowed to ripen. Each, he says, has its own taste, with white pepper being a milder version of the dark variety that is more popular in India.

His passion for pepper has helped him find 45 different varieties sourced from India, South America and elsewhere. Even more enterprising is the fact that he has helped to create Gatelier pepper, a variety of pepper that grows in the local climate. “Pepper was so precious that it was used as payment at one time,” he explains, “so the thrifty French learnt to grow French pepper.” His version is even milder, “but rich in flavour,” he adds triumphantly.

Of course, the ways he uses his peppers are varied. “I rarely cook the pepper, as it breaks the taste,”  he says, “but sometimes a dish requires it. I prefer to infuse the pepper whole, for a rich flavour, but of course it must be in heat less than 85 degrees to ensure the flavour is maintained.” When he uses ground pepper, it is mostly at the end of the cooking, and he will pound the seeds with a mortar and pestle to get the maximum out of the spice. “Pepper has curative qualities and these are preserved when it is neither cooked not ground rashly,” he says.

The magic of honey

Also high on his list of condiments is honey. The hotel ensures there is a fresh and organically guaranteed supply. “There are two major hives on the roof of the hotel,” he says,“and two queens in the two hives. The honey from the hives is flavoured not just with the scent of local flowers but sometimes the bees go 30km away to bring pollen from the acacia trees in the woods, so we get honey with that flavour too.” The hives are the hotel’s way to help preserve a vital Natural resource that is being threatened by development and progress. “Bees are disappearing around the world,” he says, his hands moving eloquently to express despair.

As part of his additional duties as F&B Manager, Chef Thyriot also keeps an eye on all purchases for the kitchens in the hotel, ensuring they are in line with his philosophy of wellness. His days he says are busy. Divided into four parts, from procuring of fresh products every morning, when he chats with the fishermen to know what they have caught and “learn from them about the product,” to teaching younger chefs the important aspects of good cooking. He is not very happy with the third aspect of his job, “the marketing part, where I have to talk about what I do,” but enjoys the past part of the day’s duties, wherin he interacts with his customers over dinner,  the only meal his restaurant serves. “I like to get their feedback, to know what they liked more; to explain to them—if they ask—about the dishes they have ordered. It gives me great satisfaction. And that”, he adds conclusively, “ensures I sleep soundly at night.”

The post A Michelin chef’s fine art of using pepper appeared first on Complete Wellbeing.

Here are a few home remedies that will help you get rid of that tan.

1. Multani mitti and lemon

Fuller’s Earth or multani mitti is a potent ingredient for every skin problem and lemon is rich in vitamin C and has natural bleaching properties. When these two ingredients come together, they make an excellent face mask for oily acne-prone skin. It will help in lightening the skin, deep cleanse pores and tighten the skin.

How to make

Take 1tbsp of multani mitti and add lemon juice to it to form the consistency of a cream. Apply all over the face and neck and keep it on for 30 mins. Once completely dry, wash it off with cold water and pat dry the skin. Apply aloe vera gel to moisturise and soothe the skin.

2. Yoghurt and honey

Yoghurt is loaded with zinc which is the best medicine for sun-scorched skin. It has natural bleaching properties that help lighten skin tan. Honey has moisturising properties. With regular usage, it adds a glow to the skin by restoring its deepest layers. It is loaded with anti-oxidants that slow down the signs of aging like wrinkles and fine lines. Both honey and yoghurt together help to repair skin damage by sun. This face mask is the best option for those with normal to dry skin types.

How to make

Take 2tbsp of thick yoghurt and add 2tsp of honey to it. Stir the mixture well to form a creamy consistency. Apply the face mask and keep it on for 30 mins. Wash off with cold water and pat dry.

3. Milk cream and kesar [Saffron]

This face mask is the best choice for those with dry and sensitive skin. Milk cream helps in lightening the skin with its phenomenal brightening properties. Milk also soothes sunburn as it has cooling and skin-repairing properties. Saffron gives a healthy glow to the skin and helps in preventing acne and blemishes. Both together can lighten skin tan and pigmentation.

How to make

Take 5 – 6 strands of saffron and submerge it in 2tbsp of cold milk. In a clean bowl, add 1½ tbsp milk cream and add the saffron and milk. Stir the solution thoroughly to mix the goodness of saffron with the milk cream. With the help of a face pack brush, apply all over the face and neck. Keep it on for 30 min and rinse with water, then pat dry.

4. Potato, aloe vera and besan

Potato has certain elements that act as natural bleaching agents and hence is known for removing pigmentation from skin. An effective anti-ageing substance, potato also helps remove dead skin cells from the face.

Besan [gram flour] is a popular ingredient for its cleansing, lightening and moisturising properties. It is also a mild exfoliating agent, suitable for all skin types.

Aloe vera helps in soothing the sunburn. Together, these three ingredients can improve your complexion. This face pack is one of my favourites to remove sun tan.

How to make

Grate 1 potato and squeeze out the juice from it. Add 2tbsp of besan and 1 tbsp of aloe vera to it. Mix these thoroughly to form a cream like thick consistency; apply on the face. Keep it for around 30 mins and wash off with cold water.

5. Sandalwood powder and rose water

Sandalwood is a magical ingredient for skin lightening. The natural oils present in it effectively remove every layer of pigmentation, provided you use it regularly. It has several anti-ageing benefits for the skin as well. A face pack of sandalwood powder and rose water face is the epitome of goodness and makes the skin soft and supple.

How to make

In a clean bowl, add 2tbsp of sandalwood powder and rose water to form a thick paste. Apply all over the face and neck and keep it for around 40 mins. Once completely dry, wash it off with cold water and pat the skin dry. Apply aloe vera gel.

6. Tomato and honey

Tomato is super-rich in vitamin A, C and E, all of which are essential for healthy skin. Most of the skin damage is due to oxidation. Tomatoes and honey contain anti-oxidants, which help counter this effect. Apply this mask thrice a week and you’ll see the results within a month.

How to make

Take a juicy red tomato and cut it into half. Add 1tbsp of honey to the juicy flat surface and apply it on the face in circular motion. Keep doing it for around 5 – 10 mins. Once done, leave it like that for 15 – 20 mins and wash off with chilled water.

Tanning is a defence mechanism of our skin. When the skin is exposed to the UVB rays, it increases the production of melanin which, in turn, darkens our complexion in an uneven way, leading to various skin problems.

Skin glow juice

Here’s a recipe for a juice that will bring back that lost glow to your face. Have this juice daily, first thing in the morning on an empty stomach and you will notice the difference within a month.

Ingredients

• 1 medium size carrot
• 1 medium size beet
• 1 tomato
• 2tbsp lemon juice
• 1tbsp honey
• 5 – 6 mint leaves
• 10 – 12 cilantro
• Salt [as per requirement]

Method

Put all the ingredients into a blender; blend thoroughly to form a pulpy juice. You can strain this if you want or have it as it is.

A few healthy diet choices and easy-to-make face masks is all it takes to keep your skin glowing this [and every!] summer.

The post 6 DIY face packs to lighten your skin tan appeared first on Complete Wellbeing.

An energy ball or bar made of dates and nuts is best eaten as a post-workout snack or between meals as eating 6 – 7 dates provides about 130 calories.

These energy balls last up to 15 days if you refrigerate them in an air-tight container. You could even flatten them out in a tray and cut them in squares if you like.

Ingredients

• Dates – 500 grams pitted
• Nuts – 1 cup [mix of almonds, pistachio, cashew nuts and walnuts]
• Raisins – ¼ cup
• Honey – 2 tsp
• Ghee – 3 tsp
• Roasted sesame seeds as needed

Preparation method

1. Toast all the nuts separately and grind them coarsely.
2. Heat a tsp of ghee and fry the raisins until they puff up.
3. Heat 2 tsp of ghee, add dates and sauté until dates become soft.
4. Add the nuts, raisins, honey and mix well.
5. Grease your hands with ghee and make balls while the mixture is still warm.
6. Roll them on roasted sesame seeds to coat them well and store in an air tight container.

The post These delish energy balls can be a great post-workout snack appeared first on Complete Wellbeing.