hair care, natural oils can prove to be quite beneficial. If you wish to have a soft, supple and nourished skin, then
natural oils can do wonders as they have their own unique set of skin benefitting properties. Rice bran oil is used as a dressing in salads. It is not only great for cooking but is also widely used as a natural skin care product. It is quite rich in various vitamins, minerals and antioxidants. Rice bran is the outer layer of rice grain. According to Bangalore-based nutritionist Dr. Anju Sood, "Rice bran oil has the right amount of poly unsaturated fatty acids in it. Apart from this, it also has flavonoids present which can do wonders for skin and hair health." Here's a list of 5 benefits that rice bran oil has to offer. Read on to know more about them.
1. Nourishes Hair: Rice bran oil is rich in
omega 3 and 6 fatty acids which help nourish the hair. If you happen to have frizzy hair, then bring this oil to your rescue as regular use of this use oil could possibly make your hair thicker and easily manageable. To reap its benefits, massage your hair using this oil before hair wash. It will keep your hair follicles healthy.
Rice bran oil enhances the blood circulation around the eye area and prevents puffy eyes and dark circles
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Much before man knew how to hunt or farm, leave alone adulterate or pollute, he foraged for food. It was as organic as it could get. That's one amongst many other movements that the culinary world is bouncing back to in its effort to go green again. Sustainable food is the watchword in today's polluted milieu with more and more practices geared towards eating and cooking clean.
Into the Wild
Modern-day foraging is hunting for exotic wild flowers, seaweeds, ferns, mushrooms and root veggies to add that outlandish touch to culinary creations. Chef Rene Redzepi of world-renowned restaurant Noma in Copenhagen took the culinary art of foraging to new levels with his wild food initiative. He hopes that one day schools will teach children about "natural food" the same way they do about reading, writing, and maths. Foraging reconnects people with nature in a really positive way. Once you can identify plants, appreciate their culinary and medicinal values, you are left with a deep awe and respect for them. "We do forage but not every day. It is intense. We source things like bamboo rice, bamboo shoots, sea buckthorn and edible flowers for our Tasting Lab menu twice a month where diners get a 13-course meal with rare Indian ingredients," says chef Sujan S.
Garden like a chef
The chef-to-farmer transition and vice versa is but natural. Their food sensibilities are so much in sync. Increasingly, chefs are growing what they cook, whether it's microgreens in a small incubator or apples, lavender and honeybees in a vast rooftop garden. A lot of chefs from Delhi and Mumbai have turned farmers running small farms supplying organic produce to other chefs "You won't believe what all we can grow in our backyard — right from microbeets to parsnips and artichokes," says chef Sujan S. In-house culinary gardens are big. Be it terrace gardens in residential homes or herbariums at posh hotels, it gives a sense of reassurance about what you are consuming at the end of the day.
Know your source
A Delhi-based restaurant launched their earth menu giving details of all the farmers and organic stores they have tied up with and intricate geographical details of each dish on the menu. "You have to be absolutely transparent with your health-conscious customers to be trusted these days," says chef Abhishek Basu. Globetrotting diners want to know everything — the way a certain food tastes, how the farmer grew it and how far it travelled to get to the plate. "We'd rather give our guests pure food that's healthy for their bodies," adds Basu who recently grew gorgeous rocket leaves and lettuce in discarded bathtubs.
Guess, it's time to get those gardening gloves on!
-Foraging reconnects people with nature in a positive way. Once you know plants, appreciate their medicinal values, you are left with a deep awe for them.
-Diners today want to know everything — the way a certain food tastes, how the farmer grew it and how far it travelled to reach the plate.