The Summer Bloating Struggle
Summer in India brings mangoes and vacations, but it can also bring a host of digestive woes. The intense heat can slow down our metabolism and digestive processes. We tend to drink less water than we need, leading to dehydration, which further hampers
digestion and causes constipation and bloating. Furthermore, our summer diets, often laden with ice creams, sugary cold drinks, and fried snacks, can throw our gut health off balance. This combination often results in that familiar, uncomfortable feeling of being bloated, gassy, and sluggish, making it hard to enjoy the season to its fullest.
Why Almond Curd is Your Gut’s Best Friend
Traditionally, we turn to dahi (yoghurt) for its cooling and digestive properties. Its probiotics are excellent for maintaining a healthy gut microbiome. However, for those who are lactose intolerant or looking for a plant-based alternative, almond curd emerges as a stellar hero. Made from almonds, it’s naturally light and dairy-free. When fermented with a vegan starter culture, it becomes a powerhouse of probiotics, the beneficial bacteria that help regulate your digestive system, reduce inflammation, and can significantly ease bloating and gas. Almonds are also a good source of fibre and healthy fats, promoting satiety without the heaviness associated with dairy in some individuals.
How to Make Almond Curd at Home
Making your own almond curd is surprisingly simple and ensures you have a fresh, preservative-free supply. **Ingredients:** - 1 cup raw almonds, soaked overnight - 3 cups water, divided - 2-3 green chilli tops (the crowns) or a vegan yoghurt starter culture **Instructions:** 1. Drain and rinse the soaked almonds. Peel the skins off for a smoother curd. This step is optional but recommended. 2. Blend the peeled almonds with 1 cup of water until you have a completely smooth, creamy paste. 3. Add the remaining 2 cups of water and blend again to form a thin milk. 4. Strain the milk through a muslin cloth or fine-mesh sieve into a saucepan, squeezing out all the liquid. 5. Gently heat the almond milk on low heat, stirring continuously, until it’s warm to the touch (around 35-40°C). Do not boil it. 6. Pour the warm milk into a glass or ceramic bowl. Add your starter (chilli tops or a spoonful of existing vegan curd) and stir gently. 7. Cover the bowl and let it sit in a warm, dark place for 8-12 hours, or until the curd is set. The time will vary based on the ambient temperature. Do not disturb it during this time. Once set, refrigerate for a few hours before use.
Recipe 1: Cooling Cucumber & Mint Soup
This soup is the epitome of summer refreshment. It's hydrating, light, and incredibly quick to prepare. **Ingredients:** - 1.5 cups chilled almond curd - 1 large cucumber, peeled and roughly chopped - A handful of fresh mint leaves - 1 small green chilli (optional) - Juice of half a lemon - Salt and roasted cumin powder (bhuna jeera) to taste - A splash of cold water, if needed **Instructions:** Combine the almond curd, chopped cucumber, mint leaves, and green chilli in a blender. Blend until perfectly smooth. Add lemon juice, salt, and cumin powder, and give it one last pulse. If the soup is too thick, add a splash of cold water to reach your desired consistency. Pour into bowls, garnish with a mint sprig, and serve immediately.
Recipe 2: Creamy Tomato Gazpacho
A tangy, vibrant soup that’s packed with vitamins and flavour. The almond curd adds a beautiful creaminess that balances the acidity of the tomatoes. **Ingredients:** - 1 cup chilled almond curd - 3 large ripe tomatoes, roughly chopped - 1/2 red bell pepper, chopped - 1/4 red onion, chopped - 1 small clove of garlic - 1 tbsp olive oil - Salt and black pepper to taste **Instructions:** Place tomatoes, bell pepper, onion, and garlic in a blender. Blend until smooth. Add the chilled almond curd, olive oil, salt, and pepper. Blend again until fully combined and creamy. For an extra smooth texture, you can pass the soup through a sieve. Chill for at least 30 minutes before serving. Garnish with a drizzle of olive oil and finely chopped coriander.
