#cold pressed black sesame seed oil

[foodandnutrition2020]

Cold pressed white sesame oil has offer many health benefits. Read the full article to know the health benefits of Cold pressed white sesame oil.

[deliciously-vegan]

Jackfruit Bulgogi Empanadas

[[MORE]]

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

2 cans (540 g each) young green jackfruit, drained and rinsed

1/4 cup soy sauce 1/4 cup pure maple syrup (or agave) 2 tbsp black bean paste 2 tbsp sesame oil 2 tbsp rice wine vinegar 1 tsp garlic paste 1 tsp ginger paste 1 tsp gochujang 1/2 tsp black pepper

1 Asian pear; cored, peeled and grated 

1 tbsp olive oil 1 white onion, peeled and chopped

1/4 cup sesame seeds (white or black) 3-4 green onions, chopped

Place jackfruit in a food processor and blitz a few times. Transfer to a large glass mixing bowl.

Pour the; soy sauce, maple syrup, black bean paste, sesame oil, rice wine vinegar, garlic paste, ginger paste, gochujang, and black pepper into the food processor (no need to clean in between) and blitz a few times. Pour sauce over top of the jackfruit. Stir to coat well.

Squeeze out the excess juice from the grated pear and stir into the jackfruit mixture. 

In a large saucepan, heat 1 tbsp of olive oil over medium-low heat. Sauté the white onion for several minutes. Add cooked onion to the jackfruit mixture along with the sesame seeds and green onions.

Stir mixture well then set aside to marinate for at least one hour.

Assembly

Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop about one tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Alternatively, use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk.

Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Store leftovers in fridge. (They freeze nicely too.)

[ehab64]

Experience Premium Therapeutic Oils from Egypt

Experience Premium Therapeutic Oils from Egypt

At Bazaar Express, we offer a selection of the finest Black Seed Oil, Jojoba Oil, and Sesame Oil. These oils are celebrated for their health benefits and are produced by El Baraka, a prestigious factory located in Hurghada, Egypt.

Our products at Bazaar Express are cold-pressed from the highest quality Egyptian seeds, cultivated along the fertile banks of the Nile. El Baraka is a global leader in therapeutic natural oils, ensuring unmatched purity and effectiveness.

Black Seed Oil: Enhances immune function and overall health.

Jojoba Oil: Deeply nourishes the skin and addresses scalp issues.

Sesame Oil: Supports cardiovascular health and bone strength with vital fatty acids.

Discover the natural goodness of our premium oils. Visit Bazaar Express to explore our extensive product range and enjoy the numerous health benefits they provide.

[moonlight-at-dawn]

Sigeumchi-Namul/Korean-seasoned Spinach is so damn good and I really need to just start making some and leaving it in the fridge to eat through the week, cause it's so low-spoon and keeps well and is delicious cold~

Just blanch some spinach (boil for 30s-1m minutes then rinse in ice cold water or run under cold water tap), press the excess water out of it (either squeeze it with your hands or find some good weight to press it with. I'm thinking leave the spinch in a strainer in the sink and put a glass bowl full of water on top of it but i haven't tried yet). You might want to bunch it into a cube and chop it a few times (the amount of chops depending on how big a batch you've cooked).

Then season it with soy sauce (or coconut aminos and maybe add salt if soy-free), toasted sesame oil, toasted sesame seeds, minced garlic, chopped green onion, and, optionally, add some gochugaru (Korean red pepper flakes) or silgochu (shredded Korean red pepper) if you want some heat. Even regular black pepper is good in it if you don't like the spicy pepper heat.

I haven't tried, but it probably works well with frozen spinach too, just thaw it according to directions and then season as above. Probably takes longer to thaw than cook, but easier on clean up that way.

The amount of seasoning will depend on how big a batch you make, but start low then add more. Sesame oil is strongly flavored so start with a tsp. Maybe about .25 more soy sauce than sesame oil, but your taste will vary. It should taste nutty from the sesame oil and a bit salty.

[stuckthemarket]

2 Delicious and Healthy Recipes for a PCOD Diet

Polycystic Ovarian Disease (PCOD) also known as PCOS (Polycystic Ovarian Syndrome) is a hormonal disorder that affects many women of reproductive age. Managing PCOD often requires a combination of lifestyle changes, including regular physical activity and a diet rich in nutrients that help regulate hormones, reduce inflammation, and stabilize blood sugar levels.

Consuming the right food can play a crucial role in relieving symptoms such as irregular periods, weight gain, and insulin resistance. These 4 recipes are low in refined carbs and sugars and packed with nutrients, fibre, lean proteins, and healthy fats that support hormonal balance and overall health.

2 quick and delicious recipes for PCOD/PCOS Diet.

1. Quinoa (buy quinoa) and Vegetable Stir-Fry

Quinoa is a high-protein grain that is rich in fibre which makes it an excellent choice for those with PCOD. This quinoa and exotic vegetables (buy exotic vegetables) stir-fry is packed with colourful veggies, healthy fats, and lean protein, providing a balanced meal that keeps the blood sugar levels stable.

Ingredients:

- 1 cup quinoa

- 2 cups water or vegetable broth

- 1 tablespoon olive oil or organic cold pressed oils

- 1 small onion, diced

- 1 bell pepper, sliced

- 1/2 cup broccoli florets

- 1 garlic clove, minced

- 1 tablespoon low-sodium soy sauce or tamari

- 1 teaspoon sesame oil

- Fresh parsley or cilantro for garnish

- Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and combine it with water or broth in a saucepan. Cook the quinoa just as you cook rice.

2. In a pan, heat the olive oil or organic cold pressed oils over medium heat. Add the onion and garlic and let it cook for about 3-4 minutes.

3. Add the bell pepper, or any other exotic vegetables of your choice to the pan. Stir-fry for 5-7 minutes until the vegetables are fully cooked.

4. Add himalayan pink salt (buy himalayan pink salt), black pepper powder and soy sauce to the veggies. Please soy sauce if your choice, you can add any other sauce or chutney as per your liking.

4. Once the veggies are cooked, add cooked quinoa and season it with parsley or cilantro.

2. Chia Seed Pudding with Kashmiri Mamra Almonds / Badam

Chia seeds are a superfood loaded with omega-3 fatty acids, fibre, and protein, which can help manage insulin levels and support hormone regulation. This chia seed pudding is a perfect breakfast or snack option for women with PCOD.

Ingredients:

- 1/4 cup chia seeds (Soak it overnight)

- 1 cup Kashmiri Mamra Almonds / Badam (soaked in milk overnight)

- Apples or sliced fruit for topping

-1 Teaspoon Honey

- 1 tablespoon chopped nuts (almonds or walnuts)

Instructions:

1. In a bowl, combine soaked chia seeds, almonds soaked in milk, honey and chopped organic fruits of your choice. I would suggest apples and dates are a must.

2. Stir well to ensure the chia seeds are evenly distributed.

3. Since the chia seeds are already soaked overnight, they are ready to eat. The ideal time to eat chia pudding with almonds is during breakfast because it is high in fibre and proteins and super low in calories ideal for managing weight.

Conclusion: Managing PCOD through diet involves making smart food choices that help regulate blood sugar, reduce inflammation, and support overall hormonal health. These two recipes: Quinoa and Vegetable Stir-Fry, Chia Seed Pudding are not only nutritious but also delicious. They provide the nutrients needed to manage PCOD symptoms while keeping meals enjoyable.

[besuretocook-blog]

If you're looking for some delicious and easy vegetarian recipes to try today, you've come to the right place! Whether you're a seasoned vegetarian or just looking to add more plant-based meals to your diet, these recipes are sure to satisfy your taste buds. From hearty soups to flavorful stir-fries, there's something for everyone in this collection of ten tasty dishes. So, roll up your sleeves, grab your apron, and get ready to whip up some mouthwatering vegetarian goodness! 1. Vegetarian Pad Thai Ingredients: - 8 oz rice noodles - 1/4 cup soy sauce - 2 tbsp tamarind paste - 2 tbsp brown sugar - 1 tbsp vegetable oil - 1 onion, sliced - 2 cloves garlic, minced - 1 bell pepper, sliced - 1 cup bean sprouts - 1/2 cup chopped peanuts - Lime wedges, for serving Instructions: 1. Cook the rice noodles according to package instructions. 2. In a small bowl, whisk together the soy sauce, tamarind paste, and brown sugar. 3. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 4. Add the bell pepper and bean sprouts to the skillet and cook for another 3-4 minutes. 5. Add the cooked noodles and sauce to the skillet and toss to combine. 6. Serve the pad thai topped with chopped peanuts and a squeeze of lime juice. Cooking tip: Feel free to customize this recipe with your favorite veggies or protein sources, such as tofu or tempeh. 2. Stuffed Bell Peppers Ingredients: - 4 bell peppers - 1 cup cooked quinoa - 1 can black beans, rinsed and drained - 1 cup corn kernels - 1/2 cup salsa - 1/2 cup shredded cheese - Fresh cilantro, for garnish Instructions: 1. Preheat the oven to 375°F. 2. Cut the tops off the bell peppers and remove the seeds and membranes. 3. In a large bowl, mix together the quinoa, black beans, corn, and salsa. 4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. 5. Sprinkle the cheese on top of the stuffed peppers. 6. Cover the baking dish with foil and bake for 30 minutes. 7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 8. Garnish with fresh cilantro before serving. Cooking tip: You can experiment with different fillings for the stuffed peppers, such as rice, lentils, or mushrooms. 3. Lentil Soup Ingredients: - 1 cup dried green lentils - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 tsp cumin - 1 tsp turmeric - 1/2 tsp paprika - 6 cups vegetable broth - Salt and pepper, to taste - Fresh parsley, for garnish Instructions: 1. Rinse the lentils in a colander under cold water. 2. In a large pot, heat a drizzle of oil over medium heat. 3. Add the onion, carrots, celery, and garlic and cook until softened, about 5-7 minutes. 4. Stir in the cumin, turmeric, and paprika and cook for another minute. 5. Add the lentils and vegetable broth to the pot. 6. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender. 7. Season with salt and pepper to taste. 8. Garnish with fresh parsley before serving. Cooking tip: Feel free to add other veggies or greens, such as spinach or kale, to bulk up this soup. 4. Veggie Stir-Fry with Tofu Ingredients: - 1 block extra-firm tofu, pressed and cubed - 2 tbsp soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 2 bell peppers, sliced - 1 cup broccoli florets - 1 cup snow peas - 2 cloves garlic, minced - Cooked rice, for serving Instructions: 1. In a large skillet, heat the sesame oil over medium heat. 2. Add the tofu and soy sauce to the skillet and cook until the tofu is browned on all sides, about 10 minutes. Remove the tofu from the skillet and set aside. 3. In the same skillet, add the onion, bell peppers, broccoli, snow peas, and garlic. Cook until the veggies are tender-crisp, about 5-7 minutes. 4. Return the tofu to the skillet and toss to combine. 5. Serve the stir-fry over cooked rice. Cooking tip: You can swap out the tofu for tempeh or seitan in this recipe for a different protein source.

5. Roasted Vegetable Medley Ingredients: - 1 sweet potato, diced - 2 carrots, sliced - 1 zucchini, sliced - 1 red onion, sliced - 1 red bell pepper, sliced - 1/4 cup olive oil - 1 tsp garlic powder - 1 tsp dried thyme - Salt and pepper, to taste Instructions: 1. Preheat the oven to 400°F. 2. In a large bowl, toss the sweet potato, carrots, zucchini, red onion, and red bell pepper with olive oil, garlic powder, thyme, salt, and pepper. 3. Spread the veggies out on a baking sheet in a single layer. 4. Roast in the oven for 30-40 minutes, or until the veggies are tender and caramelized. 5. Serve as a side dish or over cooked quinoa or couscous. Cooking tip: Feel free to experiment with different vegetables in this recipe, such as eggplant, cherry tomatoes, or mushrooms. 6. Quinoa Salad with Lemon-Dijon Dressing Ingredients: - 1 cup cooked quinoa - 1 can chickpeas, rinsed and drained - 1 cucumber, diced - 1 bell pepper, diced - 1/4 cup chopped fresh parsley - 1/4 cup lemon juice - 2 tbsp Dijon mustard - 1/4 cup olive oil - Salt and pepper, to taste Instructions: 1. In a large bowl, mix together the quinoa, chickpeas, cucumber, bell pepper, and parsley. 2. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper. 3. Pour the dressing over the quinoa salad and toss to combine. 4. Serve chilled or at room temperature. Cooking tip: This salad makes a great make-ahead meal prep option for busy weekdays. 7. Eggplant Parmesan Ingredients: - 2 large eggplants, sliced into 1/2-inch rounds - 2 eggs, beaten - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 2 cups marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil, for garnish Instructions: 1. Preheat the oven to 375°F. 2. Dip each eggplant slice into the beaten egg, then coat in breadcrumbs mixed with Parmesan cheese. 3. Place the coated eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown. 4. Spread a layer of marinara sauce in a baking dish, then arrange a layer of baked eggplant slices on top. 5. Repeat the layers until all the eggplant slices are used up. 6. Top the eggplant with remaining marinara sauce and shredded mozzarella cheese. 7. Bake for 25-30 minutes, or until the cheese is melted and bubbly. 8. Garnish with fresh basil before serving. Cooking tip: For a healthier version of this dish, you can opt to bake the eggplant slices instead of frying them. 8. Black Bean Tacos Ingredients: - 1 can black beans, rinsed and drained - 1 tsp chili powder - 1/2 tsp cumin - 1/4 tsp garlic powder - 1/4 tsp onion powder - 1/4 cup water - 8 corn tortillas - Toppings: avocado, salsa, shredded lettuce, cilantro Instructions: 1. In a small saucepan, heat the black beans, chili powder, cumin, garlic powder, onion powder, and water over medium heat. 2. Cook until the beans are heated through and the sauce has thickened slightly, about 5 minutes. 3. Warm the corn tortillas in a dry skillet or microwave. 4. Fill each tortilla with a scoop of black beans and your favorite toppings. 5. Serve immediately. Cooking tip: Feel free to customize these tacos with your preferred toppings, such as vegan cheese, pickled jalapeños, or hot sauce. 9. Vegan Lentil Sloppy Joes Ingredients: - 1 cup dried brown lentils - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1/2 cup ketchup - 2 tbsp tomato paste - 1 tbsp soy sauce - 1 tbsp maple syrup - 1 tsp chili powder - 1/2 tsp cumin - Salt and pepper, to taste - Burger buns, for serving Instructions: 1. Cook the lentils according to package instructions. 2. In a large skillet, heat a drizzle of oil over medium heat. 3. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. 4. Stir in the cooked lentils, ketchup, tomato paste, soy sauce, maple syrup, chili powder, cumin, salt, and pepper. 5. Cook for another 5 minutes, or until heated through. 6. Serve the lentil mixture on burger buns. Cooking tip: You can add a touch of liquid smoke or smoked paprika to give these sloppy joes a smoky flavor.

10. Butternut Squash Risotto Ingredients: - 1 small butternut squash, peeled and diced - 2 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 cup arborio rice - 1/2 cup white wine - 4 cups vegetable broth - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh sage, for garnish Instructions: 1. Preheat the oven to 400°F. 2. Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. 3. Roast in the oven for 25-30 minutes, or until tender and caramelized. 4. In a large pot, heat a drizzle of oil over medium heat. 5. Add the onion and garlic and cook until softened, about 5 minutes. 6. Stir in the arborio rice and cook for another minute. 7. Add the white wine and cook until absorbed. 8. Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the rice is creamy and tender, about 20 minutes. 9. Stir in the roasted butternut squash and Parmesan cheese. 10. Season with salt and pepper to taste. 11. Garnish with fresh sage before serving. Cooking tip: Feel free to swap out the butternut squash for other roasted veggies, such as mushrooms or asparagus, to mix up the flavors in this risotto. No matter your dietary preferences, these ten delicious and easy vegetarian recipes are sure to become staples in your kitchen. Whether you're hosting a dinner party or just looking for a quick weeknight meal, these plant-based dishes are packed with flavor and nutrients. So, grab your apron and get cooking - your taste buds will thank you! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty https://besuretocook.org/10-delicious-and-easy-vegetarian-recipes-to-try-today/?feed_id=343&_unique_id=66fa61c944ab4 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[elenasunshinemagazine]

3 recipes with delicious and healthy microgreens

Microgreens are a natural product. The composition of microgreens, along with vitamins and minerals, already includes natural, digestive enzymes that help to assimilate healthy elements completely.3 recipes with delicious and healthy microgreens.

Microgreens come in a variety of flavors - from spicy to nutty, lemon? And the list of nutrients contained in these little miracles is huge.

The healthiest microgreens

The range of microgreens available today is huge. Wash the greens immediately before eating, so after the plant is cut, it is sent to the refrigerator in this form for storage. It is not recommended to wash the microgreens under the tap: the stems are quite fragile and easily break under water pressure. Therefore, you can simply rinse it in a saucer with water and blot it with a napkin.

Pea shoots

Microgreen peas are sprouts grown from seeds and have at least 2-3 real leaves. At this stage of development, they contain the maximum amount of vitamin and mineral substances and amino acids. In terms of the number of healthy elements, microgreens are significantly superior to ripe peas.

Microgreens grown at home contain vitamins A, B, C, E, K, PP, phosphorus, potassium, manganese, iron, zinc, proteins, interchangeable, and essential amino acids.

Young, juicy pea sprouts are the healthiest in the winter season when the body suffers from a deficiency of healthy vitamins, and micro- and macroelements. Sprouted microgreens of peas have a powerful immunomodulatory, antioxidant, and rejuvenating effect.

Salad with spinach and microgreens

A very low-calorie and healthy salad that contains a lot of dietary fiber. You can eat at any time of the day, with a side dish or a meat dish. In the form of microgreens, you can use any sprouted greenery. Microgreen peas are a delicious, natural, and healthy product.

Its cultivation will not take much effort and time. The cut microgreen peas can be stored for 2-3 days by placing them in a tightly closed plastic container on the bottom shelf of the refrigerator. After this period, the seedlings lose their delicate taste and healthy properties.

Ingredients: Black sesame 1 teaspoon Tomato 1 piece Bulgarian pepper 1 piece Fennel (crushed) 2 tablespoons Spinach 2 tablespoons Micro-green peas 1 tablespoon Salt to taste

Instruction:

Cooking time 15 minutes Rinse vegetables and herbs in running water. Chop the bell pepper, tomato, fennel, and spinach. Add microgreens, sprinkle with sesame seeds and salt to taste. If desired, you can add a little olive oil. Mix all the ingredients.

Radish sprouts

Radish sprouts are rich in essential amino acids and chlorophyll, which has all the benefits, from anticancer properties to improved digestion. Radish is rich in fiber, essential oils, anthocyanins, vitamins, and macro- and microelements. One of the most popular varieties of microgreen plants. It looks beautiful because of its unusual purple-green color. It is widely used in cooking for making salads and decorating various dishes.

Salad with radish microgreens

We strengthen our immunity with greens, and seedlings of micro-green radish.

Ingredients: For salad: Radish micro-greens 1 cup Orange, peeled and diced 1 piece Avocado, peeled and diced 1 pc Chopped carrots or daikon 1/2 cup Walnuts 1/4 cup For refueling: Cold-pressed olive oil 1 tablespoon Lemon juice 1 tablespoon Finely chopped garlic 1 clove Salt and pepper to taste

Instruction:

Cooking time 15 minutes

Place the sprouted microgreens in a salad dish and add the remaining ingredients. Mix the ingredients of the dressing thoroughly in a separate container and pour the resulting liquid over the salad. The specified amount is enough for 1-2 servings. Arrange the salad in portioned salad bowls, and decorate the top with cheese petals, which we cut with a vegetable cutter. And you can serve it on the table.

Sunflower shoots

The taste of sunflower stalks crosses the border between nutty and lemon, with a more herbal taste. Sunflower shoots are best eaten in salads and sandwiches. Sunflower microgreens have an impressive nutritional composition. This is the best microgreen for a complete replacement for vegetable protein. Sunflower shoots contain all the essential amino acids, as well as iron, potassium, magnesium, calcium, copper, and phosphorus. They are especially rich in zinc, which has many benefits, including strengthening the immune system and improving digestion. Sunflower seedlings are ready for harvesting in about 10 days. By trying and combining different types of microgreens, you can create completely new flavor combinations.

Halva from sunflower seedlings

What is the difference between live halva and ordinary halva? The fact that it is really alive, with active enzymes and without sugar. Such a product cleanses the body well. Parchment provides additional enzymes for better absorption, as well as a set of vitamins and minerals. Cocoa enhances the taste and acts as a natural stimulant. In the complex of all ingredients, halva from sprouts is a high-energy food.

Ingredients: Sunflower seeds 10.58 oz Cocoa 2 tablespoons Honey 5.29 oz Parchment 3 tablespoons

Instruction:

Cooking time 20 minutes

Sunflower microgreens contain a very rich set of vitamins, minerals, proteins, and high-quality fats. Very dense food. You can eat just like that, with honey, and add it to salads. They taste neutral. As an independent dish, halva is probably the best.

Sunflower seeds (without shells) should be washed and filled with drinking water for 3 hours. Flip into a colander, cover with wet gauze in four layers and leave at room temperature for 2 days.

Scroll the microgreens on a meat grinder with a small or medium grate twice. Add honey, parchment, and cocoa, and stir everything. Halva is ready. You can add a handful of apricot pits or almonds for piquancy. Store in the refrigerator for no more than a week. Bon Appetit!

https://elenasunshinemagazine.com/cooking/3-recipes-with-delicious-and-healthy-microgreens/

[coldpressedoil]

Indulge in the robust and nutty flavor of cold pressed black sesame oil. Made from carefully selected sesame seeds, this oil is cold pressed to preserve its natural goodness and rich aroma. Perfect for stir-fries, dressings, marinades, and more, it adds depth and complexity to your culinary creations. Try it today and experience a new level of taste sensation.

[spndhsmony]

Check out this listing I just added to my Poshmark closet: Cold Pressed Black Seed Oil All Natural HalalEveryday 16oz.

[ehab64]

Experience Premium Therapeutic Oils from Egypt

Experience Premium Therapeutic Oils from Egypt

At Bazaar Express, we offer a selection of the finest Black Seed Oil Egypt, Jojoba Oil Egypt, and Sesame Oil Egypt. These oils are celebrated for their health benefits and are produced by El Baraka, a prestigious factory located in Egypt.

Our products at Bazaar Express are cold-pressed from the highest quality Egyptian seeds, cultivated along the fertile banks of the Nile. El Baraka is a global leader in therapeutic natural oils, ensuring unmatched purity and effectiveness.

Black Seed Oil Egypt: Enhances immune function and overall health.

Jojoba Oil Egypt: Deeply nourishes the skin and addresses scalp issues.

Sesame Oil Egypt: Supports cardiovascular health and bone strength with vital fatty acids.

Discover the natural goodness of our premium oils. Visit Bazaar Express to explore our extensive product range and enjoy the numerous health benefits they provide.

[mesmara]

Mesmara Cold Pressed Cooking Oils products.

Cold Pressed Cooking Oils products.

Mesmara is a brand that offers a wide range of cold-pressedcooking oils that are known for their high quality and health benefits. These oils are extracted from various nuts and seeds using a traditional method that involves pressing them at low temperatures, which helps to retain their natural goodness and nutrients. In this article, we will take a closer look at the different types of Mesmara cold-pressed cooking oils and their benefits.

Mustard Oil Cold Pressed

Mustard oil is a popular cooking oil in India, and it is known for its pungent flavor and strong aroma. Mesmara’s cold-pressed mustard oil is made from mustard seeds that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in monounsaturated and polyunsaturated fats, which are good for the heart. It also contains high levels of vitamin E and antioxidants that help to protect the body from oxidative damage.

Extra Virgin Olive Oil

Extra virgin olive oil is one of the healthiest oils in the world, and it is known for its high levels of monounsaturated fats and antioxidants. Mesmara’s extra virgin olive oil is cold-pressed from the finest quality olives to retain its natural flavor and nutrients. This oil is rich in oleic acid, which helps to reduce the risk of heart disease. It also contains high levels of polyphenols, which have anti-inflammatory and anti-cancer properties.

Coconut Oil Cold Pressed

Coconut oil is a popular cooking oil in India, and it is known for its unique flavor and aroma. Mesmara’s cold-pressed coconut oil is made from fresh coconuts that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in medium-chain triglycerides (MCTs), which are quickly metabolized by the body to provide energy. It also contains lauric acid, which has antibacterial and antiviral properties.

Safflower Oil Cold Pressed

Safflower oil is a healthy cooking oil that is rich in monounsaturated and polyunsaturated fats. Mesmara’s cold-pressed safflower oil is made from safflower seeds that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in linoleic acid, which helps to reduce cholesterol levels and improve heart health. It also contains high levels of vitamin E, which has antioxidant properties.

Sunflower Oil

Sunflower oil is a popular cooking oil that is rich in polyunsaturated fats. Mesmara’s sunflower oil is extracted from high-quality sunflower seeds using a traditional method to retain its natural flavor and nutrients. This oil is rich in linoleic acid, which helps to reduce cholesterol levels and improve heart health. It also contains high levels of vitamin E, which has

Sesame Oil Cold Pressed Black Sesame

Sesame oil is a flavorful and healthy cooking oil that is rich in monounsaturated and polyunsaturated fats. Mesmara’s cold-pressed black sesame oil is made from high-quality black sesame seeds that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in antioxidants and has anti-inflammatory properties that help to reduce the risk of chronic diseases.

Hulled White Sesame Oil

Hulled white sesame oil is a popular cooking oil in India, and it is known for its nutty flavor and aroma. Mesmara’s cold-pressed hulled white sesame oil is made from high-quality sesame seeds that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in monounsaturated and polyunsaturated fats, as well as vitamin E and antioxidants.

Niger Oil Cold Pressed

Niger oil is a healthy cooking oil that is rich in polyunsaturated fats. Mesmara’s cold-pressed niger oil is made from high-quality niger seeds that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in linoleic acid, which helps to reduce cholesterol levels and improve heart health. It also contains high levels of vitamin E, which has antioxidant properties.

Groundnut Oil-Cold Pressed

Groundnut oil, also known as peanut oil, is a popular cooking oil that is rich in monounsaturated and polyunsaturated fats. Mesmara’s cold-pressed groundnut oil is made from high-quality peanuts that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is rich in vitamin E and antioxidants, and it is also a good source of resveratrol, a compound that has anti-inflammatory and anti-cancer properties.

Sesame Oil Cold Pressed using Wood

Sesame oil is a flavorful and healthy cooking oil that is rich in monounsaturated and polyunsaturated fats. Mesmara’s cold-pressed sesame oil is made from high-quality sesame seeds that have been pressed at low temperatures using traditional wooden presses to retain their natural flavor and nutrients. This oil is rich in antioxidants and has anti-inflammatory properties that help to reduce the risk of chronic diseases.

Virgin Coconut Oil

Virgin coconut oil is a healthy cooking oil that is rich in medium-chain triglycerides (MCTs). Mesmara’s cold-pressed virgin coconut oil is made from fresh coconuts that have been pressed at low temperatures to retain their natural flavor and nutrients. This oil is a good source of lauric acid, which has antibacterial and antiviral properties. It also contains high levels of antioxidants, which help to protect the body from oxidative damage.

In conclusion, Mesmara’s cold-pressed cooking oils are a healthy and flavorful alternative to refined oils. These oils are made using traditional methods that help to retain their natural flavor and nutrients. They are also rich in healthy fats, vitamins, and antioxidants that help to promote heart health, reduce cholesterol levels, and protect the body from chronic diseases. So, next time you’re looking for a healthy and tasty cooking oil, consider Mesmara’s range of cold-pressed cooking oils.

[paramanaturals001]

5 Tips For Hair Care During The Rainy Season

Rainy season is finally upon us bringing with it the much-needed respite from the scorching heat of the summers. But that may not be good news for your hair. Most rainy days are bad hair days for quite a lot of us, when your hair seems to have a life of its own and refuses to be tamed however hard you may try. Frizzy hair suddenly seems to lose its sheen and lustre and go all over the place making you look unkempt despite all your efforts to the contrary. For some, it may just be the opposite with greasy, limp hair. Hair fall and an itchy scalp with dandruff can make things go from bad to worse. Let us help you with tips for a doable hair care routine for the rainy season to manage your tresses--a totally natural hair care routine too!

According to Ayurveda, each of us is born with a certain prakruti (prakriti) or individual characteristics which is determined by a combination of the three doshas--Vata, Pitta, Kapha--or the three elements of the energy governing all our bodily functions. The combination, balance and proportion of these doshas define the physical and mental characteristics of each one of us. Consequently, any disease or disorder in the body is attributed to an imbalance between the doshas. 

For example, people with a strong kapha constitution have very long, strong and dark (black) oily hair. Those with a strong pitta constitution do not have very thick hair, but often thin, brownish hair. And strong vata constitution types are characterised by dry, rough, thin, fragile hair. 

During the monsoon season, the cool and humid weather conditions slow down the movement of air (vayu) which results in accumulation of vata. The digestive fire (agni) also slows down leading to aggravation of pitta and kapha. This results in a tridoshic imbalance which leads to various skin and hair issues. Increased vata accumulation leads to increased frizziness and likelihood of hair splitting. Increased pitta leads to hair loss and premature greying. A kapha imbalance can lead to sluggishness, dandruff and poor scalp hygiene. Unfortunately, it's not a simple guess as to which one it's going to be. With all these things out of balance, the hair troubles are not unidimensional, but often a combination of multiple things. 

Now that you know why you're having a hard time keeping a healthy mane on your head, it's time to arm yourself with the best hair care tips and tricks to fight back common hair problems like dandruff, split ends, hair loss, itchy scalp and frizzy hair. Follow these tips diligently to regain your beautiful hair and keep them that way no matter what the season.

1. Oleation Or Oiling (Shiro-Abhyanga)

Why - Dry hair absorbs the salt and moisture of a humid environment, which makes its outer layer swell leading to that frizzy appearance. So, it is best to keep your hair well moisturized in order to keep it tame and enhance its texture and shine even in the rainy season.

What - Ayurveda recommends a regular Shiro abhyanga or head massage with herbal oils as a treatment for all hair or scalp issues. The choice of oils and herbs changes based on the problem. Oiling your hair regularly with a suitable herb-enriched oil not only conditions your scalp and hair but also nourishes the roots for healthy hair growth, boosts blood circulation, invigorates and strengthens the hair follicles, all while de-stressing you after a hard day at work. A warm oil massage also takes care of dandruff by moisturizing your dry scalp, and consequently, prevents acne caused by dandruff during the rainy season.

We recommend a shiro-abhyanga with Parama Naturals' herb-enriched all-purpose natural hair oil-cum-serum for healthy hair. This oil is a balanced blend of the purest and best of natural, time-proven oils and herbs that your hair needs on a regular basis, as a preventive and a therapeutic. Cold-pressed oils of Coconut, Castor, Sesame and Onion Seeds deeply nutrify your scalp. Herbs like Brahmi, Bhringaraj, Rosemary, Curry leaves, Fenugreek (Methi), Amla (Indian gooseberry) and Hibiscus reduce hair fall, encourage hair growth and improve the texture of your hair. With anti-bacterial, anti-microbial and healing properties, Turmeric and Neem oil protect your scalp from infections, which are common during the humid season.

How - For maximum benefits of the oil, warm the oil a little. Then apply on the scalp at least an hour before you wash your hair. Leaving it overnight before a hair wash is better. Leaving it on the roots on a regular basis, even after a hair wash, as a leave-in serum and conditioner is the best, because it prevents the hair roots (follicles) from drying, which is one of the main causes of hair fall. It also helps in detangling, conditioning and managing frizzy hair. This can be used on a daily basis as part of your self-care routine too. Keeping the scalp regularly oiled, even with just a few drops of this oil, keeps it conditioned and protected from the vagaries of the season. Remember not to massage vigorously to avoid hair breakage or hair fall. 

Ideally, people with a dry itchy scalp should use it at least thrice a week and leave it overnight to let your scalp and hair roots soak it all up. People with an oily scalp are also recommended to use can massage it in an hour or two before a head wash at least two times a week.

2. Cleansing With Mild Conditioning

Why - The importance of keeping your scalp clean cannot be emphasized enough. Rain water is acidic and can disturb the pH of your scalp making it greasy and prone to infections. It is therefore mandatory to immediately wash your hair if you've been caught in a downpour and wet your head. Otherwise, keep your hair and scalp clean by washing thoroughly twice a week.

What - Shampoos and cleansers with harsh chemicals like sulfates and parabens damage your hair and only aggravate your woes. Therefore, it is best to opt for natural, chemical-free cleansers to keep your hair clear of any dirt, grease, dandruff or microbes. You can choose an Ayurvedic, herbal shampoo or make one of your own just like your mother and grandmother did--with natural, Ayurvedic herbs like Reetha (Indian Soapnut or soapberry), Shikakai (Acacia concinna) and Amla (Indian gooseberry). 

Herbal powders are the best. But with people being accustomed to the lather, one can use the next best option--a solid shampoo or a shampoo bar. To make life simpler without compromising on the quality of ingredients of your hair cleanser, we recommend using the Parama Naturals' Charcoal-Kokum Butter Shampoo bar instead of your regular shampoo. This shampoo bar hydrates and cleanses the scalp and hair without depleting the natural oils, and gives your hair a natural shine. Antioxidant-rich Rosemary and Turmeric and nutrient-rich cold-pressed oils of Coconut, Sesame, Castor, Kokum butter in the shampoo bar make the scalp healthy while activated charcoal cleanses it. pH-balanced and hypoallergenic, our handmade shampoo bar contains no artificial colours and fragrances and is suitable for all hair types.

How - Wet the hair with lukewarm water. AVOID very hot water because it can cause hair problems and affect the eyes too. Apply the shampoo bar / hair soap on the scalp and on the shaft of the hair. Use finger-tips in circular motions on the scalp to cleanse properly and build lather. Rinse hair thoroughly to ensure that no traces of the soap are left. Take half a capful of apple cider vinegar or any other naturally generated vinegar like rice vinegar or sugarcane vinegar or juice of half a lemon. Dilute it in half a mug of warm water. Rinse the scalp and hair with this mixture. This acts as a natural conditioner for the hair shafts and also helps to maintain the pH balance of the scalp thereby preventing and controlling dandruff.  Rinse again with plain water. Dry. Apply a few drops of Parama Naturals Nourishing hair oil cum serum in the roots as a leave-in serum for detangling and conditioning the hair. If one has frizzy hair, a little oil can or the Parama Naturals' Multipurpose butter can be applied on the hair shafts for conditioning, smoothening and frizz control.

Important Tip: Washing your hair with your head bent down can make the dandruff flowing from your scalp on to your forehead and face thus leading to acne. So remember to wash or rinse your face once you're done with the head wash.

3. Deep Conditioning 

Why - For intense hydration and nourishment of your hair, especially for coloured hair or hair which is dry, frizzy or damaged. Hair masks deeply condition your hair and help tackle dull, frizzy hair, itchy scalp, bacterial and fungal infections besides restoring the pH balance of the scalp. These masks can protect and repair damaged and frizzy hair and make them more manageable. 

What - Once or twice a week, indulge in a relaxing spa-like session at home with DIY hair masks (shiro-lepa). Look no further than your kitchen pantry or garden for hair-repairing natural ingredients like curd (yoghurt), Curry leaves, crushed Methi or Fenugreek seeds, Amla powder, Castor oil, eggs, Hibiscus leaves powder, Aloe vera gel and Neem leaves. Whisk all or a few of them together to create a nourishing and deep conditioning hair mask.

 How - Apply the hair mask on the hair and scalp for 30 minutes to an hour before washing it off. Another option is to soak cotton swabs in Parama Naturals' Nourishing Hair Oil and keep it on the head. This should be done for at least an hour before you wash your hair. Leaving it overnight before a hair wash is better. 

Another good option for men and women is to apply a few drops of the hair oil in the roots, as explained above, and then apply the Multipurpose Butter by Parama Naturals on the hair shaft. This hydrating, non-greasy, quick absorbing  all-in-one-oil-butter formulation with enriching cold-pressed oils and Malabar kokum butter is perfect for frizzy hair and beards, too, and it provides post-wash deep conditioning on the go, i.e., one does not need to wait to wash off.

4. Keep It Dry

Why - Keeping the hair wet or moist for too long can lead to an itchy scalp and higher chances of catching a cold.

What - Whether you've washed your hair or have been caught unawares in the rain, make sure to dry your hair as soon as possible and keep them that way.

How - Preferably, use a soft T-shirt instead of a rough towel to absorb the excess water and then let your hair loose to air-dry naturally. If it is too humid and air-drying takes too long, use a hair-dryer on the 'cool' or lowest heat level setting. Avoid hair damage by shunning hair-styling tools as far as possible, monsoon or not. 

Never comb, brush or tie wet hair. Wet hair is weak and  prone to breakage. Use your fingers or a wide-toothed comb to detangle your hair strands gently, going up from the tips towards the roots instead of the other way round. 

Brush dry hair twice a day to remove dead skin cells and improve blood circulation. 

Important Tip: Keep your dry hair tied back and away from your face as far as possible to prevent acne due to dandruff.

5. Feed Your Hair Well

Why - Even if you follow all the tips given above and more for nourishing your hair outside in, your efforts will be futile unless you are healthy on the inside. That is because the health of your hair is dependent on your overall health. 

What - A balanced, stress-free lifestyle, with good sleep needs to be coupled with a nutritious and appropriate diet for healthy hair growth.

How - Drink the daily recommended amount of water (7-8 glasses) everyday to keep your body hydrated. Choose fresh and home-cooked meals with fresh fruits and vegetables over eating out. Include a variety of whole foods like fruit, salads, nuts, fish, eggs, milk and seeds for a well-rounded diet. Minimize sugar, junk food, raw salads (during monsoons) and other processed foods. Some super foods recommended by Ayurveda like Moringa, Curry leaves, Coconut, Amla (Indian gooseberry), Methi (Fenugreek) etc. can be added daily to your diet to prevent hair loss and encourage growth. 

In conclusion, adopting these habits will not only give you great results with your hair but also reflect in a glowing skin and fitter and stronger body. So include these simple and natural hair care tips in your daily routine and flaunt beautiful hair this rainy season.

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