Healthy Recipes
Welcome to my little world of innovative, quick to make yet filled with wholesomeness blog of recipes I'm the thought, idea and creator behind all the recipes you are about to explore. In my journey to discover a more sustainable living free of chemicals and pesticides I started my first platform Rootz Organics. In the journey, I came to realise there is not enough awareness or knowledge on ‘How to use’ or ‘How to make’ food/ meals using ingredients suggested by many top nutritionist for healthy living . What started as an experiment in my kitchen for my family using ingredients which I firmly believed add value for a healthy living, has now grown into a full-blown blog of recipes which our community can incorporate comfortably in their day to day life
I live in Dubai with our family of four. My favorite things in life are a spending quiet time in nature and experimenting recipes in my kitchen which turn out to be delicious and apetizing
FAQ's
Kodo Millet
Polyphenols are antioxidant compounds concentrated in the bran layer of grains. Kodo millet’s bran composition gives it a notably high polyphenol profile compared to other commonly consumed millets including foxtail, pearl, and finger millet — a consistent finding across peer-reviewed nutritional research comparing millets. This is a genuine, research-supported differentiator rather than a marketing claim, and it’s one of the reasons kodo millet occupies a distinct place in traditional food wisdom alongside its fibre content.
Unpolished Little Millet (Sama Rice)
They are all the same grain — Panicum sumatrense (little millet) — known by different names across regions and culinary contexts. Samai or Saamai is the South Indian everyday name (Tamil Nadu, Karnataka). Saame is the Kannada name. Sama or Samak is the North Indian name, specifically associated with fasting foods permitted during Navratri and Ekadashi. Kutki is the Hindi name used in Central India. The grain itself is identical; the name you know it by reflects where and when you cook with it.
Barnyard Millet
A glycemic index of approximately 41.7 has been confirmed in a peer-reviewed study (Ugare et al., 2011, Journal of Food Science and Technology). Barnyard millet’s particularly low GI is attributed to its high dietary fibre content (6–10g/100g) and a notably high proportion of resistant starch — starch that resists digestion in the small intestine and is instead fermented in the large intestine, bypassing the normal glucose spike. This makes barnyard millet one of the most slowly digested grains available.