From enhancing food flavours to boosting health: Why chefs and health experts recommend pecans as a superfood
Perhaps that's the reason behind many eateries including it on their menus. From restaurants holding month-long pecan festivals to cafes serving pecan-based iced lattes and salted pecan cream cold foam, among other varieties — pecan, a nut with a rich, buttery taste and a slightly sweet flavour, has become the it word for many.
A delight for chefs
'Pecans are packed with antioxidants, magnesium, micronutrients, febre for gut health, and vitamin E, which support your heart and are good for your brain. For me, it's a great choice while cooking as it's a versatile ingredient. They are rich and buttery and add depth to dishes, be it salads or other delicacies. It's a great choice for baking. Their natural abundance of healthy fats gives dishes a smooth, luxurious texture and leaves a delicate coat on the palate,' says chef Sanjeev Kapoor.
Chef Ashish Singh of Café Delhi Heights adds, 'Their natural abundance of healthy fats gives dishes a smooth, luxurious texture and leaves a delicate coat on the palate. With little to no aftertaste, pecans allow the core flavours of a dish or drink to shine through, elevating the overall experience.'
According to experts, pecans subtly enhance every dish they touch, both in flavour and feel. 'We recently held a full-fledged pecan festival. In Pecan Pulihora, the nuts add a rich crunch that balances the tangy spices beautifully. In Pecan Shorba, they bring a creamy texture and gentle nuttiness, elevating the soup with refined depth,' he adds.
Pecan can be added to pulihora aka tamarind rice
Health benefits
Nutritionist Kavita Devgan goes on to talk about the health benefits of pecan: 'It's cholesterol-free, sodium-free, low in carbohydrates, and contains more than 19 vitamins and minerals. This fabulous plant-based, antioxidant-rich superfood is great for mental health, too, as it delivers lots of vitamin E and polyphenols that support brain function and cognitive health.'
The nutritionist adds that pecan contains copper, which plays an important role in reducing stress and anxiety: 'The mineral, which helps in nerve cell function, is difficult to find. The monounsaturated fats support healthy blood circulation to the brain. It also contains magnesium that can help reduce stress and anxiety.'
Great choice for skin health
Aesthetic physician Dr Naznin Holia says pecan is a great choice for skin health too. 'Toss them into your breakfast bowl, as a mid-day snack or have it as a salad topping,' she suggests, adding that pecans are packed with powerful antioxidants like ellagic acid and vitamin E, which make them a great 'skincare superfood'.
She explains, 'These nutrients work hard behind the scenes, fighting off free radicals, those pesky molecules responsible for dullness, fine lines, and premature aging. Think of them as your skin's internal defense squad. When combined with hydration and a balanced lifestyle, pecans become a part of your glow-up ritual.'
Pecan Soup by Chef Ashish Singh, Café Delhi Heights
Pecan Soup
Ingredients:
1 tbsp - Butter pecan paste
1 tbsp - Roux (butter and flour mixture)
200 ml - Milk
50 ml - Cream
Salt and pepper to taste
Method:
In a pot, heat the roux until bubbly. Slowly whisk in milk and stir to avoid lumps.
Add butter pecan paste and cream. Simmer gently until thickened.
Season with salt and pepper. Serve warm. By Chef Ashish Singh, Café Delhi Heights
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hindustan Times
4 days ago
- Hindustan Times
From enhancing food flavours to boosting health: Why chefs and health experts recommend pecans as a superfood
While pecans have been celebrated as a superfood for a while, a recent study revealed that the nuts are beneficial for heart health, too. In fact, on World Brain Day (July 22), many health experts took to social media to speak about pecan's impact on brain health. Roasted Chicken with Pecan Nut Glazed Perhaps that's the reason behind many eateries including it on their menus. From restaurants holding month-long pecan festivals to cafes serving pecan-based iced lattes and salted pecan cream cold foam, among other varieties — pecan, a nut with a rich, buttery taste and a slightly sweet flavour, has become the it word for many. A delight for chefs 'Pecans are packed with antioxidants, magnesium, micronutrients, febre for gut health, and vitamin E, which support your heart and are good for your brain. For me, it's a great choice while cooking as it's a versatile ingredient. They are rich and buttery and add depth to dishes, be it salads or other delicacies. It's a great choice for baking. Their natural abundance of healthy fats gives dishes a smooth, luxurious texture and leaves a delicate coat on the palate,' says chef Sanjeev Kapoor. Chef Ashish Singh of Café Delhi Heights adds, 'Their natural abundance of healthy fats gives dishes a smooth, luxurious texture and leaves a delicate coat on the palate. With little to no aftertaste, pecans allow the core flavours of a dish or drink to shine through, elevating the overall experience.' According to experts, pecans subtly enhance every dish they touch, both in flavour and feel. 'We recently held a full-fledged pecan festival. In Pecan Pulihora, the nuts add a rich crunch that balances the tangy spices beautifully. In Pecan Shorba, they bring a creamy texture and gentle nuttiness, elevating the soup with refined depth,' he adds. Pecan can be added to pulihora aka tamarind rice Health benefits Nutritionist Kavita Devgan goes on to talk about the health benefits of pecan: 'It's cholesterol-free, sodium-free, low in carbohydrates, and contains more than 19 vitamins and minerals. This fabulous plant-based, antioxidant-rich superfood is great for mental health, too, as it delivers lots of vitamin E and polyphenols that support brain function and cognitive health.' The nutritionist adds that pecan contains copper, which plays an important role in reducing stress and anxiety: 'The mineral, which helps in nerve cell function, is difficult to find. The monounsaturated fats support healthy blood circulation to the brain. It also contains magnesium that can help reduce stress and anxiety.' Great choice for skin health Aesthetic physician Dr Naznin Holia says pecan is a great choice for skin health too. 'Toss them into your breakfast bowl, as a mid-day snack or have it as a salad topping,' she suggests, adding that pecans are packed with powerful antioxidants like ellagic acid and vitamin E, which make them a great 'skincare superfood'. She explains, 'These nutrients work hard behind the scenes, fighting off free radicals, those pesky molecules responsible for dullness, fine lines, and premature aging. Think of them as your skin's internal defense squad. When combined with hydration and a balanced lifestyle, pecans become a part of your glow-up ritual.' Pecan Soup by Chef Ashish Singh, Café Delhi Heights Pecan Soup Ingredients: 1 tbsp - Butter pecan paste 1 tbsp - Roux (butter and flour mixture) 200 ml - Milk 50 ml - Cream Salt and pepper to taste Method: In a pot, heat the roux until bubbly. Slowly whisk in milk and stir to avoid lumps. Add butter pecan paste and cream. Simmer gently until thickened. Season with salt and pepper. Serve warm. By Chef Ashish Singh, Café Delhi Heights
The Hindu
28-07-2025
- The Hindu
Brain tumours: when a headache, memory lapse, or seizure deserves a second look
Every year, over 40,000 individuals in India are diagnosed with brain tumours, according to data from the Indian Council of Medical Research (ICMR). Yet, in many cases, the diagnosis comes too late. The early warning signs—often subtle, fleeting, or mistaken for everyday stress—are overlooked until symptoms become severe. Following the observance of World Brain Day on July 22 , it is vital to recognise that timely diagnosis and multidisciplinary care can make a significant difference in not only survival, but also in long-term recovery and quality of life for patients and their families. When the body whispers Brain tumours are complex. They vary in type, location, and behaviour—and so do their symptoms. In clinical practice, I often see patients who, in hindsight, experienced signs long before their diagnosis. These early symptoms are frequently dismissed as benign issues: a tension headache, forgetfulness, vision strain, or clumsiness. Common symptoms of brain tumours include: Persistent or worsening headaches Memory lapses or personality changes Difficulty in speaking or finding words Blurred or double vision New-onset seizures Trouble with balance or coordination It is important to understand that many of these symptoms—particularly headaches, giddiness, or occasional forgetfulness—are very common and more often than not due to benign conditions like migraines, tension headaches, or positional vertigo. Not every headache warrants a brain scan. However, when these symptoms are unusual in pattern, progressively worsening, or accompanied by other neurological signs, a medical evaluation is essential. The key challenge is that these symptoms can appear mild or sporadic, leading to delays in seeking medical attention. But when the brain is affected—even subtly—it often tries to signal distress. We need to listen more closely. Children are not immune One of the most overlooked realities is that brain tumours affect children too. Among paediatric populations, tumours in the cerebellum—such as medulloblastoma—are relatively common. The signs, however, may not always be easy to spot. In children, red flags include: Headaches, especially in the morning Repeated vomiting without a clear cause Unsteady gait or difficulty walking Clumsiness or frequent falls Unlike adults, children may not articulate their discomfort clearly. A parent's intuition, in such cases, becomes crucial. Prompt neurological evaluation can lead to early diagnosis and treatment, which significantly improves outcomes. With timely surgery, radiation, chemotherapy, and structured rehabilitation, many children not only survive but go on to live full, healthy adult lives. The ripple effects of a brain tumour The impact of a brain tumour extends far beyond the individual. It disrupts family dynamics, imposes financial burdens, and creates emotional strain for caregivers. It can affect workplace productivity and community engagement. That is why recovery must be viewed not just through a medical lens but a social one. When treated early, many patients return to school, work, and community life. The difference lies in how quickly the tumour is recognised and how comprehensively it is managed. The power of modern tools and teamwork Neuro-oncology teams use a suite of advanced tools designed to enhance precision and safety: neuronavigation systems function like GPS during surgery, guiding the surgeon with remarkable accuracy. High-resolution operating microscopes allow us to see deep brain structures clearly. Awake craniotomy enables patients to stay awake during surgery to protect speech and movement centres. Intraoperative neurophysiological monitoring helps preserve critical brain functions during complex procedures. Comprehensive post-operative rehabilitation ensures that recovery continues well beyond the operating room. These innovations help us safely access delicate regions of the brain while preserving the patient's independence and cognitive function. A realistic, hopeful outlook While early detection improves prognosis, it is important to acknowledge that not all brain tumours behave predictably. Some aggressive tumours may resist treatment even when diagnosed early. Others may lie dormant and symptom-free for extended periods. That said, the opportunity for meaningful intervention exists at nearly every stage. Whether through surgical removal, chemotherapy, radiation, or supportive therapies, modern neuro-oncology offers real hope—particularly when treatment is tailored to the individual. Brain tumours don't always present dramatically. They may arrive disguised as a persistent headache, an uncharacteristic lapse in memory, or a subtle speech difficulty. In children, they may be hidden behind a morning vomit or a minor fall. These are not signs to ignore. This World Brain Day, let us renew our commitment to awareness and early action. By paying attention to the whispers, we can catch the signs sooner, act faster, and improve the lives of those affected. Because sometimes, listening to the smallest signals leads to the biggest differences. (Dr. Komal Prasad C. is a senior consultant – neurosurgery, Narayana Health City, Bengaluru. drkomalprasad@
Hindustan Times
28-07-2025
- Hindustan Times
Chef Sanjeev Kapoor's top 3 delicious veg protein-rich moong recipes: North Indian oats tikki to south Indian pesarattu
Moong, a staple in many kitchens, is a powerhouse of nutrition, offering immense health benefits and versatility in cooking. Whether you're looking to boost your energy, improve digestion, or simply add a healthy touch to your meals, moong has got your back. In a February 1 blog on his website, chef Sanjeev Kapoor, highlighted 'how to use moong (whole, split with skin, and split skinless) for maximum benefits'. Also read | Chef Sanjeev Kapoor's 5 recipes for fitness enthusiasts: South Indian beetroot quinoa pachadi to salad Moong is a nutrient-dense food that provides numerous health benefits, including improved digestion, weight management, and antioxidant properties. Here are some Sanjeev Kapoor recipes featuring moong as the star ingredient. (Instagram/ Chef Sanjeev Kapoor and YouTube/ Sanjeev Kapoor Khazana) 'Incredibly powerful ingredient' Chef Kapoor wrote that 'one ingredient that has secured the no. 1 spot in his kitchen and continues to surprise him with its versatility and nutritional punch is moong.' He said, 'Packed with protein, vitamins, and minerals, moong is truly a powerhouse of nutrition. Whether you're looking to boost your energy, improve digestion, or simply add a healthy touch to your meals, moong has got your back. It's not just about eating moong; it's about using it in the right way to get the most out of it.' Calling moong an 'incredibly powerful ingredient', he went on to explain the different types of moong – whole green moong, split green moong with skin, and split moong without skin (also known as yellow moong) – and showed how you can use each one for maximum health benefits, from sprouting them to adding them to various dishes. He also shared recipes for green moong oats tikki (Whole moong or green moong), moong masoor ki dal (Split green gram with skin or chilkewali moong dal) and yellow moong pesarattu (Split skinless green gram or dhuli moong dal): Whole moong or green moong He wrote, 'Whole moong is one of the oldest and healthiest pulses you can include in your diet. It is rich in protein, fibre, and a range of essential vitamins and minerals. When you consume whole moong, you benefit from its natural fibre, which aids digestion and supports weight management. One of the best ways to enhance the nutritional value of whole moong is by sprouting it. Sprouting unlocks even more nutrients and makes it easier to digest. Sprouted moong is packed with enzymes, antioxidants, and higher levels of vitamins like vitamin C, making it excellent for boosting immunity.' Green moong oats tikki recipe by Sanjeev Kapoor Chef Kapoor said, 'Give your snacks a healthy twist with these nutritious and delicious green moong oats tikkis. Made with protein-rich green moong and fibre-packed oats, these tikkis offer the perfect balance of taste and health. Simply soak and grind whole moong, mix it with oats, finely chopped vegetables, and aromatic spices, then shape the mixture into tikkis and pan-fry until golden brown. These crispy tikkis are a great evening snack or a wholesome addition to your meals. Serve them with mint chutney or a yoghurt dip for an extra burst of flavour.' ⦿ Ingredients 1½ cups green moong whole, soaked and boiled ½ cup oats powder 1 medium potato, boiled, peeled and grated 1 medium onion finely, chopped 1 tsp red chilli powder + to sprinkle Salt to taste ½ tsp chaat masala + to sprinkle 2 green chillies, finely chopped 2 tbsps chopped fresh coriander Oil for shallow frying Sweet chilli sauce to serve Green chutney to serve ⦿ Method 1. Take green moong in a bowl, and mash it completely with a masher completely. 2. Add oats powder, potato, onion, red chilli powder, salt and chaat masala. Mix well. Add green chillies and coriander. Mix well. Shape the mixture into tikkis. 3. Heat oil in a non-stick pan, add the tikkis and shallow fry till golden brown on both sides. 4. Sprinkle chaat masala and red chilli powder on top. 5. Serve hot with sweet chilli sauce and green chutney. Split green gram with skin or chilkewali moong dal Chef Kapoor said, 'This variety of moong dal retains its green skin, making it a rich source of fibre, minerals, and vitamins. The skin of the moong helps slow down digestion, keeping you feeling full for longer. It's perfect for anyone looking to maintain a balanced weight or manage blood sugar levels. The unique benefit of split moong with skin is that it's gentler on the stomach than whole moong, making it ideal for those with sensitive digestive systems. Additionally, it is easier to cook and can be used in a variety of dishes like soups, stews, and curries, providing both flavour and nutrition.' Moong masoor ki dal recipe by Sanjeev Kapoor He said, 'A comforting bowl of moong masoor ki dal is both nourishing and flavourful. To make this simple yet hearty dish, cook split moong with skin and masoor dal in a pressure cooker with water until tender. Then, temper the dal with cumin, mustard seeds, garlic, and ginger for a fragrant base. Add chopped tomatoes, turmeric, cumin powder, and coriander powder, and let it simmer until it thickens. This dish is a fantastic way to enjoy the health benefits of split moong with skin, while also offering a delightful mix of flavors. Serve it with steamed rice or roti for a wholesome meal.' ⦿ Ingredients 1 cup split green gram with skin (chilkewali moong dal), soaked 1 cup split red lentils (masoor dal), soaked Salt to taste ¼ tsp turmeric powder 1½ tsps red chilli powder ½ tsp dried mango powder (amchur) 2-3 tbsps oil ¼ tsp asafoetida 1 tbsp finely chopped garlic 5-6 dried red round chillies 1 medium onion, finely chopped 1 green chilli, finely chopped 1 medium tomato, finely chopped Fresh coriander sprig for garnishing ⦿ Method 1. Put drained green gram and red lentils in a deep non-stick pan, add 3½-4 cups water, salt, turmeric powder, 1 tsp red chilli powder and dried mango powder and mix well. Cover and cook till green gram and red lentils are done. 2. Heat oil in another non-stick pan, add asafoetida and garlic and sauté till the garlic is burnt. Add round red chillies and onion and sauté for half a minute. Add green chilli and remaining red chilli powder and mix well. Add tomato and mix well. 3. Add this mixture to the cooked dal and mix well. Cook for a minute. 4. Transfer into a serving bowl, garnish with a coriander sprig and serve hot. Split skinless green gram or dhuli moong dal 'Yellow moong dal, or split moong without the skin, is the most commonly used variety in Indian cuisine. It's easy to cook, easy to digest, and is known for being rich in protein and other essential nutrients like folate, iron, and magnesium. It's a perfect addition to your diet if you want to increase your protein intake without feeling too heavy. Yellow moong dal is not only easy to digest but also gentle on the stomach, making it the perfect choice for those seeking a light, nourishing meal. What makes it even more appealing is its versatility, as yellow moong dal can be incorporated into a wide range of dishes, from comforting soups to flavorful khichdi, making it a go-to ingredient for various meals,' chef Kapoor said. Yellow moong pesarattu recipe by Sanjeev Kapoor He added, 'A wholesome and nourishing meal, yellow moong pesarattu is a delicious pancake made from yellow moong dal. It's a nutritious and easy-to-make dish that can be enjoyed for breakfast or a light lunch. Simply soak the yellow moong dal, grind it into a smooth batter, and season it with spices like cumin and ginger. Cook the batter like a dosa, and serve with a side of chutney or curd for an extra burst of flavour. This protein-packed dish is not only delicious but also supports digestion and overall health.' ⦿ Ingredients ¾ cup split skinless green gram (dhuli moong dal) ¼ cup rice 2-3 green chillies, choppe 1 inch ginger, chopped 1 tsp cumin seeds Salt to taste Oil for greasing + for drizzling Toppings Gun powder (molaga podi) as required Chopped onion as required Chopped fresh coriander leaves as required Serve Coconut chutney ⦿ Method 1. Take split skinless green gram and rice in a bowl, add sufficient water and wash for 1-2 minutes. Drain, add fresh water and soak for 3-4 hours and drain. 2. Put the drained split skinless green gram into a blender jar, add green chillies, ginger, cumin seeds, salt, and ½ cup water and blend to a fine paste. 3. Heat a non-stick tawa, grease with oil, pour a portion of the batter and spread in a circular motion to form a disc. 4. Sprinkle gun powder, chopped onion, and coriander leaves, and drizzle oil and cook till the underside is golden brown. Flip and gently press and cook for 1-2 minutes. Take it off the heat and serve hot with coconut chutney. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
