Watch “IMPORTANCE OF FIRST 1000 DAYS By Dt.Shruti Doshi” on YouTube

On the occasion of National Nutrition month 2019, to spread awareness of the FIRST 1000 days, I have uploaded this video.
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“Functional foods to boost your immunity.”

Dietitian Shruti Sanjeev Doshi.

Monsoon season is on its way. A season which not only elevate your taste buds but also increases food-borne as well as waterborne disease. In short it plays a role to test your immunity. Immune system has the ability to fight against the foreign particle like pathogens (viruses, bacteria) which can lead to infection or disease. When the immune system comes into contact with a pathogen, it triggers an immune response. The immune system releases antibodies, which attacks pathogens and kill them.

Intake of food rich in antioxidants, flavonoids, vitamin A, vitamin C and vitamin E can help to strengthen your immunity. Following functional food works as an immune booster.


Fruits such as grapefruit, gooseberries (amla), oranges, sweet limes, lemons,kiwi are rich in vitamin C. Vitamin C helps to increase immunity which in turn helps to fight against pathogens


Indian spice, turmeric contains a specific compound curcumin. Curcumin has anti-inflammatory and antioxidant property. This property helps to boost immune system.


Garlic has a sulfur containing compound know as allicin which helps to increase immunity. Garlic also plays a vital role for heart patients as it helps to lower cholesterol.


Ginger is also one of the Asian spices which helps to enhance immunity, This knobby root is also a good source of antioxidants. Ginger also helps to lower nausea and vomiting. It may also possess cholesterol-lowering properties.


Broccoli another immune booster is not only a package of fiber, vitamin A, C and E. But also contains potent antioxidant know as sulforaphane.


Almonds are excellent source of Vitamin E. They also contain manganese, magnesium and fiber which helps to boost immunity.


Sunflower seeds are rich source of vitamin E. Like other antioxidants, vitamin E fights against free radicals which can damages cell.


Green tea is a source of flavonoids, a type of antioxidant. Green tea also contains epigallocatechin gallate, or EGCG, another powerful antioxidant. Green tea is also a good source of the amino acid L-theanine . L-theanine may aid in the production of germ-fighting compounds in your T-cells.

Stay tuned to know more about Functional foods with their benefits……..

“Mango seeds another nature’s gift”

By Dt Shruti Doshi(

King of fruits has already arrived in the market. A fruit which can never be hated by anyone. Yes, I am talking about Mangoes. It’s been more than 5000 years in Indian, mangoes are been cultured. A research done by FAOSTAD,2015 found that the estimate production of mangoes all over the world was 42 million tons per year, where India had been recognized as the largest producer of mango with 1,52500 tons per year followed by China, Kenya, Thailand, Indonesia, Pakistan and Mexico.

Mangoes are normally consumed fresh in the form of slice or in the form of juice, milkshake, ice-cream’s, kulfis or jams. It has been observed that almost 30-60% of the fruit is been discarded as waste by the industries after processing. More than one million tons of waste is found in the form of seeds and mango covering. You may be thinking why am I focusing more on discarded part it’s because MANGO SEEDS have its own nutritional benefits.

Mango seeds are made up of High Bioactive Compounds i.e. phenolic compounds, vitamin A, vitamin C and dietary fiber. Mango is considered as the good source of antioxidant due to bioactive properties found in its seed kernel. It has been stated that mango seeds have the highest Antioxidant property which fight against Free Radicals and Oxidative Stress. (Ribeiro,2010) To be precise free radicals and oxidative stress is one of the reasons to cause heart disease and cancer. Abdullah in 2014 in his research paper mentioned that Mango Seed extract is been used as an Alternative Breast Cancer Treatment.

Mango seed is not only a source of amino acid(proteins) but also a good source of micronutrients like potassium, zinc, magnesium and calcium. They play an essential role in normal metabolic function of the human body. Even today in the rural parts of India mango seed is used as an Alternative Treatment of Diarrhea (Loose Motions). Mango seeds if dried for 3 days and then added in the coconut oil for atleast 30 days and then applied on hair, will help to Reduce Hair fall.

Would like to share a traditional recipe which is not only rich in micronutrients, antioxidant but also helps to cure diarrhea.
This mouth freshener is not only crispy, crunchy but also easy to make. Mango Seeds are cooked, dried and fried / roasted and then seasoned with mysterious spices which will tempt your taste buds.


  • 30 Mango Seeds
  • 1 tsp Turmeric Powder
  • 1/2 half lemon
  • Black Salt
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Asafetida (Hing)
  • 1-2 tablespoon Oil
  • Salt to Taste
  • Collect the seeds, wash them properly and allow them to dry for at least 6-7 days
  • Hold the seed as shown in the picture and hit on the edges with the help of pestle.
  • Pressure cook the seeds for 3 whistles on a medium flame
  • Strain the seeds allow them to cool and grate them or cut into pieces.
  • Now again completely air dry the grated seeds for 2 day
  • Heat very little oil in a pan and roast the grated seeds. Roast the mukhwas till it is crispy. Even if you are making pieces you will still have to roast
  • Add normal salt, rock salt, Hing, cumin powder, turmeric powder to it.
  • Allow it to cool and then squeeze lemon juice to it, mix it well
  • You can store it in air tight container. It can easily be stored for a year.

Stay tuned to know more about ancient traditional recipes with its benefits……..



Hello everyone, I am Dietician Shruti Doshi. Being a dietician, I always believe that food can be delicious as well as healthy and myths about healthy food (not being delicious) could be left behind. I felt blogging can be used as a tool to spread awareness about healthy food and nutrition.

Summer season has just started week ago and summer holidays are on its way. “Summer is like childhood, full of warm memories and goes too soon -Kellie Elmore .” Therefore, I thought to start my first post with sharing how we can have fun with fruits. You may have heard from Dietician as well as Doctors to eat more of seasonal fruits. It’s because nature always has something to offer you according to season. Fruits contains more of moisture and antioxidant properties. These properties help one to be hydrated and diseases free in the heat season.

When I think about my summer holidays first thing that comes to my mind is mango chocolate. It’s a traditional recipe know as mango barfi but my granny had named it as chocolate. I still remember how she use to make that barfi and hide it in the same usual place for decades even thou we knew where that has been hidden. But that was fun to steal them and eat it while teasing granny.

Stealing also makes me remind about raw mangoes, star goose berries, karvand and blackplum (jamun). They wont taste yummy if they were not stolen from tree and eaten. Maybe it was the fun which we had while stealing them made them more special. I feel sad when children just sit at home and play video games n avoid outdoor fun. I have seen children who don’t like these fruits. They are like its too sour. I will say maybe they were not introduced in a right way at a right time.
I would love to share my all-time favorite recipe Aam ka Panha. Its not only rich in antioxidants, vitamin c but also helps to keep you hydrated in the heat. The secret behind this recipe is addition of TULSI LEAVES & MINT LEAVES which makes them different from normal panha.

2 large raw mangoes
2 tsp jeera powder
1 tsp crushed black pepper
black salt as per taste
a pinch of hing
1/4 cup sugar , 5-6 mint and tulsi leasves
Wash the raw mangoes and pressure cook for 4 whistles.
Allow it to cool completely
Once cooled, peel and remove the pulp in a bowl. Add the cumin powder, black pepper, black salt, asafetida and sugar, crushed mint and tulsi leaves and mix well till the sugar is dissolved. Add 3 cups of chilled water and mix well. Serve immediately.