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Cardiologist reveals what you should have after dinner if you are craving something before bedtime: ‘2 walnuts…’
Lifestyle

Cardiologist reveals what you should have after dinner if you are craving something before bedtime: ‘2 walnuts…’

by jummy84 October 28, 2025
written by jummy84

If your sleep is not as smooth-sailing as you would like, instead of blaming the ticking clock in your room or the inability to find the right side of pillow (the envied cold side), consider backing up a bit and evaluating the journey leading up to bedtime.

Improve sleep quality with the right daily habits.(Freepik)

Upon a closer look, it may feel like an obstacle course: doomscrolling on social media, resisting the urge to start a new series and playing devil’s advocate about whether to heat the frozen pizza or make ramen from scratch.

One of the primary sleep disturbances is the food you eat leading up to bedtime. A study published in 2020 in the International Journal of Environmental Research and Public Health revealed that meal timing is a key determinant for frequent awakenings at night and poor sleep quality. Meal timing here refers to how close your dinner is to bedtime. The researchers reiterated the value of the gap between meals and bedtime. They called it ‘a widely accepted sleep hygiene practice.’

Eating heavily before bed sets off a chain reaction. When you eat close to bedtime, you are likely to face sleep problems because of a bloated belly. You end up tossing and turning, and before you know your alarm is already ringing to ‘wake’ you up.

A more recent study from this year, in October, highlighted that if you sleep late, your brain ages faster, inviting dangers like neurodegenerative disorders, such as dementia.

So, when exactly should you eat dinner then? To find out the answer to this question, HT Lifestyle reached out to Dr Haresh Mehta, consultant, cardiology at PD Hinduja Hospital and MRC, Khar. The rough time frame, he suggested, “Try finishing your dinner at least 2 hours before bedtime.”

ALSO READ: Pumpkin seeds for better sleep: A complete guide to their nutritional value and how to add to your diet

If you are one of the few to eat dinner late at night, whether because of work pressures or simply habit, it’s worth knowing how it hurts your body, for an eye-opener moment.

“When you eat a heavy dinner late at night, your body keeps working instead of resting. It can lead to acidity, poor sleep, and higher sugar and cholesterol levels. Over time, that puts pressure on your heart,” the cardiologist shared.

Even after dinner, sometimes the cravings stay, the urge to cleanse your palate or munch on something sweet/spicy to call it a day. Instead of reaching for usuals like chips or noodles, Dr Haresh Mehta shared with us these four healthy options and highlighted the benefits for each:

1. Chamomile tea

Chamomile tea makes you sleepy. (Picture credit: Adobe Stock)
Chamomile tea makes you sleepy. (Picture credit: Adobe Stock)
  • Swap with: Instead of tea or coffee, try a warm cup of chamomile tea.
  • Health value: It helps blood pressure stay under control and relaxes blood vessels.
  • Sleep value: People who drink it often tell me they sleep more deeply and wake up fresher.
  • How to have it: Avoid adding sugar. A few drops of honey are fine.

2. Turmeric water

Turmeric water relaxes your heart. (Picture credit: Freepik)
Turmeric water relaxes your heart. (Picture credit: Freepik)
  • Health value: Turmeric has a natural compound called curcumin. It helps reduce swelling inside your blood vessels, controls cholesterol, and improves blood flow. It keeps arteries clean and heart relaxed.
  • Sleep value: Those who drink it feel lighter, sleep better, and wake up without that heavy feeling.
  • How to have it: Mix one teaspoon of turmeric powder in a glass of warm water. Can add a few drops of lemon juice and half a teaspoon of honey for taste. Drink it warm, not hot, about one hour after dinner.

3. Small and handful of nuts (walnuts or almonds)

Eat 2 walnuts. (Picture credit: Shutterstock)
Eat 2 walnuts. (Picture credit: Shutterstock)
  • Swap with: Instead of chips or biscuits, eat healthy nuts if one feels like munching.
  • Health value: They have good fats that lower bad cholesterol and keep your arteries clean.
  • Portion: Nuts are healthy, but high in calories. Eat only about five to seven soaked almonds or two walnuts

4. Lemon and ginger tea

This tea helps with bloating. (Picture credit:Freepik)
This tea helps with bloating. (Picture credit:Freepik)
  • Health value: Great option after dinner, reduces bloating. It also improves blood flow, reduces inflammation.
  • Sleep value: Sleep quality is better if digestion is smooth. This tea helps with digestion.

Heart-healthy habits begin one step at a time. Late-night dinners take a toll on your heart functions. So when can you start seeing the results? The cardiologist revealed that within two weeks itself you start to see changes in your sleep patterns. “Small changes matter. If you replace late-night snacks with these simple drinks or foods for even two weeks, you’ll start feeling lighter, sleeping better, and your heart will thank you,” he elaborated.

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.

October 28, 2025 0 comments
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Craving coastal flavours with special twist? 3 kokum recipes you need to try: From coconut milk bar to chilli flatbread
Lifestyle

Craving coastal flavours with special twist? 3 kokum recipes you need to try: From coconut milk bar to chilli flatbread

by jummy84 September 14, 2025
written by jummy84

Published on: Sept 14, 2025 09:18 pm IST

Kokum is a local fruit from western India. It’s versatile and goes well with both savoury and sweet dishes. 

Are your taste buds craving something special, yet sticking close to home flavours? Every once in a while, our culinary senses look for a gastronomic twist that is both comforting and adventurous. Kokum is one such coastal fruit from western India that’s gaining spotlight and becoming the hero ingredient of familiar dishes, but this time, adding the tarty coastal flavour to beloved dishes like sweet cheesecakes. Surely, this coastal fruit has the potential to surprise your palate.

Kokum is a tropical fruit found in states like Maharashtra, Goa, and Karnataka, near the Western Ghats. (PC: Freepik)

ALSO READ: Adding avocado to diet? 5 delicious recipes to try: Creamy spaghetti, Greek farm salad, crab-stuffed avocado and more

Chef Arun Kumar, sous chef at The Ashok, New Delhi, shared with HT Lifestyle the flavour note of this fruit. Remarking how versatile it is, Chef Arun said, “It has this beautiful natural tartness that works surprisingly well with everything from creamy desserts to savoury toppings.”

Kokum gets a whole new makeover with interesting recipes you may already be familiar with, like milk bars, cheesecake, and flatbread, each elevated with the fruit’s tangy twist.

Chef Arun revealed three delicious kokum recipes that you can try:

1. Kokum and coconut milk bars

It is a tropical no-bake treat that blends tart kokum with creamy coconut.(PC: The Ashok)
It is a tropical no-bake treat that blends tart kokum with creamy coconut.(PC: The Ashok)

Ingredients:

  • 1 cup rolled oats
  • 1.5 cups full-fat coconut milk
  • 1⁄4 cup freeze-dried raspberry powder
  • 1⁄2 cup desiccated coconut
  • 1/3 cup kokum concentrate (or reduce 2 cups kokum juice by half)
  • 1⁄4 cup maple syrup
  • 1⁄4 cup agave syrup
  • 2 tbsp coconut oil (melted)
  • 3 tbsp cornstarch
  • Pinch of salt
  • 1 tsp vanilla extract
  • Coconut flakes (toasted), for garnish
  • Edible gold leaf or dried kokum petals, for finishing

Method:

  • Prepare the base: In a food processor, pulse the rolled oats and desiccated coconut until they resemble a coarse flour. Add maple syrup, melted coconut oil, and a pinch of salt. Blend until the mixture is sticky and holds together. Press firmly into a parchment-lined loaf pan to form an even base. Freeze for 15 minutes.
  • Make the filling: In a saucepan, whisk together the coconut milk, kokum concentrate, agave syrup, and vanilla extract. Gradually sprinkle in the cornstarch while whisking to avoid lumps. Cook over medium heat, stirring continuously, until the mixture thickens (about 7–8 minutes). Let it cool for 10 minutes.
  • Assemble: Pour the cooled filling over the prepared base. Freeze for about 1 hour, until set but not fully solid.
  • Finishing touch: In a small bowl, mix the raspberry powder with 1 tsp water to create a vibrant paste. Swirl it gently over the surface of the bars using a toothpick or skewer for a marbled effect.
  • To serve: Slice into bars and garnish with toasted coconut flakes, dried kokum petals, or a touch of edible gold leaf for a festive finish.

Tip: These bars store well in the freezer. Let them sit at room temperature for 5–7 minutes before serving for the perfect bite.

2. Kokum and chilli crisp flatbread

Kokum and chilli crisp flatbread is layered with tangy kokum oil, creamy avocado, and fiery chilli crisp.(PC: The Ashok)
Kokum and chilli crisp flatbread is layered with tangy kokum oil, creamy avocado, and fiery chilli crisp.(PC: The Ashok)

Ingredients:

Base:

For Kokum oil (prepare ahead):

  • 1⁄2 cup extra-virgin olive oil
  • 15–20 dried kokum pieces (approx. 1⁄4 cup)
  • 1 tsp black peppercorns, lightly crushed

Toppings:

  • 3–4 tbsp chili crisp
  • 1 ripe avocado, thinly sliced
  • Flaky sea salt, to taste
  • Toasted sesame seeds
  • Microgreens
  • Edible flowers (optional, for garnish)

Method:

  • Infuse the kokum oil (do this at least 1 hour in advance): In a small saucepan, gently warm the olive oil, dried kokum, and crushed peppercorns over low heat for 8–10 minutes, do not let it simmer. Once the oil turns a rich burgundy, turn off the heat and let it steep for 45 minutes. Strain through a muslin cloth or fine sieve and set aside.
  • Crisp the flatbread: Brush the sourdough flatbreads generously with the kokum oil. Bake in a preheated oven at 200°C (400°F) for 8–10 minutes, until the edges turn golden and crisp.
  • Assemble: While still hot, spoon chilli crisp generously over the surface. Top with sliced avocado, a sprinkle of flaky salt, sesame seeds, and microgreens.
  • Finish and serve: Drizzle with extra kokum oil in zig-zag patterns and add a few edible flowers for an elegant, vibrant finish. Serve warm or at room temperature.

3. Kokum and white chocolate cheesecake bites

This is a miniature cheesecake with white chocolate.(PC: The Ashok)
This is a miniature cheesecake with white chocolate.(PC: The Ashok)

Ingredients:

For the base:

  • 120g digestive biscuits
  • 50g melted butter
  • 1 tbsp brown sugar

Cheesecake filling:

  • 225g cream cheese
  • 100g white chocolate (melted and cooled)
  • 60g powdered sugar
  • 1 tsp vanilla extract
  • 120ml heavy cream

Kokum swirl:

  • 3 tbsp kokum concentrate
  • 1 tsp lemon juice
  • 1 tsp powdered sugar
  • Edible gold leaf, for garnish

Method:

  • Prepare the base: Crush the digestive biscuits into fine crumbs and combine with melted butter and brown sugar. Press 1 tsp of this mixture into the bottom of each cavity in a mini cupcake or silicone mould tray. Chill in the fridge for 15–20 minutes.
  • Make the filling: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Fold in the cooled, melted white chocolate. Gently fold in whipped cream until the mixture is light and combined.
  • Kokum swirl: In a separate bowl, mix kokum concentrate, lemon juice, and powdered sugar. Reserve a small portion of the cheesecake filling (about 3 tbsp) and blend it with 1 tsp kokum mix to create a vivid magenta swirl paste.
  • Assembly: Spoon or pipe the white filling over the biscuit bases, leaving about 2mm at the top. Dot each with a small amount of the kokum swirl paste and use a toothpick to gently swirl — don’t overmix.
  • Finishing touch: Chill until set, then gently unmould and garnish each bite with a tiny flake of edible gold leaf using tweezers.

Tip: These bites are perfect for entertaining — make them a day in advance and store chilled for best results.

The chef noted that these kokum can be personalised and experimented with further ingredients, for example, by adding fresh berries to the coconut bars, or using kokum oil to liven up roasted vegetables or eaten even for a simple salad.

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News / Lifestyle / Recipes / Craving coastal flavours with special twist? 3 kokum recipes you need to try: From coconut milk bar to chilli flatbread

September 14, 2025 0 comments
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