I recently had the pleasure of chatting to two dear friends who are in a loving and happy relationship despite the fact that they are from two different cultural backgrounds albeit within the same religion. This fortunate encounter reminded me that it is not just inter-religious relationships that cross boundaries, test limits and set new standards for this world, but that there are all types of people building bridges of love across all our social boundaries all around the world. It was also a reminder to me of how these kinds of relationships can teach people that associate with these pioneering couples, be it friends, family or colleagues, how love can and does transcend social and cultural groupings and that destroying these “mind-made” boundaries can and does bring more love and joy into our lives.
There may be trepidation over differences and stress over social acceptance; but it is clear to recognise the opportunity these relationships present to the couple and to those who are in contact with the couple, to learn how to love more openly, to practice reducing your ego, to experience and enjoy the diversity that God has created in this glorious planet and hopefully, to discover that different is not that different at all.
If you have found yourself in a committed relationship with somebody who is not from the same country, culture, language, race, religion or ethnicity as you, and you are worried about upsetting the “normal” in your family or friend circle, remind yourself of the opportunity you are presenting to the people you love, for spiritual growth through learning to love more expansively. Think further to the children that the two of you may produce that will not learn these boundaries from the start and will get to experience love without the fear society impresses on us. Understand the value of your position as an example to others of how the world should operate, that is, loving all without the obsession over differences in nationality, race, culture, religion or differences in sexual orientation.
Let us value each other for the souls within each of us and let us live with the hope that others will have the courage to do the same through our loving example.
By Natasha Subbiah
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Do you or a loved one suffer from cow’s milk allergy or lactose intolerance? Or have you or a loved one chosen the noble route of going vegan? No idea what to cook? I was there when my son was diagnosed with cow’s milk allergy and both he and I had to go dairy free. There are alternatives to cow’s milk that will help keep you going in the kitchen. Do take note that these milks cannot be the main source of milk for infant feeding as with cow’s milk, however, they can be used for cooking and food preparation. Remember that breast milk is the best source of milk for your infant. This is the experience I have had with the milk alternatives I have tried:
Almond milk tastes great in desserts but is not suitable for savoury dishes because it is very sweet. You may even find that you have to omit or reduce the amount of sugar you use in your dessert recipe. I have heard of unsweetened almond milk but have yet to find it in my grocery store. I have also found it to be significantly more expensive than other milk alternatives.
Soya milk is a versatile milk and can be used for both savoury and sweet dishes. However, it does have a stronger flavour than cow’s milk which can come through in lightly flavoured dishes. Soya milk is easy to drink by the glass when in the form of a milk shake but that is probably not the healthiest option especially for diabetics or those watching their weight. Also, my dietician has mentioned that soya milk is contraindicated for babies with cow’s milk allergy since there is close cross linking which can sometimes trigger a soya milk allergy. My paediatrician’s wise advice is to consume everything in moderation to manage allergies.
Rice milk is lightly flavoured with a lovely scent and a hint of sweetness. It can be used in both savoury and sweet dishes. However because it is slightly sweeter than cow’s milk, you may want to increase the savoury element in your dish and decrease those elements that add sweetness (for e.g. onions) to try and achieve a balance in savoury dishes. I was using rice milk for many months without questioning it’s safety because it was listed as an option for cooking with by a paediatrician we had visited, but I have recently read that there is some controversy over rice milk since rice milk and other rice products were found to have higher than average levels of inorganic arsenic. The truth on the matter… even the FDA (U.S. Food and Drug Administration) does not seem to have made their mind up on the subject yet. I have two cartons of rice milk in my cupboard and I am not sure what to do with them either…
Coconut milk is often my milk alternative of choice. Coconut milk is a versatile milk which can be used in both sweet and savoury dishes. It is often used in curries and is a popular ingredient in Thai cuisine such as the famous Thai green curry. Coconut milk adds a creaminess to your dish that most other milk alternatives do not. Some may prefer coconut milk over cow’s milk whilst others tire easily of the coconut flavour it often imparts. I would recommend it to balance acidic curries, in desserts and for use in your toddler’s cereals. It is also high in saturated fat which is an important component for your growing child’s brain.