Quick Smoothie....

1/4 cup frozen Berries...(mixed or Strawberry/Rasberry/blueberry)

1 banana chopped 

2 cups milk

2 tbs thick yogurt(plain)

2 tbs ice cream(vanilla or strawberry)

2 tsp sugar

Blend everything together in a blender and pour into glasses....enjoy !

Carrot Juice....Spiced up !

Ingredients:

5 carrots, washed, peeled and cut into small pieces
2 inch piece of ginger, washed, peeled, cut into pieces.

honey as required
lemon juice as required

Method:

Grind the carrots and ginger together with some water.
Strain the pulp if neccessary.
Stir in lemon juice and as much of honey as you wish. You could also add sugar if you want, but honey is so much better.
Serve cold over ice or as is.


Can Use store bought Carrot juice too

Pineapple Desserts....

Preparation time : 10 min. + 1 hr. refrigeration time. | Serves 6-8 persons

This pineapple pudding recipe is one of a delicious frozen dessert that can be easily prepared at home. You just need to mix all the ingredients and then chill till it sets nicely, this pudding is slightly creamy in texture and taste because addition of considerable amount of whipped cream which is not usually use in making pudding.

Ingredients:

2 can pineapple with juice
2 boxes vanilla instant pudding
2 containers frozen whipped topping
2 sliced bananas

1. Drain all the juice from pineapple and then mix it well with the instant pudding mix.
2. Add pineapple chunks and banana slices to the mixture and mix well.
3. Now add whipped cream and fold it evenly with the batter. Refrigerate for at least an hour.
4. Serve with pineapple slice and cream topping.





Pineapple juice 3 cups
Gelatin 2 TBSP (Unflavored)
Sugar ¾ cup
Whipped cream 1 cup
Egg yolk 3 nos
Cold water ½ cup

Preparation

Add cold water to gelatin and mix well and set aside for it to dissolve. Beat the egg yolks well and leave aside.

In a pan add the beaten yolk and pineapple juice and mix well. Add the sugar. Switch on the heat (low) and bring this mixture to a boil, stirring continuously until the juice mixture is thickened (this will not get thickened like gravy, once it leaves the fluid stage remove from fire). Switch off the flame and add the dissolved gelatin and mix well to combine. Once the gelatin is dissolved with the pineapple juice-yolk mixture, allow it to cool for 5 minutes. Next pour half of the pineapple pudding mixture to a pudding pan (preferably glass pan) and let it cool a little bit at room temperature and then keep in the freezer until set. Transfer the rest of the mixture to another bowl and keep aside.

Once the first layer is set (this takes ~ 30 -45 minutes), add the whipped cream to the rest of the mixture and fold well to combine. Pour this over the set pudding and allow to cool in freezer. Later when both the layers have set, move the pudding to refrigerator. Serve chilled …

Tips 

You can try this recipe with any juice of your choice
Mango and orange will yield a good pudding
Its best to whip the cream by yourself than using the store bought cool whip 
The gelatin we get in India is much stronger than the one available in US markets, hence if the gelatin is bought from Indian markets use only 1 1/2 TBSP





Crushed pineapple one 20 oz can
Sweetened coconut flakes ¾ cup
Sugar ¼ cup, depends on how sour is the pineapple
Roasted rava ½ cup

Preparation

Using a blender, pulse together the sweetened coconut flakes for 3-5 times to make it a little more fine, DON’T GRIND. Set aside.

Place a heavy bottomed pan at med-high heat. Add the entire can of crushed pineapple along with the syrup and sugar. Cook this until 90% of the juice is evaporated by stirring occasionally. Once the pineapple mixture gets almost dry, add the coconut and mix well. Cook this for another 10-15 minutes maintaining the same heat or until the whole mixture is completely dry. Allow this to cool for a little while.

Take a spoonful of the pineapple coconut mixture, shape into medium size balls and roll in roasted rava. Set aside to cool and when completely cooled, store them in refrigerator
 decorate the laddos with raisins or cashew nuts or almonds as per your choice.



Ingredients:
1 can pineapple
1 cup coconut milk
1 cup coconut cream
Sugar to taste

Procedure:
1. Add all the ingredients in blender and blend well enough to make smooth thin paste.
2. Pina colada is ready to serve in glass.

Citrus Punch

Ingredients

• 2  cups cold water
• 1/2  can (12-ounce size) frozen tangerine or orange juice concentrate, thawed
• 1/2  can (12-ounce size) frozen grapefruit juice concentrate, thawed
• 1  bottle (1 liter) sparkling water, chilled

Directions

1. 1Mix all ingredients in punch bowl.
2. 2Serve over ice.

Coconut Blue Drink

Ingredients

• 1  cup pineapple juice
• 1/2  cup (4 ounces) light rum, if desired
• 1/2  cup (4 ounces) blue curaçao
• 1/2  cup (4 ounces) cream of coconut (not coconut milk)
• 10  to 12 ice cubes
• Fresh cherries or maraschino cherries with stems, if desired

Directions

1. 1Chill martini glasses in freezer several hours before serving.
2. 2Place all ingredients except cherries in blender. Cover and blend on high speed about 45 seconds or until smooth.
3. 3Pour pineapple mixture into glasses. Garnish with cherry.

Vanilla and Apricot Shake

Recipe Ingredients

(Serves 4)

• 500 mL apricot nectar
• 2 tsp honey
• 2 tbsp NESTLÉ Malted Milk Powder
• 2 scoops NESTLÉ PETERS Light & Creamy Vanilla Ice Cream
• ice cubes

How to make

1. Place all ingredients in a blender and blend until frothy.

2. Pour into 4 serving glasses and drink immediately.

Preparation time:
5 minutes

Cooking time:
0 minutes

Margarita

INGREDIENTS:

2 parts premium tequila
1 part triple sec
1 part fresh lime juice
Sliced limes for garnish
OPTIONAL: 1 teaspoon sugar per 4-oz serving (if you prefer your margaritas sweet!)
OPTIONAL: 1 cup ice per 4-oz serving (if you are making the frozen version)

DIRECTIONS:

On the Rocks
Shake all ingredients together in a cocktail shaker (if you’re using sugar, first stir to dissolve). Strain into a salt-rimmed glass with ice.

Frozen
Blend all ingredients in a blender until slushy (if you’re using sugar, first stir to dissolve). Pour into a salt-rimmed glass.

Sangria.....Red Tea

Serves 6 wine glasses

INGREDIENTS:

3 Organic African Nectar Tea Pouches™ (alternatively, try a combination of other red, mango and hibiscus teas)
1 juicy lemon, quartered and seeded
1 juicy orange, quartered and seeded
2 Granny Smith apples, chopped
1 small bunch of red grapes, halved
1 cup sugar
2 cups Rosé wine

DIRECTIONS:

Squeeze the lemons and oranges into a large pitcher and then toss them into the pitcher along with 1 cup of sugar. Stir and muddle the fruit with the sugar well.

Put 36 oz. water to boil. Steep the tea pouches for 6 minutes. Discard the pouches and add the tea to the citrus sugar mixture. Add the 2 cups Rosé wine and the chopped fruit. Chill for a couple of hours. Serve in wine glasses and spoon fruit over the sangria in each glass.

Cucumber-ginger agua fresca

Total time: 10 minutes

Servings: 1

Note: Adapted from Akasha. This recipe requires a ginger mix, Elixir G, for the recipe. Elixir G can be found online and at some cooking supply and liquor stores, including Surfas in Culver City, Wally's Wines & Spirits in Los Angeles, John & Pete's Fine Wines & Spirits in West Hollywood, Market Gourmet in Venice, Hi-Time Wine Cellars in Costa Mesa and Lazy Acres Market in Santa Barbara; call first for availability.

3 ounces freshly-squeezed or bottled pineapple juice (from approximately one-fourth peeled, blended and strained pineapple)

3 ounces freshly squeezed cucumber juice (from approximately 1/2 diced, blended and strained large cucumber)

3 ounces seltzer water or club soda

1/2 ounce ginger elixir, more to taste

Cucumber or pineapple slice, for garnish

Fill a tall glass with ice. Add the pineapple and cucumber juice. Top with seltzer and ginger elixir. Stir gently and serve, garnished with a cucumber or pineapple slice.

Each serving: 50 calories; 0 grams protein; 12 grams carbohydrates; 0 fiber; 0 fat; 0 mg. cholesterol; 2 mg. sodium.

Watermelon Limeade

Yields about 6-8 small glasses
1 1/2 cups of water
1/2 cup of sugar
1/4 tsp of lime zest
1 cup of lime juice (from 7 limes) 
1  (3-pound) watermelon, trimmed and cubed (I used a quarter of a 12-pound watermelon)
2 sprigs of rosemary (optional)
Place 1/2 cup of sugar, 1/2 cup of water, and lime zest in a small saucepan over medium-low heat.  Stir mixture until the sugar is dissolved. Take off heat and add to lime juice and stir.
Grab a colander or sieve and line it with a cheesecloth.  Then place it over a medium or large bowl. Dump the lime juice/sugar mixture through the cheesecloth to catch any lime zest.
Purée watermelon cubes in a blender or food processor with 1/2 cup of water.   Dump the puree into the cheesecloth and let it drain for 10 minutes. 
When all of the watermelon purée has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.  Add remaining 1/2 cup of water and mix well.  Add 2 sprigs of rosemary and cover bowl.  Refrigerate for 2 hours to chill.
Serve with lime and rosemary garnish.

Mixed Fruit Lassi

Ingredients
Pear (1med.), apple (1med.), honey (2tbsp), apricot preserve (2tbsp), yogurt (2c), fresh mint leaves (4).
Method of preparation:-
Take a pear and an apple of medium size. Wash them properly and then chop them into small pieces. Take a blender. Blend the chopped pear and apple in a blender. Blend it properly. Add the yogurt, honey and the apricot preserve. Again blend it until the mixture gets smooth. Add a cup of ice cubes and again blend it. Now add the mint leaves and again blend it. When the mixed fruit lassi gets ready then take the serving glasses and pour it in the glasses and serve it chilled. Fruits and honey use the nutrient value of this tasty lassi.
Preparation time 10 minutes

Pineapple,Melon and Grape Cocktail

Ingredients
Watermelon (1/2small), grape juice (1/2c), green grapes (250gms), pineapple (1/2small), chaat masala (1tsp), fresh mint leaves (for garnish).
Method of preparation:-
Take watermelon and pineapple. Pare the skin of watermelon and pineapple with a sharp knife. Scoop out the small balls from the peeled melon by using a parisienne scoop and cut the pineapple into small pieces with a knife. Take grapes and mint leaves, wash them and then cut the grapes into halves. Now take serving glasses. Mix all the fruits in the glasses one by one and then pour the grape juice over the fruits. Sprinkle the chaat masala over the fruits in the glasses and then garnish it with the fresh mint leaves and then serve the cocktail when it gets chilled.
Preparation time – 10 minutes

Papaya Shake

Ingredients

Yields: 6 servings

1 ripe papaya
1 quart ice cubes, crushed
2-½ cups soy milk (or any other milk), as needed (depending on how you like the consistency of your shake)
½ cup coconut water, up to 1 cup
1/3 cup sweetened condensed milk (or honey), to taste
6 fresh mint leaves, for garnish

Preparation

Peel the papaya. Cut it in half lengthwise. Remove and discard the seeds. Cut into cubes.

In a blender, combine all the ingredients until very smooth.

Pour into 6 glasses. Finish with a drizzle of condensed milk and garnish with fresh mint leaves.

Cool watermelon Slush

ingredients
6 ice cubes
2 cups cubed seeded watermelon
1 teaspoon honey

Directions
Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds

Minty Lemonade

Serves 4.
Ingredients:

• 6 tablespoons of freshly squeezed lemon juice
• 8 tablespoons sugar
• 1/4 cup fresh mint leaves
• 1/2 teaspoon salt
• 1 teaspoon black salt optional
• 1/2 teaspoon grounded black pepper
• 32 oz cold water
• 1/8 teaspoon roasted ground cumin powder to garnish
• Mint leaves to garnish
• Ice cubes

Method

• Blend the mint leaves.
• Add lemon juice, sugar, salt, black salt, and black pepper.
• Blend together.
• Mix the mixture with water and pour the lemonade over ice.
• Garnish with mint leaves and cumin powder.

Tips
Every ingredient in this recipe can be adjusted to your taste.
Variations
Replace water with soda water. Add 1 tablespoon of fresh ginger juice.

Mango Lassi

Serves 2.
Ingredients:

• 2 cups peeled and chopped mangoes
• 1 cup yogurt
• 3 tablespoons sugar (Adjust to taste)
• 1 tablespoon chopped mint leaves (Optional)
• 6 to 10 ice cubes (As needed)

Method

1. Blend the mangoes, yogurt, and sugar into a puree.
2. Add chopped mint leaves.
3. Add the ice cubes.
4. You can adjust the thickness of the lassi.
5. Serve chilled.

Tips
For lassi it’s better if mangoes do not have any fibers. Using very ripe mangoes are best. The sugar can be adjusted to taste and it depends on the taste of the mangoes and yogurt.
Variation
Replace the mint with rose water or a generous pinch of cardamom powder.

Weight Watchers Healthy Aloe Drink recipe

Ingredients
2 tablespoons liquid aloe vera
1 granny smith apple
1/2 Lebanese cucumber
1 lemon, juice of

Preparation
1. Juice the apple and cucumber.
2. Stir in the aloe vera and lemon juice, and serve.

Servings: 2

Nutritional information for one serving:
WW points: 1
Calories: 53
Calories from fat: 1
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 14.3g
Fiber: 2.1g
Protein: 0.8g

Mango Smoothie

YIELD: 4 servings (serving size: 3/4 cup)

Ingredients

• 1 1/2 cups chopped peeled mango
• 1 1/2 cups fat-free milk
• 1/4 cup fresh lime juice
• 1 tablespoon brown sugar

Preparation

• Place all ingredients in a blender; process until smooth. Serve over ice

Virgin Pina Colada

Ingredients:  
Fresh pineapple juice, semi frozen : 1 Cup, refer note
Thick Coconut milk/ extract - 1/2 cup, refer note
Vanilla Ice cream - 1 cup
Vanilla essence - 1/4 teaspoon
(no ice as I feel it dilutes the taste of the drink)
Sugar - to taste and varying according to the sweetness of the pineapple.
Procedure: Blend everything in a blender and pour into glasses and serve immediately.
Please note:  

•  I have blended 1 1/4 cup of chopped pineapple to get a cup of fresh pineapple juice. The pineapple was not very sweet, so I had to add extra sugar.
• I have soaked about 3/4 cup of fresh grated coconut in a cup of hot water for 15-20 minutes, blended and strained to get about 3/4 cup of thick coconut milk. I have tried this with the tetra pack coconut milk, but it left a bitter and funny after taste. So I would definitely recommend home-made coconut extract.
• You could use fresh whipped cream in place of the ice cream. 
• I normally chill the liquid which goes into the drink in the freezer, so that I don't need to add any ice to chill the drink. 

Kanji

Ingredients

• Black carrots-4
• Water-2 liters
• Mustard seeds-2 tbsp(powdered)
• salt-2 tsp
• Red chilli powder-1/2 tsp

Method-

1. Wash and scrape the carrots, be prepared to have your hand stained purple or wear gloves.
2. Chop Carrots into longish pieces.
3. Take a big glass jar, big enough for 2 liters of water and combine all the ingredients together, give it a good shake.
4. Leave jar in the sun for 5-6 days for the drink to ferment and sour.
5. Taste the kanji, adjust salt if required, chill and serve in glasses with a fork to fish out the pieces of carrots.