Salads,Juices,Shakes,Tea

Serves 4 green fruit salad

What you need

1 small, ripe, green, sweet melon

1 ripe, green pear

1 green apple

1 green, ripe guava

1 small ripe avocado

1 medium sized ripe banana

1 kiwi fruit

1 ripe apricot

12 green grapes

1 cup white grape juice

Green Fruit Salad

How to

Steps:

1.  Keep one basin to cut the fruit and one large shallow serving bowl ready to assemble the fruit.

2.  First peel the green melon, remove the seeds and cut into bite size chunks. Place in the fruit serving bowl as the first layer.

3.  Peel and slice the banana over the melon.

4.  Make very thin, small slices of the de-cored apple and sprinkle over the banana.

5.  Then add small chunks of the pear and the guava, followed by the apricot and the avocado slices.

6.  Now decorate with thin slices of the kiwi and the grapes which can be cut into halves.

7.  Lastly sprinkle with the grape juice so that the fruit does not get discoloured.

8.  Serve the fresh 'Green Fruit Salad' on its own or with whipped cream. 

Serves 4 melon boat

What you need

1 medium sized, rugby ball shaped, red, water melon

1 large ripe mango

1 small red apple

1 small green apple

Melon Boat

How to

Steps:

1.  Carefully cut the melon length-wise and scoop out the red fleshy part into a bowl.

2.  Take one of the hollow shells of the melon and place it on an oval tray.

3.  Remove the seeds from 3/4 of the melon pieces and cut into small bite size chunks.  Place them in the hollow melon shell.

4.  With a fork, crush the remaining 1/4 of the melon pieces and sieve out the juice.  Keep it aside.

5.  Peel and thinly slice the mango and the de-cored apples. Spread them over the melon pieces.

6.  Sprinkle the melon juice over the fruit so that it remains fresh.

7.  Your 'Melon Boat' is ready to be served. 

Serves 4 orange fruit salad

What you need

1 small, ripe paw-paw

1 large, sweet mango

1 tangerine

1 orange

2 black passion fruits

Orange Fruit Salad

How to

Steps:

1.  Cut the pawpaw into half, remove all the seeds, peel it and slice into 3 cm cubes. Place this onto the base of a shallow, broad fruit bowl.

2.  Peel the mango and cut into thin 4 cm long slices. Spread them over the paw-paw in the bowl.

3.  Remove the peel of the orange and cut horizontally into thin circular slices. Take out all the pips and put the orange slices around the mango pieces.

4.  Peel the tangerine and remove the skin and the pips from each segment.  Decorate the fruit in the bowl with these tangerine segments.

5.  Cut the passion fruits into halves.  Scoop out the pulp with a spoon and sprinkle it onto the rest of the fruit.

6.  Serve the 'Orange Fruit Salad' with custard or ice-cream. 

Serves 4 pineapple basket

What you need

1 large, fresh, ripe pine-apple with its 'leaves' in tact

1 small, ripe mango

2 large plums

6 strawberries

6 red/green grapes

1 teaspoon oil cooking to 'shine' the 'leaves' of the pineapple 

Pineapple Basket

How to

Steps:

1.  Place the pine-apple horizontally on a large cutting board and with a sharp knife, cut off 1/3, keeping all the 'leaves'  in tact.

2. With the help of a grape-fruit knife, remove the flesh carefully so that you have a hollow shell of the bigger 2/3 part of the pine-apple.

3.  Place this 'shell' on a large serving tray.

4.  Sprinkle the cooking oil on some absorbent kitchen paper and rub onto the 'leaves' of the pine-apple shell to give them a clean, shiny look.

5.  Cut the flesh of the pine-apple into 2 cm cubes, taking care to remove the 'woody' parts. Spread them onto the base of the hollow 'shell'.

6.  Peel the mango, cut it into 2 cm cubes and put these over the pine-apple cubes.

7.  Remove the seeds from the plums and slice them. Scatter them over the mango  pieces.

8.  Hull the strawberries and cut them into longitudinal halves.  Arrange them over the other fruit.

9.  Slice the grapes into quarters and sprinkle them over the surface.

10. Serve your attractive 'Pine-apple Basket' with custard or cream. 

Serves 4 rainbow fruit salad

What you need

1 cup small chunks of red melon

2 plums, de-seeded and thinly sliced

6 strawberries, hulled and halved

1/2 cup small slices of a sweet mango

1/2 cup cubes of ripe paw-paw

1 peach, skinned and thinly sliced

1/2 cup diced pineapple

1/2 cup sliced banana

1/2 cup small cubes of sweet green melon

1/2 cup small cubes of ripe avocado

1 kiwi fruit, skinned and thinly sliced

1/2 cup black grapes, halved

Rainbow Fruit Salad

How to

Steps:

1.  Take a large, flat, serving dish and arrange the fruits in order of the rainbow colours like this:

2.  Red - mix the red melon, plums and strawberries and place them in a row on one side of the tray.

3.  Orange - mix the mango, pawpaw and peach pieces and place them next to the previous row.

4.  Yellow - mix the pineapple and banana slices and arrange them in the next row.

5.  Green - mix the avocado, kiwi and green melon pieces and place them in the next row.

6.  Violet - make a row of the dark grape halves.

7.   Serve the delightful 'Rainbow Fruit Salad' with fresh cream or custard. 

Serves 4 spicy fruit salad

What you need

1 apple, de-cored and cut into thin, 2 cm slices

1 ripe mango, peeled and diced into small cubes

1 small, ripe paw-paw, de-seeded, peeled and cubed

1 ripe guava, cut into small cubes

1 cup chunks of red melon

1 large, ripe banana, sliced

10 red/green grapes halved

1 tablespoon fresh pomegranate seeds

1 tablespoon lemon juice

1 cup 2 cm cubes of boiled potato

1/2 cup of boiled 'kabuli chanay' [large white gram]

1/2 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper powder

1 teaspoon sugar  

1 teaspoon ready-made 'chaat masala' [optional]

Spicy Fruit Chaat

How to

Steps:

1.  In a large, serving fruit bowl, place all the prepared fruits and add the lemon juice.

2.  Put in the boiled potato and 'chanay'

3.  Sprinkle the sugar, salt, chilly and black pepper powder.

4. Stir gently with a fork to mix every thing.

5. Sprinkle with the ready-made 'Chaat Masala' if you wish.

6.  Serve the 'Spicy Fruit Chaat' on its own or with tamarind sauce. 

Serves 4 avocado custard

What you need

2 large ripe avocado pears

2 cups fresh milk

3 tablespoons sugar

Avocado Custard

How to

Steps:

1.  Cut the avocado pears in half.  Remove the big seed and scoop out the light green pulp from the skin.

2.  Put the pulp in the jug of a blender [electric/manual].

3.  Add the milk and the sugar.

4.  Cover the jug and blend at medium speed for 1 minute.

5.  Check that the mixture is smooth with no lumps.

6.  Pour the mixture into a glass serving bowl, cover it with 'cling film' and refrigerate for at least 15 minutes.

7.  Serve the cool 'Avocado Custard' for breakfast or after any other meal.

Serves 4 vege salad

What you need

3 small carrots, boiled, drained and thinly sliced

2 small potatoes, boiled, peeled and diced into cubes

1/2 cup fresh green peas, boiled and drained

1/2 cup sweet corn off the cob [boiled or tinned] drained

1 large red tomato, diced or 6 cherry tomatoes, halved

1 small white onion, cut in rings

1 fresh green green chilly, thinly sliced

1 tablespoon fresh lemon juice

2 tablespoon mayonnaise/salad cream

1/2 teaspoon salt

1/4 teaspoon black pepper powder

Healthy Vege Salad

How to

Steps:

1. In a large serving bowl place all the boiled vegetables and stir with a fork.

2.  Add the tomatoes, onion and green chilly.

3.  Add the salt, lemon juice and mayonnaise. Stir gently to mix all the ingredients.

4.  Sprinkle the black pepper powder on the mixture.

5.  Serve this 'Healthy Vege Salad' as a meal on its own or as a side dish with other food. 

Serves 4 bean salad

What you need

1/2 cup french beans, boiled, drained and cut in small pieces.

1/2 cup soya beans, boiled and drained

1/2 cup fresh green peas, boiled and drained.

1/2 cup boiled and drained butter beans

1/4 cup boiled and drained kidney beans

1/4 cup boiled and drained cow peas

1/4 cup drained corn off the cob [boiled/tinned]

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon black pepper powder

1 fresh lemon, cut into thin wedges

Bean Salad

How to

Steps:

1.  In a large serving bowl, place all the boiled beans, peas and corn.

2.  Add the lemon juice and the salt.  Mix gently with a fork.

3.  Drizzle the olive oil on the surface of the mixture.

4.  Sprinkle with the black pepper powder.

5.  Place the lemon wedges around the top of the salad.

6.  Serve the 'Bean Salad' with any other food, especially barbecues  and meaty meals.

Serves 4 potato salad

What you need

4 medium sized potatoes, boiled, peeled and cut into 2 cm cubes

1 mug fresh, plain yoghurt

1 tablespoon  mayonnaise

1/2 teaspoon salt

1 teaspoon very finely cut fresh coriander leaves

1/4 teaspoon black pepper powder

Potato Salad

How to

Steps:

1.  In a serving bowl, place the yoghurt and mayonnaise.

2.  Add the salt and with a fork, whisk for a minute to make it smooth.

3.  Add the potato cubes and  the coriander leaves. Mix gently.

4.  Sprinkle the black pepper powder over the surface.

5.  You can serve the 'Potato Salad' with any meat dish.  

Serves 4 rainbow vege salad

What you need

For the Violet colour - 1 large red onion, peeled and sliced into thin circles

For the Indigo colour - 10 black olives, pitted and cut into halves

For the Blue colour - 1 small purple cabbage, finely shredded

For the Green colour - 2 leaves of ice-berg lettuce, 

                                      1 small cucumber, sliced

                                      2 green olives, pitted and halved

                                      1 small green capsicum,                                                      deseeded  and thinly sliced

For the Yellow colour - 1 carrot, peeled and cut into                                              thin 3 cm long slices

                                       1 yellow lemon, cut into wedges

For the Red colour - 1 tomato, thinly sliced into circles

                                  1 beetroot, boiled and sliced 

                                  1 small red capsicum, deseeded

                                   and thinly sliced   

Rainbow Vege Salad

How to

Steps:

1. Take a large platter and arrange attractively the vegetables in rows or arcs.

2.  You can start with the Red vegetables followed by the Yellow, Green, Blue, Indigo and finally the Violet ones.

3.  See that the vegetables of one colour are close together so that they give the effect of a Rainbow.

4.  This colourful 'Rainbow Vege Salad' can be served with barbecues or any other food. 

Serves 4 green salad

What you need

5 leaves of fresh lettuce

1 ripe avocado

1 small cucumber

1 green capsicum

2 fresh green chillies

6 green pitted olives

1 green lemon

1 tablespoon fresh lemon juice

Crispy Green Salad

How to

Steps:

1.  In a large salad platter, arrange the whole leaves of lettuce.

2.  Cut the avocado into half, remove the seed and peel. Make thick slices and arrange them along the edge of the platter. Immediately sprinkle the lemon juice over the avocado so that it does not get discoloured.

3.  Slice the capsicum thinly and remove the seeds. Arrange the slices alongside the avocado.

4.  Cut the cucumber into 3 cm long thin sticks and arrange them in a circle in the middle of the platter.

5.  Cut the lemon into thin wedges and put them around the cucumber sticks.

6.  Halve the olives and put them on the cucumber.

7.  Make very thin slices of the fresh green chilly and sprinkle over the salad.

8.  Serve the 'Crispy Green Salad' with any barbecue or other meaty dishes. 

Serves 4 red salad

What you need

1 large red tomato, thinly sliced in circles

1 red capsicum, de-seeded and thinly sliced length-wise

6 small red radishes, thinly sliced in circles

1 small carrot, thinly sliced into 3 cm long sticks 

1 large beetroot, boiled, peeled and sliced

1 small half ripe mango, peeled and cut into long slices

1 red fresh chilly, slit 3/4 way downwards

1 tablespoon fresh lemon juice

Red Salad

How to

Steps:

1.  In a salad platter, lay the beetroot slices in the middle.

2.  Arrange the capsicum and tomato in alternate circles.

3.  Scatter the radish pieces over the surface.

4.  Put the mango and carrot slices alternately around the edges of the platter.

5.  Place the slit chilly in the middle of the salad.

6.  Sprinkle the lemon juice all over the salad.

7.  Serve your 'Red Salad' with any vegetarian or meaty dishes.

Serves 4 white salad

What you need

1 medium sized white radish [mooli], peeled and thinly sliced into circles

1 cucumber, peeled and cut into thin 4 cm long sticks

1 large white onion, sliced into thin rings

1 yellow lemon, cut into wedges

1 hard boiled egg, peeled and cut into wedges

1/2 cup small cubes of cottage cheese

1/2 teaspoon salt

1/4 teaspoon black pepper powder

White Salad

How to

Steps:

1.  In a salad platter, put the slices of the radish as the bottom layer.

2.  Around the edges put the cucumber sticks alternating with the onion rings.

3.  In the middle of the platter place the cottage cheese cubes.

4.  Arrange the egg and lemon wedges alternately around the cheese.

5.  Sprinkle the salt and pepper all over the platter.

6.  Serve this unusual 'White Salad' with vegetarian or meaty dishes.

Serves 4 coleslaw

What you need

1 mug very finely shred green cabbage, rinsed and drained

1/2 mug plain yoghurt

1 tablespoon mayonnaise

1/2 teaspoon salt

2 teaspoons sugar

Coleslaw

How to

Steps:

1.  In a bowl put the yoghurt and whip it with a fork till smooth.

2.  Add the mayonnaise, salt and sugar. Mix.

3.  Add the shredded cabbage and mix well with a fork.

4.  Serve the 'Coleslaw' with burgers, 'bhajias' or chips.

Serves 4 kachumbar

What you need

1 large red tomato, diced

1 medium sized fresh carrot, halved vertically and thinly sliced

1 large red onion, peeled and diced

1 fresh green chilly, thinly chopped

1 tablespoon finely cut fresh green coriander leaves

1 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon black pepper powder

1 fresh lemon,cut into wedges

Kachumbar

How to

Steps:

1. In a salad bowl, place the onion, tomato and carrot pieces. Toss them so that they get mixed.

2.  Add the green chilly, coriander leaves and the lemon juice.

3.  Sprinkle the salt, red chilly and black pepper on the mixture.

4. Stir gently with a fork.

5.  Arrange the lemon wedges around the mixture.

6.  Serve this traditional 'Kachumbar' with any 'pilau' or 'biryani'.

Serves 4 royal salad

What you need

4 large leaves of fresh lettuce, washed, drained and left in tact

1 large white onion, peeled and cut into thin rings

1 large red tomato, cut into thin circles

1 small cucumber, thinly sliced into circles

1 medium sized carrot, thinly sliced into semi-circles

1 small red apple, cored and diced into small pieces

1 small green apple, cored and diced into small pieces

1 small green capsicum, de-seeded and cut into small squares

1 small red capsicum, de-seeded and cut into small squares

1 cup full of green/red grapes cut into halves

1/2 cup of green/black pitted olives, cut into halves

1 fresh lemon, cut into wedges. 

Royal Salad

How to

Steps:

1.  In a large salad platter, lay the lettuce leaves as the base.

2.  Arrange the tomato slices along the edges, followed by the onion rings and then the cucumber slices towards the centre of the platter.

3.  Mix the carrot and the capsicum pieces and spread over the rest of the salad.

4.  Put the apple dices all around.

5.  Arrange the grapes and the olives on top of the salad.

6.  Place the lemon wedges on the edges of the platter.

7.  Serve this unusual 'Royal Salad' with vegetarian or meat dishes during festive occasions.

Serves 4 sambar

What you need

1 mug finely shredded green cabbage

1/4 mug coarsely grated fresh carrot

1 fresh green chilly, cut into thin strips

1 teaspoon cooking oil

1/4 teaspoon 'rye' seeds

1/4 teaspoon 'methi' seeds

1/2 teaspoon salt

1/4 teaspoon turmeric powde r

1 teaspoon fresh lemon juice   

Sambar

How to

Steps: 

1.  In a pan, put the oil on low heat.

2.  Add the rye and methi seeds. Let them start crackling.

3.  Put the cabbage and the carrot. stir gently.

4.  Add the salt, turmeric  and green chilly. Stir,cover and let cook for 3 or 4 minutes.

5.  Remove the cover and check. There should be no liquid remaining.  You can increase the heat and let the excess liquid evaporate.

6.  Stop the heat. Add the lemon juice. Cover and leave for a few minutes to cool.

7.  Put it into a serving bowl.

8.  Serve the 'Sambar' with bhajia, dokla or any vegetarian dishes.

Serves 4 guacamole

What you need

1 large, ripe avocado

1 small red onion

1/2 teaspoon salt

1 tablespoon fresh lemon juice

Guacamole

How to

Steps:

1.  Cut the avocado in half, remove the seed and with a spoon scoop out the green pulp.

2.  Put the pulp in a bowl and mash it with a fork.

3.  Sprinkle the lemon juice on it immediately so that it does nor start browning.

4.  On a cutting board, chop the peeled onion into very thin pieces.

5.  Add the onion and the salt to the pulp and stir gently with the fork.

6.  Serve the tangy 'Guacamole' immediately with fish dishes or as a dip for any starters.

Serves 4 chunky salad

What you need

2 large leaves of green lettuce, washed and drained

1 large red tomato, cut into round slices

1 large white onion, thinly sliced into rings

1 small cucumber, diced into chunks

1 lemon cut into wedges

!/4 teaspoon salt

1/4 teaspoon black pepper powder 

Chunky Salad

How to

Steps:

1.  On a flat salad plate, place the lettuce leaves as a base.

2.  Place the tomato slices on the edges of the plate, followed by the onion rings in the next row.

3.  Put the cucumber chunks in the middle.

4.  Arrange the lemon wedges around the cucumber.

5. Sprinkle the salt and the black pepper all over the plate.

6.  Serve this simple 'Chunky Salad' with any vegetarian or meat dishes. 

Serves 4 freshen-up juice

What you need

1 green or red apple, cored and cut into quarters

2 oranges, peeled, de-seeded and cut into halves

1 tablespoon fresh  lemon juice

1 tablespoon sugar/honey [optional]

2 tall glasses of drinking water

8 ice cubes

Freshen-up Juice

How to

Steps:

1.  In the jug of an electric/manual blender, put the drinking water.

2.  Add the apple and the orange pieces. Cover the jug and blend for 1 minute.

3.  Add the sugar/ honey and the lemon juice.

4. Blend for 1 more minute till the mixture is smooth and without small fragments of the fruit.

5.  In 4 tall glasses, place two ice cubes each.

6.  Carefully pour the juice over the ice, seeing that it does not spill over.

7.  Keep a straw in each glass.

8.  Serve the 'Freshen Up Juice' with breakfast or lunch and see your loved ones perk up at once.

Serves 4 cooly-cool juice

What you need

1 medium sized cucumber

1 large lemon/lime

1 tablespoon sugar/honey

1/4 teaspoon salt

2 glasses drinking water

8 ice cubes

Cooly-cool Juice

How to

Steps:

1.  Wash and cut the cucumber into chunks.

2.  Peel the lemon/lime, cut it into quarters and remove the seeds.

3.  In the jug of the electric/manual blender, put the drinking water, sugar/honey and salt.

4.  Add the pieces of the cucumber and lemon/lime.

5. Cover the jug and blend it for 3-4 minutes.

6.  Check that mixture is smooth without any fragments.

7.  In 4 tall glasses, place 2 ice cubes in each and pour the blended juice up to the top.

8.  You may arrange a thin slice of cucumber and lime on the edge of the glass.  Put in a fancy straw as well.

9.  Serve this super 'Cooly-cool' Juice with cookies or cakes on a hot afternoon.  

Serves 4 calmy-carrot juice

What you need

2 medium sized fresh carrots

1 tablespoon sugar/honey

2 glasses drinking water

8 ice cubes

Calmy-Carrot Juice

How to

Steps:

1.  Wash the carrots and cut into chunks.

2.  In the jug of the electric/manual blender, put the water and add the sugar/honey.

3.  Add the carrot chunks.

4.  Cover the jug and blend for 3-4 minutes.

5.  Check that the mixture is completely smooth with no fragments of the carrot.

6.  In 4 tall glasses, place 2 ice cubes each.

7.   Pour the blended juice into the glasses and put in the straws.

8.  Serve this healthy 'Calmy Carrot Juice' with snacks or any meal. 

Serves 4 beety-mango juice

What you need

1 large ripe mango

1 medium sized, red beet-root

1 tablespoon sugar/honey

2 glasses drinking water

8 ice cubes

Beety-Mango juice

How to

Steps:

1.  Peel the mango and cut the fleshy part into slices.

2.  Wash, peel and cut the beet-root into pieces.

3.  In the jug of an electric/manual blender, put the drinking water.

4.  Add the sugar/honey, mango and beet-root pieces.

5.  Cover the jug and blend for 3-4 minutes.

6.  Check that the mixture is smooth and there are no fragments left.

7.  In 4 tall glasses put 2 ice cubes each.

8.  Pour the blended juice into the glasses and place straws in it.

9.  Serve the nutritious 'Beety-Mango Juice' with any snacks or meals. 

Serves 4 melon-mix juice

What you need

2 mugs of chunks of red melon

1 mug of chunks of sweet [green] melon

1 glass drinking water

1 tablespoon sugar/honey [optional]

8 ice cubes

Melon-Mix Juice

How to

Steps:

1.  Carefully remove the black seeds from the red melon and put the fleshy part in the jug of an electric/manual blender.

2.  Add the green melon, sugar/honey and the water.

3.  Cover the jug and blend for 2-3 minutes.

4.  Check that the mixture is completely smooth with no fragments of the fruit.

5.  In 4 tall glasses, place 2 ice cubes each and pour the blended juice over them.  Keep straws in the glasses.

6.  Serve this delightful 'Melon-Mix Juice' with snacks on a hot afternoon.

Serves 4 citrus cocktail

What you need

For the Juice:

1 tangerine

1 orange

1 lemon

2 cups drinking water

1/4 teaspoon salt

1 teaspoon honey/ sugar

8 tablespoons crushed ice

Electric or manual blender

For Decorating:

4 very thin slices of lemon

4 fancy drinking straws

Citrus Cocktail

How to

Steps:

1. Peel the tangerine and the orange, cut them into quarters and remove the seeds.

2. Squeeze the juice out of the lemon and keep it aside.

3. In the jug of an electric or manual blender, put in the drinking water.

4. Add the cut up tangerine and orange.

5.  Put in the lemon juice, salt and sugar/honey.

6.  Cover the jug with the lid and blend for 2 or 3 minutes till the liquid has no solids visible.

7.  On a serving tray, place 4 juice glasses and put two tablespoons of crushed ice in each.

8.  Pour the blended juice over the ice till each glass is almost full.

9.  Put a fancy drinking straw in the glass, slit and fix a thin slice of lemon on the edge.

10. Serve the refreshing 'Citrus Cocktail' with any meal or snack.

Serves 4 green smoothie

What you need

For the juice:

1/2 mug green grapes (seedless)

1 green apple

1 green pear

1 small green (sweet) melon

1 mug drinking water

1 tablespoon sugar/honey

8 ice cubes

Blender - electric/manual

4 drinking straws

4 grapes for decor

Green Smoothie

How to

Steps:

1.  De-core the apple and pear. Cut into quarters.

2.  Peel the melon, remove the seeds and cut into chunks.

3.  In the jug of the blender, place the water and add the fruit pieces and the sugar/honey.

4.  Cover the jug with the lid and blend for 2 or 3 minutes till the liquid is smooth.

5.  On a serving tray, place four tall glasses. Put two cubes of ice in each glass.

6.  Pour the liquid into the glasses and place a drinking straw in each of them.

7.  Slit each of the 4 grapes a little and 'fix' them on the edges of the glasses.

8.  Serve the delicious 'Green Smoothie' with any snack or meal. 

Serves 4 passionate delight

What you need

For the juice:

10 pieces of black passion fruit

1/2 cup sugar or honey

1/2 teaspoon salt

3 glasses of drinking water

8 cubes of ice

Blender - electric or manual

4 drinking straws

Passionate Delight

How to

Steps:

1.  Rinse the passion fruit, cut into halves and using a teaspoon, scoop out the pulp into a bowl.

2.  In the jug of the blender, put one glass of water.

3.  Add the sugar/honey, salt and the fruit pulp.

4.  Cover the jug and blend for 2 to 3 minutes. Check that the seeds gets separated from the pulp.

5.  Stop the blender and wait for a minute so that the black seed residue settles down in the jug.

9.  Using a large sieve, pour the juice into a tall jug, seeing that no seeds are included.

10. Add 2 more glasses of water and stir the mixture.

11. On a serving tray, place 4 glasses and put 2 cubes of ice in each.

12. Add the juice and place a fancy drinking straw in each glass.

13.  Serve the cool 'Passionate Juice' with snacks or any meal. 

Serves 4 tree tomato treat

What you need

For the juice:

10 pieces of tree tomato fruit

1 glass drinking water

4 tablespoons sugar/ honey

1 teaspoon salt

Blender - electric or manual

4 drinking straws

8 cubes of ice

Tree-tomato treat

How to

Steps:

1.  Rinse the tree tomatoes and cut into quarters.

2.  Put the drinking water in the jug of the blender and add the sugar and salt.

3.  Tip the cut fruit into the jug and cover with the lid.

4.  Blend for 2 to 3 minutes.

5.  Using a large sieve, pour the juice into a tall jug.

6.  In a serving tray, place 4 glasses.

7.  Put 2 ice cubes in each glass and add the juice.

8.  Put a fancy drinking straw in each glass.

9.  Serve the 'Tree Tomato Treat' with a snack or a meal. 

Serves 4 go-man-go

What you need

For the juice:

2 large, ripe mangoes

2 tablespoons sugar/honey

3 glasses drinking water

Blender - electric or manual

8 ice cubes

4 drinking straws

Go-man-go

How to

Steps:

1.  Rinse the mangoes, peel and cut into large slices.

2.  In the jug of the blender, put the drinking water and sugar.

3.  Add the cut fruit, cover with the lid.

4.  Blend for 2 or 3 minutes till the mixture is smooth.

5.  In a serving tray place 4 glasses and place 2 ice cubes in each.

6.  Pour the mixture into each glass and place a drinking straw in it.

7.  Serve the yummy 'Go Man Go' juice with a meal or snacks.

Serves 4 rejuvenating lemonade

What you need

For the Juice:

2 large yellow lemons ('kaghazi limu')

3 glasses drinking water

2 tablespoons sugar/ honey

1 teaspoon salt

To serve:

8 cubes of ice

4 drinking straws

4 very thin slices of lemon

Rejuvenating Lemonade

How to

Steps:

1.  Rinse the lemons and cut them into halves.

2.  Carefully squeeze out the juice and put into a tall jug.

3.  Add the drinking water, sugar/honey and salt. Stir till all the sugar and salt is dissolved.

4.  In a serving tray, place 4 glasses and into each, put 2 ice cubes.

5.  Pour the juice into each glass.

6.  Take one thin slice of lemon, slit it a bit and 'fix' it on the edge of each glass.

7.  Place a drinking straw in the juice.

8.  Serve the 'Rejuvenating Lemonade' with snacks or any meal, especially on very hot days. 

Serves 2 rare sugar cane juice

What you need

For the Juice:

1 mug of peeled and very thinly diced pieces of sugar-cane

1 and 1/2 mugs of drinking water

1/4 teaspoon freshly crushed ginger or dried ginger powder

Blender - electric/manual

For serving:

4 ice cubes

2 drinking straws

Rare Sugar-Cane Juice

How to

Steps:

1.  In the jug of the blender, put the drinking water.

2.  Add the ginger and the cut up sugar-cane.

3.  Cover the jug with its lid and blend for 3 or 4 minutes.

4.  Using a large sieve, separate the juice into a tall jug.

5.  On a serving tray, place two glasses with 2 ice cubes in each.

6.  Pour the juice and place a drinking straw in each glass.

7.  Serve this 'Rare Sugar-Cane Juice' with snacks or meals.

Serves 4 glasses carrot smoothie

What you need

For the juice:

2 medium sized fresh carrots

1 apple

2 oranges

2 tablespoons sugar/honey

2 glasses drinking water

8 ice cubes

4 thin round slices of carrot

Electric/manual blender

Carrot Smoothie

How to

Steps:

1.  Peel, wash and cut the carrots into thin pieces.

2.  Wash, de-core the apple and cut into quarters.

3.  Squeeze  out the juice of the oranges and put it into the jug of the blender.

4.  Add the water, sugar/honey, apple pieces and the carrot slices.

5.  Cover the jug and blend for 2 to 3 minutes till the liquid is uniformly smooth.

6.  In a serving tray, place 4 glasses and to each add 2 cubes of ice.

7.  Pour the juice into the glasses.

8.  Take one  thin slice of carrot, slit it a little and 'fix' it to the rim of each glass.

9. You may place a fancy drinking straw in each glass.

10. Serve the tasty 'Carrot Smoothie' with any snack or meal.