Select fresh fruits and vegetable for juicing. As much as possible avoid removing skin from vegetable like carrot. Certain vegetables such as Beetroot skin has to be removed for juicing. Ginger is widely used only for flavouring. Celery is Negative … Continue reading
Monthly Archives: December 2010
Ingredients: 80gm flour 1/4 teaspoon cinnamon powder Pinch of grated nutmeg 1/4 teaspoon of grated orange skin 80gm brown sugar 80gm breadcrumbs 120gm butter out from freezer 120gm raisins 120gm mixed sweet fruit with cheeries 3 tablespoon Honey 3/4 lemon … Continue reading
Ingredients: 1/2 cup whipping cream 1 cup plain yoghurt 2/3 cup sugar 1 ripe lemon juice (squeezed) 1 1/2 teaspoons grated lemon peel 1/4 pinch salt to enhance sugar taste Method: Combine sugar and whipping cream in a bowl and … Continue reading
Banana’s Botanical name is Musa Paradisiaca, Linn. Banana’s fruit, flowers, stem, root & leaves are usable.
Continue readingIngredients for Pesto 1 pound linguine noodles 2 cups fresh basil leaves 5 tablespoons extra virgin olive oil 1/3 cup chopped almonds 3/4 cup Parmesan cheese Salt to taste Crushed black pepper as preferred Method Blend basil leaves, olive oil, … Continue reading
Apricot’s botanical name is Prunus Armeniaca and is widely grown in the mediterranean. Apricot is a good source of vitamin A and has thiamine and iron too. Apricot is also a good source of calcium, phosphorus and iron. Apricots are … Continue reading
Apple’s Botanical Name is Malus sylvestris. Apple a day keeps the doctor at bay is true as eating apple everyday improves lungs functionality.
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