Pineapple Lemongrass Drink

Introduction:

As an excellent source of the strong antioxidant vitamin C and dietary fibre.

Pineapple is another fundamental element for reducing cholesterol.

Ingredients:

Half portion of large pineapple

Lemongrass drink  (check out at this link on how to prepare the lemongrass drink)

https://flofoodventure.wordpress.com/2016/03/23/lemongrass-drink-with-aloe-vera-cubes/

Bunch of mint leaves (chopped)

Method:

Cut the pineapple into chunk.

Combine the chopped mint leaves, lemongrass drink and pineapple chunks in the blender.

Blend to your desired texture.

I prepare to serve together with the pineapple fibre than to sieve it.

Add ice and serve.

A great refreshing drink.

Recommendations:

For more beverages ideas, check out here.

https://flofoodventure.wordpress.com/category/home-made-beverages

Salting Watermelon Juice

Introduction:

Do  you salting watermelon juice will enhance the flavour of the fruit by opening up the taste buds to the sweetness of the fruit.

Ingredients:

Half portion of Watermelon chunks

6 to 8 mint leaves

Ice cubes

Dash of Pink Himalayan Salt

Method:

Blend all the ingredients till smooth.

Pour to individual serving glass and add ice cubes.

Add a dash of grounded pink Himalayan salt to taste.

Recommendation:

For more home prepared refreshments, check out this link.

https://flofoodventure.wordpress.com/category/home-made-beverages/

Avocado Smoothie

CBD to an Avocado Drink (Cut, Blend, Drink)

For 2 glass  servings

Ingredients:

2 ripe Avocados

1 tablespoon lemon juice

2 tablespoons Cooking Honey

3 tablespoons Low Fat Milk

Method:

Peel the avocados and sliced them into pieces.

Drizzle lemon juice over the sliced pieces to prevent oxidation.

In a blender, combine the sliced avocados, honey and low fat milk.

Blend all the ingredients into a smooth texture

Pour into glasses and serve with ice cubes.

Note:

Here’s how to cut an avocado

 

Roselle Drink

Introduction:

I discovered Roselle drink in a bottle form when I was holidaying in Taiwan.

Back home in Singapore, each time when I dine at Din Tai Fung, without fail, my drink would be none other than “Roselle” drink.

Today, I found  freshly packed Roselle calyces  from the market and decided to prepare my very own Roselle Drink.

Health Benefits:

Natural Health Benefits of Roselle calyces.

A medicinal and edible plant containing Protocatechuic acid.

A powerful antioxidant and anti-inflammatory.

Reduce cholesterol and triglyceride.

Help weight loss, high in Vitamin C, regulates blood pressure etc.

Warnings:

Due to diuretic effect, those who have stomach acid, gastric acid should avoid taking this drink.

Close Up of the Roselle calyces

Ingredients:

A packet of fresh Roselle calyces

1 medium size sweet fresh Pineapple

I piece ginger (about 1.1/2 inch length)

2 -3 cloves garlic peeled

Sugar cane slabs/rock sugar  (sweetness to your own choice)

Method:

Soak the fresh Roselle calyces a large mixing bowl for half an hour to remove impurities.

Drain and set aside.

Sliced the fresh pineapples into medium pieces.

In a large pot, add the Roselle calyces and sliced pineapple and bring to a boil.

The water must be sufficient to cover all the ingredients.

When the water has boiled, add in the smashed ginger and garlic cloves.

Combine the sugar cane slabs together and stir well to dissolve the sugar.

Continue to simmer for about half and hour until the ingredients are softened.

Roselle calyces are boiled in water to extract the dark red colour.

Now the whole pot has turned into a nice dark reddish drink.

Turned off the heat. Leave the pot to cool.

Use a sieve to drain the residues.

Transfer the Roselle Drink into a large glass jar or smaller drinking bottles.

You can serve this drink hot or cold.

Add a couple of ice cubes for a refreshing full citrusy flavour  for a hot day.

Find out more about Roselle plant, check out this link.

https://flonatureblog.wordpress.com/2017/08/13/roselle/

 

Home Brewed Chinese Pearl Barley Drink

Ingredients:

1 packet Chinese Pearl barley
Few stalks of Pandan Leaves (knotted)
6 pieces of dried winter melon strips
8 cups of plain water
2 pieces rock sugar

Method:

Place the Chinese pearl barley in a pot and rinse a few times with fresh running water.
Use a large pot to accommodate sufficient water to boil the barley.
Turn on the heat to medium.

Bring the water to boil and leave it to simmer for 5 to 8 minutes.
You do not want to overboil the pearl barley because when its overcooked , I was told by the medicinal shop that barley water will be too heaty for the body.
We drink barley to cool down the system.
You can switched off the heat once you see the pearl barley grains are opened.
You can adjust the sweetness of the drink by increasing or decreasing the rock sugar quantity.

Pour the barley water mixture through a sieve to separate the barley grains from the barley water.
Leave it to cool and serve.

It is recommended to drink the fresh barley water on the same day of boiling though you can keep the drink in the refrigerator for maximum 2 days.

What Would You Do With Over Ripe Mangoes?

Ingredients:

2 ripe mangoes
1 cup low fat milk/fresh milk
Sugar (no sugar required if mangoes are very sweet)
1 cup ice cubes

Method:

Peeled and pitted mangoes and sliced them.

Blend pulp of mango in a mixer with 3 to 4 tablespoons of sugar (if mangoes are not sweet enough)

Slowly add milk and stir continuously.

Add ice cubes to tall glass and pour in the desired smoothie.

You can also store the smoothie in the refrigerate and serve later.

A refreshing mango drink for a hot sunny day!

Home Made Almond Milk

Ingredients:

4 tablespoons of sweet almond (Nan Xing)
3 tablespoons of bitter almond (Bei Xing)
500 ml plain water
2 lumps of rock sugar (adjust to your own taste bud)

Method:

In a blender, add both the sweet and bitter almonds and water together.
Best to add water in small batches until the texture seems right to you.
Blend on low, slowly raise to speed to high for one or two minutes till the milk is pulverized.
Transfer to a saucepan or corning ware and boil over medium heat.

During boiling, add the rock sugar and stir slowly until the sugar are fully dissolved.
Feel free to adjust the sweetness to taste.
When it bubbles turn off the heat.
Leave it to cool and strain milk through a fine mesh strainer or cheesecloth into a storage container.

Once you have finished straining the milk, you will find amounts of almond solids left through.
Do a gentle stir and move the solids around to make room for the liquid to seeps through.
Once you have finished straining the milk, you will find small amount of almonds solid left.
It would be a waste to discard them.
Therefore I repeated the blending process again.
Transfer the almonds solids into the blender and adjust water level.
Again strain the milk through the fine mesh strainer into a storage container.
You can store the almond milk into a thermos flask if you prefer to drink warm or into any Tupperware bottle.