H1N1 PREVENTION JUICE- GREEN APPLE AND BASIL LEAVE JUICE

The Tulsi or the Holy Basil is loaded with medicinal values. Tulsi can help cure and prevent various common ailments like fever, cold, cough, sore throat, asthma, kidney stones, children’s ailments and also heart and Respiratory disorders. Tulsi leave are dried and now sold in capsules in all leading pharmacies.

Tulsi leaves are recently proven to help prevent the deadly H1N1 influenza. Here is a simple juice recipe using the Holy Basil or Tulsi.

INGREDIENTS

3 fresh green apples

200 grams fresh holy basil leaves

ice cubes

METHOD

Cut and core the green apples, cut the apples into pieces.

Use a juicer and blend the apple with 1 cup water, add fresh holy basil leaves and continue to blend until smooth.

Pour into glasses and add ice cubes. Consume alternate days and shoo the H1N1 virus away.

PASSION FRUIT AND PINEAPPLE

INGREDIENTS

3 fresh passion fruits

3 slices fresh pineapple - cleaned

METHOD

Cut passion fruits into halves

Scoop the pulps into a small bowl.

Set aside 3 tablespoon passion fruit pulps for decoration.

Cut pineapple into small pieces.

Use a juicer and juice the pineapple and passion fruit pulps until smooth.

Pour into glasses and drop int the ice cubes.

Garnish with passion fruit pulps.

Serve immediately.

EVERGREEN MILKY SESAME

INGREDIENTS

Fresh baby Spinach - 1 medium sized bowl full


2 tablespoon sesame seeds

150ml fresh milk.

METHOD

Wash , and cut spinach into sections.

Use a juicer and blend all ingredients until smooth.

Pour into serving glasses, add ice cubes and serve immediately.

MANGO AND PINEAPPLE JUICE

INGREDIENTS

2 ripe mangoes -peel and cut into pieces

2 slices of fresh sweet pineapple-cleaned

200 grams ice cubes

pineapple wedge for decoration.

METHOD

Use a juicer and juice the mango and pineapple pieces

Add ice cubes and continue juicing

Pour into serving glass and decorate with pineapple wedge.

LETTUCE AND CARROT JUICE

INGREDIENTS
3 fresh carrots
300 grams fresh lettuce
coriander leaves - chopped
crushed ice cubes
METHOD
Clean the carrots and cut into pieces.
Separate the lettuce leaves and rinse well.
Use a juice and juice the carrot pieces and lettuce.
Add a little water and continue juicing.
Fill glasses with crushed ice cubes and pour fresh juice.
Serve immediately.

BASIL, APPLE AND TOMATO JUICE

INGREDIENTS
5 medium sized fresh tomatoes
2 fresh green apple
1 fresh celery stick
6-7 fresh basil leaves
2 tablespoon fresh lemon juice
crushed ice cubes
METHOD
Wash the tomatoes and cut into pieces.
Core the apples,wash and cut into pieces.
Trim the celery stick and cut into pieces
Wash basil leaves.
Use a juicer and juice the tomatoes, apples,celery pieces,basil leaves with a little water.
Add basil leave and juice again.
Decorate with lemon slices and celery stick.
Pour into glassses 3/4 full, add crushed ice lemon juice and stir well.
Serve chilled.

MINTY GUAVA

INGREDIENTS

2 fresh seedless guava

1 fresh juicy pear

1 teaspoon mint syrup

3-4 mint leaves

ice-cubes

METHOD

Wash ,clean and cut the guava and pear into pieces.

Juice the guava and pear in a juice

Add mint syrup and ice cubes and continue blending.

Pour into glasses and garnish with mint leaves

SWEET DREAMS

INGREDIENTS

1 bowl fresh green seedless grapes

10 fresh salads leaves

2 slices pineapple-cut into pieces

2 celery stick

crushed ice-cubes

METHOD

Juice the grapes,salad leaves,pineapple pieces and celery stick with 1 cup water.

Pour into glasses and ice-cubes.

Serve immediately.

PEAR CABBAGE JUICE

INGREDIENTS
150 grams fresh shredded cabbage
2 sticks celery -trimmed and cut into pieces
30 grams watercress- wash and drained
2 fresh green pears - cored ,cut and washed.
crushed ice-cubes
METHOD
Use a blender and juice the cabbage, celery, watercress,pears and 1 cup of water.
Blend until smooth.
Add crushed ice-cubes into glass and pour fresh juice.
Serve Chilled.

BEET AND CUCUMBER WONDER

INGREDIENTS-2 servings

11/2 fresh beetroot

1/4 fresh lemon juice

1 fresh cucumber

2 cups carbonated water.

METHOD

Peel beetroot and cucumber,cut into pieces.

Use a juicer and blend the beetroot,cucumber until smooth.

Pour into a jug, add the carbonated water and lemon juice.

Mix well and pour into glasses, add ice-cubes.

Serve chilled

CUCUMBER,CELERY AND SPINACH JUICE

INGREDIENTS

3 fresh celery sticks

30grams fresh spinach leaves

1/2 green capsicum-deseed

3 fresh tomatoes

1/2 cup water

a pinch of salt

crushed ice-cubes

METHOD

Clean and trim the celery sticks, wash and cut into pieces

Wash and cut capsicum,tomatoes into pieces.

Rinse the spinach leaves thoroughly.

Use a juicer and blend the celery, capsicum, tomatoes,spinach and water until smooth.

Strain the fresh juice into serving glass. Drop in the crushed ice.

Add a pinch of salt and sprinkle a little pepper.

Mix well and serve immediately.

MINTY CUCUMBER LEMON

INGREDIENTS

2 fresh cucumber

3 tablespoon lemon juice

6-8 fresh mint leaves

ice-cubes

2-3 basil leaves

METHOD

Peel the cucumber and cut the cucumber into pieces.

Use a juicer blender and blend the cucumber,lemon juice,mint leaves and water until smooth.

Pour into glasses and ice-cubesServe immediately.

APPLE,CABBAGE AND CARROT JUICE

INGREDIENTS

150 grams red cabbage

3 fresh carrots

2 fresh apples

lemon slices

1/2 cup water

crushed ice-cubes

METHOD

Clean cabbage leaves and cut roughly

Scrape carrot skin, wash and cut into pieces.

Core and cut apple.

Use a juicer blender and blend red cabbage,carrots,apples and water until smooth.

Pour into serving glasses and drop in the ice cubes.

Decorate with lemon slices and serve immediately.

RED WONDER

INGREDIENTS
2 medium size tomato
200 grams papaya
100 grams red pepper(capsicum)
crushed ice-cubes
METHOD
Cut clean and cubes tomatoes and papaya.
Deseed and core red pepper and cut to pieces
Use a juicer and juice the tomatoes,papaya pieces ,red pepper and ice-cubes.
Pour into serving glasses
Serve immediately.

TOMATO, BROCCOLI AND SPINACH JUICE

INGREDIENTS
4 fresh red tomatoes
300grams broccoli
300 grams fresh baby spinach
mint leaves for garnishing
METHOD
Clean and rinse the spinach.
Trim and wash the broccoli
Wash tomatoes and cut into halves.
Use a juicer and juice the tomato pieces, broccoli and spinach leaves.
Blend until smooth, Pour into serving glasses and garnish with mint leaves.
Add ice-cubes and serve immediately.

GINGERED CARROT JUICE

INGREDIENTS-2SERVINGS
5 medium sized fresh carrots
3 fresh tomatoes
100 grams celery
1/2 ginger - finely shredded
ice-cubes
METHOD
Scrape the carrot skin, wash and cut into pieces.
Cut tomatoes and celery into pieces.
Use a juicer and juice the carrots, tomatoes and celery.
Pour fresh juice into glasses.
Drop in ice-cubes and garnish with shredded ginger.
Serve immediately.

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