BLACKBERRY CARROT JUICE

Ingredients:

8 Large Fresh Cleaned Carrots

2 Cups Of Fresh Oregon Blackberries

1 Large Fresh Mint Sprig (Optional Garnish)

Information:

Serving Size 1

123 Calories Per Serving

0 Grams Of Fat



Preparation Instructions:

Blackberries are ideal for juicing, as it filters out all of those little pesky blackberry seeds. To begin this recipe you will first want to take out your juice machine and plug it in. If your juicer has been stored away for a lengthy period of time, be sure to inspect it so that it's clean and sterile. Next scrub and rinse your carrots under cool running tap water, following that step by washing and rinsing your blackberries. Since we are based in Oregon, we use Oregon blackberries, which are still to date the best tasting blackberries I have ever had. You are now ready to begin juicing, so place a tall glass under your juice spout, turn it on, and begin feeding your produce into the juicer. Depending on the moisture content of your fruits and veggies, you may want to adjust your proportions accordingly. Once your juice is done, give it a quick stir using a teaspoon or swizzle stick. For an optional garnish, place a fresh mint sprig in your glass. Thanks again for stopping by our site, do check out our many other fresh carrot juice based recipes.

BLACKBERY JUICE

METHOD OF PREPARATION:

1. Thoroughly rinse berries, and place them in a heavy pot with just enough water to make them bob. Bring to a slow boil, mash with a potato masher or spoon, bring back to a boil, and remove from the heat. Cool slightly.

2. Pour the mashed berries into a jelly bag or a colander lined with several thicknesses of cheesecloth. Collect the juice in a bowl, and pour it into clean jars as it accumulates. Be careful, because berry juice stains. When the bag or cloth is cool enough to handle, squeeze out all the juice and some of the pulp. Compost what's left.

3. Sweeten to taste with sugar, honey, or other fruit juices (such as pineapple). Under-sweeten, because you can always add more sugar later, but you can't restore lost tartness. At this point you have a concentrate, which can be diluted with 3 to 4 parts water for casual quaffing. Don't dilute it if you want to freeze or can it. Whether frozen or canned, you juice's future might include transformation into home brewed soda, wine, or a warming batch of berry cordials.

4. Freeze your concentrate in ice cube trays or small freezer containers. Or, seal it up in half-pint jars processed in a waterbath canner for 10 minutes. Most berries are naturally acidic, but when canning concentrates from softer fruits like plums, I add a teaspoon of lemon or lime juice per cup, just to be safe

Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid - a B vitamin, and the essential mineral, manganese (table).

Nutrients in raw blackberries

Nutrient Value per 100 grams % Daily Value
Energy 43 kcal
Fiber, total dietary 5.3 g 21%
Sugars, total 4.9 g
Calcium, Ca 29 mg 3%
Magnesium, Mg 20 mg 5%
Manganese, Mn 0.6 mg 32%
Copper, Cu 0.2 mg 8%
Potassium, K 162 mg 5%
Sodium, Na 1 mg 0%
Vitamin C, total ascorbic acid 21 mg 35%
Vitamin A, IU 214 IU 4%
Vitamin K, µg 20 µg 25%
Folic acid, µg 36 µg 9%
Carotene, beta 128 µg ne
Lutein + zeaxanthin 118 µg ne
ne: Daily Value not established

Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins.

Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.

Nutrient content of seeds
Blackberries are exceptional among other Rubus berries for their numerous, large seeds not always preferred by consumers. They contain rich amounts of omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid), protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

CARROT JUICE

Ingredients:

8 Large Fresh Cleaned Carrots

1 Large Fresh Mint Sprig (Optional Garnish)


Information:

Serving Size 1

120 Calories Per Serving

0 Grams Of Fat

Preparation Instructions:

To begin this classic carrot juice recipe you will first need to take out your juicer and plug it in. Give the machine a once over to make sure it's clean and sterile. Next take out eight fresh carrots, and then clean them thoroughly under cold running water. Depending on the strength of your juicer, you may want to quarter your carrots to reduce the stress on your machine. Next place a tall glass under the juice spout. Lastly begin feeding the cleaned carrots into your juicer one at a time. Depending on the age and moisture content of the carrots, you may want to adjust your proportions accordingly. Carrot juice does possess natural sugar, so one tall glass per day is generally the recommended daily intake limit. Depending on how it affects your digestive system, drinking the juice during or after a meal is recommended. As an optional garnish, add a fresh mint sprig to your glass.

POMEGRANATE JUICE

PROCEDURE TO MAKE JUICE:
Cut pomegranate in half

Using a hand citrus juicer, squeeze and press the pomegranate in a circling motion until no more juice is released.

Repeat with other half of pomegranate.

Line a colander with cheesecloth. Strain pomegranate juice through cheesecloth.

Use juice to drink by adding sugar to taste, or for pomegranate molasses, pomegranate syrup, or jelly.

Store in the refrigerator for up to 3 days.

Add little bit of honey as per ur choice

Tips:
When picking pomegranates, choose ones that are heavy. They should contain the most juice

Benefits of Pomegranate Juice

Further, pomegranate juice has excellent antioxidant properties. It has about three times more antioxidants ounce for ounce than does red wine or green tea. Many people also enjoy its rich taste, making it a welcome beverage.

Pomegranate juice has been shown to work well as a blood thinner. Some research has shown it may be an excellent agent for promoting blood flow to the heart. It also has been shown to reduce plaque in the arteries, and to raise “good” levels of cholesterol while helping lower “bad” cholesterol.

This preliminary research suggests that pomegranate juice may be helpful in preventing heart disease, heart attacks and stroke. Most physicians are quick to point out pomegranate juice should be just one aspect of a healthy diet and exercise program. Pomegranate juice alone would probably not cure or completely prevent heart disease.

Some research has also evaluated the antioxidant nature of pomegranate juice and its usefulness in fighting certain forms of cancer. Pomegranate juice has been tentatively shown to reduce incidence of breast and skin cancer. It has also been tested and shown to slow the growth of prostate cancer in mice.

Another interesting study has evaluated pomegranate juice and osteoarthritis. Pomegranate juice tends to act as an inhibitor on enzymes responsible for damaging cartilage. These studies applied extract of pomegranate directly onto damaged cartilage. More research would have to examine a cause and effect relationship between oral ingestion of pomegranate juice and reduction in cartilage deterioration.


However, early studies on pomegranate juice suggest it is surely healthy to drink. The fruit can be quite fun to eat as well. There are numerous pomegranate juice products available, many quite highly priced because of the health craze surrounding pomegranate juice. It is likely if continued studies show promising health benefits, more manufacturers of pomegranate juice will emerge and help ease prices through competition.

Pomegranate juice as good as Viagra:

LONDON: Men who want to boost their performance in the bedroom should drink pomegranate juice, says a new research. According to the University of California scientists, a daily glass can act like Viagra.

Lead author Dr Christopher Forest says that the juice is rich in antioxidants, which increases blood supply to the genitals. For the study, the team tested 53 men with libido problems. They found that nearly half the men who drank it for a month said they found it easier to perform.

"Pomegranate juice has great potential," the ‘Mirror’ quoted Forest, as saying.

Pomegranates have already been associated with reducing the risk of heart disease and preventing prostate cancer.

Researchers had previously asserted that a daily 0.236 litre glass of the fruit’s juice not only increases the stability period of prostate cancer four-fold, but that the effect is so marked that they believe it can also make it possible for men between the ages of 60 to 75 to live out a full life span without the need for medical treatment, rather than dying from the cancer.

That study was conducted by researchers from the University of California who looked at 50 prostate cancer patients who had surgery or radiotherapy, who had experienced a post-treatment increase of PSA (prostate specific antigen), indicating that cancer was still present in their bodies.

During the study, the researchers measured the men’s PSA levels to calculate how long they took to double. They found that men suffering from prostate cancer with short doubling times are more likely to die from their illness, and that the average doubling time is 15 months.

They noted that consuming a glass of pomegranate juice everyday extended the doubling period to 54 months, and that there was also evidence that the juice was actually killing off prostate cancer cells.

Dr Allan Pantuck, who led the study, said that the improvements had been surprising, and that though it was not a cure, scientists may now be able to stump prostate cancer growth.

APPLE MILK SHAKE

Apple milk shake is one of the best cool drink.And it's one of the best drink which contain Vitamin A and Vitamin C

Ingredients:

Red Apple
Sugar
Milk
Water
Ice Cube

HOW TO MAKE
1. Pick best red apple from the market ,for making 1 cup of Apple milk shake you should need atleast 1 apple.
2.Peel the apple skin
3.Cut the apple into some pieces.
4.now,beat the apple pieces using mixer .
5.After 2min ,put sugar according to your taste,and ice cube.
6.Well beat this mixer again for 3min.
7.After that pour the juice in glass.
8.Apple milk shake ready.

GRAPE JUICE

INSTRUCTIONS:
1) Get your grapes. You can always go to the grocery store and find grapes, but consider picking your own grapes at a local orchard (if there is one around). You can use white or red grapes.

2) Clean the grapes. Remove the stems from your grapes. In the colander thoroughly wash your grapes in cold water and let them drain well. The amount of grapes you want to use is up to you, it all depends on how much you want to make. To fill a 1 gallon pitcher you will need 10 to 12 pounds of grapes.

3) Mash the grapes. Put the grapes in a large bowl and mash them well with your potato masher.

4) Cook the grapes. After you have removed the stems and thoroughly cleaned and mashed the grapes, put them into your large pot and add just enough water to cover the grapes. Heat on medium-high until it reaches a boil. Immediately reduce the heat to medium-low and simmer for 10 minutes. Remember to constantly stir so that no grapes stick to the bottom of your pot. You may now add a few tbs. of sugar if desired. The sugar is optional and can be added to desired taste.

5) Strain. ]Empty your mixture into the cheesecloth and strain directly into your serving pitcher. Allow your product to cool for several hours in the refrigerator before serving. Enjoy!

Grape juice the "nectar of the gods" is blessed with a range of health benefits. The sweet drink that warms your heart in cold winter nights is the most favorable drink of all ages. History states that humans have an intimate connection with grapes, with commercial grape production dating back to 1000 BC. Hundreds of species and varieties of grapes existed with varying colour and flavour. Here is the list of its health benefits. So, welcome one of the best drinks in the world on your dining table.

Health Benefits
1. A quick source of energy that promises good blood.

2. It is indicated in cases of constipation, gout, rheumatism, skin and liver disorders.

3. Grape juice helps to decrease acidity of the uric acid and lends itself further in aiding the elimination of the acid from the system, thus benefiting the kidneys.



One or two servings of juice, make up a part of your recommended daily five to nine servings of fruits and vegetables.

4. It lowers the risk of developing the blood clots

5. Grapes acts as a strong antiviral activity against poliovirus and herpes simplex virus.

6. Purple grape juice may block a dangerous cardiovascular effect of second hand smoke.

7. Purple grape juice may fight atherosclerosis, or narrowing of the arteries.

8. Purple grape juice seems to have the same effect as red wine in reducing the risk of heart disease. 9. Supports healthy cholesterol levels.

10. Grapes have a protective effect on antioxidants which, allows them to provide active protection against oxidative stress for longer periods. Research scientist have proved that by drinking concord grape juice every day an individual may significantly lower his/her blood pressure.

11. One or two servings of juice make up part of your recommended daily five to nine servings of fruits and vegetables. Since grape juice does contain sugar, you shouldn't drink it as a replacement for water, but rather as a replacement for sodas and flavored beverages and as a complement to meals.

12. Grapes are about 80 percent water, making them a delectable low-calorie snack or dessert. A cup of concord or catawba grapes contains only about 60 calories. Grapes also add fiber to the diet and are naturally low in sodium.

13. Regular use of concord grape juice keeps cough at bay.

14. Both grapes and grape juice are rich sources of resveratrol, a specific type of natural plant chemical that slows the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors.

15. Grape juice has been found to suppress breast cancer cell growth by preventing the synthesis of the female hormone estrogen, which plays a major role in the development of breast cancer

Most of the times the grape juice available in the market is not pure. Therefore buy fresh grapes from the nearest fruit stall and prepare the juice yourself.

LIME JUICE

INGREDIENTS

100g lime

1 litre water

8 tablespoon sugar

Directions

Squeeze juice out of lime and set aside. My 100g lime yields 100cc of juice.

Dissolve sugar in water.

When syrup is cooled, add in lime juice and mix.

Serve chilled.

LIME MINTED ICE TEA

A simple iced tea, with a twang of lime and hint of mint. It's both sweet and tart at the same time. The lime juice will be much better flavoured if freshly squeezed.
Ingredients:

1 quart water, boiling
4 tea bags
1 3/4 cups fresh mint leaves
1/4 cup sugar
1/4 cup lime juice

Preparation:

Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving.

JUICE FOR DIABETES

It is important to know the amount of juice you are consuming and how that translates to carbohydrates. For example, four ounces of orange, grapefruit or apple juice is considered one serving or 15 grams of carbohydrate. When consuming juice, keep a close watch on your blood sugar levels. This is important because some juices (for example, cranberry) are absorbed at a quicker rate and lead to a more rapid rise in blood sugar levels compared to those juices like unfiltered apple juice or vegetable juice absorbed at a slower pace.

So, while any juice is "safe," consider how it fits in as part of a well-rounded diet in keeping within the recommendations of your physician and registered dietitian.

Juice consumption factors

All juices contain carbohydrates and may affect blood sugar levels. That said, the degree to which the juice impacts those levels is different for each individual and depends upon the following factors:

1) The amount you drink (4 oz. is counted as a serving as well as one of the recommended portions of fruit or vegetables per day)
2) Whether it is the only source of fuel at that time and was it ingested on an empty stomach (which leads to a quicker spike of blood sugar levels)
3) If there is added sugar (such as in fruit juice drinks or "fruit-juice cocktails")
4( If there is added fiber (slows down the conversion into blood sugar)
5) Types of juice (certain products have a slower conversion rate into blood sugar). These are often fruit or vegetable juices (unfiltered) containing their original pulp. For example, cloudy apple juice due to its fiber, carrot juice since it is juiced raw, tomato juice and even lemon and lime due to their decreased levels of carbohydrates
6) The timing as to when you drank the juice in regard to exercise (for example, if you are exercising and find your blood sugar levels are running low, a four ounce glass of juice can provide a quicker way to elevate those levels back to where they need to be)
7) The timing in relation to the dosing and type of your diabetic medication (insulin—rapid or long acting) and/or oral medication(s) Carbohydrates 101

There is a close relationship between carbohydrates and blood sugar levels. In fact, this food group (in contrast to proteins and fats) provides our main source of fuel (blood sugar) within the first two hours after a meal. However, different carbs react differently in the body.

Simple carbohydrates (sugars with an "ose" at the end such as fructose, lactose, sucrose, others) are found in products such as milk, fruit, fruit juice and table sugar.
Complex carbohydrates are "starches" that are made up of many glucose units including products such as breads, cereals and pasta.
Carbs and sugar

In theory, all carbohydrates have the potential to raise blood sugar levels to a similar degree. Yet, the reality is that there are many factors (type and amount of carbohydrate, fat and protein content of the food, whether it's raw or prepared) that affect this process. For example, fiber-containing carbohydrates (whole grains, fruits, others) are less likely to induce quick elevations, while simple carbohydrates (cookies, crackers, fruit drinks) are easily converted by our bodies into sugar and may lead to a significant increase in blood sugar levels in 30 to 120 minutes.

If the above sounds confusing, a quick way to check a food's effect on your blood sugar is through the glycemic index and GI database. This scale (0—100) indirectly measures and ranks whether the carbohydrate is slowly absorbed with little effect on blood sugar (the lower the number, the better) versus those foods that are rapidly digested, leading to marked fluctuations in blood sugar levels. For example, many complex carbohydrates (butter beans, apples, oatmeal, sweet potatoes, orange juice, others) are considered low to moderate glycemic foods, while simple sugars and highly processed snack foods (muffins, bagels, raisins, cranberry juice cocktail, raw pineapple) are in the high glycemic food category.

Risks involved

Blood sugar levels are normally kept in check through regulating systems that balance the need for the pancreas to produce glucogon and insulin. However, for those with diabetes there is either a failure by the pancreas to produce insulin (Type 1) or an insufficient production and/or inability to properly utilize the insulin that is present (insulin resistance or Type 2 diabetes). The end result for either type is blood sugar levels that are abnormally high. And, the longer this condition persists and remains uncontrolled, the greater the likelihood for damage to many body systems including heart disease, kidney failure, vision disturbance and loss, neurological complications such as tingling, numbness and pain, as well as circulatory impairment that may eventually lead to loss of a limb or limbs.

Needless to say, anyone with diabetes should learn how to monitor blood sugar levels with the appropriate monitoring kit and understand how certain food groups affect their condition. It's also important to have periodic visits with a doctor to monitor the affects of this disease on eyes, feet, and the cardiovascular system. Regular physical activity has also been shown to benefit the diabetic.

APPLE JUICE

Ingredients
• 1/4 kg Apples (peeled and deseed)
• 10 tsp Sugar
• 2 cups Milk
• 1 cup Water

How to make Apple Milk Shake

• Cut the peeled apples into small pieces.
• Now, beat in a mixer. • Pour water, milk and sugar and beat well. • Whip it for three minutes and serve

Health benefits
Apples, with skin (edible parts) Nutritional value per 100 g (3.5 oz),Energy 218 kJ (52 kcal) ,Carbohydrates 13.81 g ,Sugars 10.39 g , Dietary fiber 2.4 g ,Fat 0.17 g ,Protein 0.26 g ,Water 85.56 g ,Vitamin A equiv. 3 µg (0%) ,,Thiamine (Vit. B1) 0.017 mg (1%) ,Riboflavin (Vit. B2) 0.026 mg (2%) ,Niacin (Vit. B3) 0.091 mg (1%) ,Pantothenic acid (B5) 0.061 mg (1%) ,Vitamin B6 0.041 mg (3%) ,Folate (Vit. B9) 3 µg (1%) ,Vitamin C 4.6 mg (8%) ,Calcium 6 mg (1%) ,Iron 0.12 mg (1%) ,Magnesium 5 mg (1%) ,Phosphorus 11 mg (2%) ,Potassium 107 mg (2%) ,Zinc 0.04 mg (0%)
Percentages are relative to US recommendations for adults.

Potential health benefits of apple consumption.The proverb "An apple a day keeps the doctor away," addressing the health effects of the fruit, dates from 19th century Wales.Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer.Compared to many other fruits and vegetables, apples contain relatively low amounts of Vitamin C, but are a rich source of other antioxidant compounds.The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease,weight loss,and controlling cholesterol,as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption, and are bulky for their caloric content like most fruits and vegetables.

There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity.The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.

Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice, providing a potential mechanism for the "prevent the decline in cognitive performance that accompanies dietary and genetic deficiencies and aging." Other studies have shown an "alleviat oxidative damage and cognitive decline" in mice after the administration of apple juice.

The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.

TOMATO COCKTAIL

Ingredients
3 oz tomato juice
1 1/2 oz vodka
1/2 oz lemon juice
1 dash of Worcestershire sauce
1/2 Teaspoon of honey
celery salt
ground pepper
hot pepper sauce to taste
celery stalk and/or pickle spear for garnish
lemon and/or lime wedge for garnish

Preparation:
Build the liquid ingredients in a highball glass over ice cubes.
Mix well.
Add the seasonings to taste.
Garnish with the lemon and/or lime wedge and celery stalk.

CUSTARD APPLE JUICE

The fruits are tasty and nutritious but all parts of this tree can be useful Food
The fruit is good to eat as is but also makes a sweet drink and can be used as a milk substitute.
Medicinal Value
The unripe fruit has been used to assist against diarrhea and dysentery. The tree bark is used for skin and mucosae medicines and the seed bark contains useful tannins and astringents. The leaves are believed to have healing properties and have been used against tumors and cancers. The fruit of the plant, serves as an expectorant, stimulant, coolant, haematinic, and is useful in treating anemia. Paste of flesh of this plant or crushed leaves of the plant can be used for local application on ulcers, abscesses and boils.The bark has been used on gums to relieve toothaches.
Other
The leaves also provide ingredients used to make dyes, stains, inks, tattoos and mordants. The whole plant is a source of hydrogen cyanide.
Fatty-acid methyl ester of the seed oil meets all of the major biodiesel requirements in the USA (ASTM D 6751-02, ASTM PS 121-99), Germany (DIN V 51606) and European Union (EN 14214).
Energy 80-101 kJ (−5.0 kcal),Carbohydrates 22.6 g ,Dietary fibre 3.8 g ,Fat 0.6 g ,Protein 1.82 g ,Water 68.3-80.9 g ,Thiamine (Vit. B1) 0.097 mg (7%) ,Riboflavin (Vit. B2) 0.131 mg (9%) .Niacin (Vit. B3) 0.859 mg (6%) ,Vitamin C 29.7 mg (50%) ,Calcium 22.3 mg (2%) ,Iron .78 mg (6%) ,Phosphorus 23.4 mg (3%) ,


Ingredients

Flesh from 2 custard apples
200ml of milk
Sugar (optional)
Ice cubes

HOW TO PREPARE

1)Put custard apple flesh, 200ml of milk, sugar and ice cubes in a blender.
2)Whiz for 2 seconds only, the seeds will scoop out easily.

3)Pour into a glass for consumption. Serve.

RASPBERRY JUICE CONCENTRATE

How to Make Raspberry Juice Concentrate
With modern canning and distilling processes, homemade juice can be enjoyed year round as a concentrate without the hassle of freezing

Things You'll Need
Raspberries
Large spoons and ladles
Sweetener (optional)
Strainers
1 large pot (at least 16 quarts)
1 jar grabber
1 water bath canner
Glass canning jars
Jar lids and rings

Instructions
Step 1) Determine how much concentrate is desired and calculate the amount of fruit necessary. You'll need 3.5 lbs of fruit for every quart of concentrate.

Step 2) Pick or purchase your raspberries.

Step 3) Sterilize the jars using either the sterilize option on a dishwasher or by boiling in water for 10 minutes.

Step 4) Sterilize the lids by placing them in a pot of hot but not boiling water for five minutes and use a magnetic lid lifter to remove them from the pan.

Step 5) Wash the raspberries.

Step 6) Place the raspberries in the pot and fill with just enough water to cover them. Distilled water is ideal as it will not effect the berries' natural flavor.

Step 7) Turn the stove to medium high and place the pot on the stove.

Step 8) Stirring the berries often, heat until the mixture boils.

Step 9) Reduce heat and simmer for 10 minutes.

Step 10) Put the soft, cooked berries through your juice strainer, or for more juice, use a food mill first, and then juice through the strainer. Use another bowl or pot to catch the contents.

Step 11) If adding sweetener, pour the juice back into the pot and add sweetener. Bring juice to a boil, stirring constantly.

Step 12) Fill the jars until just 1/4 inch from the top.

Step 13) Place the lid and ring on the top and close tightly to form a seal.

Step 14) Using the tongs, place the jars in boiling water and keep them covered by at least 2 inches of water.

Step 15) If using pint or quart jars, keep them in the water for 10 minutes. If using half-gallon jars, take 15 minutes. Remove and cool the jars.

Step 16) Store in a cool, dark place for up to one year.Nutrients and potential health benefits

How to Make Sweet Raspberry Tea

Very refreshing in the summer. I've always thought that raspberry juice was the most summery of fruit juices. This recipe is nicely flavoured without being too sweet

Things You'll Need
pitcher
stirer
2 pkg family size tea
2 pkg raspberry tea
pot
sugar or splenda

Instructions

Step 1)Put 2 1/2 cups of water in the cooking pot along with the 4 tea bags on medium heat. Wait for the tea to boil.

Step 2)In the pitcher, go ahead and measure in the sugar or the splenda that you are going to be using. The amount you use is up to you. Some people like it very sweet and some not too sweet. I use about 1 1/2 cups.

Step 3)When the tea is boiling, take the pot off of the stove and pour it into the pitcher with the sugar. Mix it together. This will make sure that the suger or splenda is completely disolved before you add more cold water.

Step 4)After the hot tea has disolved the sweetner, go ahead and add the water that will fill up the pitcher. Place the Raspberry Tea in the refrigotator to chill, or drink it as is!! Enjoy!!

Nutrients and potential health benefits

Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.

Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.

Due to their rich contents of antioxidant vitamin C and the polyphenols mentioned above, raspberries have an ORAC value (oxygen radical absorbance capacity) of about 4900 per 100 grams, including them among the top-ranked ORAC fruits. Cranberries and wild blueberries have around 9000 ORAC units and apples average 2800.

The following anti-disease properties have been isolated in experimental models. Although there are no clinical studies to date proving these effects in humans, preliminary medical research shows likely benefit of regularly consuming raspberries Aganist

inflammation,pain,cancer,cardiovascular disease ,diabetes ,allergies ,age-related cognitive decline ,degeneration of eyesight with aging.

CHIKU MILK SHAKE

CHIKU MILK SHAKE

Ingredients


Chiku - 2 pealed and seeded
Whole milk - 2 cups
Sugar - as per taste
Ice cubes - 1 cup
Whipped cream - 1/4 cup
Cinnamon powder for decoration.



Procedure

Blend in chiku, milk and sugar in a blender until smooth....Then add ice cubes and crush them. Then pour into glasses and top it with whipping cream and cinnamon powder

Chiku and Strawberry Milk Shake


Chiku and strawberry milkshake is a good kick start for those who dont like to have breakfast.

Ingredients:
1 cup chiku pieces
1 cup strawberry pieces
1 glass milk
1 tbsp honey

Method:

1.Blend all the ingredients together and serve chilled

MIXED FRUIT COKTAIL PUNCH

Ingredients:
Apple - 2 nos
Seedless black grapes - 250 gm
Ripe banana pieces - 2 cups
Pineapple pieces - 2 cups
Papaya fruit pieces - 1 cup
Ripe mango pieces - 2 cups
Seeds of oscimum sanctum seeds_
_soak them for few min
Honey - 3 tbsp
Lemon juice - 3 tbsp
Black pepper powder - 1 tsp
Milk - 1 ltr
Sugar - 250 gm
Vanilla ice cream - Family pack

Preparation Method of A - 1 Fruit Cocktail Recipe

1)Peel the apples and cut into small pieces.

2)Add to the juicer jar all the fruit pieces and black grapes along with milk and sugar.

3)To the extracted juice, add pepper powder and lemon juice and mix well.

4)After pouring into serving glasses add to each glass 1 tsp of honey superficially.

Do not stir.

5)Crest the juice with vanilla ice cream and serve.

MUSK MELON JUICE

INDICATIONS
Beneficial to be consumed during the following conditions:
Lack of appetite
Weight loss
Urinary tract infections
Constipation
Acidity
Ulcer

Properties:
It reduces heat in the body to a great extent
Relieves tiredness
Increases appetite
Increases Kapha more
Reduces vata & pitta
It is heavy to digest
Sweet in taste
Unctuous in quality
Cold in potency
Diuretic
Strengthening
Aphrodisiac
Laxative

Ingredients:

Yellow melon 1 full fruit medium Size
Water – Quantity sufficient

Preparation:
1. Peel the skin of the muskmelon. Make it into pieces.

2. Squeeze the juice of melon & dilute it if required. Jaggery can be added if required.


The Cantalupensis group includes the European "cantaloupe" with skin that is rough and warty, not netted. This melon is not cultivated in North America. It is grown in South Africa, where it is called the spanspek. Listed sometimes as Cucumis melo cantalupensis.
The Chito group is the "garden melon." Also known as the "chate" of Egypt, "mango melon," "lemon melon," "orange melon," "apple melon," or "vine peach." Referred to sometimes as Cucumis melo melo chito.
The Conomon group is the "Oriental pickling melon;"photos it is also known as the "Sweet melon," "Chekiang melon," or "Chinese white cucumber."
The Dudaim group is the "apple melon" (although see Chito group above); it is also known as the "fragrant melon," "pocket melon," "Queen Anne's pocket melon," "vine pomegranate," "plum granny," "dudaim melon," and "smell melon (southern USA)." Listed sometimes within Cucumis melo melo var. chito.
The Flexuosus group is the "Azerbaijanian cucumber;" also known as the "Armenian cucumber," "snake melon," "serpent cucumber," "snake cucumber," "serpent melon," or "Oriental cucumber."
The Inodorus group includes "honeydew melon" (aka "honeydew"), "crenshaw melon," "casaba melon" (aka "casaba"), Hami melon, Piel de Sapo, "winter melon," "American melon," "fragrant melon," or "Oriental sweet melon." These have smooth rinds and do not have a musky odor. It is the third most popular type of melon, after the watermelon and cantaloupe. Honeydew has a smooth, white rind and sweet green flesh. When eaten, the texture is similar to a reticulated cantaloupe, but the flavor more subtle and sweeter. Classified sometimes as Cucumis melo inodorus.
The Makuwa Group is the "Japanese cantaloupe;" it is eaten in Japanese and Korean cuisine and is called chamoe in Koreanphoto
The Reticulatus Group includes the "netted melon," "winter melon," and ""North American" cantaloupe." Other common names are the "nutmeg melon" and "Persian melon." "Muskmelon" is also sometimes used to refer to this type in particular. These are the most popular melons cultivated in commerce. They are classified as Cucumis melo melo var. cantalupensis by some authors. This group includes the recently rediscovered Montreal melon.
(Circa 1915) A Samarkand melon vendor.The culture of honeydew and muskmelon ideally requires a good deal of readily available water for irrigation, and hot, humid summers. These melons are susceptible to fungal infections by fusarium and verticillium wilts, as well as a bacterial wilt transmitted by the cucumber beetle. The vines may be attacked by moths in the family Sesiidae, such as the "squash vine borer" (Melittia cucurbitae).


Various kinds of melon seeds are edible, and are sold as snacks in shops, by names as kwaci and kwatji. For this purpose, they are dried and often salted. The names come from Chinese 瓜子 guāzi; they are a very common snack food in China. People use the term "muskmelon" and "cantaloupe" interchangeably. In truth they are the same thing.
Nutrition
Cantaloupe melons are a good source of potassium, Vitamin A, and folate . Cantaloupes in general are a useful laxative.

WATER MELON JUICE

INDICATIONS :
Loose bowels
Loss of Appetite
Excessive sweat
Summer heat
Thirst
Kidney diseases
Vomiting
Dizziness
Spleen disorders
Dropsy
Renal stones

Properties:
Heavy to digest
Cooling
Relives pitta
Binds stools
Not good for the eyes
Ripe watermelon increases pitta

Ingredients:
Watermelon – ½ fruit
Palm sugar – 3 spoons full
Lemon – ¼ fruit

Preparation:

1. Extract juice from the watermelon in a blender.
2. Add palm sugar and a few drops of lemon juice.
3. Stir well and consumeWatermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.

Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste.

The amino acid citrulline was first extracted from watermelon and analysed.Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorder.

Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US,Russia, Ukraine, Romania and Bulgaria.In the Balkans, especially Serbia, watermelon slatko is also popular.[13] Watermelon juice can also be made into wine.

Watermelon is also mildly diuretic.
Watermelons contain large amounts of beta carotene.

Watermelon with red flesh is a significant source of lycopene.

A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare

Watermelon (Citrullus lanatus (Thunb.) Matsum & Nakai, family Cucurbitaceae) can be both the fruit and the plant of a vine-like (scrambler and trailer) herb originally from southern Africa and one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, a berry, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green, yellow, and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red, and sometimes green if not ripe).
History :

Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity resulting in sweet, bland and bitter forms there. Alphonse de Candolle, in 1882, already considered the evidence sufficient to prove that watermelon was indigenous to tropical Africa. Though Citrullus colocynthis is often considered to be a wild ancestor of watermelon, and is now found native in north and west Africa, Fenny Dane and Jiarong Liu, suggest on the basis of chloroplast DNA investigations, that the cultivated and wild watermelon appear to have diverged independently from a common ancestor, possibly C. ecirrhosus from Namibia.


A close-up of a watermelon leafIt is not known when the plant was first cultivated, but Zohary and Hopf note evidence of its cultivation in the Nile Valley from at least as early as the second millennium BC. Although watermelon is not depicted in any Egyptian hieroglyphic text nor does any ancient writer mention it, finds of the characteristically large seed are reported in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.

By the 10th century AD, watermelons were being cultivated in China, which is today the world's single largest watermelon producer. By the 13th century, Moorish invaders had introduced the fruit to Europe; and, according to John Mariani's The Dictionary of American Food and Drink, "watermelon" made its first appearance in an English dictionary in 1615.

In Vietnam, legend holds that watermelon was discovered in Vietnam long before it reached China, in the era of the Hùng Kings. According to legend, watermelon was discovered by Prince Mai An Tiêm, an adopted son of the 11th Hùng King. When he was exiled unjustly to an island, he was told that if he could survive for six months, he would be allowed to return. When he prayed for guidance, a bird flew past and dropped a seed. He cultivated the seed and called its fruit "dưa tây" or western melon, because the birds who ate it flew from the west. When the Chinese took over Vietnam in about 110 BC, they called the melons "dưa hảo" (good melon) or "dưa hấu", "dưa Tây", "dưa hảo", "dưa hấu"—all words for "watermelon". An Tiêm's island is now a peninsula in the suburban district of Nga Sơn.


Watermelons on display by a roadside vendor in Delhi, IndiaMuseums Online South Africa list watermelons as having been introduced to North American Indians in the 1500s. Early French explorers found Native Americans cultivating the fruit in the Mississippi Valley. Many sources list the watermelon as being introduced in Massachusetts as early as 1629. Southern food historian John Egerton has said he believes African slaves helped introduce the watermelon to the United States. Texas Agricultural Extension horticulturalist Jerry Parsons lists African slaves and European colonists as having distributed watermelons to many areas of the world. Parsons also mentions the crop being farmed by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other early watermelon sightings include the Midwestern states (1673), Connecticut (1747), and the Illiana region (1822).

Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon. The result was "that gray melon from Charleston." Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt.


Square watermelon from JapanToday, farmers in approximately 44 states in the U.S. grow watermelon commercially, and almost all these varieties have some Charleston Gray in their lineage. Georgia, Florida, Texas, California and Arizona are the USA's largest watermelon producers.

This now-common watermelon is often large enough that groceries often sell half or quarter melons. There are also some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, sometimes called "icebox melons."

In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle. The square shape is designed to make the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones. Pyramid shaped watermelons have also been developed and any polygonal shape may potentially also be used

GUVA JUICE

Popularly known as the superfruit, the apple shaped delicacy-- Guava is a tropical fruit. Cultivated in the shades of yellow and green, it offers a flavorful tasty burst that reminds of pears and strawberries. The tasty fruit juice, guava nectar is also used in a number of tropically themed alcoholic drinks, since the sweetness pairs well with alcohol. It may also be mixed with carbonated water to create a freshing cooling drink, in the production or sorbet and ice cream.

Guava juice is known to be a great thirst quencher as well as an extremely rich source of vitamin C and iron. It is believed that this tropical fruit was originally cultivated in the current day Mexico or Central America. Today the highly nutritious guava juice is enjoyed around the world. The major producers of guava in the world are India, Brazil, and Mexico.

The tropical Guava is the native of South America. When the early Spanish explorers moved to this region in the 1500s. they found Strawberry Guava, ‘Acca sellowiana O.,' growing as a tree. They adopted the Mesoamerican name for it when describing it to others and also started growing it in shrubs and small trees. History records that Seminole Indians were growing guava trees in Northern Florida in 1816.

"Guavaween" is a traditional central Florida event and fund raiser that is held every year to celebrate the advent of the guava corresponding to parades and festivals that are scheduled near Halloween at holidays Ybor City, Florida, an outskirt of Tampa, Florida. This "Guavaween" event is celebrated during the last of October each year.

Benefits of The Multi-Purpose Healer
Guava juice is an extremely rich blend of Vitamin C (the skin of guava contains more than 5 times Vit. C than that of an orange), Vitamin A and B, Calcium, Nicotinic Acid, Phosphorus, Potassium, Iron, Folic Acid and Fibers. Owing to such an amazingly benefecial profile, the juice is advantageous for:
Constipation treatment
Prolonged menstruation High blood pressure
High cholesterol level
Poor circulation (strengthen the heart)
Congestion of the lungs
Acidosis
Asthma
Catarrh
Obesity
Scurvy
Beauty treatment: The juice has skin-smoothing, moisturizing properties as it contains carotenoids—powerful antioxidants that aid in skin renewal and protect against environmental toxins. It is a valuable component for anti-aging skin care as it contains moisture retaining B vitamins which help prevent the oxidation process of the cell.

Guava juice helps with dengue fever to purify your blood. It helps to keep the parasites out of your blood so that the blood platelets do not drop, with lower chance of getting malaria.

Guava is an important source of vitamin C, which stimulates production of collagen and is involved in the building and health of cartilage, joints, skin, and blood vessels. Vitamin C also aids in neutralizing pollutants and has natural antihistamine properties which protect skin from skin diseases like hives, eczema, psoriasis, etc.

Medical uses
Since the 1950s, guavas – particularly the leaves – have been a subject for diverse research in chemical identity of their constituents, pharmacological properties and history in folk medicine; most research has been restricted to the Apple Guava (P. guajava) however, and any additional beneficial properties of other species remain essentially unstudied. From preliminary medical research in laboratory models, extracts from Apple Guava leaves or bark are implicated in therapeutic mechanisms against cancer, bacterial infections, inflammation and pain. Essential oils from guava leaves have shown strong anti-cancer activity in vitro.

Guava leaves are used in folk medicine as a remedy for diarrhea and, as well as the bark, for their supposed antimicrobial properties and as an astringent. Guava leaves or bark are used in traditional treatments against diabetes In Trinidad a tea made from the young leaves is used for diarrhoea, dysentery and fever

Things You'll Require
20 Guavas
10 Limes
1/2 cup of orange juice or any juice you prefer
Large pot
Potato masher

Instructions
1) Thinly slice about 20 ripe guavas. You don't need to peel them, but the skin is slightly bitter, and you may not want the bitterness in your juice.

2) Add the sliced guavas to a large pot with 3 cups of boiling water.

3) Boil the guavas for about 10 minutes or until soft.

4) Crush the guavas with a potato masher.

GUVA FRUIT PUNCH

SERVE FOR 4 PERSONS

Ingredients:
1-1/2cups boiling water
2decaffeinated tea bags
3slices fresh ginger
2cups guava juice
3/4cup pineapple juice
1to 2 tablespoons lemon juice
Ice cubes
Mint

MANGO LASSIAND PINEAPPLE LASSI

Dry Roasting : This term is used to describe the process of heating spices on medium high heat in a shallow frying pan without any oil. This dry sautéing is done until the natural oils in the spices start emitting their natural aroma and the spice is lightly toasted. Individual spices are lightly toasted this way before they are ground so as to extract the maximum flavor from the spice.

This process works very well to rejuvenate the old spices sitting in your cupboards. Dry roasting them will bring out their flavors.

Dry roast the cumin seeds for a few minutes until you start getting a wonderful aroma.Cool and grind to a coarse consistency. In a blender blend all the ingredients. Top it up with a dollop of yogurt. Serve chilled.

MANGO LASSI

1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute if desired

Blend all of the above. Add a little water if the consistency is too thick.Juice them in juicer, Keep refrigerated.

PINEAPPLE LASSI

1 cup ripe, fresh pineapple (peeled and diced)
125 ml/1/2 cup plain, natural yoghurt
125 ml/1/2 cup water
2 tbsp sugar
cup ice cubes

LASSI

Punjab has an abundance of milk and therefore milk products are an important part of daily diet. No meal is complete without large glassfuls of butter milk or lassi (yoghurt drink). Lassi is primarily a sweet drink that is a regular feature in North Indian homes. The drink is taken cold and is a good way to beat the scorching heat and get refreshed. In addition it is considered to be a healthy drink as it is made of curd and is devoid of any artificial additives. The flavor of lassi can be further enhanced by blending fresh fruits like mango or strawberry and one can enjoy a glassful of your healthy beverage.

Taste this delicacy in states like Delhi, Agra, Punjab and Haryana.


The Highlights of Lassi:
» There are many new drinks flooding the markets but the flavour of 'lassi' cannot be replaced by any other drink
» This gives energy and cools the body.
» It is believed that it settles the upset stomach.
» Lassi has no side-effects unlike other aerated beverages.

On a hot sunny day it is only natural to quench one's thirst with a tall glass of Lassi. Lassi is made in two ways either sweet or salty.

Recipe:

» Sweet Lassi
1 cup of yogurt
½ a cup of water
½ a cup of ice cubes
3 to 5 teaspoons of sugar
A pinch of salt
A dollop of plain yogurt for garnishing
Blend all the ingredients at high speed till frothy.
Add a dollop of fresh yogurt on top.
Makes two to three glasses of Lassi.


» Salty Lassi
1 tsp cumin seeds
1 cup plain yogurt
1 cup chilled milk
2 teaspoons lemon juice
1/2 to 1 tsp salt
1/2 cup of ice cubes

FRESH MANGO JUICE

Ingredients:

• Mangoes – 4 medium sized or 2 large ones
• Milk – 2 glasses
• Ice Cubes – 5 to 6
• Sugar – a cup
• Salt – a pinch

Method:

1. Remove the skin of the mangoes and mash them into a pulp.
2. Add the sugar, salt and the milk
3. In a mixer, beat this mixture along with ice cubes
4. Serve in tall glasses.

FRESH ORANGE JUICE

Last week on The Fitcast, the gang and I discussed fruit juice and how it’s gotten a bad rap as of late. First off, let me just say that there are far worse things that people could be drinking: soda, beer, battery acid, etc. At the very least, fruit juice will provide vitamins and minerals, along with some fiber (depending on the type and how processed it is). I’ve always been a “realist,” and never really had any issues with people drinking fruit juice (within reason). I mean if someone is 30 lbs overweight, the last thing they should be worried about is their morning glass of OJ. Or should they? Notice the blatant foreshadowing there? You’re totally going to keep reading.

Needless to say, I was catching up on some reading the other day and came across a really cool review by Lyle McDonald discussing how humans show poor compensation for fluid calories.

As McDonald points out:

Compensation means that the body will adjust caloric intake at other times of the day (or days later) for a given caloric load. So say you eat a bunch of candy earlier in the day and it provides 450 calories. What you might see is that, later in the day, folks eat a few hundred calories less than they’d normally eat. The body ‘compensates’ for the food you ate earlier. The problem is that most liquid calories aren’t compensated that well and figuring out why is of some interest to researchers.

Furthermore, of interest to me (and something that I didn’t bring up last week during the show), is the fact that various lines of research indicate that the intake of calorically sweetened beverages (fruit juice, soda, etc) do NOT reduce the intake of solid food. In other words: people drink their calorie containing beverages (typically loaded with sugar), and because there is no “compensation,” will generally still stuff their pie holes later on in the day in the form of real food. Read: fat people are fat. Or something like that. I don’t know, I’m not a researcher.

And before some of you start going ballistic, please note that I’m not saying indulging in a diet coke or some flavored water every now and then is going to be detrimental in regards to one’s body composition. However, I do feel the above brings up a few valid points.

Namely, as noted in the original review, in all but the last 11,000 years, the predominant fluids consumed by humans were water and breast milk. That’s it. As well (and this is just me speaking), it’s only been within the last 75-100 (ballpark guess) that we’ve inundated our diets with a plethora of artificial sweeteners and liquid calories. Now I wouldn’t go so far as to say that fruit juice and the like make people fat, but I think it’s safe to assume that it’s not just a coincidence that there are many of you out there who tend to rely on calorie containing beverages and often wonder why it’s so hard to lose any weight. Something to think about.