The science of cooking is not a small matter.

The skillful preparation of

food is one of the most essential arts. It should be regarded as among the
most valuable of all the arts, because it is so closely connected with the
life. Both physical and mental strength depend to a great degree upon the
food we eat; therefore, the one who prepares the food occupies an
important and elevated position.

-TESTIMONY STUDIES ON DIET AND FOODS, PAGE 18

 PROGRAM AND ACTIVITIES FOR THE DAY
August 13, 2017
8:00am 4:00pm

8:00am 8:30am ---- Devotional ---- Pr. Rafael F. Sualog

Recipes
Health Ministries Director, WVC

8:30am 10:00am --- Why Plant based Diet? --- Mechelle A. Palma, MD,
. ND, MMHA, FLMS
CEO, Remnant Institute Incorporated

10:00am 12:00nn --- Cooking Demo --- Leah V. Tugade, RND

Dietician, St. Gabriel Hospital

12:00nn 1:30pm ------ Lunch break ------

1:30pm 2:30pm ---- Cooking demo ---- Dr. Mechelle A. Palma

2:30pm 3:30pm ---- Cooking Demo ---- Leah V. Tugade

For the
Day
3:30pm 4:00pm ---- Closing Program ---- Pr. Rafael F. Sualog

--------- Giving of Certificate --------------------

 Garbean Soup Marinated Garden Vegetables
Ingredients:
Ingredients: 1/2 kilo green beans
1/8 cup olive oil kilo yellow squash
1 onion kilo broccoli
1 clove garlic-minced kilo cauliflower
1 green bell pepper-chopped kilo green peas
5 button mushroom-chopped kilo red or yellow bell pepper
tsp dried oregano kilo lemon or regular cucumber
tsp dried parsley Procedure:
tsp dried basil 1. Lightly steam beans, squash, broccoli, cauliflower, green peas.
1 pinch crushed red bell pepper flakes 2. Chop raw vegetables, bell pepper and cucumber into medium bite-size
1 (15 ounce) can tomato sauce pieces.
1 (15 ounce) can garbanzo bean, drained 3. Place all vegetables in a shallow bowl.
water 4. Blend all marinade ingredients together and pour over vegetables.
Procedure: 5. Refrigerate for at least 2hours. Serve.
1. In a large sauce pan over medium heat, combine the olive oil, onion, garlic,
bell pepper, mushrooms, oregano, parsley, basil, and red pepper flakes Mango Empanada
2. Saut for about 5mins or until onions are tender. Ingredients:
3. Add the tomato sauce, chickpeas and water. 2 kilos flour
4. Reduce heat, cover and simmer for 30 minutes cup margarine
Cooking oil
Haystock cup sugar
Mongo (mung beans)
Procedure:
Ingredients: 1. Boil the mongo beans with sugar until tender
Red beans 2. Mix sugar, margarine and flour to make a dough.
Bell pepper 3. Form a dough into 2 inch balls. On a floured surface, roll each ball out into
Carrots thin circle. Spoon some of the mongo beans mixture onto the center, then
Tomato sauce fold into half-moon shapes. Seal edges by pressing with your fingers.
Garlic 4. Deep- fry the empanada. Drain on paper towels. Serve warm
Onion
Cabbage Soymilk
Tokwa chips Ingredients:
Procedure: 1 kilo soy beans
1. Soak beans overnight, rinse well and boil until tender Brown sugar
2. Saut red beans with garlic and onion to a boil then add tomato sauce. Ice
3. Add bell pepper and carrots Procedure:
4. Salt to Taste. 1. Soak soy beans in water for atleast 5 hours
5. Garnish with cabbage and chips. 2. Remove skin/hull and rinse well
3. Blend soy beans with water until smooth
4. Add sugar. Cook over medium heat, stirring occasionally, for 15mins
 5. Strain mixture and let cool
6. Store the soymilk in a sealed container and refrigerate.
Makabayan Soup Marag Bamia
Ingredients:
Ingredients: 2 kilos okra sliced
1 cup spinach (kulitis) 3pcs large red onion
2 cups mashed potato 1pc onion
1 tbsp. sugar 2pcs garlic
2 cups fresh mushroom cut into 1 long 500mg Tomato sauce
1 cup grated carrots 500mg Tomato Paste
1 cup creamed corn kernels Oil
1 tsp salt Black pepper
cup sweet basil leaves Salt to taste
1 litter water 4cups water
2 cups water Procedure:
1 cup cornstarch 1. Saut onion, garlic and okra.
2. Add tomato paste and tomato sauce. Stir.
Procedure: 3. Add 4 cups of water and bring to a boil.
4. Season with salt and pepper to taste.
1. Boil 1 liter of water.
2. Drop creamed corn kernels, mushroom and carrots
3. Add the remaining ingredients Sweetie Peach
4. Dissolve cornstarch in 2 cups of water then pour slowly into pot. Ingredients:
5. Lastly, add the coconut milk. Do not overcook 1 medium peaches
1 pack graham crackers
1 cup crushed graham crackers
Guacamole 2pcs big green or yellow mangoes
Ingredients: 2tbsp honey
1 cup non-dairy cream
2pcs Avocado Strawberry or cherry (optional toppings)
2pcs tomatoes cups nut
1pc onion
2pcs garlic 1tbsp sugar
1pc Kalamansi Pinch of salt
Procedure:
Procedure: 1. Purify mangoes, honey, non-dairy creamer, sugar and salt then let it cool in
refrigerator.
1. Cut all ingredients according to size you want. 2. Divide peaches into desired size.
2. Mix them all and it is ready to serve. 3. Roll each peach in to crushed graham. Put it on each of graham cracker.
4. Pour on mango puree on top
5. Top it with crushed nuts and choice of red fruit garnish- such as cherry or
strawberry.
6. Serve on plate or wax paper.
 Carrot- Ampalaya Punch Vegetarian Pizzette
Ingredients: Ingredients:
kilo carrots Broccoli flower
1 cup water Chopped nuts
2 cups ampalaya decoction Olive oil
cup kalamansi juice Salt
Brown sugar Garlic
Ice cubes or cracked ice Crushed pineapple
Procedure:
Procedure: 1. Deep fry molo wrapper. Set aside.
1. Wash and peel carrots, cut into small pieces 2. Chop onion, bell pepper and button mushroom.
2. Put in blender with water and blend until fine 3. Add tomato sauce, salt to taste and little sugar.
3. Repeat until carrot s are pureed. 4. Top molo wrapper and sauted mixture.
4. Transfer in a punch bowl or pitcher. Stir in Kalamansi juice and ampalya 5. Garnish with bell pepper and crushed pineapple.
decoction. Set aside.
5. Add sugar, stir then put ice. Steamed Broccoli
Ingredients:
Broccoli Flower
Cornpot Chowder Chopped Nuts
Olive Oil
Ingredients: Salt
Garlic
Corn-creamed with chunk Procedure:
Potato boiled and coarsely grated 1. Stem Broccoli flower
Shitake mushroom boiled and finely chopped 2. Fry the garlic in olive oil
Celery finely chopped 3. Mix the steamed broccoli, a little olive oil, chopped nuts and top with
Onion finely chopped roasted garlic.
Garlic finely chopped
Flour Frutty Nutty Maruya
Margarine Ingredients:
Coconut milk (kakang gata) kilo all-purpose flour
Ground pepper kilo sugar & pinch of salt
Salt to taste 4pcs ripe banana (saba or lakatan)grated
Procedure: cup raisins
1. Make a white sauce of margarine, flour, potato and coconut milk. cup penut granules (toasted)
2. Saut garlic, onion, add corn and mushroom, pinch of salt and pepper. cup instant oats
Simmer for 2 min over very low fire. 2tsp baking powder(optional)
3. Add in the desired water, salt. Stir constantly. 1tbsp vanilla
4. Before removing from fire, add celery 1 cup water
5. Serve hot. 2tbsp cooking oil
Procedure:
1. Mix all ingredients evenly.
 2. Cook in a heated pan (Teflon) with oil. Cover, then lower the fire. 5. Fry in hot oil until golden brown
3. Slice and serve
VG Dilis
Vegetable Soup
Ingredients: Ingredients:
Carrots Banana buds
Potatoes Cooking oil
Baguio beans Salt to taste
Cabbage Procedure:
Yellow Corn 1. Remove match-like bits from banana buds. Wash
Onion 2. Boil banana buds with salt and water
Celery 3. Strain
Salt 4. Sun-dry the banana buds
Pepper 5. Roast in pan with a little oil
Hugas-bigas (liquid used for washing rice), as needed 6. Serve with steamed rice

Procedure:
Cassava Kabkab
1. Finely chop each vegetable Ingredients:
2. Boil hugas-bigas with the onion cut into four 1 kilo Cassava
3. Add corn, potatoes and carrots Banana leaves
4. When vegetables are half-cooked, add baguio beans and cabbage. Vegetable Oil
5. Season with salt, pepper and a little sugar (substitute for MSG Sugar or Honey Syrup
6. Lastly, add in the celery Procedure:
7. Serve hot 1. Grate cassava and squeeze out all the liquid
2. Boil water. Spread thinly grated cassava over a banana leaf
3. Steam for 5mins
Coated Cayenne 4. Dry under the sun or use a food dehydrator
Ingredients: 5. Fry the dried cassava until golden brown
6. Drain. Add sugar or honey syrup according to taste
Cayenne
Flour
Oats
Salt to taste Corn Soup with Ampalaya
Brown sugar Ingredients:
Cooking oil Shredded corn
Sauce: Water
Vinegar with garlic and cayenne Cornstarch
Sweet sauce 1 cup Ampalaya decoction
Procedure: Salt to taste
1. Mix flour and oats Brown sugar to taste
2. Add salt to taste Procedure:
3. Add sugar (substitute for vetsin) 1. Boil corn in water
4. Deep Cayenne in the mixture 2. Add ampalaya decoction and boil
 3. Add salt and brown sugar to taste 3. Mix in the chili when everything is cooked
4. Add cornstarch to thicken soup. Serve warm
Vegetarian Tacos
Ingredients: Lutya Espesyal
Taco shells or taquitos (small taco shell)
Baked beans mashed Ingredients:
Button mushroom- diced Gabi
Cabbage- sliced thinly Grated Coconut
Tomato- diced Brown sugar
Tomato sauce Procedure:
Onion, garlic, soy sauce, oil 1. Cut the gabi lengthwise
Salt and pepper 2. Scrape out the middle part of gabi making sure not to include the skin.
Nutty cheese (alternative to cheese) 3. Place in a bowl the scrape gabi, grated coconut and brown sugar according
Peanuts or cashew nuts to taste.
Water 4. Put the mixture back in the gabi skin. Put two halves together and tie
Onion powder securely with string.
Garlic powder 5. Steam gabi until cooked. Serve.
Salt
Procedure:
1. Prepare baked beans. Sautee garlic and onion. Add mashed beans, tomato Paksiw na Tokwa
sauce, salt and pepper to taste. Set aside Ingredients:
2. Prepare mushroom. Sautee garlic and onion. Add button mushroom. Tokwa/Tofu
Season with soy sauce and pepper. Set aside. Garlic
3. Prepare nutty cheese. Combine ingredients for nutty cheese and blend. Set Onion
aside. Tomato
4. Arranged baked beans, mushroom, nutty cheese, diced tomato, onion and Finger chili Powder
cabbage in taco shells Banana buds
Soy sauce
Vegetarian Bagoong Salt
Water
Ingredients: Ginger
1 kilo tokwa /tofu- mashed Kamias or Bilimbi Fruit
1can tausi or salted black beans Procedure:
Ginger 1. Chop garlic, onion, tomato, banana buds, ginger and kamias
Tomatoes 2. Slice the tokwa
Garlic 3. Arrange the tokwa and spices in a pan
Onion 4. Add soy sauce, water and a little salt
Cooking oil 5. Boil until cooked
Birds eye chili 6. Ready to eat

Procedure:

1. Sautee garlic , ginger, onion, tomatoes and tausi

2. Add mashed tokwa. Mix well
 Buko Soup Potato Fritters
Ingredients:
3pcs Young Coconut Ingredients:
Lemongrass kilo kamote- cut into strips
2pcs Onions kilo carrots- cut into strips
Carrots 1 cup malunggay leaves
1pc. Garlic 1tbsp sesame seeds
Cabbag 1tbsp garlic- finely chopped
Salt 2 large onions- finely chopped
Water 1 liter vegetable oil for frying
Procedure: 1tbsp salt to taste
1. Scrape young coconut and set aside. 1 cup flour or breading for binding
2. Slice onions thinly. Crush garlic and lemongrass. Set aside 1 bog red bell pepper, chopped
3. Slice thinly the carrots and cabbage Procedure:
4. Sautee 1. Mix all ingredients in a bowl except oil
2. Scoop tablespoonful of mixture
Sili Con Mushroom 3. Deep fry as patties
Ingredients: 4. Serve with tomato catsup or sweet and sour sauce
kilo Finger Chili Powder
kilo oyster mushroom
1tbsp soy sauce No- bake peanut butter chocolate oat cookies
5pcs kalamansi
2cups cornstarch Ingredients:
1/8 tsp Blacj pepper powder
1 big onion, chopped cup margarine
Cooking oil 2 cups sugar (white or brown)
cup soy milk
Procedure: 4tbsp unsweetened cocoa powder
1. With a small knife, make a slit across the length of one side of each chili cup peanut butter
pepper from the stem doen to the tip. Using a teaspoon, gently scrape the tbsp. vanilla extract
inside of chili pepper to remove seeds. 3cups quick cooking oats
2. Rinse oyster mushroom and chop. Marinate in soy sauce, kalamansi at
black pepper powder. Procedure:
3. Drain mushroom and mix with onion.
4. With a teaspoon, gently stuff each chili pepper with mushroom mixture. 1. In a large pot, bring margarine, sugar and cocoa to a boil. Stirring
5. Roll stuffed chili peppers in cornstarch, mixed with black pepper powder constantly, let boil for 2-3mins until mixture is completely melted, do not
6. Deep-fry inn hot cooking oil. over boil.
7. Serve. 2. Take a mixture off heat and stir in peanut butter and vanilla extract until
completely melted. Stir in oats.
3. Drop a teaspoon full of the mixture onto cookies sheets line with wax of
parchment paper and allow to cool. When cooled, turn cookies over to dry
the bottom.
 4. Store in an airtight container in the refrigerator.

Thai Gulaman Vegetarian Bopis

Ingredients:
Gulaman Ingredients:
Water (chop into small pieces)
Sugar- to taste 2 kilos mushroom stems
Sago 2 kilos radish
Sweetened jackfruit 1 head garlic
Coconut milk 4pcs onion
Procedure: 1 pc big ginger
1. Mix all ingredients 1 pack tomato sauce
2. Chill and serve Salt, pepper, chili powder & vinegar to taste

Procedure:
1. Sautee the ginger, garlic and onion.
2. Put the mushroom and tomato sauce.
Corn Soup Ala Cel 3. Put the radish and cover it until it boils.
Ingredients: 4. Put the salt, pepper, chili powder and vinegar
Corn Kernels 5. Serve hot
Carrots
Sayote
Salt Glutinous Rice with Pumpkin
Sugar Ingredients:
Water kilo Glutinous Rice
Garlic kilo squash/ pumpkin (or more)
Onion 4 cups coconut milk
Cornstarch kilo sugar
Red bell pepper (optional) Banana leaves (for wrapping), washed and dried
Non-dairy creamer(optional) Procedure:
1. Soak glutinous rice for 1 to 2 hrs. grind until very fine
Procedure: 2. Boil the squash.
1. Finely chop garlic and onion. 3. Mix together cooked squash, ground glutinous rice, coconut milk and sugar
2. Chop carrots , sayote, and red bell pepper into fine cube cuts. 4. Cook over low fire, constantly stirring until thick. Cool
3. Prepare the casserole with oil the Saut, garlic and onion. 5. Put 2 tablespoons of the mixture in banana leaf and wrap. Tie with a string
4. Add water , wait until it boils the add the carrots, sayote, corn kernel, and to secure.
red bell pepper. 6. Steam for 10mins and serve.
5. Add cornstarch and non-daily creamer to thicken the soup
6. While it boils, put a little of salt and sugar to taste. Serve hot
 Crispy Kangkong Fern Salad
Ingredients: Ingredients:
Kangkong Leaves Pako (fern)
Flour Tomatoes
Black pepper powder Yellow onion
Salt Kalamansi
Cooking oil Salt
For Dip:
Soy sauce Procedure:
Garlic
Kalamansi 1. Boil water and stem the pako leaves. Strain.
2. Slice onion, tomatoes and kalamans.
Procedure: 3. Mix all ingredientys together
1. Wash kangkong leaves 4. Serve
2. Mix together flour,salt and black pepper powder
3. Roll leaves in flour mixture
4. Deep-fry the leaves PEAce-soUP (Chinese)
5. Serve with prepared sauce/dip Ingredients:

4tbsp butter
Tofu Pine Surprise 1 bunch spring onion- chopped
Ingredients: 1lb. peas
2 squarels large tokwa or tofu, crumpled 2gem lettuce, shredded
1pc large onion, chopped Salt
2 stalks green onions- chopped Pepper
1pc (200g) large gabi, coarsely grated 0.9 liter water
1 tsp iodized salt Creamer
1/8 tsp pepper Sugar
Sauce: Kalamansi juice
1 can (439g) Del Monte Pineapple tidbits (including syrup)
1 pc Medium red bell pepper, cut into strips Procedure;
1 tbsp cornstarch, dissolved in cup water 1. Melt butter, add spring onions, cover, cook for 5mins, stirring occasionally
2 stalks green onion, cut into 1 strip until onion softens.
1tbsp soy sauce 2. Add peas, lettuce, water. Bring to a boil. Simmer for 10mins. Cool. Blend
2 tbsp brown sugar smoothened pea mixture and cream.
Procedure: 3. Return soup to a pan. Season to taste. Add sugar and juice, if using. Re-
1. Combine ingredients for meatballs. Season with iodized salt and pepper. heat gently-dont boil
Mix well. Take 1tbsp and roll into a ball. Repeat with the rest of the 4. Serve in bowls with cream and chopped spring onions.
mixture.
2. Deep fry until brown. Drain on paper towels. Set aside.
3. Sauce: combine all ingredients except green onions. Add brown sugar and
soy sauce then simmer until thick. Add green onions. Pour over meatballs.
 3. Fry and serve as sandwich filling (as burgers). Good with lettuce and
catsup.
Seaweed balls Seaweed balls
Ingredients: Ingredients:

Cooking oil Cooking oil

Seaweed Seaweed
Black pepper Black pepper
Salt
Small amount of sugar Small amount of sugar
Flour Flour
Water Water
Procedure: Procedure:
1. mix all ingredients. 4. mix all ingredients.
2. Mold and shape like a fish ball. 5. Mold and shape like a fish ball.
3. Fry and serve. 6. Fry and serve.

Tokwa Tocino Tokwa Tocino

Ingredients: Ingredients:
Fresh tokwa/ tofu Fresh tokwa/ tofu
Kalamansi Kalamansi
Toyo Toyo
Garlic Garlic
Brown sugar Brown sugar
Black pepper Black pepper
Procedure: Procedure:
1. Marinate tokwa in all the ingredients for 1hr or overnight 6. Marinate tokwa in all the ingredients for 1hr or overnight
2. Fry tokwa; save the sauce 7. Fry tokwa; save the sauce
3. Boil sauce and add cornstarch to thicken the sauce 8. Boil sauce and add cornstarch to thicken the sauce
4. Pour over the fried tokwa 9. Pour over the fried tokwa
5. Garnish with sliced cucumber and tomatoes. 10. Garnish with sliced cucumber and tomatoes.

Garbanzo Croquettes Garbanzo Croquettes

Ingredients: Ingredients:
1cup garbanzos- boiled 1cup garbanzos- boiled
1 medium potato- boiled 1 medium potato- boiled
1 onion 1 onion
1 cup parsley or kintsay- chopped 1 cup parsley or kintsay- chopped
Oil to fry Oil to fry
Procedure Procedure
1. Grind the potato, garbanzo, and onion through food grinder. 4. Grind the potato, garbanzo, and onion through food grinder.
2. Mix the parsley and mold in to patties 5. Mix the parsley and mold in to patties
 6. Fry and serve as sandwich filling (as burgers). Good with lettuce and
catsup.

Guavas Ripe Guavas Ripe

Ingredients: Ingredients:
2 kilos guava 2 kilos guava
coconut milk coconut milk
Brown sugar Brown sugar
Salt Salt
Procedure: Procedure:
1. Slice guavas and remove seeds. 5. Slice guavas and remove seeds.
2. Rinse the seeds thru a strainer and keep the liquid. 6. Rinse the seeds thru a strainer and keep the liquid.
3. Boil the coconut milk with guavas, liquid from washed seeds, sugar and 7. Boil the coconut milk with guavas, liquid from washed seeds, sugar and
little bit of salt for 15-20mins little bit of salt for 15-20mins
4. Let cool and serve. 8. Let cool and serve.

Alugbate Con Mushroom

Alugbate Con Mushroom
Ingredients:
Ingredients: 2pcs Tomatoes
2pcs Tomatoes 2pcs onions
2pcs onions 1pc Garlic
1pc Garlic 2 kilos Alugbate leaves
2 kilos Alugbate leaves 1 kilo Mushroom
1 kilo Mushroom
Procedure:
Procedure: 5. Sautee garlic, onions, and tomatoes.
1. Sautee garlic, onions, and tomatoes. 6. Add alugbate leaves and mushroom. Let boil in its own liquid.
2. Add alugbate leaves and mushroom. Let boil in its own liquid. 7. After 5 mins, remove and place in bowl
3. After 5 mins, remove and place in bowl 8. Serve hot.
4. Serve hot.
Tanglad Juice
Ingredients:
Lemon grass
Brown sugar
Ice
Procedure:
1. Boil lemon grass for 15mins
2. Add the brown sugar
3. Boil for 5min together and then serve with ice.
 Pour equal quantities of the juice into 2 individual glasses.
Serve immediately topped with 2 ice-cubes in each glass
Carrot and Sugarbeet Juice Apple Cucumber Juice

Ingredients: Ingredients
Sugar beets/red beets 3 cups chilled and roughly chopped apples (unpeeled)
Carrots 3 cups chilled and roughly chopped cucumber
Pineapple 1/2 tsp lemon juice
Dalandan or Lemon
Sugar Method
Procedure: Add the apples and cucumber a few at a time in a hopper.
1. Blend all ingredients and strain. Add lemon juice to the juice and mix well.
2. Add sugar (to taste) Pour equal quantities of the juice into 4 individual glasses.
3. Serve with ice. Serve immediately.

Apple Magic
Kamote Juice
Ingredients: Ingredients
Water 4 medium sized apples (unpeeled), cored and cut into pieces
Kamote tops 1 tbsp lemon juice
Pandan leaves crushed ice to serve
Kalamansi
Brown sugar Method
Ice
HOPPER / JUICER
Procedure: Juice the apple pieces.
Add the lemon juice and mix well.
1. Boil kamote tops and pandan leaves. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
2. Remove leaves and let the liquid cool.
3. Add kalamansi and brown sugar according to taste. MIXER / BLENDER
4. Serve with ice Blend the apple pieces using little water (if required) till smooth.
Strain the juice using a strainer or a muslin cloth.
Apple Carrot Drink Add the lemon juice and mix well.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
Ingredients:

2 cups carrot peeled and cut into thick strips Ginger and Lemon Cup
1 1/4 cups unpeeled apple wedges Ingredients
1/2 tsp roughly chopped ginger (adrak) 2 tsp lemon juice
For Serving 2 tsp ginger (adrak) juice
4 ice-cubes 1 tbsp glucose powder
1 cup water
Method a pinch of black salt (sanchal)
Add the carrots, apples and ginger a few at a time in a hopper.
Method Scoop out using an ice-cream scoop and serve immediately, garnished with
Mix all the ingredients. Chill and serve. mango slices and a spring of mint.
Carrot and Red Pepper Juice Honey Banana Shake

Ingredients Ingredients

3/4 cup carrot cubes (unpeeled) 1/2 cup milk

3/4 cup red capscium cubes (deseeded) 1/2 cup curds (dahi)
1 cup tomato cubes 1 ripe banana, sliced
salt to taste 1/2 tbsp honey
For Serving
8 ice-cubes Method

Method Combine the curds, banana, suger, honey and ice-cubes in a blender until smooth.
Add the carrots, capsicum and tomatoes a few at a time in a hopper. Pour into a glass and serve chilled.
Add the salt and mix well.
Add 2 ice-cubes in each glass and pour equal quantities of drink over it.
Serve immediately. Lemony Lettuce Drink

Mango Ginger Sorbet Ingredients

1 medium sized apple (unpeeled), cored and cut into pieces
Ingredients: 1 medium sized orange, seperated into segments
2 to 3 lettuce (preferably iceberg), roughly chopped)
2 large mango , pureed 1 tsp lemon juice
1 tbsp grated ginger (adrak) 1/2 tsp black salt (sanchal) (optional)
4 tbsp sugar crushed ice to serve
3 tbsp lemon juice
rind of 3 lemons Method
For The Garnish
mint sprigs HOPPER / JUICER
mango slices Juice all the ingredients.
Add the lemon juice and black salt and mix well.
Method Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for
5 to 7 minutes. MIXER / BLENDER
allow to cool completely. Blend all the ingredients using little water (if required) till smooth.
Add the lemon rind and juice to this syrup. Strain the juice using a strainer or a muslin cloth.
Add the lemon juice and black salt and mix well.
Add the mango pulp and mix well. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
Transfer into a freezerproof container and freeze till slushy.
Remove from the freezer and beat till all the ice crystals are broken down.
Freeze again and repeat step 5 and 6.
About 15 minutes before serving, transfer the sorbet from the freezer to the
refrigerator to soften a little.
 Papaya Mango Smoothie Pineapple, Papaya and Aloe Vera Juice

Ingredients Ingredients

1 cup papaya puree Juicer Method

1 cup fresh mango pulp
1 tbsp sugar (optional) 3/4 cup pineapple cubes
1 tbsp lemon juice (optional) 3/4 cup papaya cubes
crushed ice 1/4 cup finely chopped aloe vera
1/2 tsp lemon juice
Method 1 tsp honey

Blend all the ingredients except the ice in the mixer. crushed ice for serving
Pour into individual glasses.
Serve with crushed ice. Method

Pear and Apple Drink Juicer method

Add the pineapple cubes, papaya cubes and aloe vera blend in a juicer till smooth.
Ingredients Strain the juice using a strainer.
Add the lemon juice and honey and mix well.
2 medium sized apples (unpeeled), cored and cut into pieces Add some crushed ice in 2 individual glasses and pour equal quantities of the juice
2 small pears (unpeeled), cored and cut into pieces over it.
4 to 5 mint sprigs with the leaves, roughly chopped Serve immediately.
1 medium sized carrot (unpeeled), cut into pieces
crushed ice to serve Hopper method

Method This recipe doesnt turn out good in a hopper because aloe vera is too sticky to
pass it through the hopper.
HOPPER / JUICER
Watermelon and Mint Drink
Juice all the ingredients.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
Ingredients
MIXER / BLENDER
3 cups chopped watermelon (tarbuj)
1/4 cup chopped pineapple
Blend all the ingredients using little water (if required) till smooth.
1 1/2 tsp sugar
Strain the juice using a strainer or a muslin cloth.
1 tbsp mint leaves (phudina) , chopped
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
Method
Blend all the ingredients except the mint in a liquidiser till it is a smoothpure. Strain the juice using a strainer or a muslin cloth.
Add the mint, mix well and serve immediately. Add chopped celery and some crushed ice in 2 glasses and pour the juice over it.
Serve immediately.
Strawberry Banana Smoothie
Tomato Apple Drink
Ingredients
Ingredients
1 1/2 cups milk
1/2 cup chopped strawberries 1/2 cup chopped apples
2 tbsp honey 1 cup chopped tomatoes
1/2 cup chopped bananas 1 tbsp honey
a few drops of vanilla essence 4 to 6 ice-cubes
a few ice-cubes
Method
For the garnish
a few strawberry slices Blanch the tomatoes in hot water 4 to 5 minutes.
Remove, peel,deseed and chop into pieces.
Method Add the apple and honey and blend in a blender with 3/4 cup of water till it is
smooth. Do not strain.
Mix together all the ingredients and blend in a liquidiser to get a thick smoothie. Pour into 2 glasses and serve immediately.
Pour the smoothie into 2 tall glasses and serve garnished with a few slices of
strawberries.

Avocado Milk Shake

Spinach Spectacular
Ingredients
Ingredients
1 cup avocado pulp
1 big apple (unpeeled), cored and cut into pieces 3 cups chilled milk
10 to 12 spinach (palak) leaves, roughly chopped 4 tbsp sugar
2 big pineapple slices, with the skin 10 ice cubes
1 to 2 celery sticks with the leaves finely chopped and crushed ice
Method
Method
Break the ice cubes.
HOPPER / JUICER Then blend avocado pulp,milk,sugar and ice cubes into the mixer and serve
chilled.
Juice all the ingredients. Note:
Add chopped celery and some crushed ice in 2 glasses and pour the juice over it.
Serve immediately. Use sugar less or more, according to your taste.

MIXER / BLENDER

Blend all the ingredients using little water (if required) till smooth.
 Palm Juice

Ingredients:

kilo pandan leaves

kilo avocado leaves
kilo ginger
kilo malunggay leaves
kilo kalamansi

Healthy
2 kilo sugar

Procedure:

Boil all leaves and ginger for 20mins or until the color comes out.
Remove leaves and ginger. Add sugar to the liquid and bring to a boil until the
sugar thickens

Drink
Turn off heat and let it cool down. Add kalamansi and sugar according to taste
preference
Serve with ice.

Recipes