Soy Edamame "Meat" balls with Chilled Mint Peppercorn Yogurt Sauce

These dainty little vegan meat balls are much lighter in calories than the usual meatballs.In fact these are the veganised version of previously posted Spiced Meatballs(Kofta) with soy as the star substitute.Soy's importance has been conveyed frequently in this blog.I don't minding stressing it again,low in saturated fat and source of healthy plant protein,soy and its products can be substituted for the high in saturated fats foods,like meat and cheese.

"the phytonutrients in soy reduce the formation of plaque in arteries,fight inflammation,which in the arteries ,increases the risk of cardiovascular disease and stroke" ~ Dr.Howard M .Shapiro's Picture perfect weight loss.
"Getting 25 grams a day of soy protein in foods like tofu and other soybean products decreases your bad LDL cholesterol and triglyceride levels"~ Dr.Mehmet C. Oz's tip on Feed your heart


These heart healthy meat balls are my entry for Ivy's ,In memory of Rosie ,an event raising awareness about heart disease and using heart healthy substitutes to prevent the disease.

Peppercorns
The important flavor enhancer and essential spice in these meat balls and the soy yogurt sauce are peppercorns.Originating from the Malabar coast in India,once sold at exorbitant price,considered as an exotic trading good ,the pepper corns have now become a common spice in every pantry.
Spices are the concentrated sources of antioxidants,essential in heart healthy cooking.The heat from the pepper corns is also known to aid digestion and help in healing respiratory aliments.Use fresh ground peppercorns to get your dishes bursting with pepper flavor.A pepper mill is perfect tool to use fresh pepper as needed or grinding few teaspoons at time in the coffee grinder and storing in air tight containers.


To add a more mellow and cool spicy smack to the tasty nibbles,drench them in the minty pepper yogurt sauce,for a perfect balance of heat and spice


Recipe : Soy Edamame "Meat" balls
Ingredients
1 1/2 cup Edamame(baby soybeans,I use frozen Organic)
1/2 cup Soy Granules*(I use the nutrela brand available in Asian Stores)
1/2 cup fresh mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh ginger root,minced
pinch of Turmeric
1/2 teaspoon spice mix of choice(I use garam masala)
1/2 teaspoon salt
1 tablespoon Canola oil(for light frying)

*If soy granules are hard to find use 1 tablespoon flax seed meal + 1 slice of whole grain bread instead as a binder.

Method
Cook the soy granules
Bring 4 cups of water to a boil,add the soy granules,let cook for 5 minutes. Turn off the heat.Let cool for 10 minutes.Strain the water in a fine colander and rinse under cold water.Then squeeze all of the water from the granules and transfer in to the blender or food processor.
Blend
Add rest of the ingredients except the oil in to the blender or food processor,process until coarsely or finely minced,depending how you like the texture of meat balls.I kept it coarsely ground.Transfer the mixture in a bowl.
Shape and fry
Take about a tablespoon of the mixture and shape in round balls.Place them all on a plate.
Heat about a teaspoon of oil at medium heat in a non stick or cast iron pan and lightly fry the 3-4 cutlets at a time ,about 3 minutes each side until lightly browned and crispy.Add a teaspoon of oil for each batch of meat balls.Serve warm as snack or appetizer,preferably with a drizzle of cold yogurt sauce,as in the following recipe.

Recipe :Chilled Mint Peppercorn Soy Yogurt Sauce
Ingredients
1 1/2 cup plain soy yogurt
3/4 teaspoon whole pepper corns(for intense flavor or can also use ground pepper)
1/2 cup fresh mint leaves
1/4 teaspoon salt

Method
Blend all the ingredients until the peppercorns are completely ground.During summers chill the sauce in fridge for 2-3 hours.Drizzle over the meat balls ,salads or in wraps.


The peppery sauce is my entry for Priya's Cooking with seeds: Pepper, hosted this month by Padma's Recipes.

Methi Sunflower Seeds Buns with Minty Barley Soup

Winter is clearing way for spring,but spring can still be cold and frosty at times.Warm soup and bread for supper packed with herby flavors and aromas,nothing could be simpler yet so satisfying.

If you can't find Fenugreek leaves(I always get mine from Indian stores),use other aromatic herbs like thyme or rosemary.Also can use other kinds of seeds like flax seed ,pumpkin seeds or sesame for Sunflower seeds.

Recipe : Methi Sunflower Seeds Buns
Ingredients
2 1/2 cups Whole wheat flour(fine ground)
1/2 cup toasted sunflower seeds
1/2 cup fresh Fenugreek(Methi) leaves
1 tablespoon flax seed meal
1 1/2 tablespoon Extra virgin Olive oil
1/2 teaspoon salt
1 pack active dry yeast(about 1 1/2 teaspoon)
1/4 cup warm water

Method
In warm water mix in the dry yeast. Let sit for 15-20 minutes in the warm corner.
In a bowl mix all the ingredients along with the yeast mixture. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour in a warm place until double its size.
Knead the dough for few seconds and divide in to about 6-8 equal portions. Take one portion of the dough and shape round.Cover with wrap or bread basket and allow to rise for another hour.

Preheat Oven to 400F. Bake for about 15-18 minutes. Serve warm.Can store in air tight container for 1-2 days.


Minty Barley Soup
Ingredients
1 cup Barley,hulled
1 cup fresh mint leaves,chopped
3 cups vegetable stock or water
2 teaspoon Extra virgin Olive oil
1/2 a medium Onion,peeled and chopped
1 small ripe tomato,chopped
2 cloves garlic,peeled and minced
1 inch piece of ginger root,minced
1 teaspoon ground cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt
Method
Saute onions in a skillet until translucent,add the garlic and ginger after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and mint;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm preferably with bread on side.



Health nut Challenge 4 : Bitter Better Health.Please send your entries before March 10th.Thank you.

Flatulence Fixes and Mint Tea

Needless to say,flatulence is not a pleasant topic to discuss,but its normal to pass gas.In general there are many reasons for excess flatulence :
*Poor eating habits like not chewing food properly,eating or drinking rapidly ,eating at odd hours(like late night dinner),or too much in one meal.
*Eating some kind of foods like beans ,cabbage, broccoli,cauliflower and whole grains
*Unbalanced diet ,like high protein or high fat can slow digestion causing gas.
*Stale foods or processed foods
*Intolerance to lactose(present in milk)

As we age the body's digestion becomes less efficient and the foods which once caused no annoying discomfort can become the most avoided.Especially true with milk,beans and some vegetables.To treat excess flatulence one could change the poor eating habits,eating slowly and smaller meals,look for alternatives in case of lactose intolerance,but should you give up heart healthy fiber-rich foods too? Not necessarily.Try simple changes in diet and some home remedies before giving up on the gas causing food :
1.Cook Right
When using beans,remember to soak them thoroughly overnight and discarding all the water before cooking them to remove some of the gas causing raffinose sugars.Eat them fresh(consume the day you prepare them).Cook with fresh ginger and spices like cinnamon,caraway seeds(shah zeera) and carom seeds(Ajwain) than can aid in digestion.Similarly spice up the vegetables that cause more gas than others.

2.Hydrate
Drink good amount of water during the day.About 8-10 glasses.Water helps dissolve fiber.

3Be regular
Constipation can add to the problem.Be regular to keep the digestive tract fully functional.Probiotic yogurt can be very helpful.

4.Exercise
Regular yoga exercises can relax the bowl muscles and improve digestion.Learn a few here.

5.Herbal teas
Mint is my favorite herb that's well known to not just freshen the breath but also reduce flatulence.I use fresh mint for the tea.


To make Fresh Mint Tea : Blend 2 cups of fresh mint leaves with 1/2 cup of warm water until smooth.This is concentrated mint liquid.Mix 2 tablespoon of concentrated mint liquid with a cup of water and drink after a meal.Store the concentrated mint liquid in fridge for up to a week.Dilute and drink when ever needed.


Ginger
Ginger is a great aid in digestion can also relief flatulence.Find the ginger tea recipe here.

Other spices and herbs
Whole Cinnamon,Fennel seeds,Fenugreek(Methi) seeds or leaves and carom seeds can also be brewed for 5-10 minutes and consumed warm 2-3 times a day for an some relief.

If the problem of excess flatulence persists despite the changes then Medical advice is necessary.

I'm submitting the post as part of Home remedies at A2ZVegetarian Cuisine.The above herbal teas are good for people all age groups,also for kids(above age 4).


What's your best tried and worked remedy for flatulence ?

Juicy and Nutty:Watermelon-Strawberry-Almond Salad

I'm a disaster at selecting water melons.The ones I pick always turn out to be either unripe or not so juicy.How do you select a perfect water melon,one that's ripe red and juicy?Here is a simple tip from Mr.HealthNut- a melon that's heavy,with nice and green sheen and a yellowish-white spot at the bottom.We never miss buying them every week in summer,He is more of an expert than me when it comes to picking the right melon.He finds them the most rejuvenating food after the workouts,I totally agree.

The sweet water melon and strawberries with mint and nutty almonds make a refreshing salad for the sweltering hot days.Not mention the salad is loaded with much needed anti-oxidants.

Recipe
Ingredients
Quarter of a large water melon ,rind removed and cubed
1/2 pint strawberries,hulled and quartered
1/2 cup toasted almonds
1 cup Romain lettuce,chopped

For dressing
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon pepper,freshly ground
1 tablespoon fresh mint,chopped
1/4 teaspoon salt

Method
Prepare the dressing,whisk all the ingredients together in a small bowl.Pour over melon,berries and almonds in large salad bowl.Gently toss to mix.Keep cool in fridge until its time to serve.



The thirst-quenching Melon salad is off to Meeta's Monthly Mingle :Marvelous Melons ,hosted this week by Chew On That .

Interesting Read!
**Water Melon : A Natural Viagra?
**Water Melon Health Benefits

A Year of Healthful Blogging.Cherry-Blueberry Crumble.Announcing the event ,Health Nut Challenge

Oozing with healthful recipes Health Nut completes a year this month.My mission here was to get the message of out about nature's best foods that heal,encourage more variety in diet ,look for alternatives for food intolerance or restricted diets.So far so good,I see this a beginning to my life long commitment to a take care of a gifted good health.I must thank all my visitors for the encouragement and the thoughtful awards that keeps me going.

The Cherry Blueberry Crumble seemed to be a perfect dessert to celebrate the first blogiversary of Health Nut.
Adapted from a an inspiring Baker,Deeba@PassionateAboutBaking,this simple dessert is the best way to enjoy the berrilicious season.
Recipe :Cherry Blueberry Crumble
for 6 medium ramekins or an 8X8 inches baking dish
Ingredients
3 cups(about 1 pound) blueberries
2 cups(about 3/4 pound) cherries,pitted and halved
2 tablespoon all purpose flour
1 tablespoon brown sugar or 2 teaspoon agave nectar
For Topping
1 tablespoon brown sugar or 2 teaspoon Agave nectar
1/3 cup whole wheat flour
1/3 cup whole rolled oats
2 tablespoon butter, cold ,cut in cubes

Method
Preheat oven to 375F.
Combine the flour,sugar and fruits in a large mixing bowl.Transfer them in to the baking dish or individual ramekins.
Prepare the topping by combining the flour,sugar and oats.Cut the butter in to the mixture using a fork.Now Sprinkle this mixture over the fruit mixture ,about a tablespoon on each of the ramekins,press gently.
Bake for 25-30 minutes until the crust is lightly brown and the fruit is tender and juices are bubbly and oozy .Serve warm with a dollop of low-fat ice cream .

Health Nut Challenge

I would love to go a step further with my purpose here ,by a food event that encourages healthy eating and cooking with variety of foods.Health Nut Challenge calls all the cooking enthusiasts to participate in this exciting event and share their creative recipes.To begin with,the first challenge is to cook a "Well Balanced 3 course meal".

What's a Well-Balanced Meal?
A healthy meal prepared with wide variety of different foods from five main food groups.A Well-balanced diet helps in optimal growth,development and maintenance of our bodies.
The five main food groups include :
Carbohydrates or grain group -Includes food from wheat, rice, oats, cornmeal, barley or another cereal grain.Choose whole grains over the refined grains.
Proteins or Meat&Beans Group -All foods made from meat, poultry, fish, dry beans or peas, eggs, nuts, and seeds are considered part of this group. Trim excess fat from meats and choose healthier cooking methods like baking or grilling over deep frying.
Dairy Group - Milk ,yogurt and cheese should be fat-free or low-fat.Look for alternative sources of calcium if lactose-intolerant.
Fruit and vegetables Group - We need at least 5 serving of these every day.Eat more variety.
Fats and Oils Group -Vegetable oils contain essential fatty acids unlike the saturated fats like butter or shortening or margarine. See the chart of limitations of fats with age and sex.
Read here more information on Food pyramid and steps of healthy eating.

Rules and Guidelines
Vegan,Vegetarian or Non-Vegetarian all entries are acceptable in the Challenge as long as the meal adheres to the rules and guidelines below :

1.Prepare a totally satisfying well-balanced three course meal,keep it simple and combine your favorite foods which your family would love to eat.
First Course Appetizer or Soup or Salad:Use good amount of fresh vegetables.Can also include lentils\legumes or Tofu or low fat\lean meat* or seafood
See some of the soups and salads posted on Health Nut.

Second course Main Entree: Whole Grains are added bonus with Lentils\Legumes or Tofu or low-fat\Lean meat* or Seafood.Don't forget to add spices and herbs.
some of my recipes to get the idea :
Black Eyed Peas Sprouts Pasta,Soba Noodles tofu Vegetable Stir fry,Carribean Kabobs with Beans and rice,Green Mung Khichdi with Sesame Chutney,Harissa Chicken with Freekah\Couscous\Bulgur wheat & Greens,whole Grain Parathas with Dal Makhani,Hachapuri with Olives Mung Stew.

Third Course Simple Dessert or Pudding or Smoothie :The fruitier the better,use as many fruits and nuts as you can.And keep the sugar in moderation and saturated fat butter\Shortening\Ghee to the minimum.
Honey glazed Plums\Peaches,Dark Chocolate Strawberries,Beet Cheese Treats,Almond Stuffed Dates,Easy Carrot Pudding,Saffron Orange Basundi,Avocado Mango Cream,Flax Berry Smoothie.

*Low-fat\Lean meat or poultry ,includes Lean beef,low-fat chicken ,goat,lamb or turkey.

2.Any number of entries are welcome .Use the logo and link back to this post .Mail me your entry with following details by September 20 2009 to email address YasmeenHealthnut[at]
gmail[dot]com :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of all the 3 courses together or 3 Separate pictures of each course.
** Old entries are allowed as long as reposted.
**Your Location

Not to worry about perfect presentation of food,focus on the nutrition.
Here is an example of a well-balanced 3 course meal.

Appetizer : Vegetable Cutlets Similar to the Fish vegetable cutlets,made with just vegetables(potatoes,peas,carrots and broccoli),hint of spices and herbs.
Main course: Edamame Almond Mint Brown rice Pilaf\Pulov similar to the Vegetable Pulov,in this entree I used brown rice ,Edamame(soybeans) ,mint and nuts.
Dessert : Tofu Berry pudding ,a blend of summer's best berries and silken tofu,a recipe inspired by Sunshinemom@Tongueticklers


3.In celebration of the first anniversary of the blog,I'm giving away a $25 gift certificate to one lucky entry.


Get thinking and Cooking Healthy! I'm excited to see what the creative foodies can dish up for this Challenge.



Current Health Nut Challenge - 7

• 
  HNC 7 :Tropical Temptations


• 
  Previous Challenges :


• 
  * Well-Balanced 3 Course Meals


• 
  * Guilt-free Snacks


• 
  * Healing Foods


• 
  *Bitter Better Foods


• 
  *Cruciferous Celebration
  


• 
  *Healthy Ice Cream Carnival
  

Mint Harissa Chicken

The fiery Harissa is got to be the spicy lovers favorite hot sauce.The Splendid North African chile sauce is a perfect spicy replacement for ketchup,goes well in bean soups ,salads and as spread on sandwiches.Marinating tofu ,seafood ,chicken or meat in harissa gives an amazing spicy flavor.
The following recipe is from Hasan M'souli's Modern Morrocan,adding roasted bell peppers and mint certainly eases some of the heat from the hot peppers,although you could use any other kind of green like cilantro or Parsley.And the surprisingly common ingredients makes it possible to adjust the spice ,use a hot or mild Chile,as per your heat index.

Mint Harissa
Ingredients
6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped

Method
Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.


Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container.

(Thanks to Pooja)The Harissa is my entry for AFAM, hosting Bell Peppers is Priya's Easy N Tasty treats.

Mint Harissa Chicken With Freekah
The bland chicken gets a whole new make over with the enticing hot sauce.Served with any kind of whole grains and greens,the meal is good balance of flavor and nutrition.And of course vegetarians could make replace chicken with Firm tofu.

Ingredients
2 tablespoon Mint Harissa
1 chicken breast(about 1 pound),cut in cubes
1 teaspoon Extra virgin Olive oil

Method
Marinate the chicken in Harissa for about 30 minutes.Baked at 375F for 25minutes.Serve with Whole grains like Freekah,Quinoa,Couscous or Broken wheat.

Freekah'
Ingredients
2 cups Freekah(green wheat)[or use whole grain couscous or bulgur wheat,change the cooking time accordingly]
1 medium onion, chopped
1 ripe plum tomato, finely chopped
1 tablespoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/4 teaspoon cumin seeds
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/2 teaspoon turmeric
1 1/2 teaspoons cumin and coriander powder
2 cups fresh greens for garnish(romaine lettuce or arugula)


Method
Heat a big skillet over medium flame. Add extra-virgin olive oil, cumin seeds and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. season with salt.Add the broth to the skillet and stir and add the freekah. Cover and cook for 30 minutes until freekah is soft. Serve with Baked Mint Harissa Chicken and garnish with fresh greens.


This chicken dish is my entry for Vicki's Potluck-chicken Event.

Green Mung Khichidi

Khichdi with Till-Imli-Pudina(Sesame Tamarind Mint) Chutney and Onion Omelet is a classic weekend brunch combo among Hyderabadi families.Kheema and pappad are palatable sides,my sister dearest makes the best tasting kheema and of course Ammi(mom) makes the best Khichdi.With winter like low temperatures my Idli and Dosa batter are not actively fermenting,khichdi turned out to be the quick substitute for brunch.
The lentils in the khichdi are usually Toor(split pegion peas)\Masoor(Split Orange Lentils)\yellow split Mung.

Did you know lentils\legumes is the best food for a healthy heart and its soluble fiber helps in stabilizing blood sugar levels.Read everything you need to know about the lentils nutrition here.
For more heart healthy lentil\legumes recipes,don't miss the My Legume Love Affair event started by Well Seasoned Cook,hosting the fourth helping is Sra of When my Soup came alive.

Recipe Green Mung Khichdi
Ingredients
1/2 cup Whole Green Moong Lentil
2 cups Rice
1 small onion,Sliced
1/2 teaspoon turmeric
1/2 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
1/4 cup mint leaves
Whole spices like 2-3 cloves,1 cinnamon stick

Method
Soak the lentils in water for about an hour.Wash rice and soak in 2 cups of water, for about 10 minutes.
Heat the oil in a medium sauce pan . Add chopped onions ,whole spices,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. Roast for a minute with turmeric. Drain the water from rice and lentils . Add soaked rice in to the skillet and roast until rice turns pearly. Now add the lentils with 2 cups of water and mint leaves. Cover and cook until rice is puffed and cooked through.Serve with Till(Sesame) Mint Chutney and Onion Omelet




Which is you favorite weekend brunch combo?

Mint Lentil Soup

A quick ,simple , nutritious soup ,good for hydrating your body at the end of fast(in Ramadan) or start of any meal.
Ingredients Needed
1/2 cup Yellow Mung Lentil
1/4 cup chopped mint leaves
2 tablespoon chopped onion
1/4 teaspoon turmeric
1/4 teaspoon ginger and garlic paste
1 Tablespoon Extra Virgin Olive Oil
optional garnish Boondi or sev.



To make this Simple Soup
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown. Add the g&g paste and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered saucepan. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with crunchy Boondi or Sev.

Garlic Herb Chicken

Garlic Herb Chicken
Herbs like cilantro are rich source of Vitamin A and C. Spinach has endless list of useful nutrients. Garlic helps lower cholesterol and has lot of other healthy benefits.Herbs and garlic match very well with the mild taste of Chicken.


Ingredients you'll need are
1 lb Free-range skinless chicken with fat trimmed
1 cup cilantro chopped
1 cup spinach chopped
1/2 cup mint chopped
1/4 cup fenugreek leaves chooped
1 small onion chopped
1 small tomato chopped
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
2 cloves garlic
1/2 inch ginger root or 3/4 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 teaspoon sea salt
2 tablespoon Extra Virgin Olive Oil

To make the Curry
Trim any excess white fat from chicken pieces. Freeze the chicken for an hour before trimming that way fat cuts off easily. Clean meat by running it through cold water and pat dry with a paper towel. Mix 1/2 teaspoon of turmeric and keep aside for few minutes.This helps kill any bacteria on meat.

Blend all the herbs and keep aside
Heat a skillet on medium high flame. Add Olive oil ,chopped onions and cumin seeds. Saute for a minute and add the minced garlic . Now add the chopped tomato ,herb mixture ,chicken and chilly powder. Cover and let cook for about 30minutes on medium flame. When the chicken is tender serve with Brown rice or Flat bread(Paratha)

This recipe is off to Srivalli's Curry Mela

Mint Cilantro Pesto Pasta

Pesto is an Italian sauce usually prepared with basil ,pine nuts,parmesan cheese and olive oil. I choose to add mint that's fresh from my garden and cilantro. And no cheese to keep it low fat and the lime and nuts added give this pasta a citrusy bite .
Cilantro Mint Pesto Pasta
1 lb Whole Grain spaghetti
1 big clove garlic crushed
1 inch fresh ginger root, chopped
1 green chilly
1/2 cup, pine nuts or macadamia nuts or roasted almonds
1/2 lime
1/2 cup cilantro or parsley leaves
1/2 cup Mint or Basil leaves
1/2 cup Extra Virgin Olive Oil
1 teaspoon sea salt

To make the Pesto Pasta
Blend all the ingredients except the pasta in a food processor until smooth.
Heat water in a large saucepan. Add salt and cook the pasta as per the package instructions . Reserve 1/2cup of pasta water and drain rest of the water.
Mix the 1/2 cup of pasta water in the Mint cilantro pesto mixture and toss along with the pasta and Serve warm.


This recipe is my entry for AWED Italian Hosted by Dk's Cullinary Bazaar.

Nature's best Drink

When you are feeling dull and tired ,make this nature's best drink and rejuvenate your energy. Its full of antioxidants.

Ingredients you'll need are
1/2 cup fresh blueberries
1 cup cranberry or pomegranate juice
1 cup chopped seedless water melon
6-8 baby carrots
6-8 seedless red grapes or pitted fresh cherries
6-8 leaves of baby spinach
6-8 Mint leaves

To make the Drink
Blend all the ingredients in a processor or blend until coarsely chopped. Now add a cup of water. Blend for 2 more minutes. Strain and serve Cold.


Nature's Best Drink has been posted for the events:
Eating with Season and Summer Splash