Results for
"Summer"
Summer Health Tips - Burning Up? Some Tips To Cool Down Your Body
Summer Health Tips - Beating the Heat!
Its 114
degrees out there, and your skin seems to be sucking the heat in deeper
into your body rather than helping you cool down. An occasional
afternoon downpour brings more grief than relief for it layers on
humidity that is thick enough to slice with a knife. Throw in a little
pollution and each second becomes pure hell when you are outdoors.
Tips to look beautiful this summer
The rising temperature in the summer
season brings innumerable problems of skin and hair. These problems
include rashes, acne, scalp infection and split ends.
5 Skin Tips to Take You From Summer Into Fall
Even if you're a hide-from-the-sun, dedicated to sunscreen member of
society, you still get that "glow" that's so famously associated with
summer. Maybe it's the humidity in the air, maybe it's that
school's-out-for-summer feeling, or maybe it's all the
(no-longer-cooped-up-inside) fresh air.
Sautéed Summer Squash & Bok Choy
4 Servings
Total prep & cook time: 20 min
Nutrition Data, 142g Serving: 363 cal, 50g carb, 17g fat, 269mg sodium, 6g fiber, 7g protein, low Cholesterol. Estimated glycemic load 29
You'll need a heavy weight, wide bottomed sauté pan or dutch oven for this recipe.
Ingredients:
- 4 - 6 cups chopped summer squash (2 - 3 medium squash)
- 1 small head bok choy
- 1 Tbsp olive or other cooking oil
- 1/4 tsp gr. cumin
- 1/4 tsp ground ginger or 1 Tbsp minced fresh
- 1/4 tsp ground fenugreek
- 1/4 tsp ground turmeric
- Pinch cayenne
- Fresh ground pepper & rock salt to taste
Directions:
- Heat the oil on medium in the pan
- Trim the ends of the squash and chop in 1 inch pieces to make about 4 cups
- Cut the white stems of the bok choy into thin slices
- Coarsely chop the green tops and set aside
- Turn the heat up to medium high and add the squash and bok choy stems
- Sauté for about 10 minutes until softened
- Add the spices and stir until the veggies are coated
- Add the green bok choy tops and stir until wilted
- Stin in a pinch of rock salt & fresh ground pepper to taste
- Optional: Turn heat to low, cover and cook for 5 minutes more before serving
Article from:
http://www.savvyvegetarian.com/vegetarian-recipes/summer-squash-bok-choy.php
Summer Special - Ginger Mint Lemonade (Drink)
Mint-y, ginger-y, tang-y lemonade – one of my favorite thirst
quencher for those hot sultry days. Nothing to beat a homemade
summertime beverage that is sure to please your family and friends at a
picnic or barbeque party.
Summer Coolers ~ Iced Lemon Mint Tea
The monsoon is yet to hit our coast with no respite from the summer heat. I have been living off chilled summer treats like Cold Coffee, Lemonade and fruit juices
these hot sultry days. One of my favorite refresher to drink on a hot
afternoon is Iced Lemon Mint Tea. Very refreshing, sweet and lemony
flavored tea to beat the heat!
10 Juice recipes to beat the summer heat
Fruit juices are very essential during summer because
it contains all the natural vitamins which our body needs. Below r 10
different juice recipes
1. Banana Honey Delight
Ingredients
Banana 1 ripe
Milk 1 1/2 cup
Lemon Juice 1 tbsp
Honey 2 1/2 tbsp
Raisins 2 tbsp
Cinnamon 1/4 tbsp ( ground )
Directions
1. This drink should be made just before serving.
2. Mix all contents in a blender and blend till it turns into a fine paste.
3. Serve immediately with a sprinkle of cinnamon powder on top.
2. Dry Ginger Drink
Ingredients:
Dry Ginger 30 gms
Sugar 4 tsp
Coriander seeds 10 gms
Directions:
# Heat about 4 glasses of water , then add the dry ginger , coriander seeds , sugar .
# Let the water boil for about 5 minutes , then strain the water.
3. Fruit punch
Ingredients:
Sugar 4 cups
Pineapple juice 1 cup
Oranges, peeled& flaked 3 nos.
Lemon juice 3 nos.
Cherries 1 tin
Pineapple slices, crushed 1 tin
Directions:
# Boil sugar in 2 cups water for 10 minutes.
# Cool and blend all the remaining ingredients well.
# Store in bottles and serve with crushed ice
4. Kesari Pista Milk shake
Ingredients:
Pista( soak them in water for about 1 hour) 100 gms
Almond(soak them in water for 2 hours) 50
Saffron a pinch
Sugar 50 gms
Milk 3 cups
Directions:
# Take a pan and heat the milk , let the 3 cups simmer in very low heat , let it simmer until the milk becomes 1 1/2 cup.
# Grind the almonds , along with the pista , and the saffron until they form a smooth paste
# Add the ground paste to the milk and then stir them well.
# Let the milk come to a boil for about twice.
# And remove them from the stove, and when the milk comes to room temprature.
# Place them in the refrigrator. Serve them cold.
5. Low Fat Mango Drink
Ingredients:
Skimmed Milk 1 Cup
Unsweetened Mango Juice 1 Cup
Orange Juice 1/2 Cup
Honey 1 tbsp
Directions:
1. Transfer all contents into a blender and blend them till they turn smooth and creamy.
2. Add crushed ice and serve.
6. Mango Shake
Ingredients:
Mango 2
powdered sugar 8 tsp
Milk 4 cups
Ice crushed as required
Directions:
# Add the contents into the blender and grind it well
# Serve it cold
7. Punjabi Lassi
Ingredients:
Yogurt 500g
Cream 50g
Sugar 150g
Rose essence 3 drops
Ruafza 1 tsp
Ice cubes 100g
Directions:
# Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste.
# In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and chill it.
# Serve with cream on it.
8. Strawberry Yogurt
Ingredients
Yogurt ( Well set ) 500 gm
Strawberry Crush 1/2 cup
Milk 1/4 cup
Honey 2 tbsp
Custard Powder 1 tbsp
Sugar 2 tbsp
Fresh strawberries for garnishing
Directions
1. Prepare custard by adding milk, custard powder and sugar and cook
while stirring continuously till the ingredients turn thick and creamy.
2. Cool it for some time.
3. Transfer the custard, honey, yogurt and strawberry crush into a blender and blend it into a fine paste.
4. Chill and serve with strawberry garnish.
9. Tomato Juice
Ingredients:
Tomato pieces 4 cups
Sugar 5 tsp
Lemon juice 1/2 tsp
Salt 2 tsp
Directions:
# Pulp tomato pieces with sugar in a blender for 30 seconds.
# Filter through a sieve and wash the retained pulp by pouring cold water over the sieve.
# Do not return the pulp to mixer. Over pulping spoils the taste due to the seeds and the skin getting extracted.
# Make up to 6 cups with cold water. Then add lemon juice, sugar and salt.
# Garnish with mint leaves if desired and serve ice cold.
10. Almond Honey Milk
Ingredients:
Blanched almonds 1/2 cup
Milk 2 cups
Cardamom powder or vanilla 1/2 tsp
honey or sugar to taste
Directions:
# Add almonds and water in a blender or food processor fitted with the
metal blade and process for 2-3 minutes or until the nuts are reduced to
a fine puree. Add 2 cups of milk and further blend on low speed for
about 15 seconds. Heat the milk blend to a boil.
# Pour the mixture through a strainer over a pan. Press out as much
liquid as possible, then add the cardamom seeds. Stirring constantly,
bring to a near boil over moderately high heat. Reduce the heat to low
and simmer for 2 minutes. Add the sweetener.
# Indians will pour the milk back and forth from one pan to another to
make the milk frothy much like a low tech cappuccino machine. The frothy
milk is then served.
What are you waiting for??? start preparing!!!
By http://www.unp.me/f144/10-juice-recipes-to-beat-the-summer-heat-47982/
