Fruit Smoothies and Dessert

If you prefer a thicker texture of the drinks that include yogurt or acidofilus, mix by stirring instead of using the blender.

Indian Lassi (2 port.)

1 cup yogurt
1 cup ice cold water
a pinch of salt
a pinch of freshly crushed cumin
(mint)

Mix yogurt and water, add the spices, serve chilled.

Mango Tango Lassi (2 port.)

8 mint leaves
1 cups hot strong green tea
2 ripe mangoes
1/2 tablespoon pickled ginger
1 cup Acidofilus

Crush the mint leaves and put it in the tea. Chill. Cut of the flesh of the mangoes, put it in the freezer for two hours. Crate the ginger. Mix the frozen mango flesh with the tea, add the acidofilus and ginger by stirring. Serve chilled.

Strawberrry Melon Lassi

150 gr melon
150 gr strawberries
1 cup yogurt
1 cup crushed ice
a pinch of cinnamon

Mix and serve.

Avocado Kiwi drink

1/2 avocado
1 kiwi
1/2 banana
1 cup tropical fruit juice
1 cup soy milk or yogurt

Blend and serve.

Alive Soup

The ingredients are not included in the shopping list. In most of the recipes you can mix all the ingredients ina blender and heat slowly on low heat without lid. Be careful with leftovers.

Avocado Nut soup (4 port.)

2 teaspoons of oil
1 small onion
2 teaspoons of tomato puree
1/2 green pepper
2 stalks of celery
1 tomato
1 avocado
3 tablespoons nut butter
2 teaspoons of lemon juice
4 cups of water and vegetable stock
salt and pepper
fresh herbs

Heat oil, fry onion and add tomato puree. Fry and stir for a minute. Dissolve the stock in water, mix the ingredients in blende

Asparagus soup (4 port.)

1 teaspoon of oil
1/2 onion
2 celery stalks
1 teaspoon dill
1 pound asparagus
1 steamed potato
2 cups of water and vegetable stock
2 cups of soy milk
salt, pepper, and spices

Chop onion and celery, heat oil and fry onion. Add dill, stir well. Mix other ingredients in blender.

Carrot Coconut soup (2 port.)

2 teaspoons of oil
2 tablespoons of oatmeal
1 teaspoon ginger
4 carrots
1 tin coconut milk
1 cup water
salt, pepper, and spices
fresh herbs of choice

Heat oil and add oatmeal. Fry for 2-3 minutes and stir well. Mix other ingredients in blender.

Celery Oatmeal soup (3-4 port.)

2 teaspoons of oil
1/2 onion
1/2 cup cooked oatmeal
2 cups water and vegetable stock
1 cup soy milk
7 celery stalks with leaves
salt, pepper

Heat oil, fry onion, stir well. Mix celery with vegetable stock in blender. Add oatmeal and soy milk, heat.

Avocado Cottage cheese soup (2 port.)

1/2-1 avocado
1 celery stalk
garlic, onion or spring onion
2 teaspoons of lemon juice
125 gram cottage cheese
1/3 broccoli head
1 cup of water and vegetable stock
2 dates or 1 teaspoon honey
2 table spoons yogurt
salt, pepper

Heat water and dissolve stock. Mix ingredients in blender. Garnish with cherry tomatoes cut in halves.

Spinach Curry soup (2 port.)

2 teaspoons of oil
1 onion
1 teaspoon curry
1 bunch of spinach
2 apples
1 courgette
2 cups of water and vegetable stock
salt, pepper, spices

Chop onion and fry, add curry and stir well. Mix other ingredients in blender.

Basil soup (2 port.)

2 teaspoons of oil
3 cloves of garlic
fresh basil
1 steamed potato
1 cup water and vegetable stock
1 cup tomato juice
salt, pepper, spices

Broccoli soup (3-4 port.)

1 onion
1 celery stalk
2 teaspoon oil
cayenne pepper
1 teaspoon basil
1 pound broccoli
1 steamed potato
2 cups water and vegetable stock
1/2 cup of soy milk, yogurt or sour creme
salt, pepper, spices

Heat oil and fry the chopped onion and celery, add basil and cayenne pepper. Add the milk product when onion and celery is soft, stir well. Mix other ingredients in blender and add.

Carrot Sunflower seed soup (2 port.)

4 carrots
1 cup of sunflower seeds
2 cups water and vegetable stock
1 cup orange juice
salt, pepper, spices

Soak sunflower seeds in water under cover over night. Mix carrots and sunflower seeds with liquid. Garnish with sultanas and sour creme.

Tomato soup (2 port.)

1-2 cups of tomato or vegetable juice
3-4 stalks of celery
1 tsp. lemon juice or lemon pepper
(2 tablespoons of yogurt or sour cream)
fresh herbs of choice
salt, pepper

Serve with parmesan cheese.

For an Evening Snack

Make a low fat Guacamole to enjoy with corn chips.

1 avocado
broccoli
1 tomato
1 inch of cucumber
onion
garlic
1 stalk of celery
1 tablespoon lemon juice
1 teaspoon mustard
yogurt
salt, pepper, spices