Recipes Valley

• 1 orange
• 1 apple
• Watermelon Chunks
• Handful of strawberries

• 1 grapefruit
• 2 oranges
• 2 tangerines
• ¼ oz liquid ginseng

• 4 oz. of green grapes
• 3 kiwis
• 1 orange

• 2 Pink Grapefruits
• 1 Lemon
• 1 Lime
• 1 Tbsp Olive Oil

• 1/2 pineapple
• 2 apples

• 1 pineapple round
• 3 - 4 tangerines or oranges

• 4 Tangerines
• 4 Oranges
• 1 Lime
• ½ Organic Orange Skin

• 1/2 beet with the greens
• 3 to 4 medium sized apples

• 2 Apples
• 3-5 Watermelon pieces with rind

• 6 carrots
• 2 oranges
• 1 apple
• 1 stalk celery
• 1 slice lemon

• 4 large sweet apples
• 1 large carrot
• ½ tsp of cinnamon
• ½ a tsp of nutmeg

• 2 Apples
• 1/2 cup Cranberries

• 2 apples
• 3 carrots
• 1 stalk celery

• ¼ of a pineapple
• 1 mango
• 1 medium tomato
• 1 ½ ounces of rum (optional)

• 1 Apple
• 1 Pear
• 1 cup Pineapple cubes

• 3 slices of pineapple
• ½ an orange
• 4 strawberries
• 1 bunch of red grapes

• 1/2 mango
• 1 orange
• 1 kiwi
• sparkling mineral water

• 1 bunch of grapes
• 2 celery stalks

• 1 lemon
• ¼ watermelon

• 1 orange
• ½ cup of raspberries
• 1 nectarine

• 2 lemons
• 1 handful of celery leaves
• 1/2 cup raw sugar

• ¾ cup blueberries
• handful of cherries
• 1 apple

• 1 apple
• 2 thick pineapple slices
• ½ papaya

• 2 cups fresh pineapple
• 1 orange
• 1 papaya
• 2-3 inch round of wheatgrass

• 1 pomegranate
• 1 orange
• 1 pineapple ring
• 1/4 lemon
• Gingerale

• 2 kiwis
• 1 guava or papaya
• 1 cup cubed pineapple
• 5 strawberries
• 1 orange
• 3-4 inch round of wheatgrass

• 2 apples
• 1 medium beet
• 1 orange
• 3 carrots

• 2 peaches
• 1 pear
• 1 apple

• 2 sweet apples
• 4 large carrots
• 1 red bell pepper
• 4 jicama spears

• 1 apple
• ½ inch fresh ginger
• handful of grapes
• 1/4 lemon
• 1/2 lime
• sparkling mineral water

• 4 Mandarins
• ½ lemon
• 1 tbsp honey

• 5-6 apples
• 1 cup strawberries

• 3 apples
• 1 inch piece of ginger

• 1/2 watermelon, without rind
• 1 lemon
• 5 oranges
• 1/2 pineapple

• 1/2 pineapple, peeled
• 1 stalk celery
• 1/2 slice lemon
• 1 carrot

• 3 Oranges
• 1 small cucumber

• 2 apples
• 1 orange
• 2-3 inch round of wheatgrass

• 1 apple
• 6 strawberries, fresh or thawed from frozen
• 1/2 orange

• 1/2 pineapple
• 1 carrot
• 1 apple
• 1 stalk celery

• 1/2 fresh pineapple
• 2 carrots

• 10 Strawberries
• 12 Small Carrots
• ½ Purple Top Parsnip
• 4 Celery Stalks
• 1 Small Beet
• 1 Large Apple
• Small section of Galanga Root

• 8-10 strawberries
• 8 small carrots
• 1 small zucchini
• 4 individual celery stalks
• 1 small beet
• 1 large apple
• Small section of Galanga root
• 1/2-inch burdock root

• 2 med. apples
• 1 cup strawberries
• 1 tsp. lemon juice

• 1 med. orange
• 1/2 red grapefruit
• 2 handfuls cranberries

• 2 apples
• 3 carrots
• 1 stalk celery

• 2 oranges
• 1 lemon
• 1/2 cup raw sugar

• 2 oranges
• 1/2 lemon
• 2 carrots
• 1/2 cup dandelion leaves.

• 1/2 pineapple
• 1/2 cup radishes
• 1 stalk celery

• 1 peach
• 1 pear
• 1 apple

• 1-2 apples
• 2-3 inch round of wheatgrass

• 3 oranges
• 1/2 cup chopped spinach, packed
• 1/2 cup chopped parsley

• 2 tomatoes
• 2 apples
• 1 clove garlic
• 1 sprig parsley

• 1 mango
• 1 orange
• 1 apple

• 6 tomatoes
• 1 cup beet leaves
• 1 slice lemon

• 1 cup red cabbage, packed
• 1/2 pineapple

• 1/2 pineapple
• 1/2 slice lemon
• 1/2 cup fresh cranberries
• 3 tablespoons raw sugar

57. Lemon~Lime Ginger Ale

• handful of grapes
• 1 apple, cored and sliced
• ½ inch fresh ginger (less if you find the taste too strong)
• 1/2 lime
• 1/4 lemon
• sparkling mineral water

Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

Ingredients:

2 portions of salmon steaks,
4-5 mushrooms,
Mustard,
Small packet of double cream,
Salt & pepper.

Preparation:

Ingredients

1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits


Method:

Ingredients: 


Preparation: 

Ingredients

500 gram(s) headless fresh prawns shelled, divined and cleaned
4 onions finely chopped
4 tomatoes finely chopped
2 green chillies deseeded and chopped
1 sprig curry leaves
4 tablespoon(s) oil
Salt, sugar and vinegar to taste
Grind to a fine paste
2 dry red chillies preferably Kashmir
1 teaspoon(s) black peppercorns
1 tablespoon(s) mustard seeds
2 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger-garlic paste
1 tablespoon(s) vinegar or as per taste

Method

Rub the prawns with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes, wash well and drain. Rub the ground paste into the prawns and keep aside till required for further use.
Heat the oil in a heavy-bottomed pan and drop in the curry leaves. Add the chopped onions and sauté on medium heat for about 3 minutes or till the onions are light brown. Add the tomato pieces and fry till the oil leaves the sides.
Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are cooked and the oil starts floating on top.