Detox Smoothie

Best Detox Smoothie

How do you overcome the guilt of indulgences, parties, eat outs and way too many sweets? Do you go on a fasting spree? Hydro therapy?  Stop stepping out of your home? What if I told you there is an easy way out! You don’t need difficult cleansing ideas or fads to cleanse your body from the inside out. There are simpler and delicious ideas (customizable) to reboot your system naturally with cleansing ingredients readily available in your fridge (or with the sabziwala). Get going to wash away your indulgences and your guilt with this simple but the best detox smoothie recipe that is not only palatable but delicious!

Honestly speaking, the idea of a thick smoothie doesn’t go down very well with me, I make it because hubby insists; I just can’t bring myself to sip on it. So I devised my way of having the smoothie goodness- I divide my glass of smoothie into four equal parts and dilute it with water and sip it through the day (that makes it four glasses, spaced out through the day).

Fruits, they say, are the best antioxidants and detoxing agents and when suitably combined with vegetables, it works wonders. And if you are like me, you would want your smoothie a little tangy, a little sweet, a little savoury.

So, what is the recipe for the all-time-detox smoothie, here is a broad list of the ingredients that I use; mostly it depends on the availability of the seasonal fruits and vegetables. I use the following ratio for my detox smoothie –  4:2:1 – Where 4 represents biggest measure of citrus fruits, 2 represents raw vegetables which are half the measure of citrus fruits and 1 represents a mix of herbs or flavouring foods and edible flowers.

  • The biggest portion- citrus fruits of my choice – any one type or a combination of fruits
  • Second biggest portion- assorted raw vegetables like- spinach, capsicum, cucumber, carrots, beet, gourd, tomatoes
  • The third portion is just a hint of flavouring herbs/agents- ginger, lemon grass, coriander, mint, lemon, jalapeno, edible flowers
  • sugar/jaggery/salt to taste (yes, I do add that to my smoothies, I have to make it palatable).

Ingredients for my detox smoothie:

2 cupful of mix fruits – (one cupful of chopped strawberries, one cupful of an orange and some cape gooseberries) + 1 cup of chopped mixed vegetables- (a bit of all capsicums-yellow, green and red- since I had all that in my fridge), two tomatoes) + a handful of coriander sprigs + juice of one lemon + one red jalapeño.

This time I added some edible flowers to my smoothie since my garden was in full bloom (just a few flowers- nasturtiums and pansies).

Directions:

Chop everything and put them in your blender along with salt and sugar/jaggery. Puree until nice and smooth. And what you get is a fruity flavored smoothie combined with all the goodness of the vitamins and minerals from the vegetables. As I mentioned earlier, I don’t like to sip the thick consistency of a smoothie hence I store my glass of smoothie in the fridge (as I like to have it diluted with water) and keep having it through the day. Although Hubby gulps it down in one go!

So, what’s your detoxing regime?

Here are a few more great ideas for detox smoothies.

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Rustic Naked Cake with Yoghurt Cream and Fruits

Rustic Naked Cake with Yogurt Cream and Fruits

There was a time when I wouldn’t try much of baking, all those measurements and the terminology scared me… that was years ago.  Come to think of it …must have been scary for my family, who were hapless ‘consumers’ of my trysts with the oven! That was then… things are different now, I have evolved, I practised and I learned. I can bake some real goodies ‘non-threatening’ ones to keep friends and family coming back for more 🙂 I started out with simple varieties such as pound cakes or tea cakes they give you as gorgeous results (and delicious) as their showy luxe frosted counterparts. I have always considered myself an ‘accidental baker’, I baked and accidents happened! Sometimes gorgeous ones, like the one I am sharing today and sometimes disastrous one, which for obvious reasons I won’t be sharing on my blog!

Over the years I have mastered the basic cake batter recipe and now I just throw in these ingredients (literally) and churn out a nice fluffy cake (every time). There are few all-time family favourite goodies, like the Sweet Buns and the Caramel Custard , this one is another in the list- Rustic Naked Cake with Yogurt Cream and Fruits- a cake topped with yogurt cream and lots of fresh fruits. It doesn’t take long to assemble or serve and it doesn’t last on the table either!

Keeping this cake’s recipe as my basic cake mix (oil free version), I play around with various flavours and variations. The idea is to strike the right balance between simple flavours, gorgeous colours and that extra special flavour. This cake recipe is very simple, wholesome (& healthy), nutritious; it is delightfully juicy and delicious! And trust me you wouldn’t mind taking an extra helping of this colourful goodness knowing it isn’t that sinful! The assorted colours of the fruits thrown in, and on top of the cake lends it a very rustic charm…

…and hence the name- Rustic Naked Cake with Yogurt Cream and Fruits. The jaggery bit is the key ingredient that adds the twist and rustic taste to it! All the colours and fruity flavours come together beautifully to give you a mouthful of fruits, yoghurt cream, juicy cake and jaggery, all rolled in together!

Ingredients for the Naked Cake

For the cake:

  • 1 cup plain flour
  • 2 teaspoon baking powder
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup buttermilk (you may a little more to make the cake batter)
  • vanilla extract/ vanilla essence (few drops)

For the Topping:

  • Yogurt– 1 cup. I used hung curd… nicely whipped- 1 cup, without sugar (you may add sugar, as you please).
  • Jaggery powder- 3 tablespoons (you can replace jaggery with powdered sugar)
  • Assorted fruits of your choice- diced – 1 and a half cup

How to:

1. Pre-heat oven to 175°C. Grease a round baking tin.

2. Sift flour and baking powder into a large bowl. Add sugar.

3. Whisk buttermilk, eggs and vanilla  in a large bowl until well combined. Using a large spoon, stir mixture into dry ingredients until just combined. Do not over-mix.

4. Pour the mixture into prepared baking tin. Bake for 40 minutes or until done (do the skewer test). Once done, let the cake cool for about 10 minutes before turning it out onto a wire rack to cool completely.

5. Slice the cake into two equal halves (full circles).

6. Spread a generous layer of the beaten hung curd, add diced fruits and sprinkle two tablespoon of jaggery powder.

7. Cover with the second half of the cake and repeat step 6.

8. Wait for about 10 minutes before cutting the cake, let the jaggery do its magic- the sprinkling of jaggery draws moisture out of diced fruits (almost similar to Macerating fruits), the mixed fruit juice ends up seeping into the cake lending it an even more softer texture and a delightful punch of flavours.

And the end result is juicy, fruity, yogurty cake with amped-up taste! Best served slightly chilled.


Rustic Naked Cake with Yogurt Cream and Fruits
 
Prep time
Cook time
Total time
 
This 'Rustic Naked Cake' recipe is juicy, fruity and yogurty with an amped-up taste. An oil-free, healthy snacking option with a delightful punch of flavours!
:
Recipe type: Baking
Serves: 6
Ingredients
  • 1 cup plain flour
  • 2 teaspoon baking powder
  • 3 eggs
  • ¾ cup sugar
  • ½ cup buttermilk
  • vanilla extract/ vanilla essence (few drops)
  • For the Topping:
  • Yogurt - 1 cup. I used hung curd... nicely whipped- 1 cup, without sugar (you may add sugar, as you please), instead of cream.
  • Jaggery powder- 3 tablespoons (you can replace jaggery with powdered sugar)
  • Assorted fruits of your choice- diced - 1 and a half cup
Instructions
  1. Preheat oven to 175°C. Grease a round baking tin.
  2. Sift flour and baking powder into a large bowl. Add sugar.
  3. Whisk buttermilk, eggs and vanilla in a large bowl until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Do not over-mix.
  4. Pour the mixture into prepared baking tin. Bake for 40 minutes or until done (do the skewer test). Once done, let the cake cool for about 10 minutes before turning it out onto a wire rack to cool completely.
  5. Slice the cake into two equal halves (full circles).
  6. Spread a generous layer of the beaten hung curd, on to the base half of the cake, add diced fruits and sprinkle two tablespoon of jaggery powder.
  7. Cover the base layer with the top half of the cake and repeat step 6.
  8. Wait for about 10 minutes before cutting the cake, let the jaggery do its magic- the sprinkling of jaggery draws moisture out of diced fruits (almost similar to Macerating fruits), the mixed fruit juice ends up seeping into the cake lending it a even more softer texture and a delightful punch of flavours. And the end result is juicy, fruity, yogurty cake with amped-up taste! Best served slightly chilled.

If you can add any other variation to it, do share!

 

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