Michelle shared a popular yogurt drink in Indian restaurants in the South Arm Older Adults Kitchen.
Mango Lassi is a delicious combination of mangoes and yogurt that is cool and soothing. It is wonderful on hot summer days or as a compliment to spicy meals.
- 2 cups ripe mangoes, peeled and chopped
- 1 cup yogurt
- 1/2 cup milk
- 3 tablespoons sugar (or to taste)
- 1/8 teaspoon cardamom powder
- 1 tablespoon chopped mint leaves (optional)
- 3 cups crushed ice or ice cubes, use as needed
Michelle shared a Hot Mulled Apple Cider in the South Arm Older Adults Cooking Club. This is just perfect for the wintery weather.
You can check out 10 surprising health benefits of cinnamon here.
- 6 cups apple cider (we used apple juice)
- 1/4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
In line with the Mexican theme, Michelle selected a refreshing drink for the South Arm Older Adults Kitchen.
This simple Limeade is made with just lime juice, sugar and water. A great drink for summer.
- 3 limes
- 2/3 cup white sugar, or to taste
- 2 litres cold water
This is a recipe that I missed from the community kitchen. I made it from home instead.
This Apple Cider Vinegar Mint infused drink is very refreshing and great for hot summer days.
Vinegar is believed to help weight loss. It prolongs the sensation of satiety after eating.
- 1 1/2 cups water
- 1 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/2 cup fresh mint
Source: via Minoo
For drinks, Colleen prepared a Lemon Bomb drink. Colleen picked some fresh lemon balm from her garden for recipe Lemon balm belongs to the mint family but it has a mild citrusy fragrance to it.
The Lemon Bomb is very refreshing for a warm summer day.
- 1 bunch fresh lemon balm
- 6 to 8 lemons, juiced
- sugar or honey to taste
- ice cubes, optional
- 1 lemon, sliced for garnishing
Michelle shared a drink recipe from her website MintGreenApron.com in the South Arm Cooking Club for Seniors on Valentine’s Day.
- 1 cup sugar
- 1 cup water
- 1 beet, scrubbed and peeled
- 4 lemons, juiced
- approximately 4 cups cold water
- ice cubes, if desired
During the hot summer day, Ben would yearn for a cooling Chinese drink like Ching Po Leung. Ching Po Leung can be cooked as a savory soup or as a sweet soup depending on what ingredients you add in. For the savory soup, meat like lean pork or skinless chicken is added in and season to taste with salt.
For the sweet soup version, rock sugar and more longan meat is added. This Chinese concoction is supposed to have a cooling effect to the body.
Ching Po Leung can be bought from Chinese herbal or groceries stores. It came packed with all the ingredients except the meat or rock sugar.
- from top clockwise, barley, lotus seeds, lily bulb, Solomon’s Seal Rhizome, Euryale seeds, longan meat, Chinese Yam and rock sugar in the middle
Click on the following link to check out the nutritional values of the individual components of this concoction.
Blanca also prepared a drink for the Mexican feast. You wont believe what it’s made of.
It is made of the seeds and pulps of a cantaloupe. Cantaloupe is in season in late spring and summer in North America.
The following is extracted from wikipedia:
Cantaloupe originated in India and Africa. It was first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494.
Cantaloupe are a source of Polyphenol antioxidant, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. These chemicals are known to regulate the formation of nitric oxide, a key chemical in promoting health of the endothelium and prevention of heart attacks. Cantaloupes also are an excellent source of vitamin C and beta carotene.
The Cantaloupe Drink is a refreshing and fragrant Cantaloupe Drink. It is the perfect cooling drink for the hot summer. According to the Chinese, cantaloupe has a very cooling effect to the body.
- Seeds and pulp scrapped out of a cantaloupe
- sugar to taste
Cut open a cantaloupe and scoop out the seeds and pulp.
Just add water and blend.
Sweetened with sugar to taste.
Strain the blended cantaloupe drink to remove the seeds. Here you have a very refreshing drink using something that we normally tossed away. Brilliant.
Blanca, thank you so much for sharing your Mexican culinary skills in the South Arm Community Kitchen. The above Mexican feast is an exciting experience for many in the kitchen.