Health villa

Ingredients
6 bananas, average and under ripe
1 cup sugar
½ cup fresh lemon juice
1 tbsp butter
2 tbsp white rum
Method
1. Pre-heat the oven to 400 F.
2. Ina pan, mix the sugar, lemon juice, butter and white rum and let it boil for 10 minutes.
3. Peel the bananas and slice them into half, lengthways.
4. Put them cut side downward, in a buttered sweltering dish and pour the hot syrup over them.
5. Bake for 30 minutes, turning once, cool and serve up.

ELEMENTS:
1 medium-sized cauliflower
2 tbsp lemon sap
2 medium-sized onions, sliced into squares
2 medium-sized tomatoes, slices into squares
3-4 green chillies
1 tsp red chilli powder
25g ginger
2 tsp coriander seeds
A pinch of asafoetida
1 tsp arid mango powder
Cheese, grated, for decorate
2 tbsp grease
Salt to tang
PROCESS:
1. Simmer the cauliflower florets along with lemon sap and a small salt. Once the blend cools, strain the water and sauté the florets. Keep aside.
2. Crush jointly the residual elements, except cheese, to arrange a thick paste.
3. Heat grease in a skillet and add the arranged paste.
4. Mix adequately on low heat till the paste turns golden brown. After that water along with salt and mix to get thick gravy.
5. Add the cauliflower florets to this gravy mix fine and take away from heat.
6. Dish up warm, decorated with cheese and coriander leaves.

Including no diary or other animal make, this gateau is an unusual treat for vegans and tangs actually tasty.
ELEMENTS:
275gm wholemeal flour
50gm unsweetened cocoa powder
2tbsp baking powder
250gm gm castor sugar
Some drops vanilla extract
135 ml sunflower grease
350ml of water
Sifted cocoa powder and 25gm cut nuts to garnish.
FOR THE CHOCOLATE FALSIFY
50gm soya margarine
3 tbsp water
250gm icing water
2 tbsp unsweetened cocoa
PROCESS
Preheat the oven to 1600C. Oil the deep 20 cm and cake tin. Sieve the flour, cocoa and cooking powder jointly into a big stirring bowl. Add the sugar and vanilla extract, after that slowly beat in the grease and water to make a soft batter. Immerse the blend into the cake tin and soft the region. Cook for 45 minutes, leave in the tin for 5 minutes, after that out on a wire crack in semi sideways so you are left with two circles.
To make the chocolate falsify, kindly thaw the margarine with the water. Take away from the heat, add the icing sugar and cocoa powder, and beat waiting soft and glossy. Let to chill waiting hard adequate to spread.
Place a region of cake on a serving plate and spread over two-thirds and spread over two-thirds of the falsify. Top with the other layer of cake and spread the residual falsify consistently.
Shake over with cocoa powder and cut up nuts.

PREP: 10 MINUTES
COOK: 15 MINUTES
MAKES: 4 SERVINGS
500gm pasta; 1 cup cream; 2 tbsp pesto, to tang; salt and kali mirch powder, to tang, 2-3tbsp sun-dried tomatoes, sliced.
1. Bake the pasta as per packet directions. Gently heat the cream.
2. Stir in the pesto. Keep adding to see how much you need as per your preference. You can make a mild or very intense pulp. Add seasonings and blend with the sun-dried tomatoes. Mix in the pasta.
EACH SERVING: 527.5 calories, 17.3gm protein, 95.4gm carbohydrates, 7.6gm total fat, 4gm fibre, 19.8 cholesterol, 61.5mg sodium.

PREP: 10 MINUTES
COOK: 15 MINUTES
MAKES: 4 SERVINGS
2tbsp each, butter and olive grease; 1/3 cup spring onions, cut up; 4 tsp garlic, cut up; 1 cup sour mango big pieces; 3 chicken breast halves, baked and sliced; 1 ½ cups sour cream; 150gm pasta; salt, to tang.
1. Cook pasta according to the directions on the packet. Drizzle with olive grease.
2. Boil the cream and add chicken, mango, onion, garlic and butter.
3. Flavor with salt and add herbs. Pour over the pasta and dish up.
EACH SERVING: 444.8 calories, 36.5gm protein, 35gm carbohydrates, 16.9gm total fat, 2gm fibre, 94.5 cholesterol, 188.5mg sodium.

GARLIC MUSHROOMS
ELEMENTS:
400g mushrooms
100g onions
40g garlic
35g celery
10ml cream
10g mixed herbs
4g black pepper, trodden
5g salt
50ml oil
1 Focaccia bread, for serving
FOR THE WHITE PULP:
100g refined flour
100g unsalted butter
1 lit milk
PROCESS:
1. To prepare the white pulp, blend refined flour and butter jointly.
2. Add milk to it’s and fetch the blend to a simmer. Keep aside.
3. Heat up grease in a pan, stir fry the mushrooms, onion, garlic and celery in it.
4. Then add the white pulp along with cream and mixed herbs.
5. Carry on till the mushrooms are cooked, sprinkle black pepper and salt to dish up warm with Focaccia bread.
HAWAIIAN FREEZE
ELEMENTS:
6 cubes ice
1 tbsp banana syrup
2 tbsp coconut milk
2 scoops of vanilla ice-cream
4 tbsp pine apple sap
1 red cherry & mint for decorate.
PROCESS:
1. In a mixer, add ice and all the ingredients ad mix well for 25 seconds.
2. Pour into a tall glass, add the cherry and mint. Dish up cooled.

Onions make you cry;. Can’t stop complaining? Well, we know exactly what makes you a drama queen when it comes to veggies. But it won’t happen anymore. With this useful information now, you can have your veggies and eat them too. Onions are rich in nutrients but we don’t always prefer its strong smell and sharp taste. Slow roasting will do the job for you; it cuts down the sharpness and brings out the sweet flavor of onion. You can also try grilling onions covered in olive oil wrapped in aluminum foil.

Wheat grass is high on energy and nutritional value. It is a good body builder and a powerful cleanser. It has anti-bacterial properties and is rich in fiber which maintains bowel regularity. It also reduces bad breath and aids in digestion and weight control. Walnuts contain omega -3 fatty acids that help lower the LDL cholesterol. They help in cardiovascular protection, better mental function and anti-inflammatory benefits in asthma. They improve your body metabolism rate and are excellent in body and muscle building. They act as a mild laxative too.

Almonds: experts suggest that almonds contain alpha-linoleic acid that helps in burning six per cent more calories every day.

Berries: Berries can help you burn 30 per cent more fat.

Red peppers: they help in boosting you metabolic rate by 25 per cent.

Low fat yoghurt: this is rich in vitamin D and a great metabolism booster.