Esraduke's Journal

De waanzin van de vrijheid

2020-05-07T16:48:00.000+01:00

Het is werkelijk een schande als men ziet hoe de mensen reageren op het versoepelen van de regels. Enkel op de trein, bus en taxis dient men een masker te dragen. Men gaat naar een supermarkt en daar is geen enkel regel die wordt nageleefd, aangezien er geen regels zijn uiteraard. Mensen zonder handschoenen, zonder masker, 50 centimer van mekaar. Groenten en fruit worden bepoteld en betast en uiteraard terug neergeploft in de rekken. Oh ja iedereen is tegenwoordig chef kok, maar van hygiëne is er geen sprake, dit hoofdstuk zien ze niet in de garde van gert, of van de zichzelf uitgeroepen kok Pascal Naessens.  Als het maar organic is. 

De mensen hebben psychologische hulp nodig omdat men niet kan sporten, puffend een paar honderd meter lopen en dan liefst je neus snuiten zonder zakdoek, elke fietser ziet zichzelf in zijn gekke truitje als een professionele wielrenner en denkt dat hij in de ronde van Frankrijk rijd. Wandelaars moeten kunnen wandelen en liefst in groep, men is in de waan dat men de Dodentocht aan het wandelen is. 

De overheid heeft de hoofdprijs in waanzin, zij hebben geen maskers niet meer dus maak je eigen slunse en laat ons gerust. Kan je niet naaien koop ze dan bij iemand anders en betaal zotte prijzen, het spreekwoord zegt immers ‘ de ene zijn brood is de andere zijn dood’

Nederlanders protesteren tegen de lockdown, of de lof der zotheid. 

Kan men nu echt geen regels instellen die het virus blijvend indijken, ik weet dat onder het mom van zogezegd vrijheid je niet  wilt in lockdown gaan. Verplicht in de supermarkten handschoenen en maskers, indien men markten openstelt verplicht maskers voor alle verkopers en klanten. Controle en nog eens controle. Niet door de politie want die hebben belangrijker dingen te doen. Maar alle openbare diensten, ministerie ambtenaren, belastingen, gemeente besturen,  zitten men hun vingers te draaien en worden doorbetaald haal ze van hun luie konte en post ze voor controle. Wij hebben een volmacht regering, keur een besluit goed dat de controle mensen een identiteitskaart kunnen vragen en de naam noteren van degene die de regels niet volgt, bij tweemaal een overtreding een boete van €500 of een werkstraf van 5 dagen in een ziekenhuis voor van dichtbij te zien wat de ravage van corona is.

Men zal uiteraard moord en brand roepen indien de virus terug opflakkert, dan zal het de schuld zijn van iemand anders en dan maar terug  politieke spelletjes spelen. 

Wees solidair met mekaar. Vergeet niet dat de slogan nog altijd luid : “ UNION FAIT LA FORCE”  en voor de Vlamingen “ Eendracht maakt macht”

Stay safe en volg de regels. 

Antiques Fair in Quesada

2017-11-06T04:38:00.003+00:00

The Christmas Antiques Fair at the Hotel La Laguna, Avenida Antonio Quesada, Quesada is on Sunday, the 19th November. Doors open in this lovely, elegant venue at 11.00hrs and we finish at 18.00hrs.
We can promise you a real variety of lovely pieces.
It's a super day out. The bar and the restaurant will provide food and drink for most of the day.
Entrance and ample parking are free of charge.
We support DEBRA , The Butterfly Children's Charity and Barney's Dog Rescue. Both the charities will be represented at the fair and selling items that have been donated by their supporters.
Any queries to Paul and Sue on 965732741/ 626795587

A new way of making money

2017-11-02T12:23:00.000+00:00

Coleslaw Yid

2017-09-29T22:26:00.002+01:00

Coleslaw (koolsalade)

450 gram witte kool, fijngesneden
75 gram worteltjes, in dunne reepjes
1 sjalotje, gesnipperd

Dressing:

60 ml melk
60 ml karnemelk
125 gram mayonaise
1½ eetlepel azijn
1½ eetlepel citroensap
50 gram suiker (of meer naar smaak)
½ theelepel zout
snuf peper

Doe de witte kool, wortel en sjalot in een kom. Meng de ingrediënten voor de dressing door elkaar. Meng door het koolmengsel. Zet afgedekt een paar uur in de koelkast. De dag ervoor maken is nog lekkerder. Blijft een aantal dagen goed in de koelkast.

Street Food rules by Ashlea Halpem

2017-09-27T16:24:00.000+01:00

by Ashlea Halpern

September 19, 2017

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In Myanmar, it's acceptable to bring your own container and ask for your food to go.

Experts from a dozen countries around the continent weigh in.

Some street food rules are universal: Look for the stands with the longest lines. Don’t buy food that has been sitting out for who-knows-how-long in the hot sun. Carry translation cards if you have a serious allergy. Other etiquette is more obscure or culturally specific. With this in mind, we asked expert street food guides in a dozen Asian countries to share their smartest tips, tricks, and rules for getting the most out of eating on the street.

Myanmar

Burmese street food vendors used to wrap their hot, freshly fried snacks in newspaper; nowadays, plastic bags are common. If you want to save on waste, Phone Myint Aung of Yangon Food Tours says you shouldn't feel bad about asking for your food to go—it’s perfectly okay to bring your own reusable container. It’s also acceptable to ask for extra broth for free if your mohinga, a rice noodle and fish soup, or Rakhine mone-ti, a clear fish noodle soup, aren’t served hot enough.

Taiwan

“Don’t knock on your bowl with any kind of utensils when eating,” says Tina Fong, co-founder of Taipei Eats. “Only beggars knock on bowls, so people believe you will become a beggar if you do so.” The Chinese rule about not sticking chopsticks upright in a bowl of rice also applies here: It reminds people of an incense ceremony performed for the dead.

A word about stinky tofu, one of Taiwan’s most divisive dishes: “The stinkier the tofu, the more appealing it is to diners,” says Fong. Guests on her tours who like stinky tofu compare it to a stinky cheese with complex flavors. Those who dislike it compare the taste to “a men’s locker, forgotten fish in a hot car, and vomit from a reptile.” Fong says hawkers are keenly aware that stinky tofu is an acquired taste, even for some locals, and they’re seldom offended when customers don’t finish the dish. If you’re trying stinky tofu for the first time, ask for the deep-fried version first; it’s less potent than eating it raw.

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In Cambodia, saying "yes" when offered a drink is important.

Cambodia

For Phalkun “Kun” Seng, founder of the Angkor Street Eats tours in Siem Reap, the most important rule has to do with drinking, not eating. When chowing down at legit food stalls, it is not unusual to be handed a glass of beer or whiskey after some friendly banter with the vendor. “After we say ‘jol muay,’ or ‘cheers!,’ it’s bottoms up for everyone,” says Seng. “This is the way locals please each other. You must not say no.”

If you don’t drink—or simply can’t drink any more—politely excuse yourself from the scene, but don’t say “no” and then hang around. This “do as the locals do” approach applies to trash, too. “Even if they’re throwing their rubbish on the floor, just do it,” says Seng. Asking for a waste bin will embarrass you and everyone around you. The one upside to seeing a bunch of trash littered around a street stand? “A lot of people have been there, which means the food must be good,” says Seng.

China

Like the U.S., China is a massive country with a plenitude of distinct regional cuisines. “Don’t go looking for char sui or xiao long bao in Chengdu,” says Jordan Porter, founder of Chengdu Food Tours in Sichuan. Instead, look for local specialties like dan hong gao, crepes filled with sesame and sugar or pickles, and chuan chuan, which Porter describes as “hot pot on sticks” (beef, rabbit kidneys, chicken gizzards, etc.). Understanding how these foods are consumed enhances your dining experience. For example: “Put your chuan chuan sticks in the right bucket,” says Porter. “There should be one bucket for each person, or on each side of the table. After you are done, the sticks are counted or weighed and that’s how you are charged—so don’t throw them away or leave them on the table. And definitely don’t put them in the bucket of the next table over!”

In China, the time of day you order certain street food also matters. “Baozi [stuffed steamed buns] is a breakfast food in Chengdu, so unless you can actively see the steaming going on and can assure they are fresh, don’t get a baozi after lunch,” says Porter. “It will be a couple hours old and reheated in a microwave.”

And though it may sound contrarian, don’t eat somewhere just because it’s busy. Rather, Porter advises looking for a large but diverse crowd, with a good cross-section of young and old diners.

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India has street foods that are best eaten by hand, experts say.

India

Don’t be afraid to eat with your hands. “Some of the best known street foods—like panipuri, small puffed bread stuffed with boiled potatoes and chickpeas and filled with mint water—have to be relished from the hand,” says Anubhav Sapra, founder of Delhi Food Walks. “Just pick it up and gobble it into your mouth.” In rice-centric Indian states like West Bengal and Kerala, locals mix the rice with dal (lentils) using their hands. A word of advice: Though it is not strictly observed in metropolitan areas, Sapra says it is still considered disrespectful to eat from your left hand, noting that left hands are typically reserved for more unsavory tasks like removing one’s shoes.

Indonesia

Due to its notoriously gridlocked traffic, Jakarta is the ideal city for doing an eating tour on foot. Vera Triyani, founder of Jakarta Walking Tours, takes visitors to up to 20 eateries in the course of a few hours. Jakartans are pretty laid-back, but there are a few rules travelers should bear in mind, says Triyani—many of them just good manners. “Do not blow your nose in front of people while eating; don’t make noise while sipping or chewing; and do not clean your teeth with a toothpick in front of others—do it in the bathroom.”

When ordering rendang, a spicy, saucy meat dish popular in West Sumatra, you may be handed a small bowl of hot water. Don't drink this! It is for cleaning your hand, since, like in India, many Indonesians use their hands to eat. Also note: Tables are set with condiments such as sambal, chili sauce, soy bean ketchup, and fish or garlic crackers. “The crackers are not free,” says Triyani. Be sure to mention them when the vendor tallies your bill.

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Japan's sitting-or-standing etiquette varies, depending on the city.

Japan

Jason Kai runs food and saké-tasting tours in Kyoto’s Fushimi neighborhood. One rule he frequently sees foreign tourists breaking is eating food on the spot. “Kyotoites prefer to sit and eat, which is very different from Osaka, where standing and eating is very much a part of the street food culture,” says Kai. Kyotoites, in contrast, typically take their street food home. Another important rule when dining out: “Eat all of the food presented to you, especially rice,” says Kai. Not clearing your plate is considered rude. So is breaking apart wooden chopsticks and rubbing them together to get rid of splinters. (Only poor-quality chopsticks need to be rubbed together; doing so implies, however inadvertently, that you think your host is cheap.)

Turkey

Don’t turn down the ketchup—or any other condiment recommended by locals. Ansel Mullins, co-founder of the Culinary Backstreets food walks in Istanbul, learned this the hard way. His favorite Turkish street food is nohutlu pilav, the assembly of which he describes like this: “Moist rice studded with chickpeas is spooned into a small plastic dish. Chicken is optional, black pepper is added almost automatically, and there are pickled hot peppers, if you are so inclined. Then comes the critical matter: ketchup.” A native Chicagoan, Mullins turned his nose up at this for years. “Ketchup on my pilav? How could I insult this perfect street food snack with such a condiment? I knew better.” Finally one day, at the encouragement of another diner, he tried it. “It really worked!” he says. And suddenly it made sense why every pilav cart in town stocked ketchup. Point being: If the locals are insistent on eating a dish a certain way, put aside judgment and just go for it.

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When eating street food in Malaysia, think twice before folding up your banana leaf.

Malaysia

In Malaysia, as well as India and other parts of Southeast Asia, rice and curry is sometimes served on a banana leaf instead of a plate. When you are finished, it is seen as impolite to fold the leaf away from you after a meal. “This is only practiced when one is attending a funeral—it’s a sign that you do not wish to return to such an event,” says Pauline Lee, founder of the Simply Enak food tours in Kuala Lumpur and George Town. “To fold the leaf away from you suggests that you did not like the meal and do not wish to return to that restaurant.” Instead, fold the leaf toward you, or just allow the vendor to clear the table.

When choosing where to sit, be aware of the unspoken “zoning” laws that govern tables in street food courts throughout Kuala Lumpur, especially Chinatown. It’s not a free-for-all, so don’t take a seat at a table in front of a stall unless you eat food from that stall. In other words? No ordering curry laksa and then plopping down at the pork noodles table.

For extra credit as a traveler, familiarize yourself with few of the local superstitions. For instance, the Chinese rule about chopsticks and rice (see: Taiwan) applies here. Or, if you suspect you might be the first person ordering food for the day at a Cantonese eatery in Malaysia, don’t order fried rice. “This symbolizes that the day’s profit will be meager,” says Lee.

Philippines

For Imelda “Mel” Pangan, founder of Mel’s Davao Food Tour on the southern Philippine island of Mindanao, the most important rule is to eat first and ask questions later. “Filipino street foods are often fowl parts like intestines, blood, and feet,” explains Pangan. “Not knowing what it is will make it easier to like.” There aren’t a ton of other rules in this relaxed food culture, but Pangan does have a locals-only suggestion for consuming the most indulgent of all tropical desserts: “When served durian—the sticky, creamy, pungent fruit—pair it with Coca-Cola. That induces a durian-scented burp that doubles, and extends the satisfaction.”

Generosity is an important value in Filipino culture, so no matter how much you enjoy a dish, never take the last piece of food. “Even if it is offered to you, refuse initially,” says Pangan. “If you really want more, only accept the second or third offering.”

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In Vietnam, vendors will wave you away if you overstay your welcome.

Vietnam

Vietnamese street food is as casual as it comes, but there are two big etiquette points worth keeping in mind. One: “Don’t ask for a menu,” says Tú Văn Công, co-founder of Hanoi Street Food Tours. “Vendors here generally specialize in one thing. Hang around, see what’s going on, how the dish is assembled, and what the ingredients are, and if you like the look of it, sit down, point at what someone else is eating, smile, and indicate how many servings you want.” Two: Don’t dilly-dally. “The vendors make their livelihood from volume and turning over tables, so eat quickly and get out,” advises Văn Công. This goes for markets, too, especially if you’re taking pictures with no intention of shopping. “The vendors don’t want their trade restrained by tourists gawking—and they will wave you away if you overstay your welcome.”

Lastly, there’s no need to be overly complimentary of a chef. “Even saying ‘delicious’ is kind of a waste of time, because the vendors are only doing one dish—they’re a master of that dish,” says Văn Công. “They know it’s delicious. A simple ‘thank you,’ with a smile, will be better received.”

Thailand

Bangkok is a mecca for street food, even if the authorities are working hard to restrict it. Chinawut Chinaprayoon, co-founder of Bangkok Food Tours, says the biggest faux pas he notices is foreigners placing their feet on other chairs when eating curbside. Most of the “rules,” however, pertain to the dishes themselves, and how you doctor them. Popular Thai soups like tom yum koong are meant to be eaten with rice. Fried egg is a common addition to many rice dishes, including pad kra prao (basil chicken or pork stir-fry) and moo tod kratiem (garlic pork with rice). You can order the egg any way you like, from sunny-side up to kai jeaw (Thai-style omelet). Most importantly is knowing how to use the condiment caddies placed on the tables at Thai food stands. They typically include sugar, fish sauce, vinegar, and chili flakes. Don’t season your food indiscriminately the second it is set down. Instead, Chinaprayoon advises trying the dish first and then adjusting it to taste.

Dogs in Snow

2017-09-07T17:39:00.000+01:00

Gianni Manouche Collection

2017-03-11T19:27:00.000+00:00

Carpaccio de Courgettes

2017-02-12T16:35:00.000+00:00

2 round courgettes
1 tomato
A pinch of Himalaya salt
Black pepper ground
1 green lemon
Slough of olive oil
50 grs Feta, or mozzarella
1 tbsp basil leaves
Dash of garlic

Slices the courgettes with a mandolin, in circles or long sleeves, fine slice the tomatoes.
Dispose the courgettes in a plate, put the slices of tomatoes on top, drizzle some lemon and cover the lot. Sprinkle Himalayan salt over it and the garlic. drizzle the olive oil on top and finalise with the grounded black pepper. Let refrigerate for at least two hours. Serve ice cold. with the basil leaves as final touch.

Chocolat cake easy way

2017-02-12T14:33:00.003+00:00

150 gr dark chocolate
3 eggs(free range)
100 gr custard sugar
60 gr flower
1 tsp baking powder
80 gr butter melted
50 gr almond powder

Preparation :

Mix the eggs with the sugar till white( they called it a ruban). Mix in the flower and the baking powder; Melt the butter and chocolate in the microwave till smooth and mix into your bowl. Keep it light so it becomes more fluffy. Bake in a preheated oven (180°) for approx 30 minutes.

Serve if you like with a spoon of clothed cream and a hot cup of tea. Enjoy

Penascal Verdejo

2017-02-08T14:33:00.003+00:00

A fine Spanish wine with a fruitiness taste

Produit : Vin blanc

Pays : Espagne

Région : Vinos de la Tierra de Castilla y León

Appellation : Vinos de la Tierra de Castilla y León

Cépage : 100% Verdejo

Alcool : 12%

DÉGUSTATION

À la fois verdoyant, cristallin, délicat et parfumé, le Penascal Verdejo a d’abord été pensé pour être savouré et apprécié de tous, mais aussi et surtout pour être consommé lors de multiples occasions. Que ce soit à l’apéro lorsque servi frais, soit entre 8 et 10 C, il se laissera découvrir en démontrant son charme nuancé de notes de pamplemousse rose, de pomme verte et de fleurs blanches. Son attaque en bouche est vive, balancée par une certaine ampleur tout en laissant sur la finale une bouche propre et parfumée d’arômes d’agrumes et de poire.

ACCORDS METS

Apéro – Huîtres fraîches – Filet de sole amandine. – Brie et Camembert frais. – Fondue aux fromages.

POUR UN MEILLEUR SERVICE
Servir entre 8 et 10 C.

Smile you are on candid camera

2017-02-01T15:18:00.003+00:00

Snow in Spain

2017-01-24T17:16:00.000+00:00

Crumpets

2017-01-08T15:28:00.001+00:00

Crumpets: Although you can buy quite good crumpets, I do think they're fun to make - especially on a cold snowy day when everyone's housebound. Once upon a time you could buy special crumpet rings, but egg cooking rings will do equally well provided you grease them really thoroughly.

METHOD

Heat the milk and 2 fl oz (55 ml) water together in a small saucepan till they are 'hand hot'. Then pour into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it

Meanwhile, sift the flour and salt into a mixing bowl, make a well in the centre then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy.

Then to cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a medium heat. Arrange the rings in the frying pan and, when the pan is hot, spoon 1 tablespoon of the crumpet batter into each ring. Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.

Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets.

Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.

Dipping Sauces in Vietnam

2017-01-07T15:06:00.003+00:00

I don't know any other cuisine where dipping sauces feature so prominently as in Vietnam's. In fact, a meal here in some instances has so many bowls and ramekins on the table that one needs one's focus in order to dip into the right sauce, much like playing an awkward game of cards with too many rules. At Hanoi's bia hơi establishments, for every four or five dishes ordered there will be a corresponding number of sauces coming to table, too.
Nước mắm (fish sauce) forms the basis of many but not all. It most commonly gets combined with water, vinegar and/or lime juice and sugar to form nước mắm pha, somewhat mistakenly referred to in the west by the generic name nước chấm, a term in Vietnam which is broader in meaning and refers to a wider range of dipping sauces, including nước mắm pha. I don't want to get weighed down in a semantic debate so let's just say many ingredients get added to fish sauce to make dipping sauces and this depends on region, dish and personal taste. Garlic, ginger, lemongrass, chilli, carrot, young papaya, even dill, are amongst the aromatics clipped, crushed, cut or shredded into fish sauce. Even alone, fish sauce is a remarkable ingredient to dip food into, giving both deep sea and salt. To be frank, if you can't stomach or don't like fish sauce, you cannot experience Vietnamese cuisine. It has a mild flavour profile compared to other dipping sauces used across the country.
Soy beans are fermented to make a brown sauce called tương, its most famous pairing being the south's delectable hand-rolled gỏi cuốn or fresh spring roll. Because this sauce is sometimes scattered with crushed peanuts, is is also frequently mistaken for peanut sauce. (Indeed, peanut sauce is also used for gỏi cuốn, as is hoisin sauce) At a famous goat joint in Hanoi, I remember a very white milky tương of soy beans, to which we added sliced lemongrass and chilli. Tương is a word, too, for sauces made of chilli or tomato. Soy sauce, so synonymous with Chinese cuisines, is also seen on tables here, be it with fresh chilli, garlic or lately, a slug of wasabi.
Vietnam is a wonderful world of sauces, clearly. But for my tastes at least, there is funk amongst the fine. Mắm nêm is another sauce derived from anchovies, the fish favoured in the making of nước mắm. While the latter is extracted in a longer process in a pure liquid form, mắm is thicker, murkier fish residue and liquid. This condiment at the table is completed with the addition of pineapple, garlic and, particularly in the centre of Vietnam, chilli. At a recent bia hơi outing in Hanoi, the mắm nêm served alongside our grilled beef was flavoured with ginger.

Perhaps the most pungent of Vietnam's dipping sauces is mắm tôm, which renowned Vietnam food expert Andrea Nguyen describes as "stinky but stealthily good". Looking back through the blog at my descriptions of this sauce, I came across the phrases "purple poison", "fermented fishy rocket fuel" and "evil...purply concoction." Made from fermented shrimps in a process not dissimilar to that gone through for fish sauce, mắm tôm is not for everyone. Particularly apparent in the north, it is used as a dipping sauce for dishes as widely varying as bún đậu (fried tofu with noodles), Chả cá Lã Vọng (Hanoi's sacred fish dish) and thịt chó (dog meat).
In short, a book could be written on dipping sauces in this country. I've only scratched the surface of this essential element of the main cuisine(s) here, not even mentioning what occurs in remote and ethnic minority communities. That could be a book on its own, too.
It's not a project for me. I have enough trouble deciding which sauce to dip my tofu into.

Lackered seabass with Vietnamese greens

2017-01-07T15:03:00.004+00:00

Ingredients

For the glaze:
6 tbsp soy sauce
3 tbsp agave syrup, we recommend Groovy Food Company agave rich and dark
3 tsp rice vinegar
1½ tsp cornflour
4 fillets ofsea bass, approximately 150g each

For the Asian greens:

1 tbsp vegetable oil

2 cm piece offresh ginger
1 garlic clove
250 g mixedgreens, such as bok choy, sprouting broccoli and kale
2 tbsp vegetable stock, or water
sesame oil, for drizzling
soy sauce, for drizzling

1. For the glaze: Mix soy sauce, agave nectar and rice vinegar in a small saucepan. Mix 1½ tablespoons of water with the corn flour in small bowl until smooth and add to soy sauce mixture. Stir mixture over medium heat until the glaze boils and thickens slightly - this should take about 2 minutes. Remove from heat and cool to room temperature.
2. Preheat oven to 220C/200C fan/gas 7. Arrange the fish on a small non-stick baking sheet then brush with some of glaze. Bake for about 15 minutes, or until opaque in the centre.
3. For the Asian greens: Meanwhile, heat a little oil in a wok or large frying pan, add the ginger and garlic and cook for 1 minute. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
4. When the fish is cooked, bring the remaining glaze to a boil and then spoon over the fish. Serve with the Asian greens.

Healthy Detox Juice Recipes

2017-01-07T15:01:00.002+00:00

If you’re trying to get some harmful toxin out of your body and perhaps lose a few pounds, a healthy juice detox could... be the answer for you.

1. Watermelon Limeade

Servings: 4
Ingredients:
About 1.5kg of watermelon
Three quarters a cup of lemon juice
Honey (amount depends on your taste)
A few fresh mint leaves
Ice
Chop the watermelon into slices (remove the skin and seeds), then simply mix up all the ingredients (through a juicer) then refrigerate / add in the ice and mint. Finally stir in the honey and enjoy.

2. Carrot, Celery, Ginger and Parsley Juice

Servings: 2

Ingredients:
4 large sized carrots (make sure they aren’t peeled and their ends should be trimmed)
4 celery sticks with their leaves
Half a scrubbed beetroot
6 pieces of parsley (stem and leaves)
2 inch piece of ginger (unpeeled and washed)
Ice
Simply mix up all the ingredients (through a juicer) then refrigerate / add ice and drink cold.

3. Healthy Green Detoxifying Juice Servings: 2

Ingredients:
5-6 oz. of baby spinach leaves
2 apples (cored and halved)
Half a lemon
2 medium sized carrots (scrubbed)
2 celery sticks
2 inch piece of ginger (peeled)
Ice
Mix up all the ingredients (through a juicer); fill some ice into the glasses; pour in the juice and serve.

4. Vegetable and Fruit Mix Detox JuiceServings: 2

Ingredients:

1 Apple
5 medium sized carrots
5 stalks of celery
A bunch of spinach
Half a bunch of parsley
Cold pressed wheatgrass (quantity depends on taste)
Simply mix up all the ingredients (through a juicer), add in the ice, they you are ready to enjoy!

5. Grapefruit, Papaya and Pineapple JuiceServings: 2

Ingredients:
8 oz. of grapefruit juice
Half a cup of papaya cubes
Three quarters a cup of pieces of pineapple
A pinch of finely chopped parsley leaves
Simply mix up all the ingredients (through a juicer) then refrigerate / add ice and then drink cold.

Gnome Street Art

2017-01-07T13:59:00.002+00:00

Lovejoy Antiques memory

2017-01-06T17:14:00.001+00:00

Heat in Calpe

2017-01-06T17:12:00.003+00:00

Chilli

2017-01-03T20:50:00.002+00:00

Winter time in Benidorm by Manouche

2016-12-13T13:25:00.001+00:00

And there was light

2016-12-08T12:37:00.000+00:00

Wind mill Tuelada

2016-12-08T12:35:00.002+00:00

Zaragoza World sphere

2016-11-30T19:42:00.001+00:00

Spanish Desert

2016-11-30T19:41:00.000+00:00