Posts Tagged ‘ginger’

Mango-Pineapple-Banana Smoothie( Orange Smoothie)

Mango-Pineapple-Banana Smoothie( Orange Smoothie)

Time to post another fruit smoothie. I just love-making smoothies. There are so many different fruits combos that you can try, there’s no way you could ever get bored with them! It’s a great way to start the morning and at the same time it’s so healthy and nutritious for you. Just throw in some fresh or frozen fruits in blender and whip up a nice, totally fresh and delicious smoothie for yourself; paired with a granola bar and you are good till lunch. Here’s what I did to make this smoothie.

Ingredients:

  • 1 cup  pineapple juice
  • 1 cup ice
  • 1 banana, peeled and cut in big chunks
  • 1 cup diced mango
  • 1/2 tsp grated ginger

Combine all ingredients in a blender and mix until smooth and well-blended. Enjoy!

Mango-Pineapple-Banana Smoothie/Orange Smoothie

Mango-Pineapple-Banana Smoothie/Orange Smoothie

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes