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    SALAD WITH A TWIST

    SALAD

    • LETTUCE – 1 PC.
    • KALYPPO APPLE – 1 PC.
    • WALNUTS – 5 NOS.
    • ORANGE SEGMENTS – 5 TO 6 SLICES
    • POMEGRANATE KERNELS – ½ CUP
    • CHERRY TOMATO – 7/8 PCS.
    • SLICED OLIVES – FEW (OPTIONAL)
    • PARMESAN CHEESE (POWDER OR GRATE FRESH) – 30 GRAMS
    • IF NOT AVAILABLE, PROCESSED CHEESE (GRATED) – 30 GRAMS
    • VINAIGRETTE:
    • OLIVE OIL – 3 TBSP
    • VINEGAR – 1 ½ TBSP
    • KALYPPO – 2 TBSP
    • MUSTARD SAUCE – 1 ½ TSP
    • SALT AND PEPPER – TO TASTE
    • DRIED MIXED HERBS OR OREGANO – 1 TSP

    Healthy. Colourful. Yum. That’s how life should also be.
    Serves 4

    Vinaigrette:
    Put the salt, pepper, mustard and dry herbs into a small bowl, and mix together into a paste. Add the vinegar and Kalyppo, and stir well to combine. Pour in the olive oil, and whisk vigorously so that an emulsion happens. You’ll see a colour change; it’ll go from being light green to mustard. The salad dressing is ready.

    Salad:
    Now clean the lettuce, tear it and soak in ice-cold water. It’ll fluff up and be crunchy again. Chop apples into cubes, crush the walnuts, and slice the orange slices and cherry tomatoes into half,
    Toss all the salad ingredients (lettuce, walnuts, apples, pomegranate, tomatoes, oranges, olives and cheese) together. Chill the ingredients for 15 mins.

    Just before serving the salad, give your vinaigrette another whisk and pour it over the salad and give it a final toss.

    Note: You can add any other salad ingredients of your choice too

    MINT. ICE WITH A TWIST

    • GREEN TEA – 8 TSP
    • KALYPPO – 2 CUPS
    • HONEY – 3 TBSP
    • MINT – FEW LEAVES (IF NOT AVAILABLE USE BASIL)
    • LEMON JUICE – 3 TBSP
    • KIWI OR APPLE (DICED) – 1 CUP
    • WATER – 4 CUPS

    Boil 6 cups of water in a large saucepan or pot. Remove from the heat.

    Steep the green tea in it about 4 minutes, then strain.

    Transfer warm tea to a large mixing bowl. Add, Kalyppo, honey and chopped fruit. Let it cool down.

    Now add Mint. leaves and lemon juice.

    Pour the cooled tea into the pitcher.

    Chill in the refrigerator and serve over lots of ice.

    Garnish with a sugarcane stick. Drink chilled. Happy Day!

    P.S. – You can bite into that sugarcane stick later. It’s yum!

    BERRY SLUSH WITH A TWIST

    • KALYPPO – 2 CUPS
    • STRAWBERRY – 10 PCS
    • GINGER JUICE – 2 TSP
    • LEMON JUICE – 1 TBSP
    • CORIANDER LEAVES – 1 TBSP

    Mix Kalyppo with ginger juice, lemon juice and coriander. Pour this in ice cube trays and let it freeze. Freeze cleaned strawberries as well.

    Now blend the Kalyppo juice and frozen strawberries in a mixer until slushy. Berry Slush is perfect for summers!

    P.S. – You can add a dash of white rum for a nice Sunday punch to it.