Happy Thirstday!! Here’s some of our favorite liquid meals. #liquidchefs

RASPEBERRY MOJITO

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INGREDIENTS:

A handful of fresh mint leaves
1 cup fresh raspberries, cubed
1/4 cup Lime juice, freshly squeezed
1/4 cup Simple syrup
1 cup tonic water
1 cup ice
1/4 cup white rum *optional
Fresh lime, sliced

METHOD

  1.  In a jug, throw in the watermelon and mint leaves, muddle them until it becomes a puree.
  2. Add in the lime juice and simple syrup.
  3. Add the rum, if you’re making alcoholic version.
  4. Top with ice and fill the jug with tonic water.
  5. Stir with a spoon.
  6. Garnish with fresh lime and mint

 

TETLEY THAI ICED TEA 

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Ingredients:

4 cups water

4 Tetley Masala Chai teabags

1/2 cup white sugar

2 Star anise pods, 1 Cardamon pod and 2 Cloves

1 cup coconut milk

Ice

Method:

  1. In a saucepan, bring water to a boil, add teabags, sugar and whole spices
  2. Stir until the sugar dissolves, boiling for about 3 mins before removing from heat
  3. Leave mixture like that for about 30 mins before straining the liquid through a sieve and discarding everything else
  4. To serve, fill glasses with ice, pour the cold tea over the ice and top with coconut milk. Enjoy

TETLEY ORANGE SLUSHY

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1 cup concentrated Tetley Green Tea (frozen- ice cubes)
1 cup orange juice (ice cubes)
1/2 cup pineapple juice (ice cubes)
1/4 cup soda water
Blend all the ingredients together until it becomes a smooth slushy.
Serve immediately.

Enjoy.

 

LEMONY ROOIBOS ICED TEA

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2 lemons, sliced

1 cup rooibos syrup

4 cups tonic water

1 bunch mint leaves, to garnish

In a jug, add ice, sliced lemons, syrup and tonic water.

Mix well with a wooden spoon.

Adjust sweetness.

Serve chilled and top with mint leaves.

 

ROOIBOS APPLE ICE TEA 

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INGREDIENTS:

1 cup apple juice

1 cup cold @laagerrooibostea Green Tea

1 cup @laagerrooibostea Green Tea ice cubes

1 cup boiling water

2 teabags LaagerRooibos Green Tea

Mini canned apples, for garnish.

METHOD:

To make ice cubes:

Pour boiling water over teabags.

Leave to brew for about 5-7 minutes.

Leave to cool down completely.

This should fill one whole ice tray (12 blocks).

Freeze until completely frozen.

To make ice tea:

Mix all the ingredients together.

Chill until ready to serve.

Garnish with mini apples.

 

 

 

ROOIBOS STRAWBERRY SMOOTHIE BOWL

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1 cup strawberries

1 cup plain yogurt

2 Tbls @laagerrooibostea cranberry & wild Cherry tea syrup:

2 cups water

6 teabags cranberry & wild cherry rooibos

2 cups castor sugar

1/2 cup @laagerrooibostea cranberry & wild Cherry ice cubes:

1 cup boiling water

2 teabags cranberry & wild cherry teabags

To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.

Remove the teabags. Leave syrup to cool.

To make ice cubes: Pour boiling water over teabags. Leave to brew for about 5-7 minutes.

Leave to cool down completely.

This should fill one whole ice tray (12 blocks).

Freeze until completely frozen.

1 Tbls chia seeds

Blend all the ingredients together in a blender until nice and smooth.

Pour smoothie into a bowl. Garnish with fresh strawberries and chia seeds

 

Strawberry Mango Smoothie Bowl

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You’ll get to know by the end of this book that we are very simple cooks, easy peezy, lemon squeezy and straight to the point. We don’t spend too much time in the kitchen because we don’t really like waiting long for our meal. This is the perfect smoothie

Ingredients:
1/2 Banana, frozen
1 C Strawberries, frozen
1 Kiwi
1 C Mango, frozen
1/2 C Mixed Berries, frozen
2/2 C Coconut Water

Topping:
Fresh Strawberries, halved
Mangoes, sliced
Kiwis, sliced

Method:
Put all the ingredients together in a blender. B.end till smooth.
Divide into bowls and garnish with toppings.

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Raspberry Coconut Smoothie Bowls

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Serves: 2
Prep time: 5 mins

This is the perfect smoothie for Sunday morning or Sunday evening after the ITIS you’ll be recovering from.

Ingredients:
1 Banana, frozen
2 C Mixed Berries, frozen
2/3 C Coconut Milk

Topping:
1 Tbs Chia Seeds
Fresh Bananas, sliced
Toasted Coconut Flakes
Fresh Raspberries
Chia Seeds

Method:
Hydrate Chia seeds in the coconut milk for about 5 mins.
In a blender, throw all the ingredients in and blend to a smooth consistency.
Divide into 2 bowls and garnish with toppings.

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Kale Smoothie

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Serves: 2
Prep time: 4 mins

We started being health conscious a lot when we started traveling. We heard that everybody comes back home from America fat so we didn’t want that to be us at all. We watched everything we ate and had minimal cheat days. You were never going to catch us slipping… No, no, no.

Ingredients:
1 1/2 Banana, frozen
1 C Kale
2 Kiwis, ripe
2 C Almond Milk
1 tsp Honey
1 Tbs Chia Seeds
1/2 C Ice

Method:
Blend all ingredients together until smoothie.

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Ginger and Carrot Juice

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Serves: 2
Prep time: 5 mins

We got ourselves a juicer as a birthday present to ourselves, but our younger brother Kgomotso is sick of us because we juice EVERYTHING. Add pineapple to this recipe if you’re not a huge fan of carrots because this juice is very “carroty” (it would be awkward if it wasn’t, but you get what we are saying right?).

Ingredients:
15cm Ginger
8 Large Carrots
1-2 Green Apples

Method:
Pass the fruits and veggies in a juicer or nutribullet, add more ginger if you desire.
Serve with some ice.

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