Fruit Drinks


Hello readers, today on the blog is, “SWEET ORANGE VINAIGRETTE”
The word Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is commonly used as a salad dressing, but can also be used as a marinade.
This is low-fat vinaigrette, it has a total number 70calories, with about 7.8-gramme fat (100%calories) in its Standard Recipes and a total of 14calories with 0.1gram fat (6% of calories) in its Fat-To-Firm Makeover.
You will love this vinaigrette Spanish Salad, Orange Juice, Balsamic Vinegar and Fruit Salads.
The olive oil in the original can be replaced with anything of your choice.

Prep Time
5 minutes
Ready In
5 minutes

i. ¼ cup balsamic vinegar
ii. 4 teaspoon honey
iii. ½ cup orange juice
iv. 2 tablespoons Dijon mustard
v. ¼ teaspoon cracked black pepper


1. In a clean jar with a tight-fitting lid, combine add the orange juice, mustard, honey, vinegar and the
pepper. Cover it, then shake very well till well combined. Refrigerate until serving time or up to 1 week.

2. Shake well before serving.

Enjoy your Orange Vinaigrette!

Foodie Update

FOODIE UPDATE (Is In-flight food a health risk? let’s see)

You may have drooled over all those advertisements from many airlines that tout how tantalising their in-flight meals are – but are these promises just a flight of imagination on the airlines’ part?

A new book, Gastrophysics: The New Science Of Eating, has come out to back what many travellers have come to believe and tolerate – airline food is just edible, but is nothing much to write home about on a postcard supplied by the airline.

But they may not have known that the underwhelming in-flight meals are also a health risk as they have more calories.

“The lower cabin air pressure, dry cabin air and the loud engine noise all contribute to our inability to taste and smell food and drink,” the book’s author, Professor Charles Spence, a lecturer at Oxford University, told the Business Insider.

“Because sound suppresses sweetness perception, you have to add about 15 to 20 per cent more sugar to the foods we eat while in the air to give the same taste perception.”

According to Prof Spence, there are other factors to explain why passengers could end up at the destination airport heavier than when they first board the plane.

“There is the boredom,” he told the Daily Telegraph in another interview. “With nothing else to do, food becomes an appealing distraction. And when it is being offered for free, it will be even harder to resist.”

Many plane passengers would surely have noticed other people on board badgering the stewardess for second helpings, from bread to desserts, and regular servings of both alcoholic drinks and fruit juices.

This is despite knowing that the air in an aircraft is very dry and, coupled with the diuretic effect of drinking alcohol, they may become dehydrated much faster than on the ground.

The amount of eating and drinking is also driven by the in-flight entertainment. “Another really big problem is the movie or television show you watch,” said Prof Spence. “It is not uncommon to find people eating as much as a third more food with the TV show on.”

The figures, at least for British travelers, are not likely to put anyone on cloud nine,

Prof Spence’s book cites research which suggests that the average Briton consumes nearly twice the recommended daily intake of calories while heading to their destinations.

“It has been estimated,” he wrote, “that the British consume more than 3,400 calories between their check-in at the airport and their arrival at their destination.”

But while some airlines try to offer healthier options, the relentless dogfight for business – amid rivalry with budget airlines and pressure to keep ticket costs competitive – means that many players cannot afford to fly the extra mile for nutritional value.

“More often than not, though, the airlines have opted to load the food they serve with even more sugar and salt, to enhance the flavour,” Prof Spence told the Daily Telegraph.

“No surprise, therefore, that the food served these days isn’t the healthiest.”

Travel experts have noticed another ploy adopted by airlines – roping in celebrity chefs to give their menus a touch of glamour. Prof Spence is not impressed, however.

“I have yet to see any evidence to support the claim that the chef’s interventions… actually led to a significant increase in passenger satisfaction,” he wrote.

On this, he is backed by noted chef Gordon Ramsay who rarely minces his words.

“I worked for airlines for 10 years, so I know where this food’s been and where it goes, and how long it took before it got on board,” he told the Refinery29 website recently.

Most meals are made between 12 and 72 hours ahead of the time that they are dished out on the plane.

Professor Peter Jones, former professor of travel catering from Surrey University, told the Daily Mail: “It can be kept in a chilled stage for five days under the internationally recognised food hygiene standards.”

Ramsay’s method to beat the inflight food blues? Going for a snack at an Italian bar in the airport before his flight.

Meanwhile, disgruntled plane passengers are fighting back. They have documented shocking examples of in-flight food, complete with photographs.

Postings in a website called have gone viral with the hundreds of images which show what is served at more than 9,000m.

But all is not lost, at least for those who fly on Asian airlines.

Indeed, the site’s anonymous founder and webmaster, a 35- year-old graphic designer from Holland, praises Asian airlines for their menus.

“I would say airlines from Asia get the best results… Singapore Airlines, Japan Airlines, Cathay Pacific, Thai Airways International, Emirates… and from my own experiences, I would like to add Qatar Airways and Vietnam Airlines,” he said. “‘They’re all top notch.”

Healthy Eating


“HE’S RIGHT BY YOUR SIDE” (You Won’t Be Swallowed Up).

The Lord can solve whatever challenges you may be facing
right now, no matter how difficult they seem.

Maybe you’re
experiencing some difficulty with your studies, and you feel
overwhelmed. Or perhaps, you’re
concerned about that nagging situation in your family, and you
don’t know what to do.

It may even seem as though the devil has you drowning in the mire of a terrible habit. Don’t despair!
The Lord is with you to bring you out of that trouble.

All you have to do is put your trust in Him. Don’t give up. God has made a way of escape for you, and
you’re coming out on top of that situation. Halleluyah!

In today’s post i will be discussing on how to make “Apple Banana and Carrot Combo Juice”.

Apple Banana Carrot Juice is one juice you can always find in all fruit juice stalls.

It is quite a filling juice and it taste delicious, I usually pick Apple Banana Carrot Combo (ABC) or Watermelon and Banana juice if I do not feel like drinking tea.

I mostly make this for breakfast along with sandwich for a
delicious and a satisfying meal as well.


i. Apple (2 medium size)
ii. 2 Ripe Banana
iii. 2 Medium Carrot
iv. Sugar/Honey – To Taste (I used Honey while making mine)
v. 1 Cup of Water ( if you are using juicer,
ignore using water)
vi. Few Ice Cubes


1. Peel, core and chop the apple, peel and the chop carrot and the banana into small cuts.

2. Add everything in a blender or in mixer along with little quantity of water
and ice cubes then blend until very smooth.

3. In the case of using a juicer, you will have to add the apple, banana and the carrot in the juicer and later mix honey/sugar, ice cubes together.

4. Sieve the juice and serve. But preferable i love to take it without sieving it cause of the color it will later get to give you when being sieved.

So my advice to you all is after blending all together serve it immediately the way it is rather than sieving it. Inorder to avoided the colour to be dark.