February 7, 2019

KANNAWIDAN ILOCOS FESTIVAL

8:00 am – Titong Singson Youth Leadership Congress Day 3 @ Hotelinda Suites, Vigan

10:00 am – Chef Wars @ Tamag Grounds

10:00 am – Longganisa Eating Contest @ Tamag Grounds

7:00 pm – LGBT Night featuring AC Bonifacio @ Tamag Grounds

Green Goddess Juice

 stalks of celery
 1/2 large cucumber, cut into quarters
 1 medium green apple, cut into eighths
 1 medium pear, cut into eighths

Ginger Zinger Juice

 2 medium apples, cut into eighths
 5 carrots (no need to peel)
 1/2 inch fresh ginger
 1/4 lemon (remove peel to avoid bitterness)

Tropi-Kale Juice
 1/4 of a fresh pineapple, skin and core removed, and cut into 1″ strips
 4 kale leaves
 1 ripe banana, peeled

Antioxidant Blast Juice

  2 medium beets, cut into quarters and the greens
 1 cup blueberries
 1 cup halved, hulled strawberries

Immune Booster Juice

 2 oranges, quartered (remove peel for less bitterness)
 1/4 lemon (remove peel for less bitterness)
 1 medium apple, cut into eighths
 1/2″ fresh ginger

Not So Sour Apple Juice

 2 tart apples, cut into eights
 5 kale leaves

Kale Kickstart Juice

 1 orange, quartered (remove the peel for less bitterness)
 1 cup halved and hulled strawberries
 2 kale leaves
 3 carrots
 1 ripe banana

Cucumber Cooler Juice

 1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)
 2 stalks celery
 1/2 cucumber, cut into slices
 1/4 lemon (remove peel to reduce bitterness)
 Watermelon Lychee Granita
 1/2 cup cubed watermelon
 7-8 lychee
 1/2 cup sugar
 10 mint leaves
 1 Tbsp lemon juice
 1 tsp grated ginger

Cucumber And Kiwi Juice

 4 Kiwi fruit
 2 cucumbers
 1/2 inch piece Galangal or ginger crushed
 Pepper to taste salt to taste
 2 celery sticks as stirrers
 2 scoops crushed ice
 1 cup water
 Sprouts to garnish

Aam Ras
 500 gm mango pulp
 1 tsp cardamom powder
 1 tsp powdered sugar
 1 tsp water
 30 ml lime juice
 20 gm chaat masala powder
 5 gm crushed cumin

Ananas Da Panna
 4 fresh pineapple
 1/2 tsp black pepper powder
 1/2 tsp roasted cumin powder
 1/2 tsp black salt
 1 lemon juice
 1/4 cup sugar
 Fresh chopped mint to garnish

Lychee And Dill Juice

 250 gm lychees
 1 lime, juiced
 A few sprigs of dill
 4-5 ice cubes

Virgin Punch
 Juice of half a lemon
 500 ml orange juice
 500 ml mango juice
 500 ml apple juice
 400 ml sparkling lemonade
 250 g mandarin segments, drained
 A pinch of black pepper (optional)

Grape Nectar
 6 lychees
 6 lemon chunks
 20ml sugar syrup
 Crushed Ice
 A bunch of fresh black grapes (to yield about 120ml of juice)

Carrot-Orange Juice
 1 medium yellow tomato, cut into wedges
 1 medium orange, peeled and quartered
 1 medium apple, cut into eighths
 4 large carrots, peeled
 Ice cubes (optional)

Green Juice
 ½ cup fresh parsley
 3 cups spinach
 ½ lemon, peeled

 2 medium pears, cut into eighths

 6 large stalks celery, trimmed
 Ice cubes (optional)

Ginger-Beet Juice
 1 medium orange, peeled and quartered
 3 kale leaves
 1 medium apple, cut into wedges
 1 medium carrot, peeled

 1 large beet, peeled and cut into wedges

 1 1-inch piece peeled fresh ginger
 Ice cubes (optional)

Tomato-Vegetable Juice
 1 cup chopped hearts of romaine
 ¼ cup chopped fresh chives
 2 large tomatoes, cut into wedges
 ¼ fresh jalapeño , stemmed and seeded

 1 large red bell pepper, cut into eighths

 2 large stalks celery, trimmed
 1 medium carrot, peeled
 Ice cubes (optional)

Blueberry-Cabbage Power Juice

 ¼ medium red cabbage, sliced
 1 large cucumber, peeled and cut into chunks
 1 cup fresh blueberries

 1 large apple, cut into eighths

 Ice cubes (optional)
 Spinach-Apple Juice
 1½ cups spinach
 ½ grapefruit, peeled, white pith removed
 2 green apples, cut into eighths

 1 1-inch piece peeled fresh ginger

 2 large stalks celery
 Ice (optional)

Strawberry-Cucumber Juice
 6 fresh strawberries, hulled
 1 large cucumber, peeled and cut into chunks
 1 large red apple, cut into eighths

 2 medium carrots, peeled

 Ice (optional)

Gateway Green Smoothie

 1 frozen banana, peeled
 1 cup diced fresh pineapple
 Flesh of 1 medium mango
 2 packed cups baby spinach or sorrel
 1 tablespoon ground flax seed
 1 teaspoon extra-virgin coconut oil
 1/4 cup protein powder (optional)
 1/2 cup water

Balanced Green Juice

 1/2 cup (4 ounces) fresh cucumber juice from about 1 medium cucumber
 3 tablespoons (1 1/2 ounces) fresh kale juice from about 4 medium leaves kale
 1 tablespoon plus 1 teaspoon (2/3 ounce) fresh cilantro juice from about 1 packed cup cilantro
leaves and stems
 1/2 cup (4 ounces) fresh apple juice from about 1 large apple, cored and quartered
 1 tablespoon (1/2 ounce) fresh ginger juice from a about 1 1/2-inch piece ginger
 1 tablespoon plus 2 teaspoons (5/6 ounce) fresh lime juice from 1 to 2 limes, peeled
 1/2 cup (4 ounces) fresh celery juice from about 3 medium celery stalks
 Refreshing Green Juice
 1 stalk celery
 1/4 green bell pepper
 1 bulb fennel
 1/4 lemon, peeled, outer white pith and seeds removed
 2 large peeled cucumbers
 Pinch of salt

Buffalo Green Juice

 1/2 cup (4 ounces) fresh cucumber juice from about 1 medium cucumber
 3 tablespoons (1 1/2 ounces) fresh kale juice from about 4 medium leaves kale
 1/4 cup (2 ounces) fresh carrot juice from about 1 large carrot
 1 teaspoon fresh garlic juice from about 2 medium cloves garlic
 3 tablespoons (1 1/2 ounces) fresh lemon juice from about 1 medium lemon, peel and pith
removed
 1/2 cup (4 ounces) fresh celery juice from about 3 medium celery stalks
 Frank's Red Hot or other favorite vinegary hot sauce, to taste

Spicy Red Juice Recipe

 1/2 cup (4 ounces) fresh carrot juice from about 2 large carrots
 1 teaspoon fresh garlic juice from 2 cloves garlic
 3/4 cup (6 ounces) fresh red bell pepper juice from about 1 very large or 2 medium-sized red
bell peppers
 1/2 cup (4 ounces) fresh cherry tomato juice from about 1 dry pint cherry tomatoes
 2 tablespoons fresh lemon juice from 1 lemon
 1 teaspoon freshly grated horseradish root
 1/4 teaspoon kosher salt, plus more for rimming glasses
 Lemon wedges, for serving (optional)

Pineapple Parsnip Blood

Orange Juice
 1/4 cup (2 ounces) parnsip juice from about 2 medium parsnips
 1/2 cup (4 ounces) blood orange juice from about 1 1/2 blood oranges, juiced on a reamer
 1 1/2 cups (6 ounces) fresh pineapple juice from about 2 cups cubed pineapple (about 10
ounces)
 Gingery Sweet Potato Apple
Juice
 1/2 cup (4 ounces) fresh sweet potato juice from about 1 medium sweet potato
 1/2 cup (4 ounces) fresh apple juice from about 1 medium apple
 1 teaspoon fresh ginger juice from one 1" section fresh ginger

Simple Orange-Carrot Juice

 1 tablespoon (1/4 ounce) fresh ginger juice, from about a 1/2-inch piece ginger
 1 cup carrot juice from about 1/2 pound carrots
 1 cup orange juice from about 3 oranges (2 peeled, 1 left unpeeled)

Spicy-Tart Kale Limeade

 1/2 cup (4 ounces) fresh kale juice (from about 3/4 pounds kale)
 1/2 cup (4 ounces) fresh ginger juice (from about 5 ounces peeled ginger)
 1/2 cup (4 ounces) fresh apple juice (from 2 large green apples or 4 small)
 1/2 cup chilled coconut water
 Garnish: lime slices

Root for Mint

 1 cup (8 ounces) freshly squeezed kale juice, from about 1 1/2 pounds kale
 1/2 cup (4 ounces) parsnip juice, from about 4 peeled parsnips
 1/2 cup (4 ounces) fresh apple juice, from 4 large (or up to 8 small) green apples
 4 teaspoons juice from 1 lime (more or less to taste)
 1/4 cup (2 ounces) mint juice, from about 12 ounces mint leaves (about 2 large bunches)
 Garnish: mint sprig and lime wedge

The Kale Mary

 1 teaspoon prepared horseradish
 1 tablespoon soy sauce
 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry
tomatoes, see note)
 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
 2 tablespoons (1 ounce) juice from 2 lemons
 Dash hot sauce
 Garnish: celery rib

Asian Pear, Basil, and Lemon

Juice
 1 cup (8 ounces) fresh Asian pear juice from about 4 Asian pears
 1/4 cup (2 ounces) fresh basil juice from about 2 packed cups basil leaves and stems
 1/4 cup (2 ounces) fresh lemon juice from about 2 lemons, peel and pith removed
 2/3 cup (about 5 ounces) fresh celery juice from about 4 large celery stalks

Green Grapefruit Ginger Juice

 1 tablespoon (1/2 ounce) fresh ginger juice, from about a 1-inch piece ginger
 1/4 cup (2 ounces) fresh spinach juice, from about 3 cups packed baby spinach leaves
 1 1/2 cups (12 ounces) fresh grapefruit juice, from about 2 medium grapefruits, peel and pith
removed