Hydro Veggies

Hydroponic Produce from Philippines


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Pumpkin Spice Warm Drink

pumpkin spice drink

We couldn’t help ourselves to continue with the “all-things-pumpkin” trend. But we have a good excuse, you should try this beverage! Or our cake or salad!

Ingredients

3 cups skim milk

1 cup pumpkin puree

2 tsp pumpkin pie spice

2 tsp vanilla extract

Optional: whipped cream, cinnamon or caramel

Serves: 4

Directions

Place all the ingredients in a blender. Place the lid; mix well. Pour over a saucepan over medium heat and stir constantly until it starts to simmer. Remove from the heat; pour into mugs.

Optional: top with whipped cream and sprinkle cinnamon or drizzle caramel sauce.

Variations:

To make it a latte, add a 1oz shot of espresso to each mug.

Slightly adapted from: Five Heart Home.


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Carrot Juice & Smoothie

carrot juice

Today we are using our hydroponic carrots for making a sweet fresh juice and a smoothie. That’s right, we are having 2 recipes in 1 post as the first serves as the base for the second.

Carrot Juice

Ingredients

2 large carrots

1/4 cup (60ml) water (if using blender)

1/2 cup (120ml) freshly squeezed orange juice

Serves: 2

Directions

Wash the carrots. Peel and cut them into chunks and place them in the blender. Pour in the water and pulse several times until they are fully shredded. Place a strainer over the pitcher and pour; use a spoon to press the mixture to get the most juice out. (Though if you have a juicer, pop the washed carrots into the machine and juice them.) Add the freshly squeezed orange juice and stir.

Source: Original

carrot smoothie

Carrot-Mango Smoothie

Mangoes are always in season in The Philippines; so it is only natural to add them to our carrots for making this smoothie.

Ingredients

3/4 cup (177ml) carrot juice

1 mango (peeled, pit removed, chopped)

3/4 cup ripe pineapple chunks (peeled and cored)

1/2 cup natural yogurt (or Greek)

1 cup ice cubes

Serves: 2

Directions

In a blender, place all the ingredients listed above and puree until smooth until desired consistency. Serve immediately.

Source: Adapted from Martha Stewart.


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Celery Pear Juice

Celery Pear Juice

You know that funny face people make when they are skeptical about trying something that looks or sounds strange, and when they finally agree to try it, they are surprised that it actually tastes good? Well, that was us… and you could be next!

We have been thinking about posting another beverage recipe made with our hydroponic veggies. As it turns out, it is not so easy to choose something that would not give the instant feeling of: “ugh, are you serious? That must taste like medicine” or “I would rather have a super fruity smoothie, or even a soft drink”. But, we finally found a recipe we liked for our celery! The key here for the sweetness is the fruit; in this case, we are using pears, but you could also use green apples.

Although Annie’s recipe is very different, we loved her inventive way of selling it to her son, by giving it such a cool name! How would you name our juice to persuade a child (or your inner child) to try it?

Ingredients

2 celery stalks

1 ripe pear

1/2 lemon

1/4 cup water

Method

Chop the pear, discard the seeds. Chop the celery stalks. Place everything together in a blender. Pulse several times until it has shredded everything. Strain the liquid, use a spoon to press the mixture to get the most juice out, and chill for 30 minutes or serve with ice.

Note: if you have one of those mighty juice makers, you could drink the whole mixture.

Source: Adapted from Essential Wellness.


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Cucumber Mint Gimlet

cucumber gimlet

It is quite warm in the Philippines, and what best to cool off than a fresh drink? We love how veggies can come in handy!

Ingredients

6 cucumbers

1/3 cup (80ml) lemon juice

10 sprigs mint (2 for garnish)

1/4 cup (50g) sugar

2 cups (475ml) Gin

ice cubes for serving

lime slices or cucumber slices for garnish

Serves: 6-8

Directions

Peel, remove seeds and dice the cucumbers. Place in a food processor until you have a puree. Transfer to a bowl and add the gin, cover and chill in the fridge. Meanwhile, chop the mint, and mix with the lemon juice, and sugar in a pitcher. Take the cucumber mixture out of the fridge, strain with a sieve and press to extract the juice into the pitcher. Mix well. Serve with ice cubes and garnish with lime or cucumber slices and left mint leaves.

Source: slightly adapted from Food Network.