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Before you jump to Watermelon slush recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, has monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. It is also a good source of Vitamin E which has many benefits and is also good for your skin. While you may already consume a lot of fruits and veggies, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with deadly pesticides. If you can find a good local supplier of fresh fruit and leafy greens, you can also consume foods that have not lost their nutrients because of storage or not being picked at the right time.
All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to watermelon slush recipe. You can cook watermelon slush using 4 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Watermelon slush:
- Get 2 cups watermelon pieces
- Take 1 lemon juice
- Use As per taste Sugar
- You need 2-3 pudina leaves
Instructions to make Watermelon slush:
- In a grinder,grind together watermelon pieces,purina,lemon juice and sugar.
- Strain this mixture.
- Refrigerate the juice.
- Take the refrigerated juice and scratch this with fork or just use grinder.Collect the slush and serve.
Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it's a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Professional freerunner and Food Tube's resident vegan Tim Shieff comes over to Drinks Tube to kick off our new soft drinks strand.
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