Guava smoothie

Ingredient
   Caucasian ripe (cut small) 30 g.
   Boiled water 200 g.
   Syrup 15 g.
   Salt slightly 2 g.

How do
               Select guava that Old alignment wash clean water slice meat only small pieces led put the machine spinning fill infant's spinning until profile. Then filter keeps Guava. Syrup and a little salt. Taste like.

Guava

          Guavas (singular Guava, /ˈɡwɑː.və/) are plants in the Myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, South Asia, Southeast Asia, the Caribbean, subtropical regions of North America, Hawaii, New Zealand and Australia.
          The most frequently eaten species, and the one often simply referred to as "the guava", is the Apple Guava (Psidium guajava).
          Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens.
          The genera Accara and Feijoa (= Acca, Pineapple Guava) were formerly included in Psidium.
          Psidium species are used as food plants by the caterpillars of some Lepidoptera, mainly moths like the Ello Sphinx (Erinnyis ello), Eupseudosoma aberrans, E. involutum, and Hypercompe icasia. Mites like Pronematus pruni and Tydeus munsteri are known to parasitize the Apple Guava

Ginger juice

Ingredient
   Fresh ginger  15 g
   Syrup 15 g
   Water 240 g

How do
          Ginger is peeled, washed thoroughly. sliced ​​pot filled with water. boil a pot of water, boil for a few minutes down. filter out the ginger. Syrup. seasonings to your taste.

Ginger

          Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family ( Zingiberaceae ). Other notable members of this plant family are turmeric, cardamom, and galangal.
          Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed - like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue.
          Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy,

Watermelon smoothie

Ingredient
   Watermelon flesh 50 g
   Syrup 15 g
   Salt 1 g
   Boiled water 150 g

How do
          Flesh watermelon syrup, salt and water in a blender. Form provided.Seasonings to your taste.

Watermelon

          Watermelon ( Citrullus lanatus ( Thunb. ), family Cucurbitaceae ) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa .  Its fruit, which is also called watermelon , is a special kind referred to by botanists as a pepo , a berry which has a thick rind ( exocarp ) and fleshy center (mesocarp and endocarp).  Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae.  The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (usually green with dark green stripes or yellow spots) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow, or white).
          Watermelon is thought to have originated in southern Africa, where it is found growing wild. It reaches maximum genetic diversity there, with sweet, bland and bitter forms. In the 19th century, Alphonse de Candolle claimed the watermelon was indigenous to tropical Africa. Though Citrullus colocynthis is often considered to be a wild ancestor of watermelon and is now found native in north and west Africa, it has been suggested on the basis of chloroplast DNA investigations that the cultivated and wild watermelon diverged independently from a common ancestor, possibly C. ecirrhosus from Namibia.
          Evidence of its cultivation in the Nile Valley was found from the second millennium BC.