Tropical Fruit Smoothie by Chef Drif Reforsado

FOR people who are always on the go, one of the best ways to indulge without feeling guilty this summer is to sip on some fruit smoothies. 

Not only does it quench thirst, smoothies are great substitute for meals usually consumed during breakfast, or just about anytime of the day.

Not to be confused with milkshakes, smoothies are very nutritious alternatives especially for the picky eaters at home like children who rarely eat fruits.

One popular smoothie recipe is the combination of strawberries, bananas, and peaches. Strawberries consist of Vitamin A, C,  B6, fiber, potassium, and folate that help prevent heart-related disease and cancer.  Strawberries also promote better skin and hair conditions as well as a good immune system.

Bananas, on the other hand, can be usually found in every smoothie recipe for it gives the drink a smooth and thick texture. It also adds natural sweetness to the smoothie making it extra delicious.  Also known for its high potassium content, bananas are one of the best sources of energy and are ideal for maintaining normal blood pressure and heart function. The antacid effects of bananas have been known to prevent stomach ulcers,  replenish the loss of potassium after diarrhea, and improve eyesight as well.

Like the strawberries and bananas, peaches also have high levels of potassium. It is also high in Vitamin A that help prevent cancer in organs and glands with epithelial tissue. Peaches are perfect for those who want to have that summer glow as it make the skin healthy and add color to the complexion as well. Made up of 80 percent water, peaches help keep the body well hydrated. It is also packed with a lot of  fiber,  perfect for those who wants to shed those extra weight.

In making a smoothie you just have to whir all the fruits of your choice in a blender and serve it right away. Not only is it easy to make,  a strawberry banana peach smoothie will be a healthy summer concoction that will keep you cool, hydrated,  and energized as you perform all your activities this summer. 

Catch us again next week for another refreshing drink that you can include in your summer diet. Don’t miss it!

Tropical Fruit Smoothie
Strawberry, Banana, Peaches

Ingredients:
1 quart Strawberries, hulled
1 Banana, medium size, broken into chunks
2 peaches
1 cup water
2 cups ice
2 tbsp simple sugar
Ingredients for simple sugar:
1 cup water
1 cup sugar
1/2 handful of fresh basil , minced

How to make simple sugar:

1. In a pan, combine water and sugar, should be sand consistency.
2. In a medium fire, let it simmer for 5 minutes. Do not mix.
3. When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.

Directions:

1. In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the simple sugar. Add ice and blend to consistency.
2. Pour into glasses and serve.

CHEF DRIF (DINDO RIFORSADO)

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events.

Caprese Salad by Chef Ryan Bergunio

MOST people usually pay more attention on how their bodies look like in summer than in any other seasons of the year. A person’s tendency to be physically conscious during summer is associated with the reason that the warm weather calls for having fun on the beach; getting a tan in their best swimsuits; and of course, eating dishes that keeps them going for the list of the day’s fun activities.


Too much exposure from the sun, however, can cause dehydration. Intake of vegetables like cucumbers, tomatoes, beets, carrots, and including them with leafy greens like lettuce, spinach, and other vitamin-packed dark leafy vegetables is one way of improving the hydration and nutritional value of a person’s diet.


When it comes to a refreshing summer diet, salad served cold is among the first things that come to mind.  One of the most delicious yet simplest of salads best to have this summer is the Caprese salad which originated from the region of Campania in Italy.  Ideally made out of buffalo mozzarella, basil, tomatoes, drizzled with olive oil, and seasoned with salt and pepper, the Caprese is preferably served as a starter and not as a side dish.


Over the years, people have come up with their own different styles of making the Italian Caprese. Some delicious adaptations include replacing the buffalo mozzarella with small balls of mozzarella cheese otherwise known as the bocconcini; and then adding buttered crostinis out of  a baguette (french loaf)  to the original recipe.


Not only is it very easy and fast to do, but the green and healthy raw ingredients of the Caprese salad provide a lot of nutritional contents beneficial to anyone who is keen on having a fit and healthy bod to show this summer. Isla Kulinarya shares with you a healthy food option that you can easily prepare this Summer-- the Caprese Salad prepared by Chef Ryan Bergunio.

Caprese Salad

INGREDIENTS:

2 ea french baguette (sliced & grilled or toasted)

4 oz salted butter (melted)

as needed boiling water

2 pckgs cherry tomatoes (blanched & peeled)

as needed water w/ ice

2-1 lb bocconcini

1 bunch fresh basil (chiffonade cut)

to cover extra virgin olive oil

to taste salt & pepper

DIRECTIONS:

1. Sliced the bread with a bread knife ¼ inch thick.
2. Lightly brush each slice with butter.
3. grill or toast the crostini until crispy over low heat.
4. Set aside in a serving bowl until ready to serve.
5. (To peel the cherry tomatoes, boil the water in a pot.Place the cherry tomatoes in a strainer and blanch it for 15 seconds. And then shock in iced water. This would blister the skin and makes it easier to peel.)
6. Place the peeled tomatoes, bocconcini, and basil in a bowl, and drizzle it with extra virgin olive oil.
7. Season it with salt & pepper.
8. Make sure to taste before serving.
9. Serve w/ the grilled/toasted crostinis.

Chef Ryan Bergunio

• Former Executive Chef & Executive Pastry Chef,  Lola’s Restaurant in West Hollywood

• Former Chef De Cuisine & Executive Pastry Chef at Kado Japanese Restaurant