<h2>Green detox</h2>
Ingredients Pineapple: 225 gms Spinach: 100 gms Mint: 25 gms Black pepper: 4 gms Water: 100 gms
Method Peel the pineapple and dice it. Wash the spinach and mint leaves thoroughly. Add ice or cold water, pineapple and blend until smooth in consistency. Proceed to add mint and spinach for a green and frothy drink. Strain and sieve to ensure there are no chunks. Add black pepper and serve in a chilled glass. Replace with black salt for a savoury kick.
<h2>Immunity punch</h2>
<img title="Immunity punch" src="https://images.mid-day.com/images/2020/apr/Immunity-punch.jpg" alt="Immunity punch" />
Ingredients Carrots: 5 Oranges: 5 Cardamom: 3 Water: 100 gms
Method Wash and peel the carrots and oranges. Put into a blender and add ice or cold water. Blend until smooth in consistency. Strain into a bowl and add three crushed pods of cardamom. Allow it to infuse for 30 minutes. Refrigerate to cool. Add honey as a sweetener if required. Don&rsquo;t strain to keep the fibre high.
<h2>Soul booster</h2>
<img title="Soul booster" src="https://images.mid-day.com/images/2020/apr/Soul-booster.jpg" alt="Soul booster" />
Ingredients Beetroots: 3 Carrots: 3 Ginger: 15 gms Turmeric: 3 gms Water: 100 gms
Method Wash, peel and cut the beetroot and carrots. Add to the blender jar with ice and chopped ginger. Blend until smooth in consistency. Strain into a bowl and add turmeric powder. If using fresh turmeric, add to the blender directly. Serve with honey as a sweetener.
<img title="Arnez Driver, head chef, Sante Spa Cuisine" src="https://images.mid-day.com/images/2020/apr/Chef-Arnez-Driver.jpg" alt="Arnez Driver, head chef, Sante Spa Cuisine" /> Arnez Driver, head chef, Sante Spa Cuisine
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Turn to leftover fruits and veggies in the kitchen for a healthy boost, chef Arnez Driver shares some recipes

In a pulp

Green detox

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