This super drink Zobo, is very tasty, colourful and highly medicinal. This plant is believed to have originated from the West Africa before spreading to other parts of the the world and different people uses the roselle (hibiscus sabdariffa) for different purposes.

Zobo is an annual or perennial herb that is botanically known as Roselle (Hibiscus sabdariffa). The drink is known as zobo or zoborodo drink by Nigerians and in some west African countries (Ghana) is it know as Sobolo Drink. Also other parts of the world have different names (like bissap) for this drink, kindly comment below and let us know what it is called in your part of the plant

Different countries call this plant by different names such as; rosela by Indonesians, sobolo by Ghananians, zoborodo by Nigerians, Telugu people call it Gongura, roselle is called belchanda in Nepal, 洛神花 (Luo Shen Hua) in Chinese, Chukor in Bengali, Pulicha Keerai in Tamil, krajiab priaw in Thailand, bissap in Senegalese, wonjo by Gambians, karkanji by Chads, foléré by Cameroonians, sorrel by the Caribbeans and quiabo-roxo by Brazilians.

The Hibiscus sabdariffa fruit takes approximately six months to mature and the fruits can be infused for medicinal purposes or prepared for drinks. Some studies reveal that the roselle fruit has a characteristics medicinal properties, which makes it viable for treating loss of appetite and fever. Due to its diuretic properties, rosells can also be used for treating kidney diseases. It’s anti-hypertensive properties make this plant very ideal for reducing high blood pressure. Roselle drink is an excellent source of iron, riboflavin, flavonoid, vitamin C, niacin, calcium, glycosides, carotene and water-soluble antioxidants.

The zobo drink is very natural and contains more nutrients than those made with artificial ingredients and preservatives hence nutritionists recommend people to stick to natural drinks of which zobo drink is part of. Nutritionists reveal that taking at least a glass of zobo drink after eating food is capable of reducing the absorption of dietary carbohydrates thereby maintaining a healthy body weight.

Before preparing the sorrel drink, I usually peel the pineapple and slice it into tiny bits. Although some people use the pineapple peels during preparation but I have doubts if the peels will be thoroughly clean enough for use. The zobo drink is one of the easiest drink to prepare as all you need is to wash the zobo leaves, add in a cooking pot, add the peeled pineapples and garlic and the drink is just as good as ready. So I bet you will enjoy this drink if you give it a try.

Ingredients:

1) Zobo leaves

2) Sugar(Optional)

3) Pineapples and cucumbers

4) Ginger

5) Any flavour of your choice

Method

1) Set your big pot on fire and pour enough quantity of water.

2) Wash your zobo leaves in a cold water to remove dirt (don’t leave it in the water for long, just put it in the water and quickly use your hand to shake it and remove it from the water).

3) Pour the zobo leaves in your pot. Add your sliced pineapple, ginger, sliced cucumbers and cover it till it has boiled very well and the water has changed to a red wine colour.

4) Remove the pot from the fire and separate the zobo liquid from the leaves. put the zobo liquid aside cover it and leave it to cool.

5) After it has cooled, add your sugar and flavour in the desired quantity but don’t let the sugar and flavour to be too much in the zobo.

6) Package it in your bottles and put in it the fridge.

Serve chilled 🍹

Note: You should wash and peel the back of the pineapple if you want but if you don’t want you can just wash the back very well, sliced it , and add it to the zobo like that ( it depends on how you want it).

Making of zobo for selling is very lucrative because people like it very well and some prefer It to other drinks. You may decide to start your own zobo business you can sell it together with either doughnuts, chin chin, mini cakes etc and make your money.

All you need is to learn how to do it very well and how to market it. If your zobo is sweet and tastes better than that of others it will stand out and before you know it people will begin to patronize you.

Making smoothies is always a good idea. And making a fruit smoothie with rainbow colors is fun and healthy! Smoothies are a quick and easy way to get your daily dose of fruits, vegetables and proteins. Perfect for breakfast or as a healthy snack in between.

You can vary endlessly with different fruits and vegetables. We make a blueberry smoothie, spinach smoothie, pineapple smoothie, mango smoothie and strawberry smoothie in one, so that we get the colors of the rainbow. We pour these ‘mini’ smoothies over 2 different glasses.

This rainbow smoothie is packed with fruit and a vegetable (spinach). And this smoothie not only looks fantastic, it is also tasty and the smoothie has great different flavors.

Rainbow smoothie ingredients

In this recipe we make 5 small smoothies, so we make the colors purple, green, yellow, orange and red. Blend all ingredients of 1 color in a blender. Then stack the fruit smoothies together in a glass, so you get a rainbow smoothie. Place the glasses in the freezer in between, so that the layers become nice and straight.

The base of every smoothie is frozen banana. Frozen banana makes a smoothie deliciously thick and creamy, almost milkshake-like!

Do you want to make a real milkshake? Then replace the frozen banana with vanilla ice cream!

Rainbow fruit smoothie

BLUEBERRY SMOOTHIE

For the purple layer of the smoothie, we make a blueberry smoothie. Put ½ frozen banana and 2 tablespoon of blueberries in the blender and blend! Pour the smoothie into 2 long drinking glasses and put in the freezer, while making the next color.

Is your smoothie too thick? Add a little water or pineapple juice (if you use canned pineapple).

SPINACH SMOOTHIE

What ingredients do you need for the green layer? ½ frozen banana, 2 hands of spinach, 50 grams of pineapple and 1 peeled apple. Blend the ingredients together and pour the smoothie onto the blueberry smoothie.

PINEAPPLE SMOOTHIE

Blend 1/2 frozen banana, 75 grams of pineapple and 1 peach for a delicious pineapple smoothie. Then pour on the blueberry smoothie and spinach smoothie. Don’t forget to put the smoothie back in the freezer after each layer!

strawberry smoothie mango smoothie pineapple smoothie spinach smoothie

MANGO SMOOTHIE

Second to last smoothie: a mango smoothie! This is the orange layer of this rainbow smoothie. Blend ½ frozen banana, 5 frozen mango pieces, 1 peach and 1 raspberry together.

STRAWBERRY SMOOTHIE

I love strawberries, raspberries and banana. Strawberry smoothies are my favorite! This is the red part of the rainbow fruit smoothie. Blend ½ frozen banana, 7 strawberries and 10 raspberries, then pour the smoothie into the glasses on top of the other layers.

Got leftover strawberrieway.

This glorious Italian Cream Cake is one of the greatest cakes ever invented! It’s a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.

Easy Italian Cream Cake Recipe

What’s Italian About This Cream Cake? Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes, my take on it has evolved through the years in my kitchen. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.

Course: Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 30minutes

Cooling Time (Layers)2hours 

Total Time: 55minutes

Servings: 12 pieces

INGREDIENTS:

2 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup salted butter softened

1 1/2 cup granulated sugar

1/2 cup light brown sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

5 large eggs

1 cup whole buttermilk

14 oz package sweetened flaked coconut divided

1 1/2 cup pecan pieces toasted divided

Frosting:

2 (8 oz) blocks cream cheese softened

1 cup unsalted butter softened

2 lb powdered sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

reserved coconut toasted

1/2 cup reserved toasted pecans

INSTRUCTIONS:

Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.

Sift the flour, baking soda and baking powder together.

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes

Add the eggs 1 at a time beating well after each addition.

Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

Mix in 1/2 of the 14 ounce flaked coconut and 1 cup of toasted pecans by hand.

Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

Line the edge of the cake plate with wax paper strips.

Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans. (See in the Cook’s note for how to toast coconut)

Store chilled until serving.

Notes:

a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.b) “How to” for toasting the coconut herec) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

Nutritional Info:

Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 505mg | Potassium: 315mg | Fiber: 6g | Sugar: 123g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

THE ULTIMATE STAIN REMOVER THAT ACTUALLY WORKS ON A SERIOUSLY SET IN STAIN ! NEVER BUY OXYCLEAN AGAIN

Stains are a frustrating household problem. Even with the best efforts of prevention and care, from time to time accidental spills or messes will occur. The good news is that there are many natural recipes for organic and DIY stain removers. These alternatives offer a safe and effective way for homeowners to clean up and remove stains without exposing themselves to harsh chemicals. In this article, we look at some of the most tried-and-true organic stain removal solutions you should not ignore when it comes to cleaning up messes around the house.

No doubt most of us have had this situation: You put on a new shirt for the first time, and as you eat lunch, a giant stain of ketchup in the center of the shirt falls directly onto your chest, or perhaps peanut butter or spaghetti pasta sauce. Regardless of the type of stain, it always gives an unsightly appearance and can be difficult to remove. Did you know that there are different types of stains and that each requires different types of cleaning methods to remove it? If you try to clean a mustard stain, for example, with a bathroom cleanser, you may not get good results. Why is stain type important? In our activity today we’ll explore some of the different types of stains, and try to determine the best way to clean and remove them!

Many people think that only chemical-based cleaners and detergents can do the job of removing organic stains from clothes and fabrics. However, this is not true; there are actually natural stain removal solutions that have been used for centuries. From homemade recipes to store-bought organic stain removers, there are plenty of diy cleaners and natural ingredients that you can use to safely and effectively remove tough stains from nearly any fabric in your home. In this article, we will discuss why you should consider these natural options when looking for an effective organic stain removal solution.

Getting the Perfect Stain Remover – Tips on Where to Source the Right Ingredients

• 1 small spoon Bleuu Dawn Dish washing liquiid.
• 2 large spoon bakiing soda .
• 4 large spoon hydrogen peroxiide .

This blending is super simple & fast to making , you necessity just to blend 3 ingredients together in a bowl, until very well mixed .

Directions :

I taking a yucky stained shiirt, & I poured 1 cup warm water on stains, then I sweetly agitated mixture employ a toothbrush on old stairs, I permit mixture sit for 1 hour, also I washing & iron as habitual .

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham or bacon & more! Make it in your Instant Pot or Ninja Foodi and enjoy it for brunch today.

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham & more! Load it up and enjoy it for brunch. 30 minutes in your Instant Pot! 

Prep Time: 5 mins

Cook Time: 28 mins

Total Time: 35mins

Course: Breakfast, Main Course, Snack

Cuisine: American

Servings: 6 

INGREDIENTS:

1 tube refrigerated biscuits I used Grands, only used 7 out of 8 biscuits

1/4 onion diced

3/4 c ham precooked, diced – could use 1/2 c. real bacon bits instead

1 tsp garlic salt

1/2 tsp seasoned salt I used Lawry’s

4 eggs

1/4 c cheese

INSTRUCTIONS:

Scramble your eggs in a bowl.

Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.

Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn’t this time for pics but have other times and it is great)

Fold this mixture together until biscuits are coated well with egg.

Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in.

Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.

Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.

Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.

Set to pressure high for 30 minutes.

Allow it to naturally release (I waited 20 minutes).

Uncover and cool a bit so when you flip it over it stays in tact.

Slice and enjoy!

Nutritional Info:

Serving: 3oz | Calories: 367kcal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 1556mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 3.2mg

Y’all are going to love this recipe for brown sugar pound cake with butter pecan glaze. The cake is dense, but moist, and is topped with a smooth, creamy, and sweet buttery pecan glaze.

PREP TIME: 25 minutes

COOK TIME: 55 minutes

ADDITIONAL TIME: 10 minutes

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

Pound Cake

1-1/2 cups butter, softened

2-1/4 cups light brown sugar, packed

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

5 eggs

1 Tablespoon vanilla extract

1 cup of sour cream

Butter Pecan Glaze

1/2 cup butter

1/4 cup half and half

1/2 cup brown sugar

3/4 cup chopped pecans

INSTRUCTIONS:

Brown Sugar Pound Cake

Preheat oven to 350 degrees.

Grease and flour a 10 inch, or larger bundt pan.

Add the softened butter and the brown sugar to a large bowl and cream for one to two minutes.

Next, sift the flour, baking powder, and salt. Add to the butter mixture in the mixing bowl and mix.

Add the vanilla extract and eggs, one at a time, and mix well.

Finally, add the sour cream and mix well. Pour the batter into the greased and floured bundt pan and place in the preheated oven.

Bake for approximately 55 minutes or until a cake tester or inserted toothpick comes out clean.

Allow the cake to cool for 10 minutes and invert onto a cake plate.

Butter Pecan Glaze

Add the butter to a saucepan and melt.

Next, add the brown sugar and combine.

Pour the half and half into the pan and combine.

Bring to a boil and turn the heat down to simmer.

Simmer for five minutes and remove from heat. Stir in pecans and pour over the top of the cake.

Notes:

TIP: If you don’t have sour cream, you can use yogurt instead.

TIP: Pour the glaze over the cake after adding the pecans because the glaze will thicken fast.

Nutrition Information:

YIELD: 16 SERVING SIZE: 1

Amount Per Serving: CALORIES: 429TOTAL FAT: 28gSATURATED FAT: 17gTRANS FAT: 1gUNSATURATED FAT: 9gCHOLESTEROL: 128mgSODIUM: 283mgCARBOHYDRATES: 41gFIBER: 1gSUGAR: 23gPROTEIN: 5g