Prep Time: 15 minutes

Cook Time: No Cooking Involved

Servings: 2 Servings

Lauki, a summer vegetable with plenty of fibre and water content, is often resisted equally by kids and adults when served as a sabzi. Familiar with the struggle of getting some lauki up everyone’s throat, we tried doing it the juicing way. And it worked out wonders! So here’s a no-cook lauki recipe, blended with other summer vegetables. The mint and cucumber in this recipe mask the taste of lauki well. They won't eat lauki, let them drink! Do make sure to taste test your lauki before you juice it, just in case it turns out to be a bitter one!

Ingredients

• Bottle gourd (Lauki): ½ to 1 small size
• Cucumber: 2-3 medium size
• Lemon juice from 1 whole lemon
• Pudina (Mint) leaves: ½ bunch
• Amla: ½ to 1 (per taste)
• Ginger: 1 inch

Method

• Wash all the veggies in freshwater.
• Peel and chop the lauki into chunks.
• Peel and chop cucumber into chunks.
• Chop the mint leaves, amla and ginger into smaller pieces.
• Put all the above ingredients in a mixer and blend it nicely to a smooth consistency.
• Use a strainer and filter the juice to remove any bumps or seeds.
• Add water for consistency.
• Add the lemon juice from 1 whole lemon to the above juice mix.
• Serve it chilled.

Eating Guide:

Food Group: Vegetables (Raw)
Vegetables when consumed in raw form are rich in fibre and water content, and are easy for your stomach to digest. They also help your body get the enzymes that otherwise get destroyed in the process of cooking.
Juices can be had in mid-morning or evenings too. While vegetables can be mixed with most food groups (except fruits) and during meals too, it’s best to have you juices before meals.

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