Liquid drink recepies after lunch

 

Here are some tasty and refreshing liquid drink recipes you can enjoy after lunch, depending on your mood—whether you're looking for digestive aids, energy boosters, or just something light and sweet.

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🌿 1. Mint Ginger Lemon Digestive

Perfect for aiding digestion and reducing bloating.

Ingredients:

• 1 cup warm water
• 1 tsp grated ginger
• 1 tbsp lemon juice
• 5–6 mint leaves
• 1 tsp honey (optional)

Instructions:

1. Steep ginger and mint leaves in warm water for 5–10 minutes.
2. Add lemon juice and honey.
3. Stir and sip slowly.

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🍵 2. Spiced Buttermilk (Indian Chaas)

Cooling and excellent for digestion.

Ingredients:

• 1 cup plain yogurt
• 1½ cups cold water
• ¼ tsp roasted cumin powder
• Pinch of salt
• A few curry leaves (optional)
• Chopped coriander (optional)

Instructions:

1. Blend all ingredients until smooth and frothy.
2. Serve chilled.

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🍋 3. Lemon Cucumber Detox Water

Light, refreshing, and hydrating.

Ingredients:

• 4–5 cucumber slices
• 2 lemon slices
• A few mint leaves
• 1.5 cups cold water

Instructions:

1. Combine all ingredients in a glass or bottle.
2. Let it infuse for 10–15 minutes and enjoy.

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🍫 4. Light Iced Mocha

Great if you crave something sweet with a little caffeine.

Ingredients:

• 1/2 cup cooled black coffee
• 1/2 cup milk or plant milk
• 1 tsp cocoa powder
• 1 tsp maple syrup or sugar (optional)
• Ice cubes

Instructions:

1. Blend or shake everything together.
2. Serve over ice.

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🍹 5. Fruit & Herbal Iced Tea

A fruity twist to regular tea, mild and soothing.

Ingredients:

• 1 green or herbal tea bag
• 1 cup hot water
• 1/4 cup fruit juice (like peach, apple, or pomegranate)
• Ice
• Lemon slices or berries (optional)

Instructions:

1. Steep tea in hot water, then let it cool.
2. Mix in juice and ice. Garnish as desired.

Continental chinese Recepies

 

Here are continental Chinese-inspired recipeswith 

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1. Chinese-style Chicken Stroganoff

Fusion: Russian Stroganoff + Chinese soy-ginger-garlic profile

Ingredients:

• Boneless chicken strips
• Onion, finely chopped
• Garlic, ginger (minced)
• Soy sauce
• Black pepper
• Cream or sour cream
• Mushrooms
• Spring onions
• Cornflour (optional)

Instructions:

1. Sauté garlic, ginger, and onions until golden.
2. Add chicken and brown it.
3. Toss in mushrooms, soy sauce, pepper, and cook through.
4. Stir in cream or sour cream for richness.
5. Garnish with spring onions; serve with rice or mashed potatoes.

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2. Sweet & Sour Chicken Schnitzel

Fusion: German schnitzel with sweet & sour Chinese sauce

Ingredients:

• Breaded chicken cutlets (schnitzel-style)
• Bell peppers
• Pineapple chunks
• Ketchup, vinegar, sugar, soy sauce
• Cornstarch slurry

Instructions:

1. Pan-fry the breaded chicken until crisp.
2. In another pan, make sweet & sour sauce with ketchup, vinegar, sugar, soy sauce, and cornstarch.
3. Add bell peppers and pineapple.
4. Pour sauce over schnitzel or serve on the side.

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3. Garlic Butter Noodles with Sichuan Twist

Fusion: Italian pasta + Sichuan chili oil

Ingredients:

• Spaghetti or linguine
• Garlic
• Butter
• Sichuan chili oil or flakes
• Soy sauce
• Scallions
• Sesame seeds

Instructions:

1. Cook pasta, drain, and set aside.
2. Sauté garlic in butter, add soy sauce and a bit of pasta water.
3. Toss in Sichuan chili oil for a kick.
4. Mix in noodles and garnish with scallions and sesame seeds.

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4. Kung Pao Mac & Cheese

Fusion: American mac & cheese with Kung Pao elements

Ingredients:

• Elbow macaroni
• Cheese sauce (cheddar, milk, flour, butter)
• Diced chicken
• Peanuts
• Dried red chilies
• Garlic, ginger
• Soy sauce, vinegar

Instructions:

1. Cook pasta and cheese sauce separately.
2. Sauté chicken with garlic, ginger, chilies, and soy-vinegar.
3. Add chicken mixture to cheese sauce and stir in pasta.
4. Garnish with peanuts and scallions.

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5. Chinese Herb Crusted Fish Fillet

Fusion: French-style herbed fish + Chinese five spice

Ingredients:

• White fish fillets
• Chinese five spice
• Bread crumbs
• Fresh herbs (parsley, coriander)
• Soy sauce and lemon glaze

Instructions:

1. Coat fish in herb-spice-breadcrumb mix.
2. Pan-fry or bake until golden.
3. Serve with a soy-lemon drizzle and sautéed greens