PK *Ob\_rels/PK *Ob\ docProps/PK *Ob\ppt/PK *Ob\ ppt/_rels/PK *Ob\ ppt/charts/PK *Ob\ppt/charts/_rels/PK *Ob\ppt/embeddings/PK *Ob\ ppt/media/PK *Ob\ppt/slideLayouts/PK *Ob\ppt/slideLayouts/_rels/PK *Ob\ppt/slideMasters/PK *Ob\ppt/slideMasters/_rels/PK *Ob\ ppt/slides/PK *Ob\ppt/slides/_rels/PK *Ob\ ppt/theme/PK *Ob\ppt/notesMasters/PK *Ob\ppt/notesMasters/_rels/PK *Ob\ppt/notesSlides/PK *Ob\ppt/notesSlides/_rels/PK *Ob\ٗq00[Content_Types].xml PK *Ob\]] _rels/.rels PK *Ob\!docProps/app.xml 0 0 Microsoft Office PowerPoint On-screen Show (16:9) 0 8 8 0 0 false Fonts Used 2 Theme 1 Slide Titles 8 Arial Calibri Office Theme Slide 1Slide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8 PptxGenJS false false false 16.0000 PK *Ob\FčdocProps/core.xml PptxGenJS Presentation PptxGenJS Presentation PptxGenJS PptxGenJS 1 2026-03-02T09:57:21Z 2026-03-02T09:57:21Z PK *Ob\g ppt/_rels/presentation.xml.rels PK *Ob\Oݨ ppt/theme/theme1.xmlPK *Ob\ڧ ppt/presentation.xml PK *Ob\Xppt/presProps.xml PK *Ob\ppt/tableStyles.xml PK *Ob\D >00ppt/viewProps.xml PK *Ob\H7t!ppt/slideLayouts/slideLayout1.xml PK *Ob\ђ77,ppt/slideLayouts/_rels/slideLayout1.xml.rels PK *Ob\^c'c'ppt/slides/slide1.xml 🍹HEALTHYJUICES5 fresh, natural juice & smoothie recipes — complete beginner's guide with full steps from picking to pouring🍌🍓🍇🍎🍍🍊EAW Baking & Cooking Essentials · Instructor: Ebere IrrechukwuPK *Ob\3 ppt/slides/_rels/slide1.xml.rels PK *Ob\.ppt/notesSlides/notesSlide1.xml 1PK *Ob\:A*ppt/notesSlides/_rels/notesSlide1.xml.rels PK *Ob\QpIIppt/slides/slide2.xml HOW TO PICK GOOD FRUIT — START HEREChoosing the right fruit is the first and most important step in making great juice. Here is what to look for: 👁️ Look at the colourFruit should be vibrant and rich in colour — the colour that is right for its variety. Pale, washed-out or patchy fruit is usually under-ripe or old. ✋ Feel the textureGently press the fruit — it should be firm but yield very slightly with pressure. Too hard = under-ripe and sour. Too soft or mushy = overripe and will spoil quickly. 👃 Smell itRipe fruit smells fruity and sweet, even through the skin. If there is no smell, it is not ready. A sour or fermented smell means it has gone past its best. 🔍 Inspect the skinNo cracks, bruises, dark sunken spots or mould. Small surface blemishes are fine — it is the soft spots and cracks that let bacteria in. ⚖️ Feel the weightGood fruit feels heavy for its size — this means it is full of juice. Pick up two similar-sized fruits and choose the heavier one. 🚫 What to avoidAvoid pineapples with red or yellow colouring near the base (over-ripe), apples with wrinkled skin (old), bananas with large black bruises, and any fruit with a sticky or wet bottom (rot has started).PK *Ob\2- ppt/slides/_rels/slide2.xml.rels PK *Ob\ppt/notesSlides/notesSlide2.xml 2PK *Ob\xշ*ppt/notesSlides/_rels/notesSlide2.xml.rels PK *Ob\/i W Wppt/slides/slide3.xml 🍌 Banana Juice — Complete GuideSweet · Energising · Takes 5 minutes1Choose ripe bananas — the skin should be mostly yellow with small brown spots. Green bananas are too starchy and bitter. Fully black bananas are too sweet and mushy for juice but can be used in smoothies.2Wash the outside of the banana under running water before peeling — even though you don't eat the skin, bacteria on the outside can transfer to the fruit when you peel it.3Peel the banana: hold it near the stalk end and snap it open at the tip (the non-stalk end) — this is actually the natural opening point and the easiest way to peel.4Slice or break the banana into pieces (roughly 2–3 cm chunks). This helps it blend evenly and quickly.5Place in a blender. Add 3–4 tablespoons of cold water. Start with a small amount of water — you can always add more. Banana juice should be thick, not watery.6Blend for 30–45 seconds on high speed until completely smooth. Stop and check: there should be no lumps. If lumpy, blend for another 15 seconds.7Optional sweetening: taste the juice. If you want more sweetness, add ½ teaspoon of honey. Re-blend for 10 seconds to combine. Do not add sugar — honey is a better natural choice.8Pour into a glass and serve immediately for best flavour and nutrition. Banana juice oxidises quickly and turns brown if left sitting — drink it fresh.💡 Banana juice makes an excellent breakfast drink or post-exercise drink — bananas are high in potassium which replenishes electrolytes lost in sweat.PK *Ob\W/ ppt/slides/_rels/slide3.xml.rels PK *Ob\K |Őppt/notesSlides/notesSlide3.xml 3PK *Ob\9 Y*ppt/notesSlides/_rels/notesSlide3.xml.rels PK *Ob\#<ƇWWppt/slides/slide4.xml 🍓 Strawberry & Grape Smoothie — Complete GuideRich · Antioxidant-packed · Beautiful colour1Choose fresh strawberries that are deep red all the way through (not white at the centre — that means under-ripe). For grapes, choose firm, plump ones that are still attached to the stem — avoid wrinkled or shrivelled grapes.2Washing fruit properly: fill a large bowl with cold water and add 1 teaspoon of salt (or a splash of white vinegar). Place fruit in the salted water and swish around for 30 seconds — this helps remove surface bacteria, pesticide residue and tiny insects. Rinse under fresh running water.3For strawberries: pull off the green stalk and leaves (called the hull). You can use a small paring knife or simply pull them off by hand.4Check each grape: remove any that are damaged, shrivelled or show any signs of mould. Even one mouldy grape in a bunch can spoil the whole smoothie's flavour.5Place the washed and prepared strawberries and grapes directly into the blender. No need to cut them — the blender handles whole small fruit.6Add 3–4 tablespoons of cold water or you can use ice cubes instead of water for an icier smoothie.7Blend on high for 45–60 seconds until completely smooth. The mixture should be a deep, vibrant red-purple colour with no visible fruit pieces.8Pour into a glass or container. If you prefer a smoother texture without the small seeds, pour the smoothie through a fine mesh sieve. Refrigerate immediately and consume within 24 hours.💡 Freezing your washed, hulled strawberries overnight and then blending from frozen gives you a thick, milkshake-like texture without needing ice cream.PK *Ob\` ppt/slides/_rels/slide4.xml.rels PK *Ob\vsppt/notesSlides/notesSlide4.xml 4PK *Ob\J *ppt/notesSlides/_rels/notesSlide4.xml.rels PK *Ob\ogQcXcXppt/slides/slide5.xml 🍎 Apple Juice — Complete GuideCrisp · Cleansing · Naturally sweet1Choose apple variety based on your preference: Red Delicious and Fuji apples are sweet and need no added sweetener. Granny Smith apples are tart and tangy — good if you prefer a sharper juice. Use a mix for a balanced flavour.2Washing apples properly: apples often have a natural waxy coating or pesticide residue. Wash under running water while scrubbing gently with a rough cloth or vegetable brush for 20–30 seconds per apple.3Remove the core and seeds: seeds contain a naturally occurring compound that releases cyanide in the body in large amounts — always remove them. Cut the apple into quarters, then cut out the core from each quarter.4Optional — peeling: the skin contains most of the nutrients and fibre. If you want clear juice, peel. If you want maximum nutrition, keep the skin on. Either way works for blending.5Cut each quarter into smaller pieces (about 3–4 cm). This helps the blender process them more evenly and reduces strain on the motor.6Place apple pieces in blender. Add 4–5 tablespoons of cold water. Start the blender on low speed to break the pieces down, then increase to high. Blend for 45–60 seconds.7For smoother juice: pour the blended apple through a fine mesh sieve or cheese cloth, pressing the pulp with the back of a spoon. The juice that drips through is clear and smooth. Keep the pulp — it can be added to porridge or baking.8Taste: add ½ tsp honey only if needed — most ripe apples are sweet enough. Pour into a glass. Squeeze a few drops of fresh lemon juice in to prevent browning and add brightness. Drink immediately or refrigerate and use within 48 hours.💡 Apple juice made at home is very different from the bottled version — it is more opaque, richer in taste and far more nutritious because it has no added sugar or preservatives.PK *Ob\5 ppt/slides/_rels/slide5.xml.rels PK *Ob\W8ppt/notesSlides/notesSlide5.xml 5PK *Ob\Qe*ppt/notesSlides/_rels/notesSlide5.xml.rels PK *Ob\WWXXppt/slides/slide6.xml 🍍 Pineapple Juice — Complete GuideTropical · Digestive · Immunity-boosting1Choosing your pineapple: hold the pineapple and squeeze gently near the base — it should be firm but yield very slightly. The skin should be green-yellow to golden. Avoid pineapples with a strong vinegar smell (overripe and fermenting) or completely green skin (too unripe and very sour).2How to tell a pineapple is ripe: pull one of the leaves from the centre crown. If it comes out with a gentle tug, the pineapple is ripe. If it holds firm, it needs more days. If the whole crown falls off, it is overripe.3Washing: rinse the whole pineapple under cold water, scrubbing the skin with a brush to remove dust.4Peeling: lay the pineapple on its side on your cutting board. Cut off the top crown and the bottom base. Stand it upright and use a large sharp knife to cut the skin downward, following the curve of the fruit. Rotate after each cut. Work your way around the whole fruit.5Removing the 'eyes': look at the peeled pineapple — you will see small brown dots arranged in diagonal lines. These are 'eyes'. Use the tip of a knife or a small spoon to cut a shallow V-shaped groove along each diagonal line to remove them cleanly.6Core removal: the centre of the pineapple is the core — it is tough and fibrous. Cut the fruit into slices first, then cut out the hard centre circle from each slice. Or cut lengthways into quarters and cut the core from each quarter.7Cut the prepared pineapple flesh into small pieces. Place in blender with 4–5 tablespoons of cold water.8Blend on high for 45–60 seconds until very smooth. Taste. Add ½ teaspoon honey if desired. Pour into a glass and refrigerate. Pineapple juice is best served chilled. Consume within 48 hours.💡 Pineapple contains an enzyme called bromelain that aids digestion and reduces inflammation. A small glass of pineapple juice after a heavy meal is a natural and effective digestive aid.PK *Ob\ج+ ppt/slides/_rels/slide6.xml.rels PK *Ob\zppt/notesSlides/notesSlide6.xml 6PK *Ob\=|*ppt/notesSlides/_rels/notesSlide6.xml.rels PK *Ob\/|YYppt/slides/slide7.xml 🍊 Orange Juice — Complete GuideZesty · Vitamin C · Classic morning drink1Choose ripe, heavy oranges — heavy means lots of juice. The skin should be smooth and bright orange (though some varieties stay slightly green on the outside and are still ripe). Thin-skinned oranges tend to be juicier than thick-skinned ones.2Washing: even though you are not eating the skin, washing is essential. Roll the orange firmly on the counter for 10–15 seconds before washing — this breaks down the internal membranes and releases more juice. Then wash the outside under cold water.3Peeling method 1 (by hand): cut off both ends of the orange to expose the flesh. Then peel the skin from top to bottom in strips. Then separate the segments and remove any seeds.4Peeling method 2 (for blending without a juicer): cut the orange in half. Use a citrus hand juicer — press each half against the cone and twist back and forth firmly to extract the juice. This is the simplest and cleanest method for orange juice.5Seed removal: orange seeds are very bitter. Before blending or pouring juice, check for seeds and remove them all. Even one or two seeds blended in will make the whole juice taste bitter.6Straining (recommended): pour the squeezed juice through a fine mesh sieve or strainer into your glass or jug. This removes the seeds, the sieve catches any pith fragments, and gives you a clean, smooth juice.7Tasting: fresh orange juice should taste sweet, tangy and bright. If too sharp, add a tiny pinch of salt — this paradoxically reduces bitterness and enhances sweetness. Do not add sugar — it is unnecessary with ripe oranges.8Pour into a glass with ice cubes. Serve immediately for maximum Vitamin C. Vitamin C degrades when exposed to air and light, so drink fresh-squeezed juice within 30 minutes for the highest nutritional benefit.💡 For the most juice from each orange: let the orange sit at room temperature for 20 minutes before squeezing. Room-temperature fruit always gives more juice than cold fruit from the fridge.PK *Ob\F ppt/slides/_rels/slide7.xml.rels PK *Ob\)lppt/notesSlides/notesSlide7.xml 7PK *Ob\|g*ppt/notesSlides/_rels/notesSlide7.xml.rels PK *Ob\uvHvHppt/slides/slide8.xml BONUS: SMOOTHIE COMBINATIONS TO TRYMixing different fruits creates smoothies with layered flavours and better nutrition. Here are four great combinations:🍌 🍓Banana + StrawberryEnergy boost — natural sugars + antioxidantsBlend 1 banana + 8 strawberries + 3 tbsp water + a drizzle of honey. Thick and filling — great as a light meal.🍎 🍍Apple + PineappleDigestive health + Vitamin CBlend 1 apple (cored, no peel needed) + 2 pineapple rings + 4 tbsp water. Tangy, tropical and refreshing.🍊 🍌Orange + BananaImmune system + sustained energyJuice 2 oranges, then blend with 1 banana + 2 tbsp water. Creamy, sweet and rich in Vitamins B and C.🍓 🍇 🍎Berry + Apple MixAntioxidant powerhouseBlend 6 strawberries + 1 cup grapes + ½ apple (cored) + 4 tbsp water. 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