Healthy eating is here to stay. Organic food is no mere fad. A lifestyle revolution has quietly changed the food habits of the health conscious worldwide, who have turned to nature's guidance for their dietary plans.
As you eat, so you become. Think twice before you put that oil-dipped morsel into your mouth. Particularly since the red-hot days of summer have made their annual appearance, as have the season's abundance of fresh fruits which offer the perfect opportunity to fit in organic servings with ease. So, beat the heat by going natural and conjure up nourishing alternatives with slices of crunchy pineapple and oven-cooked pears. Eat well, enjoy the hot, lazy days of summer…and just chill!

Model, Feroz Gujral says,
Although I don't come across as conservative (she once flaunted a dress whose back just stopped short of her tailbone), I am quite traditional in my food habits. I have a simple philosophy with regard to food: eat what's in season. And summer is the ideal time to stock up on exotic fruits and veggies which constitute most of my diet. I add a lot of mint to my food too. Refreshing squashes and nimbu paani are perfect coolers. There's no fuss about food in my house; the family loves to eat healthy."

SKILLET DRIED PINEAPPLE SPLINTERS, LEMON ICE, MINT JELLY AND CHEESE
LEMON SORBET
Ingredients: Sugar, 350 gms; Water, 250 ml; Glucose, 50 gms; Vanilla bean, 1 unit; Lemon juice, 250 ml; Zest of lemon for flavouring.
MINT JELLY
Ingredients: Mineral water, 250 ml; Sugar, 60 gms; Mint, 50 gms; Gelatin, 7 gms.
CHEESE TOPPING
Ingredients: Cream cheese mixed with crème brulee in equal quantities.
SPONGE
Ingredients: Eggs, 10 units; Sugar, 300 gms; Flour, 200 gms; Corn flour, 50 gms; Almond powder, 100 gms.
Method: Mix all the ingredients together and steam in a mould until soft and fluffy.

OVEN-ROASTED PEAR, STAR ANISE CUSTARD, EUCALYPTUS SOUP, NUT CRISPS
NUT CRISPS
Ingredients: Flour, 100 gms; Almond powder, 50 gms; Butter, 100 gms; Sugar, 150 gms; Glucose, 30 gms; Water, 100 ml.
Method: Heat the glucose, sugar and water and add in the butter, fold in the almond powder and flour. Put the mixture in the piping bag and make a long tuille and bake at 150° till crisp.

COFFEE GELATIN
Ingredients: Espresso, 125 ml; Sugar, 40 gms; Gelatin, 6 gms.
Method: Soak the gelatin in water, boil the sugar and the espresso together, then whisk in the gelatin and cool it.

EUCALYPTUS SOUP
Ingredients: Eucalyptus leaves, 4 units; Vanilla pod, 1 unit; Sugar, 300 gms; Water, 1 litre.
Method: Infuse the eucalyptus leaf and vanilla pod in hot sugar syrup.

OVEN-ROASTED PEAR
Ingredients: Pear, 8 units; Sugar syrup, 1 litre.
Method: Caramalise sugar, add in some water and reduce, then put in the peeled and deseeded pear and cook till tender.

STAR ANISE BRULEE
Ingredients: Brulee, 250 gms; A few anise for flavour.
Method: Boil the brulee and add in the star anise.

GARNISH
Place the piped pear in the centre of a deep plate and pour the eucalyptus soup around it. Drizzle chunks of coffee gelatin randomly and garnish with vanilla pod. Serve warm.

NEW-STYLE AVOCADO SPLASH
Ingredients: Ripe avocado, 2 units; Curd, 30 gms; Cilantro, 5 gms; Asafoetida, 2 gms; Chives, 3 gms; Cherry tomatoes, 2 units; Paprika oil, 3 ml; Cilantro oil, 3 ml; Togarashi powder, 3 gms; Sea salt and pepper to taste; Mexican lime juice to taste; Balsamic reduction for presentation.
Method: Purée the avocado with curd, salt, Mexican lime juice, and cilantro. Dice the avocados, cut the tomatoes into halves, chop some cilantro, squeeze the lemon juice and place it on the splash as shown in the figure. To make the splash, pound the sliced avocado sealed between the 2 cling wrap films, shape it in a big round mould.
Make paprika oil and cilantro oil by frying the respective ingredients in low heat. Strain and blend with the herbs. Drizzle the balsamic reduction.