If you admire Sonam Kapoor’s fitness and glowing skin, you have got to know about her Pilates trainer Radhika Karle of Mumbai-based Radhika’s Balanced Body. Apart from Sonam Kapoor Ahuja, Radhika has also trained celebrities like Jacqueline Fernandez, Dia Mirza and others. Radhika is also a nutritionist and is known for her simple yet effective diet tips for a healthy body. This is what she says we must eat regularly in summer.

Tadgola Summer Cooler
Instead of reaching for that can of aerated drinks or sugar-laden fruit juice, go au naturel with this must-try Tadgola Summer Cooler recipe, says Radhika.

Ingredients:
3 fresh, soft tadgolas, peeled
3 blades of lemongrass, finely chopped
1 medium cucumber
½ cup water
¼ tsp rock salt to taste

Method
Heat water in a pan, add lemongrass for 8 minutes. Turn off the flame and let it cool completely. Remove lemongrass slices from the water.

In a blender, add 3 tadgolas and cucumber with ½ cup water. Blend till fine and strain.

In a glass combine juice, a tbsp lemongrass concentrate, rock salt and mix.

Add equal amounts of chopped tadgola in two glasses and pour in the prepared juice. Best served cool.

Mango Tango
Do you worry that your kids don’t get enough nutrients into their body each day?
This easy smoothie recipe for kids is loaded with healthy ingredients, like mango, banana and nuts, says Radhika.

Ingredients:
1 cup coconut milk
1 tsp peanut butter
1 frozen banana
1 cup frozen mango
¼ cup pistachio and nuts, chopped

Method
In a small saucepan, boil the coconut milk then reduce the heat to low and simmer for 5 minutes and let it cool in the fridge.

In a blender, combine the cooled coconut milk, banana, mango, and peanut butter. Blend until a smooth, frozen yoghurt-like consistency is reached.

Serve topped with chopped pistachio nuts. Recommended serving size – ¾ cup.

Mango and Mint popsicles
These creamy, naturally sweet and fruity mango popsicles are made with mint and coconut.

Ingredients:
1 cup fresh ripe mangoes
1 cup coconut water
Few mint leaves, chopped
3 tsp tender coconut

Method:
Place mango cubes, tender coconut, and coconut water in a blender and puree until smooth and well blended.

Add mint leaves to blended mix and pour into popsicle moulds.

Freeze for 3-4 hours or until solid.

When serving, run the moulds under warm water until popsicles slide out of the mould.