ANTIOXIDANTE JUICE'S RECIPE

 

Great fruit flavour combinations. Healthy and nutritious recipes made in minutes.

                                                                     This recipe will stimulate the metabolism and digestion, allowing you to go to the bathroom regularly. To not get bored, you can vary the fruit. All nutritionists indicate the consumption of at least four types of fruit per day, ideally, this recipe was consumed every day, but is not fond of a healthy diet. The benefits will be felt on the skin and the heart grateful.

Papaya juice

2 tbsp (tablespoons) of honey;

1 papaya;

2 spoons (soup) of grain corn or oats;

Sugar to taste;

Blend all ingredients and serve.

Green Juice- detoxifying and anti-inflammatory

It's great for the skin. The cabbage leaf chlorophyll adds flavor and almost no one realizes why the predominant orange and apple

- Lime orange

- cabbage

- Apple

This juice is an ideal antioxidant elixir to be taken on empty stomach

It is widely used by those who do chemotherapy. Also helps prevent lung cancer, and contain all the vitamins

- Orange Pear

- beet- carrot

Grape Juice 

(pure flavonoid). One argument made ​​in the USP found that grape juice has the same pure vasodilator effect of wine, so it is good for the cardiovascular system

Blackberry Juice

It is the fruit of fashion in the category of antioxidants. And as in Brazil has many houses with mulberry trees in backyards, it's tip.

 Blackberry (recovers neurons).

Brazilian Beers (Cervejas Brasileiras)

Brazil is a huge beer (cerveja – pronounced ser-veh-ja) drinking country but it hasn't always been so. During the Portuguese colonial period (from 1500 until independence in 1822), imported Portuguese wine (vinho) and cognac were the most popular among the colonial elite while cachaça was almost the only alcoholic choice for the under classes. Not until the 19th century, when tens of thousands of Europeans immigrated to Brazil, did beer finally begin to gain a foothold; first with European imports and, later in the century, with domestically produced brews.
The late entry of beer into Brazil may have had a lot to do with the very nature of the product itself because beer has three natural enemies: light, heat and age. Even today, it's the reason most beers are packaged in brown bottles and why some brewers ship their product refrigerated. Unlike wine, once beer is bottled or kegged it is never improved by age. It is always at its best when it is fresh but, in Brazil's tropical climate, that often takes some doing. Until the advent of modern refrigeration technologies (in Brazil as well as the United States) and faster methods of transportation, most beers were consumed not too far from where they were brewed.
Today, Brazil is a massive consumer of beer, mainly due to its population of 190+ million and the legal drinking age of 18. Annual total beer production of almost 80 million barrels makes Brazil the fourth largest beer producer in the world while per capita consumption (now at about 47+ liters per year or less than half that of the U.S.) places it behind such other beer thirsty countries as the Czech Republic, Germany, the United Kingdom, Australia, the United States, Spain, Japan and Mexico. Some claim that Brazilians drink more beer during Carnival than the entire rest of the year combined and they may be right. Brazilian Carnival certainly ranks high among the world's great parties.


In spite of the global economic slowdown, which affected Brazil less than many other countries, 2009 beer consumption in Brazil increased more than 5% over 2008 levels — a record 10.7 billion liters. Some attribute this to the slightly higher temperatures experienced throughout the country during 2009.


   Do not Drinking and Driving
In June, 2008, a new drunk driving law (Federal law no. 11.705) went into effect across Brazil that (initially) had more than a few Brazilians literally reeling. The lei seca (dry law) stipulates that any driver caught driving with a blood alcohol level of above .2 mg (for each liter of blood) can be arrested on the spot and criminally charged. The law carries penalties of up to three years in prison, a R$955.00 fine and suspension of the offender's driver's license for one year ... depending upon the circumstances. Police across Brazil were issued bafômetros (breathalyzers) to test suspected offenders on the spot and Brazilians were warned that drinking more than two cans of beer and driving could result in severe consequences. However, while enforcement of the new law started out aggressively, it has since faded in memory, importance and enforcement.


         Kind of Beer
Most all of the beer produced and consumed in Brazil is a light colored (claro or branco), pilsner type lager but there are a few “dark” beers available, albeit, many foreign beer aficionados find them too sweet or only a dark colored lager. Most Brazilian beers range from 4½ to 5½ percentage alcohol by volume. Other beer varieties such as wheat, bock, weisse, etc., are beginning to be produced in Brazil and gain some popularity among the Brazilian beer drinking public but these are not available everywhere and often difficult to find. Numerous micro breweries are also beginning to sprout up in some areas of Brazil but generally only in the very largest cities.
Many Brazilian men (and more than a few women) are avid beer drinkers and love nothing better than a cold chopp (draft beer – pronounced like shoppe) or bottle or can of beer bem gelado (well chilled– pronounced bain jell-ada). And when Brazilians say bem gelado they mean below freezing. In fact, many bars and restaurants sport brewery labeled beer freezers that proudly display the interior temperature, which usually hovers between -4 º and -8 º centigrade or Celsius (18 º to 14º Fahrenheit). It's not uncommon to be served a bottle of beer in Brazil that has a coating of ice or is even partially frozen! But with Brazil's tropical climate, there's much to be said about this Brazilian mania for super chilled beer as it at least helps keep the brew cold a little longer.
               Packaging
Most of the beer served and consumed in Brazil is packaged in either large 600 ml. (20 oz.) bottles (garrafas – pronounced gah-haff-ahs), 355 ml. (12+ oz.) long neck (same as English but pronounced long-ee neck-ee in Brazil) bottles or 350 ml. (12 oz.) aluminum cans (latas or latinhas – pronounced lah-tahs or lah-cheen-yahs). Possibly due to the equipment and hassle required to serve draft beer, chopp is less widely available than bottled beers. Unlike the United States and elsewhere, Brazilian bars and restaurants that do offer chopp usually only serve a single brand (marca) but never the same brand in a bottle. We've got chopp! To top it off, chopp usually costs more than an equivalent quantity of bottled beer and is usually not served quite as cold. No matter what some Brazilians claim, any chopp and its bottled brother are brewed the very same way. There is no difference between the two except the package or lack thereof.
Most bars and restaurants serve the 600 ml. bottle which, while somewhat smaller, is the Brazilian and metric equivalent of the American quart or “bomber”. When served, the 600 ml. bottle is often placed in a large plastic or styrofoam insulating sleeve and communally poured into individual glasses by everyone at the table. The cost per bottle varies depending upon the brand (marca) as well as the status of the bar or restaurant (upscale or not) but is generally between R$ 2.00+ and R$ 4.00+ or about US$ 1.00+ to US$ 2.00+. However, there are many places that cater to tourists and, at times during the year (high season, for example), the price at some bars can be both astronomical and absurd. If you ever find yourself in a bar like this—where the price is over about R$ 5.00+ per bottle (of any size)—you are obviously in the wrong place and need to go elsewhere fast!
Long neck bottles are usually only available at upscale bars and restaurants and can often cost every bit as much, if not more, than a 600 ml. bottle elsewhere. Cans (latas or latinhas) are usually found at beaches, comida por peso (food by weight) restaurants, lower end bars and in many private homes. Supermercados (supermarkets) in Brazil sell cans or long necks for between R$ .90+ to R$ 1.40 each (depending upon the brand) when they have a promoção (sale). Many upscale Brazilian bars have a nightly happy hour (same phrase and usage in Brazil) during the weekdays—usually from 6:00 pm to 7:00 or 8:00 pm. Just as in the U.S. and elsewhere, some offer beer specials and/or free appetizers during happy hour.
By far, the largest share of the Brazilian beer market (a whopping 80+%) belongs to Brazilian beer giant Ambev (Companhia de Bebidas das Américas). Ambev produces the popular Brahma, Antárctica, Skol and Bohemia brands (marcas) as well as other less prominent beer brands and numerous soft drinks. It is by far the largest brewer in Brazil and was formed in 1999 by the merger of Brazilian beer titans Brahma and Antárctica. Before the merger was approved, the Ambev group had to convince the Brazilian government's anti-trust agency CADE (Conselho Administrativo de Defesa Econômica) that only a merger could help Brazilian brewers to compete successfully in the global market. But the merger mania didn't end there.
In 2004, Ambev, in turn, merged with Belgium based Interbrew (brewers of Stella Artois, Becks, Bass, LaBatt and Leffe and about 200 other brands) to form the world's single largest brewer by volume, with 14% of the worldwide beer market and revenues only once exceeded by American beer colossus Anheuser-Busch, maker of the world's number one selling beer, Budweiser. Now, even Anheuser-Busch is part of AB-InBev. (Anheuser-Busch InBev) after the November, 2008, $52 billion purchase of Anheuser-Busch by InBev. The second largest selling brand in the world is Asahi (Japan) and in third place, is the Brazilian brand Brahma. In fact, Brahma together with Antárctica and Skol are among the ten top selling beers in the entire world.
There are other players in the Brazilian beer market but, at best, they can only struggle to gain or maintain a number two position to Ambev. Additionally, over the past ten years or so, Brazil has increased imports of beers from Europe and the United States and now it's possible in some locales to find such brands as Heineken, Miller Genuine Draft (MGD) and even Budweiser, however, they are usually more expensive because they are imported.

Cachaça Cocktails.CAIPIRINHA FROM RIO DE JANEIRO

         DELICIOUS CAIPIRINHAS  RECIPES





Ingredients


4 lime wedges (from 1/2 lime)
7 green grapes
2 teaspoons raw sugar, such as turbinado or Demerara
1/4 cup (2 ounces) cachaca
3 tablespoons (1 1/2 ounces) semisweet white wine such as Gewürztraminer
8 to 10 ice cubes


Special equipment:
1 (4-to 5-inch) wooden skewer
In cocktail shaker, stir together lime wedges, 5 grapes, and sugar. Using wooden muddler or spoon, pound and press until fruit is crushed and juices are released. Add cachaca, wine, and ice, and shake vigorously for 25 seconds. Pour into old-fashioned glass. Thread remaining 2 grapes onto skewer, place in drink, and serve immediately.






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Amazonia


2 tablespoons (1 ounce) cachaca
6 fresh mint leaves
8 to 10 ice cubes
2 tablespoons (1 ounce) apple juice
1 tablespoon (1/2 ounce) freshly squeezed lime juice
1 tablespoon (1/2 ounce) simple syrup
6 tablespoons (3 ounces) Champagne or any sparkling wine
1 apple slice




In cocktail shaker, stir together cachaca and mint. Using wooden muddler or spoon, pound and press just until mint is bruised. Add ice, apple juice, lime juice, and simple syrup, and shake vigorously for 25 seconds. Strain into Champagne glass. Top with Champagne. Place apple slice in drink and serve immediately.




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Tangerine-Ginger Caipirinha


•3 small chopped seeded tangerines or small oranges (no need to peel)
•1/4 cup sugar
•1 tablespoon grated peeled ginger
•3/4 cup tangerine juice
•1 1/2 cup cachaça (Brazilian sugarcane liquor) or vodka.
Divide tangerines or small oranges among 6 tumblers. Add 2 teaspoons sugar and 1/2 teaspoon grated peeled ginger to each glass. Crush the ingredients in the bottom of the glass with a muddler or handle of a wooden spoon. Top each drink with 2 tablespoons tangerine juice and 1/4 cup cachaça (Brazilian sugarcane liquor) or vodka. Fill glasses with ice cubes, stir, and serve.




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Plum Caipirinha


•2 ripe, firm red plums
•1/2 cup refined, white sugar
•1/4 cup brown sugar
•1/4 cup water
•3 limes, diced and pitted
•1 cup cachaça
Halve and pit plums. Whisk the sugars and water together in a small saucepan. Add the plums and simmer over medium heat, until tender but not mushy, about 10 minutes. Cool plums in the liquid.




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Strawberry & Basil Caipirinha
•2 oz. Leblon Cachaça
•3 strawberries
•3 basil leaves - torn
•¼ lime
•2 tsp superfine sugar or 1 oz simple syrup
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry and a basil leaf.

Coconut water (água de coco )

Coconut water (água de coco in Portuguese) is the clear liquid inside young green coconuts. Inside the coconut is a round cavity which is filled with this liquid, surrounded by a jelly-like substance. As the coconut matures, the liquid evaporates, and the jelly hardens into the familiar white "meat" of a dried coconut. It is very refreshing drink, and in Brazil is usually served directly from a chilled fresh coconut, which has been opened on the top with a machete. Coconut vendors are ubiquitous on Brazilian beaches, and can be found as well on streets and squares all over Brazil. Coconut water is extremely nutritious, without having many calories, and is often recommended for people with dietary products. It has only 16.7 calories in 100 grams, and has high amounts of potassium and and other minerals. In fact, per ounce, coconut water has more electrolytes than most sport drinks, and more potassium than bananas. It is a sterile liquid, so there is no health concerns in areas where water might be polluted. It is even used as an intravenous hydrating solution in some tropical areas where no saline solution is available.

Acai berries: the richest fruit sources of antioxidants.

A Brazilian berry popular in health food contains antioxidants that destroyed cultured human cancer cells in a recent University of Florida in Gainesville study, one of the first to investigate the fruit’s purported benefits.


Published today in the Journal of Agricultural and Food Chemistry, the study showed extracts from acai (ah-SAH’-ee) berries triggered a self-destruct reaction in up to 86 % of leukemia cells tested, said Stephen Talcott, an assistant teacher with University of Florida’s Institute of Food and Agricultural Sciences.


“Acai berries are considered one of the richest fruit sources of antioxidants,” Talcott said. “This reasearch was an important step toward learning what people may gain from using dietary supplements, beverages or other products prepared with the berries.”


He cautioned that the research, funded by University of Florida sources, was not planned to show whether compounds found in acai berries could prevent leukemia in people.


“This was just a cell-culture model and we don’t want to give anyone fake expectation,” Talcott said. “We are optimistic by the findings, however. Compounds that show good activity against cancer cells in a model organism are probably to have favorable effects in our bodies.”


Additional fruits, as well as grapes, guavas and mangoes, have antioxidants shown to kill cancer cells in comparable studies, he said. Experts are not sure how much effect antioxidants have on cancer cells in the human body, for the reason that factors such as nutrient assimilation, metabolism and the influence of other biochemical processes may influence the antioxidants’ chemical activity.


Another University of Florida research, slated to end in 2006, will explore the effects of acai’s antioxidants on healthy human subjects, Talcott said. The research will decide how well the compounds are absorbed into the blood, and how they may change blood pressure, cholesterol levels and associated health indicators. Up to now, just primary study has been done on acai berries, which include at least fifty to seventy five as-yet unknown compounds.


“One reason so small is known about acai berries is that they’re perishable and are usually used right away after collecting,” he said. “Products made with processed acai berries have only been accessible for about 5 years, so researchers everywhere in the world have had small or no chance to study açai.”


Talcott said University of Florida is one of the pioneers institutions outside Brazil with people researching açai berries. Besides Talcott, University of Florida’s acai research team includes Susan Percival, a university lecturer with the food science and human nutrition department, David Del Pozo-Insfran, a doctoral scholar with the department and Susanne Mertens-Talcott, a postdoctoral associate with the pharmaceutics department of University of Florida’s College of Pharmacy.


Euterpe oleracea palm tree produces acai berries, common in floodplain areas of the Amazon River, Talcott said. When mature, the berries are dark purple and about the size of a blueberry. Açais have a slim coating of edible pulp around a big seed.


In the past, Brazilians have used acai berries to treat digestive problems and skin conditions, he said. Current marketing efforts by retail merchants and online businesses recommend acai products can assist clients lose weight, lower cholesterol and increase energy.


“Many claims are being made, but most of them haven’t been experienced scientifically,” Talcott said. “We are just starting to comprehend the intricacy of the acai berry and its health-promoting effects.”


In the present University of Florida research, 6 singular chemical extracts were made from acai fruit pulp, and every extract was made in seven concentrations.


Four of the extracts were shown to kill considerable numbers of leukemia cells when applied for twenty four hours. Anywhere from about 35% to 86% of the cells died, depending on the concentration and extract.


The University of Florida research shows that research on foods not usually consumed in the US is imperative, since it may lead to surprising discoveries, said Joshua Bomser, an assistant lecturer of molecular nutrition and functional foods at The Ohio State University in Columbus, Ohio.


“Growing use of vegetables and fruits is related with diminish risk for a lot of diseases, as well as cancer and heart problems,” said Bomser, who studies the effects of diet on chronic diseases. “Getting no less than 5 servings daily of these substance is still a great advice for promoting best possible health.”

CAIPIRINHA RECIPE

                                                                                                
                                                                     Caipirinha
This traditional Brazilian drink prepared with cachaça is very popular in Europe and the U.S. I guess you could say it USED TO be Brazil's best-kept secret, but it's the connoisseur's cocktail of choice from New York City to Miami, commanding hefty prices. The first time I had one outside Brazil was a long time ago: I walked into a small bar in Domodossola, a small city in northern Italy near the Swiss border, and had a great caipirinha prepared for me by an Italian barman in love with Brazilian music...and caipirinhas! Some of the foods to eat with caipirinhas: fried manioc, codfish balls, and caldinho de feijão (soupy black beans served in a tall glass or a small bowl). Enjoy!
1 lime
2 ounces of cachaça
Sugar to taste
Ice cubes


Wash the lime and roll it on the board to loosen the juices. Cut the lime into pieces and place them in a glass. Sprinkle with the sugar and crush the pieces (pulp side up) with a pestle. (We have a long, wooden one from Brazil, made specifically for this purpose.) Just enough to release the juice, otherwise it'll get bitter. Add the cachaça and stir to mix. Add the ice and stir again. It is delicious and potent!
You can also make a pitcher of caipirinha. Figure out how many people and multiply amounts. If you can't find cachaça where you live, use a good vodka. The drink will then be called caipiroshka. No vodka? Use white rum and you will have a caipiríssima. Caipirinhas made with sake and lychee are all the rage in Brazil now! Try one...We have a recipe for caipirinha made with tangerine, but you can also try the Brazilian fruit called lima-da-Pérsia (pictured here), strawberries, kiwi, fresh passion fruit with mint, passion fruit with pitanga, watermelon, you name it...To see all kinds of Brazilian fruits, visit our At the Feira pages.
The city of Paraty gave its name to the drink: parati is a synonym for cachaça. Other words for it include: pinga, caninha, branquinha, malvada. There are tours of distillers in the state of Minas Gerais, much in the same way as you'd tour vineyards in Sonoma Valley, France or the Brazilian Vale dos Vinhedos, with the added bonus of their famous regional cuisine. Cachaça is also notorious for brands with pornographic labels...they're hilarious!
Cachaça has also inspired many famous Brazilian songs, "Moda da Pinga" and the famous carnaval song "Cachaça" are my favorites.
You can use cachaça to flambé bananas and other food; add it to hot chocolate and even to coffee; marinate pork loin and pork chops, etc.
Senac has published a book about cachaça that's extremely informative; I finally found out why it's different from rum, for example...It's made from cane juice outright. You can also get the Caipirinha book above on your next trip to Brazil.

A great place to visit in Leblon is Academia da Cachaça, Rua Conde Bernadotte. Great selection of drinks and traditional foods to eat with them. A new place to taste very special cachaças is located in the Lapa district of Rio: Cachaçaria Mangue Seco, Rua do Lavradio.

SUGAR CANE JUICE AND"YES WE HAVE BANANAS"

Sugar cane is an important member of the plant kingdom. It is originated in India. Now it is cultivated in several countries of the world.

The world’s largest producer of sugar cane is Brazil. India now has the second position only. Sugar cane is processed into various products like molasses, ethanol, table sugar, rum etc.


Sugar cane juice is commonly devoured in all the countries where it is produced. Sugar cane juice is a highly refreshing drink. It contains about 15 per cent natural sugar and is rich in organic salts and vitamins.
The sugar cane juice has several health benefits and medicinal properties most of which remains unknown to the masses. It strengthens the stomach, kidneys, heart, eyes, and brain and sex organs. It can be used in the treatment of fevers. In fever related diseases, where there is great protein loss, sugar cane juice supplements the body with necessary protein and food elements.


Sugar cane juice has no simple sugar. It can be cherished by diabetics without any concern. It is excellent for digestion. Sugar cane juice is a mild laxative too due to its high potassium content. It is a rich source of iron and calcium also.


Sugar cane juice is alkaline in nature. It helps the body in fighting off cancer. s The sugar cane juice is especially effective in prostate and breast cancer and helps to put the patient on the path of recovery and excellent in treating urinary related diseases. It keeps the urine flow clear and aids the kidneys to perform better and relieves the burning sensation which arises due to infections of the urinary tract.




THE MOST POPULAR  BRASILIAM BANANAS       

                                                              Brazil is pride of place belongs to the banana, even though it only came to Brazil after the arrival of the Portuguese. It is the most commonly eaten fruit in the country, and Brazil's production is second in the world, trailing only India's.Even though the fruit is not native to Brazil, and can be grown successfully almost everywhere in the country.Recently the Brazilian Department of Agriculture identified the six most common banana varieties in Brazil and published a taste and nutritional comparison of them.

                                                   
 Banana prata (silver banana) - Description: up to 10 inches (25 cm) in length. Not as sweet as most other eating bananas. Can be fried as well as eaten raw. The most commonly eaten variety in Brazil. Nutritional characteristics: Like the banana-maçã, an important source of manganese.


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Banana-da-terra (known in English as plaintain) -  Has less sugar than most bananas and more starch. Not eaten raw, but cooked when green (starchy taste) or when ripe (sweet taste). Nutritional characteristics: the most highly caloric banana, due to presence of starchy carbohydrates. Up to 60% higher calories than some other varieties of banana.

 Banana-maçã (Apple banana) - Description: up to 6 inches (15 cm) in length. Sweet and with flavor reminiscent of apples. Skin is dark yellow and when ripe, the skin can turn completely black. Nutritional characteristics: the banana variety that is richest in manganese, important in the metabolism of proteins and carbohydrates.









           
                                                                   

CAFE - THE "WELCOME" IN BRASIL

One could sit here and write volumes about coffee in Brazil, but if you want to read a good book about it, go to your local library and look for a copy of Vassouras: A Brazilian Coffee County, 1850-1890. The Roles of Planter and Slave in a Changing Society. Stanley J. Stein. New York: Atheneum, 1976. Instead, we'll tell you a little about cafezinho, a word that more than being a diminutive for café is almost a synonym for "welcome" in Brazil. (The antique coffee maker pictured here comes from Minas Gerais.)


Wherever you go, the minute you walk in the door, someone will pop the question "você toma/aceita/quer um cafezinho?" (do you want a cafezinho?) and they won't take no for an answer. Or maybe they won't even ask and the cafezinho will soon materialize on a dainty tray brought in by a maid. In offices, someone will come by and serve cafezinhos to you at your desk, so don't be surprised if, smack in the middle of a business discussion, your Brazilian counterpart offers you a cafezinho too. And, at that point, the conversation may well switch to a non-business topic while you sip away at your coffee. Or you can "belly up to the bar" at any botequim with a counter in Rio and enjoy your cafezinho in a traditional botequim cup...I got one as a present from a botequim owner in Leblon and now use it at home in Miami. Even Starbucks at the chic Shopping Leblon in Rio gives the option of having a paper cup like in the U.S. or a real cup!


Espressos have become so common now in Brazil that you have to specify "carioca," if you want a traditional cafezinho in Rio de Janeiro. At the padaria or bakery, you can still order a cafezinho the old way...Who knows for how long, though!


Cafés are meeting points for business discussions, birthday celebrations, and plain kaffeeklatsch in the afternoon. People, especially those who live alone, are also in the habit of having breakfast in a bakery or café. And entire families go out to these places for breakfast on the weekend; they're the IN place to meet your friends to chat and read the Sunday paper together

DRINKS,FRUITS AND JUYCES FROM BRASIL.