Fresh juices. Recipes.

Recently got into a little cafe, specializing exclusively in healthy juices. As it turned out, there people rushing with terrible force. I also bought a cup. Vkusnischaaaa - incredible. And the price - on the contrary - as much $ 5. Not long thinking, we went and bought a juicer. The houses have the same juice and were pleased. 

So, actually, recipes. 

Cocktail "Tropic" 

2 grapefruit, 1 pineapple, 2 small apples 
Pineapples should choose heavy, because they contain more moisture and the fruits of these more juice. Peeled and chopped fruit put in a juicer. Juice is a nice mild sweet-sour taste, remarkably refreshing in the heat. Serve with ice cubes. 

"Green Country" 

1 large cucumber, 2 celery stalks, 1 small clove garlic, a piece of root ginger (1cm) 
Peel garlic clove and remove the skin from the ginger. Cucumber and celery cut into pieces (if you peel the bitter, cucumber is better to clean). Ginger and garlic are fed into the juicer along with the cucumber. A great cocktail in order to keep skin healthy and beautiful. 


Vitamin punch 

2 yellow peppers (paprika), 3 oranges, 2 apples, 2 pears, 1 / 2 grapefruit 
Clean the peppers from seeds and skip along with the fruit through the juicer. This cocktail will help strengthen the immune system before the onset of autumn. 

"Purple rain" 

2 medium beets, 2 carrots, 1 lemon, 3 apples, ginger root about 5cm long 
Beets and carrots better clean, but if you take a young vegetables from the summer, then they can be just a good wash brush, and have even left a little bit of beet tops. Lemon cleanse from cover, remove the skin from the ginger. Wring out the juice from vegetables. Be careful - beet juice leaves stubborn stains. But the resulting cocktail can be considered a true energy drink. 

"Summer Afternoon" 

1 small pineapple, 1 / 2 ripe melon, 1 large apple, 2 oranges 
This cocktail is very loved by children, as it turns out, refreshing and at the same time sweet. Excellent tool for preventing colds (cocktail is rich in vitamin C). 

Nectar Druids 

1 / 2 cups of broccoli inflorescences, 3 medium carrots, 1 apple, handful of parsley, 1 / 2 peeled lemon 
The resulting drink is rich in calcium, which makes it particularly useful for children. 

Siesta 

3 peaches, average bunch of green grapes, 2 carrots 
The juice turns a beautiful yellow-orange color and is rich in beta-carotene. 

To derive the toxins from the body, which has accumulated because of the fumes, well helps grape juice. 

To recreate: 
1 orange, 1 / 4 grapefruit, 1 / 4 lemon with peel, it is recommended after receiving abundant heavy meals or after a long stressful working day at work. 

Cold: 
1 large orange, 1 / 2 lemon with peel, 1 / 4 cup of mineral water, for decorating, add an orange slice. 

To reduce weight: 
1 / 2 pink grapefruit, 2 apples, if you feel hungry, drink between meals 

To cleanse the blood: 
3 sweet apples, 8 strawberries. Juice remarkable color and pleasant taste. 

To improve the complexion: 
8 strawberries, 2 sprigs of green or black grapes. 

Very good for health: 
1 persimmon, 1 slice of chopped pineapple, 1 pear. 

To maintain the immune system: 
3 carrots, 1 bunch of celery, 1 apple, 1 / 2 beet with leaves, leaves sprouted wheat, a small bunch of parsley. 



To strengthen the nervous system: 
1 / 2 tomatoes, 100 grams of cabbage 2 bunches of celery. 

To improve the condition of the skin: 
6 pcs. carrots, 1 / 2 green pepper, especially recommended for adolescents. 

To enrich the blood iron: 
5 pcs. carrots, 6 spinach leaves, 4 leaves of lettuce, 1 / 4 turnips, 4 sprigs of parsley. 

For the removal of toxins: 
If you eat a lot of meat, you recommend this juice: 2-3 pcs. carrots, 1 / 2 cucumber, 1 / 2 beet with leaves. 

Favorable effects on the stomach: 
1 / 2 tomatoes, 100 grams of cabbage 2 bunches of celery. 

To strengthen the bones: 
5.6 pc. carrots, 4 cabbage leaves, 4 sprigs parsley, 1 / 2 apple (recommended for children). 

To strengthen nails: 
6 pcs. carrots, 1 / 2 parsnips (from portions of carrots). 

To improve sleep: 
5 pcs. carrots, 2 celery stalks, a bunch of parsley. 

Useful for your health: 
6 pcs. carrots, 1 / 2 beet with leaves. 

Drink to the beautiful state of health: 
Highly energetic juice: 6 pcs. carrots, 1 / 2 beet with leaves, 3 bunches of parsley. 

To remove the tiredness of the eyes: 
6 pcs. carrots, 1 / 4 cabbage (relieves redness of the eyes). 

If discomfort in the stomach: 
120 gr. fennel, 30 gr. beet leaves, 2 apples. 

Useful for your health: 
1 slice of chopped potatoes, 5 pcs. carrots, 1 apple, a bunch of parsley. 

Juice yields startling results: 
5 pcs. carrots, 1 apple, a bunch of parsley. 

Drink to your appearance: 
Highly energetic juice: 6 pcs. carrots, 1 / 2 beet with leaves, 3 bunches of parsley. 

To clear the lungs of toxins: 
5 pcs. carrots, 4 sprigs parsley, 1 / 4 of the total servings of potato products, 4 sprigs of water cress. 

To strengthen the immune system: 
6 pcs. carrots, 2 celery stalks, a bunch of parsley, two heads of garlic is recommended as an antiviral agent. 

To strengthen nails: 
1 small cucumber, 4 pcs. carrots, 3 leaves of cabbage, 1 / 4 servings of whole green pepper. 

It gives the skin a smooth appearance: 
5 pcs. carrots, 1 apple, ginger. 

To improve the work of the pancreas: 
4 pcs. carrots, 1 apple, 4-5 leaves of lettuce, 60 gr. Brussels sprouts. 

To raise the energy of tone: 
6 pcs. carrots, 5 sprigs parsley (especially for boys). 

Calming the nervous system: 
2 rings of pineapple, 2 stalks of celery. 

One of the best juices for health: 
5 pcs. carrots, 1 apple, 1 / 4 of the entire portion - beets with leaves. 

Anti-cold remedy: 
5 pcs. carrots, 1 apple, ginger. 

To cleanse the skin: 
6 pcs. carrots, 3 pc. green peppers, a little cabbage, spinach, turnip leaves. 

To restore the body: 
2 pineapple rings, 3 radish and dandelion (especially useful after the winter season) 


Cocktail Energy 

- 2 cups chopped carrots 
- 1 / 2 cup cucumber 
- 12 leaves of spinach 
- 1 peeled lime 
- 1 cup chopped celery 
- 1 apple 
- 1 tomato 
- 2 tablespoons honey 

Treat all products except for honey, in a juicer. Add the honey and mix well. Serve immediately after cooking and added at the request of a few ice cubes. 

Fruit Mix 
- 4 selected apricot of medium size 
- 2 cups diced melon purified 
- 1 large apple without the core 
- 1 peeled orange 

Process the fruit in a juicer, mix well, add a few ice cubes and immediately serve. 

Temptation 
- 6 picked apricots 
- 2 cups purified melon 
- 1 / 2 cup orange juice 

Process the fruit in a juicer. Mix well received extract. Add 6 ice cubes. 
Go to the table in a medium-sized glasses, garnish strawberries or maraschino and orange slices. 

"Pink Cloud 
- 1 cup strawberries 
- 1 whole peeled orange 
- 1 cup diced pears without core 
- 1 small chopped carrot 

Process in juicer. Thoroughly. 
Go to the table. Add a few ice cubes. 

"Miraculous extract" 
- 1 cup diced peeled pineapple 
- 1 cup diced apple without the core 
- 2 small carrots, chopped 
- 1 peeled orange 
- 2 chopped celery stalks 
- 1 peeled lime 

Process the fruit in a juicer. Carefully 
mix. Add a few ice cubes. Go to the table. 

Juice from pineapple, peaches and pears 
- 1 / 2 peeled and cut in half pineapple 
- 2 pears halved, pitted 
- 2 small ripe peaches, pitted 
Process the pineapple, peaches and pears in a juicer. Go to the table.

Juices: Preparation of raw materials and equipment for juices

Collection and sorting of fruits and vegetables. Fruits and vegetables should be collected in the morning, immediately after the dew dries. For the processing of juice, they should be fully ripe, for use as fresh. Apples, pears, quince, plums, peaches, apricots, tomatoes can be harvested in a wicker basket with a capacity of 8-10 kg or plastic buckets. Cherries, cherry, buckthorn, Actinidia, lemongrass, strawberry is better to gather in small containers, the Lubyanka, sieve, flat bowl with a capacity of 3-5 kg. Fruits and vegetables are sorted at the time of collection or, if they are purchased in the store, before washing, removing spoiled. 

Sink. Cherries, apricots, plums, gooseberries, currants, mountain ash and other conveniently washed in wicker baskets, a large sieve or colander (Fig. 1). Filled container is immersed in a bucket or pan with water, shaking from side to side, then washed under the tap. Apples, pears, quince, tomatoes, carrots, parsley (root), celery and other fruits and vegetables with firm flesh wash their hands in water or brush, then rinsed under the tap. berries with tender flesh - raspberries, blackberries, strawberries, grapes, etc. are washed only in the shower in a sieve or colander, allow water to flow down, then wet milled. 

Tara. When harvesting juice in store used glass bottles - cans and bottles of different capacity. Banks sealed tin lids, food coated with varnish (yellow) or glass lids with clips. Polyethylene lid for sealing juices are not suitable. Bottles closed cork or plastic stoppers with the obligatory surguchevaniem. Before using the container is soaked in a concentrated solution of baking soda (in 1 liter of water 1 tbsp. Spoonful of baking soda on horseback) for 3-4 h, then washed in a warm and repeatedly rinsed in cold water. Just before bottling the juice cans and bottles inside scalded with boiling water or treated with hot steam, or heated in a hot oven. 

Inventory. For sterilization of juice is necessary to have a large (5-10 liter) stainless steel or enamel saucepan. It should not be used for any other purpose. For the pasteurization of juice in the container must have a water bath (Fig. 2) - a specially made tank or a large shallow pan (for small jars) loose-bottomed metal or wooden reshetochkoy. For sealing jars used tin lid, manual or semi Beading machine (Fig. 3), which can be purchased at hardware stores. Juices for the preparation of blends, cocktails and other drinks can be mixed with hand vzbivalok, wire whisks or blender, in a shaker. Before the cooking juices to a rainy day all equipment used in canning, carefully washed, scalded with boiling water. Grinding of raw materials. For the grinding of solid materials using mechanical and electrical Mandoline (float), grinder or specially constructed crusher (Fig. 4). Crushers consist of two cylinders of length 15-25 cm and a diameter of 6-8 cm Rollers are made of stainless steel or hardwood (oak, beech, pear, apple, dogwood). Rollers Preparation of raw materials and equipment for cooking juices have kosorebristuyu surface. They were fixed in bearings that are installed on the frame and connect together by means of two gears of different diameters. Above the rollers perpetuate bucket for receiving raw materials. Rollers are driven by a pen or from household electric. Gears set so that the rollers rotate in opposite directions. The gap between them should be regulated depending on the type of raw material. Fruits and berries with tender flesh can grind tolkachikom. Raw materials, especially solid (beets, carrots, etc.) and conveniently grind on electric and mechanical Mandoline, as well as using ordinary graters. Graters should be made of tin, covered with a protective varnish (tinplate) or stainless steel. 

Blanching. Some fruits and berries (plums, currants, gooseberries, etc.) contain a lot of pectin substances, which hinder the impact of juice. For the destruction of pectin gel prepared raw materials or pulp before pressing need to heat, steam thoroughly, scald, ie, Blanch. Blanch water or steam. Whole, sliced or chopped fruits and vegetables can withstand a certain time, depending on the consistency of raw materials, in a small amount of hot (80-85 ° C) water under the lid or steamed until tender. Time and temperature of blanching depends on the type of raw material, its degree of ripeness and size. When blanching of the microorganisms are killed, and destroyed by enzymes that oxidize the vitamins in fresh chopped raw material in contact with air it. 

Getting the juices. When removing a large quantity of juice is not less than 5 liters is expedient to use screw press basketware (Fig. 5, 7) or a framework (Fig. 6), which can be purchased at hardware stores. Crushed mass is placed in a three-layer gauze bag or linen napkin, that adds Pack 1 (Fig. 6). If a lot of pulp, the thickness of one layer should be 15-20 cm, and between the layers of paving round wooden bars with a diameter equal to the diameter of the basket press. Such lattice necessarily put on the top layer of pulp. Screw presses are turning so that the material was crushed under the pressure. Pressure must be increased gradually so that pulp is not "pressed", ie, better to give juice, which immediately begins to drain into the pan substituted. When the sap begins to flow slowly turn the screw again. After tightening the screw to failure pulp stand up until the juice would flow stream. When the juice starts to drip, the screw spins and re-tightening. If after this the juice stops flowing, the screw is fully spiral pulp is stirred and then create pressure. This is repeated 2-3 times. If the molded mass is not completely gave juice, pomace collected from several portions, re-loaded into the press and further pressed flat. In the absence of the press juice squeeze as follows. They take a small bag of pure solid rare fabrics, fill it with crushed raw material (4-5 kg) and knotted. Bag placed on a wide clean slate with smooth, longitudinal grooves. One end of the board lifts, and under the second (lower) put the dishes to collect the juice. In a bag put plywood circle, and on top of his load. Under the influence of the cargo juice begins to flow from the bag and sent to a groove in the collection. When the sap ceases to be allocated, the load increases, and so on until the juice is not fully otozhmetsya. Recently, for juices are widely used auger juicers (Fig. 8) or a meat grinder with special nozzles (Fig. 9). These devices are suitable for obtaining juices from raw materials with soft pulp (tomatoes, berries) or pretreated clear juices can be obtained by means of steam in special pans-sokovarkah (Fig. 10) or in makeshift sokovarkah (Fig. 11) (1-fire; 2-water, 3-plate, 4-sokosbornik; 5-berries or fruit pulp, 6-cloth or flannel, 7-cap, 8-ends tied in a cloth.). 

Causes of spoilage of juices. If in the process of juicing were not met all the conditions of sterility and in a hermetically ukuporennoy juice left microorganisms, then some time later at the appropriate temperature, they begin to multiply, separating their waste. In the case where the juice remains an energetic mold spores on the surface of the juice will islets, which constitute the mycelium of fungi. If the bank is a small space, not filled with juice, then for the life of molds will be oxygen missed, and the growth of mold will stop. Conversely, if this space is large, the fungus develops on the entire surface of juice and juice spoils. When you break down the yeast fermentation of sugar from carbon dioxide release. Under pressure from its cap, frustrated by traffic jams, and juice spoils. Micro-organisms developing in the acidic juice products do not emit harmful to human body. Therefore, the dishes with juice, in which the visible signs of fermentation, you should immediately open, the juice to boil and use for cooking Kiselev. If all conditions in the juice do not develop the microbes. However, under the influence of light, oxygen, air contained in the blank space, and high temperature storage in the juice can occur various physical and chemical changes that cause darkening or clouding of the juice, which drastically reduces its quality. 

Storage of juice. Juices should be kept in the dark at a temperature not exceeding 12 ° C in jars and bottles, filled completely and hermetically corked. In such circumstances, juices stored without significant loss of vitamins to 1 year. At room temperature, after 6 months of storage of vitamins in the juices decreases sharply. All the necessary equipment for receiving and preserving the juice must be prepared in advance. It is also necessary to procure a label with the words: "natural apple juice from the fruit varieties McIntosh, 2003, September" or "juice from rhubarb with sugar, 2004, May", or "sour apple juice for blends, 2003, August and etc. It is easier to find the right product and the date of manufacture would not be used in food, especially children, the old juice.

Coffee Oriental

With coffee in eastern recipes do not be surprised, encountering an unfamiliar word: ibrik. So we called the usual pot-Turk, or Cezve (shirokodonnuyu a small bowl with a narrow mouth for brewing coffee). I now invite the honored guest (a nice visitor) and - experiment! 
Coffee Oriental: please be patient and enjoy the ride! 

finely grinds coffee beans. Fall asleep in ibrik one spoonful of sugar (at a cost of - one cup of coffee) and fill it with water (3 / 4 parts). When the water boils, asleep ground coffee (1-1,5 spoon for a cup). Stir and stirs until the foam rises. Then fill the remainder of the water and reheated until the foam, but not bring to a boil. Note: do not bring to a boil! A fire was very weak: the slower will be heated coffee, the better. 

Coffee in Arabic: caramel heart! 

In ibrik asleep spoonful of sugar, warmed up on a slow fire that it melted. When the sugar will get rich yellow color, pour the water. Boiling, then fall asleep ground coffee (at the rate of 1-1,5 spoon for a cup), stir, and stirs until the foam rises. Then fill the remainder of the water is reheated until the foam, but, again, in no case without boiling! 

Yemeni Coffee with ginger: exciting exotic! 

You need (for 3 servings): coffee beans - 3 tbsp. spoons, peeled and chopped ginger - 1 small piece, cold water - 1 and 1 / 2 cup sugar - 1 tsp. 
Cook coffee in Arabic, with the addition of ginger. Is poured into cups and enjoy a drink with a strong dark coffee-ginger flavor, unusual for a European. 

Turkish coffee: Let's play on the contrasts! 

In the small eastern coffee (100 g) fell asleep 2-3 teaspoons very finely ground coffee, fill it with fresh cold water and warmed up on low heat (ideally, a traditional form - in the hot sand). When the foam rises, once served with coffee in the same vessel (in ibrike, Cezve), together with an empty cup and a glass of cold water. We drink small sips of coffee and drank cold water. Note: This drink coffee without sugar. 

Turkish coffee with orange fragrance: heady and citrus! 

You need (1 serving): hot filtered through a strainer unsweetened Turkish coffee - 125 ml, brandy - 30 ml, finely polished orange peel - a pinch, whipped cream - 1 tbsp. spoon. 
Cook coffee, put sugar to taste, add the brandy and zest. Mix, the top Put the whipped cream and serve. 

Algerian Coffee: hot fun! 

You need (1 serving): coffee - 1 cup, wine - 1 tbsp. spoon, ice cream - 1 tbsp. spoon, sugar - to taste. 
Prepare strong coffee, add sugar to it. Wine warms up. Then Put the ice into a glass and fill it with hot wine and hot coffee. 

Fragrant strong coffee on the eastern recipes will give you and your guests an exciting fun!