Healthy Drinks From Fruit And Berry Plants. Morse. Kvass. Cocktail. Recipes. How To Cook. Photo

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Healthy Drinks From Fruit And Berry Plants. Morse. Kvass. Cocktail. Recipes. How To Cook. Photo
Healthy Drinks From Fruit And Berry Plants. Morse. Kvass. Cocktail. Recipes. How To Cook. Photo

Video: Healthy Drinks From Fruit And Berry Plants. Morse. Kvass. Cocktail. Recipes. How To Cook. Photo

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Video: Sea-buckthorn mors - non-carbonated Russian fruit drink ♡ English subtitles 2023, January
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Fruit and berry plants are widely used in the preparation of dietary rations, in the treatment of patients suffering from various diseases. In case of cardiovascular diseases (atherosclerosis, hypertension, myocardial infarction, circulatory insufficiency, etc.), the use of fruits and berries is especially useful. They, as carriers of alkaline valences, contribute to the elimination of acidosis that develops with insufficient blood circulation, the elimination of accumulating metabolic products, since they are poor in nitrogenous substances and rich in water, which is absorbed more slowly and is excreted faster than free liquid.

Fruit drink
Fruit drink

Fruit and berry plants contain little sodium salts and quite a lot of potassium salts, which have a positive effect on the water-salt metabolism disturbed in cardiac patients. Here the diuretic effect of potassium affects, as well as its positive effect on the contractility of the myocardium. A particularly good therapeutic effect is provided by the so-called potassium diet, as well as the periodic inclusion of apple "potassium" days against the background of a hypo-sodium diet.

Sea buckthorn
Sea buckthorn

The reason for the inclusion of fruits in the diet of patients with atherosclerosis, myocardial infarction and hypertension is the practical absence or low content of fats, cholesterol, table salt in them, as well as the presence of vitamin C, potassium salts, cell membranes, containing fiber and promoting the elimination of a significant amount from the body cholesterol. The predominance of fresh vegetables and fruits in the diet limits the development of putrefactive processes in the intestines, which is especially important for hypomotor intestinal dyskinesia, which is characteristic of elderly people and leading a sedentary lifestyle.

При гастритах с повышенной секрецией и язвенной болезни в период обострения плоды исключают. В период затихания процесса разрешают желе из разбавленных фруктовых и ягодных соков из некислых сортов ягод и фруктов. Фрукты, содержащие эфирные масла и богатые клеточными оболочками, клетчаткой, исключают. Разрешают гомогенизированные фрукты, а вне периода обострения - мягкие, спелые, сладкие сорта ягод и фруктов в непротертом виде.

Apples
Apples

For gastritis with secretory insufficiency, fruit and vegetable juices, fruit and berry navars are widely used. During the period of exacerbation of the process, fruits are consumed in mashed and boiled form (mashed potatoes, jelly, jelly). Outside the period of exacerbation, patients should not limit the use of fruits, berries and subject them to special culinary treatment. Vegetables and fruits are necessary not only to increase the motor function of the stomach, but also as a source of phytoncides for the sanitation of the gastrointestinal tract - the bactericidal properties of gastric juice are violated in achilia.

In acute gastroenterocolitis, fruits are excluded from the diet. Tea with lemon, rosehip decoction, diluted juices of fruits and berries are allowed. Preference is given to juices or decoctions containing a significant amount of tannins (blueberry decoction, dogwood jelly, black currant, quince juice). As the acute phenomena are eliminated, fruit and berry jelly, jelly, and then fruits, poor in cell membranes and fiber, are gradually included.

In the treatment of patients with acute and chronic colitis, apple days (1.5-2.5 kg of pureed freshly prepared apples in 5-6 doses per day) are successfully used - 1-3 days. The beneficial effect of the apple diet is explained by the presence in apples of pectin, tannins with adsorbing, astringent action and organic acids with their bactericidal action; in addition, the intestinal bacterial flora changes.

For constipation, fruits are an important therapeutic factor due to their significant content of substances that enhance peristalsis and the formation of feces. This is primarily the fiber of the cell membranes of the fruit. Strawberries, figs, gooseberries, prunes and other fruit and berry plants are especially rich in fiber. Organic acids and sugars contained in fruits and berries also have a laxative effect (in juices it is pronounced due to the fact that the concentration of sugars and organic acids in them is higher than in natural fruits).

For constipation, it is widely recommended to use fermented, salted and pickled fruits. Their usual effect on peristalsis is enhanced by the large amount of table salt in them. True, it is undesirable for patients with cardiovascular diseases to consume such fruits.

Gooseberry
Gooseberry

In diseases of the liver and gallbladder, the beneficial effect of many fruits and berries is primarily due to their pronounced choleretic effect. Fruit, especially sweet varieties, due to the content of a large amount of water-soluble carbohydrates (sugars) - a valuable source of glycogen formation in liver cells. Vitamin C also contributes to the enrichment of the liver with glycogen - it increases its fixation in the liver and other organs and the absorption of glucose from the intestine.

In addition, fruits have an effect on cholesterol metabolism, promoting the elimination of cholesterol from the body, and thus play a role in the prevention of gallstone disease and atherosclerosis.

However, not all fruits and berries can be used for liver diseases. Those that are rich in oxalic acid and essential oils are excluded; they irritate the liver parenchyma. Note that oxalic acid in fruits can be one of the factors in the formation of stones in the biliary tract. Sour varieties of berries and fruits, causing irritation of the gastric mucosa, can contribute to spasm of the muscles of the gallbladder and lead to increased pain.

In the presence of concomitant disorders from the stomach or intestines, fruits are prescribed in a boiled and mashed form (mashed potatoes, soufflé, baked fruits), as well as in the form of juices. For liver diseases, contrasting (unloading) fruit and vegetable days are often used: grape, watermelon, apple, carrot, etc.

Watermelon
Watermelon

Fruits and berries, like fruits, are often used in the treatment of obesity. The use of diets that are reduced in calories, mainly from carbohydrates, requires a wide inclusion of fruits and vegetables with a low energy value. Fruits, especially those poor in carbohydrates, are used in large quantities to increase the volume of the diet. For this purpose, use, for example, gooseberries, lingonberries.

But not all fruits can be recommended for obese patients. Sweet varieties with a high carbohydrate content, such as figs, persimmons, grapes, dates, are excluded from the diet. For obesity, fruit and vegetable fasting days are widely recommended.

Fruits and vegetables are an essential part of the diet of patients with diabetes mellitus as a source of vitamins, mineral salts and carbohydrates. However, fruits rich in sugar (figs, grapes, persimmons, bananas, dates) are excluded. Fruits and vegetables containing 10-12% carbohydrates (apricots, pineapples, cherries, peaches, potatoes, beets) can be consumed taking into account the carbohydrate content in the daily diet.

When diabetes mellitus is combined with obesity, the appointment of fruit, as well as vegetable, fasting days (apple, cucumber, etc.) is especially indicated.

It is advisable to use berries for kidney stones. In the formation of urate stones, fruits are recommended that are poor in purines, characterized by a significant predominance of mineral salts with alkaline valencies. These are oranges, lemons, tangerines, bananas, gooseberries, peaches, raisins, figs, black currants, dates. With oxaluria, to reduce the concentration of oxalic acid in the blood and urine, it is recommended to exclude foods containing a large amount of it from food.

Here are some recipes for making some refreshing diet drinks from fruits.

Carrot, cucumber and tomato juice
Carrot, cucumber and tomato juice

Morse

It is a juice drink diluted with water and flavored with sugar. It can be prepared from a variety of berry and fruit juices and mixtures thereof, or from fresh berries and fruits. To prepare fruit drink, you need to take only boiled water, otherwise it will be covered with foam. Sugar is dissolved in hot water, the juice is added to the cooled syrup, do not boil.

The drink is served on the table in a jug or in glasses. You can put a slice of lemon, orange or lemon zest in any fruit drink.

In winter, fruit drink is served warm, in summer you can put pieces of ice in it.

Fruit drink from juice. 1-2 glasses of berry or fruit juice (depending on the degree of acidity), a liter of boiled water, sugar.

Dissolve sugar in water, add juice to taste.

Morse from syrup. Half - three quarters of a glass of fruit or berry syrup, a liter of boiled water.

Add boiled water to the syrup, mix. If the drink is too sweet, add citric acid or sour juice. Serve hot or cold.

Morse from jam. A glass of berry jam, a quarter glass of sour juice or one lemon, a liter of boiled water.

Dissolve the jam in hot boiled water, cool, season with sour juice (lemon). Serve hot or cold.

Cranberry juice. A glass of cranberries, half - three quarters of a glass of sugar, a liter of water, a slice of lemon.

Squeeze the juice with a juicer or crush the berries, add a little boiled water and strain through cheesecloth; pour the squeezed berries with water, boil, strain, dissolve sugar in the broth, cool, add raw juice, season. Put a slice of lemon in a jug.

Currant fruit drink. A glass and a half of red, white or black currants, three quarters or a whole glass of sugar, a liter of water.

Squeeze the juice with a juicer or crush the berries, add a little boiled water and strain through cheesecloth; pour the squeezed berries with water, boil, strain, add sugar and raw juice.

Lemon fruit drink. One or two lemons, a liter of water, half - three quarters of a glass of sugar.

Juice the lemons. Boil the water with sugar and a thin slice of the crust (only the yellow part). Add lemon juice to the cooled water, if desired, a little burnt sugar, which will give the drink a beautiful color. Can be served with lemon slices.

Raspberry fruit drink. One and a half glasses of raspberries, a liter of water, half - three quarters of a glass of sugar, a little currant juice.

Crush raspberries, strain the juice through cheesecloth, pour the squeezed berries with water and boil, strain, add sugar and juice. Add currant juice to taste.

Strawberry fruit drink. Prepare in the same way as raspberry juice.

Fruit drink from rose hips and apples. 3-4 tablespoons of rose hips, 4-5 sour apples, a liter of water, 3-4 tablespoons of sugar or honey, lemon or orange peel, citric acid.

Cut the peeled fruits and apples into small pieces, add cold water, boil for several minutes, strain, add sugar or honey, a little citric or orange peel, lemon juice or citric acid to taste. Sprinkle berries and apples with sugar and eat.

Fruit drink from apples. 4-5 sour apples, a liter of water, 2-3 tablespoons of sugar, cinnamon.

Use a juicer to squeeze the juice from the apples or take the ready-made juice, add boiled water, sugar and cinnamon to taste.

Cranberry or apple juice with carrot juice. A glass of cranberries or 4-5 sour apples, a pound of carrots, 4 glasses of water, sugar.

Crush the cranberries, grate the apples, strain the juice through cheesecloth. Pour the squeezed berries with water, boil, strain. Grate the carrots, strain the juice through cheesecloth. Mix the juices, add sugar to taste.

Kvass
Kvass

Kvass

It is a sour yeast drink containing a few percent alcohol. Kvass is made from juice or infusion, adding sugar, and sometimes seasonings: honey, lemon peel, sugar caramel, cloves, cinnamon, etc.

Yeast fungi that cause fermentation develop best at a temperature of 20-30 ° C, so it is recommended to keep the drink in a warm place for several days. The finished drink tastes better when cold, especially since some types of microbes that develop at low temperatures give it a particularly pleasant taste and smell.

It is recommended to seal the finished kvass and keep it in the cold. Open the bottles just before use.

Currant kvass. 2 liters (kilogram) of red currants, 5 liters of water, two - two and a half glasses of sugar, 15-20 g of yeast.

Boil water together with sugar, cool, add raw currant juice and yeast, pounded with a teaspoon of sugar. Keep warm for several days (at a temperature of 25-30 ° C), pour into bottles, cork them and store in a cool place.

Kvass from strawberries or raspberries. A kilogram and a half of fresh berries or juice (sour juice and citric acid), 5 liters of water, 2-2 1/2 cups of sugar or honey, 10-15 g of yeast, raisins.

Boil water together with sugar, add raw juice and yeast, mashed with sugar. You can add some sour juice or citric acid to taste. If the juice is squeezed out at home, you need to boil the squeezed berries, and use the water to make kvass. The mixture should ferment in a warm place until foam appears (1-2 days). Pour the drink into bottles or into a well-sealed container, add raisins, keep in a cool place.

Kvass from fresh apples. A kilogram and a half fresh sour apples, 5 liters of water, 2 - 2 1/2 cups of sugar or 2 1/2 - 3 cups of honey, a piece of cinnamon, lemon or orange peel, half a glass - a glass of rowan juice, raisins, 10-15 g of yeast …

Chop the apples together with the peel, boil, drain the water, add sugar or honey, yeast, mashed with a little sugar, add seasoning or rowan juice to taste. Keep the mixture in a warm place until foam appears (1-2 days). Pour the finished drink into bottles or sealed dishes, add raisins, store in a cool place. Serve with ice cubes.

Kvass from dried apples. 650-800 g of dried apples or apple peels, 5 liters of boiling water, 2 - 2 1/2 cups of sugar, 10-15 g of yeast, citric acid.

Lightly brown the apple peel or apples in the oven and place in an enamel bowl. Pour boiling water over, cover, cool. Drain the water, add sugar to it, cool to a temperature of 25-30 ° C. Grind yeast with sugar, mix with apple water, keep in an open container until foam appears. Pour the drink into bottles or sealed containers, cover, store in a cool place. Serve cold.

Lemon kvass. 3-4 lemons, 2 - 2 1/2 cups sugar or honey, 5 liters of water, 15-20 g of yeast, raisins.

Boil water, add sliced ​​lemons or lemon juice and a thin yellow layer of lemon peel. Lightly brown a glass of sugar in a pan with a little water, add to the juice. Cool the mixture to a temperature of 25-30 ° C, add yeast, mashed with sugar or honey, and the remaining honey or sugar. Keep in a warm place for several hours until the juice begins to ferment strongly. Then put in a cool place, add the raisins and, without covering, keep for 1-2 days. Then pour the drink into bottles, add raisins, close the bottles and keep in a cool place.

Apple milk drink. 4-5 large apples or half a liter of apple juice, 1-2 tablespoons of sugar, a liter of milk, a tablespoon of crushed toasted nuts.

Grate the apples together with the peel, mix with sugar and add hot or cold milk, mix well and beat, add crushed toasted nuts.

Strawberry milk drink. One and a half to two glasses of strawberry juice or fresh strawberries, 1-2 tablespoons of sugar or honey, 3-4 glasses of milk.

Mix strawberry juice or strawberries crushed with a wooden spoon with sugar or honey, whisk, add cold or hot milk, season.

Cherry milk drink. 1-2 glasses of cherry juice, 1-2 tablespoons of sugar or half a glass of cherry syrup, 4 glasses of milk, whole berries.

To the cherry juice or syrup mixed with sugar, whisk well, add cold or hot milk, season. Put whole cherries in a hot drink.

With currant milk drink. Half a glass-glass of red currant juice, 2 tablespoons of sugar, 2 glasses of water, 3-4 glasses of milk.

Mix currant juice with sugar. Boil water with milk, cool to a temperature of 50 ° C, mix, whisking vigorously, with juice (while the milk protein is curdled into flakes). Served hot or cold.

Lemon milk drink. One or two lemons, 1-2 tablespoons of sugar or honey, a liter of milk.

Squeeze lemon juice, add sugar or honey, whisk, add milk. Beat well. Drink through a straw.

A drink made from raspberry or strawberry juice with milk and malt extract. 2 cups sugar-free raspberry or strawberry juice, 2 cups malt extract, 4 cups milk

Mix juice with malt extract, whisk, add hot milk. Serve hot or cold.

Currant milk drink with egg. Half a glass of red or black currant juice, an egg or 2 yolks, 2-3 tablespoons of sugar or honey, 4 glasses of milk.

Grind the egg, mix with juice and sugar, add cold milk, beat with a broom or mixer. Serve immediately cold on the table, add ice cubes.

A drink made from gooseberry juice and milk with cream. Half a glass of gooseberry juice or compote, sugar, honey, 3 glasses of milk, a glass of cream or sour cream.

Add sugar or honey to sour gooseberries, add milk and cream or sour cream, whisk and season. Serve cold with a piece of ice.

Orange milk drink. 2-3 oranges, 4-5 glasses of milk, sugar and syrup.

Squeeze the juice from the oranges, grate the rind of one of them. Beat the juice with milk and sugar using a broom or mixer. Serve immediately, add a piece of ice to the glass.

Plum milk drink. 2 cups fresh plums or a glass of plum juice, half a lemon, 2-3 tablespoons of sugar, 4-5 glasses of milk.

Remove the seeds from the plums, crush the plums, remove the peel. Add lemon juice and zest, sugar and milk, beat well in a cold place. There is a teaspoon.

Syrup and milk drink. 3-4 tablespoons of berry or fruit syrup, 4 cups of milk, half a tablespoon of crushed nuts.

Pour syrup on the bottom of the jug, milk on top, beat with a broom or spoon. Sprinkle with crushed nuts.

A drink made from jam and milk. 1-2 tablespoons of juicy jam, 4 glasses of milk, a tablespoon of sour juice.

Put the jam on the bottom of the jug, gradually pour the milk, stirring all the time. If the jam is too sweet, add a little sour juice.

Rosehip and milk drink. Half a glass of rosehip extract or a glass of fruits, 3-4 tablespoons of honey or 2-3 tablespoons of sugar, 4-5 glasses of milk.

Soak peeled rose hips for 2-3 hours, cook in this water until soft and rub through a sieve. Stir in with other foods, serve cold.

Apple drink with egg. An egg or 2 yolks, 1-2 tablespoons of sugar or honey, 2-3 glasses of apple or other juice.

Grind the egg with sugar with a wooden spoon, add juice. Whisk thoroughly, serve immediately.

Lemon drink with egg. An egg or 2 yolks, 1-2 tablespoons of sugar or honey, lemon, 2 cups of boiling water.

Use a wooden spoon to grind an egg with sugar or honey, add lemon juice, a little zest and water. Whisk thoroughly, strain, serve immediately.

Berry lemonade. A liter of ripe berries, half a glass of sugar, half a lemon, half a liter of sparkling water, ice.

Chop the berries, mix with sugar and lemon juice, keep in a cool place for 1-2 hours, add sparkling water. Pour into glasses with berries, add a piece of ice.

Lemonade made from syrup or juice. Half a glass - a glass of berry or fruit syrup or juice, sugar, a liter of carbonated water.

Pour the syrup into a glass or pitcher, add cold soda water, stir, add ice blocks.

Cranberry lemonade. Three quarters of a glass of cranberries, half a glass of sugar, a liter of soda water, pieces of lemon peel.

Crush the cranberries with a wooden spoon, strain the juice through cheesecloth or squeeze with a juicer, add sugar and carbonated water. Add fresh lemon peel slices for flavor.

Lemon lemonade. Lemon, 2-3 tablespoons of sugar, half a cup of tea extract, 4 1/2 cups of soda water, ice.

Squeeze juice from half of lemon, cut the other half into thin slices, put in a jug or glasses. Mix the juice with the cooled tea extract and soda water, add sugar. Instead of tea extract, you can add caramel made from a spoonful of sugar to add color.

Lemon cocktail. Half a lemon, a tablespoon of sugar, half a glass of milk, 1-2 tablespoons of ice cream.

Squeeze lemon juice, pour into a mixer, add sugar, yolk, milk and ice cream, beat, pour into a glass (or 2-3 small glasses), sprinkle with lemon peel juice.

Cherry cocktail. A quarter glass of cherry syrup, half a glass of milk, yolk, lemon peel.

Put the syrup, milk and yolk in a mixer, beat, pour into a glass, sprinkle with lemon peel juice.

Orange cocktail. Orange, a teaspoon of sugar or honey, yolk, half a glass of apple juice, a tablespoon of crushed nuts.

Squeeze the juice from the orange, pour into a mixer, add sugar or honey, yolk, apple juice, beat. Pour into a glass, add crushed nuts, drizzle with orange peel juice.

Fruit cocktail. A quarter cup of tomato, carrot, orange, and onion or apple juice, sugar, salt, pepper.

Pour juices into a mixer, add seasonings, beat, pour into a glass, sprinkle with juice from lemon or orange peel.

Strawberry cocktail. 1-2 tablespoons of strawberry syrup, half a glass of boiled water, 100 g of strawberry ice cream, a few strawberries.

Dissolve the syrup in cold boiled water, add ice cream, beat. Put strawberries in each glass (from compote or fresh). In the same way, you can prepare cherry, raspberry, blueberry, orange, lingonberry and other cocktails. If you don't have berry ice cream, use milk or butter ice cream and add more juice or syrup.

Used materials:

L. G. Dudchenko, V. V. Krivenko Fruit and berry plants-healers

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