3 recipes to replenish energy during Carnival

To make the most of Carnival, it is important to have energy up to date. For this, investing in the consumption of nutrient-rich foods, such as fruits, is essential, as they help strengthen the immune system and hydrate the body. However, prefer to eat these foods naturally and diluted in water to avoid losing their benefits.

“No whole juices, since they have an excess of fructose and can cause indisposition and malaise”, warns chef Iracema Bertocco, who says: “if you don’t have time to stop for a more complete meal, a good one option is a mix of nuts and dried fruits”, recommends the specialist.

Foods that alter the disposition of the body

Despite the practicality and offer of fatty foods and fried food at this time of year, a unanimous tip among professionals who understand food is to avoid them. “Many people think that this type of food gives strength, but the opposite happens, because the body will spend energy to digest the food and the person will be unwilling to fall into revelry”, says Iracema Bertocco.

Next, teachers and chefs Iracema Bertoco and Juliana Soares Sáfadi, from the cooking school ‘Cozinha do CentroEuropeo’, teach 3 simple recipes for revelers to keep their bodies in good shape and health during Carnival. Look!

Cold cucumber and cashew nut soup

Ingredients

• 2 peeled and chopped cucumbers
• 100 g of cashew nut raw
• 5 chopped mint leaves
• 500 ml of filtered water
• Salt and ground black pepper to taste
• Water to soak

Method of preparation

In a container, place the cashew nuts, cover with water and soak for 6 hours. Afterwards, drain the water, transfer the chestnuts to the blender, add the filtered water, the cucumber, the mint leaves, the salt and the black pepper and beat until you get a cream. Place the soup in a container and refrigerate for 30 minutes. Serve immediately.

Tip: serve garnished with cucumber slices and chopped parsley.

melon ceviche

Ingredients

• 300 g of melon peeled and cut into cubes
• 30 g red onion, peeled and julienne-cut
• 1 sprig of chopped coriander
• 1 lemon juice
• Salt and seedless pepper to taste
• 1 thread of olive oil

Method of preparation

Peel the melon and cut it into cubes. Place the fruit in a container, add the red onion, coriander and lemon juice and stir well. Season with salt, pepper and olive oil. Take it to the fridge to freeze and serve next.

kombucha clericot

Ingredients

• 200 g of pearl pineapple diced
• 12 green grapes, seeded and halved
• 12 chopped fresh strawberries
• 2 pear oranges, peeled, skinned, seeded and diced
• 2 fuji apples, peeled, seeded and diced
• 6 chopped mint leaves
• 1 l lemongrass kombucha
• 1/2 cup sparkling mineral water
• Ice cubes to taste

Method of preparation

In a jar, place the pineapple, grapes, strawberries, oranges, apples and mint leaves and mix well. Add the kombucha and water and stir to incorporate with the other ingredients. Add the ice cubes, pour the drink into glasses and serve immediately.

Tip: if you prefer the sweetest drink, add demerara sugar or another sweetener of your choice.

By Andreza Paula Rossini