Recipes
 
Açaí Frozen
Pulp (20x100gr box) Recipes
 Açaí
Cream/Açaí na tijela
-
200gr x Açaí pulp
-
1 x Banana
-
½ Table spoon of honey
or Guarana syrup (optional)
-
100ml of grape juice
Served in a bowl with caramelized
Muesli and sliced fresh fruit on top.
Açaí Frozen
Pulp (20x100gr box) Recipes
 Açaí
Smoothie
-
200gr x Açaí pulp,
-
½ x Banana
-
Touch of honey or Guarana syrup
(optional)
-
200ml of grape juice
-
¼ x Tea spoon of Guarana
powder (optional)
Açaí Frozen
Pulp (20x100gr box) Recipes
Açaí Super Mix
-
200gr x Açaí pulp
-
½ Banana
-
3 x Strawberries
-
3 x Blueberries
-
1 x Table spoon of honey
-
200ml x Apple juice or Grape
juice
-
¼ x Tea spoon of Guarana
powder (optional)
Açaí Cream
Mix (5kg tub) Recipes
Açaí Cream/”Acai na tijela”
-
250gr x Açaí cream
mix
-
100ml x Grape juice or apple
juice
Served in a bowl with caramelized
Muesli and sliced fresh fruit on top.
Açaí Cream
Mix (5kg tub) Recipes
Açaí Smoothie
-
200gr x Açaí cream
mix
-
200ml x Grape juice or apple
juice
Açaí Cream
Mix (5kg tub) Recipes
Açaí Super Mix
-
200gr x Açaí cream
mix
-
3 x Strawberries
-
3 x Blueberries
-
200ml x Grape juice or apple
juice
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Cupuaçu Smoothie
-
200gr x Cupuacu pulp
-
½ x Banana
-
2 x Table spoons condensed milk
or Honey
-
200ml x Milk or Soya milk
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Graviola Ola
-
200gr x Graviola pulp
-
½ x Banana
-
2 x Table spoons of honey /
or vanilla pods
-
200ml x Milk or Soya milk
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Pineapple Zest
-
200gr x Pineapple pulp
-
100ml x Apple juice
-
100ml x Orange juice
-
Little piece of ginger blended
together
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Acerola Super C
-
200gr x Acerola pulp
-
200ml x Orange juice
-
2 table spoons of honey
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Guava Nila
-
200gr x Guava pulp
-
200ml x Apple juice
-
Little piece of vanilla pod
blended together
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Mango Lango
-
200gr x Mango pulp
-
200ml x Orange juice
-
1 x Table spoon of honey
-
3 x Mint leaves (optional)
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Passion Session
-
100gr x Passion fruit pulp
-
½ x Banana
-
200ml x Orange juice
-
2 x Table spoons of honey
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Papaya Gaya
-
200gr x Papaya pulp
-
100gr x Vanilla ice cream
-
200ml x Milk or Soya milk
-
Touch of cassis syrup
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Coco Oco
-
200gr x Coconut pulp
-
2 x Table spoons of condensed
milk or Honey
-
200ml x Milk or Soya milk
-
Little bit of cinnamon
Smoothies selection,
recipes prepared with Frozen Pulp (20 x 100gr boxes or 4 x 100gr boxes)
Cashew Pepper
-
200gr x Cashew pulp
-
200ml x apple juice
-
3 x leaves of pepper mint
Vegetarian "Feijoada"
-
500g of Black Beans
-
300g of Tofu
-
3 carrots
-
2 aubergines
-
3 medium potatoes
-
3 table spoons of vegetable
oil
-
2 cloves of garlic
-
Salt, parsley, pepper as you
like
 Soak
the beans overnight and next day cook them in a pressure cooker with plenty
of water. After the beans are cooked (around 20-25 minutes cooking time)
open the cooker and add all the vegetables (chopped in cubes) and spices.
In a little pot fry the
garlic in oil and after add it to the beans.
Finally add to the beans
the tofu also chopped in cubes and leave it to cook in medium flame until
it gets into a quite thick stew.
Serve as a hot main dish
accompanied with Farofa, white rice and kale.
FOR A NON VEGETARIAN FEIJOADA
JUST SUBSTITUTE THE TOFU AND VEGETABLES TO SMOKED SAUSAGE AND BACON AND
OTHER MEAT OPTIONS.
Carioca Stew
-
500g of Brown “Carioca Beans”
-
1 chopped onion
-
2 cloves of garlic
-
Salt, bay leaves, pepper
Soak the beans overnight, next
day cook the beans in a pressure cooker for about 20-25 minutes, medium
flame.
In another pot fry the onion
and garlic adding salt until it gets into a golden colour. Add this and
the bay leaves to the beans and continue cooking it in medium flame until
it gets into a thick stew.
Serve it as a hot dish accompanied
with Farofa and white rice.
Tutu de Feijao
This is a traditional Brazilian
dish that can be served as a side or main dish.
Its main ingredients are
the leftover from cooked beans or Feijoada and raw cassava flour.
-
Just fry the onion and garlic
in vegetable oil adding this to the beans. Add the spices of your choice
(parsley, coriander, pepper) and slowly start adding the cassava flour
to it.
-
What you are looking for is
to get a puree consistency, so the amount of cassava flour will depend
on the amount of the leftover beans.
Sunday "Farofa"
-
1 onion chopped in rings
-
150g of chopped black olives
-
300g Cassava flour
-
1 grated carrot
-
2 table spoons of olive oil
-
Salt
Fry the onion in olive oil until
it gets into a golden colour. Add the carrot, the cassava flour and salt.
Mix well until the flour starts thickening. Add the olives.
Serve as a hot side dish
with Feijoada or Beans.
Palmito Salad
-
300g of Palm Heart
-
2 tomatoes
-
100g of Rocket leaves
-
Virgin Olive oil, Salt and Pepper
Chop the tomatoes and palm heart
and mix them with rocket leaves. |
