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We need More Juice!

  
  We're not talking about buying juice in a bottle, even so called "vegetable juices."  Juicing whole foods,  vegetables in particular, and drinking it as soon as you juice it instead of letting it sit in a glass or buying it off the shelf, brings vital nutrients into our body.  There is so much information out there about Juicing and the benefits to our health.  We hear stories (or may even know someone personally that tells us) about how juicing saved (their) life.  Juicing has been linked to healing people of cancer and other disease.  Basically, it's important for our bodies to get the nutrients from fruits and vegetables each day to maintain health, energy, and to protect our health and boost our immunity.  Juicing allows us to do this more easily.  Most juicers do it because it's good for them and because it tastes good.
 		  
  Juicing is healthy because we can eat so many more vegetables in a day this way.  It's clear that eating more fruits and vegetables is important for our health; and it's an easy way to include them raw.  Vegetables and fruits contain powerful antioxidants and other nutrients that keep us healthy and can help fight cancers.  We lose some of the value in cooking so adding more raw foods to our diet is important.  Juicing allows us to easily add more raw foods.  Plus, more of these important nutrients are more easily released and therefore more readily absorbed by the body when the vegetable is juiced.  These nutrients are in our blood stream within a half hour of drinking the juice!

Some people who juice add bits of fruits to their juice for flavor, but it's not wise to juice fruits heavily as they contain a lot of "sugar."  Besides, eating fruits are fun and easy; and they travel well.  Carrots and beets increase insulin levels like fruit, as do other tuber vegetables, though they contain antioxidants, vitamins, minerals and can be quite beneficial. 
 

  
  I've read that it's important to "chew" your juice to get the enzymes going in your digestive system but most of us just drink it down.  Some proponents feel that we should add the pulp (fiber) back to the juice, at least some of it.  But fiber does complicate digestion of nutrients so others say to simply keep it out.  Fiber is important to prevent constipation and colorectal cancer.  Vegetables and fruits contain fiber as do grains and legumes.  Juicing remover the pulp and therefore the fiber.  By eating fruits and vegetables in our normal diet, we will add it back.  Fiber is an important part of our diet and has been associated with a reduced risk of cancer and lower cholesterol.
 		  
  Therapeutic benefits of juicing go back to the 19th century.  Juice is effective medicine, together with a healthy lifestyle.

Juice (vegetables) contain chlorophyll.  Chlorophyll helps detoxify our bodies.  Chlorophyll can help make our bodies strong, can purify our blood (structure is similar to hemoglobin which moves oxygen through our blood), and can help our bodies get healthy.  Chlorophyll also helps remove body odor. 
 

  
  Juice, as defined by The Benefits of Juicing, is "water, flavors, pigments, enzymes, vitamins, minerals and anutrients... working synergistically to give your body the materials that promote healing, energy, and protection from disease."  But, this book adds, there is a mysterious energy that cannot be defined that is also in juice.  That is the magic of juicing.
 		  
  As for buying a juicer, it's my understanding that one with low RPM is better so as not to "cook" the vegetable and therefore to keep the most nutrients intact.  A strong motor will last longer.  The Best Juicers  and Juicers Direct are a good places to start looking.  Cooking.com has great prices on juicers too.  Dr. Mercola offer some guidance on qualities of a good juicer.  Personally, we use the Samson and are quite pleased with it.
 		  
  Start with the best organic quality fruits and vegetables.  Make sure it is clean and fresh.  Cut it up into appropriate size chunks for your machine.  Drink the juice fresh.
 		  
  Most juicers start with breakfast and will juice one to three more times throughout the day in addition to eating meals. 

If just starting, do so slowly and listen to your body.  Juice as a meal not in addition to other foods.  Juicing for breakfast is ideal.  Continue to eat your vegetables, cooked and raw, with your Juicing diet.
 		  
  The grocery shopping cart of a juicer might include things like:  
  Since vegetables don't have much fat or protein, many juicers add protein to their juice.  This also adds body and flavor.  Add protein to your juice with:
  • Seeds
    • flax seeds
    • pumpkin seeds
    • sunflower seeds
    • sesame seeds
  • Nuts like:
    • almonds
    • walnuts
  • Protein Powder
  • Wheat Germ
     
  
  Other things you can add to your juice include:
  • Spirulina
  • Chlorella
  • Bee Pollen
  • Oil (Coconut Oil, Flax Seed Oil, and Cod Liver Oil are popular).  Fat is important because it helps the body metabolize some of the nutrients and it can add healthful benefits in and of itself.  Many vitamins are fat soluble.  Collards, Kale and Broccoli, contain Vitamin K and calcium.  Fat allows these to be absorbed by our bodies.
  
  Do not add these parts of the fruit or vegetable in your juicer:
  • Orange and Grapefruit Skins - bitter and they are actually toxic in large quantities, but leave on the white pith because it contains vitamin C and bioflavonoids
  • Apple Seeds - contain cyanide so remove the seeds before juicing
  • All Pits including Peach and Plum pits - may contain cyanide so remove before juicing
  • Carrot and Rhubarb Greens - these too are toxic
  • Celery Leaves - bitter
  • Fruit and vegetables that have been waxed should be peeled first

 

  
  You can add these parts of the fruit or vegetable:
  • Grape Seeds
  • Melon Seeds
  • Lemon or Lime seeds
  • Orange and Grapefruit Pith
  • Stems and Leaves (except Celery, Carrot, and Rhubarb)
     
  
  These need to be added at the end instead of in the juicer because they have little water content:
  • Avocadoes
  • Bananas

Use a handheld or regular blender to mix these into your juice instead of the juicer.

  
     
     
  Recipes:  
  Willard's Vegetable and Fruit Juice Recipes  
  ROCKET FUEL from the CHLOROPHYL KID  
  Beet Juice benefits but beets are quite strong so use sparingly  
     
     
  Good links on this subject include:  
     
   
     
   
     
 
  Good Books include:  
 
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"ROCKET FUEL from the CHLOROPHYLL KID"

 

ingredients:  Certified organic when available, well rinsed conventional as second choice

avoid conventional cherries, strawberries, grapes, blueberries, raspberries (too much pesticide)

 

  • 1 TBS "Nature's First Food"  available from rawfoods.com 

  • 1/2 cup sprouted mung beans 

  • 1/2 cup sprouted green lentils

  • 1 small avocado or 1 young coconut w/coconut water

  •  1 large apple (peeled & cored)

  •  1 TBS flaked dulse

  •  1 TBS fish oil

6-8 large leafy greens - anything that looks fresh will work (the more bitter the better)

use two or three different kinds in each blend and rotate frequently for nutritional balance

I use all of the following in various combinations:

  

Note: rinse only conventional greens  do not rinse organic greens unless they feel gritty 

vitamin B-12 is derived from symbiotic microbes which grow in the soil and attach themselves to the green leafy vegetables, when eaten, they colonize the intestinal tract & produce B-12 for you. Cooked vegetables lose this vital feature which results in B-12 deficiency.

 

Optional Fruit   bananas, strawberries, peaches, papayas, mangoes, plums, pineapple, pears, all certified organic berries etc.

 

experiment with fruit in the mix to see what is compatible with your body chemistry, I add two or three types for extra energy without any problem but food combining advocates say it's better not to mix them with vegetables.  I say do what feels right for you.

 

6 - 8 cups good quality water - solar distilled, steam distilled, reverse osmosis, carbon filtered to Certified NSF 53 standards not NSF 42.  Penta water is ok but a little on the pricey side.  

 

I use a VITA-MIX turbo blend 4500 on low speed to blend everything together, but any good quality blender will work.

 

place everything (including optional fruit if desired)  except the greens & the cod liver oil in the vita-mix, add 6 cups of water & 4 or 5 ice cubes (to prevent heat build-up), place top on blender & mix to liquid, with blender running, add greens slowly until everything is blending smoothly.  add water to loosen the mix if it gets too thick, finally add the cod liver oil and blend for approximately 10 seconds.  

 

This recipe makes two quarts of living food with a complete balance of nutrients as nature intended w/enzymes & electrolytes in tact.  The fruit sugars are released slowly due to the fatty acids in the avocado & cod liver oil for a constant supply of energy... no mid morning or afternoon sleepies.  I drink 1 quart for breakfast & the other one for lunch or when I get home from work.  It would be a good idea to start gradually with a smaller batch (refrigeration is ok for a day or two but fresher is better) and gradually increase intake as your body adjusts.  

 

A pleasant side effect of this food, among many, is a decrease in body odor due to the chlorophyl, you will find that after a few months or less your blood pressure will be lower, blood tests will have the doctors asking what you are doing differently, you will no longer catch colds & sore throats because your immune system will be super charged. 

 

Drink up in good health

 

  
     
  Sprouts are highly nutrient-dense and a delicious addition to salads and sandwiches.  From newly germinated beans and peas sprouts are, well, sprouted.  Low in calories and nutrient-dense, they are a tasty addition to salads and sandwiches.

Delicious Organics can get a variety or organic or hydroponically grown sprouts including:

Like other sprouts, Alfalfa Sprouts are highly nutritious, a source of antioxidants as well as a tasty addition to sandwiches or salads.  Alfalfa Sprouts are high in Vitamin C, K, B, D, niacin and beta-carotene and a good source of minerals including copper, iron, magnesium, phosphorus, potassium, calcium, silicon, sulfur, zinc and they are a great source of chlorophyll; no wonder they are called "the king of herbs!"  They help strengthen the immune system, mucous membranes and event he skin!  They have amino acids and compounds that help ward off many cancers, lower risk of cardiovascular disease, and lower the LDL bad cholesterol in our bodies.  They are also highly touted for preventing menopausal symptoms, PMS, and osteoporosis.  They are said to soothe arthritis and soothe digestive, reproductive and glandular tracts. 

Note about Alfalfa Sprouts:  Pregnant women should avoid alfalfa sprouts because they can harbor e-coli bacteria and listeria.  This can be uncomfortable for an adult who will get sick, but can be deadly to an unborn baby.  Alfalfa sprouts also contain the amino acid canavanine which is an anti-nutrient that can inhibit the natural immune system.  Mature alfalfa does not contain this amino acid.
 

  
Broccoli Sprouts, also called Brocco Sprouts, are even more nutritious than Broccoli, which is highly nutritious and is known to decrease many kinds of cancer.  Broccoli Sprouts are great at cutting high blood pressure, cardiovascular disease and stroke.  Sprouts are high in glucoraphanin which works to boost the powerful antioxidant defense system in our bodies.  The latest study showed that broccoli sprouts strengthen the immune system, strengthen the antioxidant system, and decrease inflammation and blood pressure.  They improve our cardiovascular health.  They have a nice bite to them which is great in sandwiches or salads, but I personally don't like them juiced personally.  Enjoy and know you're doing something SOOOO good for you!

 

  
  Clover Sprouts are a lovely addition to salads and sandwiches as well with a mild to sweet flavor.  A great nutrient-dense sprout, Clover Sprouts are a significant source of isoflavones which are can help prevent osteoporosis, menopausal symptoms, cancer and cardiovascular disease.  Phytochemical genistein is said to prevent tumors from growing.  Good source of antioxidants, phytochemicals, minerals (calcium, magnesium, iron, zinc, phosphorus, potassium as well as trace minerals), chlorophyll, amino acids, vitamins A, B, C, E and K, and protein. 

Note about Clover Sprouts:  Pregnant women and others in the high risk category (elderly, immune-compromised individuals, very young) should avoid clover sprouts because they can harbor e-coli bacteria and salmonella.  This can be uncomfortable for an adult who may get sick, but can be deadly to an unborn baby.

 

  

Crunchy Mixed Sprouts are great as a snack right out of the box or topping off a salad. 

A mix of lentils, mung beans, adzuki beans, green lentils, red lentils, and green peas, this is colorful, delicious and nutritious.

Try adding them to you or your child's lunch box as a tasty side dish!

 

  
  Mung Bean Sprouts can be eaten raw in salads or added to soups, egg rolls, and stir fries.   Commonly used in Asian cuisine.  They have a crunchy texture and slightly sweet flavor.  Bean sprouts are a good source of protein, vitamin C, fiber, and folate, while being low in calories.  Add them to the stir fry at the end of cooking to maximize crunch and flavor and protein value (like some other vegetables, the protein is available only when cooked and not when eaten raw but to maintain the crunch, do not cook more than thirty seconds.)

Can be frozen if you're going to cook them later.  Considered the "yin" and a "cooling" food in Chinese medicine.

Note about Mung Bean Sprouts:  Pregnant women should avoid uncooked bean sprouts as they have been linked with salmonella.

 

  
  Spice up a salad or sandwich with Onion or Radish Sprouts!  With their distinct flavor, they make a tasty addition without being overwhelming.  Tangy and tasty addition to salads, sandwiches, soups, and sushi rolls, Daikon Radish Sprouts, also known as Kaiwarena, have silky crisp white stems, crisp green leaves, and a peppery bite.  A good source of Vitamins A, B, C, D, E, and K and minerals: calcium, magnesium, iron, phosphorus, potassium, zinc as well as trace minerals.  Good source of carotene, chlorophyll, amino acids and protein.

 

  
  Snow Pea Sprouts also called snow pea shoots, can be cooked gently by steaming, adding at the end to soups and stir-fries or a quick sauté, and can be eaten raw in salads or sushi.  Considered a delicacy in Chinese cooking, they are quite tasty being described as a cross between young spinach and snow peas.  Like other sprouts, they are a good source of Vitamins, Minerals, Amino Acids, Chlorophyll, and Protein.

 

  
  Sunflower Sprouts are one of the most delicious and most delicate sprouts (enjoy within days of purchase.)  Crisp and sweet, they make a great addition to salads, sandwiches or use them as I do, as a bed for your eggs in the morning.  They can also be juiced.  Rich in lecithin and Vitamin D, they are easily digestible and break down fatty acids.  This increases their enzyme levels and converts the fats to essential fatty acids!  The proteins are converted to essential amino acids and vitamins.  The greens are tender and are a good source of chlorophyll, enzymes, vitamins, proteins.

 

  
 

Wheat Grass is juiced and usually downed in one shot.  It is considered a blood purifier, a good source of Vitamins A, B, C, E and K as well as minerals (calcium, phosphorus, iron, magnesium, potassium), trace minerals, amino acids, and protein.  A great source of chlorophyll (resembles our own red blood cells) which helps bring oxygen to every cell in the body and support a healthy immune system.  A meal in itself, wheatgrass contains 17 amino acids and 92 of the 102 minerals from soil.  It may help protect the body from the onslaught of many of the carcinogens in our daily life.

  
  Links on Sprouts:  
  Please send us your links, book suggestions, and experiences to post here and help others.  
     
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