What? You grow grass?  Isn’t that illegal?  Common words I hear when I tell people that I’ve been growing grass for the last 15 years.   They start to walk away from me when I tell them my Dad turned me on to it!

I first saw that beautiful grass at The Optimum Health Institute in CA. My parents were working there and my brother Michael had just started there too.  He designed and built the greenhouse along with my Dad, and also built up his reputation as being one of the master wheatgrass growers in the country.  A greenhouse filled with grass and sprouts is a site to behold.  The energy, the oxygen, the green!  Just breathe and be healed!  Why do we hold our breath?  I have been a practitioner of yoga for over 15 years and I know why. Breathing takes you into the present moment.  You cannot be in the present moment without the willingness to feel hurt.  That is a tough statement to comprehend, let alone “feel”.  But I’ll go into that in another excerpt.  Let’s get back to growing grass….

I watched and listened to my Dad and brother.  “When is my turn”?  I continued to ask myself that. I knew I would get there someday.  With their advice I was able to grow grass in my small apartment some 15 years ago.  Then there was a time I just didn’t have it in me to grow but wanted to drink wheatgrass juice, so I ordered it online.   I never knew when they harvested it.  It just didn’t taste like what I was used to.  I would occasionally be at a juice café and order a shot.  And again, I’d say, “Is this what these people think wheatgrass juice is supposed to taste like”?   Ok, that’s enough of this…..it’s time to start another business.  My reasons?  I wanted fresh cut, organic wheatgrass juice every day and I figured if I did, then someone else out there does too.  It’s easy enough.  I have my Dad and my brother, right?   And Michael even has a DVD with all the directions for growing wheatgrass and sprouts!  I can do this!

For a year I grew wheatgrass and sprouts and delivered an exceptional product to as many customers as I could.   Now I grow on my kitchen counter.  I grow on my dining room table.  I grow and sprout wherever I can, as much as I can.   Sprouting seed and growing wheatgrass may take some time to figure out.  Your environment has a lot to do with all the problems you may encounter.  I’ve learned that airflow is the biggest issue surrounding the mold problem.  Living in the northeast is challenging to say the least.  I now grow pea shoots in my sprouter.  No soil!  I know, that’s crazy.    Don’t tell my brother.

I can’t live without my sprouter, sprout bag, my colander, my green bags(to keep all my produce fresh longer), and some great trays for growing my sprouts and wheatgrass.  I keep a kitchen stocked with seed and a library stocked with books about sprouts and live food.  Because of the size of my kitchen and winter being upon us, I grow one thing at a time.   But there is no reason, with all the new sprouters and tray holders out there, that you can’t grow more than one sprout.  The hardest part is just getting started.  Sprout one thing at a time at first. Get really good at it and then start something else.  The theory behind sprouting and growing is basically the same with a lot of seed and bean.  The principals are the same too.   Keep good air circulation, don’t let the seed dry out, and keep it out of too much direct sunlight (sounds like the directions on how to keep a gremlin)!   Wheatgrass is baby grass. It needs to be nurtured.   And for goodness sake, keep your grass away from the pets!  You’ll have to grow a separate tray for them. My cat loves to chew it right out of the tray. I also juice it for him and give it to him in a dropper.  He loves it!  I’ve seen a dog totally tear a tray of wheatgrass apart, like it was catnip.  What a treat for them!  And during the long winter months, when dogs can’t get outside to chew grass, this is the perfect substitute for them. Wheatgrass juice, it’s not just for humans!  Keep on growing, folks!

This is my story on my journey into wheatgrass juicing!

If you’ve never heard of wheatgrass juice, you’re not alone.  There are a few entries here about it and one from my brother Michael!

Don’t underestimate the healing properties of wheatgrass and wheatgrass juice.  Growing wheatgrass in my apartment and drinking wheatgrass juice may have saved my life when carbon monoxide leaked inside due to an improperly installed gas heater.   Drinking wheatgrass for maintenance also helped me expel a chemical that I’d been using for way too many years  AND a poultice I made from the pulp of wheatgrass cured my six month old daughter of the croup overnight!

I credit my parents for starting me on my journey with wheatgrass and living food.  Over 20 years ago, they both checked into Optimum Health Institute in CA and changed the direction of their lives as well as mine.  They started working there along with my brother and later moved on to Hippocrates Health Institute in Florida, where my brother Michael is now a Master Wheatgrass Grower and manages their greenhouse.

While visiting my parents in CA at Optimum, my 6 month old daughter came down with a horrible cough.  My Mom suggested a poultice.   This was 17 years ago and I knew about wheatgrass juice, but not what I could do with the pulp.  Sure, why not.   So we put a poultice made of wheatgrass pulp dipped in the juice, directly on her chest.  And yes, you guessed it, the next morning she was free of her cough completely.   I wish I could say, at that moment, I was totally hooked on wheatgrass and living food.  It took me a few more years.  I was vegetarian at that time and was juicing wheatgrass and attempting to grow it in my house.

My first juicer was an electric Miracle Juicer.  I took it right off the kitchen counter of my parent’s house.  (Hey, I wasn’t the only one. My sister and brother stole the next two)!  It was what I used for many years.  Wheatgrass was the only thing I was juicing at the time.  I grew it in my small apartment and did the best I could.  Some days I could drink it and others I just couldn’t get it down.  I drank it for maintenance….I drank it for healing. And I continued to make poultices.   But I was still working on emotional issues and I was avoiding turning to a living food lifestyle.

Fifteen years later, because of my connections with Hippocrates Health Institute, I was fortunate to have the director, Brian Clement, come to speak in my small town in Vermont.  I certainly listened, but I wasn’t ready to hear it.  So I continued to juice wheatgrass.  Not finding the space or time to grow it, I ordered it online.   I drank it for 4 months straight, feeling better and better.  Then one day I just couldn’t get it past my lips.  I called my parents.  My Mom, said “Just drink it any way you can get it down.”  My Dad said, “It’s all emotional.”   He was absolutely right.  The emotion that I wanted to “share” with my Dad at that moment, convinced me even more to at least attempt a living food lifestyIe.  I certainly had come to a point in my life where conventional treatments weren’t working anymore.  So again, Brian Clement came for a visit.  And this time I heard it.

The next day I emptied my kitchen cabinets and started juicing and eating more living food.  I was now eating better than I had my whole life.  I still have that Miracle juicer and I brought out my Vitamix (I hadn’t used it since I bought it years ago) and I purchased a Champion Juicer, a food processor and a spiral slicer.  I juiced every fruit and green I could get my hands on.  I made green smoothies.  I made raw ice cream, raw treats, raw foods. I was hooked.

A year later, when I started growing wheatgrass in my business, I purchased the Manual Healthy Juicer for wheatgrass and greens.  With my manual Healthy Juicer, I could juice up to 100 shots for tasting at our local Health Expo without getting tired.   If you don’t want to wake up the family with the sound of an electric juicer, this is the one for you.  They’ll wake up to the smell of fresh squeezed wheat grass.

Don’t hesitate getting started growing your own wheat grass. Growing grass is one of those things you just have to start doing.  It may take a couple of tries to get it right, but you will get it right.  Don’t forget about making a poultice.   Placing it on everything from your gums to your toes, is just another way to heal using wheatgrass.  The pulp can be used on any skin irritation, from rashes to warts, scars to ingrown toenails.  Think drawing out toxins, think oxygen, think alive, think GREEN!  Again, don’t underestimate it.  Try it for yourself.

Donna, Yep, I really juiced that, Bergonzi-Boyle

As you know, here at 877MyJuicer.com we are all about healthy living and when it comes to preserving our food we are no different.  We have received so many emails lately asking about healthy food preservation that we decided to let you in on our favorites.

These are the three methods of preserving food naturally without adding any preservatives and will prove most healthy for you.

1) Freezing - One of the most common forms of food preservation is freezing.  It works by reducing the temperature to a degree that it reduces the water activity to prevent microbial growth.  This form of food preservation is so common because it is so simple, only requiring a freezer, and works with a wide range of foods.  Generally by freezing food products you can increase their preservation up to several months.  You can freeze food products longer, however it requires extremely low temperatures of zero degrees Fahrenheit or less which most freezers cannot achieve.

2) Drying / Dehydrating - Dehydrating or drying is one of the oldest methods of food preservation that dates back many years to sun drying.  The concept behind food dehydrating is very simple, remove the moisture from the food and the growth of bacteria can be controlled.  However, it must be completely dried or bacteria will grow and your food will spoil.  This process is simple, requires very little space, and all you need is a food dehydrator.  Most people like the dehydration method because the drying process drains the excess fat from the foods making them rich in carbohydrates and fiber, and loosing very little nutritional value.

3) Canning - Canning is a popular yet more complicated method of preserving food.  It involves cooking your foods and sealing them in sterile cans or jars, and boiling the containers to kill any remaining bacteria. Their are many factors that if not performed correctly will result in an unsuccessful attempt.  Factors such as humidity, altitude, the region in which you are located, the nature and quality of the food, the air/space left in the jar, and even the shape of the jar all play a vital role in being successful at canning.  To successfully attempt canning you will need a canner, a canning kit, and quality canning jars.  Depending on which foods you are canning, you will need to do some research as to the best methods for them individually.

There you have it.  These are our three favorite methods of food preservation.  They are fairly simple and allow your food to retain most of the nutritional value.

Bored with bananas?  Aggravated with apples?  Grumbling about grapes?  Me too. But if you’re like me you discipline yourself to stay healthy.  Is it any wonder most people have trouble sticking with a healthy diet?  Well I have some hope for you my friends.  Below are some alternatives to the old fruit standards to rejuvenate your palate while maintaining your healthy lifestyle.

What was Beethoven’s favorite fruit? Banananaaaas!  (That joke is better told out loud where the punch line can be sung to the tune of Beethoven’s 5^th.)  But, I think even he would get sick of them after a while… although in truth I’m not sure how plentiful bananas were in 19^th century Germany.  Anyway, bananas are not only a staple in every blended smoothie but essential for the maintenance of good blood pressure.  Nonetheless too many bananas can make anyone go “blah!”.  As an alternative, try fresh figs (no not in your smoothie).    Six fresh figs have 891 mg of blood pressure-lowering potassium, nearly 20% of your daily need — about double what you’d find in one large banana. In a recent 5-year study from the Netherlands, high-potassium diets were linked with lower rates of death from all causes in healthy adults age 55 and older.  Figs are also one of the best fruit sources of calcium, with nearly as much per serving as ½ cup of fat-free milk! You’re bones will love you for it.

Interested in fighting disease and protecting your heart but gagging on grapes?  Try lychee.  A French study published in the Journal of Nutrition found that lychee has the second-highest level of heart-healthy polyphenols of all fruits tested — nearly 15% more than the amount found in grapes. The compounds may also play an important role in the prevention of degenerative diseases such as cancer. “Polyphenols act like a force field, helping to repel foreign invaders from damaging your cells,” says David Grotto, RD, author of 101 Foods That Could Save Your Life!  As well, a recent test-tube and animal study from Sichuan University in China found that lychee may help to prevent the formation of breast cancer cells, thanks to the fruit’s powerful antioxidant activity.

Everyone wants great skin but who could eat so many oranges.  Not me, so I maintain my glow with guava.  One cup of guava has nearly five times as much skin-healing vitamin C (it’s a key ingredient in collagen production) as a medium orange (377 mg versus 83 mg) — that’s more than five times your daily need. Women who eat a lot of vitamin C-packed foods have fewer wrinkles than women who don’t eat many, according to a recent study that tracked the diets of more than 4,000 American women ages 40 to 74.  Guava can also protect against foodborne pathogens such as Listeria and Staph, according to research by microbiologists in Bangladesh. As well, a cooperative study by the USDA and Thai scientists found that guava has as much antioxidant activity as some well-known superfoods like blueberries and broccoli.

Apples are great at lowering cholesterol but terrible if you want to stay in the Garden of Eden.  So why not avoid the snake and eat asian pears.  One large Asian pear has nearly 10g of cholesterol-lowering fiber, about 40% of your daily need; a large apple has about half that much. People who ate the most fiber had the lowest total and “bad” cholesterol levels, according to a recent study of Baltimore adults.  The same researchers found that people who ate the most fiber also weighed the least and had the lowest body mass index and waist circumference.

Now I don’t want cancer but I also don’t want any more watermelon for crying out loud.  Now papaya’s have a weird seed thing going on too but it’s still one of the top sources of beta-crypoxanthin, which research suggests can protect against lung cancer. Like watermelon, it is also a rich source of lycopene which, research shows, protects against several different types of cancer, including stomach, endometrial, and prostate.  Papayas also promote healing.  When used topically it may help speed burn recovery thanks partly to the enzyme papain, which also aids in digestion. “Papain helps break down amino acids, the building blocks of protein,” says Elisa Zied, RD, an American Dietetic Association spokesperson.

So there you have it, variety in the world of fruit mundanity.  Remember, most of these alternatives can also be juiced or blended so there’s no more excuses.

Be Well,

Juicy Josh

877MyJuicer.com

Ok…so first of all, how awesome is it that Michael was up to do a guest blog post?!  Michael is an incredible guy, and I can’t give him more authority in his knowledge on the subject of wheatgrass, leafy greens, and all that has to do with juice.  Bottom line is - he knows his stuff.  He has just come out with a new DVD with a great (hilarious) lecture on the background of wheatgrass, how to grow it and how to actually juice it!

Ok Mike…heres..well, the mic!

From Michael Bergonzi:

Hello 877MyJuicer world!  Michael from Hippocrates here.  It would be my pleasure to inform people of GREENS and how amazing they are!

First of all, allow myself…to …introduce….myself.  My name is Michael Bergonzi, Greenhouse / Expo Manager / Health Educator Director at Hippocrates Health Institute in West Palm Beach, FL for the past seven years.  My career in the field of alternative health & wheatgrass began in San Diego, CA at the Optimum Health Institute back in 1990.  Growing grass for a living and not ending up in jail seemed like a pretty cool job!  Ok, I’ll take it!  Of course, the cost per one ounce is $1.00 rather than $350.00!  =)   Humor is important to healing!  I spent 8 years there, then worked for Ellen Tart-Jensen and Singer / Songwriter, Jewel for the next 3 years.  Getting out of the grass field (no pun intended) but staying in the alternative Health Industry as Ellen spent 11 years with Bernard Jensen, so it was an awesome ride.  In 2001, I came to Hippocrates in FL, the number one Alternative Health Resort in the Country.

Most people now a days have at least heard of wheatgrass juice if not actually tasted it themselves from a juice bar or health food store.  (There are always some people that enjoy drinking it, but no one ever hangs around those people!)  The taste of wheatgrass is not always a pleasant one and we are told that it must be our bodies that are detoxing.  However, that is not always the case.  For example, as a wheatgrass grower, I would bring a tray of grass to the health food store, ready to juice.  If they juiced it that day, it would not taste at all bitter or cause that nausea feeling.  But, they choose instead to put it in the store window for a display for people to see it, and now it stays in the window for two more days in which the sun shines on it, which it should never.  They haven’t watered it, which they should everyday, and now, that same sweet tasting wheatgrass has aged almost 80 years in two days.  It’s kind of like people, the older it gets, the more bitter it becomes!  =)  Wheatgrass should be harvested when a second blade becomes visible, and then the entire tray needs to be cut at the same time.  It may then be stored in the refrigerator for up to one week without losing it’s value and taste.

Let’s talk about the ‘greens’ on the planet Earth.  First of all, everyone can agree that we, as humans, are mammals.  Most of the mammals on this planet are living on leafy greens.  In fact, we are one of the few mammals that still eat meat and the only mammal that cook our food.  To say that protein only comes from eating meat is an uneducated statement.  Sprouts, sprouted beans and GREENS are the best source of proteins for our bodies.  Think about it on a bigger scale.  How is it possible that most every mammal (and you all agreed that WE humans are mammals) can live on eating just leafy greens?  Elk, moose, deer, giraffes, gorillas, elephants, horses, etc… and don’t forget the one that WE get most of our food here in the USA from, the COW!!!  Ahhhhhhh…  and here is the problem now a days.  You see, in the past, when you lived on red meat and dairy products, in-directly you lived on GRASS.  The cow was eating the grass; we were eating the cow.  It just makes sense.  We were getting the EARTH in our diets.  But, today, that is NOT the case.  Most cows are now trough fed, mostly grains, which are making their systems too acid base, and are having to be shot full of antibiotics, steroids and of course hormones.  They go over to the trough, eat as much as they can, and now want to take a nap because they are ‘full.’  (Ringing true to us as humans these days who drive through the fast food joint, meaning WE are being trough fed too!  Staying full, getting tired and staying sick.)  A cow taking a nap because it’s too full?  Are you kidding me?  So, the problem now is our red meat and dairy aren’t what they used to be.  We are not getting the GRASS (green / earth) in our diet any longer.  Look, I have been in this field now for 17 years, too long to judge anyone for what they choose to eat.  I just want to educate people on “what’s simple is TRUE.”  Get the Earth back in your diet, more oxygen back into your cells and exercise once a day.  (yoga, walking, stretching, etc…)

OK.  Is any of this making sense yet?  Let’s go to the first thing your body needs to live.  Before food, before water, you need OXYGEN!!!  Everyone reading this, please pause for a moment and take a DEEP BREATH…  Count to three on the inhale and three on the exhale.  Wasn’t that good?  Let’s face it, the only people that really focus on breath these days, unless you’re into yoga, thai-chi or meditation, are smokers!  =(   Personally, I smoked for 10 years, and I know why I felt the ‘need’ for a cigarette, because it would relax me.  Exactly, what are you doing when you smoke?  (You now have to leave your job and go outside the building.  Amen to that law, so you get a bit of stress relief too.)  You’re BREATHING DEEP, for the first time all day.  I am NOT encouraging smoking, however, I am encouraging breathing.  Try it without the “stick.”  Walk away from people, your job, etc… and go somewhere, by yourself, and spend 5 minutes breathing deep.  It’s amazing how much calmer you will be after doing this.

Now, let’s take a moment and go back to how ‘wheat’ grass came to light.  A woman by the name of Ann Wigmore founded Hippocrates in Boston approx. 50 years ago.  She actually healed her own health issues by chewing on ‘lawn’ grass.  That’s right; I said lawn grass, not wheatgrass.  She began chewing on it and got sick for many weeks, but stayed with it till she eventually started feeling better and better.  She learned that the grass / greens were the most complete foods on the planet, as well as having other healing properties.  The wheat seed was chosen because of its sweeter, more palatable taste.  (Her cat picked it out.)  She also learned that the green / chlorophyll will increase the hemoglobin in the blood which then distributes oxygen to every cell in our body.  Take another deep breath!  Remember that oxygen is a good thing?  Ann started this because of watching the animals do it, as well as a statement that was made to her as a child, “Instinct guided creatures, left to them selves, do not make mistakes.”  (I LOVE that one.)  Most of us chewed on grass as children, if it was around.  Why then and not now?  We lost sight of our instinct.  Here’s a FYI on oxygen content on the planet these days:  100 years ago, there was over 30% and now it is at an average of 15%.  The most out there, if you live in a lush, green area, is 21%.  However, in downtown major cities it is down to 9% or less.  Does anyone remember ‘smog alerts’?  I do, but not since 1990, when they stopped telling people.  Fact:  Oxygen in the cells means less chance for cancer to survive.  GREENS = Chlorophyll = increased hemoglobin = more OXYGEN in your cells.  GET IT NOW?  Don’t forget, fresh wheatgrass juice is the best way to FEEL a difference.  Drinking 2 ounces / day on an empty stomach is optimum.

In closing, remember these two simple words: “Stay Present.”  If you liked my words and enjoyed the ‘Wheatgrass Growing’ and ‘Sprouting Seeds’ DVDs, then I have my very special DVD, ‘Conscious Communication’ available now as well as my new class called ‘Moving Beyond Fear’ on audio CD, both are my very favorite to teach.  There is much more to this life and even faster ways to heal the body when you are open to receiving the information.  Yours in the greenhouse at Hippocrates Health Institute in West Palm Beach, FL, breathing in approx. 30% oxygen everyday, Michael Bergonzi

For questions on growing your own wheatgrass or sprouts, visit my personal website (which I am still working on improving) at www.hippocratesgreenhouse.com and send me an email anytime.  My email address in on my website.  I am also available for lectures and travel to help start up the wheatgrass business in your area.

We love our rice cookers. Well, I love mine at least.  I use the Miracle Stainless Steel Rice cooker, no chemicals to worry about like the plastic ones - it is an all stainless steel bowl.  Anyway, there is so much you can do with these bad boys.  Aside from just cooking up the perfect batch of rice, you could use it as a steamer to steam potatoes, shrimp, crab legs, vegetables.  I make soups, sauces and stews.  Your imagination is your limit.  Here are some of our favorite recipes.  Give them a try…tell us what you think…please please post a response.  I’m lonely on here…

RICE COOKER JAMBALAYA

1 1/2 c. uncooked rice
1 lb. shrimp or crawfish
1 stick butter, melted
1 lg. onion
1 c. bell pepper
3 ribs celery
2 tsp. Cajun Seasoning
2 cans beef broth
2 tsp. black pepper
1 tsp. chili powder
2 tsp. garlic powder
1-2 tsp. cayenne pepper
1 tsp. Accent

Combine all ingredients in the rice cooker and cook on regular cycle.

SLOW COOKER SWEET AND SOUR PORK

2-3 pounds cubed pork
3 tablespoons soy sauce
1/4 cup rice wine or cider vinegar
1 large onion, sliced
2 tomatoes, cut into slices
2 tablespoons cornstarch
3 cloves garlic, minced
2 tablespoons water or apple juice
1 1/2-inch square cube ginger, freshly grated
1/4 cup brown sugar
2 green peppers, cored and cut into quarters

Spray crock-pot liner with olive oil spray. Combine soy sauce, water, and cornstarch with brown sugar. Put washed and dried pork into crock-pot and stir in remaining ingredients except green pepper and tomatoes.

Cook on low for 8 hours. Stir in green pepper and tomatoes.

Cook on high for an additional 10 minutes.

Serve on a bed of rice.

Variations: To make Polynesian pork, eliminate tomatoes and stir in cubes of pineapple and cashews during the final hour.

SHRIMP PILAF

1 med. onion, chopped
1 chopped bell pepper
1 1/2 c. rice (rice cooker measuring cup)
1 can (4 oz.) mushrooms & liquid
1 can beef broth
1/4 lb. butter
Salt & pepper
1 lb. shrimp

Combine everything together and pour into the rice cooker and turn cooker on. When done, the cooker will go off.

SPICY BLACK BEANS AND RICE

Black beans are high in protein, magnesium, manganese, folate, potassium, calcium and iron. They are economical and can be purchased in bulk and stored in airtight containers (like the Oliso Vacuum Sealer) for at least one year.

1 lb dry black beans
1/4 cup olive oil
2 onions, chopped
1 shallot, minced (optional)
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 teaspoon oregano
1/2 teaspoon paprika
1 packet Goya Sazon (seasoning)
1/4 cup white wine (or wine vinegar)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Frank’s Hot Sauce

Pick over beans to remove imperfect beans and any foreign matter. Rinse well in cold running water.

In a pan, bring beans to a boil in 6-8 cups water. Boil over high heat for 3-4 minutes, then cover and set aside for an hour. Alternatively, boiling can be omitted if beans are soaked overnight.

Drain and rinse beans. In a large saucepan, soak beans in 8 cups fresh water. (This time, do not drain.)

In a skillet, sauté onion and pepper over medium heat until onions are tender and translucent. Add garlic and oregano when onions begin to color (about 5 minutes). Do not allow garlic to brown. Add remaining ingredients; mix well.

Stir mixture into beans in saucepan. Bring to a boil, reduce heat to low.

Simmer until beans are tender. Serve over steamed white rice while still hot.

Can be prepared in a Crock-Pot. Just soak beans overnight and put everything into the Crock-Pot in the morning. Set on low and cook for 8 hours, or until beans are tender.

If you own a small (2.5-4 quart) pressure cooker, these can be prepared in less than thirty minutes. Sauté onions then add pre-soaked beans to pressure cooker; cover with water or broth and remaining ingredients. Cover and cook at 10 lbs pressure for 20 minutes. Turn off heat and allow sitting 10 minutes, then reducing pressure; seasoning to taste and serving.

Can be frozen in smaller portions for up to 6 months. If preparing larger quantities just for freezing, omit the seasonings and add them in while reheating, instead.

Recipes donated by www.cooks.com

We borrowed some great recipes from our friends at welikitraw.com (with their permission of course!) thinking that you could really get some use out of them too. We actually tried a few in the office and they were a total hit. Nothing but tasty rawness. Try ‘em - and post a comment and let us know what you think!

Watermelon Mini Cake Delights

This was a Memorial Day inspired treat I took to a pool party yesterday. They were all gobbled up by rawies and non-rawies alike! Yummy! This is a super Memorial Day or Fourth of July treat, or for just any ol’ time!

Ingredients

• 1 Watermelon, cut into squares
• 2 cups Cashews, soaked for two hours
• 1 cup Agave
• Vanilla, to taste
• Water, to taste
• Blueberries

Preparation

Place cashews, agave, and vanilla in food processor and process. Add water slowly, little by little to achieve a smoothe frosting-like consistency. Place on a ziplock bag and cut a small section of the bottom corner. Use this as your frosting instrument. Squeeze frosting on each watermelon, then top with a blueberry! You can also include little flags on each one for decoration and serving purposes. Or, shape them all into a flag shape for a lovely, festive presentation! Enjoy!

Kale Chips

Kale chips are sooo easy to make & delicious. They were so good that when we opened the dehydrater to try them, they almost all got eaten immediately!! I had to hold everyone off to get them on a plate to take a picture to post (what dedication! ; )

Easy, easy, easy.. Cut out the center tough stem part of the kale.
I used 2 big bunches of beautiful organic dark kale that we bought at the market.
Then cut each piece in 4 - You can layer & cut them all together so it it super quick.

In a mixing bowl pour a couple Tablespoons of olive oil, some (1/2t or less) of garlic, onion and chili powder, some cayenne, 1t of salt.. & I think I put 1 t of basil… & maybe a bit of cumin. Mix all together and then put the kale in the bowl and mix it into the oil mixture - I used my hands.
Spread out on dehydrator trays (I got my Mom to do this ; ) -Mom’s been great!! Check it after 4 hours, but I think we left it in for about 6 - it should be crispy.

It’s so good - I thought much better than chips - & you’re eating kale - how amazing is this!?!
Incredible!!

Blueberry Rawffins

• 1 cup Brazil nuts, ground into flour
• ½-2/3 cup almond meal leftover from making almond milk
• ¼ cup golden flaxseed, finely ground
• a few dashes of sea salt
• ½ tsp. vanilla
• 1 Tbsp. olive oil
• 2 Tbsp. agave nectar
• Fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
• 1 cup frozen blueberries (yields ½ cup thawed berries)
• Streusel topping: a couple dates and a handful of nuts processed into a crumb
• a few more drizzles of agave nectar

In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.

Recipes from www.welikeitraw.com

The holiest day of the Jewish year is Yom Kippur, the Day of Atonement; a day spent in prayer, penance and among other things, fasting. How grueling it was to me as a child. Of course I rarely made it through and the few times I did I would break fast (no not “breakfast” spellcheck) with something like a cheeseburger and a milkshake. Nowadays it’s become popular for people feeling a bit guilty about their sinful diet to do a little atoning of their own with a variety of juice fasts. Maybe my ancient ancestors were on to something.

Anyway, this fasting is a risky business and really not necessary for those with a healthy diet already. Nonetheless, the benefits are compelling. In addition to getting rid of toxins built up throughout the system from a poor diet it can decrease congestive symptoms; eliminate food allergies and sensitivities; reduces the burden on the digestive system, allowing it to heal; release pesticides, drugs, and other chemicals from stored fat, which can then be eliminated; enhance mental, physical, and spiritual well-being; increase energy and mental clarity; promote glowing skin; prevent chronic diseases caused by poor diet and lifestyle; and clear mucus discharge.

A juice fast is just what it says; a short-term intake of raw vegetable and fruit juice and water ONLY. This is done because juice is an incredible source of vitamins and antioxidants. Fasts typically last for one to three days but some people go longer. I wouldn’t recommend that without some type of medical supervision and monitoring to ensure that nutrient deficiencies don’t result.

So here’s a basic outline of a fast although many variations are possible. Do your research and find one that’s right for you. It’s suggested to fast during the warmer months with Spring being the best time of the year for juice fasting. For seven or more days before the fast, alcohol, nicotine, caffeine, sugar, dairy, wheat, animal meat, fish, and eggs should be reduced or eliminated from the diet. During this time eat mainly organic fruits, vegetables, and beans. During the fast between 32 and 64 ounces of juice is recommended and should be sipped throughout the day. Typical fruits and vegetables include celery, carrot, kale, cabbage, apple, pineapple, cranberry, spinach, beet, and greens. Citrus fruits are often avoided. In addition to the juice roughly 6 glasses of room temperature or warm filtered water is recommended. GO ORGANIC! And if you absolutely, positively cannot, peel the skin off the fruits and vegetables or wash them with a non-toxic produce cleaner like the Cuisine Clean. Fresh juice is a must so the best alternative to juicing at home with a centrifugal juicer and masticating juicer is to buy it from the health food store. Be sure not to skimp on the wheatgrass, green vegetables and sprouts because they contain the chlorophyll, which is especially beneficial during a juice fast. These must be juiced in a masticating juicer. Be sure to combine both fruits and vegetables as they each have their own unique benefits and finally, when you break the fast, return to solid foods gradually.

Certain fruits and vegetables and their parts should not be juiced, like the pits of peaches, apricots, cherries, and other fruits, apple seeds, citrus peels, carrot and rhubarb tops, tough skins (such as kiwi, pineapple, mangoes), and bananas and avocados. Some people can’t handle complete abstinence from solid food so it’s ok if you eat one meal a day in addition to the juice.

Pay attention to your body while you fast. Keep an eye on your weight, symptoms and degree of congestion, tongue coating, degree of hunger, and energy level. If energy level drops for more than one day, if weight becomes too low, or if any symptoms become particularly intense, just break the fast for God’s sake. This isn’t a punishment after all. Please note that a certain amount of tongue coating is normal. It may become thicker or have a more pronounced color (yellow, white, grey) as the body eliminates toxins.

Certain people should not do this. Pregnant or nursing women or children shouldn’t try a juice fast. As well, people with diabetes, low blood sugar, eating disorders, kidney disease, liver disease, malnutrition, addictions, underweight, anemia, impaired immune function, infection, nutritional deficiency, low blood pressure, ulcerative colitis, cancer, terminal illness, epilepsy, or other chronic conditions shouldn’t try a juice fast or should do so only under strict medical supervision. People shouldn’t try a juice fast before or after surgical procedures. Remember, a juice fast can reduce blood proteins and change the way prescription drugs react in the body so people taking prescription medications should consult a health professional skilled in detoxification before trying a juice fast, and should never discontinue or reduce their medications on their own.

Be well,

JuicyJosh

www.877myjuicer.com

I’m not sure… but whether it’s a creative block or the early onset of Alzheimer’s is pretty clear; at least to me it is. Now what was I talking about? Oh, eating healthy and keeping the brain sharp as a tack.

Now the brain is no mere mechanical organ, nor is it simply a storage unit for the countless memories of a lifetime. It is the combination of these things and it also contains an enormous capacity for perception, empathy, reasoning, analyses and so much more. In some ways it could be said that “you” reside there. And without going far into a spiritual discussion about ego and identity let’s agree that whoever one “is” the destruction of the brains abilities through dementia or Alzheimer’s is devastating.

As people get older, globs of a protein called amyloid accumulate between our neurons (nerve cells) and we slow down mentally and become sluggish. Inflammation and oxidative damage accompany this protein buildup which nicks the cell membranes and interrupts the signals between neurons and as this happens we may experience a few “senior moments”. For many this presents no real problem but sometimes a downward dementia spiral can occur if over time too many proteins gunk together and too much inflammation and oxidative damage erodes cells.

How can this be prevented? Um… oh right! Overall, medical science is offering some hope. “For the majority of people, studies are showing you can probably slow down cognitive decline enough to escape disease altogether,” says Greg Cole, Ph.D., associate director of the Alzheimer’s Disease Research Center at the University of California, Los Angeles. And although no one knows exactly why, studies show that healthy eating habits can help. We’ve got some clues and tips. If I could just remember where I put my notes…

“Somewhere under the sea..” Oh right FISH! According to research one of the most powerful anti-aging nutrients is fish because it is full of those wonderful anti-inflammatory omega-3 fatty acids. An observational study of 3,718 elderly people in the Chicago Health and Aging Project found that eating just one fish meal a week is linked to a 10 percent slower rate of cognitive decline and other research has found that fatty fish like tuna or salmon are associated with a reduced risk of Alzheimer’s disease and dementia.

In another study on brain deterioration, research found that diets rich in vitamin-E-containing foods like grains, nuts, milk and vegetable oils were associated with reduced risk of Alzheimer’s disease as well. Ground whole grains and nut butters will still contain vitamin E so you can easily get plenty of these in your diet. Other antioxidants, such as the polyphenols found in colorful fruits and vegetables, the catechins in tea, and even compounds in herbs like sage and turmeric, are all showing promise in cell culture and animal studies so berry filled smoothies and fresh juice from leafy greens and carrots is a great way to get this into your diet.

The B vitamin folate is also effective. Some large-scale observational studies have linked high dietary folate in foods like leafy greens and beans with less cognitive decline so again get into the grain and juicing.

Well, I think that’s it… Is it?

Be Well,

Juicy Josh

www.877myjuicer.com

Spinach - Cucumber - Celery Juice Recipe

• 2 Cups Packed Spinach (4 Oz)
• 1 Cucumber
• 1 Celery Stalk

Because celery isn’t overpowering, it allows the spinach and cucumber juices to stand out.  Spinach is a great source of calcium, iron and potassium

This makes 10 Ounce with the following Nutritional Facts

• 139 Calories
• 1 Gram of Fat
• 35 Grams of Carbs
• 1 Gram of Protein

Pineapple - Blueberry - Giner Juice Recipe

• 1/4 Pineapple
• 1 cup blueberries
• 1 piece fresh ginger (1/4 - 1/2 inch)

Blueberries are rich in antioxidants, which have been shown to fight certain types of cancer. The ginger aids digestion and sets a South Pacific mood when combined with pineapple

This makes 12 Ounces with the following Nutritional Facts

• 80 Calories
• 0 Grams of Fat
• 16 Grams of Carbs
• 7 Grams of Protein

Enjoy!!

Drum Roll Please….we suggest the following unit to juice the above recipes!  The Omega 8005 Juicer is going to be the best for these.  The Omega 8005 does spinach (a regular old joe blow one will not).  The only draw back is on Pineapple.  Any juicer you would have to cut it up but the Omega 8005 does have a smaller chute opening.  I still feel that its the best choice though!

Be Well,

Juicy Josh

www.877myjuicer.com