My biggest reason I never bought an avocado was because I would take it home intending to use it and when I cut it open, it would be bad inside.  And let’s face it, they are a little pricey.  But are they worth it?  Oh yeah, definitely.  Since I found the living food lifestyle, I found so much more to do with them AND how to keep them ripe and never throw away another one.

The avocado was discovered by Charles Avocad in 1762, and is botanically a fruit.   It is often treated as a vegetable and in some cuisines; this luscious green fruit/vegetable is used in desserts.  The cultivation of avocados began over 10,000 years ago.  These grew mainly in tropical areas.  Some believe even further back!  Maybe avocado trees fed the dinosaurs!  Now North and Central America lead the world in production, with California, Texas and Florida providing us with different varieties of avocado.  If you want to avoid the toxicity and cholesterol of meats, avocados are the substitute for you.  They are a great way to transition to a healthier vegetarian or raw food lifestyle.

My first months raw, I ate one avocado a day.  I ate it alone, put it in a wrap with other raw veggies, made guacamole or added to my salad.  Those three months I lost over 10 pounds.   We know enough now that cooked foods, breads, pastas, refined sugars, meats, dairy and processed foods are what is causing a high rate of obesity, not to mention lack of exercise and holding on to old emotional habits and patterns.  Avocados and other fruit and plant foods are rich in vitamins, minerals, soluble fiber, active enzymes, proteins, and easily digested fats.  They contain 74% water and have no cholesterol.

Let’s first figure out how to pick an avocado.  Take some of the fear out of shopping for expensive fruit.  If it’s large, it will perish quicker.  Bruising inside?  Hard to tell, right?  Right.  Unfortunately.  I try to buy them when they are not ripe.  Then I refrigerate the whole avocado and take out only when I need them.  Allow to ripen on the counter for 1-3 days, depending.  In the refrigerator they will not ripen, so good to store there.  Depending on the state it comes from will depend on how to choose.  Florida avocados will yield to gentle squeezing when ripe.  California avocados need one day if they yield to pressure.  But, the big thing is….once you cut that luscious fruit/vegetable, the process of ripening ends.  At that time you are stuck with it.  To store your cut avocado, wrap tightly in saran wrap or in a tight container.  Lemon juice may stop the blackening also.  Basically, eat the whole thing in one sitting and play it safe.

There are a few ways to cut open an avocado.  I like to cut it lengthwise around, twist, open and spear the pit with a knife.  If I’m making guacamole, raw chocolate pudding or a smoothie, I just squeeze each half into a bowl.  If I’m making a pretty salad or sandwich, I will peel the skin and cut in strips or use one of those handy, dandy plastic avocado cutter outers. 

And then there are the benefits of avocados.  They are filled with healthy fats, vitamins like A, B-complex, C, H, K and E, beta-carotene and alpha-carotene, plus minerals like magnesium, copper, iron, calcium, potassium and other trace elements.  They contain more protein than cow’s milk and provide you with 18 amino acids and 7 fatty acids.  When you combine the fats from avocado with nutrients in your other foods like vitamin A, D, E, K, lutien, lycopene and calcium, these vitamins are better and more easily absorbed by your body.  You don’t need a lot of avocado for this process.  They are high in fat and also give you a good amount of magnesium and fiber. 

Just took a little break to eat an avocado.  I’m back.  How about some recipes?  Ok then……

Smoothies are easy.  Use half or whole pitted avocado in your blender with about two cups of coconut, rice or almond milk.  Add raw cacao for the chocolatey smooth richness.  You can sweeten with fruit or agave if needed.  These recipes are from Kelly Serbonich and Anna Maria Clement’s Healthful Cuisine Book.

Guacamole

3 cups mashed avocado, 1/2 cup finely diced red onion, 1/2 cup finely diced red bell pepper, 1/2 cup shredded carrot, 1/2 cup chopped fresh cilantro, 1-2 cloves pressed garlic, teaspoon ground cumin, 2 Tbl fresh lemon juice, cayenne and Bragg Liq Amino to taste.  You can also add kelp granules or sea salt.  I like to put something like this into a portobello mushroom soaked in Bragg’s.  Yum.

Avocado Pudding

1 avocado, 12 dates(pitted and soaked), 1 cup soak water from dates or coconut water, 1 tsp cinnamon.  Blend all the ingredients until smooth and sprinkle the cinnamon on top.  You can add banana, mango or carob powder or cacao.

Have fun and experiment.  Wishing you healthy eating!

People always ask me…”Is it hard not having all your stuff?”  I say “No, I always travel with my Vitamix!  That and my toothbrush.  Good to go.”

Happy Holidays….Ring in the New Year!  Yes, my Vitamix is always with me.  Thought I’d help you out with some recipes for this season.  Of course, I use my Vitamix most for green smoothies.  It always surprises me that I can drink these on cold winter mornings.  Your body gets used to having them and starts to crave them.  The past few days I was able to purchase some great organic cukes from the local store and have been juicing them in my Champion.  A great start to a day filled with healthy eating.  Then a great way to end the day is with some raw ice cream from the Champion using the blank screen.  It’s tough to eat healthy, especially during this time.  Try eating raw veggies or drinking water before your big meal.  If I start the day with something healthy and then eat a big salad for lunch, I feel a lot better if I splurge a little at dinner.   Plus I’m not as hungry.  My body has already gotten a lot of good nutrients and vitamins for breakfast and lunch.

Banana Cream Pie (Raw)  This is for my brother!

Crust:  3 cups walnuts, soaked and dehydrated (you can buy these in health food stores)  1/4 cup dates, pitted and soaked (3 hours or more)  1/2 tspn Bragg Liquid Aminos or pinch of salt

Filling:  2 cups young coconut meat, 3 medium ripe bananas, cut into pieces  2/3 cup macadamia nuts, soaked   10 dates, pitted and soaked  2 Tblspns psyllium husks powder  1/2 cup water of one young coconut  2 Tblspns alcohol-free vanilla extract or 1/2 vanilla bean  4 ripe bananas

For the crust: Using your food processor, finely grind the walnuts to a crumble.  Add the 1/4 cup dates and Braggs and process until combined.  The mixture should be slightly sticky.  Press the dough into a pie plate.  You can dehydrate overnight if you want a crunchy crust.

For the filling:  In a Vitamix or strong blender, combine the coconut meat and coconut water, bananas, macadamia nuts, 10 dates, psyllium, and vanilla.  Blend until very smooth and creamy. Stir in the sliced bananas and spread this filling evenly over the crust.  You can decorate the top with sliced bananas, tossing them in lemon juice to prevent browning first.

This is so easy, right?  Even if you do not eat a raw diet, all of these ingredients are found in your local store.  Treat your family and loved ones with something they’d never expect.  And they will be sure to love it.

Did you happen to catch one of the episodes of “Dinner Impossible”, where the chef was at Ben and Jerry’s Ice Cream Factory in VT and he made these really weird ice cream concoctions?  Well here’s one that sounds weird, but is rather lovely!

Banana Ice Cream with Date Carob Sauce (Raw)

6 bananas, peeled and frozen

Sauce:  1 cup dates, soaked  1/2 vanilla bean, chopped  4 black olives, pitted  3 Tblspns raw carob powder  1/2 tspn ground cinnamon  1 cup water

Use your Champion with the blank screen to process the frozen bananas.  They will come out looking and tasting like soft serve ice cream.  For the sauce, in your blender, combine all ingredients until smooth and creamy.  If it’s thick, add water.  Add anything else that sounds interesting to you for a sauce….strawberries, orange…you get the idea.

Thanks, Chef Kelly Serbonich for these great ideas!

Here’s a recipe from a Paula Deen magazine.  It’s simple and you can use store bought pudding or make your own with raw ingredients and freeze.  Use the recipe above for the vanilla ice cream and add carob for the chocolate.  I hope you’ll try the living food way, this is a great start.  You can also eliminate the nuts if you’d like.

Frozen Striped Mousse

1 3.9 ounce package instant chocolate pudding  2 cups heavy whipping cream, divided  2 cups milk, divided  1 3.3 ounce package instant white-chocolate pudding  1/2 cup finely chopped pecans.

In a bowl, combine chocolate pudding, 1 cup cream, and 1 cup milk.  Beat until thickened.  In a separate bowl, combine white chocolate pudding, 1 cup cream, 1 cup milk and beat until thickened.  Take 8 (7 ounce) paper cups and spoon 2 Tblspns chocolate into them. Add a layer of nuts then a layer of 2 Tblspns of the vanilla mix and repeat again.  Freeze overnight.  Invert the cups and peel back the cup.  Garnish with chocolate sauce or fresh fruit.

 

Enjoy your holiday!  And remember….less is more.  It’s nice to share.

 

 

 

The juicing craze! After all of the hype and strict regimens of the raw and juiced diet fads, the whole idea may leave a bad taste in your mouth. But you do not have to learn how to cover up the taste of juiced beets or start watching infomercials with Jack LaLanne revving up his “Juice Tiger.” There is an easy, and yes, tasty way to drink your vitamins and boost your intake of the good stuff.

For starters, you may be wondering why juiced foods are so fantastic to begin with. Simply put, it’s because they are living, unprocessed foods that enter your body in their purest form, with their vitamins and nutrients intact. When you drink a glass of fruit juice from the bottle, you are most likely getting additives and additional sugar to enhance the flavor and appeal. The problem here is that you could have downed a soda if you wanted empty calories, and all for a fraction of the nutrients you could have received if you stuck to au-natural. So great. Now you know you can toss your fruits and veggies into a blender and delicious, nutritious nectar will appear, solving all of your ache and pains, as well as restoring your body to age 21 perfection. Not quite. The concoction you get might taste a bit more like a punishment than a treat. But comparing the thick, amateur juice of a novice to the real deal is like comparing apples to oranges. In order to get into your body, it’s got to taste good. So how do we get from bravery to savory?

First of all, start with what you know. What fruits do you like? Bananas make a fantastic “base” fruit, and your body will thank you for the potassium, not to mention the gram of protein and three grams of fiber. Bananas also tend to help neutralize the tartness of some fruits, so it can be a nice place to start. Not bananas over bananas? No problem! After a few tries at the old blender, you’ll figure out which fruit combination you like best. But what about veggies? How do we make that taste good? Well, right off the bat you will want a fairly decent juicer. Introducing veggies into your juice regimen is going to require a bit more “juice” than a typical blender can pack. But even when you’re armed with the right equipment, certain vegetables need some help from that spoonful of something to help the medicine go down. Your sweeter fruits and vegetables (pineapple, carrots, etc.) can also be used as a moderator to help tone down the all too unpleasant overpowering vegetable taste. Tomato and celery with a pinch of lemon juice makes a great foundation juice, as most people tend to like this health conscious knock off of a Bloody Mary. From here you can add cucumber, spices, carrots, or even a bit of apple juice.

Ok. So you have read this blog, dusted off your juicer (or purchased one), made a resolution, and now you are standing in the produce aisle at Grocer’s Gala and have not a clue what to buy, or why you even wanted to try this in the first place. Before you resign and head over to aisle five to pick up a jug of V8, hear me out. Grab a piece of paper and quickly jot down some health issues that you have that you want to resolve. Next, log on to the internet and do a quick Google search to learn which vitamins serve as an anecdote to your problem. As an example, if you suffer from fatigue than you may be lacking vitamins B12 and B6. Mangos and Kiwi’s have each of these B’s, so get them on your list. Is the common cold a little too common for your comfort level? Well than I am sure you are aware that vitamin C is key. Stock up on your friends in the citrus family. Have you noticed that you are squinting at the menu at your local fast food joint? Than stop eating burgers and fries and pick up some carrots! Carrots are loaded with beta-carotene, which morphs into vitamin A, which gets an A+ when it comes to your eyes. Have allergies? Try Mandarin Tangerines. Upset stomach? Pick up some pectin and grab some grapefruit. You may have to search a bit, but some Noni juice added to your blend can act quite like serotonin on your brain, and some believe it can relieve headaches. Aloe and cabbage have been rumored to do the same, and as you experiment you will find what works best for you.

So you have the idea. Now you have your fruits and veggies at home and you are ready to juice! As you are playing scientist and experimenting, remember to balance your sweets with your not-so-sweets and see what you can get. If you do not mind wandering off the beaten path every now and again, start trying fun additions like cinnamon, maple syrup, parsnip, or other spices. Juicers note: The natural sugar in fruit will raise insulin levels, so keep this in mind when you head into juicing mode. Too much of the sweet stuff can upset your blood sugar levels, causing you to feel hungry too soon. No worries, though. Soon you will have your “recipes” down, just keep experimenting and tasting.

One final note. “Smoothies,” although not as healthful as the juices we discussed above, can be an excellent alternative to typical desserts laden with fat and excess sugar. Dessert smoothies can end up containing a lot of calories, but watching your portion size can be the perfect way to treat your sweet tooth without trying to trick your diet. One of my special blends uses chocolate soymilk as a base. I then add a banana and a few tablespoons of organic, vanilla yogurt. Divide in two glasses and you and the person lucky enough to be dining with you are in for a “milkshake” that won’t leave you with a twist of guilt.

So go forth and juice! Your mind and body will thank you.

Scientist are starting to evaluate the most powerful of the healing factors of celery, a compound known as 3-n-butylphthalide or 3nB.  3nB is a compound unique to celery, responsible for the flavor and odor of celery.  Have you ever been cutting up celery and the smell made you want to eat it before you put it in your recipe?  Well now you should munch on it a little bit more in addition to adding it to your soups, stir fry, or juicing it. 

Hippocrates, the father of medicine, claims celery calms the nerves.  It is also good for the kidneys and will eliminate body waste through the urine.  Every part of the celery can be used, from the seeds to the leaves and the edible root of this plant.  It has a high calcium content.  Celery is also used in aromatherapy and in Ayurvedic medicine.  Rheumatic patients in Japan are sometimes put on a celery diet.  Celery is a high water content veggie, like cucumber.  Great for juicing and eating raw too for fiber.  Scientists found 3nB while searching for the reason of the medicinal effects of celery such as lowering blood pressure and relieving arthritis.

Here’s what we now know:  Celery will reduce high blood pressure and give the effect of calmness.  Celery clears uric acid from painful joints and help the treatment of arthritis and other rheumatic problems.  Celery helps the kidneys and acts as an anti-inflammatory and antioxidant and celery is very low in calories because of its high water content.  You can drink celery juice frequently to curb your cravings for sweets and rich food.

Celery is from the parsley and fennel family.  The white parts of the celery are shaded from the sun, thus less chlorophyll, compared to the greener outside stems.  Celery is the perfect addition to soups and salads.  Celery juice is a good mix with sweeter fruit juices because of its salty taste.  The nutritional benefits of celery leaves are its high content of vitamin A.  The stems are an excellent source of vitamins B1, B2, B6 and C with richness in potassium, calcium, folic acid, iron, phosphorus, sodium, magnesium and lots of amino acids.  During juicing, nutrients in the fiber are released, aiding bowel movements.  Yes, celery has a natural organic sodium content, but is very safe for consumption.  Worried because you are salt-sensitive?  No worries.  It is unlike table salt, which is harmful for those with high blood pressure. 

Recent studies have shown that celery may also help to combat cancer.  Celery is known to have at least eight families of anti-cancer compounds, which will stop the growth of tumor cells, block the action of prostaglandins that encourage the growth of tumor cells and coumarins which help prevent free radicals from damaging cells.  Celery will also balance the body’s blood pH, helping to neutralize acid and bringing you to a more alkaline base.  Celery juice is the perfect drink for after your workout.  It will replace lost electrolytes and rehydrate your body and has been shown to effectively and significantly lower total cholesterol and LDL (bad) cholesterol.  Celery can also be used as a natural laxative, relieving constipation.  Also use celery juice to help regulate body fluid and stimulate urine production, which is important to help rid the body of excess fluid. 

The polyacetylene in celery will relieve all inflammation like rheumatoid arthritis, osteoarthritis, gout, asthma and bronchitis.

3nB has been shown to lower blood cholesterol levels and reduce the formation of arterial plaque in experimental studies.  This will also increase the elasticity of blood vessels and lead to lowering blood pressure readings.  Celery is also a diuretic.  Most diuretics have dangerous side effects that result from either too much potassium or sodium.  Celery extract acts as a diuretic but does not alter the ratio of sodium to potassium in the blood.  The research on this is preliminary and some people will respond to this treatment and others won’t.  This is also typical with conventional drugs.  Drugs will lower blood flow to the brain, leaving people feeling tired, depressed, and forgetful.  Celery extract has been shown to not only help prevent strokes, but also improve blood flow as well. 

I have low blood pressure, and some people have had problems with celery because it will make their blood pressure even lower.  I’ve never had a problem with it, so far.  Listen to your own body..

Statements are meant to be informational only.  Please consult with your medical practitioner if you are considering celery extract or celery to treat your symptoms.

Fun but true fact: celery was used in ancient Greece as a reward in sports contests.

The American Dietetic Association recommends 25 grams of fiber daily for women and 38 grams for men.  Most of us are only getting 15 grams of fiber a day.  The World Health Organization extimates cardiovascular disease causes approximately 17.5 million deaths per year world-wide.  A vegetarian or living food lifestyle will greatly lower your incidence of heart disease than it will for meat eaters.  Saturated animal fats raise cholesterol levels and clog arteries.  Eating a well balanced vegetarian diet will give your body the heart-healthy nutrients it needs.  Foods like fruit, veggies, and whole grains are easy and fun to prepare and eat. 

These six food compounds can significantly reduce the risk of heart disease: Soluble fiber, Potassium, Carotenoids, Omega-3 fatty acids, B vitamins and Flavonoids. 

Soluble fiber combines with water in your GI tract to absorb cholesterol and stop it from being distributed through your body.  It will also push it out of you.  We all know how great fiber is for elimination, right?  Sometimes called roughage, fiber is the indigestable portion of plant food.  Wikipedia says, “Soluble fiber, like all fiber, cannot be digested.  But is does change as it passes through the digestive tract, being transformed (fermented) by bacteria there.  Soluble fiber also absorbs water to become a gelatinous substance that passes through the body”.   What foods are fiber filled?  Whole grains like oats, barley, and pinto beans, potatoes, brussel sprouts and fruits like apples, plums and oranges are good sources of soluble fiber, whereas 100% bran cereal has more insoluble fiber.  Insoluble fiber will pass through the body unchanged.

Potassium is associated with lowering blood pressure levels.  It counters the effect of excess sodium and aids in transmitting nerve impulses and promotes normal muscle function.  Both effective for optimal heart and blood vessel health.  Foods like potatoes, bananas, dark leafy greens, pumpkin seed, avocado and almonds are high in potassium.  Potassium deficiency can lead to high blood pressure problems, hypertension, strokes, and heart irregularities.  Meat, poultry and fish are high in potassium, but it’s not healthy to eat an entirely carnivorous diet.  These foods will cause a rise in acid levels and deplete potassium levels.  Instead of supplements, try a slice of cantaloupe, a banana or strawberries. 

Omega-3 fatty acids are essential fatty acids that play a key role in heart health.  These are a class of polyunsaturated fats.  They cannot be manufactured by the body so must be obtained from food.  They contain molecules that will ward off blood clots that can trigger stroke and heart attacks.  Omega-3 fatty acids reduce inflammation and prevent risk factors associated with chronic diseases such as heart disease, cancer and arthritis.  You can find Omega-3 fatty acids in flaxseed, flaxseed oil, walnuts, soy, and baby dark leafy greens like watercress and arugula.

Low blood levels of B vitamins and folic acid have been found to increase the risk of atherosclerosis, which can lead to heart attacks and stroke.  Atherosclerosis is a condition in which fatty material collects along the walls of the arteries.  Some sources of B vitamins are fortified breakfast cereals, sunflower seeds, potatoes, broccoli and asparagus.

Flavonoids have antioxidative and anti-inflammatory properties that protect you against heart disease.  They keep the lining of the arteries flexible which will promote healthy blood flow and reduce clotting.  Catechin is a flavonoid compound found in tea and cocoa and it can reduce heart disease.  It’s found in dark chocolate, green tea, red wine, extra virgin olive oil and apples.  Soy flavonoids (isoflavones) can also reduce blood cholesterol and can help to prevent osteoporis. 

Carotenoids have fat solubility and antioxidant properties.  These plant chemicals are a big factor in fighting heart disease. and give fruits and veggies their yellow, red and orange colors, not to mention the green in plants.  There is evidence they interact with bad LDL cholesterol and prevent if from oxidizing and sticking to the artery walls.  Food sources of carotenoids are carrots, spinach, kale, collard greens, red peppers and tomatoes.  However, to maximize the availability of these carotenoids in your food, they should be eaten raw or lightly steamed.

And please….don’t forget your emotional heart.  Feeling emotionally healthy is just as important.  Get in touch with your physical and emotional body.  Yoga, meditation, chi gong…all great ways to start “feeling”.  Releasing all the “baggage” will detox your blood as well as your muscles. 

Breathe, breathe and breathe again.  Keep going……

Here’s another topic I’m way too familiar with.  Fortunately I suffer from seasonal allergies and this is the season for me.  Spring and pollen.  Pollens are small, microscopic particles that are produced by plants and trees during the process of reproduction.  Hello spring and new growth!  I was in Connecticut a couple of weeks ago and I was feeling it then, but Vermont is behind its southern states by a couple of weeks.  So here I go again.  The only time I didn’t have any symptoms at all was when I had been eating a 100% raw diet for at least three months.  They aren’t as bad as they have been in the past and I have been keeping with a high raw lifestyle.  I also try to keep the windows closed, don’t go out of the house when it’s windy and I never walk in the fields!  It’s supposed to rain the next few days and that will help.

What can help?  Not only increasing your raw food intake, but decreasing your processed and cooked food intake.  Allergy symptoms include: Asthma and coughing, sinus pressure and congestion, red itchy eyes and discharge, skin rashes, general itching of every part of your body and throat, hives and runny nose.  The causes of allergies?  Everything from hereditary factors, long term exposure to drugs, especially antibiotics, adverse drug reactions, airborn pollens, food additives, colorings, perservatives and flavorings.  Liver dysfuntion can cause an increased work load for your immune system.  I never suffered from allergies in my childhood, they started during pregnancy.  Not only am I allergic to spring pollens, I’m also allergic to the skin of certain fruits and veggies, even if they are organic. 

Using organic produce when you can, can be a relief from many food allergies.  These do not contain pesticides and additives.  Selenium and zinc reduce inflammation.  Other supplements for you to try are: Fatty acids found in flaxseed oil, olive oil and oily fish, vitamin C, garlic and horseradish tablets, MSM powder.  And foods that promote liver function like, artichoke, cauliflower, cabbage, broccoli, brussel sprouts, or eggs.  How about some juice recipes for allergies?

Place in your juicer:

 one radish, one clove of garlic, one carrot, one pear and 2 cabbage leaves

or

tablespoon of fresh ginger, one apple, one carrot, 2 cabbage leaves, 1/2 red onion

or

one cup rice, almond or coconut milk, one banana, one pear, one Tblspn flaxseed oil, one Tblspn ground flaxseed.  Sprinkle with a pinch of nutmeg.

Victoria Boutenko, in her book, Green For Life, says this, “….consuming green smoothies greatly benefits the health of people through improving the level of hydrochloric acid…….consumers of green smoothies should expect…to heal allergies……”.

Some other natural allergy cures are: Eucalyptus.  In a lozenge form it can increase production of saliva.  It can calm coughs and relieve nasal congestion and is also an antiseptic and has antibiotic properties.  The vapor from eucalyptus can clear congestion and loosen mucus.

A traditional remedy for asthma is red clover.  In tea form, red clover can reduce allergy symptoms.  Alfalfa can improve runny noses, sneezing and itching.  Alfalfa is believed to nourish the nervous system and calm the immune system.  And there’s always apple cider vinegar (this should be a staple in your kitchen), which contains many healing properties and is used to treat allergies.  It is rich in vitamins E, A, B1, B2 and B6 and contains potassium and calcium and can reduce mucus in the sinuses and reduce throat inflammation. 

Here’s what Louise Hay says about allergies (hay fever):  Emotional congestion. Fear of the calendar.  A belief in persecution. Guilt.  Your mantra for allergy time? “I am one with ALL OF LIFE.  I am safe at all times.

Grab your juicer and your tissues.  Be well and happy SPRING!

Donna Bergonzi-Boyle

 

If any of these natural cures cause your symptoms to worsen, consult your primary health care physician.

Last night I made my first ice cream of the season.  The temps here in Vermont are in the 30’s and that means one thing to me…Spring is coming!  Ok, I’m stretching that a bit, but you have to when you’ve lived through over 20 Vermont winters.  Here’s what I made and then we’ll talk more about the Champion Juicer.

Raw Maple Walnut Ice Cream

2 frozen bananas, 1/2 cup soaked walnuts(about an hour), 1/4 cup maple syrup.  Put all through the Champion using the blank screen.  It will come out like a cremee.  If you want harder ice cream, put in the freezer.

Other options for the above…….soaked raisins, vanilla or a dash of peppermint.  What is so interesting about this is the amount of ice cream that comes out of just 2 bananas!  You can also put frozen strawberries, frozen raspberries or blueberries into your Champion to make sorbets or add banana to make more of a creamy ice cream.  What can be healthier than making your own dessert from healthy fruits?

Well….you can make healthy juices too!  I started my raw lifestyle with lots of fresh juices.  If I can’t get organic fruit or veggies, I peel or clean them very well.  Carrot, cranberry and grape, apple, mango and ginger, celery, cucumber, orange.  I was intimidated at first.  It had all these parts!  But once I got the hang of it, it was actually very quick and easy to put together, juice, and clean.  I use a dish brush to clean the teeth of the juicer.  And I make enough juice and store it for later in the day. 

I like to leave my Champion Juicer on the counter top.  It reminds me to juice more.  I always have frozen fruit in the freezer.  So when I have nothing in the fridge or in the fresh fruit basket, I can always make ice cream!

I do believe those children, not to mention others in your house, will love the idea of ice cream tonight.  And you’ll love the fact that it’s healthy ice cream.  Tonight I wish you something cold and fresh for your taste buds.  Summer is almost here. 

Donna Bergonzi-Boyle

 

I get many calls about how you guys can’t afford a wheatgrass juicer PLUS a juicer to juice your greens.  And I always suggest the Lexen Manual Healthy Juicer.  When I was at Hippocrates visting my brother Michael, we decided to do a test with two popular juicers.  The Healthy Juicer Manual won out every time for amount of juice, ease and clean up.  Check out our experiment on my brother’s website. 

This Lexen juicer is the ultimate for wheatgrass juicing.  Let’s talk about putting it together.  Even I didn’t have to read the directions.  My partner’s 4 year old was putting it together for her and actually doing the juicing.  Because of the ease of putting it together, there’s also the ease of taking it apart.  Not a lot of parts and so easy to clean.  Rinse and dry.  And durable.  Did I say a 4 year old was putting it together?  And with that, it did fall on the floor a few times.  No worries.  This makes it the perfect traveling companion.  So many of us find it hard to stay healthy on the road.  But it is easy to find lettuce and veggies on the road.  The Lexen Manual Healthy Juicer is small, compact, light weight and very easy to take with you. 

Now let’s juice some wheatgrass and greens.  The wheatgrass pulp never has to be put through a second time.  This juicer will get the most amount of juice out of each run through.  Don’t forget to use the pulp for other things.  Greens? I like spinach the best. Kale, collards, chard, are all great too.  If your blender doesn’t whip greens to juice, use the manual juicer for your greens and put your fruit through your blender or your juicer, then mix.  This juicer is affordable, remember?  Quiet too?  Yes.  You can juice in the morning and not wake up the rest of the family.  How many times have you had your daughter complain that the juicer woke her up? Oh….that’s me. 

Simple, easy to use, easy to clean, great juice.  Have I convinced you yet?  Stop spending your money buying expensive prepared juice.  You can juice your own.   Start saving money and start eating and drinking healthier.  This is a great first step juicer to buy.  Take your first step.  This is the beginning of your new life.  This is the day.  

Today I wish you strength on your first step.  And if you’ve already made your first step, then I congratulate you.  Help someone else make their first step.

Donna Bergonzi-Boyle

Staple, a basic dietary item.  In my life, it’s not flour, rice or corn, it’s almonds, dates, a sprout bag (ok, that’s not food) and some sort of frozen fruit.  As long as I have these few items, I can eat for a day or more.   Of course, I have more than that in my kitchen, but I always have these items on hand and here are some great recipes for you to make with these items. 

Nut Milk

–Two cups water in your blender—-I use the Vitamix.  The BlendTec works well also.   I like my pulp as smooth as I can get it.

–One cup Raw almonds–they say raw almonds are getting hard to find.  I still can find them in my local health food store.  I actually just found them in a big box store, though they were not organic.

Put ingredients in your blender and blend until milky white and the almonds are well ground.  Squeeze through a nut milk/sprouting bag into a container.  The pulp can be stored in a separate container for up to a week in your fridge.  I will use the milk the same day or one day later.  Since this is fresh nut milk, it won’t last long in your fridge.  But this is easy enough to make every day.  You can add more nuts and water or less nuts and water, depending on how much you want that day. 

Here’s what you can do with the milk and pulp.

Breakfast, Lunch or Dinner

Idea number 1:   Cereal–2 tablespoons nut pulp.  That’s all I can have since too many nuts tend to upset my stomach.  Add cut up banana, cinnamon, agave or honey, soaked raisins(these are quick, one hour or more), and any other fruit you have on hand or that you would like.  I let the mixture set for a bit.  This lets the honey absorb and makes it the consistency of oatmeal.  Enjoy for any meal.  Serve room temperature.

Idea number 2:  All of the above plus add some cold nut milk.

Idea number 3:  Nut pulp, finely diced apple, soaked raisins, cinnamon and honey/agave to taste.  This is a great treat for the kids too!   I just made this! 

Idea number 4:  Raw Chocolate Milkshake–2 cups nut milk. 1 Tablespoon raw cacao.  1 half frozen banana.  4 soaked dates(dates you can soak for a couple of hours or overnight).  1 Tablespoon agave or honey(optional).  Place all ingredients in your Vitamix or blender of choice.  Blend until smooth.  Alternative ingredients to add into your shake: Soaked walnuts, blueberries, strawberries, coconut.  Won’t the kids love a chocolate milkshake that’s HEALTHY!

What great ideas.  Easy is my middle name.  If I had a bigger kitchen with more counter space, I’d definitely purchase a dehydrater.  But as you can see, with many staple ingredients that last on the shelf or in the fridge/freezer forever, you can make raw, healthy meals and treats in no time at all.  And the best part?  I made up these dishes.  I didn’t follow any specific recipe.  It’s what I’ve come to enjoy and when I figured out the tastes I liked and what my stomach could handle, the rest was cake!  I mean, easy!  Yes, I still love cake.  I cannot deny that fact.  Is it anyones birthday this week? 

Have a great time experimenting with your food.  I wish you this week…ease of preparing your meals and snacks and healthy digesting.

Donna Bergonzi-Boyle

 

It’s certainly easier to go for fast food, already cut up, already washed items while you’re grocery shopping or looking for that quick lunch idea……BUT…. is that really the healthier choice?

Let’s start with baby carrots.  In whole carrots, most of the nutrition is contained in or just below the skin.  In order to make baby carrots, this healthy portion is removed.   Then the carrots are washed in chlorinated water and some are even dipped in a stronger chlorine solution to keep their looks once in your local store.  If you believe labels,  “baby carrots” are carrots harvested while the vegetables are still small.  “Baby Cut Carrots” are made by the process explained above.  Which would you rather on your table?  Personally, I’ll take organic whole carrots when I can get them.  These you don’t have to wash.  If they aren’t organic, wash and peel your carrots.  Then you can eat or juice them.

Carrots are a great source of antioxidant compounds, and the richest vegetable source of pro-vitamin A carotenes.  Antioxidant compounds help to protect against cardiovascular disease and cancer and beta-carotene helps to protect good vision, especially night vision that affects most of us over the age of…ahem…..40.  Carrots should be stored in a plastic or “green bag“, or wrapped in a paper towel to reduce the amount of condensation.  When storing in green bags, only store one type fruit or veggie per bag.  If the carrots you buy have their tops attached, cut these before storing, as they will pull moisture from the carrot itself causing it to wilt prematurely.

What else can you do with those fresh, whole, organic carrots?  Breakfast anyone?  Dip anyone?  Did you just call me a dip, madam?

CARROT DRINKS

Try these combinations in your juicer tomorrow morning.

Carrot and apple

Carrot, apple and celery

Carrot all by itself

CARROT AVOCADO DRESSING

1/2 avocado                                 1/2 cup celery juice

1 clove garlic                                1/4 cup water, if needed

cayenne to taste                          1 teaspoon fresh lemon juice

1 cup carrot juice                        1/4 cup chopped scallion

Combine all ingredients except the scallion in your blender.  Stir in the scallion and season to taste.  This could be used as a dressing for your salad or a dip for your fresh veggies.

How about frozen wheatgrass?  That’s convenient, right?  Ah, but not as healthy and nutritious as the real thing.  Most of the wheatgrass grown for frozen juice or dried wheatgrass powders is grown outside on acres of land.  It is also usually second cut wheatgrass too.  To get optimum benefit from wheatgrass, you want baby grass, first cut grass.  There is a lot to say about frozen vs. fresh that I just don’t have the space for here.  Make your own choice.  You can grow your own wheatgrass. You don’t have to settle for the easy way out.

Next time you’re at the grocery store, don’t take the easy way out.  Get involved with your food.  It matters.  It’s healthier.  Take the time.

Donna Bergonzi-Boyle