Category Archives: Juicing

SPINACH can help Heal our Stomach

For the past ten years or so we have seen several books being published that take juicing to another level.  Some books however are not focusing on the basics of juicing, which I intend on helping to keep in the forefront so that we don’t lose our way as we progress deeper into the teaching of juicing.  The basics of juicing deal with the BASIC JUICING COMBINATIONS and why Dr. Walker and Dr. Gerson created them.  Today I am going to focus on SPINACH.  The benefits of spinach and other basics need to be shared again so that we can see just how powerfully healing Spinach is.  It is the most powerful stomach healer for the entire digestive tract. (stomach, duodenum and small intestines.  It also helps the thyroid, the large intestine, eye troubles, headaches, high blood pressure.  ONE pint per day combined with carrots is the key.  60% carrots to 40% spinach.  ALL of this must be in organic form.

Unfortunately for those of us who do yearly or bi-yearly colonics, this does not help the small intestine, only the large.  To find vegetables or greens that can heal and detoxify our small intestine is quite rare, so please juice more spinach.  It may take a month to see long term results, but it is well worth it.

Should we be juicing baby spinach or adult spinach?  This is a common question we get asked.  Honestly, we prefer the adult spinach, as it’s had time to assimilate all the nutrients more than the baby spinach. Baby spinach is good for salads, as they are sweeter than the adult versions. Always organic, though please.

Here’s the tonic: (for 1)

10 carrots

3 cups spinach (raw)

ORGANIC ONLY!

Start off juicing the spinach (1 cup) then flush through with 4 carrots, then use another cup of spinach, then flush through with 3 more carrots, then use the last cup of spinach, and flush through with the rest of the carrots.

Drink immediately, but slowly.  Do this twice per day, and within 24 hours, you should be feeling tremendously better.   Linda and I juice at least two quarts per week of this basic tonic.

A wee bit of information about Oxalic Acid:

Dr. Walker always taught me that Oxalic Acid is found in cooked and canned spinach.  Oxalic Acids crystalize in our kidneys, thus forming kidney stones.  When cooked, the Oxalic Acid atoms become inorganic as a result of excessive heat and may form Oxalic Acid crystals in the kidneys as mentioned above.

Here’s some very interesting information on Spinach you should know;

The HIGHEST Nutritious Tonic! (top 5 shown)

(According to Dr. Koop, here are the TOP TEN highest nutritious Veggies!)

Here is our version for the BEST veggie tonic: (for 2) 10 carrots, 6 flowers of Brussel Sprouts, 1 cup Broccoli, 1 large handful of spinach and 2 green apples. It’s a winner!


1. Broccoli (excellent in juices)

2.  Spinach (excellent in juices)

3.  Brussel Sprouts (excellent in juices)

4.  Lima (not recommended for juicing, unless soaked overnight and then juiced with soaked seeds or nuts.)

5.  Peas (great for juicing and snap peas can be juiced entirely with their pods)

6.  Asparagus (great for juicing)


7.  Artichoke (not recommended for juicing!)  Best steamed  and eaten.


8.  Cauliflower (great for juicing whole)


9.  Sweet Potato (great for juicing and a good substitute for carrots if allergic to carrots)


10. Carrots (fantastic for juicing and is the base for most juicing combinations)

1. Broccoli

Broccoli belongs to the cabbage family (Brassicaceae – to be more specific). The green flower heads and the stalk of the plant are both edible. Broccoli plants are closely related to cauliflowers, although the plants have extremely different colors. Broccoli contains high quantities of vitamin C, soluble fibers and the compound glucoraphanin. Glucoraphanin in broccoli leads to anticancer compound sulforaphane.
Referring to the history of broccoli, the plant was first mentioned in France in 1560 (the name “broccoli” is Italian). 150 years later, in England, the plant was still unknown and was called “sprout colli-flower” or “Italian asparagus”.
During the centuries, broccoli has became a very popular vegetable. The plant is now mentioned in a lot of TV shows, cartoons. There even is a world contest for eating broccoli. The actual champion is Tom “Broccoli” Landers, who ate 1 pound of broccoli in 92 seconds. The secret, he says, is: “Just swallow, don’t bother to chew”.
Eating 100g of raw broccoli can give you (according to the USDA Nutrient database):
Energy – 30 kcal / 140 kJ
Carbohydrates – 5 g
Sugars – 1.7 g
Dietary fiber – 6.64 g
Fat – 0.37 g
Protein – 2.82 g
Thiamin (Vitamin B1) – 0.071 mg (5% of the daily recommended doze for adults)
Riboflavin (Vitamin B2) – 0.117 mg (8%)
Niacin (Vitamin B3) – 0.639 mg (4%)
Pantothenic acid (B5) – 0.573 mg (11%)
Vitamin B6 – 0.175 mg (13%)Folate (Vitamin B9) – 63 µg (16%)
Vitamin C – 89.2 mg (149%)
Calcium – 47 mg (5%)
Iron – 0.73 mg (6%)
Magnesium – 21 mg (6%)
Phosphorus – 66 mg (9%)
Potassium – 316 mg (7%)
Zinc – 0.41 mg (4%)
So, by eating 100 g of broccoli, your body gathers two times more vitamin C as compared to oranges. Also, broccoli has only 0.37 g of fat, while chicken breast and steak have 7 g and 18 g, respectively. Broccoli has almost half of the total quantity of calcium in milk (in 100 g of milk there are 113 mg of calcium, while broccoli has 47 mg).
Although it might seem a little strange, broccoli is not seen only as a very healthy and nutritious food.

2. Spinach

Spinach belongs to the Amaranthaceae family, native to central and southwestern Asia. At the beginning, spinach was cultivated in Persia and in 647 arrived to China where it was called “the herb of Persia”.
In the past, spinach was considered to be one of the best sources of iron. In reality, 100 g of raw spinach has 2.7 mg of iron (about 22% of the daily recommended doze for adults), a very high concentration for a vegetable but not as high as people believed in the past.
Still, the quantity of iron made available by spinach for the human body depends on its absorption. Iron enters the body in two forms: heme and nonheme iron. All the iron in grains and vegetables and more than half of the iron in animal food sources is nonheme iron. Heme iron can be found only in meat and in smaller quantities.
Nonheme iron is absorbed much slower as compared to heme iron. Still, the absorption process is influenced by the presence of other elements, like: binders – fiber, enhancers – vitamin C, etc.
So, the good news is that consuming foods rich in vitamin C increases the absorption of iron. However, the bad news is that spinach contains high levels of oxalate, substance that binds with iron to form ferrous oxalate and remove iron from the body (consuming foods with high levels of oxalates will decrease substantially the quantity of iron absorbed by the human body).
A funny thing about spinach is that in 1870, Dr. E. von Wolf published an iron content in spinach that was ten times too high. The scientist misplaced a decimal point in his publication, transforming spinach in the most miraculous vegetable in the world. This lead to numerous stories, including the famous “Popey the sailor man”. Still, the truth was revealed in 1937 by a German chemist who corrected the mistake.
Besides iron, spinach is also a good source of calcium. Calcium absorption, as iron absorption, is influenced by oxalate. The body can only absorb about 5% of the total quantity of calcium in spinach.
Spinach also contains Vitamin A, Vitamin C, Vitamin E, antioxidants and folic acid. The most important nutrients in spinach (100 g), as mentioned in the USDA Nutrient Database, are presented below:
Energy – 20 kcal/100 kj
Carbohydrates – 3.6 g
Sugars – 0.4 g
Dietary fiber – 2.2 g
Fat – 0.4 g
Protein – 2.9 g
Folate (Vitamin B9) – 194 µg (49% of the daily recommended doze for adults)
Vitamin C – 28 mg (47%)
Vitamin E – 2 mg (13%)
Vitamin K – 483 µg (460%)
Calcium – 99 mg (10%)
Iron – 2.7 mg (22%)
Caution: reheating spinach may cause the formation of poisonous compounds that are especially harmful to infants younger than six months.
The nutrients in spinach are very important for red blood cell formation, growth and cell division and protein metabolism. It also contains lutein, a very important antioxidant for eye, skin and cardiovascular health. Vitamin C and vitamin A plus the folic acid and fiber help the body fight cancer, especially colon, lung and breast cancer. Spinach also protects the body against heart diseases and against age related memory loss (flavonoids).

3. Brussels sprouts

The Brussels sprout is part of the cabbage family and it is cultivated for its small leafy green heads, much like miniature cabbages. The name of the Brussels sprout comes from the capital of Belgium: Brussels, as it was first cultivated in this country. Today, this vegetable is cultivated mainly throughout Europe and the United States.
Brussels sprouts are the most hated vegetable in the UK (according to a survey conducted in the UK in 2002). The main reason for this dissatisfaction with Brussels sprouts is that, when overcooked, the vegetable releases sulphurous compounds that give it an unpleasant smell. Thus, Brussels sprout has become a symbol for all vegetables hated by children.
Brussels sprouts are a very good source of vitamin A, vitamin C and folic acid. Also, this vegetable contains high amounts of fiber, potassium and folacin. Brussels sprout is also high in protein, very uncommon for a green vegetable.
According to USDA National Nutrient Database for Standard Reference, 100 grams of raw Brussels sprout contains 43 kcal and 0.30 g of fat. The most important nutrients found in this amount of raw Brussels sprout are:
Protein: 3.38g
Carbohydrate: 8.95g
Dietary fiber: 3.8g
Sugars: 2.20g
Calcium: 42mg
Iron: 1.40mg
Magnesium: 23mg
Phosphorus: 69mg
Potassium: 389mg
Manganese: 0.337mg
Vitamin C: 85.0mg
Thiamin (vitamin B1): 0.139mg
Riboflavin (vitamin B2): 0.090mg
Niacin (vitamin B3): 0.745mg
Vitamin B6: 0.219mg
Folate: 61mcg
Vitamin A: 754IU
Vitamin K: 177.0mcg
Tryptophan: 0.037g
Carotene, beta: 450mcg
Lutein + zeaxanthin: 1590mcg
The phytochemicals in Brussels sprout, like beta Carotene, Lutein and Zeaxanthin help the natural defense system of the body. Brussels sprouts are particularly good for pregnant women, due to its high amount of folic acid. This nutrient is a B-vitamin needed during the cellular division, as it is essential in DNA synthesis.
It is known that Brussels sprouts’ glucosinolates help prevent colon cancer. In a study, animals were given water supplemented with Brussels sprouts. As a result the development of pre-cancerous cells was reduced by 41-52% in the colon and 27-67% in the liver. Also, the pre-cancerous lesions in the liver were reduced by 85-91%.
There are many ways to cook Brussels sprouts, but it is best to quickly steam or boil it in order to preserve its nutritional value. The main problem when cooking Brussels sprouts is to avoid overcooking in order to prevent the release of bad smells (caused by sulphurous compounds) and loss of nutritious elements.

4. Lima Beans

Very popular in the United States, Lima beans are part of the fabaceae family. Their place of origin is uncertain, but it is believed that they came from the South American country of Peru (the capital of Peru is Lima, from witch this vegetable gets its name) or Guatemala.
The seeds of Lima beans usually have a green or cream color, with a sweet potato-like taste and a grainy, but creamy texture. Among the many varieties of Lima beans, the most common is the Fordhok, also known as butter-beans. Lima beans are very high in molybdenum, tryptophan, dietary fiber and manganese. Also, this vegetable is a good source of folate, potassium, and iron. As we can see in the following list, Lima beans contain a series of nutrients, very helpful to the body. For example, in 100 g of lima beans you can find the followings:
Energy: 38kcal
Protein: 21.46g
Fat: 0.69g
Carbohydrate: 63.38g
Dietary fiber: 19.0g
Sugars: 8.50g
Calcium: 81mg
Iron: 7.51mg
Magnesium: 224mg
Phosphorus: 385mg
Potassium: 1724mg
Thiamin (vitamin B1): 0.507mg
Riboflavin (vitamin B2): 0.202mg
Niacin (vitamin B3): 1.537mg
Vitamin B6: 0.512mg
Tryptophan: 0.254g
The source of the data is the USDA National Nutrient Database for Standard Reference.
Like any other beans, Lima beans are very rich in dietary fiber. Due to this nutrient, this vegetable lowers the cholesterol and prevents blood glucose (blood sugar) from rising to high. This is very useful for diabetics or people suffering of hypoglycemia.
The trace mineral, molybdenum, found in Lima beans is a component of the sulfite oxidase. This substance is an enzyme that detoxifies sulfites. Sulfites are preservatives used in salads that may cause rapid heartbeats, headaches or disorientation. People may have sensitivity to sulfites because of insufficient sulfite oxidase. 86.5% of the daily requirement of molybdenum can be provided by a cup of Lima beans.
According to the Archives of Internal Medicine, foods that are high in fiber, such as Lima beans can prevent heart disease. A study performed in America (for 19 years) concluded that eating 21 grams of fiber daily, lowers the risk of coronary heart disease by 12% and cardiovascular disease by 11% as compared to eating only 5 grams of fiber every day.
The folate in Lima beans also has cardiovascular benefits by reducing the levels of amino acid called homocysteine. High quantities of homocysteine in blood can cause heart attacks, strokes or peripheral vascular diseases. It is known that eating the total daily requirement of folate lowers the risk of heart attacks by 10%.
Besides fiber and folate, Lima beans have another nutrient that helps the heart: magnesium. This keeps the veins and arteries relaxed and smoothens the flow of blood through the body. Deficiency of magnesium is often associated with heart attacks. A cup of lima beans can offer 20.2% of the daily value of required magnesium.
Combined with whole grain, like brown rice or whole wheat pasta, Lima beans offer about the same quantity of protein as meat or other foods high in calories or fat that could increase your cholesterol level. In fact, a cup of Lima beans has 29.3% of the daily requirement of protein (14.7 grams).

5. Peas

Like Lima beans, peas are part of the fabaceae family. Peas come in many forms, each one having a delicious sweaty flavor, a smooth texture and lots of vitamins and minerals. The most common variety of Peas, are the Green Peas (also known as Garden Peas).
Peas have a very old and interesting history. It seems that Chinese were the first ones to taste this delicious vegetable in year 2000 BC. Through time, peas spread in Asia and Europe. Also, there are mentions of peas in the Bible and evidence that proves that this vegetable was worshipped in Egypt, Greece and Rome. The great producers of today’s peas are the United States, Great Britain, China, Hungary and India.
Peas are quite famous in the genetics community. In the year 1866, the monk and biologist Gregor Mendel published his ideas on heredity. By a selective cross-breeding on common pea plants, Mendel came to conclude his observations in two principles: the principle of segregation and the principle of independent assortment. These two principles of inheritance are today’s modern science of genetics.
Green peas are rich in vitamin C, vitamin K, magnese, dietary fiber, vitamin B1 and folate. Here is the nutritional profile of 100 grams of raw green peas provided by USDA National Nutrient Database for Standard Reference:
Energy: 81kcal
Protein: 5.42g
Fat: 0.40g
Carbohydrate: 14.46g
Dietary fiber: 5.1g
Sugars: 5.67g
Calcium: 25mg
Iron: 1.47mg
Magnesium: 33mg
Phosphorus: 108mg
Potassium: 244mg
Zinc: 1.24mg
Copper: 0.176mg
Manganese: 0.410mg
Vitamin C: 40.0mg
Thiamin (vitamin B1): 0.266mg
Riboflavin (vitamin B2): 0.132mg
Niacin (vitamin B3): 2.090mg
Vitamin B6: 0.169mg
Folate: 65mcg
Vitamin A: 765IU
Vitamin K: 24.8mcg
Tryptophan: 0.037g
The high amount of vitamin K1 from green peas makes them very important for your bone health. This vitamin activates a protein called osteocalcin. Without this protein, the absorption of calcium in the bone would not be possible.
In addition to the upper mentioned effects of green peas on calcium absorption, this vegetable is rich in folic acid and vitamin B6 that work together to reduce the levels of homocysteine. Besides affecting the cardiovascular health, this amino acid can conduct to poor bones and osteoporosis by obstructing collagen cross-linking.
Green peas are an excellent way to increase your energy. The vitamins B1, B2, B3 and B6 from green peas are necessary for the metabolism of carbohydrates, proteins and lipids. The iron is necessary for blood cells. Deficiency of iron can result in anemia, fatigue or a week immune system.

My Secrets to Longevity

I have been quite blessed to live a long and joyful life. In a few months I will be 88 years old. I have never had high blood pressure, never had diabetes, not had a heart attack, nor have I had a life threatening illness.  To imagine we are supposed to be in the hospital once every couple of years, or to imagine a heart attack is imminent in people’s lives, once we reach a certain age is just preposterous!  Don’t imagine your life this way.  Imagine it full of vitality and joy, excitement for the next day to arrive and anticipation for more love of life to blossom as well.

In this blog I want to share my top ten reasons to stay healthy and vital.  Hopefully these words can help you mold your life into a way that is free from all food related diseases, and even mind related diseases, because our minds can also get the best of us if we don’t keep it guarded and protected from negative thinking.  As a side note, if I didn’t talk about Nature, it would be a shame.  Nature and Juicing will literally transform your life above all.  Throw a little love and forgiveness in there and your life is RICH beyond your dreams.

Here are my top ten tips for sustaining and maintaining Longevity!

1.  Protect your Mind

Don’t listen to gossip or negavity, ever!  Wipe out all of negativity from others and your mind as well.  You need to imagine your emotions are like a garden.  Negativity is like choking weeds in a tender garden.  Don’t let them in, which means that you must keep watch over your garden at all times, not allowing anything into it that could take away from the future blossoms and fruit that your garden will bare.

2.   Eat Colour in Your Foods!

Foods that have a rainbow of colours are guaranteed to be chock full of flavinoids, carotenoids and powerful compounds that bind with the damaging free radicals in our bodies, lowering inflammation and disease.  We are recommending 9 servings of these colourful foods….so that’s why juicing them is a fantastic way to get in all of those 9 servings.  From Blueberries to Dandelions, these kinds of foods need to dominate our plates.

3.  Sweating!

It’s quite important to get your metabolism moving every other day and at least once a week, we need to really sweat. Whether you like to bike, go to the gym, jog or kayak….we need to be able to sweat heavily for 30 minutes at least once a week.  We have a hot sauna at home and every other day or so I go in there and get a good sweat, plus I work out three times a week on my recumbent bicycle.

4.  Go Green ~ Grow a Garden

Grow a rich herb garden and if you have the room grow a vegetable garden. This alone can create a fantastic life for you!  Once you start your own garden and tend it daily, you will see just how transforming it is and how healthy you will become.  Grow tomatoes!  Grow sprouts in your own kitchen!  Become connected to your gardens and you will see just how much real LIFE you have been missing.

5.  Keep your Family Close

Loving your family, and your close friends by sharing your feelings, sharing the love you feel for them works wonders for the heart.  Linda and I love both of our children, even though we don’t have an extended family, we love them and stay close to them on a daily basis.  It’s crucial we share our love with them, and our knowledge and our wisdom.  Either go to Church together or Pray together or find ways you can become closer to your children and your parents, if they are still alive.

6.  Eat Vegetarian Foods!

Eating a diet rich in vegetarian foods/vegan foods is KEY to staying vitally healthy.  If you cannot give up dairy, please know that cheese is loaded with saturated fats that hurt our arteries.  Cheese especially has casein in it that is basically glue.  If you must eat dairy products, butter, cheese and milk are the worst culprits.  Yoghurt and fermented milk products would be the only dairy products acceptable, but even then, only 5% of our diet should consist of these products. The other 95% should be: fruits, nuts, seeds, grains, legumes and vegetables.

7.  Take Naps and Sleep well at Night

I have taken (alpha) naps as I like to call them, most all of my adult life.  a 1 hour nap per day is something even our children adhere to.  It’s very important to rest the  heart and the mind in the late afternoon.  Staying up late is another no-no.  Please try to get to sleep no later than 11pm.  8 hours of sleep is a must for the heart, the nervous system and for us to learn to relax, even in a nerve racking world.

8.  Forgiveness

No matter what has happened to you in your lifetime, forgiveness is crucial. Holding onto old hurts only hurts YOU!  Forgive and let go. That does not mean you have to go back to the people who have damaged your life, or hurt you in the past.  It just means you have moved on and now you are free to choose love, joy, happiness and adventure.  When we hold onto these emotions it hurts our ability to be FREE.  And holding onto these negative emotions or toxic emotions can cause heart disease and/or strokes.  Nothing is that important where our health could be jeopardized.

9.  Juice on a DAILY Basis

Green Juices are packed with so much healing power in them, you will marvel at how great you feel once you start to consume 16 or more ounces of these tonics on a daily basis!  We recommend 1.5 quarts per day of a variety of vegetable juices.  Also, if you are adverse to drinking fresh green juices, green tea is also a good substitute, and/or a good green smoothie. (see our website for suggestions)

10.  Nurture Nature!

Being in Nature on a regular basis is crucial for superior health.  We live in a small town (highly recommend….get out of the rat race!) and near our home lies a fantastic park where Linda and I walk daily.  She is an avid photographer and I am an avid watcher of Linda.  (just kidding).  Try to find three times a week where you just take a quiet walk daily and listen to the birds, watch the sunsets, observe the way the wind blows and start to tune INTO Nature.  It’s one of the most transforming things besides juicing you can do for YOU.  You will reap powerfully spiritual benefits from it. I promise.

JUICING with Wild Herbs!

Linda and I juice lots of wild herbs…..but we must be careful to juice the ones that are historically known to help heal certain stomach or body ailments. Some herbs are never to be touched, but the Dandelion is one of our favourites, yet so many of us don’t even know about their powerful healing properties!

For example, this is the time of year when everybody is irritated that the dandelions keep growing wildly in their front yard ~ pestering us with their wild yellow blossoms and difficult to pull out weeds that are attached to them.

Yet did you know those wild dandelions are actually one of the most powerful healing herbs known to us?

It’s true!

Dandelions are known to help dissolve gallstones, help detoxify the liver, help clean out impurities in our bloodstream and dissolve kidney stones, etc.,……help heal gastro-intestinal disorders, diabetes, indigestion….we could go on forever!

Hum….I’m sure your doctor didn’t tell you this unless of course you live in Switzerland, Poland or China. It’s one of the top 6 herbs in Chinese medicine, yet when juiced in its raw state…it goes to another entire level of healing.

Here’s one of our favourite Dandelion Tonics you can juice right in your own home!

(we have combined certain types of fruits and other vegetables that are in harmony with the dandelion)

Handy-Dande -Tonic (makes over 1 quart)

14 Carrots

2 cups Dandelion Leaves

1 cup Chard (rainbow or regular)

1 large lime with skin

2 Cucumbers (unwaxed)

3 Green Apples

This fantastic tonic, when consumed daily (1 quart per person) can help ease digestive troubles, or even gallbladder atttacks in just a few days. Some people say that within hours they feel better.

This tonic also tastes FANTASTIC!

Please try it and let us know your thoughts and reactions.

Here’s to Juicing the Healthy Way!

Jay Kordich

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Here’s some information you may find interesting about Dandilion Greens:

According to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top 4 green vegetables in overall nutritional value. Minnich, in “Gardening for Better Nutrition” ranks them, out of all vegetables, including grains, seeds and greens, as tied for 9th best. According to these data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.

These figures represent only those published by the USDA. Studies in Russia and Eastern Europe by Gerasimova, Racz, Vogel, and Marei (Hobbs 1985) indicate that dandelion is also rich in micronutrients such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.

Much of what dandelions purportedly do in promoting good health could result from nutritional richness alone. Vogel considers the sodium in dandelions important in reducing inflammations of the liver. Gerasimova, the Russian chemist who analyzed the dandelion for, among other things, trace minerals, stated that “dandelion [is] an example of a harmonious combination of trace elements, vitamins and other biologically active substances in ratios optimal for a human organism” (Hobbs 1985).

Recent research, reported in the Natural Healing and Nutritional Annual, 1989 (Bricklin and Ferguson 1989) on the value of vitamins and minerals indicates that:

* Vitamin A is important in fighting cancers of epithelial tissue, including mouth and lung;

* Potassium rich foods, in adequate quantities, and particularly in balance with magnesium, helps keep blood pressure down and reduces risks of strokes;

* Fiber fights diabetes, lowers cholesterol, reduces cancer and heart disease

risks, and assists in weight loss. High fiber vegetables take up lots of room, are low in calories, and slow down digestion so the food stays in the stomach longer and you feel full longer;

* Calcium in high concentrations can build strong bones and can lower blood pressure;

* B vitamins help reduce stress.
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How To Get the Kids On Board with JUICING!

Here Comes the Juices…..
We have raised two boys, who are now in their late 20′s.  One of our children was so finicky, he would gag at the thought of eating cooked vegetables, or if food were touching other foods on the plate, and this went on for years and years. It was incredibly frustrating for us, but, through ingenuity and patience we have found the solution to the finicky eater.  Since John wouldn’t eat cooked vegetables and was very particular about the kinds of foods he ate, then we got him intimately involved with the process of juicing. This is something he had been doing (insert photo) since he was a baby.  However, this time we had him help us purchase the produce, wash the produce, store the produce, and then juice it.  He loved the entire process and would drink ‘anything’ we did together.  He got a kick out of the process of making the juices, and of course, since he had been juicing since he was a baby, it came easy to him.  And since he had such a severe aversion to eating cooked vegetables, we were just fine with that, as long as he drank 1 quart of heavy green and carrot juice with as many veggies inside of it as possible.
Cooked Veggies taste Very Different than Raw Veggies
Yes it’s true!  Cooked veggies taste different than raw veggies. Children need t know this straight tway.  AND, since your child needs to be juicing with you, it will be quite easy to get them involved in the process because children are naturally curious and they love kitchen gadgets.  Getting them to drink them sometimes can be a bit of a challenge, depending on if you have a finicky child or not.
We suggest the following Tonic for Children who are over 3 years old to juice the following Veggie Tonic:
(You can make their tonics before yours) Children 3 – 6 years of age can drink 12 ounces of this tonic, and children 6 -16 can drink 16 ounces easily with dinner or they can drink it before dinnertime if they like.
Kids Veggie Juice Tonic (makes 12-16 ounces)
6 large carrots
¼ cup parsley
¼ cup spinach
1 golden or red delicious apple
3 ribs celery
===========================
Kids Red Tonic Combo (makes 12 ounces)
1 small beet root
1 red delicious apple
½ red bell pepper
1 small tomato
If they can drink 16 ounces of veggie juice during their dinnertime, then we say, don’t worry about forcing your child to eat their cooked veggies.  Once they start to enjoy the veggie juices, they will start to have interests in making creatively different kinds of juices, which is exactly what you want them to do!
They will say, let’s try beets and celery and apple, mom, ok?  And you will say, of course, right?  Let them experiment and make a mess, as long as they are drinking their juices with their meals, it’s ok not to force them to eat their cooked veggies.
Furthermore, once the juices have been made, and there’s a big mess in the kitchen, it’s also quite important they help clean the juicer, and learn to take it apart and learn to put  it back together again.  Familiarity is quite important, as it only helps keep them emotionally invested as well as respectful of the juicer and all the health benefits it brings to them.
Our sons, John and Jayson were both deeply involved in daily juicing and even though they don’t live at home any longer, they still juice daily.  Once you teach your children these beautiful habits of juicing on a daily basis, they will rarely go a day without it as they age.  In fact, their friends will also become excited and want to get involved. This happened in our home with many of their friends, who now, in their late 20′s still are juicing!
Juicing with Kids is Different than with Adults
Teaching children how to juice, at the same time you are learning to juice on a daily basis will bring different results.  Children love to learn and will use their natural inquisitiveness to become involved quickly with juicing, but their natural enthusiasm wanes quickly as well.  That’s why it’s important to create the process from beginning to end and if they lose interest, they will come back into it.  With adults, it takes a bit of time to create the habits of juicing and there will be more initial resistance, but as the initial resistance leaves, and the great results from feeling improvements in natural energy, then consistency takes over.  So, as you grow into juicing, remember to involve your children in as much of the process of juicing as possible and they will, in turn become more and more emotionally involved as you grow into the habits and dedications to juicing.
Each day that passes will bring on new challenges, and there will be some days where you feel euphoric, and some days where you feel nostalgic to go back to the old ways of eating, but when this happens, get into the kitchen and  make your Basic Veggie Tonic or our Red Basic Tonic so you don’t make a poor choice to eat something you will regret.  Once you consume either of these tonics, you will notice the desires to eat poorly will subside by at least 90%.
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How to Lose Weight in 3 Days with Juicing….and lots of food!

Losing weight, especially when we are over the age of 45 seems impossible.  The truth is, as we age, our metabolism naturally slows, our passion for exercising and enthusiasm just seems a bit skewed.  It’s just natural, as we age, things change for us as our priorities take on different hues.

However, that does not mean we should allow ourselves to stay out of shape, carrying around those extra 20 or 30 pounds.  It’s dangerous on all levels.  So, instead of starving ourselves, and going to the gym with all those young kids, try adopting a 3 day SuperJuicing Diet…and once you finish this diet, you will be raring to workout, even if it’s just on your own recumbent bicycle or taking a long hour walk daily.

If you have a 3 day weekend coming up, or if you are retired, take three days to focus on juicing and within the first 24 hours you may notice something quite surprising!  After the initial taste adjustments, and the few headaches you may encounter as you give up the coffee, alcohol and sugar…… you will notice a naturally balanced surge or energy and your skin will start to glow.

Here’s our 3 day Super-Cleansing Diet ~ Good Luck and don’t hesitate to write to us!

Our 3 Day 100% Living Foods Super-diet for Super-health!

(Please know that all this information we share belongs to me and Linda (copyrighted 2009) and it is not designed for others to copy and own for themselves, without our written expressed permission. We hope you understand! If you have friends that would like a copy, it is free, if they go to our website: www.jaykordich.com and sign up for our newsletters that bring information and updates on our business, including my schedule across America and tv and radio appearances.)
Our Seven Day 100% Living Foods and Juice Diet with Super-Salads
(designed for two people)
Linda and I are sharing some sample recipes from our book: Live Foods/Live Bodies, a 100% vegan and 75% Living Cookbook that we published and is part of our Living Health Program on our website: www.jaykordich.com.
These recipes are foods we use every day, and is basically the way we live and eat on a daily basis. It’s very important to start your day off with green juices.  Also, we like to use the same ingredients for our evening juice as we use for our super-salads, as it makes it easier to prepare meals and also we drink our juice with our dinner to help with digestion as these juices are rich in enzymes to help better our digestive processes.
We also use Super-salads as our evening meals, and since we are not completely raw, sometimes we will use some spinach tortillas, or organic corn homemade tortillas to use in our salads while we are eating, in case we feel like something a bit heavier, but in the spring/summertime we usually don’t add cooked foods into our salads, but in the fall/wintertime we add cooked grains into them and/or tortillas/or flax crackers to balance off all tastes and textures.
We hope you like them!


Day One:

Upon rising:  celery/apple/parsley (3 ribs celery/2 golden apples/one handful of parsley)
(wait 30 minutes before consuming breakfast)
Breakfast: Chopped fresh nectarines and peaches and slivered almonds placed in a bowl with coconut flakes over the top, and fresh almond milk. If it’s wintertime, use apples and pears instead of nectarines and peaches.
Lunch: Green Whopper Salad
3 cups Organic Baby Field greens
1 cup Organic Baby Spinach
1/2 cup Walnuts
1/2 cup Grated Carrots
1 cup Grated zucchini, yellow or green
1 cup quinoa (red is the best!) you can get it at Trader Joe’s
1 large Beefsteak Tomato
1/2 cup Green onions
1 cup Sunflower sprouts
Dressing: Fresh Herb Dressing
1 cup unrefined grape seed oil
2 cloves garlic
1/3 cup yellow onion
1/2 cup fresh spinach and one 1/2 cup fresh parsley and 1/2 cup fresh cilantro and 3/4 cup fresh dill
1 tbsp. Braggs or organic tamari
2 tbsp. balsamic vinegar or Apple cider vinegar
1/2 cup purified water (more or less depending on how thick or thin you like it.)
Dash of cayenne pepper
Blend everything together except the oil. Add the oil last slowing pouring it in to help emulsify it.
Dinner: Super-spinach Super-salad #1
2 cups organic baby leaf spinach
1/2 cup slivered almonds
1/2 cup fresh sliced mushrooms
1/4 cup dried cranberries
1/2 cup julienne green zucchini and cucumber (no seeds)
1/2 cup diced broccoli floweret’s
1 cup Quinoa or 1 cup short grain brown rice
1/2 cup organic green olives or kalamata olives.
1 large or two medium garlic cloves, crushed
Dressing: Olive oil with Bragg’s or Tamari over the top with a bit of fresh lime juice
Juice with Dinner: 18 to 22 carrots/1 cup parsley/1 cup spinach/ 2 granny smith apples/ 1 medium beet.
Before bedtime: Chamomile Tea and Stevia :)

Day 2:

Upon rising:  2 Medium Zucchini or Cucumber, 1 cup Spinach and 2 Pippin Apples
Breakfast: Muesli (raw)
1 cup Steel cut oats
1 cup Purified water
1/2 cup Raisins
1/2 cup Pitted prunes or dates, chopped
1/2 cup Dried apricots, chopped
1/2 cup Apple, grated (pippin or granny smith)
1/4 cup Raw organic almonds, slivered
3 tbsp. Organic honey or Agave Syrup to taste.
Lunch: Tomato and avocado sandwich with slices of wala-wala onions and cucumber slices on top over raw flax bread or 12 grain bread flax bread
Dinner: Supersalad #2
2 cups Baby Field Greens (you can purchase them at the store by bulk or in large plastic containers)
1/2 cup Fresh Basil, chopped
1 cup Romaine Lettuce
2 Organic Beefstake tomatoes
1/2 cup Slivered Wala Wala Onions or sweet onions
1/2 cup Tamari soaked pumpkin seeds
1 Avocado (crushed and placed on top of the salad with the pumpkin seeds
1 cup cooked grain: quinoa, brown rice or millet
Dressing: Barlean’s Flax oil with fresh lemon juice and Nama Shoyu (raw tamari) or Braggs Aminos to taste.
Juice for Dinner: Carrot/apple/beet/basil
20 medium sized carrots/2 apples (golden), 1 medium beet and 1/2 cup basil.


Day 3

Upon rising:  celery/apple/cucumber ~ (3 ribs celery/2 apples/2 medium sized cucumbers)
Breakfast: Super-smoothie: High Protein Nut Smoothie
2 tbsp. each Sunflower Seeds, walnuts and almonds
2 tbsp. Flax Seeds
4 cups Pure Water
1 cup Fresh or frozen berries of your choice
2 tbsp. Agave Syrup or Stevia or Honey
2 tablespoons of Spirulina
Soak the nuts for 15 minutes before blending in purified water. Best to soak them overnight, but 15 minutes will soften them. Put all ingredients in hi speed blender until you are happy with the consistency.
Lunch: Living Soup with flax crackers
Ruby Ambrosia Living Soup
1/2 cup Organic Beet
2 tbsp. Fresh Basil
2 tbsp. Raw Tahini
2 clove Garlic
1/2 cup Fresh lime juice (from the juicer)
1 inch Fresh ginger
1/2 Cucumber (peeled)
1/3 Yellow Onion
2 Medium sized tomatoes, beef stake or heirloom are the best
1/3 tsp. Celery salt
Seasalt and Organic Pepper to taste.
Dinner: Supersalad #4
2 cups Red or Greenleaf Lettuce
1 cup shredded green cabbage
1/3 cup shredded or chopped brussel sprouts
1 cup shredded carrots
1 cup shredded jicima
1 cup sunflower seeds
1 cup millet
Dressing: (Macadamia Wonder Dressing)
1/2 cup Olive or Macadamia Oil
1 tsp Organic dijon mustard
2 tbsp. Fresh lemon juice
4 tbsp. Apple cider vinegar
1/4 cup Parlsey
1/4 cup Cilantro
1/4 cup Spinach
1 tsp. Seasalt
Black pepper and Red pepper to taste. Add all ingredients together and blend, but leave oil last and blend slowly into the dressing.
Juice for Dinner: Apple/Parsley/Cilantro/Spinach. 3 golden apples, 1/2 cup parlsey, spinach and cilantro or 4 ribs celery.
===============================================================

ENJOY NATURE and THESE BEAUTIFUL RAINBOW COLOURED FOODS AND JUICES!

Jay and Linda Kordich

www.jaykordich.com

Freshly Made Vegetable Juices!

Gardening, Sprouting and Juicing with Your Children!

Have you ever dreamed of losing weight and being fit?  Could your entire family benefit from juicing and exercising as well?  Do you have children that somehow get lost by the wayside as a result of your desire to lose weight?  It’s quite normal to think this way because we imagine our children always being healthy, that they are thin and involved so many hours a day in school.  This of course is a myth because children are suffering from serious illnesses like Diabetes more now than ever, and most schools have been cutting back on outdoor play and exercises as well.  What children are direly needing is a connection to Mother Nature and to their families in ways that can create a strong spiritual bonding experience with their parents.

Most of us here in America are fortunate to have backyards — yet we are not utilizing them in ways that will benefit the entire family.

When Jay and I were children, both of us had parents and grandparents that tended a very large vegetable garden and herb garden with several fruit trees.  Even though our backyards were somewhat small, our grandparents and parents utilized every square foot for the benefit of the entire family.  Jay’s parents grew a beautiful garden of spring greens and they also had a large selection of fruit trees as well.  They grew zucchini and carrots, parsley and spinach.

My grandparents lived with us from birth. They were from Norway, and my grandmother had a garden anybody would envy.  Unfortunately, in the 1960′s when I was growing up, all of our neighbors were becoming mesmerized by the advertisements on television, practically hypnotizing its viewers to believe Coco-Puffs and Frozen TV dinners were the “IN” thing.  Unfortunately our neighbors saw my Grandmother’s garden as old fashioned and in fact I remember feeling strange because my friends in the neighborhood used to say that we had a weird family because those ‘old people’ were living in our house.  Our neighbors may have thought we were weird, old fashioned or eccentric, but I loved my Grandmother and her magical garden!

Both of our lives were built on these foundations.  Sometimes Jay and I both wonder, if what we are doing today, is rooted from these empowering experiences we had for so many years growing up?  The answer is a definitive yes!

You see, you have so much power in your hands, you don’t realize this because our focus in America has been work, work, work.  Where has this gotten us?

We are obese, unhappy, frustrated and completely disconnected to our Beloved Mother Nature who surrounds us everywhere we look, but we are so sick we cannot see anything before our eyes except trying to get to our next paycheck to pay our bills. We realize this, but connecting to Mother Nature’s Foods is a free experience.  It doesn’t cost more than a ticket to a movie for a family to start an entire herb garden and vegetable garden.  It just takes a bit of reading, a bit of inspiration and determination.

You and your family’s lives can unite in ways that you could never imagine.  Raising your children to have a divine experience with healing foods and juices is something we have lived with our entire lives.

At the onset of Spring brings priceless memories of our parents and grandparents out in the garden picking the ripening crops of chives, basil and celery that would soon be part of our dinners that night.  Then when summertime comes the sweet fragrance of fresh peas still lingers powerfully in our minds, even after forty to fifty years!

Does it seem overwhelming to start these kinds of processes if you have no knowledge?  Yes.  But Rome wasn’t built in a day.  Let’s start out with a small herb garden.  Children of all ages, even Teenagers will thoroughly enjoy this process.  Even as you begin to learn to sprout in your kitchen garden, growing an herb garden is very easy.  If you live in an apartment, it’s quite easy to create an herb garden right in your own kitchen. (see charts on growing herbs)

Once you, your children and perhaps even the Grandparents can get involved, this too will become a powerful bonding experience.  Once you get through one season with the herb garden, then you can start thinking about building a small raised vegetable garden.  And then in the late wintertime, take your children to the Nursery and buy a fruit tree together.

The bounty of fruit, herbs and vegetables are a perfect foundation to building a Living Kitchen as well!  Juicing the fruits, herbs or vegetables you grow in your own home takes the learning experience to heights that will literally transform the way your children think and live.  If you have an overabundance of herbs or fruits or veggies, you can juice them easily. After you have juiced, you now have a beautiful compost pile waiting to go back into the Earth so that the earthworms can do their work to digest the foods so they in turn can create beautiful, rich soil for the future seeds of what you plant can take root and feed you.

You have the Power of Nature in your hands! This is what millions of us have been missing for many decades that our grandparents used to do, yet somehow we have lost  these empowering ways of communing with Mother Nature.  There is a natural symbiosis that occurs when we are outdoors with the dirt in our hands, picking ripened fruit, herbs and vegetables.  It’s as if the Sun and the mysteries of Nature are healing our hearts, bodies and souls.  And to have our children with us as we mature into this process together, is a gift that everybody can have.  You have the ability to change your lives right now, and you have the power to alter your children’s lives to a way of living that is the richest you could ever imagine.

Children are unconsciously craving to find ways to bond with their families, no matter the age.  Learning together, (combined with converting this knowledge about all the different varieties of fruits, veggies and herbs into action) by blending, juicing and eating these healing foods and herbs is something you owe to yourself and your family.  Even if you are divorced or re-married, whether you are in a relationship with a love partner, or if you are grandparents….. gardening, juicing and eating Mother Nature’s foods belongs to all of us as a humanity.

When our children were younger, when we lived in Rancho Santa Fe (San Diego area). One day we went to our youngest son’s classroom to do a small talk about juicing.  It seemed simple enough to us, but what we both found shocking, was the fact that almost all of the children didn’t know the names of vegetables, or any of the fruits except a few; apples, oranges and bananas. They had never seen cantaloupes, or honeydews, mangos or grapefruits.  They couldn’t identify celery or even spinach, much less zucchini, cucumbers or green bell peppers. The only vegetables most of them were able to identify were carrots.  This was over 15 years ago.  We wondered as we were writing this book, how it had changed, hoping it would be better.  We were wrong.  Based on Jamie Oliver’s studies during his tours across America in 2010, he found that first graders couldn’t identify over 90% of the fruits and vegetables, and what made it even more disturbing was that the 6th graders had the same statistics.  This is not just alarming, it’s heartbreaking.

Now is the time to change your life and help enlighten your children’s minds and their bodies so that they can experience long lasting, vital health by incorporating juicing, gardening, sprouting and outdoor exercise on a daily basis.  Interestingly, this new world of vital health is not exclusive to just children. Within just a short time, everybody’s bodies start to change for the better, no matter the age.

I’ve Been Juicing since 1948 ~ I Share My Master Teachers with You

To My Friends,

I want to share some of my mentor’s words and information. These Master Teachers who also happened to be doctors, taught me the Powers of Juicing back in the late 1940′s.  For the past 62 years, I have had the distinct honour to teach these virtuous ways of living.  I thought it may be a good idea to share them with you tonight.
As time goes by sometimes information is lost, so I want to make sure I share with  you all as much as I can about what was selflessly taught to me so many decades ago.

There were two books I read in the 1940′s that I read over and over and over again, time in and time out, and today they are still quite relevant. The first book was called:

Fresh Vegetable and Fruit Juices by Dr. Norman Walker
Become Younger by Dr. Norman Walker


And then in the early 1960′s my favorite book:

Live Food Juices by Dr. John Kirchner

All of these books were like my bible. I must have read Dr. Kirschner’s book 500 times throughout a period of a decade.  I never met Dr. Kirschner, but his book shook my entire world, exploding the myths about protein I once thought were true.  I used to think red meat had the best protein to build powerful bodies, but I was wrong. Plant-life has the best usable proteins for humans.  During the time I read Dr. Kirschner’s book I had already been reading Dr. Norman Walker’s Fresh Vegetable Juices, which was first published in 1936!


We need to know there are other alternatives to helping our bodies heal and recover from either disease or trauma.  That’s what these doctors did for me over six decades ago. Their information is priceless, so I thought you may be interested in reading some of the books that helped me during some pretty dark times.


I learned from Dr. Walker, back in the 1960′s about the glands and why they are so important, as well as all of our internal organs, and how juicing cleanses and purifies our system naturally providing all the natural minerals, plant food enzymes and vitamins our bodies can assimilate at a rate of 100% because they are in juice form.

In Dr. Walker’s book, Fresh Vegetable and Fruit Juices, this is where I learned a tremendous amount of information about juice combining. In the 1960′s I went to visit Dr. Walker in Arizona and spent some time with him going over and over all of his theories and juice combinations and personal lifestyle.  He was a gentle man, and someone I will never forget.  He cemented my convictions about juicing even more.

He was not a total raw foodist. He did consume dairy products and had his own goats at home where he was able to get fresh, unpasteurized raw milk from his goats. He believed that cow’s cream was far more digestible than cow milk. However, he preferred goat’s milk because molecules were smaller in goats milk than in cows milk, making it more easily digestible.

I learned from Dr. Kirchner, that carrot juice is almost identical to the human blood, chemically speaking. And I learned that toxemia is due to poor food habits and that carrot juice combined with greens can and does eliminate toxemia. He showed photos of several people who were dying and how vegetable juicing took them from their death bed to vital, pure health within just a few months.

In the 1960′s I started to read other books by:

Paavo Airola ~ How to Get Well
Colon Health ~ Dr. Norman Walker
Sprouts The Elixir of Life ~ John H. Tobe

By the 1970′s after 25 years of reading and researching, selling juicers and teaching anybody who would listen about the beautiful life of juicing, I quit reading so much and started to become more active in lecturing, teaching and demonstrating at health conventions, Seventh Day Adventist Hospitals and helping others do research on cabbage juice healing stomach ulcers.

By the 1990′s I finally had the distinct honour to reach millions of people through television, which influenced millions and millions of Americans to juice on a daily basis.

Now in this new millenium, I am finding that balance, family, enjoying life every moment brings me great joy, along with juicing everyday. I am not as driven as I once was, so being in Nature brings a lot of deeper wisdom and understanding about the mysteries of life and of love.


Interestingly, though, I have been called back to work, and I am happy to do so.  Hopefully I will have more time on Earth so Linda and I can write more books to help inspire more and more of you to rely on the healing powers of Mother Nature, and of course, in Her juice form as well!

I have found, that after teaching juicing for 62 years, it is a true teaching,not a fad as so many had cast me as being part of. Juicing is a powerful teaching that reaches our cells and our souls, and I am dearly grateful to have been able to share all my passions with you.

I hope these insights can and will inspire you to juice everyday and to perhaps pick up some of these old books, so that you too can learn and share what these GREAT Master Teachers have taught me.



Jay Kordich

Why JUICING Works! The Number 1 Key to Vitality

1. Why Juicing Works   ~ Key #1!
Linda, Jayson and me in 1990, juicing!
Fresh, living (sun-baked) vegetable and fruit juices are a veritable liquid powerhouse rich in natural plant enzymes, phytonutrients, antioxidants, vitamins and minerals.  It is the number one KEY to longevity and vitality.  We like to think fresh juicing is like taking a bullet train to your destination instead of walking.  Making fresh juices delicately extracts these living nutrients which are literally bound within the plant as the juicing process releases them into juice form. For many years in our health seminars we sometimes would pick up a carrot and say hey, can anybody squeeze the juice out of this carrot with their own hands?  Of course it’s impossible to do, but did you know carrots have more juice in them than oranges do?  The mystery of juicing still baffles us, even after over sixty years of teaching this subject, every time we make fresh vegetable juices, we continue to be enlightened.  This is the beauty of life.  To be on an enlightened path everyday discovering newer ways to become healthier, wiser, more loving and tender sustains and invites youth no matter what the age.
You see, juicing delivers 100% of the nutrients through its pre-digested form.  It’s pre-digested because we don’t have to go through the digestive processes in order to benefit from the nutrients we are consuming.  That’s why we say: “It’s the juice of the fiber that feeds you.” Juicing gives you the highest density of nutrients per calorie. Fiber is essential for proper bowel function, yes, but we recommend eating a diet high in all fibrous forms such as fruits, soaked nuts and grains and seeds, vegetables and herbs.  Combine these food with a big dose of vegetable juices on a daily basis, and now you have the power of LIFE in your hands!
Can you tell we are excited about juicing? Absolutely.  Can juicing add vitality and energy and especially longevity into your life as well?  Absolutely.  That is what this book is about.  Everything important about juicing will be shared with you.  By the time you finish this book, you and your family‘s lives will be transformed on so many levels.  That’s the whole point as to why we are writing this book. We want you to apply this knowledge, so you can become empowered and share these virtues and truths with your own children, or grandchildren and they in turn share with their children.  Ultimately and collectively we will become a superiorly healthy Nation as we should be.  We are the richest Nation in the world, yet almost at the bottom of the wrung in health. To us, this is a travesty!
What we find interesting is that it never ceases to amaze us when people taste fresh vegetable juices for the first time, their eyes widen and a surprised grin appears on their face immediately.  Then they completely finish off the juice in the glass, asking for more.  We have never seen a person tell us that freshly made vegetable juices taste bad.  The challenge is not really the taste, but learning and integrating all of the techniques and skills of making juicing a daily habit at home. That’s what The Living Diet will teach you.  We have decades of experience to empower you to get that juicer up and running in your kitchen on a daily basis, and also we will guide you on how to make the right choices with understanding why the ‘lifeforce’ from living foods needs to be part of your daily regime as well.
We want you to intimately know this word:  life-force!  The life-force from foods is what’s missing in our diets, in a huge way. Most of our meals are completely devoid of the life-force.  Sometimes you will hear us say, dead food is devoid of the life-force, and it’s true. The more life-force you can consume, the more energy, vitality and longevity is assured.
One of the best reasons for juicing  is because of the immediate feeling of energy you feel.  At the same time you will feel a natural calm, because your body is getting the nourishment it craves. Over the long run, your stamina will likely increase, and your bowel habits will change dramatically for the better.  Everyone should be eliminating at least twice a day. When you are juicing on a regular basis, you are guaranteed to have no troubles in that department.  What’s more, your skin will probably start to improve, including losing a ton of excess weight.
Some people ask: why should we juice fruit when we can purchase it in the store?  You can buy orange juice, for instance, right in the dairy case. Yet scientific research shows 90 percent of fruit’s food value lies not in the flesh, but in the peelings and just below the surface. And that is the real juicing advantage. Juicing releases nutrients that are normally unavailable because of our inability to eat food parts that are indigestible, like the rind of a watermelon or the white fiber of an orange.  In addition to this fact, is that orange juice loses a huge percentage of the natural vitamin C within just minutes of extraction.  Therefore, it’s almost as if you need to have your mouth up on the spout of the juicer as the orange juice is coming out!
One of the most important benefits of fruit and vegetable juicing is the benefit of the trace and major minerals heartily available.  The most amazing story of photosynthesis can well explain the importance of these magical minerals.  The mystery begins with soil, the sun and the seeds of plants.  Plants literally drink minerals up from the soil. If you could grab a handful of rich earth, eat it, and absorb the body’s full requirement of iron, calcium, phosphorous, zinc, and boron, you would never have to buy food. But you can’t. Only plants, with their roots down in the ground, can draw up the minerals and store that vital power in the plant’s cell walls—and in the form of juice, the absorption level goes through the roof.  Instead of absorbing only twenty or thirty percent of the nutrients, you are absorbing 100% of the nutrients, into your bloodstream, immediately.  Do you see?
This is a very important statement, and I want you to read and re-read this again, so you understand the reasons why we need plant-life and why it’s so imperative we consume large quantities of plant-life daily either through juicing or through our meals.
Live foods also are bursting with what we call the ’sparkplugs of life’….. plant derived enzymes. The difference between living foods and cooked, devitalized foods is whether they contain this essential ingredient.  This is one of the keys to longevity!  Cooking foods, even placing them in boiling water, virtually kills all enzymes. Any food that is cooked over 118 degrees almost confirms all of the natural ‘life-force’ is gone, meaning the enzymes have all gone up in smoke, literally.  Why is this important? Enzymes initiate, direct, or accelerate virtually every chemical reaction required for life.  All natural foods consumed in their living and/or raw state are bursting with these life-giving natural plant enzymes, helping digestion and better absorption of our foods.
Most fruits and vegetables also contain phytochemicals (phyto- means “plant”); they are the pigments and compounds that give plants their individual colors and flavors. Back in the 1940’s throughout the entire 1980’s I used to say that these powerhouses of nutrients were ‘yet unidentified’ nutrients because science hadn’t defined yet what these phytochemicals or antioxidants were.  It was only in the 1990’s where the medical establishment and dedicated scientists finally caught up with the exploding information that was coming to the forefront about the healing powers of plant-life.
Clinical trials now have established that plant-life has powerful antioxidant activity and may lower the risk for certain types of cancer. Some phytochemicals bind physically to cell walls, thereby preventing pathogens to lodge themselves inside. Others, such as lycopene, can help reduce heart disease, and lower cholesterol levels. Lycopene is easily found in tomatoes, and as you will find out, we have some spectacular tonics made out of fresh beefstake tomatoes combined with lemons, spinach, carrots and celery, making for a powerhouse tonic rich in a rainbow of coloured nutrients!
The final section in the opening chapter addresses those readers who are already vegetarians. Most vegetarians and vegans are not taking advantage of the Power of Juicing.  Once they start to incorporate juicing into their diets, they too will find that their vegetarian diets had been missing this key ingredient, and their energy will soar once they start incorporating fresh fruit and vegetable juicing into their daily diets. Granted, vegans and vegetarians are way ahead of the game, but they will be amazed just how much farther along the path to vitality they will find themselves in once they start to incorporate some of these vitally important juicing habits into their daily lifestyle. Let’s also not forget teenagers who recently have become inspired to eat a vegetarian diet, yet are eating the wrong kids of foods such as Twinkies and crackers for some of their meals. Granted let’s give them credit for understanding the benefits of vegetarianism and/or veganism, but if they are the only vegetarian in the family, it can lend itself to a bit of a disaster as far as support is concerned.  This book, as we have said throughout these chapters, is designed for Families.  That means husbands, wives, children, grandchildren, grandparents, and yes even teenagers.  Whoever is managing the kitchen needs to read this book thoroughly and invest time and invite their family members to get involved!

Juicing for FINICKY Children ~ It Works!

Jay and I have successfully raised two boys, who are now 27 and 25 years old. We taught them how to prepare natural foods and how to juice daily since they were quite young. Once they were 12 they actually knew all of the kitchen skills needed to live on their own. Now our oldest son is almost 27 years old, he is married and prepares fresh juice daily for her, plus he is an avid Vegan cook.  Since our children were raised vegan/vegetarians since birth, unfortunately, when they were younger, one was just fine with lots of varities of fruits and veggies, while our oldest son really had a huge challenge with eating greens. Because of this challenge it has helped me become good at instructing others how to get the finicky eater out of the closet and into the kitchen!

The side benefit to this is that the bonding experience between you and your child is priceless.


Here are some great tips that we used and that REALLY work:

1. Sit down with your child and ask them what fruits and veggies they

like or so-so like.  By identifying them this helps the parent focus

on the few or many, depending on the child, which juices to make

FIRST.

2. If they don’t want to do this, then show them online under fruit

and vegetable images which ones they can choose for themselves which

ones they either like or which ones they would be open to trying.

3. Once identified, then you can ask your child to come to the store

with you so they can HANDS ON get emotionally invested with their

parents and/or parent in the process.  This way, they will be more

than likely to taste and drink the juice.

4. Now that you are back from the store, invite your child or your

children into the kitchen to help prepare the produce for washing.

5. Get the juicer out from under the cabinet and ask them to help get

a chair so that they can do the pushing of the fruits or veggies into

the juicer.  THEY LOVE THIS part!

6. If your child is really picky, use a colored glass under the spout

so the colour of the veggies do not cause a negative reaction.  The

taste, even if it’s vegetable based, will never taste like cooked

vegetables.  They are always much sweeter in their raw state and more

nutritious as well.

7. We suggest you start off with a veggie and fruit juice combination

such as:

10 carrots

2 apples (not green as they are a bit tart but any other works fine

like golden delicious).

8. Once they taste this, they will be surprised at the sweetness of

the juice and then be more open to trying more daring veggie juice

combinations.

9. If they are completely adverse to trying the carrot/apple combo,

then start with apple/celery combo, and if that doesn’t work, then try

apple/berries of any kind.  Children love to drop berries into the

juicer!

10. Once your children get the hang of juicing, they will begin to

open up the doors to the delicious and nutritious benefits of

vegetable juicing.  Just remember to invite them into this world of

juicing so they become part and parcel to the entire process which

ensures success and a deeper bonding experience with them.  WE also

suggest bringing Dad in on it too!