Category Archives: Beginner’s Guide to Juicing

Dr. Oz Promotes Fresh Juice!

Make fresh juicing a part of your life!

Dr. Oz is my favorite doctor.  He is the only MD I have met in my life that has the integrity, knowledge, intuition and pure wisdom to know that Mother Nature’s foods, in juice form is the fastest, most transforming way to help revitalize the body’s natural rhythm, vitality and longevity.

Here is a link whereby he reveals and blows the cover off of the way manufactures make canned and bottled juices.

As he has said so many times, fresh is best and use your own juicer!

http://www.doctoroz.com/blog/mehmet-oz-md/juice-what-you-need-know

Jay Kordich

Re-Use Leftover Juice Pulp: Delicious & Fun Ideas!

What can you do with the pulp from your juice? Be creative! Use it in baking cakes, muffins and breads. Vegetable pulp is great for soups and sauces. Small amounts can be mixed with your pet’s food as a fiber supplement. Carrot-apple pulp makes a refreshing facial mask. At the very least, use it as compost – nature’s best fertilizer!

Mmmmmm

Here’s a simple and delicious recipe you can re-use your carrot pulp in (note: this is not vegan):

CARROT-BRAN MUFFINS

1/2 cup. bran
1/2 cup. carrot pulp
1/2 cup. whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
2 tbs. vegetable oil
1/4 cup. molasses
1 egg
1/2 tsp. vanilla
3/4 cup. soy milk OR fresh apple juice
1/4 cup. raisins

Preheat oven to 375 degrees. Stir together oil, molasses, egg, vanilla and liquid until smooth. Add bran and carrot pulp, and let stand for a few minutes to absorb moisture.

Combine remaining ingredients and add to bran mixture. Stir until moistened. Add more liquid if too dry. Fill oiled muffin tins 3/4 full and bake for approximately 20 minutes. Makes 8.

Enjoy!

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!

Beginner’s Guide to Juicing Part Three

Hope you had a chance to read our Beginner’s Guide to Juicing
(Part 1 and 2).

This is the last of our 3 Part Series on Juicing, and the most fun!
I am going to give you the top four Juicing Basic Recipes that will help you get started in a way that is in harmony with the Great Master Teachers, Dr. Gerson and Dr. Walker.

Here is Dr. Gerson’s Basic Vegetable Recipe:
10 Carrots
2 Apples
The reasons why Dr. Gerson used apples with carrots is because there is a chemical in apples, that, when pressed with carrots, it creates a powerfully healing combination.

This is a great tonic for children! They will love the color and it’s a good Basic Tonic for introducing juicing to your children, and/or husbands or wives who are not too keen on greens in their juice. Also, this is a good tonic for the elderly who have trouble with greens.

Here’s Basic Combination #2:
10 carrots
2 apples
1/2 beet
This is a fantastic basic Juice Recipe that tastes sweet yet it is quite cleansing due to the beets combined with the carrots and apples. Not only is this a good basic tonic, it also has powerfully cleansing properties for our liver.

This is a great tonic for teenagers who don’t really like juice, but tolerate the carrot/apple, and are looking to add some more veggies. Also this would be good for your husband and/or wife who is looking to be a bit more adventuresome. We don’t recommend this tonic for children under 5 years old, due to the detoxifying strength of beets.

Here’s Basic Combination #3:
10 carrots
2 apples
1/2 beet
1 handful parsley
1 handful spinach
This is an even more powerfully cleansing combination of juices, whereby when we add the greens, we are now working on the digestive tract and the liver/gall bladder. This will taste more ‘green’ but still will be sweeter than one would expect, due to the carrots and apple’s sweetness.
This is a good tonic for adults who are not too keen on juicing, but have already tried the carrot apple and beet and like it. We don’t recommend this tonic for children under 5 years old.

From these BASICS you can add the following to your Carrot/Apple combination:
Celery and their leaves
Cucumber
Green Cabbage
Red Cabbage (a bit stronger in taste)
Beet Greens
Kale
Chard
Collard Greens
Cilantro
Rainbow Chard
Wheatgrass
Alfalfa Greens (very bitter but great for your liver)
Dandelion Greens
Romaine Lettuce
Endive
Bok Choy
Brussell Sprouts
Broccoli
String Beans
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Tips for Juicing:
Do make your vegetable juices more than 50% greens, unless you ease into it within ten days of juicing daily, otherwise your stomach will become distended, lots of detoxification will occur too fast, and you could also get a case of diarrhea, so be careful with the greens and start slowly, adding about 20% greens for the first week, then add an additional 10% each week until you get to 50%.

If you want a good SuperGreen TONIC, this is something we recommend to do on a daily basis, after you have gone a few weeks or more juicing up to 50% greens with carrot juice combinations.
This is our basic GREEN Tonic:
5 Celery Stalks
1 medium Lime
1 cup Parlsey
2 Golden Delicious Apples
You can ADD any of our GREENS mentioned above to this tonic, such as Wheatgrass or Spinach, or Kale or Chard or even Collard Greens.
If you want to tone down the green juices, then add CUCUMBER.
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ENJOY EVERYBODY!
You can write to me anytime with any questions you may have.
Jay Kordich

Beginner’s Guide to Juicing Part Two

Now that you have read The Beginner’s Guide to Juicing (Part 1), you now have your kitchen cleaned out and ready to get prepared to ‘ADD’ the great foods into your kitchen that are going to bring you ‘ENERGY’ and ‘VITALITY’ and ‘ENDURANCE’ and ‘SUPERIOR HEALTH’.

Find a good organic Farmer’s Market, or an Asian Market to purchase your local produce.

Here’s the BASICS to purchase for your new Juicing Regime:
1. 25 pounds of carrots
2. 15 pounds to 20 pounds of various varieties of apples
3. 2 pounds of parsley (six bunches)
4. 2 pounds of spinach (six bunches)
5. 6 lemons and 6 limes ( you can juice the skins of these)
6. 1 large bunch of chard or kale, depending on the season
7. 2 large celery stalks
8. 1 large bunch of beets with greens
9. 1/2 green cabbage
10. large fresh ginger root (3 inches round)
11. 5 pounds of oranges (never, ever juice these skins!)
12. 1 pound of dark grapes
13. 1 pineapple
14. melons in season (your choice, but never mix them in juice with other fruits or veggies)
15. grape fruits (red, white or yellow) (never juice the skins of these, ever!)

These are your BASICS for a good week for a family of 4-6.
If you are alone, cut in by 75%, or if it’s just for two people, cut it by 50%.

When you get home from the Market, take all your greens and fill your sink up with cold water, and add pesticide remover (even if they are organic). soak for 5 minutes and then dry them well with a salad spinner and then coat the lining of zip lock plastic bags with paper towels, and then put the greens inside the plastic bag. They will last a good WEEK preserved this way.

Another good tip: Take a half of a lemon and squeeze it into the fresh water where your greens are, and the greens will taste fresher after 5 days, but never let your greens stay in the fridge more than 7 days, except for parsley. It’s actually an herb, not considered a green like spinach or lettuce.

Regarding your carrots. Take your 25 pound bag (you should be able to buy them organically for about $15.00) and take all the carrots out of the bag and fill your sink up. Soak in pesticide wash as well, and then cut off each end of the carrots, and then store in the fridge for future use. We put our carrots into our produce bins in the fridge without any bags. Just set them inside, row by row, so that when you are juicing, it is easy to just reach in and take what you want out.
Lemons and limes and apples we also refrigerate, because colder apples JUICE MUCH BETTER, no matter if you have a greenstar or a pulp ejector or a press. It’s just a fact.

Beets, celery, cabbage, grapes, pineapples all need to be refrigerated as well, but don’t cut off your greens from the beets until you are ready to juice. Your beet greens will last longer this way, and PLEASE make sure to trim your beets, as they can grow mold and ugly spots on them. So before you buy the beets, make sure to check to see if they are in good shape, as sometimes beets are so dark, that the mold spots and dirty spots are hard to detect.

We do not refrigerate our melons. When you are ready to juice your melons and pineapples, make sure you also soak them in a good organic wash as well, and when you decide to juice them, juice their SKINS….these skins have a lot of nutrients right under their skin. If these melons or pineapples are not organic, do not use the skins, even if you soak them. Pineapples are very prickly, and even if you soak them, a lot of dirt and/or pesticde residues are on them, so it’s best not to juice the pineapple skins.

Our new book: LIVE FOODS/LIVE BODIES is a book all of you should have that shows you the foods and juices, super juices and super smoothies, including fantastic basic vegan foods to add to your diet. This book took two years for Linda and I to write and is packed with information everybody should have. You can go to our website to get a sneak peak.
Here’s to “FRESH” JUICE EVERYBODY!

Best,
 Jay Kordich

Beginner’s Guide to Juicing Part One

Think Juicing can change your life? Well, the answer is Yes!
But why? Because juicing not only changes the way we think about nourishment,
it also changes our palate.

The rainbow colors in vegetable juices range from bright orange to deep green, vibrant yellow to strawberry red and deep purple. All these colors not only taste wonderful, they also change the way we think and act as well. Colors in natural foods really do alter and transform the way we think, live, act and choose.

Once you start to juice you will start to notice that the cookies, crackers and chips are not eaten as much, and the ice cream starts to ice up more and more. Your white foods start to mold because you are not addicted or attracted to those tastes any longer.

Here are a few tips to help you get started. It may take five days to get to the other side of temptation, so we ask you to change your kitchen habits for the following week while you get adjusted:

Here’s the top TEN Do’s….

1. Clean out your kitchen entirely. Go to your pantry first. Toss out expired foods immediately. Get rid of or give away cereals that are not 100% completely organic and 100% whole grain and no sugar. If you don’t do this, you will not be able to consistently stay on the juicing regime because you will be tempted to eat these other foods that are close to you. If you have children or a husband/mate that love to eat these kinds of foods, the crackers, chips and cereals, then put them in a box and store them in their room or in a place that is hard to get to.

2. Thoroughly clean all your floors, cupboards, walls and countertops. This helps you prepare mentally, that your kitchen is a place of honor and respect. Once we clean it out, we will think twice about disrespecting it again with clutter and mess. Thus, we will begin to magnetize ourselves to wiser choices in foods and juices. A cluttered kitchen is a kitchen we won’t use daily and we must use our kitchen’s daily in order to achieve our goal to nourish, transform and keep ourselves vitally healthy.

3. Thoroughly clean out your refrigerator…get rid of all foods that are not 100% natural. Toss out deli meats, sweet onions, cheeses and replace with foods such as sprouts, romaine lettuce, red, orange or yellow bell peppers, cucumbers, olives and carrots. These foods make for wonderful sandwiches when sliced and shredded and placed into sandwiches with things like humus as a spread.

4. Hide appliances and/or tools that do not serve your new “Living Health” lifestyles.(example: microwaves, aluminum pans, deep fryers…etc,..) (refer to our book Live Foods/Live Bodies on page 84 for further information.)

5. Purchase living health products that you can afford. Start with the following:
• A good, reliable and easy to clean juicer and blender
• Dehydrator
• Salad Spinner
• Glass jars for storing nuts, seeds, legumes and fresh juices*
• Organic cleansers for your kitchen floors, sinks, refrigerator
• Three different kinds of knives: 6 inch chef, paring and serrated knife.
• Stainless steel cookware ONLY
• Pressure cooker
• Good chopping board for food prep
• Greens container for lettuces, sprouts, spinach, etc.

6. Find a good Farmer’s Market near your home that you can go to on the
weekend or whenever they come to your neighborhood. Purchase your fresh greens such as: kale, chard, parsley, spinach, celery, dandelion greens and collard greens.

7. Find a way not to go to a restaurant for an entire week, so that way, your food nutrition is coming from your kitchen. This way, you will get the full benefit from your new juicing regime.

8. Juice once in the morning and once in the evening. Our recommendation is to juice greens in the morning! Here’s a good recipe: 6 celery ribs, 1 large lime, 1 cup parsley and 3 golden delicious apples. In the evening juice: 14 carrots/1/2 beet with 1/2 of its greens/2 golden delicious or any kind of other apples/1/2 cup spinach and 1/2 cup of romaine lettuce or any other kind of greens of your choice. These two tonics should make you about 1 quart of juice daily. Our recommendations are 1.5 to 2 quarts daily, so try to add more as you go. Everybody is different, so use the first three days as a good measure to your own body.

9. Do not eat sugar or white foods during this first week.

10. Write in a journal or record your journey as you go. You will, I promise you, find all kinds of things about yourself you didn’t know about! Epiphany’s ~ Awareness about yourself ~ Discovery of hidden feelings or frustrations will arise. Listen to the challenges and shortly they will transform themselves as you progress into and onto the Living Health Diet rich with lots of green and vegetable juices.

This is what is so powerful about juicing. It not only transforms our palate and eating habits, but also brings light to our own personal and spiritual life.

Good Luck and Happy Juicing!

* Juices should not be stored for more than one hour. Naturally occurring plant enzymes die off and nutrients disappear as oxidation takes place. Also, bacteria builds up, so please do not store for more than a few hours, max.