Tag Archives: Juicedaddy

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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Walnut Milk….Learn about Their Amazing Healing Properties!

by Linda Kordich on Wednesday, May 11, 2011 at 1:53pm

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Jay and I just made the BEST walnut milk tonic with our new Power Grind Pro Juicer
4 cups soaked organic walnut halves
2 cups purified water
2 organic apples
1 cup organic boysenberries
(soak your walnuts the night before) and start with the berries and 1 apple, then add the walnuts and water
and finish off with the last apple. Now you have an incredibly satisfying nut milk tonic that will sustain your hunger for many hours and greatly benefit your heart and brain!  Read below for more:
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Why walnuts?  For good reasons…..walnuts are incredibly good for our heart.  Please read the following:
Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Nuts in general are also high in plant sterols and fat – but mostly monounsaturated and polyunsaturated fats (omega 3 fatty acids, in particular, alpha-linolenic acid ALA) that have been shown to lower LDL cholesterol. Walnuts, indeed, have significantly higher amounts of ALA omega 3 fatty acids compared to other nuts.

More than a decade of scientific evidence shows that incorporating walnuts in a healthy diet reduces the risk of heart disease by improving blood vessel elasticity and plaque accumulation. Walnuts have also been shown to aid in the lowering LDL cholesterol (the bad cholesterol) and the C-Reactive Protein (CRP). CRP was recently recognized as an independent marker and predictor of heart disease.
Here’s some GREAT info on Blackberries (Boysenberries)
Other Nutraceutical Values of Blackberries
Marionberry   Evergreen blackberry   Boysenberry   Anthocyanins  109-155 mg/100g   83-326 mg/100g  120-160 mg/100g  Ellagic Acid  5.83 mg/g dry wt  3.69 mg/g dry wt  5.98 mg/g dry wt  ORAC  28 umole TE/g  28 umole TE/g  42 umole TE/g  Catechins  1.4 mg/100g    Quercetin  0.5-3.5 mg/100g  Gallic Acid  3 mg/100 mg  2 mg/100 mg  9 mg/100g  Rutin   11 mg/100 mg  24 mg/100 mg Source: Oregon Raspberry & Blackberry Commission
Nutritional Profile of Blackberries

Marionberries, Boysenberries, Loganberries and other blackberries are high in gallic acid, rutin and ellagic acid, a known chemopreventative, with anti-viral and anti-bacterial properties. With their dark blue color, blackberries have one of the highest antioxidant levels of fruits regularly tested. Blackberries are also rich in Vitamin C and fiber, which have been shown to help reduce the risks of certain cancers. Blackberries are low in calories, carbohydrates and have no fat, which makes them popular in low carb and low calorie diets.
High in Vitamin C and fiber both of which have been shown to help reduce the risks
of certain cancers.
Contains high levels of anthocyanins (83-326 mg/ 100g) which work as antioxidants to help fight free radical damage in the body and give berries their deep dark color.
The antioxidant level of foods can be measured as ORAC (Oxygen Radical
Absorption Capacity). The ORAC value of Evergreen blackberries is 28
µmoles/TE/g, slightly higher than blueberries.
Evergreen blackberries contain ellagic acid, a phenolic compound shown to have
anti-carcinogen, anti-viral and anti-bacterial properties. The ellagic acid levels of
Evergreen blackberries is 3.69 mg/g of dry weight.
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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.
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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.

Jay Kordich PBS Interview ~ January 2011

Here’s a short interview I did a few months ago with the local PBS producer, Bill Shafer.  He’s one of the nicest guys ever!  It shows a bit of my background with Juicing and where I’ve been in the last 15 years. Hope you enjoy it.

http://growingbolder.com/media/health/nutrition/the-father-of-juicing-fights-back-716935.html

Please let me know your thoughts.  Also, don’t forget we have just launched our new juicer, the Power Grind Pro. It’s the best juicer I have ever used or endorsed.

Best of Health,

Linda and me in 2006

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!

A Non-Violent Diet is a Humanitarian Diet

A Non-Violent Diet is a Humanitarian Diet

Jay and I sometimes are a bit reticent when we speak about a Vegan diet. It threatens many people who still think that eating animal based foods is the ultimate way to eat, or the only kind of diet humans should be eating, or are feeling defensive, because food habits can be quite personal and hard to change.
However, as Jay and I both age, we can see that the ONLY way we will be able to sustain ourselves on this planet in the future, in an empowering and healthful way, is if we can unite as much as we can by changing our ways of eating, thinking and sustaining ourselves.

Obviously there are so many other ways we need to do to transform the way we live on this planet, but since Jay and I have been teaching a non-violent diet for over 100 years, collectively, we want to focus on what we know and what we have observed for many decades.

Changing our diets is the fastest and most effective ways we can change our world today……

But the bottom line, is most of us are attached to the ways we think and live, eat and express ourselves, but we are asking you to try to imagine our lives being rich in vitality, longevity and balance…..THIS is what a Vegan Diet can and will do for YOU!

Next time you reach for a meal, or go to the grocery store, try to go just one week without eating foods that are animal based…..try to juice everyday some powerful greens like the one recipe we are leaving for you today and then see how you feel. This is the easiest way to start create a non-violent way of eating, and in time your entire world will transform itself…..because once our diet changes, our lives take on a powerfully transforming quality.

Juicing is the BEST way to start….even if you don’t change a thing…….trust us!

Here’s our Life Transforming Supergreen ORGANIC Tonic!

4 ribs celery
1 cup spinach
1 cup parsley
1 inch fresh ginger root
1 lime with skin
3 golden delicious apples

ANY juicer can juice these greens and apples, and if some of the pulp is full of the un-juiced greens, put the pulp through the juicer again….It helps,

but it’s not really the best way to juice greens. If you can get a chance to review our Power Grind Pro Juicer page, you can see the ‘best’ juicer we have
ever seen when it comes to overall GREAT juicing; greens, carrots, fruits, vegetables…nuts, seeds and yes…wheatgrass!
Here’s to Joyful and Successful Juicing!
Jay and Linda Kordich

How to Build a Living Kitchen

Love your LIFE and your WIFE!

I like to say that our living kitchen is a manifestation of truly believing specific appliances and loving attitudes actually makes your kitchen your food and your life come alive. Chop wood/carry water is a big part of our living kitchen. We need to begin to feel comfortable in our kitchen, to relax…creating it to become a sanctuary for us. Most of us have negative images in our head and heart about feeling as if we are the ones who ‘have’ to buy produce, prepare meals, clean up after the meals, because the rest of the family is too busy with their lives, so we end up feeling resentful, and unappreciated.

We both work hard in the kitchen, together as a couple!  It’s important that we share the preparation and cleanup of our meals, otherwise, whoever is in charge will start to feel resentful, and resentment cannot be a part of our beautiful new living kitchen, because as you will see if you buy our book, Live Foods/Live Bodies, we dedicate an entire chapter on how to build a living kitchen, from the inside OUT.  Which basically means….it’s not just what we eat that creates harmony and wellness in our lives, but it’s also what we think and what we feel inside that plays a huge role.

Chop wood/carry water is a good example to start to understand this Zen-like approach towards learning to love the discipline and patience it takes to embrace something we need to do everyday of our lives. Let’s face it, we have to face our kitchens more than once, if not twice or three times daily. We are responsible for nourishing ourselves and our families health and wellness. Chop wood/carry water means practicing something on a daily basis with these virtues such as patience and respect, reliability and perseverance laced with love and appreciation, so that in time we become ‘ONE’ with ourselves and our relationship to our kitchen instead of this defunct and dysfunctional daunting responsibility we used to see our kitchens as being.

Here are some ideas how you can start practicing to build your own living kitchen:

1. Keeping our kitchens clean on a daily basis

2. Providing our kitchens with  ”living” appliances (see page 83 in our book, Live Foods/Live Bodies for a description of our Living Appliances)

3. Keeping our mind on beautiful thoughts about those we are cooking for, even if it’s only for ourself.

4. Sustaining our refrigerators with living foods and greens, prepared for juicing and supersalads.

5. lighting a candle in our kitchen to give reverence to Mother Nature, to our loved ones and to our own divine self…. out of gratitude for these gifts and opportunities.

6. Place flowers from your garden onto your kitchen island or near your sink.

7.  Ask yourself every time you prepare a meal, or even when you are eating a meal outside of your home:  ”How much of my meal is Alive?”  This way you will begin to realize just how much cooked food you are eating! Once you get into the habit of asking yourself this question, it will start to come automatic to you, that at least 60% living, raw food needs to be a part of our every meal.

Now that I understand this…then what?

On a saturday, when most of us want to sleep in or go shopping…why not turn on your favorite cd, light a candle and re-do your kitchen? Clean out the pantry, the refrigerator, wash the floors, buy flowers or better yet, pick some fresh herbs from your garden or buy some to make your kitchen smell fragrant. While you are working in your kitchen, you can clean and store your greens for the week and cut your carrots and beets for either juicing or super salads.

Relax into the chop wood/carry water principle. Consistent presence in your kitchen by building these rituals twice a month to ensure your relationship with your kitchen is alive and well is the road to loving your living kitchen.

With consistent dedication laced with love….real devotion and love, your kitchen will start to take on a new face, and you will start to resonate more with seeing it as a sanctuary rather than a place of dis-connection, drudge or duty.

Once you get your kitchen nicely organized, you can start to think about replacing some of the appliances that do not support living health..with empowering “living kitchen” appliances. Then you will start to wake UP to the fact that juicing daily, eating supersalads, keeping a beautiful kitchen is absolutely transforming!

Depending on how old you are, you may well have negative memories relating to nourishment or your kitchens, meals, etc.,. where nobody was home, nobody cared, or if they cared, the food was purchased from restaurants, fast food places, or perhaps put together without much care for nourishment or love. The last place you thought LOVE would live could have been in the kitchen.

Perhaps you had a great experience in your family then, and even now, and that nourishment with either foods or love were not an issue for you….wow what a great platform then for you to build your own Living Kitchen without any real struggles to overcome first….but for a lot of us………..

Your kitchen can be a very stressful place in our home, or it can be a place of relaxation. For those of you who have had trouble identifying yourself in the kitchen as someone who is loved, appreciated and honoured by your family members or even yourself, then you should know this can be changed, altered and if you like….be totally transformed.

For example, let’s take a look at what a transformed kitchen looks like. Most of our kitchens have appliances such as: coffee maker, deep fryer, slow cooker, aluminum and teflon coated cookware and tools, and the obvious ovens, and stoves. These are appliances that truly take our ‘vital’ health away from us. How can we build vitality and living health when our own appliances we have, can’t come near to supporting this new and transformative way of living and being?

Here is what a living kitchen looks and feels like: vital nourishment on every level; physical, mental, spiritual and emotional. Most regular appliances or foods don’t build nourishment whatsoever, yet in our living kitchen, living foods create true nourishment in our bodies. Living juices such as freshly made juices also build nourishment and ‘life’ in our bloodstream as it also builds ‘life’ in our entire being. Our living kitchen also is a wonderful platform for placing our living appliances on the countertops of our kitchens such as…juicers, blenders, soymilk makers, dehydrators, tofu makers, electronic sprouters, electronic herb gardens….wow, can you imagine how incredibly vital you are going to feel and “Be’ … when your kitchen mirrors your quest for you and your loved ones to be healthy, vital and nourished on all levels?

Living the simple life…connecting to real, authentic, unadultered foods and fresh juicing can help us better understand the beauty of natural foods, mother nature and the awesome transforming powers of a working and joyful Living Kitchen.

As Natural Living Food preparers, we really DO work harder everyday in the kitchen, but by using these meditative and loving principles of prayer, gratitude and love for who we are and who we love, helps us ease into these daily kitchen duties with grace.

Hugs to you all from me and Jay ~ and here’s to Joyful Juicing!

Linda Kordich

Our Powerful Super-Green Recipes to Juice Now!

Benefits of Green Juice!

Leading medical authorities, nutritionists, dietitians, and other known experts in the medical field recommend that we consume three to five servings of green leafy vegetables a day. No vitamin or medicine is a legitimate substitute. The healing elements that are found in green leafy vegetables are so powerful and synergistic, no combination of synthetic medicines or supplements could ever match their power.

six main benefits of green foods are:

1. Chlorophyl from the dark pigments of the greens
2. Natural Trace minerals ~ hard to find!
3. Vegetable Protein which is easier on our human bodies to assimilate
4. Powerful Natural Plant Enzymes
5. Alkalizing our bloodstream (helps eliminate inflammation)
6. Cleansing detoxifying effects for major organs of our bodies

Chlorophyl:

Chlorophyll, a green plant pigment, is quite possibly the most powerful element that exists in the universe. Chlorophyll is one of the most intensely researched elements in history and has been used in the treatment of everything from periodontal disease, diabetes and low iron, to open wounds, ulcers and body odor.

it has only been recently that our scientists and researchers have started to study the powerful healing abilities of green plants, so look for more and more research to come in our favour as they progress into the mysteries of plantlife and why our human bodies need them on a daily basis.

Today, foods that contain chlorophyll are gaining wide acclaim for their ability to prevent disease.
While science does not fully understand the miracle of chlorophyll, we do know that its chemical makeup strongly resembles hemoglobin (the portion of the blood that carries oxygen). The major difference between the two chemical structures is that the center element of chlorophyll is magnesium, while the center element of hemoglobin is iron. And did you know that carrot juice, strangely enough is almost identical to the structure our human blood? Only one chemical is different.

Here’s a great LINK about carrot juice and all the beneficial qualities: (so don’t forget to add carrots to your green tonics as well!)

http://www.carrotmuseum.co.uk/nutrition2.html

Some research is now suggesting that chlorophyll can efficiently release magnesium, and replace it with iron. In other words, chlorophyll can actually be converted to hemoglobin, which increases the flow of oxygen to all parts of the body.

The ability of the body to maintain an environment rich in oxygen is important for several reasons. One of the most important benefits is that it allows the body to release more carbon dioxide, which in turn, reduces stress on the body, creates greater energy and endurance, and creates an aerobic environment. In an aerobic environment, disease cannot get started.

An aerobic environment also is beneficial to the so-called friendly bacteria, and detrimental to bad bacteria. The good bacteria promote digestive health, while bad bacteria contribute to such things as disease, body odor, and bad breath.

tom wrote this lovely note today, and we wanted to share it with you all.

Here are Jay and my favorite green tonics………….and don’t forget, when it’s summertime, MINT is in season!

(for two)

8 ribs celery
2 green apples
1 cup parsley
1 cup spinach
1 cup mint
1 inch square fresh ginger root
1 medium size lime, (juice the entire lime).

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1 cucumber (whole without wax)
1 cup parsley
1 cup wheatgrass
1 lime (whole lime)
2 green apples
3 large kale leaves or swiss chard leaves
1 inch fresh ginger root

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want or need something simple?

here’s one:

8 ribs celery
2 green apples
1 cup parsley
1 lemon (whole lemon)

These are all powerful green tonics and can be used as JUICE AIDS even if you are eating a cooked meal or a salad with cooked grains in them. These tonics help digest the cooked foods, by bathing them in your stomach, as they are rich in enzymes amongst other great digestive aids.  See our book, Live Foods/Live Bodies, page 20-21 for the benefits of consuming Digestive Aids during meals.

We don’t recommend adding tomatoes or other fruit in digestive juice tonics. Apples are high in enzymes and are also very compatible wise with greens.

We recommend our POWER GRIND PRO  for these tonics to get the BEST dark green juice, surprisingly better or equal to the Greenstar or the Samson Juicer, or the Champion. Why spend $600.00 if you don’t have to?  If you have a pulp ejector juicer, then that’s ok too, but the green juices won’t be as green as if you use a triturating type juicer, so you may have to use more greens to get the darker colour. The darker the better!

Here’s to JUICE!

Jay Kordich