Tag Archives: Juicers

How to Build a Living Kitchen in a Stressful World

Finding balance in our kitchens almost seems impossible when both partners in a marriage are working.  It’s like the least likely place to get the most attention.  Yet it is the CORE to how we spiritually nurture ourselves and family members, it’s the CORE to whether or not we will be healthy, just by virtue of what we are feeding ourselves and our family and it’s the CORE to keeping our family emotionally close, whereby at least one meal a day shared between all of you.

To ‘get’ there can be a long process, but it’s well worth the struggle and/or challenge, because when you think about it, our kitchens need more tending then we are giving them.  And the three most important virtues for ourself and our family is: Spiritual, Mental and Health, and all three of these parts of our lives can be manifested beautifully when you have a living kitchen.

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.

Chop wood/carry water is a 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. keeping our kitchens spices, pantry and refrigerator organized

3. supporting our kitchens with living appliances such as Juicers, Blenders….etc.,.instead of microwaves, slow cookers, deep fat fryers.

4. keeping our refrigerator filled with living foods and greens, for easy preparation for juicing and supersalads.

5. lighting a candle in our kitchen to give reverence to mother nature, our loved ones and to our own divine self…. out of gratitude to Nature for these beautiful foods and juices.

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

Now 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!

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.

Our Bodies are 70% Water……

We are 70% water, our blood is 90% water and our brain is 83% water. What happens to our physical health and well being as our blood, which is 90% water circulates around our body to the emotionally chaotic brain, which is 83% water and is then charged with all kinds of sugared waters, sodas like Pepsi, Coke, Dr. Pepper, etc,.?  It does not bathe the body with fresh, living highly charged antioxidant fresh juices rich with mineral waters, it pollutes every tissue, gland and organ of our body.

So let’s talk about what the typical person consumes in just a year……How many sodas have you consumed?

On average, the typical American consumes, in a year is 597 cans of soda.  That’s more than one per day!  Also the average American consumes 29 gallons of milk per year.  Plus….

The avg. American adult drinks the equivalent of 38 6-packs of beer, 12 wine bottles, & 2 qts of distilled spirits.

It’s no wonder we suffer from diabetes, obesity, lethargy and depression.  We must stop this way of living and try to substitute these toxic substances…..yes, I do believe milk is toxic now days.

Our bloodstreams deserves fresh, living, life-force-rich vegetable juices on a daily basis!  Please do try to stop drinking coffee, caffeinated teas, milks, sodas and alcohol by at least 75% and substitute the following kinds of fresh juices on a daily basis:

1.  Super Energy Green Tonic

1 Large Unwaxed Cucumber

1 Large Handful of Spinach

1 Large Handful of Parsley

2 Green Apples

1 Large Lime with skin

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2.  Liver Detoxifer!

3 Red Delicious Apples

1 medium sized Beet Root

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3.  Carrot  Juice Supreme

10 Carrots

2 Green Apples

1 inch Fresh Ginger Root

Try substituting these tonics for the sodas, coffees and specialty drinks you get at Starbucks.  These tonics will bathe every tissue, gland and organ of your body, giving you a rich energetic feeling all day.  Let these juices turn you on!  When consumed on a daily basis, juicing will change your life!

In our Book; Live Foods Live Bodies, Linda and I have shared over 40 tonics, smoothies and juice therapy recipes that will catapult you into a powerful, energetic like we live everyday.

Here’s to juice!

Jay Kordich

linda and jay speaking about juicing

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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 Travel Successfully with Your Juicer!

We have been asked by many of our friends what we ‘do’ when we are traveling when it comes to juicing on a daily basis.

We say, it’s quite easy!

We take our juicer with us on the plane because the size of the juicer easily fits into the upper portion of the cabin, with the right kind of bag.

The best thing to do, when you have to travel or even if you want to take your juicer with you on a vacation is to do the following:

1.  Pack Juicer well so the bucket does not crack.

2.  Bring along several glasses with lids on them to secure juice.

3.  Bring straws for easy sipping and a small brush for cleaning.

4.  Once you reach your destination, go to the grocery store and purchase the basics: carrots/apples/celery/spinach/beets/parsley/ginger

5.  Once you have the basics you can juice several different combinations

6.  We usually put the juicer in the bathroom of our hotel room, so that cleanup is easy.

7.  We also use the facecloths to clean our juicer if the brush was forgotten.

The benefits of juicing while you are traveling are many!

Here are some:

1.  Juicing helps keep our energy high

2.  Juicing daily keeps our regime balanced so that when we get home there is not a lot of re-adjusting that needs to take place.

3.  Our bowel habits stay balanced

4.  We can juice instead of making poor food choices or poor juice choices while in the hotels.

5.  You will SAVE big money by taking your juicer with you, instead of relying on juicebars for your juice!

Just try to remember to clean your juicer out EVERY TIME you juice while you are on vacation, and your vacation and/or work related travel will be a wonderful experience!

HAPPY JUICING!

jAY kORDICH

Linda and I in Hawaii at our friends Juicebar called:

Lanikai Juice

Q and A’s …. “Why Juice?”

Q:  Why Juice?  There’s not really a great history of people drinking juices in the world.  We ate food, so where did juices fit into that pattern, before juicers were invented?

A:  We have evolved into something that isn’t the original human body,  so we have had to use other techniques to keep ourselves healthy.

The fact is,  we are the only creature on Earth that cooks our foods.  In the last 50 years, we have also evolved into eating a preponderance of processed foods, so the body has drastically changed and has been forced to compensate.  Throw stress into the mix and we all suffer even more.

At one time, millions of years ago, us humans were only munchers.  Before there was fire, before there were stoves and cookware, man just ate off the land, because that’s all he had.  He had a great digestive tract,  and a tremendous enzyme storehouse.  There wasn’t any white sugar, Gumbies, Cocopuffs, hormones in foods, pollutants in foods, etc.,.  Only Nature.

In the very beginning, man also air dried their meat, and once the meat was attracting maggots, they knew it had the enzymes needed for proper digestion and assimilation.  Sound gross?  Sure it does, but that’s the way to eat meat, if you are going to eat it.  To me, I would never touch it.  I can find all I need in fruits, nuts, seeds, vegetables, legumes, herbs and soaked grains.

Back in those early days of man, he had a working appendix.  That appendix had an oily substance to lubricate the colon as you ate, so man could eat large quantities of fruits and vegetables, greens, etc.,.  Also  the availiability of the nutrients was sixty to seventy percent.  Right now some of us are absorbing only 20% of our nutrients from our foods.  When the body is digesting any food, just remember, all it is in essence, trying to do, is separate the foods from the juices, so the juices can penetrate the intestinal wall, as it is broken down to liquids.  It is only the liquids which permieate through the intestinal wall into the blodostream and through the lier to feed your sixty trillion cells.  The fiber, of course, has to be eliminated through bowel movements, yet the fiber plays an important role….our colons need to be cleaned, so this fiber takes care of keeping the 33 feet (from the opening of our mouths to the bottom) of our intestines and colon healthy.

This is why JUICING is so imperative for us now, in this day of age, due to the fact we are absorbing very little nutrients from the foods we are eating, compounded by the fact that the foods we are usually eating don’t have much food value in them.  When you juice, you are getting 100% of the nutrients from these fruits and vegetables, because they are pre-digested, going into our bloodstream immediately, feeling our 60 trillion cells.  THIS is why we juice.

Jay Kordich answering questions at his seminar, January 2011

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