Tag Archives: Juicing

Can’t Drink Carrot Juice? Here’s some great Substitutes!

We use carrots quite frequently in vegetable juices.  We love carrot juice, but that is not true for everybody. It’s normal to imagine carrots being part of almost every tonic!  However some of us just don’t like to drink carrot juice, yet on the other hand, some are allergic or find carrots to be too sweet because of pancreas troubles, and/or hypoglycemia, diabetes.

Doctors are saying no to fruit juices for those who suffer from blood sugar problems, but let’s not throw the baby out with the bath water.

We realize this can be an issue for some people, and it’s true, carrots have become hybridized, so much so, that their natural sugar content is much higher.

We have good news!

You don’t have to bypass juicing any longer…..hopefully our substitutions will bring you some help.

Whenever you see a juicing recipe that calls for carrots, we recommend you substitute l large zucchini for approximately 3-4 medium sized carrots.  So if the recipe calls for 10 carrots, use approximately 3 large zucchinis.

Zucchini, in its raw state has a very sweet taste and also juices very well.

Here’s a great TONIC for substituting Carrots with Zucchini:

2 Large Zucchini (Green)

1 Red Delicious Apple

1 Lime with skin

6 Large or 3 Super Large Swiss Chard Leaves

1 Medium Beet with a few of the Beet Greens

(This makes a fantastic, sweet and powerful tonic….one of our personal summertime faves)

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Here’s some interesting facts about Zucchini:

Zucchini Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It’s also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. Usage: Raw in vegetable platters, but especially wonderful, shredded in salads, and used in juices to replace carrots.

Selection: Good-quality zucchini, also known as courgette in the U.K., should be firm, smooth-skinned and small in size. The surface will shiny and dark-green in color. Also, they come as Yellow. These are just as potent, if not more potent than the green Zucchini, because of the bright yellow colours.

Avoid: Avoid product that is soft, wrinkled, blemished or dull in appearance, or has fungus on the skins located on the soft parts of the Zucchini. Large squash will be less tender than smaller product. Zucchini is available year-round, with peaks in late spring and early summer.

Another good substitute for carrots are Cucumbers.

When you see a vegetable juice recipe that calls for carrots, and you don’t have any yellow or green zucchinis around, you can substitute 1 large cucumber for every 5 carrots. Why?  Because cucumbers have more juice in them than zucchinis, plus the English Cucumbers are larger than most cucumbers.  Cucumbers have a nice sweet taste to them as well.

We don’t recommend you using cucumbers that have wax on them. Be careful because some organic cucumbers can and ‘do’ have wax on them.  Try buying the English Cucumbers that are packaged in plastic.  Jay and I buy these frequently, and have found a good organic source where we will, and are confident you too can find them. Since we live in a small town, there shouldn’t be any troubles in finding them. Some organic growers don’t use the plastic to cover them, so just make sure to ask them for the organic English Cucumbers.

Here’s some great information about Cucumbers:

Cucumbers are low in Saturated Fat, awith very little Cholesterol and Sodium. They’re also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a great source of Vitamin C, Vitamin K and Potassium.  They are also very high in natural mineral water, so when juiced, it easily helps hydrate your skin.

Usage: Salads, Juices!

Selection: Good quality cucumbers are an even dark-green color, firm and relatively thin but can be either long or short.

Storage: Store in containers, either plastic zip lock or in a storage container. Otherwise they develop fungus and wilt.

Avoid: Avoid cucumbers that are soft, yellow or wrinkled on the ends, or especially the ones that have fungus on the skins. Huge fat cucumbers may be full of large seeds and bitter.  That’s why we recommend English Cucumbers. They are not fat, they are slender and yield a superior amount of juice over the seeded, wetter, fatter kinds of cucumbers you get in the grocery store.

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Here’s a great tonic substitution for carrot juice by using Cucumbers:

2 Large Cucumbers (preferably English)

3 cups Spinach

1 Lime with skin or 1 Lemon with skin

1 cup Parsley

2 Red Delicious Apples

1 inch square fresh Ginger Root

(This is a great tonic!  It tastes fantastic, and is a super beautiful green colour. Most people can not even realize how sweet this tonic is, but it’s a fantastic drink for the summertime.)


Fresh Gazpacho Soup ~ Living ~ Luscious ~ and Super Easy!

Our Fresh Gazpacho

Here’s our recipe you guys asked to see!  It’s fantastic….loaded with anti-oxidants, Lutein, Enzymes, Phyto-chemicals….

Ingredients

4 Cups (fresh) Tomato Juice (juice approximately 6 ripe Tomatoes)

3 Cups Tomatoes (diced)

1 – 1/2 Cucumbers, (diced)

1/2 Cup Orange or Yellow Bell Pepper (diced)

1/2 Cup Fresh Cilantro (chopped)

2 Stalks Celery (diced or chopped)

2 Ripe Haas Avocados (peeled, pitted and diced)

5 Cloves Garlic (minced)

2 Tbsp. Olive Oil

1-2 Tbsp. Fresh Lemon or Lime Juice

1/2 Cup Green Onions, (chopped for garnish on top of each bowl of soup)

Directions:

In a large mixing bowl, combine all the ingredients except the avocado and mix well.  In a blender, add 1/2 of this mixture and blend until smooth. Pour the blended ingredients back into the mixing bowl.  Cover and refrigerate for 3 to 6 hours.  Serve cold (summertime only) and garnish with chopped gren onions.

The reason why we don’t blend the avocado is because it makes the soup a bit brownish looking as it gets mixed in with the red tomatoes.  To keep the integrity of the redness in the soup, you shouldn’t add the avocados for blending, just keep them as they are (diced).  Plus it adds for more texture in the soup.

Special Notes:

If you want more bulk in this soup to make it more bulky…like the photo below, add the following:

1 Carrot (diced)

1 Zucchini (yellow or green) (diced)

Flax crackers are fantastic with this soup to make for an entire meal.  :)

Hope you enjoy it!!! :)

Juicing and Blending….You need Both!

JUICING and BLENDING…You need both!
Today I am going to explain what the late, great, Master Teachers taught to me about the differences between juicing and blending back in 1948 to 1960.  That would be Dr. Max Gerson, Dr. Norman Walker and Dr. Kirschner.
There are two distinct reasons behind the differences between juicing and blending, but first let’s talk about how juicers work and the reasons behind juicing.
Some juicers extract the pulp out the back (like our slow juicer, The Power Grind Pro does) and other juicers squeeze out the pulp from an auger type of a juicer like the Champion, the Greenstar or the Samson and Omega.
For example, when you are juicing your greens, the greens hit the blades, and within a half of a turn it’s in your glass, and the pulp is out in the bucket within an instant, so the oxidation process is not as near as intense.  However, not all juicers are equal in this aspect. Some juicers spin so fast (16,000) rpms, that the friction is quite high when the produce is hitting the blades.  It depends, but it is still by far less agressive than blending your foods. Juicing extracts all fiber (pulp) from the foods, so that when you are drinking the juice, it’s 100% free of pulp. Some people think this is not as smart as blending so that all the pulp and juice are combined. This assumption cannot be further from the truth, so this is why I am going to explain it in depth so that you, in turn, can help people understand the truth.
When you juice fruits/vegetables/seeds/nuts/grains…whatever it is you are jucing, these JUICES become pre-digested, meaning they go into our bloodstream immediately, bypassing any need for digestion because they are in pure juice form.  Have you ever drank alcohol and/or coffee and felt the effects from it within just a few minutes?  Well that’s because alcohol and/or coffee has no pulp in it and has a powerful effect on the body, negatively of course!
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Almost every human being living now has huge challenges with digesting the foods we eat.  It’s not really about the digestion as much as it is about the ‘absorption’ of the foods you are eating. Statistics say that as we age, we absorb 10% less every ten years of our life. So that by the time we reach the age of 50, we are only absorbing 50% of the foods (nutrients) we are eating and by the time we are 80 years old, we are only abosrbing the nutrients from the foods at the rate of 20%. Some people absorb only 5-10% by the time they reach this age.
This is why juicing is so important.  Absorbing 100% of the nurients is why juicing is an incredible way to feed our bodies. Yet I can understand why so many of us are blending our greens and fruits because it seems natural to say, “the juice and the fiber are better to consume together, because all this fiber is going to be wasted unless I blend them together”
This is not accurate.  Let me explain.
Yes, juicing is devoid of fiber!  Fiber has no nutrients in it, once the juices have been extracted from it.  Fiber that is left behind in your juicer should be used in your compost bin or best used as mulch for your flower beds.  It should ‘not’ be consumed in the ways we are consuming it through the process of blending.
However, fiber is quite important…..But ONLY when fiber is found in the foods you eat, not in foods you are blending.  For example, let’s say you eat a salad.  You begin chewing, and once you start to chew, your salivary glands start to produce enzymes called Ptyalin, and another enzyme called Amylase.  These enzymes secrete saliva so that your foods are absorbed into your stomach easier.  As you chew, you swallow.  Did you know that the stomach has something called a peristaltic wave?  It beats at 22 beats per minute, helping us evacuate the fiber from our bodies.  Now, once the food is in the stomach, the stomach begins to separate the pulp from the juice.  The juice (or liquid) from the salad now is being absorbed through the intestines, when then go into your portal vein, and then into the liver to feed our 60 trillion cells.  Meanwhile,the fiber is being pushed through the intestines,  (which is 33 feet combined from the mouth to the anus).  This is the reason why We as humans NEED fiber, but through eating our foods. Through this process, the body is doing what a juicer is actually doing, separating the fiber from the juices, so that our bodies can assimilate the nutrients that have been extracted from the fibers. This is why I have been saying for 63 years….
IT’S THE JUICE FROM THE FIBERS THAT FEED YOU!”
Your juicer is separating the fiber form the pulp so that your body can absorb the liquid part of the foods through your intestines and the fiber is being evacuated out of your large bowel, so that, once it is out of the body, it has done its job.
BLENDING:
Blending is quite different. There are two major actions that we need to be aware of before we start to think about blending foods. First, the intense speed factor need to be considered, and secondly, drinking the juice with the fiber is not a wise choice.  I will discuss both of these.
#1 (Digestion) For example, if you are adding green foods such as spinach, kale, parsley, apples, to the water in the blender, we need to realize that adding water to the foods is creating a real challenge to our digestive tract.  First, we are not allowing the salivary glands to mix in with the blended foods, so, once we swallow it, it has now left our mouth and is sitting in the stomach, but…. without the proper enzymes to help with digestion! Now the stomach has to begin the process of separating the pulp from the fibers, so that the body can evacuate the pulp out of our body, so that the body can absorb the liquid part of the blended foods.  THIS is the process of digestion.  Did you know that if, even the size of a microscopic fiber were to reach your bloodstream, you would die of a blood clot?  This is why the body has to separate the fibers from the juices.  Consuming blended juices this way, without the help of the salivary glands, can and most likely causes distension in the stomach, intestinal gas, bloating and also give us an unnatural feeling of being too full. Plus you will not feel energized, you will feel sleepy because now the blood that was in your head has to go down into the stomach to help digest the blended foods.
#2. (High Speed)  The foods you are blending are spinning at unimaginable speeds.  25,000 revolutions per minute. But it’s worse than that. It’s really 25,000 times 4 blades as they spin in unison, or sometimes these newer blenders have 6 or 8 blades.  When you multiply those blades times 25,000….you get way into the 100,000 to 150,000 revolutions per MINUTE.  These speeds heat up your foods, destroying the lifeforce, as they unnaturally rip apart these tender tissues from the plant’s leaves.
What happens to the food when it’s being blended that quickly?  Friction and heat is what happens!  Through this process, we lose all valuable enzymes that were once in the greens or fruits or foods.  We also lose valuable nutrients.
Why?
Because high speed kills enzymes and nutrients and oxidation occurs.  This is why SLOW juicers (like our new Power Grind Pro)are being designed and manufactured  so that, through slower speeds we are preserving the nutrients and the friction is minimal, if not, non existant.  Now the enzymes we are searching for, and also the powerful anti-oxidants, phyto-nutrients, vitamins and minerals are being preserved, and are in tact, ready to be absorbed into your bloodstream, in perfect order.
This is why I can’t understand why people will go to the trouble of purchasing a very expensive slow juicer, yet also have a high speed blender.  I want to make sure we are looking at these important issues, because as a teacher, this is my job!  It’s my job to help us all better understand the choices we make to help us build powerful and effective LIVING KITCHENS.
High speeds kill, so keep your blending to a minimum.  Foods such as bananas, avocados, figs, salad dressings, living soups and 99% water fruits such as mangos, etc.,. are great for blending, but just remember, that when you are blending, you should have a slower speed blender as  you blend your living soups, otherwise they could be called cooked soups!  Start your blender off slowly and do not use the high speed button.  This is what Linda and I do.  For example, we blend about twice a week, but we juice twice a day.
Making smoothies is really fun, however, just remember that JUICING is meant to feed the body in a superior way, and blending is more for smoothies and fun.  If you must blend, please try to blend only on low speeds.
This is why Juicing is entirely different than Blending.  Please share this and/or re-post this on your page so that others can benefit from it. Thank you.
Your friend,
Jay Kordich

The Powerful Healing Properties of Beet Juice

The benefits of making fresh beet juices are numerous.  We feel it’s the best root vegetable for cleansing the liver/gall bladder.

High in nutrients, this overlooked root which spends its entire life underground until it comes to the table. It is not only a liver cleanser and blood builder, but contains antioxidant properties, as well.  Jay and I love to juice beets and use them in combinations…… because they can be highly powerful and will make your throat feel scratchy, or it will effect your vocal chords if done in excess.

What does in ‘excess’ mean?  Don’t do more than 1 large beet at a time, and never juice beets straight, unless you have learned to build up a tolerance for it.

Here are the kinds of combinations we recommend: (for 2 people and always organic please!)

1 large beet with its greens

2 Red Delicious Apples

1 Large Red Bell Pepper

1 Large English Cucumber

1 small slice of fresh ginger root

This tonic is quite red!  It’s beautiful and can give you a huge burst of energy.  Please share this tonic with another person, it’s meant for two people.

Nutrients:Beets are a source of Vitamin A, B, (folic acid) C, iron, potassium, phosphorus, magnesium, calcium, carotenoids and dietary fiber, unless of course you are juicing them.  You can keep the pulp and use the pulp for a good VEGETABLE soup as a base, especially if you are going to add carrots to any tonic with beets.

Liver Cleanser:

Beet Root is used to not only detoxify the liver and spleen, but helps with treatment of many other liver ailments, such as cirrhosis, jaundice and other diseases of the liver.  PLEASE REMEMBER….beet juice will cause your urine and feces to turn a bit red, so don’t be alarmed.

Blood Builder: Beet juice stimulates the lymph fluid (the straw-colored portion of the blood).  Beets are also good for building blood as well as helping to balance the blood’s pH balance by reducing the blood’s acidity.

Low Level Iron:

Corpuscles are blood cells which may contain excess accumulations of fat.  By removing the excess corpuscle fats, they can be eliminated from the body.  Let’s clean out those corpuscles!  I just wish everybody would or could understand just how powerful fresh vegetable juices can be for recooperating the body from disease, and/or from congestion. Especially beets are quick to help and cleanse and purify.

We recommend juice 5 to 7 beets per week for two weeks, combined of course with other vegetables as mentioned above.  Afte these two weeks, you will notice your blood will be quite rich and clean.  You can do this a few weeks before you have to go the Doctor and see what he says when he takes your next blood test, but remember, THIS is not the only thing you need to do to keep your blood clean…..stay ALKALINE with your juices and food as well, with no caffeine, sugar, alcohol or white foods.

Our book, Live Foods Live Bodies has a tremendous amount of great juicing recipes, including beet recipes, or our original book, The Juiceman’s Power of Juicing has a plethora of wonderful juice combinations I have been using for over 6 decades.

Happy Juicing!

Jay Kordich

SPINACH can help Heal our Stomach

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

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

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

Here’s the tonic: (for 1)

10 carrots

3 cups spinach (raw)

ORGANIC ONLY!

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

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

A wee bit of information about Oxalic Acid:

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

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

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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