Tag Archives: Lindy Kordich

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.

JUICING with Wild Herbs!

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

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

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

It’s true!

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

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

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

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

Handy-Dande -Tonic (makes over 1 quart)

14 Carrots

2 cups Dandelion Leaves

1 cup Chard (rainbow or regular)

1 large lime with skin

2 Cucumbers (unwaxed)

3 Green Apples

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

This tonic also tastes FANTASTIC!

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

Here’s to Juicing the Healthy Way!

Jay Kordich

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

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

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

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

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

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

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

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

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

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

* B vitamins help reduce stress.
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How to Build a Living Kitchen

Love your LIFE and your WIFE!

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

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

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

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

1. Keeping our kitchens clean on a daily basis

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

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

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

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

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

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

Now that I understand this…then what?

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

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

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

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

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

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

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

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

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

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

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

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

Linda Kordich

Our Powerful Super-Green Recipes to Juice Now!

Benefits of Green Juice!

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

six main benefits of green foods are:

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

Chlorophyl:

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

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

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

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

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

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

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

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

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

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

(for two)

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

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

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want or need something simple?

here’s one:

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

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

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

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

Here’s to JUICE!

Jay Kordich