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?
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)
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!
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.
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!
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
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!)
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!
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).
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
want or need something simple?
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!