Tag Archives: Raw Foods

Mean Green Juice with Jay Kordich PowerGrind Pro

This is a powerhouse drink that combines antioxidants from high nutrient greens with potassium from celery and apple, bioflavonoids from lemon and the anti-inflammatory properties of ginger.

Mean Green Juice Recipe
6 kale leaves
1 cucumber
2 green apples
4 celery stalks
1/2 lemon with the skin
1/2 inch ginger or to taste

Watch Jay Kordich make this recipe with his PowerGrind Pro juicer

JUICING NUT MILKS…..a new Revolution!

Pecan JUICE?  Yes!

Most of us shy away from nuts, but please don’t.  At the age of almost 90 years old, I must share with you that I have consumed a variety of nuts, weekly, if not daily, for most of my adult life.  Even though they have been touted in the past for being fattening, or salty, or hard to digest…..nuts must be in our diets, consistently if we want to live into our 70′s, 80′s and 90′s with a sound heart.

Nuts are some of the most important foods we can eat as HUMANS.  Pretty strong statement?  Yes, but after 25 years of independent research, more and more confirmations are coming in, stating that human health can be

Did you know Pecans are rich in Vitamin E, Magnesium, Zinc, Potassium and Calcium? They are a true POWER food for the heart.

Did you also know that now….through the evolution of  juicing, we have found a way to JUICE them, extracting the most essential nutrients needed.  Now you have real Power in your hands. Instead of eating the nuts, only absorbing 20 to 30%, burdening the gallbladder of most of us……. you can now cut all that out by juicing them! By juicing them, you are digesting 100% of the nutrients from the nuts…even if you have trouble digesting nuts, don’t worry. When juiced….it liberates your body’s inability to break them down through the process of digestion.

Here’s our favorite PECAN JUICE Combo:


1/2 cup of Organic Pecans (soaked overnight)
2 Bosc Pears
1 cup Water (optional)

Juice all ingredients through our PGP juicer (yes we are the only juicer that can actually juice nuts, seeds and grains, but SOAKED of course).  You can use water to help flush more of almonds through, to create thicker or thinner milk……or just use the pears, as we find this to make a fine consistency.  Once you make your nut milk, within seconds you have a fantastic tonic to add to your fruit juices (combined this way, the oils in the nut milks slow down the fruit sugar’s rush into the bloodstream). Add to your favorite organic cereals, hot teas or just perfect as it is….

We also recommend combining fresh green juices with nut milks.  This makes for a good combination, for better digestion, and also it makes for a solid liquid breakfast.

Summertime Salsa Everybody will Love!

Here’s a fantastic recipe from our Living Kitchen!  Raw, living Salsa is such a wonderful food to eat in the summertime. You can put it over baked potatoes, over a blended soup, over a salad, and/or on top of anything cooked to help that cooked food become more ‘alive’ with enzyme activity.

What do we mean by ‘alive’ with activity?  We are talking about living foods that have not been cooked.  Jay and I recommend 75% living foods in our diets to help digest the 25% of cooked vegan foods we eat.  If you have a majority of living foods in your diet, the cooked foods you are eating will greatly benefit just by virtue of the plethora of enzymes in the raw foods.

Here’s a great recipe you can use to put over the top of your living soups, cooked soups, baked potatoes, salads, rice dishes, or as a side dish to a cucumber sandwich!

*Note: (Leftovers can be juiced….if you have any of the spinach/parsley/tomatoes/garlic/basil/bell peppers left…juice them up and add some carrots and now you have a fantastic veggie juice to go with your meal…and you don’t have to throw away the extra foods)

Here are the ingredients: (for 4)

1/2 cup cilantro

1/2 cup flat leaf parsley

1 sweet onion, chopped

3 cloves garlic

1/2 cup basil

1/2 cup red bell peppers, or orange or yellow, or mix them together

2 seeded jalapeno peppers

1 cup spinach

Take all of these ingredients and run them through the food processor.

(if you don’t have one, then use a blender, but do it on very slow speed)

Then put all ingredients into a large bowl and add the following ingredients

3 beefstake tomatoes, chopped and seeded.

juice of 2 limes

salt (celtic seasalt preferred) to taste

chili powder to taste

1 cup diced sundried tomatoes (soak for several hours if needed)

As an addition to make it heavier:

2 Haas Avocados ~ mashed and mixed into the recipe the end.

Top 10 Reasons to Go Veggie!

  1. Reduce risk of the number 1 killer – heart disease

    Vegetarian diets are naturally lower in saturated fat, and cholesterol, and higher in plant nutrients than most meat-based diets. Vegetarians have been shown to have a 24% lower risk of dying of heart disease than non-vegetarians.1 New Harvard research has shown high consumption of red meat and heme iron may increase the risk of heart disease by 50% amongst diabetics.2 World-renowned physician Dr. Dean Ornish found that patients on a low-fat vegetarian diet actually reversed coronary heart disease.

  2. Cancer prevention

    “Studies have shown that significant reduction in cancer risk among those who avoided meat…Meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk.

    In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer….Vegetarian diets and diets rich in high-fiber plant foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection.” 4

    Local Hawaii legend Ruth Heidrich is another great example of the power of a vegetarian diet. Following the advice of Dr. John McDougall, Ruth switched to a vegetarian diet after she was diagnosed with breast cancer. Ruth not only overcame the cancer, she went on to become an award-winning, record-breaking triathlete. She tells her incredible story in the best-selling book, “A Race for Life.” 5

  3. Lose excess weight and keep it off

    On average, vegetarians tend to be slimmer than meat eaters. Obesity rate in the general public is extremely high, while in vegetarians, the obesity rate only ranges from zero to six percent. 6

    A vegetarian diet low in fat and rich in vegetables, fruits, whole grains and legumes accompanied with daily exercise is the perfect formula for healthy weight loss.

  4. Live longer, slow the aging process

    A 12-year Oxford study published in the British Medical Journal found that vegetarians outlive meat eaters by six years. 7 Plant-based diets are generally rich in fiber, phytonutrients, antioxidants, vitamins and minerals, which in turn strengthen the immune system and slow down the aging process.

  5. Avoid toxic food contaminants

    Flesh foods are loaded with dangerous poisons and contaminants such as hormones, herbicides, pesticides, and antibiotics. As these toxins are all fat-soluble, they concentrate in the fatty flesh of animals. Not to mention the viruses, bacteria, and parasites such as salmonella, trichinella and other worms, and toxoplasmosis parasites.

  6. Reduce Global Warming

    The United Nations said in its 2006 report that livestock generate more greenhouse gases than all the cars and trucks in the world combined. 8 Therefore, the single most important step an individual can take to reduce global warming is to adopt a vegetarian diet.

  7. Humans are vegetarian by design.

    Our flat teeth are perfect for grinding grains and vegetables, not for tearing apart animal flesh. Similarly, our hands are designed for gathering, not for flesh-ripping. Our saliva contains the enzyme alpha-amylase, the sole purpose of which is to digest the complex carbohydrates in plant foods. (This enzyme is not found in the saliva of carnivores.) Basically we have all the right apparatus to consume vegetarian products, and none of the right apparatus for flesh foods.

  8. Help end world hunger

    Every day forty thousand children on this planet needlessly starve to death. Crops that could be used to feed the hungry are instead being used to fatten animals raised for food. If everyone on Earth received 25 percent of his or her calories from animal products, only 3.2 billion people could be nourished. If everyone ate a vegetarian diet, there would be more than enough food to nourish the world’s entire population of more than 6.3 billion people. 9

  9. Have compassion for animals

    Animals on today’s factory farms have no legal protection from cruelty that would be illegal if it were inflicted on dogs or cats. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions. A vegetarian lifestyle awakens our spirit of compassion and guides us towards a kinder, gentler society in which we exercise a moral choice to protect animals—not exploit them.

  10. Enjoy the diverse, colorful, and delicious world of vegetarian cuisine

    Vegetarian meals can be tasty, fast, and easy. Plus, you can make any of your favorite non-vegetarian dishes by substituting with ready-made meat alternatives. There are lots of vegetarian cookbooks available as well. The Down to Earth all-vegetarian Deli is perfect when you don’t have time to cook but don’t want to compromise on taste and quality.

    Footnotes

    1. Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K (1998). “Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76,000 men and women in five prospective studies.”. Public Health Nutr 1 (1): 33-41. PMID 10555529.
    2. Lu Qi, MD, PHD, Rob M. van Dam, PHD1, Kathryn Rexrode, MD, MPH and Frank B. Hu, MD, PHD (2007) “Heme Iron From Diet as a Risk Factor for Coronary Heart Disease in Women With Type 2 Diabetes,” American Diabetes Association, Diabetes Care: http://care.diabetesjournals.org/cgi/content/full/30/1/101
    3. Ornish D, et. al. Intensive lifestyle changes for reversal of coronary heart disease. JAMA 1998; 280(23): 2001-2007. http://jama.ama-assn.org/cgi/content/full/280/23/2001
    4. The Cancer Project, Cancer Prevention and Survival, “Cancer Facts – Meat Consumption and Cancer Risk”:http://www.cancerproject.org/survival/cancer_facts/meat.php
    5. Saltzberg, Rebecca. 10 Reasons to Go Veggie. From PlanetVeggie.
    6. Physicians Committee for Responsible Medicine, Newsrelease, “New scientific review shows vegetarian diets cause major weight loss,” :http://www.eurekalert.org/pub_releases/2006-04/pcfr-nsr033106.php
    7. Key, Timothy J, et al., “Mortality in British vegetarians: review and preliminary results from EPIC-Oxford” American Journal of Clinical Nutrition, Vol. 78, No. 3, 533S-538S, September 2003 http://www.ajcn.org/cgi/content/full/78/3/533S
    8. “Livestock a major threat to environment,” United Nations FAO Newsroom, Nov. 29, 2006: http://www.fao.org/newsroom/en/news/2006/1000448/index.html
    9. Vegan Outreach, “Try Vegetarian!” Feb. 2004.

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How to Lose Weight in 3 Days with Juicing….and lots of food!

Losing weight, especially when we are over the age of 45 seems impossible.  The truth is, as we age, our metabolism naturally slows, our passion for exercising and enthusiasm just seems a bit skewed.  It’s just natural, as we age, things change for us as our priorities take on different hues.

However, that does not mean we should allow ourselves to stay out of shape, carrying around those extra 20 or 30 pounds.  It’s dangerous on all levels.  So, instead of starving ourselves, and going to the gym with all those young kids, try adopting a 3 day SuperJuicing Diet…and once you finish this diet, you will be raring to workout, even if it’s just on your own recumbent bicycle or taking a long hour walk daily.

If you have a 3 day weekend coming up, or if you are retired, take three days to focus on juicing and within the first 24 hours you may notice something quite surprising!  After the initial taste adjustments, and the few headaches you may encounter as you give up the coffee, alcohol and sugar…… you will notice a naturally balanced surge or energy and your skin will start to glow.

Here’s our 3 day Super-Cleansing Diet ~ Good Luck and don’t hesitate to write to us!

Our 3 Day 100% Living Foods Super-diet for Super-health!

(Please know that all this information we share belongs to me and Linda (copyrighted 2009) and it is not designed for others to copy and own for themselves, without our written expressed permission. We hope you understand! If you have friends that would like a copy, it is free, if they go to our website: www.jaykordich.com and sign up for our newsletters that bring information and updates on our business, including my schedule across America and tv and radio appearances.)
Our Seven Day 100% Living Foods and Juice Diet with Super-Salads
(designed for two people)
Linda and I are sharing some sample recipes from our book: Live Foods/Live Bodies, a 100% vegan and 75% Living Cookbook that we published and is part of our Living Health Program on our website: www.jaykordich.com.
These recipes are foods we use every day, and is basically the way we live and eat on a daily basis. It’s very important to start your day off with green juices.  Also, we like to use the same ingredients for our evening juice as we use for our super-salads, as it makes it easier to prepare meals and also we drink our juice with our dinner to help with digestion as these juices are rich in enzymes to help better our digestive processes.
We also use Super-salads as our evening meals, and since we are not completely raw, sometimes we will use some spinach tortillas, or organic corn homemade tortillas to use in our salads while we are eating, in case we feel like something a bit heavier, but in the spring/summertime we usually don’t add cooked foods into our salads, but in the fall/wintertime we add cooked grains into them and/or tortillas/or flax crackers to balance off all tastes and textures.
We hope you like them!


Day One:

Upon rising:  celery/apple/parsley (3 ribs celery/2 golden apples/one handful of parsley)
(wait 30 minutes before consuming breakfast)
Breakfast: Chopped fresh nectarines and peaches and slivered almonds placed in a bowl with coconut flakes over the top, and fresh almond milk. If it’s wintertime, use apples and pears instead of nectarines and peaches.
Lunch: Green Whopper Salad
3 cups Organic Baby Field greens
1 cup Organic Baby Spinach
1/2 cup Walnuts
1/2 cup Grated Carrots
1 cup Grated zucchini, yellow or green
1 cup quinoa (red is the best!) you can get it at Trader Joe’s
1 large Beefsteak Tomato
1/2 cup Green onions
1 cup Sunflower sprouts
Dressing: Fresh Herb Dressing
1 cup unrefined grape seed oil
2 cloves garlic
1/3 cup yellow onion
1/2 cup fresh spinach and one 1/2 cup fresh parsley and 1/2 cup fresh cilantro and 3/4 cup fresh dill
1 tbsp. Braggs or organic tamari
2 tbsp. balsamic vinegar or Apple cider vinegar
1/2 cup purified water (more or less depending on how thick or thin you like it.)
Dash of cayenne pepper
Blend everything together except the oil. Add the oil last slowing pouring it in to help emulsify it.
Dinner: Super-spinach Super-salad #1
2 cups organic baby leaf spinach
1/2 cup slivered almonds
1/2 cup fresh sliced mushrooms
1/4 cup dried cranberries
1/2 cup julienne green zucchini and cucumber (no seeds)
1/2 cup diced broccoli floweret’s
1 cup Quinoa or 1 cup short grain brown rice
1/2 cup organic green olives or kalamata olives.
1 large or two medium garlic cloves, crushed
Dressing: Olive oil with Bragg’s or Tamari over the top with a bit of fresh lime juice
Juice with Dinner: 18 to 22 carrots/1 cup parsley/1 cup spinach/ 2 granny smith apples/ 1 medium beet.
Before bedtime: Chamomile Tea and Stevia :)

Day 2:

Upon rising:  2 Medium Zucchini or Cucumber, 1 cup Spinach and 2 Pippin Apples
Breakfast: Muesli (raw)
1 cup Steel cut oats
1 cup Purified water
1/2 cup Raisins
1/2 cup Pitted prunes or dates, chopped
1/2 cup Dried apricots, chopped
1/2 cup Apple, grated (pippin or granny smith)
1/4 cup Raw organic almonds, slivered
3 tbsp. Organic honey or Agave Syrup to taste.
Lunch: Tomato and avocado sandwich with slices of wala-wala onions and cucumber slices on top over raw flax bread or 12 grain bread flax bread
Dinner: Supersalad #2
2 cups Baby Field Greens (you can purchase them at the store by bulk or in large plastic containers)
1/2 cup Fresh Basil, chopped
1 cup Romaine Lettuce
2 Organic Beefstake tomatoes
1/2 cup Slivered Wala Wala Onions or sweet onions
1/2 cup Tamari soaked pumpkin seeds
1 Avocado (crushed and placed on top of the salad with the pumpkin seeds
1 cup cooked grain: quinoa, brown rice or millet
Dressing: Barlean’s Flax oil with fresh lemon juice and Nama Shoyu (raw tamari) or Braggs Aminos to taste.
Juice for Dinner: Carrot/apple/beet/basil
20 medium sized carrots/2 apples (golden), 1 medium beet and 1/2 cup basil.


Day 3

Upon rising:  celery/apple/cucumber ~ (3 ribs celery/2 apples/2 medium sized cucumbers)
Breakfast: Super-smoothie: High Protein Nut Smoothie
2 tbsp. each Sunflower Seeds, walnuts and almonds
2 tbsp. Flax Seeds
4 cups Pure Water
1 cup Fresh or frozen berries of your choice
2 tbsp. Agave Syrup or Stevia or Honey
2 tablespoons of Spirulina
Soak the nuts for 15 minutes before blending in purified water. Best to soak them overnight, but 15 minutes will soften them. Put all ingredients in hi speed blender until you are happy with the consistency.
Lunch: Living Soup with flax crackers
Ruby Ambrosia Living Soup
1/2 cup Organic Beet
2 tbsp. Fresh Basil
2 tbsp. Raw Tahini
2 clove Garlic
1/2 cup Fresh lime juice (from the juicer)
1 inch Fresh ginger
1/2 Cucumber (peeled)
1/3 Yellow Onion
2 Medium sized tomatoes, beef stake or heirloom are the best
1/3 tsp. Celery salt
Seasalt and Organic Pepper to taste.
Dinner: Supersalad #4
2 cups Red or Greenleaf Lettuce
1 cup shredded green cabbage
1/3 cup shredded or chopped brussel sprouts
1 cup shredded carrots
1 cup shredded jicima
1 cup sunflower seeds
1 cup millet
Dressing: (Macadamia Wonder Dressing)
1/2 cup Olive or Macadamia Oil
1 tsp Organic dijon mustard
2 tbsp. Fresh lemon juice
4 tbsp. Apple cider vinegar
1/4 cup Parlsey
1/4 cup Cilantro
1/4 cup Spinach
1 tsp. Seasalt
Black pepper and Red pepper to taste. Add all ingredients together and blend, but leave oil last and blend slowly into the dressing.
Juice for Dinner: Apple/Parsley/Cilantro/Spinach. 3 golden apples, 1/2 cup parlsey, spinach and cilantro or 4 ribs celery.
===============================================================

ENJOY NATURE and THESE BEAUTIFUL RAINBOW COLOURED FOODS AND JUICES!

Jay and Linda Kordich

www.jaykordich.com

Freshly Made Vegetable Juices!

I’ve Been Juicing since 1948 ~ I Share My Master Teachers with You

To My Friends,

I want to share some of my mentor’s words and information. These Master Teachers who also happened to be doctors, taught me the Powers of Juicing back in the late 1940′s.  For the past 62 years, I have had the distinct honour to teach these virtuous ways of living.  I thought it may be a good idea to share them with you tonight.
As time goes by sometimes information is lost, so I want to make sure I share with  you all as much as I can about what was selflessly taught to me so many decades ago.

There were two books I read in the 1940′s that I read over and over and over again, time in and time out, and today they are still quite relevant. The first book was called:

Fresh Vegetable and Fruit Juices by Dr. Norman Walker
Become Younger by Dr. Norman Walker


And then in the early 1960′s my favorite book:

Live Food Juices by Dr. John Kirchner

All of these books were like my bible. I must have read Dr. Kirschner’s book 500 times throughout a period of a decade.  I never met Dr. Kirschner, but his book shook my entire world, exploding the myths about protein I once thought were true.  I used to think red meat had the best protein to build powerful bodies, but I was wrong. Plant-life has the best usable proteins for humans.  During the time I read Dr. Kirschner’s book I had already been reading Dr. Norman Walker’s Fresh Vegetable Juices, which was first published in 1936!


We need to know there are other alternatives to helping our bodies heal and recover from either disease or trauma.  That’s what these doctors did for me over six decades ago. Their information is priceless, so I thought you may be interested in reading some of the books that helped me during some pretty dark times.


I learned from Dr. Walker, back in the 1960′s about the glands and why they are so important, as well as all of our internal organs, and how juicing cleanses and purifies our system naturally providing all the natural minerals, plant food enzymes and vitamins our bodies can assimilate at a rate of 100% because they are in juice form.

In Dr. Walker’s book, Fresh Vegetable and Fruit Juices, this is where I learned a tremendous amount of information about juice combining. In the 1960′s I went to visit Dr. Walker in Arizona and spent some time with him going over and over all of his theories and juice combinations and personal lifestyle.  He was a gentle man, and someone I will never forget.  He cemented my convictions about juicing even more.

He was not a total raw foodist. He did consume dairy products and had his own goats at home where he was able to get fresh, unpasteurized raw milk from his goats. He believed that cow’s cream was far more digestible than cow milk. However, he preferred goat’s milk because molecules were smaller in goats milk than in cows milk, making it more easily digestible.

I learned from Dr. Kirchner, that carrot juice is almost identical to the human blood, chemically speaking. And I learned that toxemia is due to poor food habits and that carrot juice combined with greens can and does eliminate toxemia. He showed photos of several people who were dying and how vegetable juicing took them from their death bed to vital, pure health within just a few months.

In the 1960′s I started to read other books by:

Paavo Airola ~ How to Get Well
Colon Health ~ Dr. Norman Walker
Sprouts The Elixir of Life ~ John H. Tobe

By the 1970′s after 25 years of reading and researching, selling juicers and teaching anybody who would listen about the beautiful life of juicing, I quit reading so much and started to become more active in lecturing, teaching and demonstrating at health conventions, Seventh Day Adventist Hospitals and helping others do research on cabbage juice healing stomach ulcers.

By the 1990′s I finally had the distinct honour to reach millions of people through television, which influenced millions and millions of Americans to juice on a daily basis.

Now in this new millenium, I am finding that balance, family, enjoying life every moment brings me great joy, along with juicing everyday. I am not as driven as I once was, so being in Nature brings a lot of deeper wisdom and understanding about the mysteries of life and of love.


Interestingly, though, I have been called back to work, and I am happy to do so.  Hopefully I will have more time on Earth so Linda and I can write more books to help inspire more and more of you to rely on the healing powers of Mother Nature, and of course, in Her juice form as well!

I have found, that after teaching juicing for 62 years, it is a true teaching,not a fad as so many had cast me as being part of. Juicing is a powerful teaching that reaches our cells and our souls, and I am dearly grateful to have been able to share all my passions with you.

I hope these insights can and will inspire you to juice everyday and to perhaps pick up some of these old books, so that you too can learn and share what these GREAT Master Teachers have taught me.



Jay Kordich

Jay Kordich PBS Interview ~ January 2011

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

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

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

Best of Health,

Linda and me in 2006

Beware of Acid Forming Foods!

Unknown to most of us, almost all foods we are ‘addicted’ to are acid forming, and any foods that are acid forming are harmful to the body, when there is too many foods chosen that are acidifying.  The delicate inner linings of the digestive tract are under constant caustic assault.  Our bodies are always trying to maintain its integrity with a balance of acid alkaline, as it stores quantities of water to dilute these acids sot that the vital organs will not be harmed.

The first sign of an imbalance are retention of water in the body, dark bags under the eyes, bloating,  nervousness, poor eyesight, heavy arms, loss of calcium from the teeth…..shall we go on?  I hope not….it’s depressing, but with the addition of vegetable juices into our bodies, you will be starting to change that….immediately.

ALL vegetable juices have a powerful effect on alkalizing our bodies.

What is Alkaline and what is Acid?

Under perfect conditions, our food choices should carry a balance of 80% alkaline foods and 20% acidic foods so that the stomach and intestines can properly digest our foods.  Proper digestion is the KEY to absorption of nutrients and the key to vital health.

Here’s a GREAT alkaline tonic if you are feeling acidic:

Jay’s Alkaline Special

Carrot (12 medium)

Celery (6 ribs)

Romaine Lettuce (six leaves)

If you are feeling these symptoms, try juicing 2 quarts of this tonic for two days and you WILL feel tremendously better!

What foods are the worst at ACID Formation?

1.  Coffee and Black Tea

2.  Animal Products including Diary

3.  Cooked seeds and nuts

4.  Cooked fruits

Linda and I have learned that the more we consume alkaline foods, we feel more energy and more alive….we lose bloating within 24 to 48 hours. Below is a chart of  foods that are considered alkaline. Our next blog will go into detail as to what alkaline ASH is and proper balances of acid/alkaline foods for meals.  It can be a bit confusing initially but this is why we want to do a (part 1 and part 2) in this blog.  There are some fruits that are alkaline and some which are acidic, so it can be a bit frustrating to figure out what to combine together for a proper balance.  Part 2 will go into this.

Here’s a list of Acid Forming Foods:

Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**   (acidifying effect but leaves alkaline ash)
Prunes** (acidifying effect but leaves alkaline ash)

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

Here’s a list of Alkalizing Vegetables and Fruits:

Alfalfa

Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Vegetable Juices

Take our “One Week” Challenge to Juice!

Jay and I will share a bit of information with you about juicing and juicer challenges.

Basically, a juicer ‘can’ make a heck of a mess and become highly challenging for people who don’t really ‘use’ their kitchen daily.  Basically it comes down to setting our priorities to either a commitment to adding more liquid greens and juices into our bodies or not. We must dig deep down into ourselves and take control of whether we are willing to do this or not. We already KNOW what it feels like ‘not’ to juice and eat well, right?

Why not take a challenge to see what you would feel like if you were to eat and consume more living foods and juices?
It’s a week’s commitment…that’s all it takes to decide whether or not it’s worth it, and we know you can do it, at least for a week!

Here’s How:

Our recommendation is always organize first! I know…I know…..it really feels irritating, but it’s the ONLY real way we are going to establish a long term and successful juicing habit. It shouldn’t take more than 30 minutes to do this, if you can create the ‘will’ to just DO it. Here’s a few techniques we do to help the process:

Ask your kids or your husband to help. If they say no, then when you come home with all that beautiful summer produce, and start to juice……juice for yourself and they will get the message really quickly! We have learned, after raising two children (who are now 26 and 24), that if they want juice, they need to participate in the entire experience…..and it’s good for them to learn these skills, and that goes for husbands, lovers or partners too!

How do we start?

Put some beautiful music on that you like, get comfortable in some sweats or something and dig down into the bowels of your refrigerator and clean it out. We usually do this on a Saturday or Sunday morning because this is the day we don’t go to work, and our biggest farmer’s markets are on Saturday.

It’s absolutely magical what happens next……

When we put the energy and effort into deep cleaning our refrigerator and our counter-tops and get our floors cleaned and pantry in good shape,….then now we have the room for a NEW LIFE.

It’s not just the physical ‘room’ ~ it’s the ‘mental and spiritual and emotional’ room you are creating now to bring in this new ENERGY and VITALITY and LOVE for yourself and your family that we are creating.

Once your kitchen is cleaned, take your children or husband with you, go to your local farmer’s market or place where you trust to get good, organic and/or pesticide free greens and veggies.

Now what?

Do you live in an area that supports local farmers? (If not, then find out online where you can go, even if it’s a thirty minute drive out……it will be relaxing and entertaining to you and your kids and/or husbands, wives or partners.) Heck, why not even bring a friend to come with you?

Jay and I live in the most beautiful area of Washington where there are real farmer’s markets twice a week, and there is a place just a few miles from us called Joe’s Garden, and they have five acres of land and sell non-sprayed veggies, flowers, fruits, seeds, nuts…..everything! We take our bikes with big backpacks and stock up once a week for lighter produce……because we can’t be hauling 50 pounds of carrots on the back of our bikes, right? (that’s a funny visual….although I have done it before with about 20 pounds and I was soooo sore the next day.)

Ok….then What?

Come home, put some good music on, open the windows and get prepared NOW to organize, wash and store your newly found wonder foods! (We write at length about this in our book, Live Foods/Live Bodies, in our Chapter entitled Our Living Kitchen).

Wash and soak them all in a good solution, clean them, store them in either zip lock bags (after you spin dry the greens) and set them in your refrigerator. Cut the ends of your carrots to ensure the bottoms are not dirty or full of fungus.

Now your carrots are cleaned, your greens are washed and you are prepared for the next week’s worth of juicing!

Then what?

If you make this effort alone, just to juice……and juice 1.5 to 2 quarts of juice for yourself daily, you will notice a huge huge difference in your energy levels, your skin and your overall wellness. There’s so much more to it……but for now, this is a good start!

Our next note will be about how to wash, store, clean and juice summertime fruits and berries and exotic greens.

Love to you all!

Jay and Linda Kordich

Want Energy? Consume Plant Food Enzymes….through JUICING & Living Foods!

The key to vitality is simple: it lies within enzymes!

The difference between live, living, sun-baked foods and cooked, devitalized foods is the presence or lack of — enzymes.  It is known that cooking foods, even placing them in boiling water, virtually kills all enzymes.  Baking bread kills enzymes. Most dairy products don’t have enzymes.  However, if you read a label of cheese at the grocery store, it will say enzymes.  These are not the enzymes we are talking about.  This reference to enzymes is the cow intestine used to help coagulate and form the cheese.  Most dairy products don’t have any natural enzymes, because most dairy products are pasteurized.  Juices sold in cartons, cans and bottles may have some vitamins and minerals, but you can be assured the enzymes are long gone.  A diet comprised of all (or mostly) cooked devitalized foods deprives the body of the enzyme nutrition it needs to properly function day in and day out. It is surprising – even alarming – that more people do not understand this basic biological fact.

Human enzymes are catalysts and, in that role, are key to the workings of the entire body.  Enzyme activity begins from the moment an egg is fertilized by sperm, and it does not stop until the day we die.  Enzymes initiate, direct or accelerate virtually every chemical reaction required for life.  Absolutely nothing happens without enzymes.  Breathing, blinking, hearing, smelling, seeing – all are governed by catalytic enzyme activity. Enzymes are required to eat, digest and absorb all nutrients.  The immune system depends on enzymes to direct its functions. Enzymes are used by the heart, liver, kidneys and lungs.  Indeed, if it were not for enzymes, your body would be no more than a lifeless pile of chemicals.

In addition to enzymes, vegetables and fruits contribute much-needed fiber to our body.  When food is eaten in a living and unprocessed state, its fibers act as an intestinal broom to maintain intestinal cleanliness. High-heat cooking destroys the fibrous life in food.  The fibers lose their magnetism through the heating process and become devitalized.  They now act more like a mop than a broom, swabbing through the intestines, all too often leaving a coating of slime on intestinal walls.  In time, this slime accumulates and putrefies, ultimately causing toxemia.  The colon then becomes sluggish, causing constipation, colitis, diverticulosis and other disturbances to occur.  For those of you who have colon trouble or challenges, we suggest a thirty-day colon cleanse. Cleanses can really help with better absorption of the foods you eat. You may want to speak with your doctor before starting any kind of fast or deep cleanse.  Linda and I have a naturopathic doctor we always use to help us with cleanses because he can regulate when we should end them or continue with them.

As Doctor Walker, my mentor since l948 says, “Life as life cannot be explained, so we describe enzymes as a Cosmic Energy Principle or vibration which promotes a chemical action or change in atoms and molecules, causing a reaction, without changing, destroying or using up the enzymes themselves in the process.” He continues, “By supplying our body daily with the elements of which it is composed, we can have complete health provided that we give due thought, attention and consideration to the other two parts of our being, namely, our Mind and our Spirit.”

To date, science has identified roughly 3,200 enzymes – and that is likely just the tip of the iceberg.  One enzyme helps to build phosphorus in bone.  Another causes muscles to contract.  Yet another is responsible for the clotting mechanism in blood.  Fear, hunger and sexual arousal are all controlled in the brain by other powerful enzymes. Undeniably, the importance of enzymes is enormous, for enzymes embody the mysterious “life principle,” the very energy upon which every living thing thrives.  This is why we speak of Live Foods Live Bodies.  When we consume mostly living foods, our bodies are more alive and thoroughly bathed with living enzymes.

Our Enzyme Bank Account…..

We are all born with a fixed amount of enzymes, a kind of personal enzyme bank account. Those who exist on an enzyme-less diet of cooked, denatured, processed foods wantonly spend their body’s precious enzyme reserves.  On the other hand, those who regularly consume fresh juices and living juices – which are loaded with enzymes– make regular deposits into their body’s enzyme bank account, and thereby avoid unnecessary disease and premature aging.

One of the first to prove the necessity of living food enzymes in human nutrition, respected authority Dr. Edward Howell, put over 40 years of his life into enzymology research.  Two other wonderful doctors we recommend in the enzymology field are Dr. Chicoke of Oregon, and Dr. Humberto Santillo.  They both have authored remarkable books, which can be found in Chapter 7’s Websites and References.  What Dr. Howell discovered in his studies is scientific fact:

1. Enzymes, present in all living foods, are routinely destroyed by cooking anything over 119 degrees Fahrenheit.

2. A diet of cooked, refined, enzyme-less foods forces the pancreas to work overtime, cranking out extra enzymes in order to process the denatured and devitalized foods and move it through the digestive tract.

3. This overburdening of the pancreas causes it to become enlarged, just as an overburdened heart muscle enlarges. This results in accelerated aging, an increase in chronic degenerative diseases, and ultimately cancer.

When the pancreas is overburdened with regular consumption of enzyme-less food, it is deterred from its function of producing insulin and creating pancreatic enzymes to keep tropoblastic (precancerous) cells at bay.  The pancreatic enzymes devour weakened, ailing, even cancerous cells which left unchecked may result in all sorts of insidious digestive ailments, such as leaky gut syndrome and colitis.

Enzymes to the Rescue

The obvious question is can we consume more enzymes to improve our health?  The answer is an emphatic YES!—in the form of living, sun-baked, uncooked, raw foods, and their fresh juices

You see, all natural foods consumed raw are bursting with enzymes required for their digestion.  These food enzymes aren’t lazy.  They work day and night to break down and digest the millions of cells in the plants we eat, whether they are fruits, vegetables or herbs.  Fresh pineapple, for example, contains the powerful enzyme bromelain; bananas have the enzyme amylase; and papaya, the enzyme papain.  Likewise, when you eat a raw carrot, the natural occurring enzyme it contains does much of the work, breaking that carrot down in your stomach and small intestine.

But juice that carrot and you “do your body good.”  Freshly prepared juices are essentially predigested food, with nearly all the nutrients – and live enzymes – synergistically intact.  Juice a carrot, and you give your body an automatic “enzyme boost,” an extra shot of live, usable enzymes ready to go to work for all your vital organs and tissues.  This is why we recommend you consume the Digestive Juice Specials (in Chapter One) with your meals.  These juices are rich in enzymes, and if by chance you are eating a meal that is not at least 75% living, these juices are designed to help digest your cooked meal.

It bears repeating from our introduction:

Whenever you eat a meal, ask yourself, “How much of my meal is enzyme-rich?”

This simply means how much raw food in on my plate?  This awareness will ultimately change the way you look and feel about foods forever.

Your personal lifestyle and higher-attuned consciousness will determine how far and how quickly you can go with this eating program.  Those living in a warm climate year-round or a more sublime manner of living may find it easier to adapt readily to a new eating routine, while those who are used to fast food, heavy coffee/alcohol consumption and an on-the-go mentality may need to make more moderate changes. Ironically, when we do consume at least 75% of our foods from live plant life, nuts, seeds, herbs and soaked grains, our lives become much more relaxed and balanced.

For those who are not consuming at least 75% of their foods in this way, we suggest you consume up to one quart of vegetable juices daily or supplement your diet with enzymes with each meal, but sip sip sip….mix it in with your meal and only drink 8 ounces, nothing more, otherwise you will dilute your stomach acids.  You can also add to your cooked meal one of the following: chopped raw onions, chives, or uncooked fresh garlic.  Adding these items to cooked food helps to make them more “alive” with available natural enzymes for better digestion.  We believe the compounds in raw onions and garlic destroy foreign bacteria.  Raw onions and garlic contain a natural antiseptic that also helps keep the colon clean.