Category Archives: Juicing

Feel Great Right Away with the Jay Kordich Seminar Program

Live Foods Live Bodies ProgramHave you ever wanted to attend Jay and Linda Kordich’s juicing and healthy foods seminar? With the Live Foods Live Bodies Program you can do just that without ever having to leave your home. This comprehensive nutrition education multimedia package includes 5 audio CDs, 2 DVDs and the book that brings it all together, Live Foods Live Bodies.

[For the next two weeks we are offering this complete seminar package at a savings of over $40. Go to the bottom of this post for details and your link to order.]

BOOK: Live Foods Live Bodies. 240 page Hard Cover Full Color

The book, Live Foods Live BodiesJay Kordich has been teaching people about the power of fresh juice and raw foods for over 60 years. Co-written with his wife Linda, this book goes beyond juicing and into a whole new level of information. It takes you from breakfast, lunch and dinner recipes, cleansing programs, preparation and cooking techniques, to creating your own LIVING KITCHEN.

An elegant full color coffee table-style book with over 240 pages packed with the valuable nutritional information. It is hardcover with a special hand sewn ribbon inside used as a bookmark, with a glossy full color book jacket outside.

Food And Juicing Recipes from the Live Foods Live Bodies book

Inside This Book:

  • A LONG LIFE quiz to see how you stand right now
  • A simple and quick, three-day cleansing diet for WEIGHT-LOSS and MORE ENERGY.
  • Jay’s most requested healing recipes which contain the top POWER FOODS.
  • Linda’s great tasting recipes…these are the meals that Jay eats everyday.

Do you want more energy and vitality? Do you want to live disease free into your 80s, 90s and even 100s? Do you want to learn how to create great tasting, healthy meals and and fresh juices, all with the life force Jay talks about? It’s all here in LIVE FOODS, LIVE BODIES.

DVD Power Of Living FoodsDVD: The Power of Living Foods

Discover the man behind the juicer! Jay takes you on a journey that is memorable and truly entertaining. Learn about Jay’s past, his bout with cancer and his incredible success teaching millions of Americans about the power of juicing. In this inspiring film you’ll learn:

  • Information about the HEALING POWER OF LIVING FOODS
  • The Juicing and Food recipes Jay recommends for BEST HEALTH AND VITALITY
  • The importance of ENZYMES FOR LONG LIFE
  • Fun and healthy MOTIVATION to keep on you juicing.

This is incredible knowledge and experience only Jay Kordich can provide. Now 89 years old, he shares his SECRETS TO LONG LIFE AND VITALITY with you and your family.

Beautifully shot in Hawaii
LENGTH: 60 minutes

DVD A Passion For JuiceDVD: A Passion For Juice

This DVD takes us into the kitchen with Jay. He’s motivates and teaches you correct juicing methods in an easy to follow, step by step approach like only Jay can do. Jay shares his over 60 years of juicing and nutrition knowledge, revealing his TOP 12 HEALING JUICE REMEDIES in this information-packed, one hour DVD. This program is a must for anybody wanting to learn:

  • How fresh juices can help you LIVE LONGER
  • The REJUVENATING POWERS of juice therapy
  • Why JUICE COMBINATIONS are better than single juices
  • What JUICES JAY DRINKS daily and when
  • Much, Much more!

“Understanding juice therapy can change your life, helping you to live longer and live better!” says Jay. “This is why I made this DVD.” Jay is brilliant in this DVD; energetic, knowledgeable and inspiring.

Beautifully shot in Hawaii
LENGTH: 60 minutes

Audio CD Live Foods Live BodiesCD: Live Foods Live Bodies

Are you wondering what we mean by “Live Foods Live Bodies”? LIVE FOODS, LIVE BODIES refers to the NATURAL HEALING and RESTORATIVE POWERS “locked” inside raw foods. When we say “Live Foods Live Bodies” we are talking about consuming a large portion of your daily diet as live foods, like fresh juices, salads and fruits. Cooked food is “dead food”. Linda Kordich shares with you her 30 years of experience preparing healthy, living food meals, for her husband Jay and their two sons, John and Jayson. In this CD you’ll learn:

  • How to build your own “Living Kitchen”
  • Simple techniques and recipies for preparing LIVING MEALS.
  • How cooking destroys the “Life-Force” of food.
  • The secret to ENZYMES, why we all need them, and how they will help you LIVE LONGER.

This CD will change the way you think about your current diet and inspire you to eat more living foods. “It’s where all your vital life-force comes from,” says Jay. Use Linda’s 30 years of experience as a NATURAL FOODS chef to help start your journey towards Living longer and better!

LENGTH: 45 minutes
Author: Jay Kordich & Linda Kordich

Audio CD How I Beat The OddsCD: My Life Story — How I Beat The Odds

Journey with Jay as he tells us his remarkable and memorable life story. As a young man confronted with a life-threatening illness, he decided not to opt for surgery, but moved to New York City to learn how to get well by studying under the famed Dr. Max Gerson. Jay learned the HEALING POWERS of fresh raw juices. Two years later, he was vital, fit and ready to teach all who would listen. Follow Jay as he relates all the interesting people, places and events he has experienced during his exciting and colorful life. Highly ENTERTAINING and MOTIVATING! On this CD Jay talks about:

  • Dr. Max Gerson’s therapy
  • Dr. Norman Walker, juice pioneer
  • Juicing with President John F. Kennedy and Jacqueline Kennedy Onassis
  • Meet the sports figures and celebrities Jay has influenced with his message

Through all the ups and downs of spreading the message of fresh raw juices Jay was somehow able to keep moving forward. If you were ever down, depressed or unmotivated, this CD will truly change your life. “Never give up, even when nobody believes in you,” says Jay Kordich.

LENGTH: 45 minutes
Author: Jay Kordich

Audio CD How To Live To Be 100 Disease FreeCD: How to Live to be 100

Do you believe you can live to be 100? Jay is a healthy and active 89 years old and well on his way! Jay Kordich reveals all his secrets. Jay will share with you:

  • 10 most important tips for living a vital, healthy, DISEASE FREE LIFE
  • How he has the ENERGY to stay active, even at 89
  • What keeps Jay YOUTHFUL in both MIND and BODY
  • Jay’s personal diet for LONG LIFE, knowledge gained from over half a century of study

Jay tells us living to be 100 years old is a path he’s been on for many years. Now you have the chance to learn how he’s living his life and put that knowledge to work for yourself and those you love.

Author: Jay Kordich

Audio CD The 20 Best And Worst FoodsCD: The 20 Foods — Best and Worst

This CD takes you on a journey through the best and worst foods you’ll likely find on the shelves at your nearest grocery store. Jay and Linda Kordich present valuable information from their research and experience. You’ll hear from Jay and Linda:

  • The hidden danger of most cooking oils … the benefits of essential oils, know the difference
  • Foods you’ve never heard of that can help you LIVE LONGER
  • 20 foods to avoid in your diet, that can harm your health
  • Undiscovered foods that are powerful, 20 foods you need to add to your diet right away

There is a lot of confusion out there. Discover what foods are REALLY HEALTHY and which or not. Jay has been studying these foods and products for more than half a century. The simple yet revealing information on this CD will change your life for the better!

LENGTH: 45 minutes
Author: Jay Kordich

Audio CD The Power Of GreensCD: The Power of Greens

Did you know that on average, people eat eight hundred pounds of animal products every year, yet they consume only two pounds of raw green plants of any kind? Jay believes that when people become educated about the HEALING POWERS OF RAW GREEN FOODS, they will consume them voraciously every single day. That is his mission, to spread the word of how important raw greens can be to your health and longevity. In this CD Jay shares with you:

  • Secrets to consuming more greens on a daily basis
  • GREAT TASTING salads that are fun easy to make
  • The best GREEN JUICE RECIPES and combinations
  • The IMMUNE BOOSTING powers of raw greens
  • Why green foods are essential if you want to LIVE LONGER

“Greens,” Jay Kordich says, “are THE MOST IMPORTANT FOODS on planet earth. There would be absolutely no life on earth, if not for the green of the plant.” This information is important for you and your family’s health and it’s delivered in Jay’s own entertaining style. If you didn’t want to eat or juice greens before, you will change your mind after listening to this CD.

LENGTH: 45 minutes
Author: Jay Kordich


The Live Food Live Bodies Program, our complete juicing and healthy eating seminar is regularly priced at $99.95. During this special offer, you can have this comprehensive package delivered to a special friend, a family member or for yourself for only $59.95 plus shipping and handling.


Click Here To Order!

The Healing Power of Green Juice

BLOOD TONICS…..Are YOU Blood deficient? have you ever had your blood drawn and looked at through a microscope? You will see something quite interesting. Either your red blood cells are plump, round and healthy, or they are distorted, full of parasites or they are not well oxygenated. I am sharing some of the MOST successful green tonics that WILL bring the oxygen back to your blood cells and restore them, creating plump, round, healthy and vibrant. THIS tonic is VERY special. Please try to drink it at least 3 times a week, and daily if you have deficient blood.

(for 2 ~ Organic only)

6 ALFALFA Leaves, fresh
1 SPINACH, (1 cup, packed)
1 PARSLEY, (1 cup, packed)
1 CUCUMBER (unwaxed, English)
6 CELERY (6 ribs from the stalk)
6 DANDELION (leaves)
1 LIME (large with skin)

This is one of the most powerful, super low glycemic TONICS you can take for your blood. We have seen miracles in people’s bloodwork in just weeks. Please SHARE THIS INFORMATION! It is crucial we share this with everyone. Jay  Remember, that the human blood is almost identical to the blood of the green plant.

Feeling the Winter Blues and Seeing the Winter Greys?

Here are 5 sure fire ways to get the sun back into your life, even if there isn’t any!

Since Linda and I live in the Pacific Northwest, we certainly do get our share of the gloomy, dark, cold and wet winters. We have learned to do a few things that have truthfully helped us beat these blues.

Our human body needs vitamin D in order to assimilate calcium, phosphorus, magnesium and other important minerals. Without the vitamin D we also may become depressed and moody, even if our natural personalities are sunny.  It’s inevitable.

Because Linda and I are vegans, we get great vitamin D sources from these sources:  mushrooms, sunflower seeds and green plants. Please remember that when we are juicing, we are also getting vitamin D from the green plants as they go through the process of photosynthesis. This is where we get our chlorophyll from, and this is how the plant life is getting its Vitamin D. If you are not a vegetarian, you can easily get Vitamin D from some animal products, but even so, non vegetarians and vegans may not be getting as much as they need to get us through the darkest months of the year.

Herbs for Vitamin D
Alfalfa, nettles, horsetail and parsley all have vitamin D in them. We suggest you juice the alfalfa and parsley along with carrots, beets with their greens and add a few apples for taste if you want a powerhouse hit of usable vitamin D. Horsetail is better used as a supplement and nettles can be found in the early spring. However alfalfa and parsley can usually be found year round.

5 sure fire tips to get you back into the sunshine!

1 – Take a natural vitamin D3 supplement. Some experts say to take 6,000 units a day, but if you are juicing regularly and eating mushrooms and sunflower seeds along with eating a diet high in green plant life, then we suggest only 2,000 units.

2 – Drink a large Green Tonic daily* (see below for the recipe).  Take the vitamin D3 supplement along with the Green Tonic because it has a boat load of natural calcium and magnesium.

3 - Take a 20 minute walk daily, even if it’s snowy, rainy or just down right cold. It’s crucial you do this because even though the sun is not shining, you are still receiving some rays. Plus it’s important to the brain to feel the fresh air and it’s vitally important to get exercise daily during these gloomy months of wintertime.

4 – Try to find a full spectrum light such as:  Verilux lamps which really do help us receive more full spectrum lighting, which ultimately helps our thymus and pituitary glands and our eyes if we sit by one for an hour or so a day.

5 - Eat less carbohydrate foods such as bread, crackers, cookies, chips and sugar. These foods pack on the pounds and do not help us get through the winter months successfully. We recommend a good protein snacks during the day and high protein, low fat meals, such as mushroom soup along with a Super Green Salad and juices on a daily basis.

Our Sunshine Tonics

(The recipes below make enough for two)

Sunshine Juice: (Juicer)
This is a rainbow of colors, (kissed by the sun’s rays) and helps everybody get out of the funk they feel when it’s cold, dark and rainy outside.

10 Carrots
4 large leaves Swiss Chard
Handful of Parsley
1 Beet
1 Red Bell Pepper
2 Apples (red)

Sunshine Tonic: (Blender).
This Sunshine Tonic also helps us lose weight. We recommend you drink this tonic in the mornings.  Forget the coffee!  Coffee will not help you whatsoever, to live a long and vibrant life.  These smoothies add nutrients to every tissue in your body, bringing oxygen as well as delivering the yet identified properties from the life force of these plants to you so that you feel the surge of energy within you as progress throughout your day.  THIS is how I have lived my life effectively and successfully for the past 63 years or so I have been teaching the powers of plant life.

Fill your blender up with purified water.
add three ripe bananas
1/2 cup Sunflower Seeds
now blend

Stop the blender and add:
2 tsp. spirulina powder
2 tbsp. vegan protein powder
2 tbsp. Vitamineral Green (from Healthforce Nutritionals)

Let us know!
Post a comment below. Linda and I always like to hear feedback from you about our recipes and food plans. We’ve done years of research to help us be able to pass along this information and we hope it works for you as much as it does for us.

Next time we want to pass along Linda’s fantastic Mushroom Soup recipe. Make sure to visit our blog in the future for that recipe and many others to come.


Dr. Robert Young on the Importance of Juicing

The co-author of The pH Miracle, Dr. Robert Young in an extended 42 minute interview with, talks about the importance of juicing when starting down the road to health. His program advocates alkaline foods to help balance the body against the typical american diet of mostly acid-forming foods. He says drinking fresh juice on a daily basis could be one your most important steps to good health and longevity.

Fall into the Season!

(By Linda Kordich) As summertime closes, some us of feel a sigh of relief as the sun starts to let up on its intense rays, and others feel a sigh of saddness because for some of us, summer was not long enough.  At least for me and Jay, we only had about six weeks or summertime, but thankfully the peaches, cherries, nectarines, watermelons and fresh corn were quite plentiful.

Do you ever think about how we are ‘all’ integral to the flow of seasons?  Do you eat around the seasons?  Since Jay and I have moved from sunny Southern California three years ago to the far north up here in Washington, we have begun to realize just how important it is to eat foods in our area, and to eat foods that grow in season.  We definitely have four seasons here, yet in San Diego there was really only one season:  Sunny!  This caused us to imagine all fruits and vegetables were in season because, even our health food stores were shipped organic cantaloupes in December from Paraguay, strawberries in November, and corn in February!  If you live in the Southern Hemisphere and get fruits and vegetables from around the Globe year round, ask your Grocer which fruits and veggies are in season….get to know what is most prolific in your local area.  (At the bottom of my blog, you will see a list of general fruits and veggies in season for the Fall in America.)

Through the decades of teaching juicing, Jay and I have begun to realize that buying our produce from our local farmer’s organically, and eating our foods that are in season is vitally important to integrate into our lives.  Plus it puts us on the “Nature Clock” so to speak. Now we are on the wheel of balance, according to Nature……to the Sun’s cycles which in turn, helps us flow into balance with natural biorhythms.  (Let’s not forget too, that eating foods from your area, in season provides more all around nutrients.)

I’m not sure we realize how connected we are to the Universe’s movements, much less our own Earth!  Most of the time we usually become oblivious to the outer world as we get caught up in our inner lives, our worklife and our love life……that we forget ‘where’ we really are and ‘who’ we are.

We experience Summer in the Northern Hemisphere when the Earth is on that part of its orbit where the Northern Hemisphere is oriented more toward the Sun and therefore the Sun rises higher in the sky and is above the horizon longer, and the rays of the Sun strike the ground more directly.

As we approach the visual beauty of Fall, let us embrace Mother Nature’s changes of weather, as She cools us down from hot and blistery, to cooler, wet and thunderous weather.  Let us observe how She turns the colours of leaves into works of art, as they feverously fly through the wind, creating kalidescopes of wind art…….let us be grateful to Her as She delivers us deliciously tasting and colourful fruits and veggies such as pomegranates, persimmons, pears, apples and squash onto our tables.

Most importantly, remember we are all spinning on this great globe called Earth…..let us ‘all’ flow with Her!

Here’s one of our favourite Fall Recipes.

Pomegranate Maddness (all ingredients….organic only please)

1 Large Pomegranate

2 Firm D-Angou Pears

1/2 inch fresh ginger root

1 Large Gala or Fuji Apple

Directions: De-seed the Poms!  Remove as much of the seeds from the pomegranates as possible.  Leave about 5% of the white pith to juice, as it’s very rich (but bitter) in bio-flavinoids that help us get through wintertime without catching a cold.  Start off with a handful of the seeds, then flush through with part of the pear and/or apple. Then add the ginger root, and flush through with the apple or pear.  Finish off with the rest of the seeds, then finish with the apple or pear to make sure all seeds are flushed through the juicer.  If you don’t have a juicer, you can use a blender, and strain until the juice comes through.  Too much pulp creates tiredness and is harder on digestion.  You will absorb MORE nutrients from the juice, than from the blended way.

Here is a list of produce in season during Fall!

Typically, the following fruits and vegetables are in season during fall:

  • Apples
  • Artichokes
  • Arugula
  • Beets
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Cauliflower
  • Celery
  • Chard
  • Eggplant
  • Figs
  • Grapes
  • Green beans
  • Green onions
  • Kale
  • Leeks
  • Lettuce
  • Mushrooms
  • Okra
  • Onions
  • Parsnips
  • Pears
  • Pomegranates
  • Potatoes
  • Pumpkins
  • Radicchio
  • Radishes
  • Rutabagas
  • Sweet Potatoes
  • Turnips
  • Winter squash
  • Zucchini

Summertime Tomatoes ~ How to Juice them Successfully!

[like url= action=like style=solid](Written by Linda Kordich)

Tomato season came late for us this year.  It’s just about now that tomatoes are reaching their full potential, so when we were at the Farmer’s Market here in our town, we scrambled for those tomatoes….and boy oh boy….those tomatoes were bursting with colour, size and flavour!

I thought today we could share some important information about tomatoes and why we should be using them, especially in the summertime.

Tomatoes are actually ‘better’ juiced with other veggies that are high in carotene.  Studies show that when combined with other foods that are high in lycopene as well as carotene, the absorption and effectiveness are powerful.

How to Juice: Juice the entire tomato, as it can be very juicy.  You may want to run the pulp through the juicer again to get more juice out.  We usually alternate between pieces of tomatoes and greens to assure the tomatoes are not slipping through the back.  (Carrots do a great job too).

First, let us say that tomatoes are technically a fruit.  Not many of us like to see it this way, probably because most of us don’t think of biting into a tomato for a sweet natural treat, although we love to do it!  A ripe peach in the summertime sounds more like it for most people. Even though tomatoes are considered a fruit, Jay and I don’t treat them like a fruit when considering the factor of juice combining. Tomatoes are incredibly good for us. Rich in one of the most powerful phyto-chemicals yet to be discovered: Lycopene.  At the bottom of our article you can read about all the ways it helps food related diseases.

Tomatoes blend very well with the following Veggies:


*Spinach, Parsley, Kale

*Lemons, Limes

*Carrots, Turnips

*Cruciferous: Broccoli, Cauliflower, Brusell Sprouts

*All Squash

*Garlic, Onions

*Peppers, Cabbage, Potatoes, Celery

*Avocado (not recommended for juicing)


*Mint, Basil and other fresh herbs.

You can combine ‘any’ of these veggies with tomatoes for an excellent Juicing Tonic.

Here’s a tonic that is one of our favourites: (for 2)

2 Large, fully vine ripe Red Tomatoes

1 cup Cilantro (if you don’t like Cilantro, use Parsley, or you can do it half and half)

2 cloves Garlic (small or large, depending on how strong you would like it to be)

1/2 Lemon with peel

6 Carrots

4 Ribs Celery

4 large leaves Basil


This tonic is ‘very’ effective for the benefit of our eyes, stomach and digestion.


Here’s another beautiful Tomato Tonic! (for 2)

3 Large: Yellow, Red and Purple (each) Tomatoes

8 Carrots

1 Red Bell Pepper

1 Orange Bell Pepper


This tonic is especially excellent for our eyes and also is high in Vitamin C.

Here’s some great information about Lycopene and Carotenoids:

Some research suggests that carotenoids actually work synergistically, and that the antioxidant activity of lycopene is enhanced by the presence of other carotenoids, specifically lutein. More studies are needed to clarify these relationships.

This is why it’s GOOD to be juicing foods that are rich in lycopene and carotenoids such as carrots.


This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopeneâ”its ability to help protect cells and other structures in the body from oxygen damageâ”has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.

Here’s the Breakdown:

Tomato, ripe

1.00 cup

180.00 grams

37.80 calories NutrientAmountDV


DensityWorld’s Healthiest

Foods Ratingvitamin C 34.38 mg 57.3 27.3 excellent vitamin A 1121.40 IU 22.4 10.7 excellent vitamin K 14.22 mcg 17.8 8.5 excellent molybdenum 9.00 mcg 12.0 5.7 very good potassium 399.60 mg 11.4 5.4 very good manganese 0.19 mg 9.5 4.5 very good dietary fiber 1.98 g 7.9 3.8 very good chromium 9.00 mcg 7.5 3.6 very good vitamin B1 (thiamin) 0.11 mg 7.3 3.5 very good vitamin B6 (pyridoxine) 0.14 mg 7.0 3.3 good folate 27.00 mcg 6.8 3.2 good copper 0.13 mg 6.5 3.1 good vitamin B3 (niacin) 1.13 mg 5.6 2.7 good vitamin B2 (riboflavin) 0.09 mg 5.3 2.5 good magnesium 19.80 mg 5.0 2.4 good iron 0.81 mg 4.5 2.1 good vitamin B5 (pantothenic acid) 0.44 mg 4.4 2.1 good phosphorus 43.20 mg 4.3 2.1 good vitamin E 0.68 mg 3.4 1.6 good tryptophan 0.01 g 3.1 1.5 good protein 1.53 g 3.1 1.5 good World’s Healthiest

Foods RatingRuleexcellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%

Here’s the Diseases it can Help!

  • Age-related macular degeneration
  • Breast cancer
  • Cardiovascular disease
  • Cataracts
  • Cervical cancer
  • Exercise-induced asthma
  • Lung cancer
  • Ovarian cancer
  • Pancreatic cancer
  • Prostate cancer
  • Skin cancer
  • Stomach cancer

Re-Use Leftover Juice Pulp: Delicious & Fun Ideas!

What can you do with the pulp from your juice? Be creative! Use it in baking cakes, muffins and breads. Vegetable pulp is great for soups and sauces. Small amounts can be mixed with your pet’s food as a fiber supplement. Carrot-apple pulp makes a refreshing facial mask. At the very least, use it as compost – nature’s best fertilizer!


Here’s a simple and delicious recipe you can re-use your carrot pulp in (note: this is not vegan):


1/2 cup. bran
1/2 cup. carrot pulp
1/2 cup. whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
2 tbs. vegetable oil
1/4 cup. molasses
1 egg
1/2 tsp. vanilla
3/4 cup. soy milk OR fresh apple juice
1/4 cup. raisins

Preheat oven to 375 degrees. Stir together oil, molasses, egg, vanilla and liquid until smooth. Add bran and carrot pulp, and let stand for a few minutes to absorb moisture.

Combine remaining ingredients and add to bran mixture. Stir until moistened. Add more liquid if too dry. Fill oiled muffin tins 3/4 full and bake for approximately 20 minutes. Makes 8.


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)


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.


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.)

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….
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 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.
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