“Wanna have healthy cells and body? Cellular Nutrition can be obtained only through a special blend of highly solvable vitamins and nutrients that help the body cells to absorb the nutrients and vitamins from foods and supplements. In order to get the inactive body cells to absorb vitamins and nutrients, they need to be cleaned up of toxins, that keep them inactive, and activated. These juices can help!”

My husband saw this and asked if I thought he should get a juicer for is office so he could have juice more often. Well, I just laughed. I love my husband and he is amazing at all the he does, but I cannot see him breaking out the kale and celery after a meeting to start juicing. 

My solution was to make the juice for him and pack it in a cooler so he can have it throughout the day. I washed and cut the veggies and my 7-year-old juiced them, she had a blast. Forget the toys and the iPad, she had more fun with the juicer than most things I have seen her play with. It took us about 20 minutes to make the juice you see in this picture. I ran out of larger mason jars, so I had to use a combination of two small ones. The filled mason jar helps prevent the juice from oxidizing and losing nutrients — make sure you fill them to the tip top. And yes, I numbered them for him, so he knew which order to drink them in. You don’t see the lemon water in this picture because he drank it before he left the house.

The orange one was delicious. You can freeze this juice in a pop mold to make a healthy treat.

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“When you know better, you do better.”

Turmeric is one the most thoroughly researched plants in existence today. Its medicinal properties and components (primarily curcumin) have been the subject of over 5600 peer-reviewed and published biomedical studies. A five-year long research project on this sacred plant has revealed over 600 potential preventive and therapeutic applications, as well as 175 distinct beneficial physiological effects. Given the sheer density of research performed on this remarkable spice, it is no wonder that a growing number of studies have concluded that it compares favorably to a variety of conventional medications, including: Lipitor, Corticosteroids, Prozac, Aspirin and many more. (Source)

Studies have also shown that curcumin, a compound in turmeric, may reduce inflammation in the body. Inflammation damages healthy tissue, raises blood pressure and can cause cancer cells to grow. Most diseases such as arthritis, asthma, allergies, cancer, Alzheimer’s diabetes and heart disease, have an underlying basis in inflammation.

The UMMC says curcumin has been suggested to prevent, manage and possibly treat a number of cancers, including breast, colon, prostate and skin cancers based on test tube and animal research. Turmeric may also help prevent the accumulation of plaque that can obstruct arteries and lead to heart attack or stroke. Animal research found an extract of turmeric helped improve cholesterol levels, according to the UMCC. It’s uncertain whether the same effect would occur in humans. (Source)

As with everything, I believe moderation is best when using turmeric. I like to eat a variety of fresh foods without getting fixated on one thing (with the exception of lemon — if you have been following my blog for a while now, you know how much I love lemon and I go through at least 4-5 a day). With turmeric, liver toxicity and stomach upset are possible when taken in large doses or for extended periods. The University of Pittsburgh Medical Center warns people with liver disease to avoid taking turmeric. Diabetics should use extra caution before taking turmeric since it can lower blood sugar levels. Turmeric also may interfere with blood-thinners such as aspirin, warfarin, brand name Coumadin, or clopidogrel, sold as Plavis, and may affect the blood’s ability to clot, cautions UMMC. Turmeric may also interfere with antacids including famotidine, brand name Pepcid, and ranitidine, sold as Zantac. (Source)

Just as it’s important to select and consume wholesome, unprocessed organic foods, you should do the same with herbs and spices. If the herb or spice is processed or not organically grown, you risk missing out on their most potent active ingredients, which provide you with optimal benefits. You can find turmeric in the spice aisle of your local grocery store, but this is not an optimal choice due to the quality of these herbs and spices. Even though there may be some good spices available in the spice isle, it’s very difficult to verify their purity and potency. Lastly, the turmeric powder you buy in your store is a spice. It doesn’t necessarily come from high-quality organic herbs — and may not be produced using certified organic processes, causing you to risk missing its healthful benefits. (Source)

When using turmeric in juice, I suggest lightly peeling a 2-inch piece. Put the turmeric in the juicer first (when using a small item or piece of an item for taste, you should insert that item during the first half of the juicing process because the full taste may not come through if inserted at the end). If using in a smoothie, add 1/4-1/2 inch, lightly peeled.

This juice is surprisingly refreshing and smooth. It was one of the more enjoyable combinations I have made. You will notice a produce spray in the juice picture, this is the spray I use to wash my fruits/veggies. Water alone does not clean fruits and vegetables. Vermont Soap Organics Produce Magic is my favorite.

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Turmeric Juice

Total Time: 10 minutes

Number of servings: 1

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Ingredients

• 2 inch piece of lightly peeled turmeric
• 1 lemon (juice the peel if the lemon is organic, if the lemon is not organic, peel before juicing)
• 1 cucumber
• 2 cups of spinach

Instructions

1. Wash produce thoroughly.
2. Place ingredients in juicer.
3. Enjoy!

Turmeric Juice

• 2 inch piece of lightly peeled turmeric
• 1 lemon (juice the peel if the lemon is organic, if the lemon is not organic, peel before juicing)
• 1 cucumber
• 2 cups of spinach

1. Wash produce thoroughly.
2. Place ingredients in juicer.
3. Enjoy!

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“When you know better, you do better.”

• Juice from 1 small organic lemon (with peel)
• Juice from a thumb-size ginger
• 2 tablespoon raw honey
• ½ teaspoon of cinnamon

Many people think taking vitamin C for cold and flu is good. It’s true, however, without bioflavonoids, you will need a lot more vitamin C for healing. When you juice a lemon with the peel, it provides high content of bioflavonoids that help to super-boost your recovery.

Many vitamin C supplements consist of synthetically derived ascorbic acid. This is virtually ineffective. Without the natural citrus bioflavonoids, ascorbic acid is easily oxidized and can actually be harmful to the body. This is why whole food nutrition is so much better than synthetically derived supplements. The best sources of citrus bioflavonoids are in lemons, limes, grapefruits, oranges, & tangerines. (Source)

If you do not have a juicer to juice the lemon and the ginger, a teaspoon of honey (raw is best) and a 1/4 teaspoon of cinnamon will usually knock out a cold within a day or two if taken twice a day for 3 days. Cinnamon is 26 percent sulfur based and honey is 33 percent sulfur based, making their combination 59 percent sulfur based and the reason why their combination is so effective.  Sulfur stimulates the body’s natural healing powers, causing a general improvement of symptoms.

When coming down with a cold or flu the herb to take is actually a food: scallions. Scallions release the pathogen by inducing sweating. Simmer scallion or other onion along with garlic and ginger and drink the broth to keep a cold or flu from going deeper.

If a cold or flu has gone deeper and has affected the muscles, the herb of choice is cinnamon. Cinnamon is warming and can help when you are feeling weak especially if sweating does not help you feel better. In this case, cinnamon will warm, strengthen and increase immunity.

Fresh ginger is also warm and releases the pathogen. Similar to cinnamon, ginger strengthens the immunity for weaker people who are sweating without relief of symptoms.

A nice tea for the fall, especially when feeling chilled and trying to recover from a cold or flu, is made by simmering a couple of cinnamon sticks and sliced fresh ginger in water for at least 20 minutes, strain and drink as needed. (Source)

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Eat Better. Feel Better.

I use coconut aminos in place of soy sauce. When the coconut tree is tapped it produces a highly nutrient-rich “sap” that exudes from the coconut blossoms. This sap is raw, very low glycemic, an abundant source of 17 amino acids, minerals, vitamins, and has a nearly neutral pH. A comparison between coconut tree sap and soy, shows that coconut sap contains 2-14 times the amino acid content of soy. The most notable nutritional benefit is the amino acid content compared to soy-based sauces — commonly described as the building blocks of protein. No table salt or preservatives are added to coconut aminos. Further, soy sauce contains sodium benzoate and soybeans —  91 percent of soy crops are genetically modified. You can use coconut aminos as an alternative for soy sauce, marinades, sautés, and with sushi. It does not have a coconut flavor.

When preparing this dish, the best piece of advice I have is to have everything chopped and ready to add before you actually start cooking, as this cooks very quickly and leaves no time in between. You will notice, my carrots are very fine and that is because it is the leftover pulp from my juice. I have been trying to find more ways to incorporate the pulp of our juices into foods because I always felt so wasteful throwing it away. If you do not have a juicer, no worries — you can add chopped cooked carrots or not use them at all. Peas would also be a good addition to this dish.

If you prefer a less spicy dish, cut down on the pepper using 1/2 teaspoon instead of the 1 teaspoon the recipe calls for. My husband loves a spicy dish, so he added Sriracha Hot Chili Sauce to his.

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Chicken Fried Cauliflower Rice

Prep Time: 20 minutes

Cook Time: 1 hour

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Ingredients

• 2 eggs
• 2 tablespoons water
• 1 tablespoon ghee
• 1 tablespoon sesame oil
• 1 onion, chopped
• 3 chicken breasts (approximately 1.5 pounds), cooked (preferably organic)
• 1 head cauliflower
• 1/2 cup chopped cooked carrots or leftover carrot pulp from juicer (optional)
• 1/3 cup chopped green onion
• 3 tablespoons coconut aminos
• 1 teaspoon ground black pepper
• 2 garlic cloves, chopped (optional)
• 1/2 teaspoon fresh ginger, grated (optional)

Instructions

1. Coat chicken breasts with olive oil or avocado oil, sprinkle with salt and pepper.
2. Bake at 350 degrees for 45 minutes.
3. Cut cauliflower into florets and place in your food processor.
4. Pulse until cauliflower is reduced to the size of rice. Set aside.
5. In a small bowl, beat egg with water. Melt ghee in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and chop.
6. Heat oil in same skillet; add onion and saute until soft.
7. Add garlic and ginger, sauté for one more minute.
8. Add cauliflower rice, coconut aminos, green onion, carrots, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
9. Enjoy!

Notes:

Purchase all organic ingredients if possible.

Chicken Fried Cauliflower Rice

2 eggs
2 tablespoons water
1 tablespoon ghee
1 tablespoon sesame oil
1 onion, chopped
3 chicken breasts (approximately 1.5 pounds), cooked (preferably organic)
1 head cauliflower
1/2 cup chopped cooked carrots or leftover carrot pulp from juicer (optional)
1/3 cup chopped green onion
3 tablespoons coconut aminos
1 teaspoon ground black pepper
2 garlic cloves, chopped (optional)
1/2 teaspoon fresh ginger, grated (optional)

1. Coat chicken breasts with olive oil or avocado oil, sprinkle with salt and pepper.
2. Bake at 350 degrees for 45 minutes.
3. Cut cauliflower into florets and place in your food processor.
4. Pulse until cauliflower is reduced to the size of rice. Set aside.

5. In a small bowl, beat egg with water.
6. Melt ghee in a large skillet over medium low heat.
7. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and chop.
8. Heat oil in same skillet; add onion and saute until soft.
9. Add garlic and ginger, sauté for one more minute.
10. Add cauliflower rice, coconut aminos, green onion, carrots, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
11. Enjoy!

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Eat Better. Feel Better.

I read a lot about wheatgrass before purchasing it and kept reading about the problems with its taste. I figured I would add an orange to the juice to mask the taste of the wheatgrass. I tasted the juice before adding the orange and decided I did not need the orange, so I left it out. The wheatgrass definitely has a distinct taste, but it is not as awful as I thought. I read some blogs where people literally had to “choke it down” — I guess this also has to do with the combination of fruits and veggies used. It was super easy to juice the wheatgrass because no prep was necessary. You simply measure it in inch rounds and stick in the juicer.

The best time to have wheatgrass juice is on an empty stomach and one hour before eating so that all the beneficial nutrients are completely available to the body for absorption. Most often, wheatgrass is found as juice but powder supplements are also available and can be mixed into juices, smoothies or water. The best time-saving supplements are from freeze-dried organic wheat grass powder.

So why juice wheatgrass?

This juice is super powerful because it contains parsley and celery. Apigenin is found in celery and parsley — this compound takes away cancer cells’ ‘superpower’ to escape death. Apigenin essentially re-educates cancer cells to revert back to normal cells that die as scheduled.

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Wheatgrass Juice

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Ingredients

• 3 stalks celery
• 2 medium cucumbers
• 5 fresh spinach leaves
• ½ cup fresh parsley
• 3-inch round wheatgrass
• 1 orange (optional)

Instructions

1. Cut up celery and cucumber.
2. Juice.
3. Enjoy!

 Wheatgrass Juice

• 3 stalks celery
• 2 medium cucumbers
• 5 fresh spinach leaves
• ½ cup fresh parsley
• 3-inch round wheatgrass
• 1 orange (optional)

~ If you start now, you will start seeing results one day earlier than if you wait until tomorrow. Start today!

Many people think lemons are acidic, when in actuality they are alkaline forming in our body and their high concentration of alkaline minerals have an overall alkalizing effect. “Lemon juice promotes the production of hydrochloric acid in the stomach (a great thing), and its acids are oxidized into carbon dioxide and water, which keep it from acidifying our systems. We want to consume alkaline-forming foods in abundance and make our bodies more alkaline, which will help keep us vibrant and beautiful, full of youth-inducing oxygen, and mentally calm and peaceful. Acidity is associated with a hard, lined face, wrinkles, disease, toxicity, low energy, a bleak outlook on life, and depression. We simply have more life force when we are alkaline! Fruits that are ripe are alkaline-forming. Organic fruits are the most alkaline, because they are grown in mineral-dense soil. Most fruits that are not ripe are acid-forming. Therefore, only eat fruit that is ripe!” – KimberlySnyder.net

Ginger is a great addition to this juice because it adds great flavor and it improves the absorption and assimilation of essential nutrients in your body.

Green Juice with Lemon & Ginger

1 large cucumber
1cup spinach
1 cup kale
1 cup romaine
2 lemons
1 inch piece of ginger

~ A year from now you may wish you had started today.