Maple Pumpkin Smoothie

Maple Pumpkin Smoothie

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Ingredients:
  • 3 cups steamed butternut pumpkin
  • 2 teaspoons vanilla essence
  • 8-12 tablespoons maple syrup
  • 2 cups organic coconut milk or cream
  • Half cup rice milk
  • 1 avocado
  • 2 teaspoons cinnamon
  • Pinch allspice
  • Pinch nutmeg
  • Pinch ground cloves
Instructions:
Allow the pumpkin to cool. The avocado adds creaminess, and is nutrient rich.
Combine all ingredients until smooth and creamy.
Optional: for a protein burst, add half a cup cooked (and cooled) quinoa when blending.
Serves four.
Veronika Sophia Robinson is an Australian transplant living in rural Cumbria in the north of England. She works as an author, journalist, editor, novelist, mentor and astrologer. She chose to stop eating animals when she was five years old, even though all the farmers around her in rural Australia thought she would die from lack of protein. She’s almost 47 and hasn’t died! She raised her daughters on a plant-based diet, and they have grown into beautiful and healthy young women with a strong sense of respect for sentient beings. She has worked as a media officer for the Royal New Zealand Society for the Protection of Cruelty to Animals, and Compassion in World Farming. Her passions include walking in the countryside, hanging out with her family, cooking up a storm in the kitchen, lightning, flowers, cello, and solitary walks in the woods. She lives with her husband Paul, a singer and voice coach. Veronika was editor of The Mother magazine for twelve years, and now edits Starflower Living magazine, an online magazine on holistic living which features ecology, psychology, spirituality and health. For more of her recipes and your daily dose of vegan information go to
Twitter @WeAreVeganuary
Please support our work and donate to Veganuary today Veganuary.com/donate
This article appears in ISSUE 34 of Healthy Juicing Magazine
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Holiday VegNog

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Holiday VegNog

OK, I think I have all of my holiday beverages sorted out now. For the past few years I have made different EggNogs but the problem has always been getting the perfect avocado. Considering how far avocados have to travel to get all the way to me, it’s no surprise. If you have a party to host and all the avocados at the store are as hard as rocks then it’s no nog for you. So this year I swapped out the avocado with cashews, blended like crazy, and presto: holiday nog! For better or worse it is very much like the 99 cent cartons of eggnog we used to quaff down when I was a kid (i.e. sweet milk with nutmeg). Works for me.
INGREDIENTS
  • 1 cup whole, raw cashews soaked in cold water overnight
  • 3 cups plain almond milk, divided
  • 1/2 to 3/4 cup sugar
  • 1 tsp vanilla
  • 1 can coconut milk
  • 1/2 tsp turmeric (optional)
  • 1 tsp nutmeg
  • 1/4 tsp cinnamon – rum to taste
METHOD
  1. Place the soaked cashews and 2 cups of the almond milk in a blender. Blend until very smooth. If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess. Or leave it as is if you don’t mind a little texture.
  2. Add remaining ingredients and blend until smooth. Chill and reblend right before serving.
Nathan Kozuskanich lives in North Bay, Ontario. A mild-mannered history professor by day, by night he fights animal cruelty as the blogger Vegan Dad. vegandad.blogspot.rs
This article appears in ISSUE 33 of Healthy Juicing Magazine
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Vegan Eggnog

vegan-eggnog

Vegan Eggnog

Hey guys!

I’m very happy to share a vegan eggnog recipe with you!I tested this recipe three times, tweaking it after every attempt. The final result is what we found yielded the best texture and flavour. I would advise against deviating from the recipe – when it says firm silken tofu, use firm silken tofu. Soft or what have you just won’t do the trick.

Unsweetened Mimic crème works really, really well in this recipe – it’s a vegan cream made from almonds and cashews and it’s nice and thick without being crazy high in calories. If you don’t have anything like it available, you can make a homemade cream with cashews (keeping in mind the drink will be a lot higher in calories), or some other similar vegan cream product. Definitely go the unsweetened route, though – I find sweetened creams tend to have a vaguely artificial taste. Is that just me?
And now, a word on the tofu – to get your creamy egg replacement in this recipe, it basically comes down to tofu or avocado (or some other magical thing that I have yet to discover). I went with tofu because a) its high in protein, like eggs, and b) the colour is more authentic to traditional eggnog. The ONLY downside I find with using tofu (and it’s not a downside in my eyes, but it could be for others) is that it has a bit of a “dry” taste. I don’t think it’s all the tofu’s fault because nutmeg has a dry taste too, but there you have it. I haven’t tried eggnog with avocado but I’m sure it would be smashing, as long as you don’t mind the green colour.
vegan-eggnog
And please, please, please drink this with booze. ‘Tis the season! This is a great, strong drink and it’s not nearly as impressive without that signature boozy kick. Do it for me? 🙂

Vegan Eggnog

2 servings

It’s important to use a combination of both spiced rum and brandy in this recipe – they’re each too strong for this drink on their own (the spiced rum is too potent, and the brandy is too astringent), but mixing them together really balances their flavour profile. Please don’t use anything other than firm silken tofu – we’ve experimented with different kinds and really does help create the most realistic texture.
Ingredients:
  • 1/2 carton firm silken tofu
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened vegan cream (such as Mimic crème)
  • 1/2 cup coconut milk1 teaspoon ground nutmeg (freshly grated, if possible)
  • 1/4 teaspoon pure vanilla extract
  • 2 oz. spiced rum
  • 2 oz. brandy
  • 2 ice cubes Cinnamon sticks for garnish if you have them
Directions:
  1. Place the tofu, cream and coconut milk in the fridge so all the ingredients are thoroughly chilled. Ideally, stick ‘em in the freezer for 30 minutes before making this. Make sure you shake your coconut milk well before and after refrigerating – the cream will separate from the water.
  2. In a blender, blend the silken tofu and slowly pour in the sugar while blending. Add a splash of liquid if needed to keep it blending. Add all other ingredients and blend again until smooth. Pour into four pretty glasses and garnish each with a cinnamon stick and a sprinkle of nutmeg.
Om nom! I’ve never been a big eggnog person, since I always found the idea to be kind of gross. Who wants to drink raw eggs? Lots of people, apparently. This vegan version is much more appetizing to my stomach, and after testing it several times I’ve definitely developed a taste for it. Now when I come home from work at night and it’s minus a zillion degrees and I’ve barely made it alive from the ice-covered roads, this is something I crave. It’s interesting that a cold drink can be so warming and homey. Allysia is a vegan chef, teacher, and blogger who has studied at Living Light Culinary Arts in California, and The Natural Epicurean in Texas. Both culinary schools focus on healthy, whole and raw foods, an approach she follows in the kitchen – with the occasional treat! When she’s not cooking, she’s reading, jamming with her band and hanging out with her cat Tsunami. You can find her on www.the-real-meal.com.
 
ally head 3

Allysia is a vegan chef, teacher, and blogger who has studied at Living Light Culinary Arts in California, and The Natural Epicurean in Texas. Both culinary schools focus on healthy, whole and raw foods, an approach she follows in the kitchen – with the occasional treat! When she’s not cooking, she’s reading, jamming with her band and hanging out with her cat Tsunami. You can find her on www.the-real-meal.com.

This article appears in ISSUE 32 of Healthy Juicing Magazine Subscribe and don’t miss any information like this in future: https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8
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5 of the Most Popular Articles from Healthy Juicing Magazine

We decided to check our statistics at Healthy Juicing Magazine and see which were some of the most popular articles as viewed by our subscribers.

 

We have published a FREE issue of the magazine with five of the top viewed articles. Check out the video above to see what it looks like.

  • Juicing with Natalie Jill
  • Weight Loss Green Smoothie – Tommy at Raw Blend
  • Best Vegetables and Fruit for Juicing – Dr Melissa West
  • Can you lower your Cholesterol by Juicing Vegetables? – The Juice Lady – Cherie Calbom
  • Supercharge your Diet with Superfoods – Joe Cross – Fat Sick and Nearly Dead

 

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Foods that You Can Use as Makeup

Foods that You Can Use as Makeup

makeup

Ok Raw is a fun and enlightening show where John shares his diet and lifestyle tips with you. In each episode, John provides you with tips and tricks as well as shares his experiences with eating a raw plant based diet since 1995.

Okraw.com 

www.youtube.com/user/okraw

 

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Beet Raspberry Pudding Snack of Champions

Beet Raspberry Pudding Snack of Champions

Welcome to my latest obsession… You may think I’m crazy for putting beets into chocolate and making a pudding, but don’t knock it until you try it. I do have a love for beets in general but a friend of mine turned me on to the combination of chocolate and beets and it really is a match made in heaven! This recipe would be perfect for curbing a sweet tooth but I actually think this is the PERFECT pre-workout snack. Beet pudding before a workout? Really?
Really.
Beets are high in nitrates and this creates a chain reaction where the body converts the nitrates in into nitric oxide. Nitric Oxide is a compound that enhances blood flow throughout the body and helps lower blood pressure. Many bodybuilders take nitric oxide or pre workouts supplements that have nitric oxide for enhancing their workouts. The increase in blood flow yields better lifts for weight training and better blood flow for cardiovascular events.
In addition to the increase in blood flow, there is a nice balance of carbohydrates from the beets, an energy boost from the cacao/chocolate, and vitamin C from the raspberries that give your body the proper balance for a killer workout. You could also eat this after a workout with some protein powder mixed for a complete post workout snack. I have been eating this for breakfast all week with some chopped almonds or hazelnuts on top and it is RIGHTEOUS! I feel so clean after I eat this and ready to take the day on.
Chocolate Raspberry Beet Pudding
Serves 4 Total time: 20 min
Ingredients
  • 3 Cups Steamed Beets (about 3-4 large beets or 5-6 small beets)
  • 1 Cup Raw Cacao Powder (or High quality Cocoa powder or Carob Powder)
  • 1/2 Cup Non Dairy Milk (Almond, Rice, Coconut etc)
  • 3 Cups Frozen Raspberries (Cherries would be amazing!)
  • 25-30 drops of Liquid Stevia or sweetener of choice to taste
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt
Instructions
  1. Steam beets in a steamer over simmering water for 10-15 minutes or until a knife is easily pierced through the skin. Allow to cool.
  2. Once the beets are cooled rub the skins off with your hands. ( I suggest wearing gloves and doing this over the sink to prevent staining on your skin)
  3. Slice the beets into small pieces and place in the work bowl of a blender.
  4. Add the remaining ingredients to the blender and puree until smooth and creamy.
  5. Taste for sweetness and adjust if necessary.
Notes
  1. If seeds bother you, heat the raspberries in a pan until softened with 2 TBSP water and then mash with a fork. Strain the raspberries into the blender through a sieve to remove any seeds, pushing the solids with a spatula.
  2. Carob would be a great substitute for chocolate if you have any issues with caffeine or histamines that are in raw cacao/chocolate
Caitlin Cooper is an Integrative Nutrition & Health Coach. She works with people who have chronic inflammation who struggle with weight gain, stress, overwhelming pain and chronic health problems. She helps them by finding the thread that ties all of their issues together so that they can live a life free of constant pain and inflammation. Visit her website to download guided visualization MP3s.

 

Lush Lucuma Smoothie

Lush Lucuma Smoothie

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I’ve said it before and I’ll say it again – lucuma is one of my all-time favourite superfoods, second only to cacao. I don’t think I’ll ever get tired of its sweet, caramel-esque flavour or the fact that you can make raw fudge with it in minutes. Lucuma –is a Peruvian fruit also known as egg fruit. It’s rich in vitamins (B1, carotene, niacin and B2) iron, fibre and has a really sweet syrup-like taste.

The combination of banana and lucuma is absolutely divine and together they make a perfect smoothie that tastes heavenly and provides the drinker with a burst of nutrients and energy from a natural and wholesome source. Finish it off with your favourite nondairy milk and you’re onto a winner!

Ingredients:

Serves 1 – 2 (makes approximately 500ml)

  • 2 small/medium or 1 large frozen banana(s)
  • 2 tbsp lucuma powder
  • 1 cup non-dair y milk (I used almond milk)
  • 1/4 – 1/2 cup water (or more milk if you wish)

METHOD

Add all the ingredients to your blender and blend for 20 – 30 seconds, until smooth. If you want the smoothie to be thicker then omit the extra water/milk – if you want a thinner consistency then just add extra liquid.

Meghan Langhorn is a vegan foodie with a passion for creating delicious plant-based recipes which are gluten-free, refined sugar-free and comprised only of natural, wholesome ingredients. In her spare time she loves practising yoga, exploring nature and experimenting in the kitchen! Follow her website http://www.naturallymeghan.com/, or connect with her https://twitter.com/naturallymeghan ttps://instagram.com/naturallymegh… https://www.facebook.com/naturallym…

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Organic Juicing For Beginners

Organic Juicing For Beginners

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Juicing is one of the healthiest and easiest ways to load your body with vitamins, minerals, and live enzymes! With the depletion of minerals in the soil, we now have to consume larger quantities of fruits and vegetables in order to stay healthy. Learn the basics of juicing and find out why it’s so good for you!
Favourite Fruit Juice Recipe:
  1. ½ Pineapple
  2. 2 Mangos
  3. 5 Oranges (Put in last)
Brianna Egglestone is a Holistic Health Coach, currently living and working in New York City. She started an http://www.youtube.com/loverawvegan… to create a warm hearted place to share and exchange experiences about healthy, simple, and spiritual living. In her free time she does yoga and meditation. For more inspiring stories follow her on YouTube https://www.youtube.com/user/LoveRa…, Facebook https://www.facebook.com/iloverawve… or connect with her through love.raw.vegan@gmail.com

Love Your Kids? Don’t feed them these foods which are banned in other countries

Love Your Kids? Don’t feed them these foods
which are banned in other countries

 


If you love your family and yourself, you’d be wise to avoid these very common foods which are probably in your kitchen now. These are foods which are legal in the US, but banned in other, more enlightened countries around the world.
The US FDA is supposed to protect the citizens of the US, but the FDA is also run by many retired executives of food and drug companies, and is heavily lobbied by the same food and drug companies. So, to get something banned by the FDA, it has to be very dangerous, or a threat to the food and drug companies.  As an example, the FDA only prohibits 6 ingredients in skin care. Canada has over 600 forbidden chemicals on their skin care list. So why is a chemical considered safe in the US, but step over the border and it is forbidden? Are Canadians more sensitive than those standing on US soil? Nope.
As you read the list below and think about each, consider this – the reason these foods are on this list is because they are cheaper to produce than conventional organic, wild raised, etc type of foods.  So it boils down to the old saying:
“You get what you pay for”
If you continue to buy the cheapest food then you promote the continuation of the dangerous practices listed below. If you buy quality, then the economic viability of the foods below will fade away – it is all about economics.

So here is the list:

  1. Milk and Dairy products containing rBGH – rGBH is the largest selling dairy animal drug in the US. It is a synthetic growth hormone engineered by Monsanto. It is injected into cows to increase milk production. It is banned in 30+other countries because of its dangers which include increased risk of colorectal, prostate, and breast cancer. Even the cows which are given the drug suffer high rates of cancers, some of which contaminate the milk with pus and antibiotics.  What can you do? Buy only milk which is labeled rBGH-free or No rGBH, or Organic, or buy organic plant milks instead.
  2. Genetically Engineered Papaya – Most of the Hawaiian papaya is now GMO to resist ring-spot virus. Research is now showing that animals fed GMO foods are suffering many maladies including intestinal damage, organ damage, tumors, birth defects, premature death, and complete sterility by the third generation of offspring.  GMO papaya is banned in the European Union.
  3. Ractopamine Tainted Meat – This is a chemical/drug which increases protein synthesis. This was a drug developed for asthma but they found it made the test mice more muscular. It also reduces the overall fat content of the meat. This can be found in 45% of us pork and 30% of the conventionally-fed (grain) cattle, and unknown number of turkeys. Up to 20% of the drug remains in the meat you buy. It is banned across Europe, Russia, China, and Taiwan.  If China bans it, then it must be bad!
  4. Flame Retardant Drinks – Do you love Mountain Dew and other citrus flavored sodas and sports drinks? Well you’re then getting a healthy dose of brominated vegetable oil (BVO). This was originally patented as a flame retardant.  BVO accumulates in your body and breast milk. It has been found to cause reproductive and behavioral problems in large doses. Bromine is chemically similar to chlorine, fluorine, and iodine. The first two are toxic and it can displace iodine causing problems with iodine deficiency. It is banned in the European Union and Japan.
  5. Artificial Food Colors and Dyes – Look at a box or jar of food and look for the popular Red 40, yellow 5, yellow6, or blue 2. These are the commonly used artificial colors used in foods like kids Mac & Cheese, Jell-O, and many kids’ foods. Research has shown that these can cause behavioral problems as well as cancer, birth defects and other problems in animals. They are banned in Norway and Austria. The UK has advised companies to stop using them by the end of the year. The EU requires warning labels.
  6. Arsenic Laced Chicken – Everyone should know that Arsenic is a poison, then why is it allowed in chickens? Because it makes the animals grow quicker and makes the meat appear pinker, so it looks fresh when it may not be. The arsenic fed the chickens also ends up in chicken manure, which is then sold to farmers to fertilize crops, then it ends up in whatever grows in it. In 2011 Pfizer voluntarily stopped selling the arsenic based feed additive, but other companies continue to produce it.  I met with a major chicken producer who said they pump their chicks full of drugs and they grow to full size in 8 weeks. A normal barn yard chicken will take 6 months to reach full size.  So they can get a chicken to slaughter weight in 1/3 the natural time, that means they can produce three times the chickens from the same space.  It is banned in the European Union arsenic laced feeds have never been approved.
  7. Bread with Potassium Bromate – This is found in almost all commercially produced breads and flours and contributes to the overload of bromide in western cultures.  Why do they add potassium bromate? Because it makes the dough more elastic. Look for packages labeled “unbromated flour” Bromide has been linked to kidney, thyroid, GI and nervous system problems and cancer. It is banned in Canada, China, and the European Union.
  8. Olestra/Olean – this is a calorie and cholesterol free fat substitute used in fat free snacks. Why is it in foods? Because they can make tasty fat free snacks that taste like they are fried. It can cause various GI problems and interferes with the absorption of fat soluble vitamins such as A, D, E, and K. It is banned in the UK and Canada.
  9. Preservatives BHA and BHT – These preservatives are often found in cereals, nuts, gum, butter spreads, meats, potato products and even beer. BHA is known to cause cancer in rats and may cause cancer in us! It is banned in the UK in infant foods and also banned in the EU and Japan.
  10. Farm Raised Salmon – Wild salmon live in the ocean and the krill they consume contain astaxanthin which gives salmon its pink color and also its high amount of beneficial omega 3 essential fatty acids.  Farm raised salmon are fed an unnatural diet of GMO corn, GMO soy, and other unnatural foods.  Farm raised salmon is gray in color, so they add pink food coloring to the feed to make them pink. Look at the label on that Atlantic Salmon in the store, you’ll see “Ingredients: Salmon, food coloring”. Also without the natural diet, farm raised salmon is very low in beneficial omega 3 oils and much higher in the inflammatory omega 6 oils. The same applies to other farm raised fish and shrimp. To be safe only buy seafood labeled “Wild Caught”. Farm raised salmon is banned in Australia and New Zealand.

 

You probably see a theme in these 10 foods – Food companies use dangerous ingredients or practices to increase the production of the food and keep the costs down. It is our demand for cheap food which taste good, but the general public is sadly unconcerned with what they put on their family’s table. They will buy the bargain food with no regard to what is in it or what it will do to them and their family.

 

Many expect the FDA to oversee the food supply so that if it is on the shelf or in the freezer, then it is safe. Sadly though in the US the FDA is more concerned about making sure there are minimal insect and rat fur in the product than making sure it healthy and not harmful.  Remember the FDA is really controlled by the food and pharmaceutical companies, so that is like asking the fox to watch the hen house.
So what can you do?  First look at what you put in the shopping cart. If you habitually reach for the lowest priced option, then you are getting what you pay for.

 

 

Mike Hall is nutrition expert with degrees in Biochemistry and Psycho-Biology, and is passionate about health and nutritional medicine. Mike, along with his wife and business partner, Claudia, also work as educators to help people learn how to improve their health and live a richer life. Mike also is a consultant and is sought after to help food, beverage, pharmaceutical, and nutriceutical companies improve their manufacturing, quality, product development processes. He has worked closely with small biotech companies and also huge multinational companies whose products are probably in your kitchen. Through his blog at www.mikeha77.com Mike provides education on many nutritional topics as well as sorting through the product advertising hype we all are faced with. If you hear a product claim that it sounds too good to be true, visit his website to see if he has an answer, or contact him for more information at mike@mikeha77.com

 

 

This article appears in ISSUE 27 of Healthy Juicing Magazine.

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When Healthy Food Sucks

health food sucks

When Healthy Food Sucks

 

Imagine this…
You’ve finally ditched the Standard American Diet, you switched to eating whole foods and healthy fruits and veggies. Woohoo, things are great, you’ve lost weight, your skin has cleared up, and your energy is through the roof. You’ve told everyone you know about healthy living, you’ve printed out recipe cards of your favorite dressing, life is good.

 

Then it happens….
A few years of living this way passed by in a whirlwind of excitement, experimentation and lots of new clothes, and then you realize your salad is well, how do I say this… boring. Boring I say!

 

Your favorite dressing doesn’t do the trick anymore, you’ve thrown the recipe cards away, and you find yourself eating processed foods more and more. Next thing you know it you’re spiraling downhill and French fries are the only thing to hold on to. Help!!!!
Right, I hear you. What do you do when healthy food sucks?

 

Watch this video and discover the 3 steps you can do today to break the curse!

 

 

This article appears in ISSUE 16 of Healthy Juicing Magazine.
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