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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3 Easy Asparagus Juice Recipes

3 Easy Asparagus Juice Recipes

Asparagus is highly nutritious and has excellent health benefits. Rich in folic acid, potassium, niacin, phosphorus, vitamin A, C and K asparagus is packed with goodness, and being a detoxifying food asparagus helps remove waste material from the body (you may have noticed the smelly urine it causes). Asparagus is renowned for its anti cancer properties and its beneficial effect on the liver, kidneys and bowel. Asparagus also helps relieve arthritis and rheumatism and strengthen a weak heart. Asparagus juice is traditionally used to treat/relieve symptoms associated with anemia, bowel, kidney and eye problems, as well as various cancers and skin problems.
Try out some of these powerful recipes with asparagus:Asparagus Carrot Juice:

  • 5 asparagus spears
  • 3 carrots
  • 2 tomatoes

 

Asparagus Celery Juice:

  • 2 celery stalks
  • 2 large carrots
  • 4 asparagus spears

 

Asparagus Apple Juice:

  • 2 green apples
  • 6 asparagus spears

 

Asparagus varieties:

 


(Image shows white asparagus, green asparagus, and wild asparagus)

 

Green asparagus: Asparagus come in four different varieties with green asparagus being the most common. Bright colored, sweet and tender, green asparagus are quick and easy to prepare with absolutely no need for peeling both for juicing and cooking.

Violet/purple asparagus: Rarely found in shops, and is most commonly found in Italy and England. Have a thick stalk.
White asparagus: Loved by Europeans for their sweet and delicate flavor. They are grown under black plastic igloos to prevent them from turning green and are often used in gourmet cooking.

Wild asparagus: Also called Ornithogalum pyrenaicum, it is very hard to come across, but you may find them at the markets in Italy and the South of France.

 

 

Sena Greene is the voice behind Healthy Living Hub, a website with health and wellness inspiration to motivate and get more buzz out of life.  At the website, you can find many resources including recipes which use simple ingredients, juicing and blender recipes, and healthy hobbies for your body and mind.  Visit healthylivinghub.net or connect at www.facebook.com/pages/Healthy-Living-Hub/104133073035098, www.pinterest.com/HealthyLivingHB/, and plus.google.com/u/0/+HealthylivinghubNet.

 

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This article appears in ISSUE 17 of Healthy Juicing Magazine

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How Juicing Can Improve Your Eyesight Naturally

 

Modern life has many of us concentrating on various types of electronic screens for large parts of the day. This is a very recent development in human history and there is ample evidence that our eyes are having difficulty adapting to the daily demands we put them under.

Eyestrain, dry and irritated eyes, difficulty making out fine detail, and deteriorating vision are all common eyesight problems that are on the increase in recent decades.

While taking regular breaks from computer monitors and reducing the amount of time we spend staring at the illuminated screens is important, diet and juicing, may be able to help heal your eyes.

Let’s look at how regular juicing can play a part in improving your eyesight naturally and the best types of fruits and vegetables to juice for better vision. Also ahead is a potent juicing recipe designed to give your eyes what they need to perform at their best!

 

The Importance of Xanthophylls

Juicing fresh fruit and vegetables provides a wealth of vitamins, minerals and antioxidants for better eyesight. Pro-vitamin A carotenoids like alpha and beta-carotene are very important for your eyes, as is antioxidant vitamin C and minerals like zinc.

While deficiencies in these nutrients do happen, and many of us could use more of them for optimal eye health, a far more likely issue with vision problems is a lack of xanthophylls.

Xanthophylls are class of carotenoid antioxidants, most commonly found in fruits and vegetables with yellow, orange and red colors, or in leafy greens where the green chlorophyll dominates. Lutein and zeaxanthin are the best known xanthophylls and the most important for your eyes.

Zeaxanthin and lutein are highly concentrated in the macula area of your eye that is responsible for perceiving fine details on a page or screen. They actually give your macula its distinctive yellow color and are vital for protecting it from UV and high-intensity blue light.

Blue light is a difficult band of the color spectrum for your eyes to deal with and regular overexposure is often associated with serious eye conditions like cataracts and age-related macular degeneration (ARMD).

 


Studies suggest that a diet high in lutein and zeaxanthin can reduce your risk of developing ARMD. Given that this eye disease is the biggest cause of blindness in elderly people in the USA and is expected to affect around 3 million Americans by 2020, these antioxidants are worth getting more of if you value your vision as you get older.

Even for people already with macular degeneration, increasing xanthophyll intake may help repair the damage. Research published in the journal Investigative Ophthalmology & Visual Science found that supplementing with lutein led to measurable improvements in vision and macula pigment density. The scientists said, ‘lutein may play an important role in eye health as a useful bioactive agent in reducing the risk of ARMD’.

Another study published in the British Journal of Nutrition found that lutein supplementation for people who worked in front of computer screens all day improves visual function, contrast sensitivity and ‘lutein may have beneficial effects on the visual performance’. Lutein and zeaxanthin are also believed to help protect your eyes from other eye diseases like cataracts and glaucoma as well.

So how do you increase your intake of lutein and the even harder to get zeaxanthin? If you’re already noticing eye problems like regular eyestrain and difficulty concentrating on the screen, a high zeaxanthin and lutein supplement derived from natural sources like marigolds can often help.

From a dietary perspective there are certain fruits and vegetables that contain lutein and zeaxanthin and are very beneficial to juice if you value your vision. Here’s five of the best.

 

5 High-Lutein and Zeaxanthin Fruits and Vegetables for Juicing

1. Kale

Dark green leafy vegetables are often considered a good source of lutein and kale is one of the most concentrated. Extremely high in vitamins, minerals and many other antioxidants to protect your eyes from free radical damage, raw kale is an excellent vegetable to juice for better vision and better health in general.

2. Orange Bell Peppers

These might seem like an unusual vegetable to juice, but they’re actually quite tasty. Bell peppers, and particularly the orange colored ones, are a great source of zeaxanthin for juicing. Red and yellow peppers should also be good if you can’t find orange, but green bell peppers aren’t considered useful for xanthophylls.

3. Celery

The stalks and particularly the leaves of celery are a good source of lutein for your eyes. Celery’s cleansing and detoxifying properties also benefit your kidneys. Kidney health is closely related to eye health in Chinese traditional medicine so definitely worth including in your juice.

4. Beets with the Beet Greens

 


Deep red beet juice is full of nutrients that benefit your liver, another vital organ associated with eye health. Many important bodily function suffer when your liver is under strain so beets are a great vegetable to add to many different juicing recipes.

Interestingly, beet greens and stalks are considered an excellent source of lutein and zeaxanthin so are well worth including in juices for improving your vision.

5. Kiwifruit

Recent testing has shown kiwifruit to be surprisingly high in lutein for better eyes. Given that they are also a great source of vitamin C which is needed for protecting your vision, kiwifruit is definitely deserves its place in the recipe ahead. It helps that kiwi juice tastes great as well.

 

“Vision Enhancer” Juice Recipe 

This juicing recipe is designed specifically to provide a high level of lutein and zeaxanthin as well as other nutrients for healthy eyes. It’s good to drink in the morning if you have a long day in front of the computer screen ahead.

While the kale, orange bell pepper and celery aren’t exactly sweet, they’re far from unpleasant and the natural sugars of the beet and kiwifruit soften out the flavor. If you want a little extra sweetness than add an extra kiwifruit or a carrot, also good for your eyes with their pro-vitamin A beta-carotene.

 


Ingredients

  • 2 branches of kale.
  • 1 orange Bell pepper.
  • 2 stalks of celery.
  • 1 beet with the greens.
  • 3 kiwifruit.

(Makes 2 servings)

Preparation

  • Don’t worry about deseeding the bell pepper or skinning the kiwifruit. Just wash your produce well in warm water and a splash of apple cider vinegar to clean it and minimize sprays if it’s not organic.
  • Once its ready feed it steadily through the juicing shoot, finishing with the celery to push as much of the juice through your juicer as possible.
  • Stir up the multicolored juice so it’s well blended and pour it into glasses with a couple of ice cubes. Drink immediately for the most antioxidants and eye benefits.

 

Extra Tips for Healthy Eyes

 


Juicing recipes like this are a great way to get more lutein, zeaxanthin and other eye nutrients into your diet for healthy vision. Also try and eat more yellow, red and orange fruits and vegetables along with more leafy greens to strengthen up your antioxidant defenses.

It’s beneficial to have some healthy fats around the same time as you have your juice since xanthophylls and other antioxidants like alpha and beta-carotene are fat-soluble. This means they require some fatty acids to be present for optimal absorption.

I take a teaspoon of orange flavored cod liver oil around the same time as I drink my juice for this purpose. It’s also extremely high in vitamin A, vitamin D and omega-3 fatty acids, all beneficial for your vision and particularly helpful against dry eye conditions.

Finally, make sure you give yourself more breaks when you’re working in front of computer screens. Get away from the monitor at least every hour, preferably twice as often and look at something in the distance for a while or just shut your eyes for five minutes and let them relax.

I think most people would agree that their eyes are vitally important. Daily juicing should really help improve your eyesight over time, but regular breaks are a good start to make today.

 

Health Ambition is a holistic healthy living online magazine helping people make smarter and healthier decisions in their everyday life. Visit them at www.healthambition.com and follow them at Facebook www.facebook.com/HealthAmbition or Pinterest www.pinterest.com/healthambition.

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This article appears in Issue 17 of Healthy Juicing Magazine

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Juicing Watermelon with Dr. Bizal

Greetings and welcome to eating healthy with Dr. Bizal, that’s me, and our goal in this series is to help make you as healthy as possible as simply and as easy as possible as well.

So today we’re going to start with one of the very basics, and that’s watermelon juice. So let me tell you a little bit about watermelon. Number one, how do you choose your watermelon when you’re in the store taking a look and you see that bunch of watermelons, grab one, pick it up, and thump it. If you hear a nice hollow sound, there’s a very good chance that you got a good melon and it’s full of juice and it’s ripe.

So what else do you need to know about melon, and why it’s so valuable is from a nutritional standpoint there’s four things. Number one, it’s very high in vitamin A, very high in vitamin C, very, very good for the body. Also the two minerals it’s very high in are potassium and magnesium. The significance of that is that both magnesium and potassium are what we call acid buffering minerals. They help keep your body alkaline and with all the chronic, degenerate disease that’s very, very important these days.

So having said that what’s the next step? How do we go about juicing the watermelon? So, what do we need? We have our watermelon. We have our ripe watermelon, a cutting board, a sharp kitchen knife big enough to do the job. We need a juicer that has a catch basin to it. We also need a collection device to collect the juice, and then after we collect it, we need something that we can drink it out of.

So having said that, let me give you one of the little secret tricks of the trades to make your life easy doing this. When you are doing the juicing process, if you take your catch basin and you line it with a piece of plastic. You’ll save yourself time, and you won’t have to clean that up.

 

The easiest way to get started with this is take your watermelon, and what I like to do is I like to cut it in half, and the sharper the knife is, the easier this task is going to be

Now when I say watermelon juice, usually the first thing that comes to mind is the red part of the watermelon. Here’s another nutritional fact. Research is showing that the red meat in watermelon has a higher concentration of lycopene, which is an antioxidant that they are talking about is good for dealing with free radicals and preventing and reversing things like cancer, heart disease, diabetes, and has more lycopene than a tomato does.

When I talk about juicing watermelon, I am not just talking about juicing the red meat, the part that we’re accustomed to eating all the time. I am also talking about I am going to juice the whole melon. I am going to juice the rind as well. Now why would I do that?

Most people are not aware that the highest concentration of nutrients and some of the critical nutrients are actually in the outside, or the husk, or the shell that protect whatever the fruit or the vegetable is that we’re eating, and whenever you see green like this, what you know is there’s chlorophyll, and the nice thing about chlorophyll is chlorophyll acts as an anti-bacterial and anti-fungal in the body.

So nature has done a very good job of giving us all kinds of healthy things to build our immune system and keep us healthy.

Now that we have this watermelon cut in half, if I was just going to make a drink for one, what I would do is take about an inch of it and fortunately my knife is sharp, and I’d get started, and what I would do is I would just slice.

 

 

Then cut into slices, so, it will fit into your juicer and juice away!

 


Now that we’ve got the watermelon cut open, I am going to give you a little secret trick of the trade so that your watermelon doesn’t drip all over your kitchen.

If you’ve ever chopped open a watermelon, even if you wrap it in cellophane and you stick it in the refrigeration, it has a tendency to drip, and it will drip on things that are in the refrigerator.

So one of the easiest way to do is just take like a soup bowl or a bowl that’s big enough just to let your watermelon set in and actually I have two here. This way the watermelon won’t drip all over everything, and then if you have some freezer wrapper of some kitchen wrap, now your melons are ready and safe to go into your refrigerator.

 

 

 

Dr. Stephen Bizal, D.C. (www.DrBizal.com) is the author of the critically acclaimed book and wellness program “The Optimal Life, Empowering Health, Healing & Longevity” (www.drbizal.com/BookStore.html). He is the host of “The Optimal Life” radio talk show, and the “Healthy Living with Dr. Bizal” and “Doc around the Block” video series available on YouTube. An innovator in the field of human potential and human performance, Dr. Bizal founded the first executive health & fitness coaching company in Southern California in 1981. In 2010 Dr. Bizal created the Wellness Coaching Institute (www.WellnessCoachingInstitute.com), offering the 1st university approved wellness certification programs, in the U.S., for health and human resource professionals.

 

This article appears in Issue 17 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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Why Eat Local Organic?


I know you. You’re comfortable, used to a routine life and, if you’re like most human beings, you’re reluctant to change. Changing old habits can be very difficult. Many years ago, locally-grown organic food was the food that was available to consumers, it was simply the way it was before globalism, before the grocery business became big business.

Now we have a food industry that is marked by GMO’s, imported foods grown by farmers we do not know or cannot connect with, and the need for the farmer to produce one food at a low cost. In order for this to happen the farmer needs to use more chemicals, fertilizers and pesticides to grow and manage large fields that maybe one human hand touches.

Organic fields need many hands to grow food without the use of chemicals, non-organic fertilizers and definitely no harsh pesticides. Sometimes the pests are removed by hand thus eliminating the use of pesticides completely.

Growing organic simply means “maintaining a living soil with a diverse population of micro and macro soil organisms.” This means to feed the soil, not the plant, by way of compost, green manures and animal manure. Taking care of the soil also means less tilling, which disturbs the soil structure, and can decrease the need for nitrogen. We need to create an environment to sustainably grow the most nutritious food.

Let’s not forget about the bees, which we so desperately need to pollinate fields, fruit trees and a healthy eco-system. The time for us to embrace smaller, local organic farms is now.  Right now, bees are facing serious threats to their populations which are already affecting our ecosystem and food supply.

Look for labels that let you know the foods/food products are USDA approved, United States Department of Agriculture or Canada Organic/Biologique Canada approved. This is a good place to start identifying and sourcing organic food. We have local farmers all around us growing organically. You probably do, too.
Here are the symbols found on Organic foods that have been approved by these two organizations, the foods that we see on our shelves in the organic section of our grocery stores.

 


There is so much more to do when protecting the validity of an Organic product and what matters is that we are moving forward with educating the consumer-me and you, and that there is constant movement in the growth of the Organic food sector. Backing products like this will improve the quality of our food, especially for our kids.
What drives the need for non-Organic food production???  New, (though I say we have always known) studies show pesticide residue in kids decreases when they eat organic produce, as seen on CTV. We now know how important organic food is for our families. Simply, the old ways of chemical farming and mass production will not solve the world’s food issues. I see hundreds and thousands of families around the globe still with no food to eat. Chemical farming, GMO’s and mass production did not save them and it is doing serious damage our soil, water and eco-systems. Growing organic food locally is the solution for all of us. The reality is organic farming takes care of the soil that grows the food for us. Without healthy soil we will not be able to grow and produce healthy nutritious foods today or for tomorrow.
GMO’s are creating a lot controversy globally. Who needs them? None of us do. There have been many studies that link GMO foods to food allergies, food sensitivities and gastro-intestinal issues. Who wants foods that need excess chemicals to grow, a plant that needs to be fed, because the soil is dead?

We are a generation of foodies, many of us are interested in cooking again and are now looking at the raw whole foods – the way it was raised and or produced. Free-range, free-run, pastured are all indications that the food is being grown and the animals are being raised with care. Many of us are looking for alternative ways to have access to locally grown and organically grown foods by way of buying directly off the farm, farmers’ markets and shopping at grocery stores like Whole Foods and Harmony Whole foods, our local grocery store that supports organic food.
Local Organic vs. Imported Organic…
Many of us turn to imported organic food because we are short organic growers here. This has a negative impact on our local farmers, our local organic farmers and our overall economy. Once the money we spend leaves the country, it rarely comes back, never mind the heavy carbon footprint that comes with importing food around the globe. If we choose to support the need for organic food production, we then choose to support local organic farms to thrive and have a place in our community. The solution is simple, sustainable, ecological and humane. Local organic.

 

Get to know more about food and our carbon footprints left behind by how and what we eat!

Love the food you eat, the soil it is grown on, the water that helps the food grow and most importantly all those little micro-organisms and pollinators (i.e bees). We would not have nutritious food without them.

 

I know it can be challenging for a family to eat better food by choosing to eat organic, never mind local organic, and I am not saying you should change everything today. Try a little at a time, an organic chicken, locally grown and organic peppers, buy what you can afford and you will taste the difference.

 

It has taken over 50 years to lose such a dynamic food system and will take time to revive again and become what was once mainstream. Together we can invest in our families’ health and our ecosystems by switching over to organic and locally grown and produced foods.

 

 

Stacey Fokas is the creator of freshalicious®, a lifestyle guidebook that revolves around eating local, sourcing the freshest ingredients that are in-season and bringing organic foods to your family’s table.  It contains stories of real-life food journeys, 125 recipes, and helpful information on how to eat healthy. Find out more at freshalicious.ca.

 

 

This article appears in Issue 15 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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How to Drink the Rainbow to Get the Nutrients You Need

“Let thy Food be thy Medicine and thy Medicine be thy Food” – Hippocrates

Hippocrates claimed:  that what you eat becomes your body and what you drink becomes your blood; that your food is your medicine.

 

The best way to make sure you’re getting the vitamins and minerals you need is by drinking the rainbow.  Fruits and vegetables come in a rainbow of colors – red, orange, yellow, green, blue, indigo, and violet – and it’s easy to get optimum nutrients from the food you eat by including one or more foods in each color every day.  Here are examples of places where you can get all the colors of the rainbow:

 

Red:  Beets, cherries, cranberries, pink grapefruit, pomegranates, raspberries, red cabbage, red grapes, red peppers, red potatoes, rhubarb, strawberries, tomatoes, watermelon

Orange:  Apricots, cantaloupe, carrots, mangoes, nectarines, orange peppers, papayas, persimmons, pumpkins, squash, sweet potatoes

Yellow:  Citrus fruit, corn, grapefruit, peaches, pears, pineapple, rutabaga, yellow peppers, yellow summer squash, yellow tomatoes, yellow watermelon

Green:  Asparagus, avocados, beets greens, broccoli, Brussels sprouts, collard greens, cucumbers, green beans, green cabbage, green grapes, green peppers, honeydew melon, kale, kiwi, limes, mustard greens, peas, spinach, Swiss chard, turnip greens, zucchini

Blue:  Blueberries, concord grapes

Indigo:  Blackberries, dates, elderberries, figs, plums, prunes, raisins

Violet:  Eggplant, plums, purple grapes

White:  Bananas, cauliflower, garlic, ginger, jicama, mushrooms, onions, parsnips, potatoes, turnips

 

If you’re finding it hard to cut out ‘bad’ foods, try snacking on fresh fruits and veggies (or drinks made from them) and nuts and seeds.  Using fresh, organic vegetables and fruits in juices and smoothies helps to increase the number of servings of fresh fruits and vegetables in your daily diet.

 

Pretty In Pink Juice

  • 1 cup raspberries
  • 1/2 cup red grapes
  • 1/2 lemon
  • 2 slices (1-inch thick) watermelon
  • 2 Apples

 

 

Julie Kemenyaka Juicing with Julie, is a leading coach and expert in the juicing industry.  She is most recognized for creating the 30-Day Juice Feast & Weight Loss Challenge that has helped transform thousands of people’s lives through the power of juicing.  Julie coaches, trains, motivates, and educates health enthusiasts on the juicing lifestyle through private coaching, guided group programs, juicing classes, and live speaking events.  Find out more at www.juicingwithjulie.com or connect with Julie at www.fb.com/juicingwithjulie.com.

 

Sign up for a FREE 3-Day Juice Feast.  It includes a shopping list, menu, and recipes. juicingwithjulie.leadpages.net/free-3-day-offer/

 

This article appears in Issue 15 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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Raw Enzyme Salad with Turnip

Raw Enzyme Salad with Turnip

Raw foods contain enzymes that aid in their digestion and bring life to the body. The fiber helps to scrub our systems and feel good inside and out.

Here’s one of my favorite raw salads, which actually acts more like a slaw. It’s simple, easy to make and taste delicious! Best of all, it’s loaded with enzymes.

 

Salad Ingredients:

  • 1 small red cabbage
  • 1 medium white turnip
  • 2 large carrots
  • 2 medium zucchinis
  • bunch of parsley

 

Dressing Ingredients:

 

  • 1/2 c. raw organic extra virgin olive oil
  • 1/4 c. raw apple cider vinegar
  • 1 TB Dijon mustard
  • 1 TB raw honey

 

Optional enzyme enhancer ingredients:

 

  • Organic sprouts
  • Avocado
  • Soaked seeds

 

Directions:
Wash all veggies. Shredded or finely chop your red cabbage and place in large bowl.

Shred your turnip, carrots and zucchinis and add to large bowl.

Mince your parsley (1/3 cup) and onion (1/4 cup) and add to large bowl.

In separate container mix your dressing ingredients except your olive oil. Once blended, slowly add your olive oil to create a wonderfully, blended dressing. Add sea salt and pepper to taste.

Add your dressing to your slaw and let sit for thirty minutes.

Serves six.

 

ENJOY!

 

A reformed junk food junkie, Genevieve of MamaNatural.com helps families’ live happier, healthier lives through real food, healthy living, and conscious parenting. Get tips and recipes at www.mamanatural.com.

 

This article appears in Issue 14 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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Produce Juicing Guide – Joe Cross

Here is an informative video from Joe Cross of Fat, Sick and Nearly Dead Fame

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I am going to be talking to you about taking the next step, so you bought your juicer, but what on earth do you put through it.

Today, I am going to be demystifying the juicer, give you a guide to the different produce you should be putting through it and how best to prep them, starting with our leafy greens such as kale or Tuscan cabbage as us Aussie’s like to call it; spinach, collard greens.

 


It’s important to remember to wash them thoroughly to remove any remaining grit or dirt that can be found on the leaves. When the leaves go through the juicer they are best followed by harder fruits or vegetables like apples that ensure that all the greens get fully juiced.

Now, an essential tip to remember is to thoroughly wash earth and root vegetables before putting them through the juicer. For example, carrots and sweet potatoes. Oh, and you must remember, peel your beets before juicing them. This will avoid that earthy taste that many people complain about after juicing and unpeeled beet.

Now, for lemons and limes, depends on what you like. Personally, I like to leave the peel on, but it does create a little bit of a bitter flavour. So if you peel your lemons and limes, remember to keep as much of this white pith on as possible as it contains nutrients that can help your body absorb amazing antioxidants found in citrus fruits.

So with other fruits and vegetables, with skins that we don’t traditionally eat such as pineapple, melon, or kiwi, it’s best to use your common sense and remove them before juicing.

 


Now with larger items, cut them into smaller pieces to fit through your juicer chute.
Here are my real don’ts, avocados and bananas. Don’t juice them. Save them for blending.

There are also some vegetables I have never juiced and probably never will such as eggplant.
Oh, and you’re talking about onions, go easy on them. It truly is an acquired taste if you juice them and also if you’re going to do it, you might need some goggles.
How about spices? Well things like Chinese five and cinnamon should not go through your juicer. Just sprinkle them onto your juice once it’s poured in the glass.
So, that’s a wrap on my handy hints and tips on what to put through your juicer. From here, there’s only one way, onwards and upwards, best of luck and juice on.

Check out Joe’s website – www.rebootwithjoe.com

 

This article appears in Issue 9 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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Juice Fasting for Beginners – Jonathan Bechtel

Juice Fasting for Beginners – Jonathan Bechtel

Jonathan Bechtel“Jonathan Bechtel is a contributor at LivingGreenMag, an online publication that informs and educates readers on a range of environmental and lifestyle issues, and highlights various non-profit causes. Visit  www.LivingGreenMag.com.

Juice fasts are becoming more popular as a way to cleanse the body and reset physiological processes that have been riddled with pollutants, toxins, and food that’s laced with preservatives.

But of course they make a lot of people squeamish. Will I get hungry? Will I be glued to the toilet? What groceries should I buy? Let this guide give you a brief rundown of all the major points you need to consider before trying one.

Reasons To Do It

Many people go on a juice fast hoping that it will be a quick fix to their weight and health problems. This is not a good idea. Instead, it’s best to think of juicing as a “gateway drug” to better health and eating clean.

A juice fast all by itself is a bit of a challenge, and frankly, too expensive to make it a one-time event.

Instead think of it as a lifestyle “jolt” that will give you a quick glimpse to the benefits of eating green.  Many people note how they have increased energy and vitality after juicing. Doing it consistently for two to three days will whet your appetite for the energized feeling that comes with better health and a good diet.

What You Eat

The “juice” you drink on a juice fast isn’t the kind you buy in the store. It’s made with a juicer that compresses fresh fruits and vegetables and extracts the pulp. Most juice fasts consist only of drinking this type of juice and nothing else.

Depending on the length of your fast and your activity levels an occasional meal may be necessary, but it’s important to keep these foods “clean” and unprocessed.

How Long to Fast

The length of people’s juice fasts can vary widely, anywhere from two days to 60 days. However, for a newcomer, it’s most definitely a good idea to start small. Juice fasts can be fairly intense, and lifestyle circumstances can make longer ones all but impossible. Completely breaking your fast is worse than going on a small one successfully, so as a rule of thumb a two or three day fast is a good stepping point.

Beyond seven days isn’t a particularly good idea. While the benefits of a juice fast can be remarkable, they can have certain deficiencies when practiced for a prolonged amount of time.

For most people a Friday-Saturday-Sunday fast is a good place to start. The short period of time will allow you to “break in” to the diet, and the weekend will give you ample free time and a flexible schedule.

Equipment Needed

The only equipment you really need is a juicer. Here the selection has become much more varied over the last five years.  At the low end are juicers such as the Black & Decker JE2200B or Hamilton Beach brands, and higher end models are made by companies like Breville and Omega.

If you plan on making juicing a part of your daily routine (a good idea). I’d recommend going with a higher end juicer. If you only plan on doing it for the fast, then going with a less expensive option is okay. But be aware that smaller juicers are not designed for intense juicing and may be wheezing by the end of the week due to heavy use.

Grocery Shopping

A surprising benefit of a juice fast is that grocery shopping actually becomes quite simple Just buy produce!

The produce that juices the best are fruits and vegetables that are hard and have high water content.  These include but are not limited to: carrots, apples, celery, beets, ginger, oranges, lemons, and leafy greens.  Soft foods like bananas and avocados don’t contain much water.

As a rule though, it’s okay to experiment. Berries, herbs, and vegetables of most types can be juiced, and often unusual concoctions will taste surprisingly good.

I firmly believe that a little bit of curiosity and experimentation will get you as far as you need to go for two to three days. However, if you feel a little bit intimidated by the wide variety of food to choose from, there are plenty of juicing books to choose from which will help guide you to making tasty concoctions.

Energy/Discomfort

Understandably the most common question about a juice fast is “how will it make me feel?”
Over the long run, juice fasts will almost certainly help you feel better and more vital. Over the short run the results can be a little bit more varied. Depending on where your body is when you start the results can range from highly energized to slightly sick and bed ridden. This is another reason why it’s a good idea to only do it for a few days at a time and over the weekend.
However, there are a few good rules of thumb to make your fast as comfortable as possible:
>>Drink lots of water>>Keep your calories up>>Don’t go overboard with physical activity (moderate activity is fine)

Daily Routine

A good practice is to juice as much you can in the beginning of the day, you will probably have to do a little more in the evening as well.

For most people the biggest challenge on a juice fast is keeping your calories up to avoid hunger and fatigue. This will mean anywhere from 9-12 cups of juice a day.

This is a lot of produce, and you should be prepared to go to the grocery store every day or every other day. To save on food costs make apples and carrots the base of your juices. They’re fairly cheap and give you a lot of juice.

If you go on a fast longer than three days, it’s best to supplement your fast with a condensed greens powder. They’ll help fill in some of the missing gaps in your diet and provide additional nutrients you might not typically get during a prolonged fast. Popular brands include Vitamineral Green, Green Vibrance, Incredible Greens, and Macro Greens.

 

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Tips on Coming off a Juice Fast

Tips on Coming off a Juice Fast

Juice fasting is one of the effective ways to cleanse the body of harmful radicals and lose weight at the same time. Many go on a juice fast for a certain period of time by simply taking fluids to supply the body the necessary nutrients it needs without taking solid food. For those who experienced this form of fasting, coming off a juice fast is considered the most critical. In fact, it is harder than getting started on it in the first place.
In order for you to enjoy the long term benefits of juice fasting, it’s important that you know how to come off it. One wrong move and all your efforts will mean nothing but doing it correctly has positive impact on your health and wellness.
Take it slow, don’t overeat
Remember that your body hasn’t had any solid food for days. Don’t shock your digestive system by eating large portions of fruits, vegetables or meat. Slow down a bit by eating very small portions only. This will allow your body to adjust to the change. Using smaller plates when eating as well as chewing your food slowly can make you feel fuller.

Just because you deprive yourself from solid food for several days doesn’t mean you have to make it up to yourself by eating all those foods you missed. Avoid overeating or else you’ll suffer the consequences. Bear in mind that it will take some time for your digestive tract to get used to solid food again. Overeating will only lead to stomach cramps, diarrhea, and nausea.

Eat when you’re hungry
Do you know that people often mistake thirst for hunger? So before you fill your mouth with food, try drinking a glass of water or juice. Doing so can eliminate that feeling of hunger. Meanwhile, you should definitely continue with drinking juices of fruits and vegetables included in your juice fast. They can still provide all the beneficial nutrients your body need. Stay energized the whole day by drinking a glass early in the morning, add a slice of lemon.

Take transition foods
Eating the wrong food can make coming off a juice fast an ordeal. Avoid the discomforts by taking transition foods especially if you’re not sure what and what not to eat yet. These foods can help you ease into your new diet. They include fresh fruits and vegetables. Eat a bowl of creamy veggie soup or whip up a green salad with your favorite fruits. On the other hand, make sure to avoid those which take longer to digest such as meat and fish.


Once you are able to come off your juice fast successfully, you’ll be able to enjoy its numerous benefits. You should also come up with a new healthy diet plan and discipline yourself to stick to it.

This article appears in Issue 3 of Healthy Juicing Magazine – Subscribe here and don’t miss any information like this in future.

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