The almond offers nutrition and flavor and then some. Almonds, in the form of nut milks, gives us a whole lot of versatile ways to use the seed of the fruit of the almond tree. The almond tree is related to the peach, cherry, and apricot trees, and like them bears a fruit with the stone-like seed inside. And that, my friends, is the almond nut.

Health Benefits of Almonds

Almonds are one of those foods in the “eat everyday” category. They are high in nutritional fats known as monounsaturated (the healthy fat also found in olive oil). Monounsaturated fats are linked with reducing the risk of heart disease. Research shows that substituting nuts for an equal amount of carbohydrates in your daily diet reduces your risk for heart disease by 30%. Additional research indicates that substituting nuts for saturated fats found in meat and dairy products reduces that risk by about 45%.

Almonds have a high incidence of Vitamin E and the antioxidant action of this vitamin is found to lower the incidence of LDL cholesterol, which is the form of cholesterol that causes atherosclerosis and heart disease (it’s the “bad” cholesterol). Substituting almonds for traditional fats can lower your LDL cholesterol from 8-12%. A single serving of almonds (1/4 cup) contains 45% of the recommended daily value of Vitamin A.

Additional Nutritional Info on Almonds

A ¼ cup serving of almonds also contains 45% of the daily value of manganese and 20% of the daily value of copper. Both of these minerals are key players in energy production (they feed your mitochondria which are the energy factories of your cells).

Almonds also contain 25% of the daily value of magnesium and 237 mg of potassium. Together, this tag-team of magnesium and potassium helps to normalize the flow of blood, oxygen, and nutrients throughout the body. Both are vital to heart health.

Furthermore, eating almonds with meals has been shown to keep blood sugar levels relatively stable following meals. Preventing the surge in blood sugar after meals and applying antioxidant power provides a reduced risk of diabetes. Low-glycemic index meals are shown to help keep the body in balance.

And of course almonds contain protein power. The quarter-cup serving contains 7.62 grams, more than a large egg.

How to Make Almond Milk

Adding raw almond milk to your juices or smoothies gives you all the nutritional power of the almond in liquid form. Almond milk is a great way to add an extra oomph to your juice or daily smoothie.

• 1 cup almonds
• 3 cups filtered water
• vanilla extract

Soak the almonds overnight. Remove the skins by popping the almond between your thumb and index finger (the skins come right off).  Rinse the nut. Place the almonds and water in your blender and kick it up. Add the vanilla extract to taste (some folks prefer sea salt and other flavors such as lavender). Pour into a mesh strainer to separate the almond milk from almond meal.

Stain once more using a muslin cloth, a bandanna, or cheesecloth. Now you can store the almond milk in the refrigerator for up to 5 days. You can also dry the almond meal over mesh and use for salad toppings. Add the almond milk to your smoothies or drink it straight up.

History of the Almond

Thought to have originated in Asia and North Africa, almonds are a  historically-rich food mentioned in the Bible and Greek texts. Almonds are currently cultivated in countries around the Mediterranean such as Italy, Portugal, and Morocco. They are also cultivated in California, the U.S.’s only climate the almond can sustain.

Selecting and Storing Almonds

Choose raw almonds to make nut milks.  If you can find packaged almonds then go for those, but if you’re buying almonds from a bulk foods section in your market, make sure the store has a high turnover and the bins are sealed to ensure freshness. Almonds should be uniform in color and firm. Avoid almonds that are shriveled or limp. The smell should be sweet and nutty. If they smell sharp or bitter, then the nuts are rancid.

Store your raw almonds in a tightly sealed container, preferably glass, in a cool, dry, place. You can always store your almonds in the refrigerator where they can be kept for months. If stored in the freezer,  the almonds will keep for up to a year.

Quite recently I have been enjoying massive amounts of aloe juice. That’s because after being gifted with an aloe plant, people began casually commenting about how amazing aloe juice is. Until this point my knowledge of aloe was that it’s a great relief for burns, but I quickly learned that this succulent plant, when ingested, has some amazing health benefits, too.

The beneficial properties of the aloe plant come from the twenty amino acids it contains. As well as being used to support the natural healing of damaged skin, aloe vera can also be made into juices, gels, powders and it’s is often added to cosmetics and many other common household products. However, the benefits of aloe Vera have yet to be fully researched.

But not all Aloe Vera is created equal; there are over 240 different species of aloe, which typically grows in the dry and arid climate zones of Africa, Asia, Europe and North America. Of the many different types, only four are identified as fit for human consumption. The Aloe Vera Barbadensis Miller is widely considered among plant enthusiasts to be the best.

What makes Barbadensis Miller the leader amongst all aloe Vera?

It contains over twenty amino acids, eight of which are critical for key body process, and a few that our bodies cannot make naturally. Aloe contains all of these eight important amino acids over and above eleven of the fourteen ‘secondary’ amino acids.

As well as being an amino acid frontrunner, it is also enriched with a host of vitamins including A, B1, B2, B6, B12, C and E.

The manufacturing process of aloe-based products is a crucial factor in determining the overall efficiency of the product. Case and point, the gel of the aloe plant, if exposed for a long time (around four hours or so) oxidizes and loses it’s potency. Therefore the harvest time and the process of removing the outer layer of the leaf to extract the gel should be completed within this time.

The popularity of aloe juice is on the rise, and it’s readily available in most grocery and health food stores. Be sure to check the quality and origins of the product to ensure that you are getting the best aloe juice possible.

Post a comment: what do you use aloe vera for? We would love to hear from you!

Kale is an all around awesome green food. It removes toxins from the body and has been shown to detoxify at the genetic level, too.  Kale’s high vitamin resource naturally supports the immune system. Kale’s other nutritive properties assists in the prevention of constipation, atherosclerosis, and high blood pressure. If you wish to maintain your weight or are on a weight-loss program, Kale is a beneficial addition to your food program. Kale reduces the risk of five types of cancer, including bladder, breast, colon, ovary, and prostate.

Nutritional breakdown of the evergreen Kale

Kale is a knock your socks off WOW when it comes to being good for the body. Green, lean, and mean, Kale is a good source of copper, calcium, manganese, and potassium. It’s also dense in Vitamin A, C, B6, K, and lutein. Kale is high on nutrition and low on calories, with one cup containing only 33 calories.

Kales biggest claim to fame is its massive amount of Vitamin K, providing over 1,000% of the daily value. Vitamin K is essential for normal blood clotting. It protects your bones from fracture and prevents bone density loss, especially important for post-menopausal women. Kale also prevents calcification of your arteries.

Vitamin A in Kale is over 192% of the daily value. Vitamin A is useful for protecting your eyes and vision. Followed next by over 88% of the daily value is Vitamin C, which is of course one of the best immune boosting vitamins. Kale also sports fiber, manganese, copper, calcium and more on it’s list of body-boosting mineral power-ups. Eating Kale 3-4 times a week raw, juiced, or cooked will power-pack your system with nutrition.

All of these nutrients add up to an antioxidant and anti-inflammatory cocktail that is great for the body.

Choose Organic Kale – Here’s Why

Kale is one of the vegetables most affected by pesticides, so it’s a best practice to choose organic kale when shopping. If organic Kale is unavailable, thoroughly wash the Kale before cooking and eating it. An alternative to buying non-organic Kale is to grow it yourself in your own organic garden. Kale grows easily in the ground, raised beds, or pots, and the plant will thrive in cooler climes.

The Green Machine – A JuicyJosh Original

• 1 head of romaine
• 1 bunch of organic kale
• 1 apple of any variety, quartered
• ginger root (1-2” slice)
• 1 lemon (peeled)

Juice the romaine and kale and then add the apple, ginger, and lemon. Add more ginger or lemon to taste.

Post your comments – what are your favorite Kale recipes, juiced or cooked?

In cooking and juicing, none can deny the intense impact a lemon or lime has in enhancing the flavor of other foods. The lemon and lime one-two punch on flavor is a top notch addition, bundled in a low-calorie package (only 15 calories per ¼ cup).

Lemons evoke sunny summer days and lemonade stands. Most lemons are acidic, astringent, and tart. This combination adds a “refreshment” to any food from water to watermelon. The most common sour lemons are the Eureka and the Lisbon. The characteristics of a Eureka lemon include a textured skin, short neck on the end, and seeds, while the Lisbon is smoother in skin and is typically seedless. The most popular sweet lemon is the Meyer lemon.

Limes, on the other hand, evoke the passion of the islands and Caribbean. Limes come in both sour and sweet, though the sweet variety is not found easily in the United States. Sour limes have a higher acid and sugar content than lemons that add a distinctive “limey” taste. The Tahitian lime is the typical sour lime you find in your market. Specialty sour limes called the “key lime” provide the distinctive flavor to dishes such as key lime pie, as you can probably infer from the name, Key West.

History of the lemon and lime

Thought to have originated in China or India, the lemon was cultivated as a cross between the lime and the citron. It was first brought to Spain in the 11^th century via Arabia. The Crusades are credited with bringing the lemon to the rest of Europe. Christopher Columbus brought the lemon in 1493 to the New World.

Lemons were highly prized for their ability to prevent scurvy throughout history and in the mid 19^th century, they went for up to $1 per lemon. Even by today’s standards, a buck for a lemon is pricey, so it must have been a pretty coveted little fruit back then.

Limes flourish in the subtropics and the tropics. They were first introduced in the 10^th century to Egypt and North Africa by traders returning from the Orient. Southeast Asia is thought to be this green fruit’s home. The lime spread to Spain in the 13^th century and then throughout Europe and the New World. Limes were cultivated in the Caribbean and flourished easily in similar climates.

Lemon and Lime Nutrition

Lemons and limes contain flavonoid compounds whose properties include antioxidant and anti-cancer power. Limes in particular carry a flavonoid that has been proven to act as an antibiotic, and the lime has played a role in protecting against cholera.

As a power pack of Vitamin C, the lime and lemon play a healing role in osteoarthritis and rheumatoid arthritis. Lemons and limes both have almost 50% of your daily dose of Vitamin C in a ¼ cup serving. Further, studies indicate that ingesting Vitamin C rich foods provides humans protection against the onset of rheumatoid arthritis and protection against current inflammation for those with either disease.

Selection and Storage

Choose lemons that are thin-skinned, for they will be juicier. The rind should have a finely grained texture and the lemon should feel a bit “heavy” for its size. A solid yellow will indicate the lemon is riper than one with green around the edges. Avoid lemons that are too soft, too hard or wrinkled. Keep lemons at room temperature and out of the sun for up to one week. You can then store lemons in the refrigerator for up to four weeks.

Limes should be firm and heavy for their size, too. A glossy skin that is a rich green is the optimal, but be aware that limes turn more of a yellow as they ripen. Their tart flavor is best when they are green. Avoid limes with brown spots. Limes are to be kept at room temperature and out of direct sunlight for up to one week. Afterwards, place them in a loosely sealed plastic bag in the crisper of your fridge, and they will stay fresh for about two weeks.

Lemonade or Limeade:

• 8 lemons or 8 limes
• honey or agave nectar
• water or sparkling water

Remove the peel from both lemon and limes and juice.  Add water, a sweetener of your choice, and ice. Serve, enjoy!

Bad breath is one of those incredibly embarrassing things for the offender who oftentimes has no idea that he/she is offending. Not to mention the difficulty that comes with having to tell someone that their breath smells. It’s awkward for everyone.

But bad breath happens to the best of us, and aside from carrying a full arsenal of dental hygiene products around at all times, staving off this embarrassing affliction can be a tricky task.

Most bad breath is caused by a buildup of bacteria, so although many chewing gums and mints on the market promise to kill bacteria at the source, I have found that the majority of these “remedies” only serve to make the problem worse. Temporary fixes aren’t really fixes at all, are they?

Natural remedies have proven to be more effective in the prevention of bad breath. For instance, the simple act of drinking juice and fluids helps to relieve symptoms, as most cases of bad breath are attributed to dry mouth. And drinking juice help to flush out the bacteria before it has time to negatively affect the breath.

However, drinking pop and sugary drinks is not only bad for you, but attributes to bad breath and tooth decay in the long-run anyway, so that answer is no good either. But drinking water and certain types of juices can help in the fight against bad breath.

The juice of a lemon is one of the most effective home remedies when used in a couple of different ways. Mixing the juice of half a lemon with a glass of water and consuming after each and every meal serves to disinfect the mouth. Another method of disinfection is achieved by squeezing an entire lemon into a glass of lukewarm water and using the solution to gargle.

Pineapple juice is another effective natural cure for bad breath—and far more palatable. Drinking pineapple juice on a regular basis helps to rid the mouth and tongue of bacteria, therefore eliminating bad breath. Consuming an apple a day is not only amazing for your health, but it too is a natural remedy for bad breath. Apples purify the mouth and removes the bacteria build up that causes bad breath.

Juicing away bad breath is a very tasty initiative. A combination of apples, pineapples and a hint of lemon over ice, may just save you cash on all of those packs of gum.

So talk to us in the comments…

Do you have a home remedy for bad breath?

There are a plethora of plums in the world – over 2,000 varieties in existence and over 100 available in the United States, in fact! Plums are categorized as:

• American
• Japanese
• Damson
• European/Garden
• Ornamental
• Wild

All of these plums vary in size and shape, though it’s common for plums to be heart or oval-shaped. Plums are the rainbow of the fruit world, with color variations of their skin coming in red, purple, blue-black, green, yellow, and amber. The plum’s flesh varies from green, yellow, pink, and orange. The peak plum season runs from May to October, depending upon the variety available.

Plum Passion Juicing Recipe

• 1 apple
• 4 plums (pits removed)

Cut the apple into wedges that will fit into the juicer shute. Remove the pits from the plums. Juice the fruit and enjoy!

Plum Nutrition

Plums contain unique nutrients called phenols, which are antioxidants. These phenols are the prime neutralizer of a free radical called the ‘superoxide anion radical’ which can damage brain cells. Plums protect brain cells and the neurons that fire information between our cells.

The plum also allows the body to better absorb iron. It is thought that the benefit of iron absorption is related to the plums high Vitamin C content. Vitamin C is an all around immune booster. Consumption of fruits and veggies high in Vitamin C is highly recommended by health professionals far and wide. Plums are also a good source of Vitamin A, Vitamin B2, and potassium. All which are vital to good health.

Plum History

European plums were discovered over 2,000 years ago in an area near the Caspian Sea. In ancient Rome, over 300 varieties of the European plum where known. Plums came to the Americas with the pilgrims.

Japanese plums are actually Chinese in origin, but received their name from the country that cultivated them.

Selection and Storage

Plums are ripe and ready to eat when they yield to slight pressure and are a bit soft at the tip. If the plums are firm, leave them at room temperature to ripen. Once the plums are ripe you can store them in the refrigerator for several days. Avoid overly firm plums, as they are immature and will probably not ripen to be sweet and juicy as the best plums are. Avoid any plums with bruises or punctures. If you wish to freeze plums, remove the pits beforehand to preserve that plum-goodness.

My family has a long history of high cholesterol, as the Caribbean diet is legendary for its use of lard and higher fat cuts of meat. My grandmother and grandfather on both sides struggle with keeping their cholesterol in check, so as soon as I became old enough to understand how important cholesterol control is, I vowed to make it my duty to ensure that neither I nor any more of my family members fall prey to arterial plaque.

You might be predisposed to high cholesterol as I am, or maybe your diet could stand some improvement. Regardless, there are a few key points on cholesterol that I try to keep in focus:

• LDL, or “bad” cholesterol deposits on the walls of the arteries, forming plaque that make them hard and narrow. HDL, or “good” cholesterol removes excess LDL in your blood and brings it to your liver for disposal. The more HDL you consume, the less LDL you’ll have in your blood.
• Medication may help to reduce cholesterol, but eating a heart-healthy diet and getting exercise are also key steps in lowering your cholesterol intake. And oftentimes, when people change their diets, they find their dependency on medications dramatically reduced or even eliminated completely.
• Cholesterol should be checked regularly – point blank, guys! It doesn’t matter if you are young or old, female or male, thin or overweight, high cholesterol won’t discriminate and everyone is susceptible.

I found it hard to reform my grandparents for they are terribly set in their ways. So I researched and found a juice combination that is purported to raise HDL, lower LDL, and help to reduce build up in the arteries. Several studies have shown that pomegranate juice reduces cholesterol plaque buildup and increases nitric oxide production (nitric oxide helps reduce arterial plaque).

Also, the antioxidants in grape juice have been shown to slow down LDL cholesterol oxidation, and the antioxidants in cranberry juice raises HDL, or “good” cholesterol. Together these three juices are an unbeatable heart-health tag team duo!

Unlike some other juice combinations that are slightly hard to swallow, the combination of pomegranate, grape and cranberry juice is delicious. And now that it’s summer, I have begun freezing this juice medley in Popsicle molds to enjoy them on a hot day. Who says living heart healthy isn’t fun?!

Photo attribute: Fernando Creative Design

Pears are a yummy package of juicy sweetness with their soft yet grainy texture and flesh that is easy to sink your teeth into. Eating a pear is like butter. And with only 100 calories per serving, nutritionally dense pears are much more satisfying than butter.

As a member of the rose family, it’s no surprise that pears come in colors! From yellow, green, brown, and red, pears come in a full palette of fruit. As pretty as the pear is, it’s the names that lend the exotic from the well-known bosc, anjou, barlett, and comice, to the lesser known passe, crassane, packham, and conference pulling ahead into the public awareness. Pears were called a “gift from the Gods” by Homer in his epic The Odyssey, and indeed their nutritional benefits are a gift.

Pear Nutrition and Known Benefits

Pears provide a good source of Vitamin C, packing over 11% of the recommended daily value. Vitamin C is valued as an antioxidant and promotes a healthy immune system. Vitamin C is a good choice every time to promote optimum health.

The “gift” in the pear is the important nutrient: copper. Copper directly supports an enzyme called superoxide dismutase (SOD) that eliminates superoxide free radicals. SOD is important for keeping our cell membranes healthy from the daily radical production found in a normal metabolism. Pears provide over 9% of the daily value for copper. A low-intake of copper daily also promotes colon health and the prevention of colon cancer.

The combination of Vitamin C and Copper make pears the ultimate negotiator in the disarmament of free radicals.

The pear also provides over 9% of the daily value of Vitamin K. Vitamin K used in blood clotting and assists in synthesizing liver protein which controls the clotting. Vitamin K can also be found in the intestines, helping to convert glucose into glycogen which is then stored in the liver. Vitamin K is thought to decrease the severity of osteoporosis and inhibit bone loss.

Lemon-Lime Pear Treat

• 1 lemon (peeled)
• 1 lime (peeled)
• 2 ripe pears of any variety or a combination of varieties

Juice all the fruits together and enjoy!

A Brief History of the Pear

Pears are known to have been cultivated in western Asia for over 3,000 years. Yet some researchers believe that the pear was eaten by Stone Age humans. Pears have long been a food staple for humans, known to be available in the court of Louis XIV and brought to the Americas by early colonists. Missionaries are said to have spread the perfection of the pear as they moved west.

The Perfection of Selection

Once ripe, pears are extremely perishable. So choose pears at the grocer that are still firm, yet not overly hard. It is likely that unripe pears will be your only choice and will require a couple of days to ripen. The skin should be smooth and may have brown-speckled patches – these are good pears to choose.

Avoid pears with soft spots that sport punctures. Leave the pears at room temperature to ripen and when the skin indents to gentle pressure, they are ready to be used. If you wish to hurry the ripening process along, place the pears in a paper bag at room temperature.

Preparation of the Sacred Pear

Wash pears under cool water and pat dry. Juice the whole pear (cut into juicer chute-size pieces), skin and all. The skin contains important fiber and nutrients.

Storing the Pear

Once ripe, put pears in the refrigerator and they will stay edible for several days. Avoid putting pears in plastic bags or restricted spaces, as they need room to breathe. Keep pears away from strong smelling foods such as onions as pears absorb odor.

After years of being a diehard coffee girl, I made the switch to tea cold turkey. All the benefits of drinking tea – green tea in particular- were far too amazing to ignore, from the prevention of cancer to the reduction of inflammation, it seemed foolish of me to refrain from joining the legion of growing green tea fans. Initially I missed my morning brew, but after two full weeks as a tea drinker, I was a convert.

Recently while searching the internet, I came across a study that found citrus juice enables more of green tea’s unique antioxidants to remain after digestion, making the pairing even healthier than previously thought.

The study compared the effect of additives on catechins, the naturally occurring antioxidants found in tea. The results suggested that enhancing green tea with either citrus juices or vitamin C will very likely increase the amount of catechins available for the body to absorb.

Catechins (KA’-teh-kins), are said to be responsible for some of green tea’s well publicized health benefits, like reduced risk of cancer, heart attack and stroke. The problem is that catechins are relatively unstable in non-acidic environments, like the intestines.

Supercharge your green tea with lemons!

Lemons and tea not only taste amazing, but together they are a supercharged antioxidant team! The study found that lemon juice caused 80% of tea’s catechins to remain. Following lemon was orange, lime and grapefruit juices.  Studies indicate that the catechins from the green tea plant, Camellia sinensis, are able to detoxify toxic chemicals, inhibit cancer cell activity, and stimulate production of immune-strengthening enzymes.

This is yet another case argument for the benefits of fresh juices. Instead of using sugar to sweeten my morning tea, I have begun adding fresh citrus juice. I gave most of them a try, beginning with lime, which I found slightly tart for my taste (secretly, I added a touch of sugar in order to balance the tartness – don’t tell anyone!)

Then I used lemon juice, which when combined with green tea, is as classic a combination as any – and I loved it. But the next level of delicious was blueberry green tea with fresh orange juice. Good lord, was it ever good as an antioxidant dream team of orange, blueberry and green tea. With free radicals running wild, this dynamite combination is too good to pass up – and delicious to boot! If I was a free radical, I would be very scared.

Honeydew melons are known to be the ‘sweetest’ of all the melons. But when it comes to nutrition and health benefits, Dr. Honey Dew is in the house and honeydews are “sa-weet!”

Honey is Dewing Nutrition

Honeydew is a fantastic source Vitamin C providing over 53% of the recommended daily value. Vitamin C is vital in generation of collagen which promotes healthy and glowing skin. Vitamin C also protects your cells from free radicals that can damage cellular structure and DNA. That damage can lead to heart disease and cancer.

Honeydew is also kickin’ it when it comes to potassium, providing about 11% of the daily value. Potassium is a salt that balances the fluid and electrolyte levels in the body. Ever felt a bit peaked after being in the hot sun? Eating something high in potassium will get you back in to top shape. Potassium is used in every cell, tissue, and organ in the body.

The sweetness of honeydew continues with 8% of the daily value of folic acid, a beneficial B vitamin. Folic Acid is vital in fetal health and an important nutrient for women who are pregnant or trying to become pregnant.

And last but not least, honeydew is low in calorie at only 61 calories per 1 cup serving with enough fiber to maintain blood sugar levels. And because honeydew is about 90% water, it’s a great way to cleanse the body and boost the metabolism. Honeydew, along with other melons such as watermelon and cantaloupe are great for managing weight and health.

Dr. Honey Dew’s Melon Madness

• ¼ cantaloupe (rind and seeds removed)
• ¼ honeydew (rind and seeds removed)
• ¼ watermelon (rind removed)
• Lemon or lime (optional)
• Ice (optional)

Cut into juicer-shute sized pieces and juice. Add lemon or lime and ice for a summer afternoon cooler or drink at room temperature to balance your bodies temperature and electrolytes.

Click here to learn more about the cantaloupe.

Click here to find out about watermelon health benefits.

Choosing a Honeydew

Nutritionally, honeydews are at their best when ripe. However, honeydews have a small window of ripeness and are extremely perishable.

Choose a honeydew that you will eat almost immediately when ripe. It will be a creamy yellow color and the skin will feel a bit waxy. The melon will be firm with only a small amount of softness near the stem. A honeydew weighing in between 4-6 pounds is ideal. If you shake the melon, the seeds will rattle if the melon is exceedingly juicy. Avoid a melon that has dark spots, green skin, or one that feels too firm.

Preparation and Storage

Like cantaloupe, honeydews should be washed prior to cutting. This will remove any bacteria on the rind that could be transferred to the flesh. Remove all the seeds and strings and the rind.

Whole honeydews can be kept on your kitchen counter away from direct sunlight or extreme heat for 2-4 days or until ripe. The ripe yet whole honeydew is good in the fridge for up to 5 days. If cut, the melon is good for about 3 days as long as it is kept in a covered container.