This morning I had an epiphany. After slowly coming to consciousness from what appears to be a chocolate-induced full-body coma (I don’t remember much of what happened last night, but there’s evidence – a few dozen individually-wrapped candy bars wrappers littering the perimeter of my living-room couch like plastic Sloppy Joe’s rum cups line the gutters of Duval Street the morning following the last day of Fantasy Fest in Key West), I realize I need a shower. I also need some water. And some fresh juice.

And then it hit me! It was a shockingly joyous and exhilarating revelation, like the first time a four-year old discovers he can burp! One, Two, Three…they ran through my cranium so fast, I could barely keep up with the incredible wave of inspiration. I scrambled to jot down what was suddenly flooding my thoughts.

I grabbed a pen and paper, and wrote furiously. When I was finished, I sat back and took a deep breath. I raised the paper eye-level, and adjusted my focus, so that I could decipher the meaning of it all. And that’s when I realized I had become the humble recipient of a powerful, unexplain-able force - divine intervention, indeed – I’ve been called on to release the Ten Commandments of Juicing.

Having the blessing of the juice and fruit Gods reining through my chosen blood, I now bestow this incredible fountain of righteousness and wisdom on the meaning of juicing; to codify the path of the harvest believers to live a life of happiness, health, and of course, juice.

1. Thou Shall Put NO Task Before Juicing - get your juice in the morning. Not only will it give you the energy and nutrients to tackle your full day, but it will help you get into a consistent routine and give you something to look forward to each day.
2. Thou Shall Not Imitate Juice - many find supplement and vitamins to be a quick and easy alternative to juicing. The problem is that a growing body of researchers have found dietary and nutritional issues with vitamins and supplements, so I can’t suggest taking them. Besides, can anything really replace the taste of fresh juice?
3. Thou Shall Not Take The Name of Juice In Vain – when your juicer clogs, don’t curse it. It’s little motor can’t take that kind of harsh criticism. Unclog it, and try chopping your fruits and veggies into smaller chunks.
4. Remember To Juice on Holidays – I love holidays as much as the next guy, but it’s easy to get caught up in the whole “eat, drink and be merry” thing! Remember to juice on the holidays to keep up your regiment. Try some seasonal spices, fruits or veggies to keep it fun!
5. Honor Thy Juicer – keep it clean and use it properly. Your juicer should last quite a while, as long as you treat it with care!
6. You Shall Waste No Pulp – check out all the cool things you can do with juice and veggie pulp!
7. You Shall Not Commit Fruit-dultry – we know those Ring Dings look pretty awesome right there on the corner of the supermarket isle (damn those clever marketing reps!). We must avoid temptation to turn away from our juice to junk food!
8. You Shall Share Thy Juice – juice for your kids, neighbors, friends, and for get-togethers. This post was written last winter, but it’s still pretty cool. It’s my 4 favorite holiday drink recipes using fresh juice to entertain with!
9. Thou Shall Read Thy 877MyJuicer Blog – keep in touch with us! Post to our Facebook wall, join our mailing list, and Tweet at us!
10. Thou Shall Share Us – tell your friends about the blog, so they too can get a massive 15% off coupon on any product from the store!

Now go, and spread the mighty word of Juice!

We’ve all been there – you’re excited to get your juicing on and eagerly feed huge chunks of fruits and vegetables into the juicer, only to plug the thing up. Trust me, I have been there more than once in my life, because that’s what juicing does – it gets us so excited that we forget to chop our fruits and vegetables into sizes that our juicers can handle.

But I’m here to prevent this from happening to you or I ever again!

How to feed your juicer properly

Most juicers, unless commercial grade, appreciate it greatly when you cut fruits and vegetables into bite sized pieces. Think of feeding your juicer as you would think of yourself – do you want to eat food that forces you to chew with your mouth open? Didn’t think so! Juicers are the same.

Generally speaking, juicers fare rather well with leafy greens, so there isn’t too much cutting that is required. But for your own ease of use, I would give them a rough chop. When juicing things such as root vegetables that are tough and porous, feed them individually through the juicer. That will ensure there won’t be clogs. Fruits and vegetables that should be cut into juicer friendly pieces are:

• Apples
• Pears
• Carrots
• Beets
• Broccoli
• Cauliflower

Citrus fruits require particular attention, not because of their rough outer skins, but because those skins must be removed. The white part, called the pith, is incredibly bitter, and it’s made even more bitter when pulverized by juicing. If you feed the whole citrus fruit into your juicer, your juice creation will be ruined and your efforts will be wasted.

Your juicer can take a beating!

Now with all this said, don’t be afraid to push the limits of your machine. You never truly know what your juicer can handle until you put it to the test. If you can minimize the amount of work that you have to put in prior to actually juicing, you increase your likelihood of sticking with your healthy habits. Besides, cleaning up after juicing is work enough, so the least amount of prep required, the better.

Currently I am obsessed with this green lemonade - it’s full of antioxidants that make our cells feel amazing. The only prep that is required is the peeling of the lemon and cutting of the apple. Other than that, this is full of user friendly greens!

Green Lemonade

Makes 1

• 1 lemon
• 1 bunch kale
• 1 granny smith apple
• 1 cucumber

Peel the lemon and chop the apple, kale and cucumber into juicer friendly pieces. Feed it all through a juicer and drink immediately.

Looking for some fantastic drink recipes to entertain your guests tonight? You’ve come to the right place. Here’s my four favorite drinks I’ll be entertaining family with and sipping on myself this  Holiday weekend. And for our healthy weight-watching community, I’ve tagged the each drink on a scale from 1-4 on healthiest (1) to unhealthiest (4) based on calories.

Enjoy! (Oh, and if you’ve got one to add, don’t forget to comment on the post!)

Homemade Eggnog 4 – Danger! – Around these parts at least, it’s just not the holidays unless my dad comes home with 9 gallons of supermarket eggnog in a plastic jug. And luckily for me, one of the few simple pleasures of being an adult is the ability to recognize that however sweet and well-intentioned he was, my dad was cheap and his palate wasn’t what I would call refined or picky, and we don’t have to follow in those footsteps.

So honor dad’s legacy this year with this easy homemade eggnog recipe!
(Courtesy of  Alton Brown and the Food Network)

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg, and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

My alteration: in a shaker, mix the eggnog and add a touch of Southern Comfort for a Holiday drink that will keep your guests humming!

Winter Sangria 1 – Safe! – Here’s a light refreshing drink that’s just perfect for the holidays and the weight watchers out there! I’ve added into my sangria mixes everything from peaches to grapes to strawberries, so go ahead and get creative – there’s not a combination of fruit and wine in the world that can go wrong!

(Courtesy of MyRecipes.com)

• 1 cup fresh satsuma orange juice (about 4 satsumas)
• 1 cup satsuma orange sections (about 2 satsumas)
• 1/3 cup Triple Sec (orange-flavored liqueur)
• 1/4 cup sugar $
• 2 whole cloves
• 1 cinnamon stick
• 1 lemon, cut into 8 wedges $
• 1 lime, cut into 8 wedges $
• 1 (750-milliliter) bottle fruity red wine

Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.

Spicy Rum Punch 2 – Careful… – Cranberry juice, ginger, cider and cinnamon. Oh, and sugar. Need I say more?

(Courtesy Aaron Sanchez and the Food Network)

• 1 orange, zested
• 2 Mexican cinnamon sticks
• 5 whole cloves
• 3 tablespoons finely chopped peeled ginger
• 1/3 cup water
• 1/3 cup sugar
• 1 (25 1/4-ounce) bottle sparkling cider (about 3 1/4 cups), chilled
• 4 cups cranberry juice cocktail, chilled
• 1 (1-liter) bottle club soda
• 1 cup dark rum

Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour.

Strain through a fine-mesh sieve into a bowl, discarding the solids.

Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving.

The Mimosa 1 – Safe! – It’s engrained in the nature of our parents, and it’s an equation that is almost universally infallible – if dad loves eggnog, mom loves her mimosas. This is how we’ll be making ours comes Christmas morning:

• Freshly squeezed orange juice (try the Omega Citrus and Veggie Juicer!)
• Bottle of Veuve Clicquot

Mix 3 parts Veuve with 1 part orange juice by first pouring in the champagne, and gently pouring in the orange juice on top. Serve chilled with a strawberry wedge on the rim!

By the way, Veuve Clicquot is considered one of the finest champagnes in the world, and the sticker prices isn’t as shocking as you would think: I pick up my bottles at my local Total Wine for just $38.95 a pop, and it comes in a stunning box and package – making it the perfect gift for friends and family!

Smoothies typify summer days as an icy fruity blend to help us keep cool and a fun way to get our daily vitamins and minerals. My smoothie intake tends to slow as the weather turns cold (the chill comes early here at 7,000 feet above sea level), and it’s a challenge for me to drink cold drinks when there is frost on the windows and snow on the ground.

But then I find myself missing the fresh fruity goodness. So I wondered, how can I have my smoothie without the chill?

The answer is the Un-Frosty Smoothie that offers all the smoothie goodness without all the smoothie ice, while featuring some of the best of the best in nutrition—as it’s power-packed with vitamins and minerals.

The best part about this smoothie, is that it brings together some of my favorite fruits accented with almond milk and turmeric. The concoction offers both tart and sweet tastes mirroring the layering of the smoothie itself.

The Un-Frosty Smoothie

• 2 cups cranberries
• 1 apple, organic fuji or pink lady, chopped
• 1 frozen banana, peeled
• 1 lemon, juiced
• 1 tsp of turmeric, divided in half
• ¼ – ½ cup of almond milk
• Honey, stevia, or agave nectar to taste

Blend the cranberries, apple, banana, and lemon with ½ tsp turmeric. Pour into two glasses.  Mix in sweetener to taste. Mix together almond milk and ½ tsp turmeric and gently layer on top of the fruit mixture. Drizzle top with sweetener.

Nutritional Benefits

The ingredients in this smoothie are some of my favorites; I love how they come together to create this mid-winter treat and keep it real nutritionally. From apples to lemons, click the appropriate link below to find out more about the nutritional benefits each.

Cranberries are a good system cleanser from your digestive to your urinary tract. It is a powerful ally to your cardiovascular system. Cranberries are a fall/winter treat that keeps on giving vital nutrients such as Vitamin C and K. Click here to learn more about the captivating cranberry.

Apples are part of what I call ‘the crunchy food group’.  There is nothing quite as satisfying as a noisy bit of crunching as you munch on an apple. Click here to find out why the benefits of eating an apple a day is more than just an old wise tale.

Turmeric is a spice of the gods. It assists in healthy blood flow and reducing inflammation (great for arthritis sufferers, especially in the winter). Turmeric is a daily staple in my diet and I invite you to add it to yours. Click here for more about tumeric and a yummy warm drink recipe.

Lemons are a flavor enhancer for almost anything, plus they help alkalize any combination of foods. Lemons also assist in enhancing digestion. Click here for more on lemons.

Almond milk is just another delightful way to get your daily almond fix. Almonds are a powerhouse of energy for the body and mind. Click here to learn how to make your own almond milk and reap the benefits of the awesome blend.

As I wandered through the ingredients aisle for this recipe, I realized that I do actually eat these foods daily (excepting the seasonal cranberries). And the effect they have had on my life is substantial!  The power of these fresh, organic fruits and nuts (and spices!) empowers me and energizes me – they keep me fit and healthy.

My holiday wish for you all is that you engage the same kind of energy and nutrition – to power up for 2012!

Berry Better Bling

• 2 organic sweet apple such as Fuji, Pink Lady, or other sweet variety
• 1 cup cranberries

The fresh tartness of ruby red cranberries is balanced by the sweet purity of the apples. Juice them together and enjoy this juice as a fantastic pick-me-up and for health. And with only 23 calories per ½ cup, this recipe is a great addition for dieters.

Nutritional and Health Benefits of Apples

The benefits of the apple are well-documented. Click here to get in depth information on why an apple a day is indeed good medicine.

Vitamin C, Manganese and Vitamin K are the key players in Cranberry health bennies. But more important are its array of phytonutrients that ‘bring it’ nutritionally.

Cranberries offer 5 major types of phytonutrients:

• Phenolic Acids
• Proanthocyanidins
• Anthocyanins
• Flavonoids
• Triterpenoids

These phytonutrients are known for their antioxidant, anti-inflammatory, and anti-cancer properties. In fact, it is the special combination of phytonutrients in the cranberry that make this small red fruit such a nutritional powerhouse.

Urinary Tract Health: Cranberries have a well-earned reputation for the prevention and treatment of urinary tract infections (UTIs). This particular superpower of the cranberry is its content of the phytonutrient combination of proanthocyanidins. This phytonutrient simply stops the adhesion of bacteria to the urinary tract lining and thereby stops or inhibits the infection.

Anti-Inflammatory: Cranberries help reduce inflammation in both the cardiovascular system and in parts of the digestive tract. It is in the role of anti-inflammatory that the cranberry truly embraces all of its phytonutrient content.

• Digestive Tract: One of the digestive tract benefits is anti-inflammation to our gums. The consumption of cranberries reduces the incidents of gum disease. Also, the intake of cranberries reduces inflammation of the stomach and colon. And perhaps reducing the risk of stomach ulcer and cancer in these sensitive areas.

• Cardiovascular Health: The special combination of phytonutrients strikes again in promoting cardiovascular health. Cranberries help reduce the inflammation in our blood vessels, reducing the incidence of plaque formation and wall thickening. With this reduction of oxidative stress, cranberries assist in lowering high blood pressure.

Cranberry Lore

The cranberries that we know and love today are native to the Americas. Native peoples enjoyed this fruit cooked and sweetened with maple syrup or honey. Cranberry sauce is indeed a traditional recipe.

Native peoples also used the cranberry as a source for red dye and for decoration. This fruit was also used in healing as a poultice for wounds. The cranberry was known to be astringent, help contain bleeding, and also have antibiotic properties.

The fruit was so popular that these deep red berries began to be exported to England by the 18^th century.  Even though there are other forms of cranberries in Europe and Asia, the American version is the most cultivated worldwide.

Cranberries are cultivated throughout the U.S., Scandanavia, and in Great Britain. The most interesting cultivation took root (literally) in Holland, when a shipwreck with a cargo of cranberries washed ashore the island of Terschelling.

Selection and Storage of Cranberries

Cranberries have a short season, with a harvest time between September 1 and October 31. Available only from October through December, choosing a quality cranberry is an absolute necessity. Choose fruit that is deep red in color and that are firm to the touch. They should appear plump and full of juice. The darker the red of the cranberry, the more anthrocyanin compounds the fruit contains.

Organic berries may be available in the traditional 12 oz plastic bags or in smaller pint containers. If you’re lucky enough to find bulk berries, choose the firmest, plumpest, and reddest.

Store fresh cranberries in the refrigerator for up to 20 days. Before placing the bag in the fridge, open it and remove any discolored, soft, or shriveled berries. Like most fruits, the decaying fruit can hasten the decay in the remaining fruit.

Cranberries can be frozen for several years. To preserve them properly, place the berries on a cookie sheet and let them freeze through. Then place them in plastic bags and return to the freezer.  Use thawed berries immediately.

Sources:

http://www.whole-food-supplements-guide.com/health-benefits-of-cranberries.html

http://www.cranberryinstitute.org/healthresearch.htm

Oranges are like having instant access to the sun. Not only is their bright orange color and ball-shape reminiscent of our life-giving star, but they also burst onto the taste bud scene with light, crisp brightness – much like the sun does in the morning!

As the seasons turn and our bodies adjust, keeping ourselves healthy is the number one priority. No one likes a cold and no one wants the change-of-season-sniffles to keep them from enjoying autumn and winter beauty.

Luckily, we have oranges. Prime season for this sunny fruit is from winter to spring. Obviously, oranges are Mother Nature’s way to bring us sunshine all year round. Conveniently packaged for portability, an orange is a bright way to liven up your day in the colder months.

Nutritional and health benefits of oranges

Check out the Immune Boosting and Cancer Preventing Benefits of one of the most popular fruits in the world:

Oranges deliver the sunshine as Vitamin C. One orange contains over 116% of the daily value required for our bodies. Of course, large doses of Vitamin C are known to be beneficial over the short and long-term. If you’re feeling peaked, power-packing some Vitamin C can give you a grand pick-me-up and even help prevent seasonal colds. Vitamin C may also be helpful in preventing ear infections, especially if you’re prone to them.

Vitamin C’s antioxidant power is well documented. Eating an orange or fresh juicing one is the first stop in cell protection against free radicals. An orange a day will keep damage to DNA (and the resulting cancer) away. For cells that turn rapidly, such as our digestive tract, it is thought that regular consumption of Vitamin C is especially helpful in the prevention of cancer.

Citrus seems to offer the most protection against digestive tract cancers, including those of the oral cavity, esophagus, stomach, and colon. Orange juice (and other citrus like grapefruit juice) has been shown to reduce the risk of kidney stones. And citrus, especially orange juice, may reduce the risk of stomach ulcers.

Drinking orange juice is good for you – all the way through.

History of this delightful little sun fruit

Oranges are Asian in origin – from an area in South China and Indonesia, in fact. They spread to the Middle East in the 9^th century and onto Europe in the 15^th century through trade routes.

Oranges came to the Americas via Columbus in the 15^th century. First, he brought them to the Caribbean, and then Spanish explorers were responsible for bringing oranges to The Sunshine State of Florida in the 16^th century.

Oranges weren’t commonplace prior to the 20^th century due to the expense of production and transportation. As a result, they weren’t widely consumed by the masses. A person might be given an orange once a year during the holidays, for example. It was a staple of my childhood to have an orange in the toe of my stocking each year.

Tidbits about oranges

Oranges come in two varieties (more like tastes): sweet and bitter. Most common for eating are the sweet orange including Valencia, Navel, and Jaffa, and the lovely blood orange. Bitter oranges are typically used for jams and jellies. The zest of bitter oranges are used as liqueur flavorings like those found in Gran Marnier.

Selection of oranges

Choose organic, as non-organic oranges may have been injected with a Citrus Red Number 2 dye. Organic oranges, as a result, typically aren’t as “orange-y” in color. Oranges that are partially green or have a brown russeting are fine to choose.

Steer clear of oranges that have soft spots or any mold. Their appearance should be smooth textured skin that is firm. The orange should feel heavy for its size, which means they’ll be juicier.

Another reason to choose organic is that oranges are in the list of top 20 foods where pesticide residues lurk.

Bodacious Booster Shot

• 2 oranges, peeled
• 1 lemon, peeled
• 1″ or 2” piece of ginger

Juice everything together and supply your immune system with a jet pack. The immune booster will keep you healthy and strong when you’re feeling a bit run down or that scratchy throat.  And remember to relax and take it easy too!

With each new season, enjoying a colon cleanse is a great way to maintain good health.

Cleansing the colon is a fantastic way to purge toxins from the body.  The cleansing also provides us with increased energy, a boosted immune system, and keeps us going strong as the weather changes.

The big three of colon cleansing fruits and veggies are carrots, apples, and cucumbers.  Add a lemon for a liver tonic and you’re in cleansing and health business.

All Season Colon Cleanser

• 1 red apple
• 1 medium size carrot
• ½ medium size cucumber
• 1 stalk of celery
• 1 8oz glass of cold purified water
• 1 tbs of honey or agave or 1 tbs apple cider vinegar
• Juice from one lemon

Juice the apple, carrot, celery, cucumber and lemon in the juicer. Slurry them together with the cold water.  Add honey or agave to taste.  Drink immediately, and preferably, do it first thing in the morning.  Or alternatively, dice the veggies and fruits and mix this all up in your blender.

Veggie and Fruit Cleansing Benefits

Apple: The apple’s skin contains pectin which assists in the removal of toxin.  Pectin also prohibits the protein matter in your G.I. tract from putrefying.  Apples also help regulate blood sugar levels.

Carrot: Ease inflammation of the colon. Carrots contain beta-carotene, a great nutrient for the eyes.

Cucumber: Contains an enzyme called erepsin which digests protein. Cucumbers have a high water content which soothes and eases the digestive tract and colon.

Celery: Flushes the kidneys, liver, pancreas, and gallbladder.

Lemon: A natural antiseptic, the acidity of lemon juice destroys harmful bacteria

Apple Cider Vinegar: Prevents the formation of kidney and gall bladder stones.

Honey: Anti-viral, anti-fungal, and anti-bacterial. Boosts the immune system and provides increased energy.

How Much to Drink

The beauty about this colon cleanse is how simple and direct it is.  This juice recipe can be taken daily if you want a deep cleanse or once a week to maintain good health.  Add this cocktail of health to your daily regime and feel the benefits:

• Clearer skin and a natural, healthy glow
• Bright eyes with stronger eyesight
• Easier and smoother digestion
• Regular and productive bowel movements
• Increased energy levels
• Eases frequency of headaches for headache sufferers
• Reduction in allergy attacks

Isn’t it funny how the seasons change so rapidly? Yesterday, I was basking in the Indian summer my city was so gracefully blessed with, and today I am sitting inside with a cup of tea eyeing the falling leaves outside – because just like that, it’s fall.

But truthfully, I don’t mind. I like the changing season; it befits the changing of old ways and encourages the turning over of new leaves. It also summons the beginning of the fall/winter produce cycle, and oh how I love my fall/winter produce!

Some of my favorite fall produce

Turnips, rutabagas, apples, pears and the like start to flourish with life and beg to be used in soups, stews and of course juice. But this year, the ingredient that sets my kitchen alight is beets.

I could eat beets everyday for the rest of my life, but summer weather is not conducive to boiling, peeling and roasting, as that only heats up an already over-heated house. But now fall is here, so my fridge is full of beets.

Beet benefits to the body

Not only do beets lend themselves to any culinary pursuit, they also boast so many benefits for the body. Beet juice helps stimulate the function of liver cells and protect the liver and bile ducts. When consumed regularly, beets can help reduce symptoms of constipation.

For those of us who desire to see the result of our healthy lifestyles, beets help keep the elasticity of arteries, so when consumed regularly they can help prevent varicose veins. And for any woman who desires to reproduce, beets are recommended for pregnant women because they contain folic acid that can help lower the risk of spina bifida and other neural tube defects in newborn infants.

The long and short of it is that beets are “a do” for fall!

I’ll have you know that the very first time I juiced beets, I was slightly apprehensive. I didn’t know how they would mesh with the other ingredients I planned on juicing. But when beets are juiced with ginger, basil and pear, something utterly magical happens – and that something is zingy and sweet!

The Beet Zinger

• 3 beets, lightly scrubbed
• ½ cup basil
• 1 tbsp ginger root
• 1 medium sized pear

Groovin’ on the Wheatgrass Super Food Channel is a great way to increase your energy and vitality.  As with anything labeled ‘super’, it’s important to know what the benefits and considerations are.  You can click here to find out the super-duper benefits of wheatgrass.

Wheatgrass Considerations

The  considerations are simply ways you can better use wheatgrass to get the most benefit for your body.

Drink First. Wheatgrass juice should be taken alone or with other juices only.  Combining wheatgrass juice with other solid foods may cause nausea.  Always take the juice/juice combo on an empty stomach.  First thing in the morning is best.  Don’t eat solid foods for about an hour after consuming the juice.

Detoxification. It’s what wheatgrass does best as a super food.  Because it removes bad fats, heavy metals, carcinogens, and metabolic waste from the human body, there can be uncomfortable side effects.  Expect that you might have a headache, a bit of nausea or G.I. upset.  Once the toxins are removed, the side-effects should no longer occur, while energy and vitality levels will increase.

Wheatgrass and Mold. There are a few varieties of mold that can grow on wheat grass.  The most common is what looks like ‘blue fuzz’ which is a non-pathogenic mold.  It isn’t harmful to the body and does not penetrate the plant.  Simply cut this blue fuzz off and rinse the grass off before juicing.

Care should be taken if the wheatgrass has a white or brown coloring to it.  Both of these are types of mold are harmful to both the plant and the body.  These molds effectively spoil wheatgrass, just like any other food.

Enjoy a one-shot of wheatgrass in any of your smoothie or juice recipes.  Take care to notice how it is affecting you and go with the flow until you feel as if you are on top of the world!

Wheatgrass Juice Recipes

Hula Grass

• 2 cups fresh pineapple (peeled)
• 1 orange  (peeled)
• 1 papaya  (peeled and seeded)
• 2-3 inch round of wheatgrass or 1 oz shot

Citrus-Berry Wheatgrass

• 2 oranges
• 1 banana
• ½ cup fresh blueberries
• 2-inch round wheatgrass
• 1-2 cups ice cubes

Juice the orange and the wheatgrass and then place the juice and other ingredients in a blend till smoothie-like

Click here for additional wheatgrass recipes

Don’t see the one recipe you love? Share your wehatgrass recipes with us in the comments below!

Celery is an unassuming vegetable that has become a household staple.  The addition of celery to salads, soups, and juices provides a subtle yet distinctive flavor that’s always welcome in my book.

Nutritional Benefits of Celery

As a diuretic, celery’s main benefit is its immense water content.  Celery has so much water, it’s actually a negative calorie food – i.e., you actually burn calories while you eat. In addition to water, celery’s potassium content helps assist in body fluid regulation and stimulates urine production.  Celery assists in ridding the body of excess fluid and toxins.

Celery’s blood pressure reducing properties has long been recognized by Chinese medicine.  But western medical research has discovered a compound call phthalides, which assists the muscles around the arteries to relax and allow dilation of those vessels. With less constriction, blood can flow easier and at a lower pressure. Phthalides also reduces stress hormones, one of the major culprits contributing to high blood pressure.

A possible cancer preventative, celery contains coumarins which combats free radicals. In this fight, celery helps to lessen the damage inflicted upon cells, decreasing mutations and the potential for cells to become cancerous.

Additionally, coumarins increases the activity of certain immune-defending white blood cells, and more specifically against cancer cells.  Another compound in celery, acetylenics, is believed to stop the growth of tumor cells.

Celery provides 44% of the recommended daily value of Vitamin K.  Vitamin K assists in blood clotting, the preservation of bone density, the prevention of calcification of the cardiovascular system, and proper brain/nervous function.  Vitamin K is also an antioxidant and an anti-inflammatory.

History of Celery

Today’s celery was cultivated from wild celery.  Wild celery is thought have originated in the Mediterranean and eastward to the Himalayas.  Wild celery has less stalk and more leaves.

Celery was first used as a medicine and then as a food. The original mention of celery (leaves) as medicine appears in the Odyssey, epic by the Greek poet Homer.

A few more celery facts:

• Celery is in the same vegetable family as carrots, fennel, parsley, and dill
• Celery is a biennial which means that it has a two year life (growing) span
• The roots and seeds of celery can also be used for cooking and for medicine
• Ancient Greeks used celery leaves as laurels for renowned athletes
• Ancient Romans used celery as a seasoning
• Eating raw celery become popular in 18^th century Europe
• Celery came to the United States in the early 19^th century

Selection and Storage of Celery

Choose celery that is crisp and snaps when pulled apart. The stalks should be tight and compact and not splayed.  The leaves should be a pale to bright green in color.  Avoid celery that has yellow or brown coloration in the leaves.

Store celery in a sealed container, plastic bag, or damp cloth in the refrigerator.  Avoid freezing as celery will wilt in frigid temperatures.

Juicing with Celery

Celery is a fantastic addition to many juicing recipes.  Try these combinations:

• Celery, beet, and carrot
• Celery, cucumber, green apple, parsley, kale, and ginger
• Celery, cucumber, and carrot