If your morning is anything like mine, it’s craziness from the moment your feet hit the floor, till you run out your door! Most mornings I am the only family member who has yet to enjoy breakfast by the time I’m dropping my kiddos off at school. Knowing that I was missing out of the most important meal of the day, it was time to make a change in our routine.

I only had to rearrange 5 little minutes and I grabbed my blender.  I throw in a couple ingredients, blend it up, and pour it into a traveling glass. I drink my meal in the car, and satisfying many of my daily required fruits and veggies on the go!

What are the benefits of blending?

Certain fruits like bananas and avocados can’t be processed in a juicer. Both of these fruits have amazing health benefits, and they should be happily consumed.

Greens can be made in your blender as well, and since you’re not discarding your pulp, you are getting the fiber that would normally be removed with juicing.

Liquids cannot be added to your juicer, so blending is beneficial when you want to add other ingredients, like water, milk or yogurt.

In my humble opinion, the biggest plus side to blending is the ability to use frozen fruit. Frozen fruit and vegetables are usually flash frozen at its peak of freshness so you are retaining all the goodness that the produce provides.

In the “off season” for berries, it’s much more cost effective for me to purchase frozen berries vs. fresh. I can stock my freezer full and not worry about running out of ingredients, or having my fresh ingredients spoil, before my next trip to the market. You can also just throw your ripened bananas into the freezer, skin and all. They will still peel easily when frozen.

Blending: some of my favorite juice and smoothie recipes

 Pineapple Spinach Juice

• 1 cup of pineapple, cubed
• 1 cup of spinach, chopped
• ¼ cup fresh parsley, chopped
• 8 ounces of water
• ½ teaspoon of ginger, grated (optional)

Place the water in your blender, followed by all the other ingredients. Blend on high for 30 seconds (starting on your lowest speed, working up to the highest speed for only about 10 seconds) or until smooth. Pour into a glass and enjoy!

Blueberry Banana Smoothie (pictured)

• 1 cup of blueberries (fresh or frozen)
• 1 banana, peel and cut into 2 inch (fresh or frozen)
• ¾ cup of milk, or almond milk
• 6 oz of greek style yogurt
• ½ cup of ice

Place the liquid in the blender, followed by all the other ingredients and blend until smooth.

We change this smoothie up daily by using a different flavor of yogurt. Try Vanilla, Banana Cream Pie, or Raspberry. Be sure to read the label on your greek yogurt. Many are high in calories, sugar and carbs. Our family prefers Kroger’s CarbMaster yogurt at only 60 calories, 4g Carbs, 3g Sugar and 8-9g of Protein.

I’d love to hear your favorite blended beverage recipe! Leave your comments below!

So, I figured I would just throw up (not literally…err) my quick and delicious juice recipe that I just tried!  It was a completely random mish-mosh of items as I was shopping for the week at the grocery store.  I basically took the freshest looking items and started ‘imagining’ what they would all taste like together!

I just started using the Omega VERT Juicer and figured I would give it a go with some of the softer varieties of items.  I had been using it on all green juices for several weeks (kale, spinach, cilantro) and it has performed incredibly well.  It is, however, a bit hard to clean because of the screen inside – alas, if you juice up a bit to save (I use the Nutri-Vac juice container system which is pictured in one of my photos!) then you are good to go for at least a couple of days.

Without further adieu, I present to you the JuicyJosh Pineapple MishMosh Juice Recipe:

• One super ripe Pineapple
• Three fresh Valencia Oranges
• 1 Red Plum
• 2 Apples
• This should yield just around 56 Ounces of Fresh Juice!

The rest of it is a cinch!  Just prepare all your goods for juicing.  The feed-chute in the Omega VERT is of decent size so it doesnt require that much work to prep the items.

I did put the pulp through the machine twice just to make sure every last bit was squeezed, but overall, I’m satisfied and happy we are selling this juicer! (Note: you will see some bananas, cherries and a cantaloupe in my picture…these were NOT included in juice mix..they were just my snacks!)

Cheers!!  Would love any feedback on how you enjoy the recipe!

Inflammation is the body’s initial healing response to acute injuries or illness. Problems arise when the body fails to shut off the inflammation process, and the result is diminished blood flow, an increase in pain, and escalating inflammation.

Recognized as the culprit behind many chronic and degenerative diseases, inflammation is implicated in the initiation and progression of arthritis, atherosclerosis, periodontal disease, inflammatory bowel disease and cancer. In short, inflammation sucks.

Inflammation is uncomfortable at best, but at worst it can be completely debilitating. In some cases, preventative measures can be taken to slow the condition from worsening. However, many over the counter anti-inflammatory medications can cause upset stomachs. But for those with mild cases of inflammation, a holistic approach can provide relief.

Ginger root and more: a natural anti-inflammatory

Ginger root is used worldwide in various herbal traditions. Its primary use is to prevent and relieve nausea, indigestion, heart rhythm irregularities, inflammation and pain. In cases of autoimmune diseases, ginger is widely used to reduce arthritic symptoms, inflammation related to ulcerative colitis, and digestive irritation. Ginger is also reported to lower cholesterol levels, inhibit replication of herpes simplex virus, and used in the prevention of blood clots.

Bromelain is the active enzyme in pineapple, and in numerous studies, bromelain and other digestive enzymes have been shown to ease inflammation in joints, soft tissues, muscles and organs throughout the body. Proteolytic enzymes work by digesting and deactivating inflammatory compounds that build up in the body.

Blueberries are loaded with anthocyanins, a type of poly phenol antioxidant that boosts immunity and protects the body from free radical damage, which triggers inflammation. Other good sources of poly phenols include blackberries, strawberries, raspberries and cranberries.

The merit of anthocyanins and polyphenols cannot be understated, as they are essential to every single body process. If you only do one thing for your body, make sure that you get enough anthocyanins and poly phenols.

Blueberries, ginger and pineapple lend themselves very nicely to most juice combinations. Ginger will add a subtle spice, while blueberries and pineapple offer a refreshing sweetness. And together the juice of ginger, pineapple and blueberries makes for a refreshing and proven anti inflammatory sipper!

Summer is in full swing and it is hot, hot, HOT!  Cool down by making your own frozen fruit pops. Homemade frozen fruit pops combine freshly fruit juice and the juice pulp to bring a taste of summer to your own backyard.

Pineapple is a fruit that’s exceptionally juicy and therefore makes a great frozen treat. Plus, pineapple brings a taste of the tropics which lets us dream of sandy beaches and enjoying frosty treat under a palm tree.

Pineapples are unique in that they are an amalgam of many blooms whose solo fruitlets fuse together around a core. The fruitlet is identifiable by its “eye” marked by the spiny marking on the pineapple’s surface. Pineapples are cylinder shaped with a scaly green, yellow, or brown skin topped by a spray of  blue-green leaves. Even though the fruit may look sort of ‘scary’, it’s the inside that counts – a vibrant and fibrous yellow flesh that is tender and sweet.

Preparation of the Pineapple

Place the pineapple on its side and slice off the stem. Set the pineapple upright and slice off the skin as close to edge where the flesh and the skin meet. Cut away any ‘eyes’ that need removed. Cut the edible flesh away from the core.

Juicy Pineapple Pops – add more juice than pulp

• ½ cup fresh pineapple juice
• 1 tsp pineapple pulp

Fruity Pineapple Pops – add more pulp than juice

• ½ cup pineapple pulp
• ¼ cup pineapple juice

To Make Frozen Treats

• Juice the pineapple (and other fruits as desired). Remember to reserve the pulp as needed.
• Mix the fruit and pulp in a liquid measuring cup that has a pour spout.
• Pour the mixture into paper cups or popsicle molds. Put popsicle sticks into the cups/molds and freeze.

Other Options

• Add an equal amount of both fruit and juice (1/2 cup of each)
• Mix more than one flavor, for example ½ cup pineapple juice and ½ cup strawberry juice. Try any and all combinations that strike your fancy.

Pineapple Nutrition

One cup of pineapple has 75 energy packed calories. Dense in manganese, the pineapple provides over 120% of the recommended daily value.  Our mitochondria, i.e. our energy production factories, require manganese to stay at top performance. With the pineapple’s quality dose of Thiamin (Vitamin B1), the pair further promotes energy production and antioxidant defenses.

Of course, Vitamin C is a big part of the pineapple’s allure, containing over 40% of the daily value. Need more Vitamin C? Simply eat a 1 cup serving of pineapple.

Due to a complex mix of substances collectively called “bromelain”, it’s believed that eating pineapples can improve digestion. Though bromelain exists primarily in the stem and core, those with digestive issues may wish to talk with their healthcare provider about bromelain extract.

Pineapple History – A Sweet Tale of Travel

The pineapple is thought to have origins in South America, but this fruit came to European attention when it was discovered on Guadalupe Island in the Caribbean. While cultivation in Europe failed due to climate, the fruit spread throughout Asian, Africa, and the South Pacific where conditions were just right.

Pineapples are highly perishable. American colonists typically had to make do with sugar-coated pineapples since transportation of foods was exceptionally slow. So, fresh pineapples inevitably became a status symbol of wealth and class.

The pineapple was a symbol of hospitality in the Caribbean. European visitors soon recognized their welcome if a pineapple was placed outside a village. This tradition spread to Europe and then to colonial North America. You can still see carved pineapples and pineapple statues on top of gates and columns in North American historic homes.

Selection and Storage

Choose a pineapple that feels heavy for its size. The only difference in size is that a larger pineapple has more edible flesh. Size does not typically indicate sweetness or juiciness. Avoid fruits with soft spots, bruises, or darkened ‘eyes’. Pineapples with a fragrant sweet smell at the stem are the best choice.

The pineapple can be left at room temperate for a couple of days. Allowing it to sit out for two days will give the fruit more time to become softer and juicier. Do watch the pineapple closely to make sure it doesn’t spoil. Otherwise, wrap the fruit in a plastic bag and refrigerate for 3-5 days.

Store cut up pineapple in an airtight container in the fridge. Retain some of the juice when you cut the pineapple as this luscious fruit retains its flavor best when it marinates in its own juice.