In order to keep myself on my healthiest dietary track, I simply filled half my plate with fruits and vegetables. Imagine my surprise and delight when the USDA (U.S. Department of Agriculture) got rid of the ol’ pyramid, and replaced it with an easy to understand food plate that followed my same tried and true guideline!

The point of the USDA plate diagram is to give us a better visualization of what meal portion sizes are to look like in healthy living. The plate is broken up into 4 sections, with a cup of dairy off to the side. Each half of the plate has a split of about 60/40. On one side, the 60/40 split is between your protein (40%) and your grains (60%). The other side is your fruit (40%) and your veggies (60%).

Why are fruits and veggies so important?

There are many brilliant aspects to fruits and vegetables. Our bodies require a daily supply of vitamins and minerals, and these plants are the perfect source. Plus, fruits and veggies contain disease-fighting phytochemicals, which is something that you typically can’t replace by simply popping a daily multi-vitamin pill.

Thanks to all these special ingredients, a diet of fruits and veggies can reduce your risk of heart disease, type II diabetes, high blood pressure, and certain cancers.

Keeping all this in mind though, I have to admit that my own personal favorite thing about vegetables and fruit is that they are low in calories, but high in fiber. So you can eat a ton without blowing your diet, and the fiber keeps you feeling fuller, longer (plus, fiber is necessary to clean your insides out).

What does my half a plate look like?

Don’t deprive yourself, and keep it simple. My family still indulges in pizza night! But we juice up our daughters favorite strawberry smoothie, and we start our meal with a salad. By the time we get to the pizza, we only want a slice or two, and my family of four can easily share a large pizza.

At breakfast time, you can mix all kinds of fabulous veggies, like tomatoes, spinach, bell peppers, green onions, into egg whites for a fabulous omelet. You can also try stirring sliced fruit, like banana, berries or peaches into your yogurt.

Sliced fruit is also a favorite dessert of mine, topped with a dollop of lite or fat free whipped topping. Make lunch fun by mixing a fruit, veggie and protein all together, like ants on a log (celery, smeared with peanut butter, topped with raisins). Or for a fun and allergy free alternative, try Nutella!

How do you incorporate fruits and veggies into your everyday meals?

Tell us in the comments below!

The power in both of these juices is the no-holds barred essence of nutrition in the ingredients, like organic spinach, celery, carrots, cucumbers, and parsley.

Spinach offers an exceptionally well-rounded approach to vitamins and minerals to get your daily values. Click here to learn more about the nutritional benefits of spinach.

Celery is the King of Vitamin K with over 44% of your daily value. Vitamin K is a powerful bone-builder, supports the cardiovascular system, and smooths the way for a healthy nervous system. Celery, unassuming as it is, does more than you think. Click here to find out more.

Carrots, of course, are a staple in any juicer’s pantry. Carrots offer the power of orange, a.k.a beta-carotene. Click here to read what else the carrot offers.

Cucumbers add support to the health and luminosity of your skin. Adding celery to your juices soothes skin irritation and reduces swelling. Click here to learn more about cucumbers.

The inclusion of parsley in both of these recipes adds a gentle detoxifying effect. In addition to supporting the liver, this vibrant herb does a whole bunch of other good things to your body. Read more about parsley here!

Vibrant Veggies

This juice gives a wake-up call to your digestive system, getting it “on-line” for the day, gently. Because of its dense nutrients, dilute the juice concentrate with water. A 50/50 split of juice and filtered water does the trick. Choose organic veggies for the best taste and absorption.

• 1 medium cucumber
• 4 stalks of celery
• 2-3 handfuls of spinach
• 8 green or red leafy lettuce leaves
• 1 handful of flat-leaf or curly parsley
• ½ – 1 lemon
• Options: add arugula, kale, alfalfa sprouts, or micro-greens.

Juice all the greens together and add lemon to your taste.  Lemon will enhance the alkalinity of the juice. Remember to mix the juice with filtered water at a 1 to 1 ratio.

Detox Your Day

This juice is sweeter and not as green-tasting, but is still chock full of nutrition. This is a light and delightfully gentle daily detox.

• 3-5 carrots
• 1-2 handfuls of spinach
• 1 handful of flat-leaf or curly parsley
• 3 stalks of celery

Juice the ingredients in order. Dilute with water as desired or drink straight up.

Seeing the plus sign on the pregnancy test or getting THE phone call from the doctor saying, “You’re pregnant!” is a joyous occasion, but it’s also overwhelming knowing that the health choices you make affect not only your own body, but now that of your unborn child.

For those who maintained a healthy lifestyle before becoming pregnant, making large dietary changes is likely unnecessary – only a few simple changes will ensure your unborn baby receives all the nutrition needed for healthy, normal growth. For the those who may not have prioritized nutrition, there are ways to catch up.

Juicing and pregnancy go hand in hand since juicing benefits you and your baby by providing a fresh and rich source of vitamins and minerals that ensures a healthy pregnancy. It also fortifies your body, as a healthy pregnancy demands quite a lot from a woman’s body. Juicing ensures that an expectant mother isn’t starved for nutrition by her unborn baby.

The importance of a nutritional diet during pregnancy

A nutritionally balanced diet increases the chances for normal brain development and normal birth weight, and decreases chances for complications in pregnancy. Fresh juices have also been shown to moderate or eliminate many common pregnancy complaints like as fatigue, morning sickness, constipation, anemia and preeclampsia. It can also reduce recovery time after delivery.

What to juice during pregnancy

Juicing high fiber foods such as vegetables and fruit assists digestion and can help to calm symptoms of heartburn. In addition to fiber, fruits and vegetables are a rich source of minerals and vitamins. Juicing and pregnancy are nutritionally related, because it is recommended that during pregnancy, mothers should consume at least two raw fruits and three raw vegetables daily, including at least one high Vitamin C fruit such as an orange.

Many women report feeling overwhelmed by all the nutritional requirements of pregnancy, fearing that they may not be getting enough of the necessary nutrients to grow a thriving baby. Having to consume the recommended amount could be a daunting task for some.

But when an expectant mother commits to juicing, she can rest assured that she is meeting her daily minimums. Because juicing concentrates the nutrients into one serving, it’s makes getting the proper nutrition a much more manageable feat. And for those suffering from severe morning sickness, juicing enables them to get the nutrients that baby needs.

Juicing and pregnancy are, in my opinion, inseparable as juicing is a quick, simple, and tasty source of nutrients for both mother and child. Juicing while pregnant is a handy and delicious way to ensure a healthy mother and baby.

What are some of the things you’ve done to deliver nutrition to you and your baby during pregnancy? Share with us in the comments!

Nutritional info on potatoes

A single cup serving of a potato is a good source of:

• Vitamin C (25% of DV)
• Vitamin B6 (20% of DV)
• Copper (20% of DV)
• Potassium (15% of DV)
• Manganese (14% of DV)
• Dietary Fiber (14% of DV)

Nutritionally dense, the same 1 cup serving is only 58 calories.

To keep the benefits of this fibrous veggie intact, avoid adding butter or sour cream, or deep frying. For a bit of healthful flavor, add some yogurt and chives. Not only will you be getting the probiotic power of yogurt, but also the protein power.

Antioxidant Phytonutrients are part of this tuber’s charm. Included are carotennoids, flavonoids, and caffeic acid, and patatin, all which knock-out free radicals. New research from the Agricultural Research Service has found that the potato is an antioxidant powerhouse that can contend with the goodness found in spinach, broccoli, and Brussels sprouts. Potatoes are a lively and nutritional addition to your diet.

Potato Lore

Potatoes are from South America and have been grown in the Andes for somewhere between 4,000-7,000 years.  The potato is easy to grow in high altitudes, which explains its profundity. There are over 5,000 varieties of potatoes in the world and 3,000 of them are grown in the Andes. Of all of these, about 100 are cultivated for edibility.

The potato was introduced to Europe by Spanish explorers in the 16^th century. Spanish sailors used potatoes aboard ship to prevent scurvy.

Yet, the spread of the potato was hard-won. Even though the potato is easy and inexpensive to grow, people were suspicious of this tuber since it is a member of the nightshade (translated as ‘poisonous’) family. But also, because the potato went unmentioned in biblical texts, some people believed that potatoes would cause disease.

Of course, the famous Irish Potato Famine is legendary, causing one of the largest diasporas in history. A blight caused widespread starvation throughout Ireland, killing over 750,000 people. As a result, hundreds of thousands of people emigrated from Ireland to find succor elsewhere.

Potatoes were imported to the United States in the 18^th century by the Irish (irony, anyone?) Due to prejudice and distrust, non-Irish immigrants avoided this tuber. It wasn’t until the 19^th century, with proven ease of cultivation and cheap production, that the potato finally caught on.

Over time, the reputation of this vegetable changed, but only with a grand marketing scheme. Many governments made efforts to ‘rebrand’ the potato. And the rest, as they say, is history - the potato is now the #1 produced veggie crop in the world.

Selection and Storage of potatoes

Avoid purchasing the big plastic bag of potatoes. The plastic can sometimes hasten the decay of the entire bag of potatoes. Instead, choose from the bulk bin, which allows you to choose each potato individually. Don’t bother with potatoes that have been pre-cleaned. A potato still in its ‘dirt’ has greater protection from any bacteria that may be picked up along its transport from farm to store.

Choose tubers that are firm and smooth. Pass up any that are oddly shaped or showing dry or wet rot. Avoid potatoes that are sprouting or green in color. The green coloring is indicative of solanine, a toxic substance which can cause headaches, diarrhea, and circulatory or respiratory issues.

Potatoes store best in a dark, dry place, with a temperature between 45-50^o F (7-10^oC). And while most modern families don’t have a root cellar, you should be able to find a place in your home where you can emulate these conditions.

But avoid the fridge as it breaks down the starch in the tuber into sugar—destroying the taste of the potato. Avoid direct sunlight as it hastens decay and the production of solanine. Store potatoes in a paper or burlap sack. Don’t store potatoes near any onions as they will hasten each other’s decay.

Potato Apple Harvest Pancakes

Combined with the harvest sweetness of apples, Potato Apple Pancakes offer the perfect weekend pick-me-up to get your day flowing!

• 2 cups potato pulp
• ½ cup apple pulp - Click here for nutritional benefits of Apples
• 1 ½ cups almond or other nut milk - Click here for a nutritional profile on Almonds
• 4 egg whites or egg replacement
• ½ cups spelt or quinoa flour
• ½ tsp pepper
• 1 ½ tsps sea salt or real salt
• Oil spray, ghee, or light oil for cooking
• Apple topping (recipe below)

Mix all pulp and nut milk in a small bowl. In a large bowl, mix egg whites, flour, and spices. Add pulp mixture and blend. Heat oil in a large frying pan. Use 3 Tbs of batter per pancake. Brown until crispy on each side. Serve with Apple Topping.

Apple Topping

• Apple pulp
• Add ½ tsp of apple juice to moisten

Conversion Guide

• 6 medium apples = 2 cups of juice
• 6 medium apples = 1 ½ cups of pulp
• 8 potatoes = approx 2 cups pulp

It’s no secret that smoothies are pretty commonplace around here, and as my excitement for blended drinks leaps off the screen through my words, I find it hard to contain!

I’ve said it before and I’ll say it again, I love smoothies because they lend themselves so well to nutrition. I pack mine full of fruits and vegetables, so getting my recommended daily requirements of vitamins and minerals is a cinch.

Smoothie making isn’t rocket science, but here are a few simple rules that can help you make the best smoothie possible.

• Every green smoothie (check out this broccoli and grapes smoothie, for example) needs a fruit to balance it out. This is especially crucial for the green smoothie newbie. There is nothing more off putting than the thought of drinking cold vegetables.
• Ensure the consistency of your smoothie is creamy by varying frozen and fresh ingredients. I prefer a 50/50 ratio of fresh to frozen ingredients. Otherwise the smoothie is too thick or too thin, and nobody, especially me, wants to consume a smoothie that’s more like chunky juice.
• Hold the ice. If you adhere to step number two, you won’t need the ice for consistency. Plus when the ice melts, it leaves a watery mess that is just plain yuck. So trust me when I say hold the ice.
• Balance the water. Too much juice and you will face a sugar high. On the contrary, if you use too much water, it might not be palatable. You will find some schools of thought that say a healthy smoothie doesn’t contain juice, but I like to enjoy my smoothie, not wince as I gulp it back as quickly as possible.
• Get the perfect ratio. I find a ratio of 1 part juice to 3 parts water or milk makes for a wonderfully flavored smoothie. However if my smoothie is loaded with vegetables, I prefer a ratio of 1 part juice to 1 part water.

Smoothies aren’t just for fruit and vegetables. With the addition of chia seeds, oat bran, wheat germ or flax, smoothies can be a complete and filling meal, not to mention a fiber dynamo. If it can be blended, it can go in a smoothie.

Smoothies are a completely bespoke creation that you can tailor to your moods or dietary needs. You are the author of your own smoothie, so don’t be afraid to experiment – and soon enough you’ll be a smoothie enthusiast just like me!

What are your best tips for creating the perfect smoothie? Share with a comment!

Nutritional Benefits of Broccoli

Detox: broccoli helps the body detoxify with a special combination of 3 phytonutrients: glucoraphanin, gluconasturtiian, and glucobrassicin. These goodies support the detoxification process from activation, to neutralization and elimination. Broccoli helps to control the detoxification process at a genetic level.

Vitamin A and K for Vitamin D: this green goddess of a food has more than ample amounts of both of these vitamins. At over 194% of the daily value of K and 45% of A, the combination of these two help the metabolism balance of Vitamin D. For those with a Vitamin D deficiency (which research finds is just about everyone), including broccoli in your diet will help you retain this vital vitamin.

Anti-Allergen / Anti-Inflammatory: as a rich source of kaempferol (a flavanoid), broccoli assists in reducing the impact of allergens on the body. This in turn gives broccoli unique anti-inflammatory properties.

Antioxidant: broccoli is a leader in amongst cruciferous vegetables for its concentration of Vitamin C. As an antioxidant, Vitamin C provides long-term support of oxygen metabolism when accompanied by recycler flavanoids – which of course are also contained in this vibrant green package. Other antioxidants that broccoli provides are Vitamin E, manganese, and zinc.

Heart Health: the spectrum of B vitamins in broccoli contributes to a healthy heart. Broccoli’s concentration of folate, B6, and the other B-complex vitamins fights the formation of homocysteines which increases our risk of atherosclerosis, stroke, and heart attack.

Stomach Health: eating raw broccoli and broccoli sprouts is a great treat for your stomach and stomach lining. Broccoli assists in the reduction of a bacterium called heliobacter pylori. When this bacterium overgrows it causes G.I. upset. Broccoli (especially raw broccoli) helps to keep this bacterium in check. This is due to broccoli’s high glucosinolate content which focuses directly on the stomach lining cells.

Low in Calories: 1 cup of broccoli is only 44 calories while the health benefits are endless.

How did broccoli come to be?

Broccoli was developed from a wild cabbage in ancient Rome. In Italian, broccolo, means “cabbage sprout.” This green goodness traveled to the Near East and then back to Italy for further cultivation. Italian immigrants brought broccoli to the New World.

Selection and Storage of broccoli

Choose broccoli with florets in tight, compact clusters. The floret clusters should have a uniform color ranging from dark green, sage, or purple-green. If the floret clusters are yellow or if there are any yellow flowers blossoming, the broccoli is overripe. Stalks and stems should be firm.

Store in a refrigerated plastic bag with as much air removed as possible. Broccoli will keep for about 10 days. It’s best not to precut nor wash broccoli before storage, as it causes the Vitamin C will degrade.

Green Broccoli Machine Smoothie

• 1 cucumber
• 3 -5 broccoli florets
• 1 kiwi (peeled and frozen)
• 1 bunch of green grapes (frozen)
• Ice and water

Click here for the health benefits and additional recipes for cucumbers.

Juice the cucumber and broccoli. Place in a blender, add the fruit, ice, and water. Enjoy!

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

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?

• Purify and build the blood
• Improve circulation
• Cleanse the liver, kidneys, and bladder
• Cleanse the intestines
• Combats high blood pressure, anemia, menstrual problems and cancer

Calypso Beet Juice Recipe

Typically, I add a lemon juice to my favorite beet juice recipe. Yet one day, faced only with limes in my fruit basket, I threw two into the mix and was pleasantly surprised at the taste. Lime juice added an island flare reminiscent of Miami Beach and the Bahamas. It made this desert dweller feel as if I was at the beach renewing my belief that adding a lime to just about anything makes life better (and made me want to dance around a bit).

• 3-6 carrots
• 1 medium beet
• 1 inch piece of fresh ginger (or to taste)
• 1-2 limes (to taste)

Juice the carrots, beets and ginger, then add the limes one at a time. Taste the juice in between each lime to get the island flavor that suits your taste buds.

Carrots, Ginger, and Lime Oh My!

• Carrots are a prime source for beta-carotene, which turns into Vitamin A, important for promoting healthy eyes, supporting the immune system, and is keeping your liver in shape. Carrots are a juicing staple because of their fabulousness.
• Ginger is soothing for the digestion and combats motion sickness, all while adding a sharp, spicy taste. You can’t go wrong with a bit o’ ginga’.
• Lime is high in Vitamin C and also supports the digestion. Limes are yummy.

Beet Basics

Cleansing Agent: Beet juice is a strong purifier and ideal for alkalizing your system. Beets contain a nutrient called betalains which provide antioxidant, anti-inflammatory, and detoxification power. The full benefits of betalains are best found in raw beets/raw beet juice. The combination of antioxidants is unique to beets giving them a place of status among raw vegetables.

Vitamins and Minerals: Beets contain high amounts of folate (folic acid), manganese, Vitamin C, and potassium, making them a welcome addition to any diet. They are also rich in calcium, magnesium, and phosphorous and to a lesser extent iron, zinc, copper, and selenium.

Origins: The cultivation of the beet is over 4,000 years old. From the ancient Babylonians to the early Greek and Romans, and forward even into the Renaissance, the beet and beet leaves have a long and stately history as a medicinal root. Beets are cultivated worldwide in Africa, Europe, Asian, and India (and of course North America). Mythology holds that the Goddess of Love, Aphrodite, partook of beets to retain her beauty. Folklore suggests that if a man and woman eat of the same beet, they will fall in love.

Cautions: It is better to dilute beet juice with other juices. You may experience a coloring of the urine after drinking beet juice, a phenomenon called ‘beeturia,’ or a coloring of the stool. Drinking straight beet juice is not recommended.

So, now that we’ve covered the basic of beets, how do you take your beet juice? Share your comments below!

Health Benefits

Tomatoes are one of those fruits that give you a vitamin supercharge providing over 50% of your daily Vitamin C needs in a one cup serving. That same cup is action-packed with over 20% of your daily Vitamin A, 15% of vitamin K, 10% of potassium, and a veritable spectrum of over 5% of B1, B2, B3, B4, and B6. And that only tips the edge of what tomatoes offer. Tomatoes include have protein, phosphorous, magnesium, and iron. Yes, iron. All the benefits are yours for the low, low cost of only 37 calories per one cup serving. Oh and yes, tomatoes are packed with fiber too – about 10% of your daily requirements.

From a wide angled health perspective, tomatoes are a good source of antioxidants in the form of lycopene, a natural cancer preventative most proactive in the pancreas, colon, and prostate. However, it’s said that if you have an arthritic condition, you should avoid tomatoes and other nightshade vegetables.

Juicing Tips

For juicing, choose a tomato that has a lot of water content, good for making paste (Roma), and aren’t overly sweet. The more varieties you choose while juicing, the better quality the taste. Mixing it up = More flavor. The riper the tomato,the  better the taste and yield. Choose organic for a better taste and a healthier juice.

Spicy Top Notch Tomato

• 3 ripe tomatoes
• ½ red pepper
• 1 celery stock
• 1 apple
• 1 Tbs. nutritional yeast (packed full of B vitamins and a complete protein)
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp of tamari (or Worcestershire)*
• pinch of freshly ground black pepper
• 3 drops of your favorite hot sauce (I like Cholula or Crystal)

Juice the tomatoes, pepper, celery, and apple. Add all other ingredients to the juice and stir.

*If you eat gluten free or are a vegetarian, check the label of Worcestershire sauce carefully as some contain wheat and/or anchovies.