The power of Juicing

Juicing is the best way to ingest large amount of living dense foods and nutrients in your body. We live in an era where food isn’t as rich as it used to be, the soil has less nutrients because of intensive farming and production. To get all the nutrients needed we need more whole food. Raw, or not, you need a lot of living foods to feel your best, plus, juicing heals and has been proven to cure people with severe diseases. We are fortunate enough to have the technology to extract the nutrients from food and separate them from the insoluble fibers. This way you won’t eat and chew all day long to achieve your vitamins and minerals intake. There are some things you should know about juicing, and what not, to get the best results, so let’s discuss about it.

Fibers
There are two types of fibers found in fruits and vegetables. Soluble fiber and insoluble. When you juice, the insoluble fiber is removed. This is the thicker fiber like the skin and the “filaments” just like in celery. The main objective of the insoluble fiber is to “trigger” the digestive system by chewing. Just like the smoothies, when you juice, you have to “chew” or swirl the liquid in your mouth to trigger the digestive system. The positive part about not having the insoluble fibers, in comparison with smoothies where you keep all the fibers, is that it’s easier on your system, you have less material in your gut and stay in a “fasting” state. Therefore, I highly suggest that a green juice should be your first “meal”. The soluble fiber is the pulp found in fruits and vegetables. This is what feeds the healthy bacteria in the gut, the probiotics. This is the fiber you need for digestion and to prevent all kind of digestive disorders. When you juice, you keep the soluble fiber.

Fruits
You should juice greens rather that fruits. You will have too much sugar as a result of juicing fruits. It’s still better than buying a commercial fruit juice of course. But if you do, mix it up with some water. The best fruits to juice are: Green apples with greens, Watermelon is good, organic is best; you should juice the skin of the watermelon which contains more nutrients than the red part! Otherwise, for best results and healing proprieties, juice greens.

Greens
Celery, cucumbers, wild greens and dark leafy greens, like Kale and Spinach, should be the base if you are juicing greens. Add ginger and lemon to a green juice will highly enhance flavours and medicinal proprieties in green juice.

Food combination
Some foods aren’t compatible with others and you should be careful. Leafy greens and non-starchy vegetables go with everything. Herbs, spices, citrus and ginger are neutral. Carrots should only be mixed with green apples and ginger. For the most part, stay in a category and do not go crazy with too much ingredients.

Buying a Juicer
There are a lot of different kind of juicers in the market and it can be a struggle to choose which one is best. Some are better to juice fruits, other greens. Some are versatile and you can use to also crunch ingredients like seeds and nuts or create dough out of sprouted buckwheat for exemple. Depending on your budget you can always find cheap ones. Personally I see it as an investment. I really like the Omega juicers because they are versatile and it’s not going to break easily, in fact, I might have it for the rest of my life! I have the model NC800 HDS which is a “masticating version” that slowly crunch the ingredients without damaging and creating oxydation. I also use it for many culinary options.

 

Recipes


Ginger Blast
50g of Ginger
1 Lemon (with skin if organic)
1 Head of Celery
2-3 Medium size Cucumbers
Handful of Parsley


Carrot “Mineralizer”
7 Carrots
3 Green apples


Chlorophyl Boost
4 cups of Spinach
Handful of Dandelion greens
Handful of Mint
1 Head of Celery
1 Lemon


Total Detox
1 Head of Cilantro
50g of ginger
1 Lime
2 -3 Green Apples
1 Head of Celery


Wild Energy
Handful of Dandelion greens
Handful of Plantains
Handful of Carrot Greens (wild)
3-4 Medium size Cucumbers
1 Lemon
40g of Ginger


Kale & Ginger Turmeric
1/2 a Head of Kale
1/2 a Head of Celery
2-3 Medium size Cucumbers
40g of Ginger
40g of fresh Turmeric
1 Lemon
Pinch of black pepper (highly improve absorption of Turmeric)


I hope you enjoyed this introduction to juicing. Please feel free to share some recipes in the comments and give it a like!

 

Photo by Toni Cuenca on Pexels.com

Carrot Cake – Vegan – Raw or cooked

Super easy recipe. Super tasty. Super healthy. What to ask more? Here it is!
For this recipe you need a high speed blender or food processor.

 

Ingredients:

 

The Cake:
6 to 8 Carrots
70g of Chestnuts Soaked
25g of Thompson raisins
10 Medjool Dates Soaked
1 Tbsp of Cinnamon
1 Cup of Coconut flour
1/2 Tbsp of Salt
50g of Ginger
2 Tbsp of Coconut oil
The Icing:
1 Cup of Cashew
2 Tbsp of Coconut oil
3 Tbsp of Nutritional Yeast
1/2 Cup of Maple Syrup

The Cake:
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First step is to grate 6 to 8 carrots and 50g of ginger. If you have a juicer, then make yourself a carrot juice and keep the pulp for this recipe! Put in a large bowl.

In your high speed blender or food processor, put the chestnuts and give it a little pulse until they are in small pieces. Add them to your large bowl.

In your high speed blender or food processor, put your soaked Medjool dates, cinnamon, salt and Coconut oil, with a little bit of water until you have a thick caramel. Add to your large bowl.

Add the rest of the ingredients in the bowl: Coconut flour and Thompson raisins. Mix well. Put in a cake pan. You can put in the dehydrator to give it a little crust or in the refrigerator.

For the icing:

In your high speed blender, add all the ingredients: Cashews, Coconut oil, Nutritional yeast, and Maple syrup. Blend until smooth.

Spread on your cake and put in the refrigerator for solidification.

For the cooked Vegan option:

Add 75g of flour with 2 Tbsp of soaked Chia seeds to the cake and put in the oven at 180°C for 35 to 40 minutes.