The Juice Lady's Juicing for High Level Wellness and Vibrant Good Looks

Book by Calbom MS CNN Cherie

Chapter I

Juice Recipes
Why not start your day with a glass of energizing juice? Instead of coffee midmorning, try a true pick-me-up with a fresh juice break. Any time of day, fresh juice offers one of the best sources of energy available. And its so easy--especially with a good juicer (Choosing the Best Juicer) and some delicious recipes.

The recipes in this section are designed to be user-friendly. For example, a handful of parsley or a handful of spinach is listed instead of two tablespoons of parsley or spinach juice. This makes it easy to grab herbs and vegetables when you are in a hurry without worrying about measuring amounts.

To make the nutrition information in this section as fun and accessible as possible, I have added a Nutrisip with each recipe. Nutrisips are nutrition tips that inform you about the nutritional benefits of one or more of the ingredients in that recipe. They will help you enjoy the recipes twice as much knowing exactly how you are contributing to your own well-being and that of the ones you love.

Keep in mind that some of the recipes are healing tonics and are included in the last part of the Vegetable-Fruit Juice Combinations. Not all of them are as tasty as the other recipes, but I encourage you to use them when they are recommended for your health concerns. They can offer powerful healing components you'll get no other way.

Also, I have specified organic for all of the fruits on the dirty dozen list. A nonprofit research organization called the Environmental Working Group reports periodically on health risks from pesticides in produce. The group says you can cut your pesticide exposure in half simply by avoiding the twelve conventionally grown fruits and vegetables they have found to be most contaminated. At this writing they are apples, apricots, bell peppers, celery, cherries, Chilean grapes, cucumbers, green beans, Mexican cantaloupes, peaches, spinach, and strawberries.

Vegetable-Fruit Juice
Combinations
I drink at least two big glasses (10 to 16 ounces) of vegetable-fruit combinations each day that I'm home and whenever I can find juice bars in other towns where I travel. Some of my favorite juice combinations are in this chapter: The Morning Energizer, Afternoon Refresher, Santa Fe Salsa Cocktail, and Allergy Relief.

Most of the recipes in this chapter use some fruit for flavor, but the emphasis is on the vegetable juices. For your health, I recommend that you drink more vegetable juice than fruit juice. Also, some people, such as hypoglycemics, diabetics, and people with candidiasis, dont tolerate fruit juice well. I don't (due to hypoglycemia), and I typically use only lemon or lime for additional flavor. You can omit the fruit in any of the recipes in this chapter and you will still have delicious juice combinations. You also can add water to dilute any of the recipes that may be too strong-tasting or too high on the glycemic (sugars) index, such as carrot juice. Always dilute juices with water for children under the age of two, and never give juice to babies under six months old. (For more information, see Juicing for Babies, Toddlers, and Children)

The Morning Energizer
Nutrisip: Beet juice is excellent to break the fast of the night before and cleanse the liver; beets have been used naturopathically to cleanse and support the liver for many years. Rich in vitamins and minerals that include beta carotene, zinc, vitamin C, and chromium (from the apple), it is no wonder this drink is especially energizing.

1/2 Golden or Red Delicious organic apple, washed
5 medium carrots, scrubbed well, tops removed, ends trimmed
1/2 small beet with leaves and stems, scrubbed well
1/2 lemon, washed or peeled if not organic
1/2- to 1-inch piece ginger root, washed

Cut the apple into sections to fit your juicer's feed tube. Juice the apple with the carrots, beet, lemon, and ginger. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.

Makes 12 to 14 ounces

Waldorf Twist
Nutrisip: Celery juice has been used traditionally as a calming agent, to strengthen frayed nerves, and to reduce hypertension.
Note: Do not store celery in the refrigerator for longer than three weeks. Studies show old celery has caused cancer in animals. Always discard wilted or brown celery.

1 Red or Golden Delicious organic apple, washed
3 organic celery stalks with leaves, washed
1/4 lemon, washed or peeled if not organic

Cut the apple into sections that will fit your juicer's feed tube. Juice it with the celery and lemon. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.

Makes about 8 ounces

The Ginger Hopper
Nutrisip: Ginger has been shown in scientific studies to have anti-inflammatory properties, which makes this drink especially good for anyone suffering with arthritis, bursitis, sore throat, or any other inflammatory condition.

1/2 Red or Golden Delicious organic apple, washed
5 medium carrots, scrubbed well, tops removed, ends trimmed
1/2- to 1-inch piece ginger root, washed

Cut the apple into sections. Juice it with the carrots and ginger. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.

Makes about 8 ounces

Ginger Twist
Nutrisip: Parsley is vitamin therapy all by itself. It is loaded with beta carotene, the precursor to vitamin A, and ounce for ounce, it has more than three times the vitamin C of an orange. In addition, it offers riboflavin (a B vitamin), calcium, iron, magnesium, and potassium. It is used traditionally as a diuretic.

1 Golden or Red Delicious organic apple, washed
1 small handful parsley, rinsed
4 carrots, scrubbed well, tops removed, ends trimmed
1/4 lemon, washed or peeled if not organic

Cut the apple into sections that fit your juicer's feed tube. Bunch up the parsley and juice it with the apple, carrots, and lemon. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.

Makes 8 to 10 ounces