I hope I don’t get in trouble for saying this, but we are having an incredible summer.  Unlike 90% of our country, California weather has been mild and mellow.  And while the wine grapes are a few weeks behind with harvest, melons are at their sweet peak right now.

It may shock you to learn that watermelon is loaded with water LOL.  But that’s a good thing, as many of us could use more hydration in our bodies, beyond wine:).  In addition to high water content, watermelons are an excellent source of several vitamins.  Vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps strengthen immunity, heal wounds, promote healthy teeth and gums; and vitamin B6, which aids brain function and helps convert protein to energy.  And did ya know?  Watermelon is a great source for lycopene – even more than tomatoes -  a powerful antioxidant that helps fight heart disease and several types of cancer, prostate cancer in particular.

So, as is often the case here…even those foods that are delicious are also good for you.

Watermelon Salad – Serves 6-10

This is a great party dish. I love the sweet and savory combination.  And you may recall, I am also a fan of Smoked Olive Oil which gives it a grilled nuance without being overpowering.  The cayenne pepper offers an extra kick.

1/3 cup smoked olive oil – any flavor (if you use the Santa Fe, you might back off on the cayenne)
3 T fresh lemon or lime juice
Salt and pepper, to taste
1 8-lb seedless watermelon cut into 1 1/2-inch chunks
1 cup crumbled feta (I prefer goat)
2 TB chopped green onion
1 cup coarsely chopped basil leaves
1/2 tsp. cayenne pepper (optional)

In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and cayenne and serve pronto.

It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long.  Onions have made it into just about every dish here lately, with the exception of muffins;-)  I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Curry powder is comprised of many aromatic seasonings, such as cumin, cardamom, turmeric and coriander.  All of them enhance digestion and reduce inflammation.  Recently I picked up a book on Ayurvedic cooking which uses many of these spices.  Ayurveda is India’s traditional, natural system of medicine that has been practiced for more than 5,000 years.  Ayurveda is a Sanskrit word that literally translated means “science of life” or “practices of longevity.”

Another ingredient which is commonly used in Indian cuisine is ghee, clarified butter that has the milk solids removed. Long a favorite of yoga practitioners, ghee lubricates the connective tissues and promotes flexibility. Traditionally, the preparation has been used to promote memory, intelligence, and also to enhance digestion. Ghee also contains antioxidants which bolster the immune system and has been used to reduce inflammation, especially on the skin (burns and wounds.)

My favorite brand is made by a local company which uses the finest organic cow’s milk to produce ghee – Ancient Organics. You will find great detail on their website about its many uses and therapies, as well as preparation. Ghee has a higher smoke point than many oils and is therefore most desirable for sauteing and cooking at hot temperatures.

Curried Onion Bisque
Serves 4

1 tablespoon ghee, or butter
1 tablespoon chopped fresh thyme, or 1 tsp. dried
2 teaspoons curry powder
2 large onions, chopped
1/2 cup dry white wine
5 cups vegetable stock
1 cup coconut milk
Salt and freshly ground black pepper

1. Melt butter in large saucepan. Stir in thyme and curry powder. Cook for 2¬3 minutes to release flavors.
2. Add onions and stir. Cover and cook over low heat for 30 minutes.
3. Add wine and stock; bring to boil. Lower heat, cover and simmer 30 minutes.
4. Purée mixture in blender. Whisk in milk and serve hot.

]]> http://www.cook4seasons.com/archives/curried-onion-bisque-with-ghee/feed/ 5 http://www.cook4seasons.com/archives/healthy-hollandaise/ http://www.cook4seasons.com/archives/healthy-hollandaise/#comments Tue, 11 Jan 2011 00:03:16 +0000 Karen http://www.cook4seasons.com/?p=2524

Less is more.  That’s my mantra for 2011.  No resolutions, just trying to simplify.  And I think you know, that isn’t always as easy as it sounds.

One week into the new year and I find I am looking for more ways to reduce clutter – from my closet to the kitchen.  So I’m playing my favorite culinary game: “Use It Up,” and creating some mighty delectable dishes in the process.

The key to success here is to make sure you have the ingredients on hand.  Just last night I was lamenting to my husband that every meal could essentially be a blog post because we eat what’s in season, and it tastes great (ok, most of the time;-)  On Sunday we were craving Eggs Benedict with a healthy bent.  So I went to the fridge and pulled out farm fresh eggs, radish greens, pancetta and yogurt.  I squeezed a lemon and sliced homemade whole grain bread from my friend, Wendy. I’d recently seen a recipe in Sunset Magazine for a lighter version of Hollandaise, and I had all the items it called for.  Plus I found a way to incorporate my daily greens which I lightly sauteed and placed on top of the bacon.

The idea of this post is to be mindful at the market and purchase fresh, sustainable foods.  When you need inspiration…you can always come here for recipes, or the millions of other food blogs online. Then you are sure to maximize flavor and health benefits which will nourish you all year long.

Light(er) Eggs Benedict – Serves 2 (adapted from Sunset Magazine)

4  thin slices pancetta or bacon
5  large eggs
1  tablespoon organic butter
3/4 cup organic plain Greek yogurt*
1  tablespoon  mayonnaise (I used one with wasabi for a little kick)
1  teaspoon  lemon juice
1/2  teaspoon  kosher salt
Handful of leafy greens (Swiss chard, radish, spinach), chopped
1 TB olive oil
Pepper
Paprika
Whole grain toast or English muffins

Warm oven to 250. Brown bacon in a small skillet over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs according to desired consistency. (I use 1 TB apple cider vinegar in water to keep whites intact, and for extra health bennies!)

Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).

In a separate pan, saute leafy greens in olive oil for about 2-3 minutes.

Top muffins/bacon with greens, poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and paprika.

*If you don’t have Greek yogurt, use whole milk yogurt and add one TB of arrowroot or cornstarch to the liquid.

This time of year beckons me to have a pot of something hearty simmering on the stove.  The beauty of it is threefold: whatever you make gets better with ‘age’; you have lunch and/or dinner ready in no time; and its economical since you can stretch it into several meals.  My friend Shirley at Gluten Free Easily recently posted this recipe and ironically, I had almost everything it called for already on hand.  (That’s the beauty of having a well stocked pantry;-) The flavors of curry and other savory spices do wonders for our digestive system.  It starts with the aromas – don’t you just love that exotic scent permeating in the house?  One of the main ingredients in curry power is turmeric – which is what provides that vibrant golden yellow.  Turmeric is a fabulous anti-inflammatory and auto-immune booster.  It is also known to help with Alzheimer’s disease.  Elderly villagers in India are reported to have the lowest rate of Alzheimer’s in the world…and you know curry is a staple at every meal.  Not only does this dish include a generous amount of curry powder, it also contains ginger – good for digestion; and cayenne, which helps boost our metabolism.   All of these things slow down in the colder months…so here’s your chance to turn it up a notch four to five times/week.

Potato and Garbanzo Bean (Chickpea) Curry

I adapted Shirley’s original recipe by adding a few additional ingredients.  No soup or stew in this house is complete without dark, leafy greens and I had some kale on hand which I shredded and tossed in.  I also toasted up some cashews for extra crunch and used them as a garnish with chopped cilantro.

3-4 cups cooked chickpeas* (garbanzo beans), rinsed and drained
5 large Yukon Gold potatoes, skins on, well scrubbed, diced (about 7 cups)
1 (28-ounce) can petite-cut diced organic tomatoes, undrained
1 bunch kale or any dark, leafy green – de-stemmed and chopped
1 cup coconut milk
1/2-1 cup tomato juice (you can add more if needed)
1 tbsp olive oil
1 ½ cup onions, chopped (I used two medium-sized onions)
4 cloves minced garlic
1 tsp fresh ginger (or 1 tbsp ground ginger)
¼ tsp ground ginger
1 tbsp curry powder, or more to taste
1 tbsp chili powder
¼ tsp cayenne pepper
½ tsp ground cumin
¼ tsp coriander
1 tsp sea salt
Cilantro
Whole organic yogurt
Raw cashews, toasted

In large Dutch oven or 5-6 quart pot**, combine chickpeas, potatoes, tomatoes, coco milk, tomato juice, olive oil, onions, garlic, ginger, curry powder, chili powder, cayenne pepper, cumin, coriander, and sea salt (ok, everything except garnishes;) Stir all together.
Cook for about 1-2 hours, until potatoes are tender. Serve over quinoa or brown rice with cilantro, yogurt and cashews.

*Chickpeas are best when cooked from scratch. (I use Rancho Gordo) Toast them first for extra flavor; then soak overnight.  Drain and add enough fresh water to cover beans.  Cook approx. 1 hour until slightly chewy.  They will continue to cook in the stew.

**If you have a slow cooker, set on low and cook 8-10 hours; or high for 4 hours.

If you can complete the rest of this jingle, you are in my age bracket (or beyond;-)  Of course I’m referring to the Alka Seltzer commercial,  and relief of indigestion.  Just a guess, but there may be some of that going on these next few days, so I thought I’d give you a break from Thanksgiving overload (so to speak) and offer some helpful tips on how to prevent stomach upset or how to help calm it down.

Digestive troubles don’t begin or end on Turkey Day but they certainly aren’t given a pass then, either.  Enzymes help break down nutrients in food to promote absorption and assimilation.  As adults, the body progressively loses its ability to produce enzymes with major drops occurring roughly every ten years of life. At the beginning it may not be that noticeable, however, later on you will discover that you cannot tolerate or enjoy certain foods like you did before. This may also be accompanied by a feeling of reduced stamina. Yes, you’re running low of enzymes.

Digestive enzymes assist with the assimilation of nutrients into our system. Try a ‘multi’ enzyme  that contains amylase for the starch, lipase for the fat, and protease for the protein in food. A good enzyme may also contain lactase for dairy products and cellulase for fiber. Enzymes add potency to the natural enzymes in your saliva, stomach, pancreas, and liver that are secreted into the gastrointestinal (GI) tract during digestion.

So how do you know if you’re lacking enzymes?  Here are some indicators:

Heartburn, gas, constipation, bloating, allergies, ulcers, lack of energy and reduced functioning of the immune system may occur when there are not enough enzymes.  In addition, conditions can become more severe and show signs through:
Candidiasis, Crohn’s disease, food allergies, low back pain, arthritis.

Optimal digestion starts in the mouth. Eat slowly, chewing your food 30 to 50 times per bite (I know it seems excessive), or enough to render it “mushy” before swallowing (am I stimulating your appetite?) To aid digestion, sit down, don’t multitask while eating, and turn off the TV—even if you are eating alone. Limit the amount of fluid you drink with meals to just a few ounces of water or other liquid; drinking too much liquid during a meal dilutes digestive enzymes. Try drinking beverages up to 30 minutes before meals and then wait two hours after a meal. Some people benefit from drinking bitter teas before meals, such as heavily steeped chamomile, which stimulates the secretion of stomach acid and digestive enzymes. Drink 15 minutes before meals.

Carminative herbs can also be helpful. A small cup of strong peppermint tea after meals, especially if you have a warm or hot metabolism, can be effective—unless you have heartburn, in which case an enteric-coated peppermint capsule is preferable (the volatile oils get past the lower esophagus without causing reflux). If you are treating a hiatal hernia or other reflux condition, strong peppermint, coffee, tomatoes, citrus, and chocolate should be avoided until the condition is resolved. If you tend to run on the cooler side, try ginger tea. (Source: Better Nutrition)

Natural remedies and quality digestive enzymes are the best panaceas in times of overindulgence. Best to avoid over-the-counter antacids which could do more harm than good. And don’t forget to keep moving, beyond the kitchen to the dining room;-)

Happy Thanksgiving, everyone!

It seems everywhere I turn these days, ‘gluten free’ has become all the rage.  This is in NO way to disparage the need for gluten free products.   As a semi-gluten free baker myself (I’m not gluten intolerant, but am a therapeutic chef) – I am thrilled there is more awareness and that the choices are more widely available AND tasty, too.  But I am often asked if it is necessary or healthier to remove gluten from our diets entirely.  The answer is complex and variable.  Let’s explore…

Celiac disease is an auto-immune digestive condition triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley, rye and other derivatives of wheat. (Oats do not contain gluten but are often cross-contaminated with wheat in processing.) When people with celiac disease eat foods that contain gluten, an immune reaction occurs causing damage to the villi in the small intestine and an inability to absorb certain nutrients. Eventually, the malabsorption of nutrients that occurs with celiac disease can cause vitamin deficiencies that deprive the brain, nervous system, bones, liver and other organs of vital nourishment. Celiac disease – also known as celiac sprue or gluten sensitive enteropathy (GSE) – is most often genetic and affects about 1 in 133 people in the U.S. but only 1-in-4,700 is ever diagnosed.  Or, often times celiac disease is misdiagnosed, and when left untreated can lead to other health problems such as fibromyalgia, arthritis, obesity, and autism in children.

There are numerous studies on causes and symptoms of gluten intolerance, but only the treatment is constant: it must be handled through diet. Because it is so hard to diagnose, often times people attribute their migraine headache or indigestion (for example) to something else.  The best way to determine if you are gluten intolerant – or celiac – is by a medical test through Entero Lab.  This can be ordered through your physician.  Standard food allergy tests have been less reliable, according to associates I know who have tested negative, then found they were in fact celiac through the Entero report.

So, for those of us who don’t have gluten sensitivities, bring on the white flour, right?  Ha ha.  Not on this girl’s watch:)  But that doesn’t mean you have to stay away from whole grains, such as spelt or rye or even whole wheat. It’s just that sometimes wheat can be more difficult to digest than grains such as quinoa or brown rice.  (That’s where sprouting comes in!) Grains in their most natural state (as in less refined) offer a multitude of nutrients, especially B vitamins (to help reduce stress); and fiber which helps reduce cholesterol, diabetes and heart disease.  Listen to your body (and if it’s making too many noises, eliminate that food for four days and reintroduce slowly.)

For more information on celiac disease, visit Celiac.com

For a fabulous gluten free flour mix, try Bob’s Red Mill.  Also available at Whole Foods and your local health food stores.

And check out my favorite site by Elana for gluten free recipes using almond flour.  It’s a fabulous alternative!

]]> http://www.cook4seasons.com/archives/gluten-free-for-all/feed/ 8 http://www.cook4seasons.com/archives/flour-power/ http://www.cook4seasons.com/archives/flour-power/#comments Tue, 07 Jul 2009 04:46:31 +0000 Karen http://cook4seasons.com/?p=1298

I figured if I’m starting a feature called “Savvy Substitutions” and it focuses heavily on baked goods, it might be advisable to explain different types of flour and their ratios in baking compared to the ‘other white stuff.’  Of course you know it begins with whole-grains, and organic whenever possible.  Wheat is one of the most pesticide laden crops in America, so it truly pays to buy the purest product available.  This way you can go right to your pantry when a recipe calls for spelt (a cousin of wheat) or another alternative and know how it might affect the taste and texture of your creation.

What whole grain flours offer that white flour omits are multiple nutrients.  White flour has been stripped of vitamins and fiber.  In the refining process, the bran and germ have been removed and only the starch – or simple carbohydrate – remains.  This is what spikes the blood sugar and depletes other vital nutrients in our body as well.  Specifically, B vitamins, which are essential for digestion and keeping stress at bay.  When you eat white flour or sugar, the body uses up the B vitamins merely in trying to assimilate them into our system.

So let’s take a look at our whole-grain friends, which are also high in antioxidants and vitamin E.  They help prevent obesity, diabetes, and heart disease…all on the rise in the U.S.

> I will also note if the grain is gluten-free (GF.)

Almond: there’s almond meal and there’s blanched almond flour. They are very different, according to Elana’s Pantry.  I bought some almond flour (hard to find) and used it in a Nutty Bread recipe from the same site.  Fabulous.  GF

Barley: user friendly, slightly heavy.  Can be used in cakes, cookies and pie crusts.

Brown rice: great for breads, muffins and sometimes cookies, as it can be somewhat grainy.  One of the most digestible grains and high in nutrient value.  GF

Buckwheat: a cousin of rhubarb and no relation to wheat  Acts like gluten with its binding characteristics but can be tolerated by gluten sensitive people.  Somewhat nutty flavor and a heavier texture.  Best in pancakes. GF

Oat: mild. slightly sweet and moist.  Esp. good combined with brown rice or barley flours. OK for most gluten sensitive people.

Spelt: the most versatile and white flour-like of all, next to whole wheat, yet easier to digest.  Great in most desserts, cookies, breads, muffins and the one I use most often when substituting for white flour.  High in protein, amino acids and minerals.  Hartke’s shares details about it, and Heidi offers some great recipes.

Teff: an ancient grain, dense and moist; especially good with chocolate, as in brownies. High in iron and calcium.  GF

>> A few more notes:

• Many of the whole-grain flours have different gluten levels (elasticity), if any at all.  Therefore, they can be tricky in baking.  You can start out by mixing 25%  in with your white flour to experience the taste and texture of each type. Eventually, try to use whole-grains either by themselves or one for one to maximize the nutritive values in the recipes.  Gluten-free flours have different requirements.
• Increase baking powder by 1/4 to 1/2 teaspoon per cup of flour.
• Whole-grain flours are more perishable, so for optimum storage and freshness, keep them in the refrigerator or freezer even if package is unopened.  I store mine in different bags and jars – just make sure to label and date the container, and try to use within a few months.
• Cooking times will vary based on ‘new’ ingredients.  Keep a thermometer handy.
• There are other additives like xanthan gum, guar gum, tapioca starch and potato starch which act as leaveners and binding agents when gluten is absent.  This is where it becomes a bit complicated, so start slowly and practice patience.

Have you tried other flours?  What have your experiences been?  Are there any favorite recipes you’d like to share?

]]> http://www.cook4seasons.com/archives/flour-power/feed/ 6 http://www.cook4seasons.com/archives/flax-in-the-family/ http://www.cook4seasons.com/archives/flax-in-the-family/#comments Thu, 02 Jul 2009 00:13:44 +0000 Karen http://cook4seasons.com/?p=1277

Imagine my utter delight when I opened up an email from my sister today sharing a big sense of ‘food accomplishment.’  Colleen, husband Charlie, and their three incredible kids – Jane, Chase, and Mary – have just returned from a nine-month sojourn from Europe to South America.  While they indulged in fresh flavors from native lands, they now totally embrace the bounty from local farmers and health food stores back home.  I just had to share…

“Interesting fact at Chez Hildeburn that we’d like to brag about and thank you for . . .
In our pantry I have shelves labeled (i.e. baking, nuts, tomato, pasta/rice, etc.). One of the sections was for “prepared food” like mac-n-cheese, Hamburger Helper (hopefully not in the last 10 years, but you get the idea). When Jane & I were in there yesterday, we realized that we don’t have anything anymore for that section! Hallelujah! We chuckle at the slow changes we make.”

Jane enjoying her new favorite salad addition

Jane and Mary are on the bandwagon; Chase is too, but he’s at camp.

Mary helping me with strawberry ice cream

Now I don’t want you to think Colleen was into un-healthy food before this.  She has always fed her family a wholesome variety with a few exceptions here and there.  But the transformation has been profound, shifting from white flour to whole wheat; boxed cereals to homemade granola; soaked grains to sprouts, and conventional beef to grass-fed.  As Colleen noted, it is a work in progress…one bite at a time.  Hallelujah, Sister!

]]> http://www.cook4seasons.com/archives/flax-in-the-family/feed/ 0 http://www.cook4seasons.com/archives/summer-is-sprouting/ http://www.cook4seasons.com/archives/summer-is-sprouting/#comments Mon, 15 Jun 2009 20:11:48 +0000 Karen http://cook4seasons.com/?p=1110

Everything around us is bursting with energy and color.  Are you?  If there is hesitation in that answer, I have a healthful hint that will put a little ‘spring’ in your step.

You’ve probably noticed that sprouts aren’t just for granola crunchers from the old days when so called ‘health food’ tasted like cardboard.  (I should invite them over to persuade them otherwise, and why is poor granola picked on?  That is a staple around here…) ANYway, the process to grow your own sprouts is SO easy, SO healthy and SO economical.  It just takes a few minutes and maybe one trip to the health food store.

The benefits of sprouting are numerous. Sprouts are living foods. They are one of the most nutritious foods you can eat.  They contain numerous vitamins, minerals, proteins and enzymes – which are often times destroyed by heat.  Enzymes are the key to digestion, as they break down the foods we eat for energy.  Sprouting also increases our absorption of calcium and other key minerals as it neutralizes phytic acid, and provides a more alkalizing environment in our system.

You can sprout everything from seeds to grains and beans.    One of the easiest and most nutrient dense foods to sprout are broccoli seeds.  They are packed with vitamin C, fiber, and contain an enzyme which helps reduce inflammation. These and all sprouts are considered a ‘booster food,’ as they provide so many benefits by simply sprinkling them on a variety of dishes.

To get sprouting, first you need a Mason jar (or Bell brand.) Any size will do, as long as it has a wide mouth.  Save yourself a few $ by using one you already have on hand vs. buying a specific  ‘sprouting jar.’

Second, check at your local market for sprouting jar tops – they are usually plastic and come in a variety of screen sizes.  This way you can sprout everything from tiny seeds (broccoli) to large beans (kidney.)  If you can’t find them you can make a top using cheesecloth, or you can order them online.

Next, take about 1/4 cup of the seeds, grains, or beans (make sure they’re organic – we don’t want to encourage growth of any more chemicals;-)  Put into jar and fill with purified water for 12-24 hours (I usually do this overnight.)

After soaking, drain thoroughly and rinse with fresh water, then drain again.  Make sure the jar rests at an angle so no excess water collects on the bottom.  Repeat this rinse and drain three times/day for two-three days, depending on what you’re sprouting.

Now your sprouts are ready.  You can add them to salads and vegetable dishes, or try this recipe for curried sprouted lentils (it is fabulous.)

Thanks to some fellow bloggers, I have now become a fan of sprouted flour for baking.  Just look at all the health bennies they provide!

>> And just in time for summer, the Veggie Queen is offering a sweet deal through the Sprout House on all orders of seeds for sprouting this month.  Just type in the code VEGQUEEN at checkout to receive a 20% discount.

As if you needed more reasons to start sprouting, they can also be an added source of nutrients for pets, too!

Just look at those fabulous colors! And when you think about it, they really are available in almost every season.  This week I am attempting another cleanse, but I’ve changed my approach on how to view it.  Instead of looking at it as deprivation, I decided to embrace it as consuming the bounty of spring flavors.  And sometimes my juicer runneth over with a rainbow of goodness…

There are zillions of juice combination to enjoy and many reasons why we enjoy them.  What I try to make sure and include is a bunch of dark leafy greens, like kale, chard, or spinach.  Dark leafy greens are loaded with nutrients and excellent for replenishing many minerals.  Kale is high in calcium, vitamin A, and iron.  Swiss Chard contains vitamins A and C, potassium and calcium; and spinach, known for iron, helps with brain health, heart health, and is also one of our best antioxidants.  All of these greens are energy sources, help lower cholesterol, and support our digestive system – which is usually in need of help when we do a cleanse.

Carrots are a staple in juicing.  They provide a sweetness to an otherwise savory drink, albeit refreshing.  Carrots are high in beta-carotene, which is a powerful anti-cancer, artery protecting and immune-boosting antioxidant.  Just as with the greens, carrots are also good for the skin.  Eat too many, and you’ll definitely ‘see’ the affects:)

I often use an apple in my juice blend.  Apples are high in calcium, too!  And they contain 50% more vitamin C than oranges – who knew? (Ed Bauman:)  Apples also help maintain steady nerves, reduce cholesterol, and help keep us regular – another reason they are good when cleansing.

Ginger is a nice addition for flavor and nutrients.  It stimulates digestion and keeps our intestines healthy.  It also helps break down high-protein foods, such as meat and beans, and is preventative with gas (I eat ginger any time I feel my tummy rumble.) It’s also a great remedy for motion sickness.

Juicing is a fabulous way to consume our daily ration of fruits and vegetables all in one glass  -without the added sugars from store-bought.  Juicing helps reverse body degeneration and provides us with boundless energy. Here are a few simple recipes (from “Juicing for Life”):

“Ginger Hopper” (good for inflammation)

1″ piece of ginger
4-5 carrots, greens removed
1/2 apple
1/2 bunch dark, leafy greens

“Cleansing Cocktail”

1″ piece of ginger
2 beets
1 apple
4 carrots
4-5 kale leaves

For both recipes, push all through hopper of juicer and blend.  Drink immediately to maintain integrity of nutrients.

Notes: You can add other types of fresh-squeezed fruit juices, but oranges and grapes don’t do well in the hopper. Get creative with flavors…your body will thank you.

There are multitude of juicers on the market – we use one by Breville.  Jack Lalanne’s model is often on sale at Costco.  Overall, they are easy to use and worth the time to clean;-)