Recipe – Juicing – Peas and Carrots; Blue Cherry

Peas and Carrots

1 cup fresh or frozen peas

¼ onion

1 parsnip

¼ fresh fennel bulb

2 carrots

Using a juicer, process all ingredients. Whisk and pour in glass. Drink and enjoy immediately.

Blue Cherry

½ cup soymilk or nut milk

¼ cup cranberry juice

½ cup fresh or frozen pitted cherries

1 banana

½ cup fresh or frozen blueberries

Using a blender, process all ingredients together. Pour into glass and drink immediately.


Food – Joys of Juicing

“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.” Counsels on Diet and Foods, 363.

With juice bars and “elixir cafés” springing up in cities throughout North America, it might be tempting to think that juicing is a new trend. But it’s really just the latest manifestation of a centuries old health practice. And in this age of genetically modified, over-refined, chemical-laden non-food, this rediscovery of juicing has never been more appropriate.

Research consistently shows that people who eat the greatest quantity of fruits and vegetables are about half as likely to develop cancer as those who eat little or no fresh fruits and vegetables. So it’s not surprising that the United States Cancer Institute recommends eating 5 servings of fresh vegetables and 3 servings of fresh fruit each day.

Still, even the most disciplined person can find it difficult to eat all those fruits and vegetables every day. So why not drink them? Raw fresh juices, blended drinks and homemade frozen treats are an easy and a tasty way to ensure that adults and children get their “daily 8.”

Taken as part of a healthy diet—and in amounts that are reasonable—juices round out our daily requirement for fresh fruits and vegetables. More importantly they are the very best way to obtain the nutrients and phytochemicals those foods contribute to our health and well-being.

Smoothies are thick, creamy fruit dishes that are delicious anytime. They are simple combinations of 1/2 to 1 cup fresh fruit juice and 1 cup fresh fruit. Bananas are usually included because they thicken the drink. Small amounts of other ingredients such as nuts, seeds, spices and herbs are optional. Nut milks may be used in place of soymilk or some fruit juices. Pat Crocker, The Juicing Bible, Robert Rose Inc., Toronto, Quebec, Canada, 2008.

Health – Benefits of Cabbage Juice

Cabbage is a popular vegetable and, though many people may not be aware of all of the benefits, it contains many wonderful healing properties. It acts as medicine. During the middle ages, it was known as the “drug of the poor.”

Cabbage can be used both raw as well as cooked. Its outer leaves are generally green while the inner leaves are white. Vitamins are more abundant in the green leaves. This humble vegetable is a rich source of a number of phytonutrients which help boost our defence mechanisms, block the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts contain higher levels of nutrients, are delicate and easier to digest.

In selecting cabbages avoid buying ones that have been precut, either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient content. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C content.

Drinking cabbage juice allows the nutrients to be absorbed into the system much faster, cutting the absorption time down from hours to little more than 10 to 15 minutes. For best results, the juice should be taken in small amounts of about 100-150 ml (1/3 to ½ cup), three times a day on an empty stomach.

Health Benefits of Cabbage Juice

Prevention of cancer: Large studies have found that populations who consume lots of cabbage have a low rate of colon and liver cancer. This is believed to be due to the large amount of fiber in cabbage, which is essential for healthy bowel movement. Chemicals in cabbage are also believed to speed up the body’s metabolism of estrogen and therefore reduce breast, uterus and ovarian cancer. It is also often associated with a lower rate of lung, stomach and prostate cancer.

Arthritis: Cabbage juice is a great anti-inflammatory agent helping to rid the body of arthritis and other degenerative inflammatory diseases.

Asthma: Cabbage juice works wonders for asthma and even bronchitis, boosting the healing ability of the respiratory tract.

Slows aging: One of the health benefits of cabbage juice is its ability to slow down aging.

Prevents cataracts: Reduces the risk of cataracts.

Digestive system: The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, healing, regenerating and repairing ulcers. It has the ability to cleanse the mucus membranes.

Cabbage juice helps protect the GI tract from gastric reflux.

Lowers serum cholesterol: Cabbage lowers cholesterol and is a powerful antioxidant. A Japanese study showed that people who drank cabbage juice drastically reduced their LDL or bad cholesterol.

Reduces risk of heart disease and stroke: It’s simple – lower cholesterol and you reduce your risk of heart disease and stroke.

Lose weight: A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat, definitely a painless way of dieting! It detoxifies the liver.

Clears skin: It helps to heal acne.

Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat uncooked cabbage, either on its own, or juiced. Cabbage juice contains lactic acid, which is a great disinfectant for the colon.

Prevents Alzheimer’s: Recent research has shown that eating cabbage (red only) is an effective way to prevent deterioration of short and long term memory. The antioxidant responsible for this is called anthocyanin and it reduces plaque on the brain and helps protect brain cells, thus can help prevent Alzheimer’s disease.

Boosts immune function: An ingredient in cabbage called sulforaphane helps create antioxidants which fight infections within the body (along with eliminating cancer). A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in the immune system.

Prevents cell damage: The phytonutrients in cabbage reduces the number of free radicals responsible for cell damage. They also encourage enzyme production which speeds up detoxification.

Relieves muscle soreness: Cabbage relieves soreness in muscles.

Eye health: History reveals that the Romans and Greeks drank white fresh cabbage to relieve sore or infected eyes.

External Use

Breast engorgement: Peel off the outer layers of cabbage, run it slightly under a rolling pin and cup it over the breasts as close to the skin as possible. Wear your maternity bra over the cabbage and leave till the cabbage leaves wither. This will soothe engorgement and is the preferred natural and cheaper alternative over taking drugs.

Skin wounds: Flatten layers of cabbage leaves with a rolling pin and wrap around affected areas of any wound, blisters, sores, skin eruptions (as in psoriasis), burns and ulcers. Keep in place with a bandage until the leaves turn yellow. Change the leaves and repeat until the wounds heal. In between changes, clean and dry wounds.

And lots more: Free radicals and uric acid, which are identified to be the main cause of rheumatism, gout, arthritis, renal calculi, skin diseases, eczema, hardening and de-colorization of skin, etc., are also removed from the body due to cabbage consumption.

Red Cabbage: Red cabbage has more phytonutrients than the green cabbage and thus helps fight off bacterial and viral infections. Red cabbage contains more vitamin C than green cabbage and also contains anthocyanin which is a great antioxidant.

What You Need to Know about Cabbage Juice

Compared to most vegetables, cabbage keeps extremely well. You can store it in the fridge or a cold place for at least two weeks. If it has been cut however, it will only last another two or three days. Try to avoid cutting it until you are ready to eat or juice it or the plentiful vitamins inside will begin to break down. Make sure the exterior leaves are thoroughly washed before juicing. Cabbage has an effect on iodine absorption, so be careful and ensure that you don’t suffer from thyroid disorders. Consider taking an iodine supplement if necessary.

Remember, cabbage juice may be diluted with water—4 parts water to 1 part cabbage juice or add it to other vegetable juices because cabbage juice is not very pleasant tasting.

Kaye Sehm, Back to Eden Newsletter. Autumn 2013, No. 54. P.O. Box 850, Lavington, NSW 2641 Australia.

Health – Juicing or Blending

God has provided an abundance of delicious fruits, vegetables and nuts to nourish man. Nothing could be more appealing than sitting down to a bowl of fruit salad with the vibrant colors and textures of the different berries and fruits or a fresh vegetable salad with such a variety of vegetables that are all different, yet complementary to each other.

However, for various reasons many are not able to enjoy these delicacies in their natural form. Some people have trouble masticating their food and do not receive its full nutrient value. Others are suffering illness or recovering from illness and need some concentrated nutrients that are easily digested. Others may just want to give their diet a boost. In these cases both juicing and blending have their place. In our household we do both.

Juicing, which requires a juice extractor, strips away the fiber, leaving just the essential minerals and vitamins. The nutrients from this juice are absorbed into the system within about 20 minutes because there is no fiber to deal with. For anyone who is ill or recovering from an illness, this is a great way to receive nourishment into the body quickly to build up the immune system. People who have bowel or digestion issues also benefit greatly through juicing because they receive the much needed nutrients which their bodies cannot receive by eating foods that contain fiber. Many of the natural healing programs require from one to ten glasses of juice each day to build up the immune system so that it can battle disease.

Blending requires a high speed blender to process the different vegetables and greens. The high speed of the blender helps break down the cell walls of the food to such a degree that the protein and other nutrients are made more available for the body’s use. These blended salads are much more substantial and filling than juice, allowing you to receive all of the nutrients along with the fiber, making a delicious “green drink” depending on your choice of vegetables or fruits.

See the excerpts in the table from Dr. Joel Fuhrman’s newsletters on the advantages of blending your salad as opposed to eating it.

What are the advantages of eating a blended salad as opposed to eating a regular salad?

By Dr. Fuhrman

All plants are composed of cells whose walls consist mainly of cellulose, which is a type of carbohydrate. A plant-based diet (one rich in fruits and vegetables) contains a large amount of cellulose. Humans do not have the enzyme capable of breaking down cellulose, so we cannot utilize cellulose as an energy source. If we eat cellulose-rich, raw greens without thoroughly masticating them, we lose much of the food value.

To get as many nutrients as possible into your bloodstream, the plant walls must be broken open to release the nutrients inside the cell. When we simply chew a salad, about seventy to ninety percent of the cells are not broken open. Blending raw, leafy greens guarantees that a higher percentage of nutrients will be absorbed into your bloodstream for your body to use.

Healthy Times Newsletter No. 8 • July 2003

By Dr. Fuhrman

The greatest benefit of blending is the increased absorption of important nutrients. By just chewing your food you absorb about 15–25% of the nutrients, but blending makes your body able to absorb up to 95%!

I am very thankful that Dr. Fuhrman has made this interesting information available. Depending upon your health needs or the health needs of your family, juicing or blending your foods is an option and may help to nourish and/or strengthen the immune system. (In fact, as I stated earlier, I do both in our home.) A strengthened immune system is a real blessing to have in this time in which we live because of the variety of health issues, which are increasing. God supplies us with good foods and we need to use them in such a way that our bodies may absorb all of the nutrients possible and prosper in good health.