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Lifestyle & Nutrition |
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Raw Vegetable Juices
by John Morley with thanks to Debbie Eagle |
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Juiced raw vegetables are high in assimilable vitamins, minerals and plant enzymes. As a source of nutrition there is no food that can provide the same amount of basic nutrition at such a low cost. There is not a single vitamin or mineral supplement available that has such a synergistic balance of the essential nutritional components needed to maintain health and well being. Juicing is probably the cheapest long-term strategy for maintaining the health of the whole family: "a glass a day keeps the Naturopath away".
Recipe:
Wash the raw vegetables under cold running water. Any root vegetables should be scrubbed. Then juice:
Three or four carrots
Two sticks of celery, tops as well.
Two handfuls of spinach (when in season)
One sprig of parsley
Half a beetroot or other available root vegetable (optional)
A little ginger
Always include a dark green vegetable such as spinach, cabbage, beet tops, broccoli, and etc.
If possible, juice each morning and drink. It can be done the night before: but store the juice in a dark glass bottle, seal and refrigerate overnight. It is important to note that the fresher the juice, the more vitality there is in the mixture. To pep-up the flavour, add some raw ginger, a small amount of garlic or a small cooking apple. You do not have to stick absolutely to the above formula but it is a good guideline for starters.
General recommendations.
Take 2 teaspoons flax seed oil (linseed) a day in juice if possible.
Increase pure water intake to 6 or 8 moderate glasses of water a day, about 2 litres. If you cannot drink this amount don't worry, don't force the water down just drink what you can.
Colds and Flu
If you have a cold or are suffering from a mild dose of flu, try adding large amounts of garlic and ten black peppercorns; the effect of this can be quite dramatic on the symptoms!
© Copyright Wholistic Research Company 2001
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