Day 48:

Juice: Bleeding Grapefruit

Bleeding Grapefruit:
2 Grapefruit
2 Sticks of Celery
1/4 Beetroot

This is a great picker-uper of a juice! A wonderful morning juice. Real zingy and sweet.

Personally, I find beets can be an overpowering flavor in juices and typically when purchase a fresh juice from a juice bar there is always too much beet. I get it. It's a cheap veg to have on hand and fills up a cup nicely. But, it's sweet taste can quickly turn on you and become sickly sweet! Yuck!
So a Top Tip when dealing with beetroot, start small. You can always add more.

As a rule, if you want fresh juice, the absolute best thing you can do it make it yourself, at home with produce you have purchased locally. BUT we all know that is not always possible.

Sometimes when you're in a pinch and want something juicy you pick up one of these:

 (or one of the many variations that occur)

Please note, I am not promoting this brand over any other, but I did choose this particular bottle today because of the word "Superblend" and "Superfruits" being listed on the front of the packaging. Now, I have seen (possibly even used) the term "Superfood" when referring to kale, quinoa, broccoli, etc... but I thought it was interesting that a label would list something as a "Superfruit" instead of a "Superfood". Surely a "Superfruit" should be covered under the "Superfood" label, since fruits - super or not - are still in the "food" category.
But, I digress....

So, I flipped the bottle around to look at what fruit Bolthouse Farms considered to be SO SUPER.

For those of you who may not be able to read my blurry image the list is as follows:

Acai Berry
Goji Berry
Bilberry
Black Current
Mangosteen
Blueberry
Noni Berry
Yumberry
Raspberry
Pomegranate

Now, with the exception of the Yumberry and the Noni Berry, I know a bit about the rest of the fruits and all are good choices, I couldn't think of a reason why they were "Super" and a apple - for example - is not. So, I thought it must be in the definition of the word - Superfruit.

However, there is no agreed upon definition. Hmmm...

Wikipedia states "Superfruit is a marketing term first used in the food and beverage industry in 2005..." and "...the designation of a fruit as a superfruit is entirely up to the product manufacturer." (Wikipedia) Interesting, no?

Also, the USDA and FDA have not officially endorsed the term. So, Superfruit means whatever a corporation wants it to mean.

But at the very end of the wikipedia page glowed a little blue link instructing me to "see also: superfood". Well I couldn't resist that. Click.

Superfood seems to have a definition, but only in some dictionaries. Macmillan and Oxford have defined superfood as: "A nutrient-rich food considered to be especially beneficial for health and well-being." (Oxford) Okay, aside from the fact that I think this definition can be applied to most raw fruits and vegetables, it is at least a base to work from. 

*It should also be noted that wikipedia describes superfood as "a marketing term used to describe foods with supposed health benefits." (Wikipedia)

The best description/definition of the term superfood came from the Food Matters website (some of you may have seen the documentary). There they define superfood as "a special category of foods found in nature. By definition they are calorie sparse and nutrient dense meaning they pack a lot of punch for their weight as far as goodness goes. They are superior sources of anti-oxidants and essential nutrients - nutrients we need but cannot make ourselves."

Now it says "by definition" but I could not see a link or footnote as to which "definition" they are referring to. However, I think it is the most specific definition I could find...let's call it a nice working definition.

But at the end of the day this is a marketing term, both Superfruit and Superfood. It is VERY important to note that the juice bottle DID NOT have an USDA organic label or even claim to be organic...It merely said "All Natural" which means nothing in the food world.

So I ask you this: What good is a "superfruit" or "superfood" if it isn't grown under good conditions?

Let me know your thoughts?

Also if you have a spare 20mins...this is a GREAT video!

Day 46: 

Juice: Cloudy Day

Cloudy Day:
2 Grapefruits
1/2 Long Cucumber
2 Sticks of Celery
1 Small Bunch of Fresh Mint

So, I was bumming around online, reading about juicing - as I do - and I came across this article, which I thought was a nice point of view on juicing: Notes From A Newly Converted Juicer by Bob Carden at the Washington Post. Here are a few highlights if you don't have time to glance at the whole thing:

"A blender pulverizes veggies and fruits, and makes for a thick, fiber-filled drink. A juicer separates, so all you get is pure juice. It comes at you with a slow hand and an easy touch, lovingly churning that apple while extracting its juice. Blending’s more of a one-night stand, while juicing’s a long-term affair." 

Pure truth. 

Bob Carden also interviews a 44 year-old video editor, Julian Thomson who says this about juicing:

"Smoothies, blenders, that’s all wussy stuff. Posers who think they’re doing something healthy. Juicing is juicing, man, not blending. You have to yank the juice out of the veggies. You want to blend? Then go drink a margarita.”

Hilarious.

Now, don't get me wrong, all you smoothie lovers out there, I am not against the smoothie (in fact at the end of this blog I will have a whole bunch of smoothie recipes for you). I adore a good smoothie and desperately love my blender for everything I do with it: Homemade nut milk, yogurt pancakes, etc... 

But, I think this is a great statement for all the people with Vitamix Blenders, 'cause they all say: "I have a juicer - a Vitamix." Wrong. Vitamix's are not juicers. They are amazing blenders and an amazing addition to any kitchen, but it does not extract the pulp...therefore it is not a juicer. A Green Smoothie is not juice. Living in New York City, I feel I have this conversation with people everyday, so let me quickly lay it out for you all in the blogging 'verse.

Blending vs. Juicing  

 

 

There are pro's and con's to blending and juicing.

The main argument against juicing and for blending, is that when you juice the fiber. Fiber slows the absorption of nutrients, because your body has to digest (a.k.a extract the nutrients from the fiber). So, fiber keeps you fuller longer because you body is working with it. Also depending on whether the fiber is soluble (meaning is dissolves in water) or insoluble (does not dissolve in water) it can improve you absorption a specific nutrients and keep you regular. (Source)

When you juice, you remove the fiber and allow your body to take the extracted nutrients and work with it right away. This gives your body what it would take anyways while giving the digestive tract a break - as it if were intravenously. 

Ultimately, neither is better than the other. Both are good and your best bet it to include a little of each in your day. 

Day 35:

Juice: Grapefruit Basic Sharp

Grapefruit Basic Sharp:
1 Grapefruit
1 Apple
2 Carrots
1 Stick of Celery
1 Inch of Ginger

Okay, so this is kind of cheating because this is practically the same juice as last time. Sorry, but I am going by the book. So, instead of talking about the ingredients I've already been over, today I am going to answer a question I got from a reader.

The question: 

How do you make Nut Milk (like Almond, Cashew, etc...) with your juicer?

You may have strolled through of your local grocery store and seen a full shelf dedicated to nut milk. Lately, it has become a popular alternative to dairy milk due to it's high nutritional content.
However, the problem with the most of the nut milk in stores is that they have been pasteurized. Through the pasteurization process, nut milk looses most - if not all - of its nutrients. Hence why they fortify it with vitamins. So, it is much better to make it yourself. This way you know exactly what you're eating.

1.) Have the right equipment:
To make nut milk I recommend you use a blender or a slow juicer like a Hurom Juicer. You can use a centrifugal juicer, like mine, but it proved to be more wasteful than the blender, so I use the blender. 

Left: Non-Centrifugal Juicer - Shown there is a Hurom Slow Juicer, but any non-centrifugal juicer will do.  
Center: Blender - Any blender will do. A Vitamix is a blender - not a juicer - so feel free to use it here. (I use a Magic Bullet).    
 Right: Centrifugal Juicer -  Most juicers are Centrifugal. The one shown above it the juicer I use Hamilton Beach Big Mouth Pro.

2.) Get fresh, raw nuts of your choosing (almonds, cashews, pecans, walnuts, hazelnuts, etc...).

3.) Soak the in nuts water for at least 4-6 hours. More is not a problem. One recipe I found said to soak them overnight. (A lot of sources online say to do it with filtered water - just to keep it extra clean)

4.) Process the nuts through your equipment:

• Hurom Juicer: Pour the hydrated nuts into juicer, place a bowl or glass underneath. 1 cup of nuts should yield 1/2 cup of milk (so I have read since I use a blender). 
• Blender: Place the hydrated nuts in the blender with water (or filtered water): 1 cup of water to 1 cup of nuts. *Note: anything you'd like to add to the milk (i.e. honey, cinnamon, vanilla) this is the time to add it. Process until thoroughly blended. Next you will need a nut milk bag or cheesecloth.

Cheesecloth

Nut Milk Bag

Place the cheesecloth or nut milk bag over a bowl and pour the blended mix over/into the material. It will catch the pulp. You may have to do it several times if you are making a lot of milk.

• Centrifugal Juicer: Pour the hydrated nuts into the juicer - I have read that pouring a cup of water into the juicer first helps with the process. 

 5.) Store the milk in a glass container (glass containers are the best for storing juice of all kinds) and in the refrigerator. Homemade nut milk will store safely for 48 hours (though some sources claim 72 is still okay). So, your best bet is to just enjoy the milk quickly.


Enjoy some nut milk for me friends and let me know how it all turns out!!

Happy Juicing!

Day 34:

Juice: Grapefruit Basic

Grapefruit Basic:
1 Grapefruit
1 Apple
2 Carrots
1 Stick of Celery

This was good. I got up early this morning and made this juice. It totally picked my morning up.

While researching for this blog last week, I stumbled upon a very interesting article online: Limonin: Health Benefits in Citrus Fruits. It mentions a compound found in citrus fruits call Limonin. 

Limonin:

(lî`mō´nĭn)

n.

1.

(Chem.) A bitter, white, crystalline substance found in orange and lemon seeds.

Limonin enters the body as a sugar molecule and is absorbed into the blood stream. From there, Limonin works as an active antioxidant fighting the breakdown of cell DNA. According to a scientific team working with the USDA, has been shown to "fight cancers of the mouth, skin, lung, breast, stomach, and colon." (Source) 

How does it do that? You might ask. 

Well, researchers have found Limonin can remain the the blood stream for up to 24 hours - an impressive amount of time - and this "longevity" is probably why limonoids' have such an ability to fight cancer cells. The USDA also states that though most people think about vitamin C when they think about citrus research has shown "limonin glucoside is present in citrus and citrus juices in about the same amount as vitamin C." (Source)

 

What does this mean?

Keep juicing is what it means and while you're at it include some citrus with seed and peels! 

Happy Monday!

Day 7: 

Juice: Sweet 'n' Savoury

Sweet 'n' Savoury:

3 Apples
2 Sticks of Celery

Sweet and Salty, a famous combination. Celery is another food, like ginger, I cannot stand, mainly because of the strings. Yuck. But celery juice is one of the most refreshing juices you can make. It alone is wonderful, but I prefer it mixed with other wonderful things.

It has been hard for historians to ascertain when celery became a cultivated plant. Celery leaves were discovered in Egyptian Pharaoh Tutankhamun's tomb (died 1323 BC), but it cannot be told weather it was cultivated or wild. Wild celery has been reference throughout history, mainly as a grass for grazing animals. But somewhere in there it started to be cultivated, not only for the stalks but also for the root of the plant - Celery Root. The big, knobby lookin' thing. The entire plant is and can be used for food, seasoning and medicinal purposes, but most people typically only use the stalks.

For celery juice, one should used the entire stalk, leave and all. The root can be a bit hard on the juicer (at least the cheaper one I have), so I say stick with the stalk. You wont regret it, because celery juice, even without the root, is incredibly nutritious. It is chock full of vitamins and minerals, especially vitamin K, also known as the "clotting vitamin" because without it blood wouldn't clot. It has also been proven to help maintain strong and healthy bones, especially in older adults. (More on Vitamin K).

Celery is also rich in organic sodium, which is soluble, unlike any kind of processed salt. This helps your body absorb other nutrients and help you stay hydrated. (Source Material) This makes celery juice a great re-hydration drink, a healthier alternative to Gatorade. Celery Juice also helps fight cancer, lowers cholesterol, aids in digestion, is an anti-inflammatory, lowers blood pressure, prevent stones and many other ailments. Celery Juice is a powerful health tool to have in your back pocket.
(Great Article About Celery Juice).