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Raw food chef lectures about health benefits of juice

Raw food chef Allie McFee spoke about the health benefits of juice and smoothies to a class at New Age People at noon on Saturday.

Juice is produce with the insoluble fiber extracted, while a smoothie includes the fiber.

The health benefits of juice were discovered in the 1800s, McFee said. A renewed interest in juicing occurred when the movie Fat, Sick and Nearly Dead was released.

"Juicing is traditionally known for deeper cleansing," McFee told the crowd. "A lot of people think juicing can heal the body. ... Because it's so little work for the body [to digest], it allows the body to rest and heal. ... Once you start eating this hydrating food, it eliminates the toxins.

McFee said it is important to consume the juice quickly.

"After you make juice, the best time to eat it is right away because it starts to oxidize," McFee said. "Don't let it sit too long. You want to consume it soon [because] it'll go bad quicker in liquid form."

McFee said most nutrients are in the skin of the produce.

McFee had several recommendations for juice. Beet juice should be gradually added to the diet because of its detoxifying properties. Bok choi makes a lot of juice but has an "interesting" flavor. Mustard greens and arugula are spicy.

Whatever juices are chosen, McFee recommends 2 quarts and 2 pints of juice per day.

Recipes for juice included:

Grounding Root Juice--5 to 7 large carrots, 1 medium beet, 1 medium Fuji apple, 1/2 lemon and 3/4 inch organic root.

Cleansing Green Juice--1 to 2 leaves of chard, 1/3 parsley bunch, 1 cucumber, 2 to 3 stalks celery, 1 apple, 1 inch piece ginger, 1/2 lemon.

A "Nourish Me Soup!" called for 3 cups arugula, one cup coconut water, 1 cucumber (save 1/3 for garnish), 1 avocado (save 1/3 for garnish), 1/2 teaspoon turmeric, 1.5 to 2 tablespoons miso, pinch cayenne, 1/2 squeezed lemon, 1 teaspoon liquid aminos. Blend, then dice garnish and add to soup, along with pumpkin seeds, hemp seeds, dulse flakes and sprouts.

A smoothie recipe called "Mango Greens Smoothie with Superfoods" includes 1 bag frozen mango (or 2 fresh mangoes), 1 banana, 1 cup almond milk (or coconut water or filtered water), 3 to 4 cups chard, 1 teaspoon coconut oil (optional), 1/2 teaspoon maca (optional), 1/2 teaspoon chia seeds (optional), 4 drops stevia or 1 teaspoon sweetener as needed--McFee recommends raw honey, maple syrup or coconut nectar--and 1/2 a teaspoon lemon juice. Blend until smooth.

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