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Differences Between Juicers

08 Jun 14
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What Juicer Should You Buy?

 

Choosing a juicer can be overwhelming.  Here is the lowdown, starting from the cheapest:

  • centrifugal
  • masticating and single gear
  • twin gear
  • cold presser

Centrifugal

Pros: fast, easy clean-up, inexpensive

Cons: destroys the nutrients, still leaves wet pulp, loud

Let me get into the cons, since the pros are self-explanatory.

  • destroys the nutrients – We all know fruits and vegetables aren’t shelf stable.  Pretty much anything we do to them jump starts the release and destruction of nutrients due to oxidation (exposure to the air).  Centrifugal juicers basically cut up these fruits and veggies and spin them around at a high speed so that some of the liquid gets separated from the fiber.  As a result, you have to drink the juices within 15 minutes of juicing.  So you can’t make any juice ahead of time and store them.
  • still leaves wet pulp – The drier the pulp, the more you’ve extracted out of the fruits and veggies and the more bang you’re getting for your buck.
  • loud – the world and its grandma is going to know you’re juicing whenever you are

Masticating and Single Gear

This is basically the in-between juicer.  I suggest this juicer to most people because it’s a nice balance between those who don’t want to spend too much on a juicer but still want quality juicers.

These juicers are gentle enough that you can make your juices ahead of time and store them.  Some say you can store up to 72 hours, but I’d just do 2 days max to be safe.

A couple reasonably priced juicers:

 

Twin Gear

Pros: produces juices with high nutrient value, quiet, leaves dry pulp

Cons: pricey, slow, tedious clean-up

Imagine pushing something through a pair of gears.  That something gets gently squeezed and, in this case, produces juices with a high level of nutrients intact and leaves behind dry pulp.  These juices can be stored up to 72 hours but I just keep them for 48 hours max, just in case.  These juicers come with many parts to clean up and take longer to juice, since it is so gentle on the fruits and veggies.

I have been using this one since 2012 and I still love it:

 

Cold Presser

This is the Rolls Royce of juicers.  The highest quality juices come from these machines.  Being as that I’m sure the large majority of us don’t have an exorbitant amount of money to roll around in, I’m not going to waste my breath on explaining these because they don’t come cheap.

 

TIP!!!!! When storing your juices, put them in tightly sealed, nonporous (ie, non-plastic) containers, like mason jars, leaving as little air as possible in the containers.

juice

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Next Detox Post – Oil Pulling

 

Juicing? Who What When Where Why

08 Jun 14
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What is the big deal about juicing?  Here’s the 101.

 

First off, let me begin by explaining the 2 types of juicing that’s out – let me call them juicing for health and mainstream juicing.

  • Mainstream juicing – what is most likely being referred to out in the media now, that is currently become more and more popularly used for detoxification, and consists of juice fasts lasting for 3, 5, or 10 or more days.
  • Juicing for health – the juicing done by health aficionados who actually incorporate juicing into their daily lives.

I am not a fan of mainstream juicing.  Juicing actually has legitimate benefits but mainstream juicing is what is attracting those who want quick fixes and to have a fast detoxification and weight loss.  The problem with mainstream juicing is that people don’t realize how unhealthy and improper it is.  You can’t eat like crap and then shock your system with a juice fast, only to jump right back into crappy food.  It’s going to feel awful and any benefits to your body from the juice fast quickly goes to waste, literally and figuratively.  So I suggest if you want to go through a juice fast, start off by easing your body into it by eating clean first.  And DEFINITELY eat clean and light as you transition back into solid foods.

 

As for the juicing for health folks – we try to incorporate green juices into our everyday lives to supplement our diets.  Personally, I drink green juices every day for breakfast, when my stomach is empty, so that the nutrients can go directly into my body.

 

What the heck is juicing?

It’s simple – take a bunch of veggies, mostly green veggies, and a little bit of fruit, and drink them without the fiber.

Many argue that you need the fiber in your diet.  Here’s my argument: a healthy diet will have plenty of the fiber you need.  You’re not missing out by juicing.  By taking out the fiber, you are skipping the digestive process and allowing those nutrients to get to work on your body right away.  Green juices are basically a magical elixir that you add to your everyday diet.  They allow you to get an extra boost of veggies that you couldn’t possibly eat in a day.

 

Okay, so how do I do it?

Simple.  Buy a juicer.  Buy vegetables.  Put the two together.  I usually drink 16 ounces a day.

The proportion of veggies to fruit should be 3 to 1 because you don’t want to overload on the sugar.  Personally, I only use half an apple for every 16 ounces and rely on cucumbers and celery to mellow out the taste, due to their high water content.

The darker green your veggies are, the better.

I find that as long as I have the cucumbers, celery, and apple, I can mix and match on the rest of the veggies without much problem.  I like to include vegetables I don’t normally eat.  Unless you like the taste of mustard, though, you might want to take it easy mustard greens.  I learned that out the hard way.  Also include herbs – cilantro helps clear out heavy metals from your body and parsley helps detox your kidneys.  Lemons keep the nutrients fresher longer.

 

Does that help?  Questions are welcome and I will be sure to update this post based accordingly!

 

But does it really work?

Yes.  I am gaining nothing by telling you to start juicing, except the knowledge that I am helping you become a healthier person.

Juicing has helped me get stronger faster and heal faster.  It has cleared cobwebs from my mind and it has balanced out my chemical hormones.  I feel like a sane person now.  Or…saner.  And most importantly, it has helped my digestive system.  So now I can eat more without getting fat!  Woooooooo!!!!!!

 

Click here for help on what juicers to buy.

 

Next Detox Post – Differences Between Juicers

Southwestern Creamy Tomato Pasta

08 Jun 14
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I’m not usually a fan of Mexican/Texan food, but this vegan recipe is delicioso!  It has a slight kick to it, depending on how sensitive your taste buds are, but the combination of flavors makes this dish so amazing.  But all you need is a pot and a food processor or blender!  So very easy and yummy that you won’t believe it’ll actually help you detoxify and lose weight!

Makes 4 servings.

 

Ingredients:

Instructions:

  1. Boil pasta according to instructions.
  2. Add garlic cloves and lemon juice into blender/food processor to mince the garlic.
  3. Add drained sundried tomatoes to chop.
  4. Add drained cashews, spices, yeast, miso paste, and sea salt, then add coconut milk.
  5. Drain pasta and return to pot.  Add sauce and remaining ingredients and stir until everything is coated with the sauce.

southwest

“Peanut” Pad Thai

08 Jun 14
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I love this easy to make vegan dish for those days when I’m craving some pad thai!  It tastes amazing.  Most pad thai sauces are made with refined sugar and fish sauce but this has none of that. You wouldn’t believe that it’s that healthy!  I wish I could call this a 1 pot wonder because basically everything is put together in a single pan, but you do need an extra pot to boil the noodles in while you’re assembling everything else.  It takes about 20-30 minutes to make, and would still taste great cold!  So without further adieu, here’s the recipe so you know how to make it yourself!

 

Makes 4 servings.

 

Ingredients:

  • 1 package flat brown rice noodles
  • 5 tbsp Nama Shoyu (or Tamari for gluten free)
  • 5 tbsp fresh-squeezed lemon or lime juice
  • 2 tbsp raw creamy almond butter
  • 1 tbsp tahini (or more almond butter)
  • 4 tbsp maple syrup
    maple syrup
  • crushed red peppers to your liking
  • 2 tbsp sesame oil
  • 1 yellow onion, chopped
  • 4-8 garlic cloves, minced
  • 1-2 inches ginger root, minced
  • 1 package tempeh, chopped
  • 2-3 carrots, thinly sliced or grated
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • limes, chopped scallions, peanuts (optional garnish)

Instructions:

  1. Boil hot water for the noodles, then pour boiled water into pot and set aside for 5 minutes.  Add noodles and let sit for about 20 minutes.
  2. Stir the nama shoyu/tamari, lemon/lime juice, almond butter, tahini, maple syrup, and red peppers together.
  3. In a large saute pan or wok, heated on low, add sesame oil and onion, garlic, ginger, and tempeh.  Stir for about 5 minutes.
  4. Add carrots, bell peppers, and a little water to the pan or wok and stir for another 5 minutes.
  5. Add drained noodles and sauce, mix until sauce thickens to your liking.
  6. Serve with optional garnish.

pad