THIS CHAPTER OFFERS many of my favorite juice recipes that have become very popular over the years. These recipes appeared in my books The Juice Lady’s Turbo Diet and The Juice Lady’s Living Foods Revolution. If you’re looking for meal plans for weight loss and lots of tips for losing weight, get The Juice Lady’s Turbo Diet. If you’re looking for a very informative basic book to give you general meal plans and lots of raw food recipes, get The Juice Lady’s Living Foods Revolution. These books are great companions to The Juice Lady’s Big Book of Juices and Green Smoothies.
Whether you try the “old favorite” juice recipes in this chapter or any of the hundreds of new recipes in this book, I think you’ll be amazed at what a juicing program can do for your health. Here’s what it has done for Joann:
I just got your book The Juice Lady’s Living Foods Revolution after talking with my friend, who told me how she is continuously feeling better and better and how good her skin looks after eating and drinking according to your book. Before getting your book, I watched the documentary Forks Over Knives, which is about animal fats (meats and dairy) that have a direct impact on the prevalence of cancer and other diseases. It turned me off to bad foods. I decided to stop eating most meats and cut out as much dairy as possible. I started eating more vegan and including more raw foods.
It was hard for me to change eating habits initially and to find recipes. Then I remembered The Juice Lady’s Living Foods Revolution that my friend spoke about. It took a while for my husband to order your book and the juicer, so in the meantime I used my blender to make green smoothies. I had one for breakfast and took two to work every day. For regular meals I ate somewhat normally but cut out meat. I still eat fish and a little chicken and dairy occasionally, with plenty of vegetables, fruits, whole-grain pasta (if I eat pasta, which is not very often), and brown rice instead of white rice. Now that I have the juicer, I have a vegetable juice first thing in the morning, and I take two green smoothies to work.
After about a month I’ve lost eight pounds! This was an unexpected benefit. Weight loss was not my primary goal, but it’s a very welcome one. And I lost this weight without working out because I haven’t had time lately. I assume that when I get back in the swing of working out regularly, I will lose weight even faster.
4–5 carrots, scrubbed well, tops removed, ends trimmed
1 small beet with leaves
½–1 cup coconut milk
Dash cayenne pepper
Juice the carrots and beet. Pour into a glass and add the coconut milk and cayenne pepper. Stir and drink as soon as possible. Serves 2.
2–3 carrots, scrubbed well, tops removed, ends trimmed
1 handful of spinach
1 cucumber, peeled if not organic
½ lemon, peeled if not organic
½ apple (green has less sugar)
1-inch-chunk ginger root
¼ tsp. cinnamon
1/8 tsp. cayenne pepper
Cut produce to fit your juicer’s feed tube. Juice all ingredients. Add spices and stir. Pour the juice into two glasses, and drink as soon as possible. Serves 2.
Studies show that cranberries boost metabolism and their acids help dissolve fat. They also act as a diuretic, which helps you get rid of stored up water. The credit goes to their soluble fiber, which is not lost entirely with juicing.
2 pears, Bartlett or Asian
½ cucumber, peeled if not organic
¼ lemon, peeled if not organic
2 tablespoons cranberries, fresh or thawed if frozen
½- to 1-inch-chunk ginger root
Cut produce to fit your juicer’s feed tube. With the juicer turned off, add the cranberries and top with the plunger. Then turn on your machine and juice. Juice all remaining ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
1 apple (green is lower in sugar)
2 dark green leaves (chard, collard, or kale)
1 rib of celery with leaves
1 lemon, peeled if not organic
½ cucumber, peeled if not organic
½- to 1-inch-chunk fresh ginger root, peeled
Cut the apple into sections that fit your juicer’s feed tube. Roll the green leaves and push through the feed tube with the apple, celery, lemon, cucumber, and ginger. Stir the juice and pour into a glass. Drink as soon as possible. Serves 1.
1 cucumber, peeled if not organic
4 dark green leaves such as collard, chard, or kale
1 cup blueberries, fresh or thawed if frozen
1 apple (green is lower in sugar)
½ lemon, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice half of the cucumber. Roll the green leaves and push through the juicer with the other half of the cucumber. Turn off the machine and pour in the berries, then place the plunger on top. Turn the machine on and push the berries through. Add the apple and lemon, and juice. Stir the juice and drink as soon as possible. Serves 2.
2 apples (green is lower in sugar)
½ lemon, peeled if not organic
1 handful of your favorite greens
Cut product to fit your juicer’s feed tube. Juice all ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
Fennel juice has been used as a traditional tonic to help the body release endorphins, the “feel-good” peptides, from the brain into the bloodstream. Endorphins help to diminish anxiety and fear, and they generate a mood of euphoria.
½ apple (green is lower in sugar)
4–5 carrots, well scrubbed, tops removed, ends trimmed
3 fennel stalks with leaves and flowers
½ cucumber, peeled if not organic
1 handful of spinach
1-inch-chunk ginger root
Cut produce to fit your juicer’s feed tube. Juice apple first and follow with other ingredients. Stir and pour into a glass; drink as soon as possible. Serves 1–2.
2-inch by 4- or 5-inch chunk of jicama, scrubbed well or peeled if not organic
2–3 carrots, scrubbed well, tops removed, ends trimmed
½ cucumber, peeled if not organic
¼ daikon radish, trimmed and scrubbed
1-inch-chunk ginger root, scrubbed (peel if old)
½ lemon or lime, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
1 cucumber, peeled if not organic
1 carrot, scrubbed well, tops removed, ends trimmed
1 rib of celery with leaves
1 handful of parsley
1 kale leaf
1 lemon, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice cucumber, carrot, and celery. Bunch up the parsley and roll in the kale leaf; add to juicer and push through. Then add lemon and juice. Stir and pour into a glass. Drink as soon as possible. Serves 1.
1 beet with tops
2 collard or Swiss chard leaves
1 cucumber, peeled if not organic
1 lemon, peeled if not organic
1-inch-chunk ginger root
1/8–¼ small jalapeño pepper, seeds removed
Cut produce to fit your juicer’s feed tube. Juice the beet with tops. Roll collard or chard leaves and follow with ½ cucumber. Add other ingredients and follow with the remaining cucumber. Pour juice into a glass, stir, and drink as soon as possible. Serves 1.
1 large pink grapefruit, peeled
1-inch-chunk fresh ginger root
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
Asparagus is a natural diuretic that helps flush toxins from the body and promotes kidney cleansing. This juice is a great tonic for the kidneys, and it is a great way to use up asparagus stems.
1 tomato
1 cucumber, peeled if not organic
8 asparagus stems
1 lemon, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice all ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1–2.
The Ginger Hopper With a Twist
5 medium carrots, scrubbed well, tops removed, ends trimmed
1 green apple
1-inch-chunk fresh ginger root, peeled
½ lemon, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
4 carrots, scrubbed well, tops removed, ends trimmed
1 handful of parsley
1 lemon, peeled if not organic
1 apple (green has less sugar)
2-inch-chunk fresh ginger root, peeled
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
1 green apple
3 ribs of celery with leaves
1 lemon, peeled if not organic
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
2 medium tomatoes
2 dark green leaves
2 radishes
Small handful of parsley
1 lime or lemon, peeled if not organic
Dash of hot sauce
Cut produce to fit your juicer’s feed tube. Juice ingredients, add hot sauce, and stir. Pour into a glass and drink as soon as possible. Serves 1.
2 tomatoes
4–5 sprigs of basil
1 large handful of spinach
1 lemon, peeled if not organic
Juice one tomato. Wrap the basil in several spinach leaves. Turn off the machine and add the spinach and basil. Turn the machine back on and gently tap to juice them. Juice the remaining tomato and lemon. Stir juice, pour in a glass, and drink as soon as possible. Serves 1.
4 carrots, scrubbed well, tops removed, ends trimmed
1 turnip, scrubbed well
1 lemon, peeled if not organic
2-inch-chunk jicama, scrubbed or peeled if not organic
1 handful of watercress
1 garlic clove
Cut produce to fit your juicer’s feed tube. Juice all ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1–2.
Jerusalem artichoke juice combined with carrot and beet is a traditional remedy for satisfying cravings for sweets and junk food. The key is to sip this juice slowly when you get a craving for high-fat or high-carb foods.
3–4 carrots, scrubbed well, tops removed, ends trimmed
1 Jerusalem artichoke, scrubbed well
1 cucumber, peeled if not organic
1 lemon, peeled if not organic
½ small beet, with stems and leaves, scrubbed well
Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1.
3 carrots, scrubbed well, tops removed, ends trimmed
2 ribs of celery with leaves
1 cucumber, peeled if not organic
1 handful of spinach
1 lemon, peeled if not organic
½ beet, scrubbed well, with stems and leaves
Cut produce to fit your juicer’s feed tube. Juice all ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1–2.
WANT TO LOSE WEIGHT? ALKALIZE YOUR BODY
Many people eat a high-sugar breakfast consisting of foods such as orange juice, toast, jam, honey, sweetened cereal, sweet rolls, doughnuts, muffins, waffles, or pancakes. All this sugar promotes acidity and causes yeast and fungus to grow, which produces acid. An overly acidic condition can cause you to gain weight and not be able to lose it. But avoiding sugar and simple carbohydrates alone isn’t the answer. Traditional high-protein breakfast foods such as omelets, cheese, bacon, sausage, and meat promote elevated acid levels in the body as well. Add to that highly acidic drinks such as coffee, black tea, soda pop, alcohol, and sports drinks, and you can see how much acid-forming food people consume throughout the day.
Keep in mind that when I call something acid-forming, I am not necessarily referring to the state it is in when you eat or drink it. I am referring to the fact that after these kinds of foods are metabolized, they leave an ash residue. As a result of eating acid-forming foods, coupled with not eating enough greens and other living foods, many people suffer from a condition known as mild acidosis, which is an out-of-balance pH that leans toward acidity. This means the body is continually fighting to maintain pH balance.
One of the symptoms of acidosis is weight gain and an inability to lose the weight. (This often exacerbates another symptom of acidosis—joint and muscle pain.) The reason is that the body tends to store acid in fat cells and hang on to those cells to protect its delicate tissues and organs. It will even make more fat cells in which to store acid if they’re needed. To turn this scenario around, it’s important to alkalize your body. Eating greens is one of the best ways to do that, and juicing gives you an easy way to consume a lot more greens than you could chew in a day.
To give your body a great start in rebalancing your pH, make sure 60 percent to 80 percent of your diet is made up of alkalizing foods such as green vegetables, raw juices, grasses such as wheatgrass, fresh fruit and vegetables, raw seeds and nuts, and sprouts. Greatly limit or avoid your consumption of acid-forming foods such as meat, dairy products, chocolate, sweets, bread and all other yeast products, alcohol, carbonated drinks, sports drinks, coffee, and black tea.
When pH balance is achieved, the body should automatically drop to its ideal, healthy weight unless you have other health challenges. (But those should heal too over time.) As the acidic environment is neutralized with mineral-rich alkaline foods, there will be no need for your body to create new fat cells to store acid. And since the remaining fat is no longer needed to store acid wastes, it simply melts away.
Eating alkalizing foods is also a great way to restore your health. Many diseases such as cancer thrive in an acidic state. Take away the acid, and they don’t do as well. An alkaline diet also boosts your energy level, improves skin, reduces allergies, sustains the immune system, and enhances mental clarity.
