Life-Enhancing Mineral-Rich Green Juice

Siri... can you make me a green juice?

If only.

"A healthy outside starts from the inside." —Robert Urich

Around this time of year I begin juicing and then inevitably stop when autumn starts to slip into winter. I just can't maintain the enthusiasm to juice through the cold months, but when the sun starts to rise early, and the birds begin chirping before dawn, my yearning for green juice returns once more.
   "Mmmmmm, fresh mowed grass," my husband says as a repetitive quip when I hand him a glass of freshly juiced greens. Jay's sarcasm is not entirely unwarranted. Green juice does indeed taste like summer in a glass. For Jay, drinking green juice is a bit like taking a dose of medicine. Being a former Marine, Jay doesn't need to enjoy the green juice to consume it. He just drinks it like a man. #truegrit
   I don't mind the flavor of this slightly spicy tasting green juice. Some over-the-counter green juices are actually high in sugar. To avoid spiking insulin levels I opt to eliminate sweet fruit from the ingredients mix. No apples for moi. If you must add a sweet fruit or vegetable, keep the addition to one serving. Full disclosure, I usually add a small to medium sized carrot.

These are all the veggies that go into a 16-ounce serving. 

My obstacle to juicing is not the flavor, but is related to actually doing the work to make the juice. When I'm organized it takes about twenty minutes to produce 32 ounces, which for us is two servings but for others this amount could comfortably serve a family of four. When I'm not organized it takes about 30 minutes from start to finish and another 5 minutes to clean the juicer's parts.
   A heavy duty Champion masticating juicer has a permanent home on my kitchen counter, whether I juice regularly or not. The appliance weighs 23 pounds so lugging it around to store it between uses doesn't make sense for me. The beast of an appliance stands as a steadfast reminder of what I should be doing when I'm not. Similarly the weight bench in the garage is a constant visual prompt that I should be exercising when I'm not. I always get back around to using both but staying with a routine is clearly a challenge for me.
   The masticating juicer produces more nutritious juice because it does a better job of breaking down the fiber of the vegetables. The Champion both cuts and grinds. The juice produced by a masticating juicer has a longer shelf life of up to 48 hours because the Champion does not build up heat while it does its job. With that being said, I tend not to store the juice. My goal is to consume it within 30 minutes of making it. And, I don't simply drink my juice, I chew it, and swoosh it around in my mouth because many of the enzymes present in the juice are activated by saliva. To learn more, check out this Tedx Talk, Chew Your Juice.

All set-up and ready to juice. 

Finally, you'll want to drink green juice on an empty stomach for maximum benefit and easy digestion (code for not blowing a bunch of gas). I prefer mine as a first meal of the day after enjoying my morning coffee. I add collagen protein and a little half and half to my coffee, which sustains me for awhile. If that doesn't quite work for you and your schedule, the next best thing is waiting a minimum of two hours after a meal to drink a glass of green juice. I find the juice filling but if that's not the case for you, drink your juice then wait twenty minutes before eating whatever's next on the daily menu.

I'm just dropping this image here 'cause the butterfly is pretty and it matches the color theme.

Life-Enhancing Mineral-Rich Green Juice

Linda's Delicious Detox Saffron Lemonade

Adventures in Herbalism by Linda

"After doing a juice cleanse, I am motivated to eat healthier and not emotionally. Cleansing is like my meditation. It makes me stop, focus and think about what I am putting into my body. I'm making a commitment to my health and hitting the reset button." — Salma Hayek

The fully 'brewed' lemonade is ready to enjoy.

   Recently I visited a doctor who practices holistic medicine. During my visit, she showed me a drink that she makes daily before she heads to work. At the office she sips it throughout the day. It was basically a cold-brewed saffron tea, and I was intrigued. She told me that it helps elevate mood and digestion—bringing "sunshine" into the body.

So simple to make—lemons, saffron, cayenne and stevia. 

   Back at home, embarking on my cleanse, I decided to add saffron to a lemonade that I would be making from lemon juice and stevia. To add even more detoxification properties, I added a tiny sprinkle of cayenne which is part of the Master Cleanse formula that has been popular for 50 years, especially since Beyonce Knowles became associated with the Lemon Detox Diet.

   My detox program eliminates all sugar, so I made my recipe with stevia for the sweetener, and adding saffron because it is not only adds a delicious flavor, but also because it has been used as a medicinal herb for over 3,500 years. 
   If you are not a fan of stevia, you are going to love this recipe. The saffron and cayenne mellow the lemon and cover the taste of the stevia. It is more rich tasting than regular lemonade, with just a hint of spice. I promise—you will not have a clue that this lemonade is not sweetened with sugar.
   I was surprised at just how delicious this combination is—the saffron adding an extra depth of flavor. I make it first thing in the morning and carry it along to work. I sip it during the day along with piping hot cups of jasmine green tea.



Linda's Delicious Detox Saffron Lemonade

Equipment:
1 24 ounce Mason or widemouth canning jar
citrus juicer
tweezers for saffron (optional)

Ingredients:
the juice of two fresh lemons
one tiny pinch high grade saffron such as Mehr
very small sprinkle of cayenne pepper
filtered water
10-12 drops of liquid stevia

Procedure:
Juice the two fresh lemons and pour the juice into the bottom of the glass jar. Using the tweezers, add a small pinch of the saffron to the lemon juice. Gently swirl the saffron into the juice and then fill the jar to the top of the fill line (the line just under the threads of the jar). Add stevia to taste, for me that is about a dozen drops of stevia, and add just a tiny sprinkle of cayenne powder unless you prefer more spice—then by all means add a little more. Screw the lid onto the jar and swirl until blended. Allow to sit at room temp or in the fridge until ready. Lemonade is ready to begin drinking in about 15 minutes. You will see the liquid turn a rich gold color from the saffron.