Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!


 

As many of us prepare for a 28 Day Reset Cleanse starting next Tuesday, I thought this was a good time to hijack an episode of Foodie Friday in hopes of addressing questions regarding the juicy fundamental basics of cleansing:

Q:
What is the difference between juicing and drinking green smoothies -REALLY? I mean don't we all need fiber??


Long A:
There is no doubt that fiber is super important in sweeping things along through the intestinal tract and colon. However, when you are chewing raw food or guzzling a smoothie, the body must put in additional elbow grease to separate the nutrients from the fiber. I was surprised to learn of the significant energy expenditure that the body turns out in the digestive process, even when consuming a shake. (This is likely because many us gulp our food & drinks down in a flash which impairs the digestive process).

So - juicing for a select period of time, reduces the digestive burden while flooding the entire system with nutrient dense goodness that's only found in fresh vegetable and fruit juices. This is the best way to support your body in maximizing cleansing, rejuvenation, balance and healing.

When we drink generous amounts of freshly extracted juice, even though no solid food is going in, there will be much uneliminated waste matter that starts dumping out of our intestines. Once our colon, the major channel of elimination, begins to free itself from its toxic load, then all of our cells can begin to hydrate and in turn start dumping out accumulated waste that needs to be eliminated, as well.

So - the real difference between drinking fresh juice vs. green smoothies is that it takes your body directly to the fast track of significant cleansing when a deeper level of healing/detox is desired.

That being said, green smoothies are powerfully creative and helpful to the body. In both my 14 and 28 day cleanse protocols, I suggest days of juicing, that transition into more days of green smoothies, which transition into nutrient dense solid raw food. This is a safe and very effective way to cleanse and detoxify your body. 

Q: Can I make a day or two's worth of juice and keep it in the fridge without having the juice become less nutritious?

A: I do suggest making your juice first thing in the morning, rather than the night before whenever possible.  This is only because making in the evening adds another 8 hours or so to the time that your juice is sitting around oxidizing, which isn't ideal. The fresher the juice, the better.  Juices are best consumed within 24 of extracting, regardless of what machine you are using.  An Omega Vert, Hurom or Green Star adds a bit onto the chilled, properly stored shelf life of a juice, but David Rainoshek of Juice Feasting.com does not recommend drinking fresh juices that are over 36 hours old, as they have lost the majority of their benefit, even in the refrigerator.

Q: Can I make a week's worth of juice all at once, and then freeze it for use during the week?

A: The delicate enzymes in fresh juice really can't hold up to freezing in a positive way. Also, your juices will generally not taste good. If you are traveling, wake up a bit earlier to make extra , and store properly in a cooler. Don't drink juice more than 36 hours old and the same goes for green smoothies. When storing - fill your glass jar to the top and screw on an air-tight lid; immediately refrigerating, which will slow the oxidation process. When you know you'll be traveling, plan ahead and find juice bars in the area, or take your juicer with you and get to a grocery store upon arrival to your destination!

Q: I'm going to be on a budget - what are the most important focus foods when juicing or cleansing?

A:
#1 Leafy Greens
- These star players really must be the mainstay of our diet. If you are juicing exclusively, it is good to shoot for including about 3 heads of leafy greens into the mix each day.

Spinach is one of the easiest greens to start with because of its mild flavor and it’s high in iron and coenzyme Q10. But as many of you have already heard from Victoria Boutenko’s teaching – it is imperative to rotate your greens and add as many different varieties as possible like kale, parsley, romaine, butter lettuce, dandelion greens, chard, etc. Juiced or blended, leafy greens are one of the most easily digestible forms of plant protein, containing around 30% per serving.

#2 Celery – When I was juice feasting, we were encouraged to juice one head per day for each day that we were juicing. This is because celery is loaded with organic sodium, which is one of most important alkalinizing minerals. Most of us are deficient in organic sodium from eating a typical or acid-forming diet (meat, dairy, wheat, processed sugar, and soy). Putting organic sodium back into our system will reduce or elminate acid reflux disease, ease gastrointenstinal distress, heal the lining of the stomach, aid digestion of proteins, and alkalinize the bile of the liver and gallbladder (acid bile creates gallstones). Celery is a key supporter of the alkalinzing aspects of the cleansing that we want to accomplish in February.

#3 Cucumbers - Have a reputation as the best kidney cleanser known. They are a diuretic; thus, they prevent bloating due to water retention, and they help to wash the kidneys and bladder of debris and stones. Cucumbers are cooling, refreshing, water-rich, filling, low in calories, alkaline, and high in energy.

I suggest juicing a minimum of 1 cucumber each day as they go very well with celery juice and leafy greens. Celery and cucumbers are a powerful team when juiced together as the organic sodium of celery helps to transport the water and silica rich cucumber juice directly in to the cells, which will flood the tissues of your body with alkalizing hydration!

My personal juice of choice come next week will be one of leafy greens, including parsley because it is an intestinal cleanser and purifier - with celery, cucumber, lemon, and apple.

I know this has been a really LONG video/discussion thread of a Foodie Friday, but PLEASE feel free to get the discussion started in the comments below. If you have ANY questions, we'll do our best to find accurate answers and/or point you in a direction in which you might find them. If you have additional suggestions or thoughts - we are eager to hear from you!

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Our bodies are going to get a good cleanse during the month of February!  Dark Leafy Greens have been proven to be the best source of protein, calcium and minerals for the body!  Let's go GREEN!  Clinking my glass to yours! : )

I am going to make your juice tomorrow! I dont usually add lemon to my juices, but I think I may start, I love the way lemon makes me feel..

Cheers!

 

I also like to put sprouts in my juice because I can grow them at home. And don't forget those carrot tops!

I’m in need of some education on the following:

I understand the importance of rotating the vegetable’s leafy greens per Victoria’s recommendation and have read her reasons. It all makes a lot of sense to me.

What I never have been clear on is if it is important to take a break from the actual vegetable produced like the beet, cucumber, celery, carrot, etc. minus the attached leafy green. I juice and smoothie a large variety of veggies. But I do like what a little daily cucumber & celery combination does for my system just as Penni explained. Now . . . do I need to tweak my routine and give all parts of the vegetable, be it the green leaf or the vegetable produced, a rotation and not use any produce part on a daily basis also?

Thank you to any and all that can give me a clearer understanding.
Have a blessed weekend : )

Hi Penni!  I'm off to shop tomorrow, so thanks for reminding me to put cucumber on the list!!  I have a question though.  (And anyone can answer this for me, I know Penni is probably super busy right now) I was wondering just how imporant it is to get organic celery vs. non-organic.  I'm in Japan, and living in the country side, where honestly I've never seen more than a stick sold at a time ($1.20/a piece) let alone organic, in the supermarkets.  Do you think it's okay to go non-organice?  Or is it one of those "only organic" veggies?  I also am pretty sure that all the locals here who are putting celery into the stores are growing their (sticks of) celery fairly organic anyways...but just incase it's a bad idea, any ideas how or where to get it organic?? 

 

Very Inspired by this video. This is going to be fun. So much info Penni!  I also learned (after test studies lol) that my Jack Lalanne juicer(which is only a few months old) is just as good as any juicer out there. I was questioning it bogging down with the thick leafy greens (kale collards and such) but after some research on a few juicers I was looking at. They tend to juice the same way. So I got my answer. Jack is in.
Lemon and spinach and cucumber, oh YUM.  I've told my husband about my endeavor for February and he thinks it's great I'm doing this with a group for support.  He won't join me but won't try to sabatoge me either.  With him understanding the Cleanse, he will be my home support.  I'm very excited about getting clean and green.
sounds great!
This was a great video.  It arrived just in time.  I was making my list for the forthcoming week's juicing and this was the guide that I needed.  I'm so ready, truly excited.  I've done cleanses before but on my own now I feel the group has my back.  Thanks for the support.  My last name means "greenish" - Zielin in the root for green and ski is the adjective ending in the Slavic languages so this is perfect.  I'll be really green now!  LOL  Here I come KALE.
Diana - You are blessed to have a home team and a husband that does not judge.  GO GREEN.  ;-)

Diana S said:
Lemon and spinach and cucumber, oh YUM.  I've told my husband about my endeavor for February and he thinks it's great I'm doing this with a group for support.  He won't join me but won't try to sabatoge me either.  With him understanding the Cleanse, he will be my home support.  I'm very excited about getting clean and green.
Mae - I hope I am understanding your question correctly.  I think the important thing is that a person not get stuck on just one or two greens. Period.  So if a person is just juicing (or blending) romaine and spinach only and never chooses to add anything else, this isn't optimal.  So the goal is to get a full spectrum of greens, veggies and fruits into the mix.  If you juice carrot tops 5 out of 7 days - that's okay as long as you add a full variety.  Sounds like you're doing great to me.

Mae Jardine said:
I’m in need of some education on the following:

I understand the importance of rotating the vegetable’s leafy greens per Victoria’s recommendation and have read her reasons. It all makes a lot of sense to me.

What I never have been clear on is if it is important to take a break from the actual vegetable produced like the beet, cucumber, celery, carrot, etc. minus the attached leafy green. I juice and smoothie a large variety of veggies. But I do like what a little daily cucumber & celery combination does for my system just as Penni explained. Now . . . do I need to tweak my routine and give all parts of the vegetable, be it the green leaf or the vegetable produced, a rotation and not use any produce part on a daily basis also?

Thank you to any and all that can give me a clearer understanding.
Have a blessed weekend : )

Thanks for your question, Missy.  (I'm so excited you're doing this with us too!)

I hear you on the challenge of getting organic celery.  It is optimal, for sure, but if all you can find is conventional - that will be fine.  I know there will be challenges and limitations based on where people live and what is available.  Seriously - don't worry and use your gut instincts while shopping.  You'll actually feel drawn to certain items if you'll notice. I bet you even have some other interesting greens and vegetables over there that we can't find here that will add interest and an extra nutritional punch!  We'd love to hear what all you end up finding.

Missy Urushidani said:

Hi Penni!  I'm off to shop tomorrow, so thanks for reminding me to put cucumber on the list!!  I have a question though.  (And anyone can answer this for me, I know Penni is probably super busy right now) I was wondering just how imporant it is to get organic celery vs. non-organic.  I'm in Japan, and living in the country side, where honestly I've never seen more than a stick sold at a time ($1.20/a piece) let alone organic, in the supermarkets.  Do you think it's okay to go non-organice?  Or is it one of those "only organic" veggies?  I also am pretty sure that all the locals here who are putting celery into the stores are growing their (sticks of) celery fairly organic anyways...but just incase it's a bad idea, any ideas how or where to get it organic?? 

 

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