Recipes

1 vine-ripened tomato

1 cucumber, peeled

8 asparagus stems

1/2 lemon, peeled

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

Note: Asparagus is a natural diuretic, which helps flush toxins from the body and promotes kidney cleansing.

From The Juice Lady’s Guide to Juicing for Health

1 cucumber, peeled

1 large handful spinach

1 large handful sunflower sprouts

1 small handful buckwheat sprouts

1 small handful clover sprouts

Cut the cucumber to fit your juicer’s feed tube.  Juice part of the cucumber first.  Bunch up the sprouts and wrap in spinach leaves, turn off the machine and add them.  Turn the machine back on and tap with the rest of the cucumber to gently push the sprouts and spinach through, and then juice the remaining part of the cucumber.  Stir ingredients, pour into a glass, and drink as soon as possible.

Serves 1

From The Juice Lady’s Guide to Juicing for Health

2 romaine lettuce leaves

1 small handful parsley

1/2 cucumber, peeled

3 carrots, scrubbed well, tops removed, ends trimmed

1 stalk celery

Bunch up the parsley and roll in a romaine leaf.  Juice the cucumber and turn off the machine.  Add the romaine and parsley, turn the machine back on and tap it through with a carrot.  Juice remaining produce, stir the juice, and drink as soon as possible.

Serves 1.

2 pears, Bartlett or Asian

1 cucumber, peeled if not organic

1/2 lemon, peeled if not organic

1/4 cup cranberries, fresh or thawed if frozen

1 chunk ginger root

Cut produce to fit your juicer’s feed tube.  Turn off your machine to add the cranberries and top with the plunger before turning your machine back on (or they could fly out). Juice ingredients and stir.  Pour into a glass and drink as soon as possible.

Serves 1.

1 cucumber, peeled if not organic

1 celery stalk

1 handful wild greens such as dandelion, nettles, plantain, lamb’s quarters, or sorrel

1 apple (green is lower in sugar)

1 lemon, peeled if not organic

Cut all ingredients to fit your juicer’s feed tube, then juice. Stir the juice and drink as soon as possible.

Serves 1.

From The Juice Lady’s Weekend Weight Loss Diet

2 apples (green is lower in sugar)

1/2 lemon, peeled if not organic

1 handful of your favorite greens

Cut produce to fit your juicer’s feed tube. Juice all ingredients, stir, and serve as soon as possible.

Serves 1.

From The Juice Lady’s Weekend Weight Loss Diet

3 carrots, scrubbed well, tops removed, ends trimmed

2 celery stalks, with leaves

1 cucumber, peeled if not organic

1 handful spinach

1 lemon, peeled if not organic

1/2 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

From The Juice Lady’s Living Foods Revolution

1 cucumber

4 dark green leaves such as collard, chard, or kale

1 cup blueberries (if frozen, thaw first)

1 apple (green is lower in sugar)

1/2 lemon, peeled

Cut produce to fit your juicer’s feed tube. Juice half of the cucumber. Roll the green leaves and push through the juicer with 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

From The Juice Lady’s Living Foods Revolution

3 fennel stalks; include leaves and flowers

1/2 cucumber

1/2 green apple

Handful spinach

1-inch piece 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

Note: 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 generate a mood of euphoria.

From The Juice Lady’s Turbo Diet

 2 stalks fennel with leaves

1 cucumber, peeled if not organic

1 green apple such as Granny Smith or pippin

1 handful mint

1-inch chunk ginger root, scrubbed or peeled if old

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

From The Juice Lady’s Turbo Diet

1 handful watercress

1 turnip, scrubbed, tops removed, ends trimmed

3 carrots, scrubbed well, tops removed, ends trimmed

1-2 garlic cloves

1/2 green apple such as Granny Smith or pippin

Bunch up watercress. Cut produce to fit your juicer’s feed tube. Tuck the watercress in feed tube and push through with the turnip. Juice remaining ingredients, finishing with a carrot. Stir the juice, pour into a glass, and drink as soon as possible.

Serves 1

Note: Studies show that garlic has a compound that has a natural antibiotic-like effect. It is antibacterial, antifungal, antiparasitic, and antiviral, but it must be consumed raw to have this effect.

From The Juice Lady’s Guide to Juicing for Health

2 romaine leaves

1/2 cucumber, peeled

1 large vine-ripened tomato

8-10 string beans

2 Brussels sprouts

1/2 lemon, peeled

Bunch up romaine leaves. Cut produce to fit your juicer’s feed tube. Tuck the romaine in feed tube and push through with the cucumber. Juice remaining ingredients, finishing with some tomato. Pour into a glass and drink as soon as possible.

Serves 1

Note: Brussels sprouts and string bean juice have been used as traditional remedies to help strengthen and support the pancreas. Drink before a meal. (If this drink is too strong, dilute with a little water). For best pancreas support, also avoid refined carbohydrates such as white flour products, sugars of all type, soda pop, and all sweets.

From The Juice Lady’s Guide to Juicing for Health

1 handful dandelion greens

3-4 carrots, scrubbed well, tops removed, ends trimmed

1/2 cucumber, peeled

1/2 lemon, peeled

Bunch up dandelion. Cut produce to fit your juicer’s feed tube. Tuck the dandelion in feed tube and push through with the cucumber. Juice remaining ingredients, finishing with a carrot. Stir the juice, pour into a glass, and drink as soon as possible.

Serves 1

Note: Dandelion juice is a traditional remedy for cleansing the liver.

From Juicing, Fasting, and Detoxing for Life

1 vine-ripened tomato

1 cucumber, peeled

8 asparagus stems

1/2 lemon, peeled

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

Note: Asparagus is a natural diuretic, which helps flush toxins from the body and promotes kidney cleansing.

From Juicing, Fasting, and Detoxing for Life

1 cucumber, peeled if not organic

2 ribs of celery

Handful of parsley or spinach

1 apple

1 kiwi fruit

Juice of 1/2 lemon

6 ice cubes

Chop the cucumber, celery, greens, kiwi, and apple. Place in blender with lemon juice and ice and process until creamy.

Serves 2

From The Big Book of Juices and Green Smoothies

Coconut oil is an alley in breaking the yeast-fat cycle.  One study showed that it destroyed Candida albicans on contact. Its fatty acids split open the protective outer coating of yeast cells.

1 cucumber, but in chunks

1 cup chopped raw spinach, kale, or chard

1 avocado, peeled, seeded, and cut in quarters

1/2 cup coconut milk

1 Tbsp. virgin organic coconut oil

Juice of 1 lime or lemon

Combine all ingredients in a blender and process until creamy.

Serves 2

From The Big Book of Juices and Green Smoothies

2 kale leaves, chopped

1 papaya, peeled, chopped (you can use a few seeds)

1 ripe mango, peeled, pitted, and chopped

1 handful spinach

Juice of 1 lime

1 tsp chopped peeled fresh ginger

1 cup coconut milk

6-8 ice cubes

Place all ingredients in a blender and blend until smooth. Pour in glasses and serve chilled.

Serves 2

From The Big Book of Juices and Green Smoothies

Kale is rich in lutein and zeaxanthin—two carotenoids that protect the cells from the damaging effects of free radicals and the eyes from developing age-related macular degeneration and cataracts.

1 bunch kale

1/4 cup apple cider or coconut vinegar

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 teaspoons garlic, minced or pressed

1/2 teaspoon Celtic sea salt

Pinch of cayenne pepper or red pepper flakes

Wash the kale and then cut it into 3-inch long strips and set aside to dry. (Remove all ribs; save for juicing.)

Add lemon juice, vinegar, olive oil, and cayenne pepper or red pepper flakes to a blender and process on high speed until well combined. Pour the marinade into a bowl. Then dip the kale leaves in the marinade one at a time and massage the marinade into the leaf.

Shake off excess marinade and place kale pieces on dehydrator Paraflex sheets and dehydrated for 4 to 8 hours at 105 degrees or until crisp. (Chips will get smaller as they dry.)

These chips are so delicious I’ll bet you won’t have any left to store.

1/4 cup apple cider or coconut vinegar

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 teaspoons garlic, minced or pressed

1/2 teaspoon Celtic sea salt

Pinch of cayenne pepper or red pepper flakes

Wash the kale and then cut it into 3-inch long strips and set aside to dry.

Add lemon juice, vinegar, olive oil, and cayenne pepper or red pepper flakes to a blender and process on high speed until well combined. Pour the marinade into a bowl.  Then dip the kale leaves in the marinade one at a time and massage the marinade into the leaf. Shake off excess marinade and place kale pieces on dehydrator Paraflex sheets and dehydrated for 4 to 8 hours at 105  degrees or until crisp. (Chips will get smaller as they dry.)

These chips are so delicious I’ll bet you won’t have any left to store.

Makes about 4 trays of chips

Pecans are the only native American tree nut. Eating about a handful of pecans each day may play a role in protecting the nervous system, according to an animal study published in Current Topics in Nutraceutical Research. Organic pecans are a good buy because pecan trees tend to be sprayed frequently with herbicides and miticides (pesticides that kills mites).

1/2 cup pecans or walnuts

1/4 cup sunflower seeds

1/4 cup hemp seeds

1/2 cup ground chia or flax seeds (grind well)

1/2 cup sun-dried tomatoes, soaked 1 hour, drained and sliced

1 tablespoon ginger, peeled and minced

2-3 cloves fresh garlic, pressed or minced

1 teaspoon Celtic sea salt

2 carrots, chopped

1 stalk celery, chopped

1/2 cup red or yellow pepper, stemmed, seeded, chopped

1/2 cup zucchini, chopped

1/4 – 1/2 cup dates, pitted, and chopped

1/4 sweet onion, chopped

1/4 cup chopped parsley

1 tablespoon fresh lemon juice

1 tablespoon fresh oregano or 1 teaspoon dried

1 tablespoon water

Process the nuts and sunflower seeds in a food processor until ground fine. Add the hemp seeds and grind thoroughly. Set aside in a large bowl. Add the chia or flax seeds to the ground nut and seed mixture; stir to mix.

Process the sun-dried tomatoes, ginger, garlic and salt in the food processor. Add the carrot, celery, bell pepper, zucchini, dates, onion, lemon juice, oregano, and water. Process until well combined, but not mushy. Transfer the vegetable mixture to the ground nut and seed mixture.

Place half the mixture back in the food processor and pulse several times to mix well. Transfer to a new bowl. Repeat with remaining mixture.

Form patties with 1/3 cup of the mixture. Dehydrate patties for 1 hour at 140 degrees. Reduce the temperature to 105 degrees and dehydrate for 4 hours or until top is dry. Flip the burgers and dehydrate another 4 hours or until as dry as desired. Serve with Healthy Raw Ketchup and a slice of Raw Bread, as desired.

From The Juice Lady’s Living Foods Revolution

Studies involving the tomato have cropped up all over the world. It’s rich in lycopene, an anti-oxidant that helps fight against cancer cell formation as well as other kinds of health complications and diseases.

1 cup chopped tomato

1 cup sun-dried tomatoes, soaked for 30 minutes, drained, and chopped

1 tablespoon fresh garlic, minced

10 fresh basil leaves

3 dates, pitted

1/4 cup extra virgin olive oil

1 tablespoon shoyu or1 teaspoon Celtic sea salt

1- 2 tablespoons Bragg’s raw, unfiltered apple cider vinegar

Blend all ingredients together until it forms a paste.

Makes about 2 1/2 cups

From The Juice Lady’s Living Foods Revolution