With juice bars and “elixir cafés” springing up in cities throughout North America, it’s tempting to think that juicing is a new trend. But it’s really just the latest manifestation of a centuries-old health practice. And in this new age of genetically modified, over- refined, chemical-laden nonfood, this “rediscovery” of juicing has never been more welcome.
Research consistently shows that people who consume the greatest quantity of fruits and vegetables are about half as likely to develop cancer as those who eat little or no fresh fruits and vegetables. So it’s not surprising that the United States Cancer Institute recommends eating five servings of fresh vegetables and three servings of fresh fruits each day. In fact, the phytochemicals in fruits and vegetables hold the keys to preventing many other illnesses, such as heart disease, as well as debilitating conditions such as asthma, arthritis, and allergies.
Still, even the most disciplined person can find it difficult to eat all those fruits and vegetables every day. So why not drink them? Raw fresh juices, blended drinks, and homemade frozen treats are an easy and tasty way to ensure that adults and children get their “daily eight.”
The calcium, boron, and magnesium derived by the ingredients in this drink make it good for bones.
- 1 cup hot water
- 1/2 cup dried, whole kelp or another sea vegetable
- 2 stalks broccoli, washed and cut into pieces
- 2 kale leaves, washed
- 2 stalks celery, washed
- 1/2 a green pepper, washed and cut into pieces
- 4 sprigs parsley, washed
- 1 apple, washed, cored, and cut into pieces
- In a medium bowl, pour the water over the kelp. Soak for 15 to 20 minutes or until the kelp is reconstituted. Drain the soaking water.
- Using your juicer, process the kelp, broccoli, kale, celery, green pepper, parsley, and apple. Whisk together and pour into glasses.