Why Juice? Juicing is one of the healthiest things you can do for yourself and your body. And it's delicious too! As your body gets older it does not absorb nutrients like it did when you were younger. Fresh fruit and vegetable juices are rich in nutrients. They contain an abundance of natural vitamins, fluids, enzymes, amino acids, and *chlorophyll (*found in plants and grasses). These nutrients are easily assimilated by the digestive system. In fact, it may take only 20-30 minutes compared to hours for fats and proteins.

Cooking and processing foods kills many of the vital nutrients and enzymes they were meant to provide. Canned, bottled, and frozen juices may contain extra chemicals and/or additives, plus they don't taste as good. If the juice has been pasteurized, it has been heated to high temperatures which kill the enzymes. This process, along with the storage time, allows for lost nutrients.

Some health agencies say as much as 75% of our diets should be raw food! Though this is quite impossible for most of us, drinking as much natural juice as possible each day is a great benefit. Juicing is best done on an empty stomach, or at least 1/2 hour before or after a meal.

Following are some tips and a few favorite recipes. If you don't own a juicer, get one and see what you've been missing!

We will be adding to this page from time to time, so check in regularly! A Few Basic Tips

• Remember, if any juice needs sweetening, just add apple. Don't juice the seeds though, as they contain a small amount of cyanide.
• Peel oranges and grapefruit before juicing. Not only are the peels bitter, but they also contain a toxic substance. Do leave the white, pithy part though, as it contains valuable nutrients. Also peel any produce that has been waxed. The skins of other produce may be left on, including lemons and limes!
• All pits must be removed before juicing. Seeds are ok except for apple seeds.
• Stems and leaves are ok except for carrot and rhubarb greens, as they contain toxic substances.
• Low water produce such as bananas and avocados cannot be juiced. If using them in a recipe, juice everything else, then add the juice and drier produce to a blender or food processor to blend.
• Whenever possible, use organic produce - our bodies don't need the pesticides!

Carrot Juice (The King of Juices)

Wash 4-5 carrots and juice. Do not use the tops, as they contain toxic substances.

Carrot juice supplies a high amount of pro-vitamin A, which the body converts to Vitamin A; vitamins B,C,D,E, and K, minerals, calcium, phosphorous, sodium, and trace minerals. This juice benefits intestinal walls, bones, teeth, skin, hair, nails and with regular use, cleanses the liver by helping to release stale bile and excess fats. This in turn can help reduce cholesterol levels.

3-4 Carrots
1-2 Celery stalks
Small wedge cabbage

Wash and juice.

1 Green Pepper
1 Red Pepper
3 Celery stalks
1/2 Cucumber
5 Lettuce leaves

Remove stems from peppers, wash and juice.

1/2 Tomato
1/4 Cucumber
1 Carrot
1 Celery stalk
1 Handful Spinach
1/2 Red Pepper
1/2 Cup Cabbage
1 Green Onion

Wash and juice. Optional: add black pepper or hot sauce to taste.

5 Handfuls Spinach
1 Cucumber
2 Carrots