What to make?
- Thread starter Baja28
- Start date
Pete
Repete
Hamsters
Chasey_Lane
Salt Life
No, but I made chicken tacos for dinner last night. Throw in a package of chicken cutlets in a small crock pot along with some taco seasoning. Keep on low for 6-8 hours, shred, enjoy. 
kwillia
n/a
Be sure to add protein powder and Benefiber to your juice mix before you drink it.Y'all aren't helping me lose this 20 pounds yanno.
Chasey_Lane
Salt Life
Y'all aren't helping me lose this 20 pounds yanno.
Add some protein powder to your mixes and it will fill you up more. Try adding honey and peanut butter to your mixes as well. Just a tablespoon of each.
Baja28
Obama destroyed America
Nickel
curiouser and curiouser
Good for you! I thought about getting a juicer last year, but they seem like a pain. Which one did you get? When I was looking into it, I came across these recommendations based on the idea that this person believed you should have something green, something sweet, and a kicker.
Carrot, apple, beet, ginger
Spinach, parsley, lemon, green apple
Green apple, romaine, cucumber, lemon
Beet, pineapple, kale
Orange, lime, spinach, cayenne
Carrot, apple, beet, ginger
Spinach, parsley, lemon, green apple
Green apple, romaine, cucumber, lemon
Beet, pineapple, kale
Orange, lime, spinach, cayenne
pixiegirl
Cleopatra Jones
Just those and some pineapple. Delish. Add a fiber supplement.
You can add carrot juice to almost anything and not really taste it.
kwillia
n/a
Lesson 1: Use pesticide free veggies.
It is wise to choose organic whenever possible. However, some vegetables are worse than others. Below are the vegetables that are the most pesticide loaded ones according to the Environmental Working Group.
So it would be wise to only purchase these vegetables if they are organically grown. The worst ones are listed first.
1.Celery
2.Spinach
3.Kale
4.Collard Greens
5.Lettuce
6.Carrots
7.Cucumber (not as bad if you peel the skin)
Lesson 2: Get ready to juice!
Please note that the order listed below is only intended for those that are new to juicing so you do have a pleasant experience with it. However, if you use ¼ to ½ lemon or lime to the juice you can start experimenting with the more bitter greens early on as the lemon and lime effectively counter their bitterness.
Please note it would be FAR better to use lemon or limes than carrots, beets or apples, which have far more fructose than lemons or limes.
Step 1: If you are new to juicing. I recommend starting out with these vegetables, as they are the easiest to digest and tolerate:
•Celery
•Fennel (anise)
•Cucumbers
These three aren't as nutrient dense as the dark green vegetables. Once you get used to the 3 vegetables listed above, you can start adding the more nutritionally valuable, but less palatable, vegetables into your juice.
Step 2: When you've acclimatized yourself to juicing, you can start adding these vegetables:
•Red leaf lettuce
•Green Leaf lettuce
•Romaine lettuce
•Endive
•Escarole
•Spinach
Step 3: After you're used to these, then go to the next step:
•Cabbage
•Chinese Cabbage
•Bok Choy
An interesting side note: Cabbage juice is one of the most healing nutrients for ulcer repair as it is a huge source of vitamin U.
Step 4: When you're ready, move on to adding herbs to your juicing. Herbs also make wonderful combinations, and here are two that work exceptionally well:
•Parsley
•Cilantro
You need to be cautious with cilantro, as many cannot tolerate it well. If you are new to juicing, hold off on the cilantro. These are more challenging to consume, but they are highly beneficial.
Step 5: The last step: Only use one or two of these leaves, as they are very bitter:
•Kale
•Collard Greens
•Dandelion Greens
•Mustard Greens (bitter)
When purchasing collard greens, find a store that sells the leaves still attached to the main stalk. If they are cut off, the vegetable rapidly loses many of its valuable nutrients.
Lesson 3: Make your juice taste great.
If you would like to make your juice taste a bit more palatable, especially in the beginning, you can add these elements:
•Lemons and Limes: You can also add a quarter to half a lemon a lime (leaving much of the white rind on).
•Cranberries: You can also add some cranberries if you enjoy them. Researchers have discovered that cranberries have five times the antioxidant content of broccoli, which means they may protect against cancer, stroke and heart disease. In addition, they are chock-full of phytonutrients, and can help women avoid urinary tract infections. Limit the cranberries to about 4 ounces per pint of juice.
•Fresh ginger: This is an excellent addition if you can tolerate it. It gives your juice a little "kick"! And, as an added boon, researchers have found that ginger can have dramatic effects on cardiovascular health, including preventing atherosclerosis, lowering cholesterol levels, and preventing the oxidation of low density lipoprotein (LDL).
Lesson 4: Drink your vegetable juice right away, or store it very carefully.
Juicing is a time-consuming process, so you'll probably be thinking to yourself, "I wonder if I can juice first thing in the morning, and then drink it later?" This is not a good idea. Vegetable juice is HIGHLY perishable so it's best to drink all of your juice immediately.
However, if you're careful, you can store it for up to 24 hours with only moderate nutritional decline. This is really helpful if you are bringing your juice to work with you so you can consume it during the day.
How to store your juice:
•Put your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will "oxidize" and damage the juice.
•Purchase a food vacuum pump like Food Saver with a Ball jar attachment. You can pour your juice into a pint jar and put the lid on and use the Food Saver to suck out the air in the jar to vacuum pack it. This will remove most of the oxygen that will damage the juice.
•Immediately store it in the fridge and consume it when you are ready. It is best to drink it as soon as possible and in any case within 24 hours of juicing.
Most people juice in the morning, but if that does not work out well for your schedule, please feel free to choose whatever meal works best for your lifestyle.
Lesson 5: Clean your juicer properly.
We all know that if a juicer takes longer than 10 minutes to clean, we'll find excuses not to juice at all. I find that using an old toothbrush works well to clean any metal grater. If you buy a high-quality juicer, the whole process should only take about 5 minutes.
Whatever you do, you need to clean your juicer immediately after you juice to prevent any remnants from contaminating the juicer with mold growth.
NOTE: Nutritional Typing and Juicing
According to Nutritional Typing principles, if you are a carb type, vegetable juicing is STRONGLY recommended. With patients in our clinic, we strongly encourage it if they expect to regain their health. If you are a mixed type, it is certainly useful to juice. However, protein types need to follow some specific guidelines to make it work for them.
Protein Types and Juicing
If you are a protein type, juicing needs to be done cautiously. Celery, spinach, asparagus, string beans and cauliflower would be your best vegetables to juice. You can add some of the dark deep leafy greens like collards, kale, and dandelion greens but do so cautiously and pay careful attention to how you feel..
You may also want to initially limit your serving size of juice to no more than 6 oz., and store it properly and drink smaller amounts throughout the day.
Also, to make drinking vegetable juice compatible with protein type metabolism (which needs high amounts of fat), it is important to blend a source of raw fat into the juice. Raw cream, raw butter, raw eggs, avocado, coconut butter, or freshly ground flax seed are the sources of raw fat that we most recommend.
In addition to adding a source of raw fat to your juice, you may also find that adding some, or even all, of the vegetable pulp into your juice helps to make drinking the juiced vegetables more satisfying.
It is wise to choose organic whenever possible. However, some vegetables are worse than others. Below are the vegetables that are the most pesticide loaded ones according to the Environmental Working Group.
So it would be wise to only purchase these vegetables if they are organically grown. The worst ones are listed first.
1.Celery
2.Spinach
3.Kale
4.Collard Greens
5.Lettuce
6.Carrots
7.Cucumber (not as bad if you peel the skin)
Lesson 2: Get ready to juice!
Please note that the order listed below is only intended for those that are new to juicing so you do have a pleasant experience with it. However, if you use ¼ to ½ lemon or lime to the juice you can start experimenting with the more bitter greens early on as the lemon and lime effectively counter their bitterness.
Please note it would be FAR better to use lemon or limes than carrots, beets or apples, which have far more fructose than lemons or limes.
Step 1: If you are new to juicing. I recommend starting out with these vegetables, as they are the easiest to digest and tolerate:
•Celery
•Fennel (anise)
•Cucumbers
These three aren't as nutrient dense as the dark green vegetables. Once you get used to the 3 vegetables listed above, you can start adding the more nutritionally valuable, but less palatable, vegetables into your juice.
Step 2: When you've acclimatized yourself to juicing, you can start adding these vegetables:
•Red leaf lettuce
•Green Leaf lettuce
•Romaine lettuce
•Endive
•Escarole
•Spinach
Step 3: After you're used to these, then go to the next step:
•Cabbage
•Chinese Cabbage
•Bok Choy
An interesting side note: Cabbage juice is one of the most healing nutrients for ulcer repair as it is a huge source of vitamin U.
Step 4: When you're ready, move on to adding herbs to your juicing. Herbs also make wonderful combinations, and here are two that work exceptionally well:
•Parsley
•Cilantro
You need to be cautious with cilantro, as many cannot tolerate it well. If you are new to juicing, hold off on the cilantro. These are more challenging to consume, but they are highly beneficial.
Step 5: The last step: Only use one or two of these leaves, as they are very bitter:
•Kale
•Collard Greens
•Dandelion Greens
•Mustard Greens (bitter)
When purchasing collard greens, find a store that sells the leaves still attached to the main stalk. If they are cut off, the vegetable rapidly loses many of its valuable nutrients.
Lesson 3: Make your juice taste great.
If you would like to make your juice taste a bit more palatable, especially in the beginning, you can add these elements:
•Lemons and Limes: You can also add a quarter to half a lemon a lime (leaving much of the white rind on).
•Cranberries: You can also add some cranberries if you enjoy them. Researchers have discovered that cranberries have five times the antioxidant content of broccoli, which means they may protect against cancer, stroke and heart disease. In addition, they are chock-full of phytonutrients, and can help women avoid urinary tract infections. Limit the cranberries to about 4 ounces per pint of juice.
•Fresh ginger: This is an excellent addition if you can tolerate it. It gives your juice a little "kick"! And, as an added boon, researchers have found that ginger can have dramatic effects on cardiovascular health, including preventing atherosclerosis, lowering cholesterol levels, and preventing the oxidation of low density lipoprotein (LDL).
Lesson 4: Drink your vegetable juice right away, or store it very carefully.
Juicing is a time-consuming process, so you'll probably be thinking to yourself, "I wonder if I can juice first thing in the morning, and then drink it later?" This is not a good idea. Vegetable juice is HIGHLY perishable so it's best to drink all of your juice immediately.
However, if you're careful, you can store it for up to 24 hours with only moderate nutritional decline. This is really helpful if you are bringing your juice to work with you so you can consume it during the day.
How to store your juice:
•Put your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will "oxidize" and damage the juice.
•Purchase a food vacuum pump like Food Saver with a Ball jar attachment. You can pour your juice into a pint jar and put the lid on and use the Food Saver to suck out the air in the jar to vacuum pack it. This will remove most of the oxygen that will damage the juice.
•Immediately store it in the fridge and consume it when you are ready. It is best to drink it as soon as possible and in any case within 24 hours of juicing.
Most people juice in the morning, but if that does not work out well for your schedule, please feel free to choose whatever meal works best for your lifestyle.
Lesson 5: Clean your juicer properly.
We all know that if a juicer takes longer than 10 minutes to clean, we'll find excuses not to juice at all. I find that using an old toothbrush works well to clean any metal grater. If you buy a high-quality juicer, the whole process should only take about 5 minutes.
Whatever you do, you need to clean your juicer immediately after you juice to prevent any remnants from contaminating the juicer with mold growth.
NOTE: Nutritional Typing and Juicing
According to Nutritional Typing principles, if you are a carb type, vegetable juicing is STRONGLY recommended. With patients in our clinic, we strongly encourage it if they expect to regain their health. If you are a mixed type, it is certainly useful to juice. However, protein types need to follow some specific guidelines to make it work for them.
Protein Types and Juicing
If you are a protein type, juicing needs to be done cautiously. Celery, spinach, asparagus, string beans and cauliflower would be your best vegetables to juice. You can add some of the dark deep leafy greens like collards, kale, and dandelion greens but do so cautiously and pay careful attention to how you feel..
You may also want to initially limit your serving size of juice to no more than 6 oz., and store it properly and drink smaller amounts throughout the day.
Also, to make drinking vegetable juice compatible with protein type metabolism (which needs high amounts of fat), it is important to blend a source of raw fat into the juice. Raw cream, raw butter, raw eggs, avocado, coconut butter, or freshly ground flax seed are the sources of raw fat that we most recommend.
In addition to adding a source of raw fat to your juice, you may also find that adding some, or even all, of the vegetable pulp into your juice helps to make drinking the juiced vegetables more satisfying.
Baja28
Obama destroyed America
I got this one. Hamilton Beach Juice Extractor - Walmart.com
Everyone stresses to clean it well. I cleaned it soon as I was done and it pretty much rinsed off. They come with a brush for the blades. Easy peasy.
Misfit
Lawful neutral
I juice up carrots, tomatoes, grapes, apples, blueberries, oranges, cranberries, strawberries and 2 lemons every Sunday and then freeze 5 portions for the week. I sometimes substituted grapefruit for oranges.
kwillia
n/a
Dude, where are your green veggies...
ginwoman
Well-Known Member
No, but I made chicken tacos for dinner last night. Throw in a package of chicken cutlets in a small crock pot along with some taco seasoning. Keep on low for 6-8 hours, shred, enjoy.
Just dry taco seasoning? I would think that would make for dried up meat?
kwillia
n/a
The chicken contains plenty of moisture.
ginwoman
Well-Known Member
will have to try this. Have been trying to reduce red meat intake lately.
