Iron Punch Using My Samson 9001 Juicer

Are you vegetarian or vegan? The unfortunate truth is that vegetable lovers who avoid meat are highly susceptible to iron-deficient anemia. If you’re not giving your body a supply of animal-based iron (heme iron) it becomes difficult to get your body a sufficient supply of vegetabe-based iron (non-heme iron)… Especially when life becomes as hectic as if often does!

What can you do about it? Juicing vegetables that are high in iron and mixing them with vitamin C helps your body absorb the vegetable-based iron much more efficiently. Give this juice recipe a try- it’s full of iron and vitamin C and will have you feeling energized again!

Ingredients

• 3 leaves of kale
• 1 large bunch of spinach
• 1 large beet
• 2 carrots
• 1 lemon – peeled

Steps

1. Clean the above produce and chop them into cubes that will fit in your juicer.
2. Feed the cubes through your juicer, alternating between hard veggies and leafy greens.
3. Drink ASAP and store any leftover juice in an air-tight container to preserve nutrients.

Just another note on iron-deficient anemia. Animal-based iron is absorbed much more efficiently by your body than vegetable-based iron, and it helps your body absorb vegetable-based iron. So, if you find that you’re anemic and you’re ok with eating meats, go out and eat some! It’ll get you back to healthy iron levels much more quickly!

This juice is best made with a masticating juicer. I would suggest a Samson 9001 Juicer or an Omega 8006 Juicer

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Raw Foodism and my Thoughts

I don’t know if I even I’ve said much about this during my posts but I am a firm believer in the benefits of raw foods. The raw food “craze” started up a few years ago when stars like Madonna started to get into raw foods. Although some people consider it a fad diet, I consider it to be something a lot more permanent (like vegetarians or vegans). Although I’m not 100% raw or even a full vegetarian or vegan, that doesn’t mean I can’t incorporate these philosophies into my diet!

I try to eat as much raw food as I can. Here’s why: when our foods are heated past (there seems to be some debate over the exact temperature, but approximately) 120 F, the enzymes begin to break down and are destroyed. This is the same theory that applies to cold-press juicers (they make sure their motors are slow enough to avoid heating the juices so the enzymes do not break down).

So why is it bad if enzymes break down? Well, digestive enzymes provide our bodies with access to all of the nourishment in our foods. Pretty much, the fewer digestive enzymes that we have left in our foods, the fewer nutrients we are actually providing our bodies. So, if a piece of broccoli started out with 100 mg of some nutrient, cooking that broccoli could potentially provide our bodies with only 20 mg of that nutrient. Not cool considering the amount of calories in that broccoli remained unchanged!

When I eat raw foods, I feel more energized, focused and happy. I don’t crave junk foods as much and I certainly don’t end up eating as much either. If I didn’t believe in any of the theory behind raw foodism, the change in my energy levels alone are enough to convince me that they are true. So, I try my best to get myself a lot of raw foods whenever possible. It’s just not always possible so I’m not 100% raw. I also think its more important to provide my body with the right balance of nutrients (cooked or raw) than the raw balance of nutrients that is all raw.

Raw foodists eat much more than you would think. It’s not just a bunch of raw carrots and celery or only salads. Raw foodists are also usually vegan organics (as much as possible) which means no animal products. They drink almond milk (which is my latest obsession) and make fake “cheeze” and fake dairy products out of nuts (often cashews) and fruits.

Although it takes a lot more work, raw foodists make a lot of dehydrated foods. Dehydrators allow you to control the maximum temperature of the foods you are dehydrated and can ensure that your food is never heated past 120 F (or whatever you set it to). Using dehydrators, raw foodists make delicious flax based flatbreads, crackers, wraps and chips that are to die for! I’m absolutely obsessed. If you don’t have a dehydrator, you can buy those types of things at high quality health foods store.

Really, the food options are much wider than you would think when eating raw. They just tend to require a bit more planning because some of the ingredients often need to be dehydrated or soaked (like nuts and seeds). However, if there is one thing that raw food is not, its bland! I think raw food is so delicious it’s crazy. I cook with so many different herbs and spices when making raw foods. It has really introduced me to some new fun flavors. Also, since everything is fresh and not cooked, its bursting with flavor. YUM!

Oh, and of course, raw foodists drink a lot of juices. However, like I said earlier, in order for the juice to keep all its enzymes and remain truly raw, it has to be made using a cold-press masticating juicer.

So, if you’ve ever wondered about raw food, you might want to look up some reading materials or give it a try!

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Mango Green Monster Smoothie Using My Samson 9001 Juicer

MMM I’m completely addicted to my early morning green smoothies! After one of these babies I feel like I have enough energy to lead an army. Give one a try and you will begin to believe in the benefits of raw foods. Which, by the way, I definitely need to write a detailed post about sometime soon! Here’s my Mango Green Monster Smoothie Recipe:

Ingredients:

• 1 tbs flax
• 1/2 mango (DO NOT INCLUDE THE PIT, skin is acidic tasting, so probably best to peel)
• 1/2 banana
• 2 cups spinach
• 1 cup almond milk (or soy, rice or regular old dairy)

Steps if Using a Juicer:

1. Set up the juicer for homogenizing frozen foods – mincing cone or homogenizing blank and no nozzle required.
2. Clean off your produce and cut it up.
3. Put everything but the milk through your juicer and collect it in a bowl.
4. Mix it all togehter, stirring in the almond milk.
5. Send that entire mixture through your juicer one more time if necessary.
6. ENJOY!

Steps if using a blender:

1. Rinse off all your produce and chop is up (remove peal of mango and banana)
2. Place in blender: almond, then spinach, then banana and mango, then pour in milk.
3. Blend or pulse on high until everything is well blended.
4. Enjoy!

I made this Green Monster using my Samson 9001 Juicer but you can also make it using a blender. I would highly suggest a commercial strength blender like a Blendtec Total Blender.

The Green Monster Smoothie was started by Angela at OhSheGlows. She’s great! Please check her blog out if you have some time!

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Raw Almond Butter Cup Using a Blendtec Total Blender

So I’m completely obsessed with raw desserts. Every time I go to a raw food restaurant I just quiver when I see the options. Although I’m well aware that the desserts aren’t healthy for me simply because they’re raw (eating a dessert is still eating a dessert), that doesn’t mean I’m not allowed to indulge in raw deliciousness!

I bought this book called EverydayRaw by Matthew Kenney. Here is his recipe for Raw Almond Butter Cups. Give them a try and I think you will fall in LOVE!

To make this recipe, you will need a very good, high powered blender. I highly suggest a Vita-Mix 4500 or a Blendtec Total Blender.

Ingredients:

• 1 cup almond butter
• 1.5 cups agave (divided)
• 2 cups coconut oil (divided)
• 1/2 tablespoon sea salk
• 1 cup cacao nibs
• parchment paper
• a half-sheet pan (a pan that has walls, not simply a cookie sheet)

Directions:

1. In a medium bowl, mix the almond butter, 1/2 cup of agave, 1/2 cup of coconut oil and sea salt. Set aside until ready to use (not in refrigerator).
2. In a Vita-Mix, blend cacao nibs, 1 cup agave, 1.5 cups coconut oil until smooth.
3. Spread 1/2 of the cacao mixture from Step 2 onto a parchment lined pan (it needs to be a pan that has walls, not just a cookie sheet) to create a thin layer. Place in freezer for 15 minutes or until it firms up.
4. Remove from freezer and spread almond butter mixture from Step 1 over the hardened cacao mixture.
5. Spread remaining cacao mixture over the top of the spread almond mixture and put the pan back into the freezer until its firm.
6. Remove from freezer and turn out the mixture from the pan onto the cutting board. Remove parchment paper and cut up the firmed up mixture into small piece. Voila! Almond butter cups!
7. Be sure to store these in the fridge or freezer.

Yield: about 1.5 quarts.

WARNING: HIGHLY ADDICTIVE!

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Banana Almond Butter Cup Ice Cream Using a Vita-Mix 4500 and a Samson 9001

Ok, so as my addiction to raw desserts continues, I also wanted to learn how to make delicious raw vegan icecream (it’s my favorite!!). You can make some very simple recipes by blending up a banana and some almond milk, maybe some vanilla and letting it freeze (or a frozen banana and mixing in almond milk and vanilla), but here is a more complex, delicious recipe!

I got this recipe from EverydayRaw also (by Matthew Kenney)

Ingredients:

• 1 cup cashews, soaked 1-2 hours
• 1/2 cup young coconut meat
• 1/2 cup agave
• 1.25 cups water
• 2 fresh bananas, ripe and peeled
• 1 teaspoon lemon juice
• 1/4 vanilla bean, scraped out
• a pinch of salt (preferably sea salt)
• 1/2 cup coconut oil
• 3/4 cup Almond Butter Cup Pieces (see previous post for recipe)
• 1/2 cup cacao nibs

Directions:

1. In a Vita-Mix, blend everything except the Almond Butter Cup Pieces and the Cacao Nibs until the mixture is very smooth.
2. Stir in the cacao nibs and 1/2 to 3/4 of the almond butter cups. Put remaining almond butter cups back in the fridge.
3. Spread that mixture into a parchment lined pan and make a layer that is no more than 1 inch thick. Leave the mixture to freeze.
4. Once frozen, remove mixture and cut the frozen mixture into strips that will fit in your masticating juicer (set it up to homogenize- either mincing cone or open blank, no nozzle required).
5. Send the frozen chunks through the juicer to homogenize and you will be left with a soft-serve like texture.
6. Stir in remaining almond butter cups and enjoy! Put remainder back into the freezer.

Yields: 1 quart

Note: You need a masticating juicer to make ice cream this way. I used my Samson 9001 Juicer but any masticating juicer will do. Also, if you don’t have a juicer, you can use an icecream maker or try to stir the mixture every 3-4 hours and it freezes.

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Raw Almond Milk Using a SoyaBella or Vita-Mix 4500

Okay so one of the first things I fell in love with that fell into a raw food diet was almond milk! You can buy it at the store but if you make it yourself there is NOTHING else like it! I LOVE LOVE LOVE it!

You either need a soymilk maker – like the Soyabella or a blender, like the Vita-Mix 4500 and a fine mesh screen. Sprouting bags or nut milk bags work very well, but you can also use pantyhose if you are desperate (or a cheesecloth). You don’t need a bag with the Soyabella because it has a little screen inside it that will contain the almond pulp and strain it automatically.

Directions:

1. Soak 1 cup of almonds in 3 cups of water overnight (6-8 hours in the fridge)
2. Rinse off the almonds (you will notice they have now expanded). You want a ratio of about 1 cup of almonds to 3 cups of water in the blender. This means you will need somewhere between 3-4 cups of water in your blender (since the almonds expanded). But simply throwing in 3 cups of water is perfectly fine!
3. Add in some vanilla bean or agave if you’d like it to be sweet.
4. Blend the entire mixture on high until its fully blended. (depending on your blender this could be 30 seconds – 2 minutes).
5. Get a large jug and strain the mixture through your milk bag into the jug (I use a mason jar). Squeeze at the almond pulp until all the liquid has been squeezed out.
6. Voila: Almond milk! I haven’t found a great use for the almond pulp yet but I will let you know when I do. Store the almond milk in the fridge (a sealed container is best). It’s good for a week or 2.

Note: If you’re using the soyabella, it’s very easy! Just throw soaked almonds in the container with water and blend. Read the instructions and you’ll be golden!

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Juice Recipes for Anemia

Here’s a list of some of my juice recipes that would be great for treating iron-deficient anemia. Please notice that most have dark green vegetables and a source of vitamin c

• Dark Green Delight
• My Liver Feels Dandy
• Gimme Three CCC’s
• Spinach Fighter
• Wheatgrass Delight
• Energize My Morning
• Immune Boost
• Punch Me Parsely
• Ginger Kick

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Juicing for Anemia

Anemia is a condition that is very common in menstruating women. Generally, when people become anemic they begin to feel rather fatigued, weak, foggy-minded or dizzy. Although most people think that anemia is an iron deficiency, that is not exactly the case. Anemia is mostly commonly caused by an insufficient amount of iron, but anemia itself is really a shortage of red blood cells or hemoglobin. In fact, anemia can also be caused by insufficient amounts of vitamin B12 or folic acid. Each type of anemia requires different treatment. So, if you think you might have a severe case of anemia, please get properly diagnosed by a doctor to find out which nutrient you are lacking, and learn to treat it properly.

Since iron-deficient anemia is most common, and I have treated it personally, I will focus on how to juice for iron-deficient anemia.

Important Information About Iron

There are two different types of iron:

1. Heme iron comes from animal products (red meat, poultry and fish) and is absorbed in our bodies more easily than non-heme iron. (Some say 2 – 3 times more)
2. Non-heme iron is also found in animal products, but it is the only type of iron that we can get from plants. Eating Vitamin C with foods that have non-heme iron helps your body absorb the non-heme iron more efficiently. Additionally, eating heme iron in the same meal will help your body absorb the non-heme iron. Therefore, a meal with some heme iron, non-heme iron and vitamin C is an excellent way to provide your body with a healthy dosage of iron.

Food Recommendations for Iron-Deficient Anemia

So, what are good sources of non-heme iron you ask? That’s a good question!

• When you’re looking to get iron, anything that is a rich, dark green color is usually a great source. Dark green vegetables also have chlorophyll, folic acid and Vitamin C, which are all great for you and can help with iron-deficiency.
• Great sources for non-heme iron are: parsley, broccoli, kale, swiss chard, dandelion greens, bok choy, cauliflower, strawberries, asparagus, blackberries, cabbage, beets with their greens, prunes and carrots
• Good sources for vitamin C are: parsley, kale, brussels sprouts, broccoli, cauliflower, watercress, strawberries, spinach, cabbage, lemons, limes, asparagus, and turnips.

As stated above, it’s a good idea to eat well-balanced meals that have a small portion of animal product that is high in heme iron (perhaps a bit of steak or chicken, lightly prepared and baked or bbq’d), a large portion of fresh, dark greens (non-heme iron) – try a dark-green medley for your salad base, and some vitamin C (for increased iron absorption) – throw in lemon juice, strawberries and cauliflower.

Of course, a great way to get yourself a high intake of non-heme iron and vitamin C (especially at the same time) is juicing. Juicing is especially helpful for anemic people who are eating a vegetarian, vegan or raw diet (this is because they have no source of heme iron).

I would recommend using an Omega 8006 Juicer or any other wheatgrass juicer.

Please see my next post for some of my juice recipes that would be great for treating anemia naturally.

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Mighty Mint using my Green Star 1000

I was feeling like something fresh with a nice kick so I tried out this juice with some mint and ginger. Results? DELICIOUS! I don’t like drinking too much sweet juice but I find the combination of veggies with a green apple, mint and ginger makes it just right! It really just hit the spot for me (don’t you love it when you make something healthy and it just satisfies all your cravings perfectly? I do!)

Give this a try and let me know what you think:

Ingredients:

• 2 stalks of fennel
• 1/2 – 1 cucumber
• 1/2 green apple
• 1 handful fresh mint
• 1.25 inch piece of ginger

Diretions:

1. Wash and chop your fruits and veggies. Make sure the cubes are small enough for your juicer.
2. It’s mostly crisp produce so you can throw it all through in any order. Might want to mix the mint with something crisp or just don’t save mint for last (this makes it easier for the juicer to extract juice from the leafy greens)
3. Pour it into a glass and enjoy! (Maybe over some ice?). Put any leftovers in a sealed container to avoid oxidation.

Serves: 1-2

I made this juice using my Green Star 1000 and it was great! I would suggest using a wheatgrass juicer to make this recipe. Get yours from PurelyJuicers!

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Green Monster Smoothie Using my Samson 6-in-1 Juicer

As I said in my last post, I’m on a bit of a green juices and smoothies ride right now. I just can’t get enough of them! I love to make healthy green smoothies for breakfast (which is strange, because I normally don’t even like smoothies that much!) But I just can’t seem to get enough of them! I drink one in the morning for breakfast and I just feel like I have so much energy all day long and I’m not experiencing the same types of cravings I used to. I would highly suggest giving one of these delicious green monsters a try!

I made this smoothie using my juicer on the homogenize or mince setting.

Juicer Set Up:

• Mincing Cone (or homogenizing blank)
• Drum Cap Only (no Nozzle Required)

Ingredients:

• 1 tbs flax
• 1 banana
• 1-2 cups spinach
• 1-1.25 cups almond milk (or soy or dairy or rice, etc)

Directions:

1. Rinse spinach and peel banana (you can also chop it if you’d like)
2. Send the flax, banana and spinach through your juicer (either one at a time or a mixture).
3. Mix with milk product (in a glass or bowl) and if its too chunky, send the mixture (yes, with the almond milk) through your juicer one more time.
4. Either sip away or chug that baby and begin to feel the energy soaring through you!

Serves: 1

**HINT** You can certainly add ice for some added chunkiness but I find the banana makes it thick enough! You can also play around with this recipe, swapping in different fruits, but the banana is usually an important ingredient for the texture. Try half a banana and some other fruits.

Can’t keep fresh fruit or fresh bananas around? Freeze them and use frozen fruits! It’ll make it even more like a smoothie! You can also use frozen spinach if that’s easier for you. This morning I had no fresh bananas left but remembered I still had a batch of my homemade ice cream in the freezer. I just threw in a banana-sized chunk and it was delicious!

I got the Green Monster Recipe from Angela at Oh She Glows. She maintains an awesome blog- check her out!

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