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Aug 09

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Dr. I’s Very Veggie Juice Recipe for Detox


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Vegetable Juice, A Transfusion For Your Blood

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Vegetable juice is the life force of the plant, therefore it is like a blood transfusion for you! Really, that statement may not be so off base. In fact, the chlorophyll molecules which makes energy for the plant through photosynthesis looks chemically like the hemoglobin molecules found in mammalian blood. The only difference is that a chlorophyll molecule has a magnesium ion in place of the iron. Can you see then just how beneficial ingesting fresh juice can be to boost the blood and nourish the body?

 

Juice is loaded with micronutrients that the plant takes up from the soil into its structure. These are naturally occurring vitamins and minerals- the nutrition that Nature intended for us. My favorite juicing nutrients are TRACE MINERALS which are needed in very small amounts but are essential for proper enzyme function in your cells and liver.  Enzymes which control digestion to detoxification and neutralization of free radicals need trace minerals like selenium, copper, and zinc to perform their duties.

 

Another health benefit that is not commonly recognized are the SBOs or SOIL BASED ORGANISMS that are found when consuming raw veggies right from the garden.  These microorganisms found in the soil create an ecosystem that benefits the plants, however it also benefits your digestion adding to your intestinal probiotics.  This benefits digestion, boosts immunity, and even provides vitamins like B12 and vitamin K made by healthy gut bacteria.  So don’t get carried away in washing those veggies-  leave a little healthy bacteria-  remember the phrase from elementary school, “God made dirt so dirt don’t hurt!”

 

Juicing will be a mainstay in my next book “Nature’s Detox” and of any nutritional or detoxification program. I highly recommend the movie “Fat, Sick and Nearly Dead” to illustrate the amazing healing powers of juicing. I like using a juicer that gives a nice dry pulp so you are getting the most out of your veggies. There are several on the market; look at Breville or the Omega, or the Jack Lallane or Juiceman juicers as options.  Pressing the juice as seen in the Norwalk or the Omega juicers will provide juice that is higher in antioxidants as the speed of the blade will not rip away vital electrons from the molecules.

 

Stay tuned!  This is more than cooking — this is cooking for your health and healing!

This recipe and over 400 others can be found in Nature’s Diet Cookbook & Meal Planner.

Watch Dr. Iverson to learn about the benefits of vegetable juicing and why it’s so good for us.  For more video recipes please subscribe to his Nature’s Diet Cooking Series on YouTube.


Dr. I's Very Veggie Juice
Author: 
Counts as a: protein and a starch
For a balanced meal, add a: vegetable (and ½ starch if you add too much carrot and beet)
Serves: 1
 
Vegetable juice is the life force of the plant, therefore it is like a blood transfusion for you! Really, that statement may not be so off base. In fact, the chlorophyll molecules which provide energy to the plant look chemically like hemoglobin molecules found in mammalian blood. The only difference is that a chlorophyll molecule has a magnesium ion in place of the iron. Can you see then just how beneficial ingesting fresh juice can be for the body? Juice is loaded with micronutrients that the plant takes up from the soil into its structure. These are naturally occurring vitamins and minerals- the nutrition that Nature intended for us. Juicing will be a mainstay in my next book “Nature’s Detox” and of any nutritional or detoxification program. I highly recommend the movie “Fat, Sick and Nearly Dead” to illustrate the amazing healing powers of juicing.
Ingredients
  • BELOW the ground
    4 oz carrot or beet juice (enough carrots and/or beets to make 4 oz juice) *NO carrot or beet in the diabetic patient if you are watching sugar levels
  • ABOVE the ground
    6 oz greens juice (enough greens to make 6 oz juice). Try any or all of these options: celery, cucumber, cabbage, kale, collard greens, parsley, cilantro, broccoli, zucchini, asparagus, bok choy, lettuce, pea pods, etc.
  • ½ inch piece of ginger- for a little zip (optional)
  • filtered water (optional to dilute)
  • tomato juice (optional to add "Knudsen farms low sodium" to cut a strong flavored juice)
Instructions
  1. When making the juice you will want to juice the leafy veggies first as they will need a hard vegetable like celery or carrot to push them through afterwards.
  2. You can even pour a little water into the machine at the end to extract the residual juice. Some people find the juice too strong, so go ahead and dilute ½ and ½ in the beginning until you become accustomed and so your body doesn’t respond with loose stools.
  3. Most people recommend juicing fresh as you need to consume it and this would be ideal. However I recommend making up enough for 2-3 days so you don’t have to go through the process of making fresh juice over and over. This cuts out some of the prep time that people often complain about when making fresh juice. And yes, you may lose enzymes but you save minerals and time.
Notes
Remember, NO carrot or beet in the diabetic patient if you are watching sugar levels. Dilute and drink slow throughout the day, especially if you are experiencing symptoms of detox through loose stools or nausea or headaches.

Permanent link to this article: http://drandrewiverson.com/vegetable-juicing-recipe-detox/

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