From Fresh Vegetable and Fruit Juices

by N.W. Walker

Alfalfa is a particularly valuable leguminous herb, not only rich in the principal mineral and chemical elements in the constitution of the human body, but it also has many of the trace elements obtained from deep in the soil where the roots reach down 30 to 100 feet.



Of specific value, I would point out the rich quality, quantity and proper balance of Calcium, Mangesium, Phosphorous, Chlorine, Sodium, Potassium and Silicon in Alfalfa. These elements are all very much needed for the proper function of the various organs in the body.



While Alfalfa is widely used as forage for livestock, it is nevertheless of immense value, in the form of juice using only the leaves, when it can be obtained fresh.



Because Alfalfa adapts itself to widely varying conditions of soil and climate, even thriving on alkali soil, there is no excuse for not growing it on one's home grounds, as it is usually difficult to obtain when living in the city.



When we are unable to obtain fresh Alfalfa, we sprout Alfalfa seeds and eat the sprouts with our meals. They sprout easily and they are very beneficial.



Vegetation miraculously transforms and vitalizes inanimate substances into living cells and tissues.



Cattle eat vegetation, raw, for nourishment. They take into their system one living organism and convert it into a still more complex live organism.



Vegetation, on the other hand, whether vegetable, fruit, plant, or grass, takes inorganic elements from the air, water, and earth, and converts them into live organic elements. To be specific, in order for vegetation to flourish, it needs nitrogen and carbon from the air; minerals, mineral salts, and more nitrogen from the earth in which it grows; and of course, oxygen and hydrogen from water.



The most vital and potent factors in this process of conversion are the elements and the life-giving influence of the rays of the sun which generate the chlorophyll.



One of the richest chlorophyll foods we have is alfalfa. It is a food that builds up both animals and humans, all things considered, into a healthy, vital, and vigorous old age, and builds up a resistance to infection that is almost phenomenal.



The juice of fresh alfalfa is too strong and potent to be taken by itself. It is best taken with carrot juice, in which combination the individual benefits of each juice are intensified. It has been found very helpful in most troubles with the arteries and disfunctions connected with the heart.



Besides benefits to blood and heart conditions, chlorophyll is most useful in the relief of respiratory troubles and discomforts, particularly in the sinuses and in the lungs. Mucus is the underlying cause of sinus infection and pains, as it is of bronchial and asthmatic conditions, including hay fever.



To carrot and alfalfa juice, lettuce juice may be added to enrich the combination with elements needed by the roots of the hair.





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* The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. … The seeds showed a much higher antioxidant activity … than the edible portions. The contribution of all the fruit seed fractions to the total antioxidant activity … was always more than 70%. Source



* Avocado seed contains relatively low amounts of calcium and magnesium, somewhat higher amounts of phosphorus, and high amounts of potassium.” Source



* The seed of the avocado contains tannins, and these make it bitter or "puckery" to the taste. And some of the tannins can be mildly toxic, though an individual would have to eat a lot to see any effects, unless that individual had a food allergy . Source



* Dr. Tom Wu: When I eat the avocado I always eat the seed. It is packed with very good nutrients. It has the life force. It is a very high Qi food! It’s also the highest in soluble fiber. This soluble fiber binds to the fat and excess cholesterol. Then we can lower cholesterol and improve heart function naturally. We can improve the blood circulation by pulling out all the fatty deposits in our circulatory system with the soluble fiber of the avocado seed. Soluble fiber is very difficult to get in our diet. Oatmeal has some, but it cannot compare with the avocado seed. Any heart disease patient must eat the avocado including the seed. Source



Avocado seed is not as hard as it seems. Cut it while it is still inside of avocado, together with the whole avocado. I think it could be blended only in high-speed blenders. As a precaution, add ½ an avocado seed to your smoothie through the opening in the blender lid, while your blender is already blending.



Based on these and other facts, I concluded that adding avocado seed in small proportion can be beneficial for nutritional needs. Also I have noticed that it helps to make a consistency of some smoothies less frothy, as in case with green smoothie that contains apples, cucumbers, or pineapples. I like to add ½ half avocado seed per 32 oz of most of my green smoothies; then it doesn’t affect the taste of smoothie but makes it a little thicker and provides additional nutritional benefits. Here is a sample recipe.

4 Fuji apples, sliced

2 medium lemons without peel

1 banana, peeled

1 bunch parsley

1 cup spinach

1 stalk celery

Small piece ginger

½ avocado seed



Yields: 32 oz





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Wild blueberries are native to North America where they grow throughout the woods and mountainous regions in the United States and Canada. Blueberries are at their best from May through October when they are in season. In our area they are ripe the middle to end of June. They are ripe when they are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy “bloom” that covers the surface serving as a protective coat. Do not pick the red berries, as they will not ripen once picked. For the most nutrition grow your own or find a place that you can pick your own organic berries. For the most antioxidants, choose fully ripened berries. Choose blueberries that are firm and have a lively, uniform hue colored with a whitish bloom. Blueberries are full of nutrients and flavor, and very low in calories. Nutrition

Researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals. Packed with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease aging skin and cancer. Anthocyanins enhance the effects of vitamin C, improving capillaries and stabilize collagen in all body tissues.

A recent study in the Journal of Agriculture and Food Chemistry found that blueberries deliver 38% more anthocyanidins (free radical fighters). In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer’s disease or dementia. Researchers found that diets rich in blueberries significantly improve the learning capacity and motor skills. Also they offer protection against macular degeneration.



Blueberries protect the gastrointestinal tract. Blueberries can inhibit colon cancer, cell proliferation and induce apoptosis (programmed cell death). In addition to containing ellagic acid, blueberries are high in the soluble fiber pectin, which has been shown to lower cholesterol and to prevent bile acid from being transformed into a potentially cancer-causing form. Blueberries can help relieve both diarrhea and constipation.

Among their rich supply of phytonutrients, blueberries along with onions, curly kale, leeks, spinach, and broccoli include a flavonoid called kaempferol, which greatly reduces ovarian cancer. Blueberries also promote urinary tract health from components found in them that reduce the ability of E. coli, the bacteria that is the most common cause of urinary tract infections, to adhere.

Handling and Preparation

Fresh berries are very fragile and should be washed briefly and carefully and then gently patted dry if they are not organic. Wash berries just prior to use to not prematurely remove the protective bloom that resides on the skin’s surface. If you know the source of either wild or organic berries try not to wash them at all.

Ripe blueberries should be stored in a covered container in the refrigerator where they will keep for about a week, although they will be freshest if consumed within a few days. Ripe berries can also be frozen, although this will slightly change their texture and flavor. Before freezing, wash, drain and remove any damaged berries. Spread the berries out on a cookie sheet or baking pan, place in the freezer until frozen, then put the berries in a plastic bag for storage in the freezer. Berries last for 6 months in the freezer. I have found the skin to toughen and frozen are best used in a smoothie.

Baby foods with blueberries have no anthocyanins To give your children the full health benefits of berries, purchase fresh or frozen berries and purée them. Anthocyanins are found in fresh and frozen berries, but not in processed or cooked foods.





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Jackie’s Vegetable and Fruit of the Month Club

The 'old classic' when it comes to veggies that kids fear the most! But it really doesn't need to be; rather than cooking it (yes, believe it or not, some people do cook their food!), why not massage the cabbage with salt to wilt it and use it in a salad, or get more inventive with something like this edition's featured recipe.



Benefits...



Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as cabbage, are associated with lower incidence of a variety of cancers, including lung, colon, breast and ovarian cancer.



The phytonutrients in cruciferous vegetables, such as cabbage, initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits.



In addition to its cancer-preventive phytonutrients, cabbage is an excellent source of vitamin C, an antioxidant that helps protect cells from harmful free radicals.



How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day! (1 serving = 1 cup)



Information from www.whfoods.com



Copyright (C) 2008 The Raw Chef All rights reserved



*Personal written permission from Russel James to post Know Your Ingredients.



http://therawchef.blogs.com/

TheRawFoodWorld — http://www.TheRawFoodWorld.com, Today we introduce to you the best truly raw cacao (chocolate) products on the market. When processing this cacao, the maximum temperature doesn't pass 111 degrees. Additionally, this is also the best heirloom variety of cacao out there, which is called Fina De Aroma Arriban Nacional.

Locally grown carrots are in season now and through autumn, if you can get organic carrots with the green feathery tops still on then you're in luck! Simply blend the green tops with a couple of mangoes for a green smoothie that's like rocket fuel and will keep you buzzing for hours - if you look at it closely it will even seem to sparkle...you know that's good for you!



Carrots are most famous for their high carotene content. Carrots' other antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially that all-famous night vision...



"Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotene's powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly."



"When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day."



Information from www.whfoods.com





You can sign-up for Russell's eZine here to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!



You can also sign-up for updates from his site here, so when he posts you’ll automatically receive an email…it’s so easy to stay ‘in the loop’!

Cranberries next to blueberries are the healthiest berries that are available to us fresh. They are full of antioxidants, protecting cells from free radicals. They are much healthier than all of those exotic berries that are processed, bottled, and dried usually with much sugar. Fresh is best. According to Amy Howell, a researcher at Rutgers University, cranberries are among the top foods with proven health benefits. Researchers are also investigating their potential against cancer, stroke and viral infections. They discovered that the cranberry’s proanthocyanidins are structurally different than those found in the other plant foods tested, which may explain why cranberry has unique bacterial anti-adhesion activity and helps to maintain urinary tract health.



Cranberries contained the most antioxidant phenols compared to 19 commonly eaten fruits, which may play a role in helping to prevent heart disease and certain cancers according to Joe Vinson, Ph.D., research chemist at the University of Scranton in Pennsylvania.



Studies have found that cranberries can reduce the risk of heart disease. By drinking cranberry juice, individuals have been found to have higher levels of good (HDL) cholesterol and reduce levels of LDL, or bad cholesterol and improved blood vessel function.



Certain compounds in cranberries have been found to be toxic to many cancer tumor cells, including: lung cancer, cervical cancer, prostate cancer, breast cancer, and leukemia. Cranberries may prevent tumors from growing rapidly or starting in the first place. A study published in the June 2004 Journal of Nutrition, discovered that a compound in whole cranberries inhibits prostate, skin, lung and brain cancer cells.



Cranberries contain hippuric acid, an antibacterial, and have a unique ability to inhibit bacteria, including E. coli, from adhering to the urinary tract, preventing urinary tract infections. A compound in cranberries is known to keep Helicobacter pylori, the bacteria that causes most gastric ulcers, from adhering to the cells of the stomach lining.



A study published in Critical Reviews in Food Science and Nutrition in 2002 found that compounds in cranberry juice are great for your oral health. A compound discovered in cranberries, proanthocyanidine, prevents plaque formation on teeth; mouthwashes containing it are being developed to prevent periodontal disease. Why not just rinse and swallow a little cranberry juice.



American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup-a cranberry sauce recipe that was likely a treat at early New England Thanksgiving feasts. Cranberries were also used by the Indians decoratively, as a source of red dye, and medicinally, as a poultice for wounds since not only do their astringent tannins contract tissues and help stop bleeding, but we now also know that compounds in cranberries have Antibiotic effects.



Fresh cranberries are at their peak from October through December, just in time to add holiday color, a tart tangy flavor and numerous health benefits to our holiday meals.



We like them year round as juice and or as frozen cranberries. The juice will keep for a month or more refrigerated.



The greatest antioxidant levels are found in fresh raw cranberries and raw cranberry juice is even higher in antioxidants: processing, storage and heating reduce antioxidant levels. There are some studies that indicate that most are destroyed with heat as with other fruits and vegetables. Compared with 19 other common fruits, cranberries have the highest level of the antioxidant phenol.



Most recipes are for cooked cranberries. It is not necessary to cook them to get a great tasting dish. I use dates and raw honey to sweeten my recipes and I like the raw juice diluted in water. I learned to really like the tart flavor. Stevia in small amounts can also be used to sweeten. We sell a delicious Cranberry Squares in our web store order now. Our Cookie Sampler and Fruitcake also make healthy gifts for the holidays or anytime.



Visit Jackie & Gideon Graff @: RawFoodRevival.com