Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 , I have a Candida Juice Recipe that I found on the internet. I'm not sure where so I can't give credit. But.. Here it is Makes 2 drinks 1 bunch of parsley 2 cloves of garlic 6 carrots (don't know about the sugar? I guess it's okay) 2 stalks of celerly 3 collard leaves I'm trying this one tonight, so I don't know how it tastes? Tammy : ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Hi , I like apple and carrot juiced together. Fresh peppermint with wheatgrass and carrot is delicious too. Cucumber makes a refreshing juice. You can gow sprouts and juice them too. Your juice must have been very potent with onions in it, lol How was it? Did you use a mild spanish type onion? I grow walla walla onions but have never tried to juice them. The samsom looks like an interesting juicer, I hadn't seen that type before. I have a greenpower juicer I bought when they first came out. I grow my own carrots organically and they make a delicious juice. One thing to note, there is a lot of natural sugars in carrot juice. It has a high glycemic index. Some people say to eat the pulp when you drink the juice because it makes it a " whole " food. It has valuable fiber and slows the absorbtion of the sugars in the juice making it less glycemic. I used to feed the pulp to my chickens when I kept chickens. Now I just put it on the garden for compost. If you have flower beds you could put it there. Or start worm composting and indoor gardening, wheatgrass, etc. : -) Regards, Bruce. From: " M. " > As some of you may remember, I ordered my first juicer > online a few weeks ago after extensive research... I > chose the Samson GB-9001 6in1 juicer to purchase. > Well, I got it in the mail yesterday and I just tried > my first combo of veggies. Carrots, spinach, parsley, > onions and celery. Yup! That's juice all right It > was not as loud as I expected it to be, and there > ended up being a lot of pulp (mostly from the carrots, > I guess baby carrots don't have a lot of juice in > them) I was just wondering if anyone here knows what > to do with this pulp? Throw it away, feed it to the > rodent, eat it? Any ideas? Anyways, I have a feeling > that this purchase will do me really well in the long > run! I can try doing a juice fast, plus this thing > makes ice cream, nut butters, pasta, it minces and > does a heck of a lot of things! It can even juice > wheatgrass and pine needles :-P~~~ and it doesn't turn > very fast so it doesn't ruin the nutrients in the > fruits and veggies! Also, if anyone has any favorite > juicing recipes... please let me know. I don't have a > juicing book yet. > Cheers! > > *8-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Bruce, Your little organic farms sounds so nice. Do you grow anything indoors? There is no grass around where I live, and no growing space... except in the parks, but still, no growing space. Cheers, --- Bruce Stordock <stordock@...> escribió: --------------------------------- Hi , I like apple and carrot juiced together. Fresh peppermint with wheatgrass and carrot is delicious too. Cucumber makes a refreshing juice. You can gow sprouts and juice them too. Your juice must have been very potent with onions in it, lol How was it? Did you use a mild spanish type onion? I grow walla walla onions but have never tried to juice them. The samsom looks like an interesting juicer, I hadn't seen that type before. I have a greenpower juicer I bought when they first came out. I grow my own carrots organically and they make a delicious juice. One thing to note, there is a lot of natural sugars in carrot juice. It has a high glycemic index. Some people say to eat the pulp when you drink the juice because it makes it a " whole " food. It has valuable fiber and slows the absorbtion of the sugars in the juice making it less glycemic. I used to feed the pulp to my chickens when I kept chickens. Now I just put it on the garden for compost. If you have flower beds you could put it there. Or start worm composting and indoor gardening, wheatgrass, etc. : -) Regards, Bruce. From: " M. " > As some of you may remember, I ordered my first juicer > online a few weeks ago after extensive research... I > chose the Samson GB-9001 6in1 juicer to purchase. > Well, I got it in the mail yesterday and I just tried > my first combo of veggies. Carrots, spinach, parsley, > onions and celery. Yup! That's juice all right It > was not as loud as I expected it to be, and there > ended up being a lot of pulp (mostly from the carrots, > I guess baby carrots don't have a lot of juice in > them) I was just wondering if anyone here knows what > to do with this pulp? Throw it away, feed it to the > rodent, eat it? Any ideas? Anyways, I have a feeling > that this purchase will do me really well in the long > run! I can try doing a juice fast, plus this thing > makes ice cream, nut butters, pasta, it minces and > does a heck of a lot of things! It can even juice > wheatgrass and pine needles :-P~~~ and it doesn't turn > very fast so it doesn't ruin the nutrients in the > fruits and veggies! Also, if anyone has any favorite > juicing recipes... please let me know. I don't have a > juicing book yet. > Cheers! > > *8-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Hi , do I grow anything indoors....I had about 500 hundred house plants at one time does that count? I grow sprouts quite often, cabbage, clover, alfalfa, etc. I do grow wheat grass or barley grass and sometimes grow in soil the young green plants of sunflowers or peas or buckwheat which are nice to use for fresh raw greens or to add into the juicer. I have a big garden and freeze a lot of veggies. I make pickled vegetables too using a lactic acid fermentation method. It's like making sauerkraut but I put in garlic and dill with picking onions and other veggies. It's tasty, and probiotic to boot. : -) I made over two hundred fifty litres last fall. I live on fermented vegetables, lol. Regards, Bruce ----- Original Message ----- From: " Wolfe " > Bruce, > Your little organic farms sounds so nice. Do you > grow anything indoors? There is no grass around where > I live, and no growing space... except in the parks, > but still, no growing space. > Cheers, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 Bruce, That's sounds so nice.... ahhh, now I'm just daydreaming about moving to a bigger apartment where I have sun and can grow plants! Cheers, --- Bruce Stordock <stordock@...> escribió: --------------------------------- Hi , do I grow anything indoors....I had about 500 hundred house plants at one time does that count? I grow sprouts quite often, cabbage, clover, alfalfa, etc. I do grow wheat grass or barley grass and sometimes grow in soil the young green plants of sunflowers or peas or buckwheat which are nice to use for fresh raw greens or to add into the juicer. I have a big garden and freeze a lot of veggies. I make pickled vegetables too using a lactic acid fermentation method. It's like making sauerkraut but I put in garlic and dill with picking onions and other veggies. It's tasty, and probiotic to boot. : -) I made over two hundred fifty litres last fall. I live on fermented vegetables, lol. Regards, Bruce ----- Original Message ----- From: " Wolfe " > Bruce, > Your little organic farms sounds so nice. Do you > grow anything indoors? There is no grass around where > I live, and no growing space... except in the parks, > but still, no growing space. > Cheers, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Boy I wish my husband was as into gardening and food preparation as you are! I am hoping to get much more into gardening and cooking like your self. I just quit my job (literally 1/2 hour ago) so that I can spend more time on myself and my family. I have big garden plans this summer as well. I had a huge garden when I lived in Indiana (the soil was so great there!) and I really miss it. I have a sauerkraut question for you. I made my first batch according to recipe from Nourishing Traditions. I decided to try it after it had fermented a couple weeks. I could barely get the lid off and when I did it fizzled and gurgled like crazy. Is it supposed to do that? I tasted it and thought it was great, but was afraid to eat too much in case it was bad. Is this normal? Re: Juicer update Hi , do I grow anything indoors....I had about 500 hundred house plants at one time does that count? I grow sprouts quite often, cabbage, clover, alfalfa, etc. I do grow wheat grass or barley grass and sometimes grow in soil the young green plants of sunflowers or peas or buckwheat which are nice to use for fresh raw greens or to add into the juicer. I have a big garden and freeze a lot of veggies. I make pickled vegetables too using a lactic acid fermentation method. It's like making sauerkraut but I put in garlic and dill with picking onions and other veggies. It's tasty, and probiotic to boot. : -) I made over two hundred fifty litres last fall. I live on fermented vegetables, lol. Regards, Bruce ----- Original Message ----- From: " Wolfe " > Bruce, > Your little organic farms sounds so nice. Do you > grow anything indoors? There is no grass around where > I live, and no growing space... except in the parks, > but still, no growing space. > Cheers, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Hi , yup it's normal, to varying degrees. There are a good variety of types of micro-organisms present on the raw cabbage. Some of them produce carbon dioxide as they grow and multiply. There is always CO2 produced as the kraut works. The amount evident as fizzling and gurgling, bubbling, etc.. varies from batch to batch as each active ferment is unique in its balance of micro-organisms. How tight the lid seals and keeps the gases in would make a difference too. A tight lid is good too. Commercial sauerkraut is pasteurised to kill the micro-organisms before it is canned or bottled so you don't get the CO2 gas there. Did you use whey for a starter? Nourishing Traditions is a great book isn't it. : -) Regards, Bruce From: " bchahn " > Boy I wish my husband was as into gardening and food preparation as you are! > > I am hoping to get much more into gardening and cooking like your self. I > just quit my job (literally 1/2 hour ago) so that I can spend more time on > myself and my family. I have big garden plans this summer as well. I had a > huge garden when I lived in Indiana (the soil was so great there!) and I > really miss it. > > I have a sauerkraut question for you. I made my first batch according to > recipe from Nourishing Traditions. I decided to try it after it had > fermented a couple weeks. I could barely get the lid off and when I did it > fizzled and gurgled like crazy. Is it supposed to do that? I tasted it and > thought it was great, but was afraid to eat too much in case it was bad. > > Is this normal? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Oww...cook the leaves, buttered beet greens are excellent. : -) Or juice them if you like, they are good juiced. Beet leaves do contain oxalic acid though, so that might be something for you to consider. I think usually people just juice the root, but then people have been know to juice just about anything. Beet juice is supposed to be good for the liver and kidneys. Maybe start with a little bit juiced with carrot to see how you like the taste. If you like it juice away! The aloe might be difficult to juice. There is mucilage in the leaves and it might retain a lot of the pulp. Just a guess, I've never tried it. Regards, Bruce From: " M. " >I think you might be able to > help me with beets. They have a HUGE leafy stalk on > them... and honestly, I rarely eat these things, and > have never cooked any. Do I also juice the stalk or > just throw that away? I bought an aloe plant in hopes > to maybe juice it sometime. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 To add my two cents.. Apparantly, among vegetables, both beet (root) and carrots are the best for the liver cleansing aspect. (Though I have to comment on the beets - I don't like 'em. Everything from your countertop to your poop turns fuscia.) I try to juice every day and have now gotten past trying to make things taste good - I just juice whatever I have on hand and chug it down. Because, there's the matter of " ease " of juicing. When you do this every day, it can get time consuming if you, say, juice a lot of carrots and parsley - a lot of prep on the carrots, a lot of pulp, not a lot of juice. (Also, there is controversy over the carrots - sugar content is high for a veggie) So my favourite " base " , if you will, is often celery. Or bok choy - wonderful vegetable. No peeling or scraping. A snap to chop. A quick rinse and into the juicer, green tops and all. Lots of juice!!(But probably not Number One on your Juice Hit Parade.) Sometimes I add garlic but more than a clove per glass can get PRI-tee hot!!! Personally, I have never juiced fruit with the veggies although I know Granny apples are low on the fruit sugar scale and are popular with juicers. (Though if you're into food combining, I think that's a no-no) Lastly, the more greens, the better. Happy juicing!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 When you talk about beets, do you mean beetroot? The purple stuff? Or is it something else? Re: Juicer update Oww...cook the leaves, buttered beet greens are excellent. : -) Or juice them if you like, they are good juiced. Beet leaves do contain oxalic acid though, so that might be something for you to consider. I think usually people just juice the root, but then people have been know to juice just about anything. Beet juice is supposed to be good for the liver and kidneys. Maybe start with a little bit juiced with carrot to see how you like the taste. If you like it juice away! The aloe might be difficult to juice. There is mucilage in the leaves and it might retain a lot of the pulp. Just a guess, I've never tried it. Regards, Bruce From: " M. " >I think you might be able to > help me with beets. They have a HUGE leafy stalk on > them... and honestly, I rarely eat these things, and > have never cooked any. Do I also juice the stalk or > just throw that away? I bought an aloe plant in hopes > to maybe juice it sometime. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Thanks Bruce! I used whey that I made myself from straining goat yogurt. Are you active with the Winston A Price Foundation? I am hoping to start a chapter here in the Pittsburgh, PA area. I have always believed that God has given us everything we need for health and vitality. I was quite fortunate that my mother loved to cook everything from scratch and always referred to fast food/boxed/convenience foods as CRAP! I wish she had lived longer. If she had the information available to her as we do today I think she would have gotten even more involved in this lifestyle. I am certain that she had a candida problem; a symptom of something much greater. Hi , yup it's normal, to varying degrees. There are a good variety of types of micro-organisms present on the raw cabbage. Some of them produce carbon dioxide as they grow and multiply. There is always CO2 produced as the kraut works. The amount evident as fizzling and gurgling, bubbling, etc.. varies from batch to batch as each active ferment is unique in its balance of micro-organisms. How tight the lid seals and keeps the gases in would make a difference too. A tight lid is good too. Commercial sauerkraut is pasteurised to kill the micro-organisms before it is canned or bottled so you don't get the CO2 gas there. Did you use whey for a starter? Nourishing Traditions is a great book isn't it. : -) Regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Yes, in England you call it beetroot - here in the States and Canada we just call 'em beets, eh. Re: Juicer update > > Oww...cook the leaves, buttered beet greens are excellent. : -) > > Or juice them if you like, they are good juiced. > Beet leaves do contain oxalic acid though, so that might be something > for you to consider. > I think usually people just juice the root, but then people have been > know to juice just about anything. > > Beet juice is supposed to be good for the liver and kidneys. > Maybe start with a little bit juiced with carrot to see how you like the > taste. > If you like it juice away! > > The aloe might be difficult to juice. > There is mucilage in the leaves and it might retain a lot of the pulp. > Just a guess, I've never tried it. > > Regards, Bruce > > > From: " M. " > >I think you might be able to > > help me with beets. They have a HUGE leafy stalk on > > them... and honestly, I rarely eat these things, and > > have never cooked any. Do I also juice the stalk or > > just throw that away? I bought an aloe plant in hopes > > to maybe juice it sometime. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Hi, I have been reading a lot on curezone lately and I notice quite a few of the supposedly experts there say that raw vegetables are very hard on the liver. I bought a very expensive juicer from Mercola's site and then also heard about so many vegetables raw are a problem for thyroid. I am wondering which way to go. Chang, M.Sc on her site http://sensiblehealth.com/ was recommended by a few different people on curezone and she says raw vegetables shouldn't be eaten because of what it does to the liver and the spleen. I don't know what to believe anymore. Another thing is a lot of people on curezone seem to be vegetarians and although that is fine for them is it something I don't agree with. SheilaN Re: Juicer update To add my two cents..Apparantly, among vegetables, both beet (root) and carrots are the best forthe liver cleansing aspect.(Though I have to comment on the beets - I don't like 'em. Everything fromyour countertop to your poop turns fuscia.)I try to juice every day and have now gotten past trying to make thingstaste good - I just juice whatever I have on hand and chug it down.Because, there's the matter of "ease" of juicing. When you do this everyday, it can get time consuming if you, say, juice a lot of carrots andparsley - a lot of prep on the carrots, a lot of pulp, not a lot of juice.(Also, there is controversy over the carrots - sugar content is high for aveggie) So my favourite "base", if you will, is often celery.Or bok choy - wonderful vegetable. No peeling or scraping. A snap tochop. A quick rinse and into the juicer, green tops and all. Lots ofjuice!!(But probably not Number One on your Juice Hit Parade.)Sometimes I add garlic but more than a clove per glass can get PRI-teehot!!!Personally, I have never juiced fruit with the veggies although I knowGranny apples are low on the fruit sugar scale and are popular withjuicers. (Though if you're into food combining, I think that's a no-no)Lastly, the more greens, the better.Happy juicing!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Sheila, as I was commenting earlier, its a darned mine field out there - trying to get to the truth. I will say that I once went to a wonderful "alternative" practitioner who taught me a lot about nutrition. I don't remember him being in any way negative about raw vegetables but his take on raw juices was that it was too much, too soon for the organs. I guess the theory being that before juicers came along, you chewed the food and it was broken down in the stomach, yada, yada - all of which took time. Something to think about. (Anyway, I'm open to excuses for not juicing, LOL, it's a chore sometimes!!) To your good health - p Hi, I have been reading a lot on curezone lately and I notice quite a few of the supposedly experts there say that raw vegetables are very hard on the liver. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2004 Report Share Posted February 11, 2004 Hi Penny, yeah I wish I had read all this before I bought the juicer. It seems logical that your break down the food with chewing first. Then there is the theory that you should cook your vegetables like the Japanese and Chinese just a couple minutes to be able to obtain the vitamins. SheilaN Re: Juicer update Sheila, as I was commenting earlier, its a darned mine field out there - trying to get to the truth. I will say that I once went to a wonderful "alternative" practitioner who taught me a lot about nutrition. I don't remember him being in any way negative about raw vegetables but his take on raw juices was that it was too much, too soon for the organs. I guess the theory being that before juicers came along, you chewed the food and it was broken down in the stomach, yada, yada - all of which took time. Something to think about. (Anyway, I'm open to excuses for not juicing, LOL, it's a chore sometimes!!) To your good health - p Hi, I have been reading a lot on curezone lately and I notice quite a few of the supposedly experts there say that raw vegetables are very hard on the liver. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 RED pickled cabbage! Now THAT'S England to me! Takes me back to my childhood. Too bad it's not " allowed " (fermented!). Or is it? (Saurkraut is allowed but I would guess different process). Anyone know? ----- Original Message ----- From: " M. " <puhutes@...> Mmmm pickled beets! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Absolutely! If you make it yourself. The store bought variety has been pasteurized which kills all the friendly bacteria, and/or they use vinegar. 1 medium cabbage, cored and shredded 1-tablespoon caraway seeds 1-tablespoon sea salt 4 tablespoons whey (You get this from straining yogurt through cheese cloth - I use goat yogurt; then I have goat cream cheese after the whey separates. YUM!) In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age. From Nourishing Traditions by Sally Fallon. I just made my very first batch and I am so pleased! RED pickled cabbage! Now THAT'S England to me! Takes me back to my childhood. Too bad it's not " allowed " (fermented!). Or is it? (Saurkraut is allowed but I would guess different process). Anyone know? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Hi, Is it okay to add Flax Seed oil to veggie or fruit juices? Or tintures? I hate pills?? Tammy : ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Thanks . I'll try it (and, coincidence, I ordered Nourishing Traditions yesterday)!! > Absolutely! If you make it yourself. The store bought variety has been > pasteurized which kills all the friendly bacteria, and/or they use vinegar. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2004 Report Share Posted February 13, 2004 Penny, you're going to love it! Plus it is packed with great information about diet and nutrition. Thanks . I'll try it (and, coincidence, I ordered Nourishing Traditions yesterday)!! > Absolutely! If you make it yourself. The store bought variety has been > pasteurized which kills all the friendly bacteria, and/or they use vinegar. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2004 Report Share Posted February 13, 2004 i bought it about 2 or three weeks ago, and i love it! as a matter of fact, i'm sitting here reading about sprouted grains as i wait for pages to load! aliqaesong > Penny, you're going to love it! Plus it is packed with great information > about diet and nutrition. > > > > Thanks . I'll try it (and, coincidence, I ordered Nourishing > Traditions yesterday)!! > > > > > > Absolutely! If you make it yourself. The store bought variety has been > > pasteurized which kills all the friendly bacteria, and/or they use > vinegar. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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