I have a Moulinex Juice Master and it is so fabulous, it cost me 100 dollars. It is a factory remake and understand I am in Jordan so most things cost more here. The thing about this juicer it came with tons of recipes and tons of help.
To sleep you juice 3 apples and 2 pears and add some cinamon and heat slightly, as to drink it warm.
Green smoothie; 1 cup of water, 1 cup of spinach, 1 raw egg (if Gerson does not allow this, omit) 1 frozen banana, 5 frozen strawberries or any alternative, 1 T. of honey. Mix to well blended. Top the glass with 1.5 T. of ground flax seeds.
I love to use cantaloupe instead of milk. So to make a smoothie add 1 cup of cantaloupe, 2 frozen bananas, 1 T. of honey and 6 ice cubes, you can add vanilla if you like.
I love watermellon smoothies, mix 1.5 cups - 2 cups of watermellon, frozen with strawberries and enjoy. I do take it alone without the strawberries too.
I absolutely love 2 oranges, 2 apples, and 2 pears juiced together, no sweetner
I don't know what they allow but if you will make some almond milk: 1 cup of soaked almonds and 4 cups of water and blend at high speed for 3 minutes and strain the liquid you will get 4 cups of milk. I freeze it and put in individual bags in the freezer. If you are on a no protein diet, exclude this.
The Nosh and Beck:
2 apricots, 1/2 banana, cinamon, 6 pears, 2 large oranges, 6 leaves of mint
Destone apricots and put them in the blender along with banana, mint leaves and cinammon. Juice the pears, oranges and add to the blender and blend for 45 seconds.
The Pith Eubank
1 small pink grapefruit, 4 oranges, 1/2 pineapple, some ice.
Juice and add ice.
Fig Brother
1 pineapple, 2 figs, 1/2 lemon, 1 plum, small handful of nuts, good handful of ice.
Juice the pineapple, lemon and plum. Add the rest in the blender and enjoy
6 carrots, 3 apples, 1/2 cucumber, 1 stick of celery, bit of ginger, 4 brazil nuts, small palm of sunflower seeds and pumpkin seeds.
blend the vegs and put nuts in the blender and pulse to very fine and then add the juice and enjoy.
The Minty hawn
6 carrots, 1 celery stick, 1/2 cucumber, small handful of fresh mint
juice the veggies and fine chop the mint and add to the juice.
Sherbert Lemonade
2 golden delicious apples, 1/3 of a lemon. juice the lot
Love Tonic:
1/2 fresh pineapple, 1 handful of rasberries, 1 handful of strawberries, 4 ice cubes.
Juice the pineapple and pour in the blender and add the remainder and blend.
Turbo charge smoothie
1/4 cucumber, 1 stick celery, 1/2 small pineapple, handful of spinach leaves, 1/4 lime, peeled, 4 golden delicious apples, flesh of 1/2 ripe avocado, handful of ice.
I hope these help and get you started. I think spinach is very important. A simple juice including spinach is 1 cup of spinach, 4-6 carrots, 1 apple and some celery.
You can add some brocolli stem if you like.
I particularly like that you combine use of your juicer with a blender.
...And I had not known there is a pulverizing juicer!
A couple of things I'd like to add...
...There is a wide gap between reading about something, and actually doing it. Once you try, no matter how it turns out, you suddenly become an expert.
I think that trying gives you a point to start from, and, automatically, we know what we want to try next time.
Trying something makes it our own.
...If you want to make nut milk, without having to strain out the 'bits', in a blender, start the nuts with a small amount of liquid, say, 1/4 to 1/2 cup. Add a titch more liquid if needed to get a smooth paste, or cream.
If you have too much liquid to begin with, the nuts will just swim around like fish in a bowl.
What you want is to get enough 'flow' that the nuts are going through the blades, and not packing up on the sides of the blender.
Once the nuts are now a paste, you may then add more liquid, even a small amount at first, until you are satisfied with the consistency.
You'd probably want to let the blender run a while, once you reach that 'flow' stage, to be sure there are no 'bits' left.
It sounds like a time-consuming chore, the way I have written it, but it isn't. I can whip up nut cream and milk in a minute or so.
Almond milk will cook to a light cream sauce in just a few minutes...stir. Raw cashews may, too. I don't remember trying cashews.
Canned or raw pears can be pureed with nut cream to make a delicate pudding, or a sweet sauce to pour over anything.
I've been told that many minerals are in the seeds of most anything...though I wouldn't try peach, apricot, nectarine, or plum seeds. Some say that even apple seeds can be too much for the body. I would go very carefully with citrus seeds, and peels. You probably would, too.
Grape seeds and the like can be easily ground in a small coffee grinder...$20 in local shops.
Seventh Day Adventists are known for their vegetable ways. They even operate vegan restaurants.
There is a group near here that operates a retreat, and at one time a bakery that used only sprouted grains for flour/meal.
They have published fine cookbooks. The name of the group was Silver Hills, though I believe they have changed that now. Their breads became famous in our province, and I'm sure the Silver Hills name can be Googled. Perhaps their cookbooks are still available.
Good info on the Almond milk. Yes have made most and practice what I preach. What I find though is somethings can be alternated. My blender which is a braun has a scissor blade on it so it chops up real nice.
Look apple seeds are toxic so never use them but I do juice most anything else like lemons and skins but not orange skins. I do juice the entire peach. for the papaya I juice only the pulp. I do not juice kiwi as put them in the blender. Today I made the juice with 2 oranges, 2 apples and 2 pears and pour it over ice and very delicious. I posted these on the Cancer Forum and have been talk to kevinater so wanted him to have them. Look if you have a delicious juice you will juice. I am planning on opening my own forum in sponsor of this book, the juice master so hopefully trying to get permission from the writer now.
I wish everyone would realize the importance of a important juice diet and cut all the crap out of their diet, it is so important.
Thanks again for the hint on the almond milk. I do make alot of delicious things with almond flour.
I became interested in juicing and blending when I saw a demonstration by Silver Hills at a Seventh Day Adventist church.
I believe that is one way the church tries to help the community, by promoting the preparation of veggie and fruit meals.
I remember that demonstration so well because of the technique with the almonds. I had not heard anything like it before.
Do you know, Mo? ...I think all organic food places should have a juicing/blending demonstration, with free 'testing' of the blends they produce.
My health food store has a produce section, and a deli-style restaurant...but the great juices they offer are priced so high that the public doesn't think to order them. I think that's such a shame.
They could gain so much business for their produce department, and for the whole store, if only they would demonstrate these techniques.
In our town we have an organic fruit and veggie supply house which delivers boxfuls of produce to homes, weekly.
Then, on Saturday morning they open to sell off the their remaining produce to the public, if the customer has registered with them. (I think that may be a 'rule' imposed on them by the bigger grocery stores.)
Two things I'd like to see them do...
...Juicing demonstrations on Saturday mornings, with the drinks sold to their customers at very low prices. However, they'd likely have to pass strict 'safety' and 'cleanliness' regulations.
...A soup restaurant next door. Some other folks own a 'lunch counter' style restaurant next door but I believe that serves mostly the local folks in the 'industrial' area where they are located.
There is at least one lady in town who is a gifted soup chef. She writes original recipes for the organic veggies people, for their weekly newsletter. (She designed one baked veggies and sage soup recipe using squash and peppers baked with olive oil and then pureed.)
A soup restaurant could turn out different soups all day and do a fine business, sit-down and take-out, if the prices were low enough.
The 'organic' growers have set themselves an unnecessary obstacle in high prices. Their prices are so high that much of their produce goes unsold.
They reason that they are 'saving' by composting all their leftovers, to put back into their land. But that practice wastes their investment of time and labor.
There will always be the 'trim', the unused leaves and roots of many veggies, to compost.
One of my most favorite principles of good business is to 'lower the price and go for volume'.
I figure it is far better to sell more carrots at 10 cents each, than to sell only a few at $1.00 each.
Farmers may be good retailers, store-keepers, but most are NOT.
Many retailers are not particularly good at their jobs. That's why organizations like the big discount houses (I won't mention their names) can hog the market-place. They act as their own 'distributors', the in-between men...and take those profits as well.
I feel it is the distributors who are keeping prices high...that and shipping costs.
Grow locally, and lower the prices is my best guess for high volume sales in fruit and veggies...and everyone's profits.
Can you imagine the roadside fruit and vegetable stand offering blended juices on a hot summer day?!
Turn the business into delicious and 'fast' food, and the whole community will rush to buy, I think.
We have an arts center here in town. There is a gourmet deli there, too...with prices to match.
Can you imagine the sales they'd do if they offered a one dollar cup of homemade soup?
Boggles my mind!
The whole 'organic' industry needs MOTHERS...and grandmothers!!! ...Folks who know nutrition and recipes. We have had decades of training, at home.
And, I haven't even mentioned dehydrating...the easiest method of getting nutrition through the whole year...and root cellars! (What an opportunity for one home-owner on the block to store garden produce, for a small fee, to serve the whole blockful of home gardens!)
(And then there is the priceless conservation of soil micro organisms. And teaching the public how to make vegetable broth [potassium], that helps to make bile...your finest laxative!)
It is not just the young family that will benefit...think of all the seniors...the keepers of lifetimes of learning...and all that went before. Seniors bridge the gaps between generations. That's how we build progress.
Why forget?
Anyone who likes 'business'...please think about this...practical food management entirely as the consumer wants it, needs it. Billions of dollars are slipping away through this hole in the system. Health, too.
Great post. Yes I agree if people knew how to juice they would be more like to be more healthy. Look the worse part about juiceing is cleaning the stupid machine. I hate that but it is a must as bacteria sits in within ten minutes. My machine is a dream and it is so easy to use and just really pulverizes the items down to nothing. It is easy to clean just alot of parts to clean.
Yes, a soup kitchen, now that is an ideal. So many wonderful recipes. Look I have been watching a arab named Houri on Fatafeat and she is just wonderful and so precise. Tried a few of her recipes and they are right on. Like potato soup with rosemary. I grow rosemary outside my door and it is good for everything. I use it in a brain mixture. I put 1/2 cup of yogurt,1/2 cup of water, 2-3 figs, 1 T olive oil and a bit of rosemary. Sit in frig overnight and blend in blender the next moring. Great for memory and brain fog.
Juicing clears out the colon and allows you digest your food quickly. Nothing worse than to eat meat and rice and let it sit in your colon rotting. Yuk, double yuk!!
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