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Cosmetics Do Not Make You Gorgeous, Veggie Juice Does

Body Image And The Raw Food Diet
Healthy, Sexy Happy Radio with Stacey Powells on KMMT

Body Image and The Raw Food Diet
The human body is dynamic, a detail that did not go unnoticed by the Chinese when they were developing their ancient medicine 4,000 years ago. In Chinese medicine raw veggies are considered "cold." Common sense tells us that we don't want to be putting only cold foods into our bodies because that will eventually disrupt yin/yang harmony (balance between two opposing forces of energy). So enjoy veggie juice and all the health benefits it offers, but not necessary or recommended to go overboard
We all know we're supposed to eat our veggies, but there are a few obstacles to getting the amount of veggies we need every day. One major roadblock is that people don't like to cook. Second, very few people have the fortitude to chew and swallow an entire plate of steamed broccoli. And because of the major stresses on our bodies today due to pollution and overconsumption of stimulants, very few people can consume the amount of veggies that would actually counter that damage.

Even if you did heroically eat enough veggies, you're not getting all the nutrition of the plant. That's because the nutrients in veggies are locked behind hard cellular walls. There are three ways to access these nutrients. One is to chew your veggies to mush in your mouth, but no one ever does that. Second, you can cook them but that will destroy some of the nutritional value. The best way to get your veggie nutrition is to juice nonstarchy veggies, which thoroughly breaks down the cellular walls.

Another reason to juice is that most people's digestive systems begin to weaken by the time they reach forty and nutrients aren't fully absorbed. Live liquid nutrients from juiced veggies contain enzymes that aid in the digestive process so that your body absorbs more of these vital nutrients.

There are twelve thousand phytonutrients in one spinach leaf. You simply can't get this full spectrum of vitamins, minerals, enzymes, and nutrients in a supplement. It takes one to one and a half pounds of fresh veggies to make eight ounces of juice. If you drink fresh juice every day you're getting the phytonutrients of that many fresh vegetables.

Nothing happens overnight. If you've been following me you know that I don't preach overnight fixes. I preach permanent fixes. Your body needs time to heal on a cellular level. Imagine that it's been through a hurricane or earthquake. It can't build back up in two weeks. But if you drink green veggie juice every day within a couple of months you're going to begin feel more energetic, and see improvements in sleep, memory, concentration, vitality, skin and hair, weight loss, fewer cravings for sugar, and, yes, less cellulite. More important drinking green vegetable juice provides you the most potent protection against free radicals that cause cancer.

To make fresh juice you will need a juicer. Please buy the blender version even if you have to scrimp and save for it. I recommend the Vitamix 5200, which you can buy on their site, or at Costco (the store or online). If you get the type of juicer that squirts out pulp you'll get so fed up cleaning up all that mess that you'll be discouraged from blenderizing. And worse, you're throwing away the nutritious fiber. The blender juicer has a very powerful motor so that the entire plant is liquefied.

Select nonstarchy veggies of your choice. Always use organic vegetables. As you try different combinations, you'll find those that you prefer. If a certain veggie gives you a tummy ache, or you experience churning or gurgling in your GI tract, then either cut down on that veggie or try something else. Experiment and find recipes that best suits your tastes, and don't stick with just one recipe. Change it up so that you're getting different veggies every week, and so that you don't develop sensitivities to certain veggies. Create recipes that you'll actually drink. If you're choking down pond scum, you're not likely to continue drinking this beautifying and sexifying drink.

The point is to enjoy the experience and to feel good all day as the result of flushing, rinsing, and nourishing your body with green juice. Avoid fruits, carrots, and beets in your juiced drinks, as these are pure sugar. Juice every part of the vegetable, including skins, rinds, seeds, and leafy tops. In addition to green veggies, you can also use fresh herbs, like peppermint and dill.

Bamboo shoots
Bean sprouts
Bell peppers
Broad beans
Brussels sprouts
Collard greens
Dandelion greens
Ginger root
Green beans

Hearts of palm
Jalapeño/other chilies
Scallop squash
Snap beans
Snow peas
Spaghetti squash
Spirulina and chlorella (sea veggies in powdered form)
Summer squash
Swiss chard
Turnip greens
1 bunch celery
1 large bunch peppermint
1 bunch dill weed
1 bunch curly leaf parsley
1 bunch Italian parsley
1 bunch cilantro
3 medium cucumbers with skin and seeds
Americans tend to rinse veggies under running water, which does not always rid veggies of grit. I learned the European water bath when I lived in Switzerland. This method really gets off all the grit. Fill your sink with water and fully submerge and swish all the veggies around.

Just because we're eating organic veggies doesn't mean we are protected from E.coli infection because E.coli from factory farms infiltrates underground water tables. So you want to add 1 cup of white vinegar to each gallon of water. Vinegar is a safe and effective antibacterial agent. Allow your veggies to soak in the vinegar water for five minutes.

If you really can't afford to buy organic then adding vinegar will dissolve some of the fungicides and pesticides from the outer layers of the plants. Make sure to scrub them with your fingers to loosen the poisons.

Drain the sink, swishing the dirt down the drain with your fingers. Fill the sink again and repeat. The European water bath thoroughly cleanses your veggies. And you do not want to drink grit as it's very unappetizing.

Drain your veggies in a colander and then tear or chop them into smaller pieces. I like to make piles of each veggie so that I can put equal amounts into the juicer/blender. Pack the container about ¾ of the way and then add purified water. This is where personal experimentation comes in because some people like thicker juices, some like thinner. But make sure to add enough water so that the plants begin to liquefy as soon as you turn on the blender. Always hold the lid even if it's firmly fixed on the container to avoid any Lucy Ricardo episodes

Blend for at least one minute to break up the cellular walls. It's ideal to drink your juice at room temperature within ten minutes after juicing. Some of the phytonutrients will oxidize and be lost after ten minutes. If you must store it, do so in glass canning jars in the fridge or freezer. You can purchase canning jars at any hardware store. If you freeze your juice, make sure to leave about 1 inch to account for expansion otherwise your glass jars will break.

Enjoy the most miraculous drink!