You’re probably wondering how are you ever going to get 10 servings of fruits and vegetables in! One easy way to pack in several servings is by juicing. I bet you’re thinking you don’t want to drink the green stuff. Trust me as a former nose turner upper, it is pretty amazing how once you start your body craves the juice. I learned from a local juice maker to start out with greens and an apple. She told me the apple brings in a little sweetness to go with the earthy taste as you ease into juicing. I have found this to be pretty solid advice and often share with others just starting out. Not only is it a good way to pack in serval servings in one gulp, but it also makes more of the powerful flavonoids and phytochemicals available for our bodies to absorb since the plant’s protective cell wall is mechanically broken down.1 Remember from my previous post, one key benefit of fruits and vegetables is soluble fiber. When you juice, unless you reserve the pulp in your juice, you lose the soluble fiber. For this reason, I recommend juicing and eating fruits and vegetables.
How do you make juice? There is a lot of information available on juicers vs. blenders. I found what Dr. Russell L. Blaylock wrote in “Natural Strategies for Cancer Patients”, to be very helpful. Despite knowing that the heat from blenderizing can kill some nutrients, he suggested to blenderize. The main reason behind this recommendation is due to compliance. Using a juicer is pretty labor intensive, especially when it comes to cleaning it. Unfortunately, this often becomes a deterrent to making juice on a regular basis. I took his advice and bought a commercial blender and have not regretted it. It also gives me the option then to make smoothies and reserve the nutrient dense pulp, if I want to have some in my juice. Additionally, I followed his recommendation to make juice in batches and immediately freeze it, to preserve the maximum amount of nutrients. I blend the combination listed below on a pretty regular basis, place in 6 oz. jars and freeze. I take it out and wait a couple of hours for it to start to defrost. Then, shake it up to make it a slushy and drink…Yummy! I find the 6 ounce size to be a perfect snack, which you could have multiple times a day if you decide to use as part of your fight against cancer.
Key points to keep in mind:
- Buy organic when juicing and wash well
- To allow for a larger variety of phytochemicals at one time mix several different vegetables and herbs together
- When choosing ingredients think about your specific cancer and what plants are known to fight it
- Use low sugar vegetables
- Depending on your cancer or goals consider adding Turmeric or Ginger root
My Favorite Green Juice: Makes one batch, blend some down as you go to make more room.
| 4 ounces of water (poured in first to assist with blending) | Granny Smith Apple ( 1 peeled) |
| Kale (baby kale, Lacinato) | Lemon ( 1 peeled with some membrane intact and seeded) |
| Celery (4-5 stalks) | Parsley ( 1/4 of a bunch no need to trim) |
| Cucumber (2 Medium or 1 large) | Spinach (1/2 small container) |
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References: 1. Blaylock RL. Natural Strategies for Cancer Patients. Citadel Press Books, 2019.
Thanks for the tips Kelly! Think I’m going to start this summer?.
I was trying to figure out what to do with the produce (spinach, kale, swiss chard, beet greens, watercress) in my fridge. Just found the answer in your blog and made an amazing green smoothie with your instruction. Plan to make more right now to freeze. Thanks!!!
What a wonderful way to use all those greens. Thanks for sharing your Souper Cubes too. I am going to post a link so others can find them and save space in their freezers too.