Juicing for Health

In today’s health conscious environment, more and more people are turning to improving their nutritional intake by consuming more fruits and vegetables. A great way to ensure you are getting the most out of these nourishing foods is to add juicing into your regime. Juicing is a way of packing in precious vitamins and minerals from a variety of fresh, organic vegetables and fruits into a single glass.

It is easy for one to include 10 or more varieties of fruits and vegetables in a single beverage made in a juicer. This is twice the recommended daily allowance. Freshly pressed juices are nothing short of health in a glass.

With chronic disease running rampant in our society, the incidences of serious illness is on the rise. We have our unhealthy food choices and sedentary lifestyles to blame. Heart disease, cancer, and diabetes are striking more and more of us at younger and younger ages. A generation ago, cancer was a rare occurrence that only seemed to infiltrate the lives of strangers. Today, our children think of cancer as a common illness. Everyone is touched by cancer in one way or another. A close friend, colleague, relative or you yourself may be affected by this life threatening disease. Strides have been made in medicine, but more and more evidence points to lifestyle choices as a cause for cancer and other disease.

Those interested in taking care of their health look to nutrition and exercise as a foundation to longevity. Juicing can help. This site will help you to research the best juicers by offering juicer reviews of many of the most popular brands.

Some may be concerned about the price of a quality juicer. You may be surprised to learn that a good juicer does not have to cost a fortune. There are many affordable juicers on the market that will produce delicious, nutritious freshly pressed juices.

It is vital to use organic produce when making juice. Eating (in this case drinking) organic will spare you harmful pesticides that are present in fruits and vegetables that are grown conventionally. Locally grown produce is always a great option as well. If your fruits and veggies don’t have to travel across the country, or in some cases the globe, it will reach your table in less time and therefore precious nutrients will be preserved. The longer the time from picking to eating, the more nutrients will be lost.

Juicer Recipe Books
What you will also find on this site are books that are filled with recipes for a myriad of different juices. Keep in mind that when it comes to fruits and vegetables, deep vibrant colors offer the most in the way of nutrients. The more greens you include in your juice, the more nutritious it will be.

Here is a simple juice recipe that will produce two 16 ounce glasses of juice – one for you, and one to share with your loved one.

Powerhouse Juice

2 stalks of organic green kale
2 stalks of organic collard greens
4 stalks of organic celery (leaves and all!)
1 whole organic lemon
1 inch piece of organic ginger root (peel and all!)
1 green apple – chunked but not cored
1 generous handful of organic parsley
1 whole organic cucumber
2 large stalks of organic green swiss chard
3 whole organic carrots (unpeeled)

Clean all of the produce well before running through the juicer. Do not peel, core or trim any of the produce. The entire fruit or vegetable should be run through the juicer. You may need to cut some items to size so that they fit through the tube of the vegetable juicer. Some juicers come with a wide mouth tube that is large enough to fit a whole apple. This is another consideration when looking for the perfect juicer.

Drink the juice immediately. The juice will begin to oxidize and lose nutrient value over time. It should be enjoyed as soon after pressing as possible.

Citrus Juicer Reviews
Not only will you find vegetable juicer reviews on this site, but you will also find citrus juicer reviews. Citrus juices are very nutritious as well. What is better than pressing fresh oranges and grapefruits and gulping down the juice as a morning elixir.

There are several different types of citrus juicers available and you will find many of them reviewed on this site! A fruit juicer is a great gift for someone you care about.

Whether you are in the market for a vegetable juicer or a citrus juicer, you will find valuable advice for purchasing the perfect power juicer on this site. An electric juicer can change your life and improve your health. Bon Appetit!

Gluten-Free, Vegan Zucchini and Carrot Casserole

Zucchini Carrot Casserole

Zucchini Carrot Casserole

Zucchini is one of the veggies I love most. It is so versatile and packed with nutrition. While it may not contain well known antioxidants such as beta-carotene, what it is rich in are other key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. The colorful skin of the zucchini (or summer squash) is particularly antioxidant-rich so for the most nutritional value, leave the skin on when you consume it. That is why buying organic is important.

Zucchini is also a very versatile vegetable. It can be enjoyed raw or cooked and is available all year round.

This recipe is a take on my baked potato pancake squares recipe (you can search this site for the recipe). It incorporates similar ingredients and will have a similar texture. However, if you would rather skip the potatoes and opt for a lighter version with more protein and less carbs, try this recipe.

You can use it as a side dish or as the main attraction served with a side salad. It is tasty and satisfying.


Ready for the oven!

Ready for the oven!

  • 3 medium zucchini
  • 2 carrots
  • ½ cup oat flour
  • 1 medium yellow onion
  • 1 block of organic firm tofu – mashed
  • 2 tablespoons parsley
  • 1 teaspoon baking powder
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  •  2 tablespoons ground flax seeds
  • 1 tablespoon tarragon
  • ¼ cup olive oil
  • 2 cloves garlic
Served as the main dish with a side salad.

Served as the main dish with a side salad.


Grate the zucchini and carrots in a food processor using the grating blade. Then grate the onion the same way.

Move the zucchini mixture to a large bowl. Add remaining ingredients. Mix everything together well.

Transfer the mixture to a 9×9 baking pan lined with parchment. Smooth it out so that it evenly fills the pan.

Bake at 350 degrees for about 45 minutes or until it has a slightly browned appearance.

Remove from the oven and let sit for about 10 minutes before cutting.

Serve with a green salad. Enjoy!

Vegan Pasta Puttanesca

Pasta puttanesca served with our vegan, gluten-free garlic bread and MacNut parmesan (both recipes on this site!)

Pasta puttanesca served with our vegan, gluten-free garlic bread and MacNut parmesan (both recipes on this site!)

My family loves pasta! But since I have become gluten free because of intolerance to gluten-containing products, I have altered the types of pastas that we consume. Luckily, there are plenty of gluten-free options in the stores today because consumers are demanding more gluten-free products. I alternate between quinoa, brown rice, corn, millet and mixed grain pastas. There are some excellent options available. When I mix it up, I feel like I am meeting more of my body’s nutritional needs since the grains they are made from have differing nutrients.

For this recipe, I have tried using brown rice spaghetti as well as my new favorite, Tru Roots  Ancient Grain pasta, made from quinoa, amaranth and brown rice.

Dulse flakes are the key here to recapture the taste of the sea that is erased when the standard anchovies are removed from the recipe. They are nutritious and provide a nice flavor. The crushed red pepper flakes add a little kick. I like to use fresh tomatoes in my sauce. The end product tastes more fresh and vibrant. You can however, replace the fresh tomatoes with jarred if you prefer. But, chopping the tomatoes does not take too much time and is worth the effort.  I add the tomato paste to thicken the sauce up a bit. But choose a brand that is organic and only contains tomato – no other ingredients. Know what you are eating!

Enjoy this recipe with our gluten-free, vegan garlic bread recipe (on this site) as well as our MacNut parmesan recipe (also on this site). They go hand-in-hand and served with a nice big green salad, make a nutritious gluten-free, vegan Italian meal.


Simmering the sauce.

Simmering the sauce

  • 1 tablespoon coconut oil
  • 6 cloves garlic, chopped (minimum for me – you can vary according to your taste for garlic)
  • 2 tablespoons dulse flakes
  • 1 /2 teaspoon crushed red pepper flakes
  • 1/2 cup water
  • 1/4 cup diced kalamata olives
  • 3 tablespoons capers
  • 6 vine or roma tomatoes, chopped
  • 1 small jar of organic tomato paste (7 oz)
  • 1/2 teaspoon black pepper
  • 1 tbls dried parsley
  • 1 pound gluten-free spaghetti pasta of your choice


Heat a large skillet over medium low heat and add coconut oil, garlic,  dulse flakes, crushed red pepper and saute for a few minutes. Smells so good!

Add the water to the mixture and mix well.

Add olives, capers, tomatoes, black pepper, and parsley.

Saute until tomatoes dissolve and it becomes saucy – about 20 minutes. If you prefer a less chunky sauce, you can use a potato masher or immersion blender in the pot to flatten it out a bit.

While the sauce is cooking, make the pasta according to package directions.

Pour the sauce over the pasta and mix well together.

Serve and enjoy!

Ready to eat. So good.

Ready to eat. So good.

Gluten-Free, Vegan Garlic Bread

005I feel like I can mimic any of my favorite foods and create a vegan, gluten-free option. These days, it is easy to find gluten-free options in the supermarket. There are not as many gluten-free AND vegan options. Thankfully, Food for Life has a few options for breads that are gluten-free AND vegan. The breads are pretty dense, but when used for this garlic bread recipe, they are perfect.

For this particular garlic bread I used their Rice Millet bread. It is nice and heavy and tastes great. I don’t know that I would use this bread to make a sandwich, but I love it when I transform it to garlic bread or use it to make stuffing.

I eat this garlic bread like it is going out of style. It is delicious with pasta, a bowl of soup, a salad, or just plain on its own. Plus, it is so packed with good-for-you ingredients, but – shhh! – you would never know if I didn’t tell you!

To prepare for this recipe, roast a full pod of garlic in the oven at 350 degrees for about 30 minutes until the cloves are soft and mushy.  Keep oven heated to put in the garlic bread when you have it prepared.

Ingredients (per one slice of bread):

Wholesome ingredients for gluten-free, vegan garlic bread using MacNut Parmesan (search recipe)

Wholesome ingredients for gluten-free, vegan garlic bread using MacNut Parmesan (use search box to find recipe)

  • One slice of Food for Life Rice Millet Bread (or your gluten-free, vegan choice) per serving
  • ½ to 1 full clove of roasted garlic (I opt for more garlic on everything – but that is me!)
  • A smear of Earth Balance soy free vegan butter spread per slice of bread (the amount is up to you)
  • Sea salt to taste
  • Black pepper to taste
  • MacNut Parmesan to taste (search recipe using search box on this site)
  • Dried Parsley to taste


Smear the Earth Balance onto each slice of bread

Remove a roasted garlic clove from its shell and spread ½ to 1 full clove on each slice of bread you are using

Sprinkle with sea salt, black pepper, dried parsley and MacNut parmesan to taste

Bake in the oven at 350 degrees for about 10 minutes or to desired crispiness


MacNut Parmesan “Cheese”

MacNut Parmesan

MacNut Parmesan

If there was one thing that was tough to give up when I went almost exclusively vegan, it was cheese. I used to eat cheese in every form: melted, sliced, shredded, sprinkled. You name it, I loved it! So when I gave up cheese, I was determined to find ways to substitute my favorites as deprivation was my biggest fear.

That is where this recipe comes in. Recent studies have shown that macadamia nuts contain high levels of important omega 3 fatty acids, along with other important nutrients. Sprinkling a bit of this cheese on your salads, veggies, pastas, popcorn – you name it, will provide you with those benefits and add a dash of flavor as well. I use it to make gluten-free, vegan garlic bread as well (search recipe via search box on site). So yummy!

The nutritional yeast will boost the nutrition with important B vitamins and it will add a cheesy taste to the finished product.

This MacNut parmesan is so simple to make and it will keep for a few weeks in the fridge. Move to a cheese shaker or other container and store in the refrigerator.


I keep my MacNut Parmesan in this cheese shaker and store it in the fridge.

I keep my MacNut Parmesan in this cheese shaker and store it in the fridge.

  • ¼ cup raw macadamia nuts
  • ¼ cup raw cashews
  • 2 heaping tablespoons nutritional yeast
  • ¼ teaspoon Himalayan sea salt


Add all ingredients to a Magic Bullet, coffee grinder or high-speed blender. Process until it is a floury consistency (it only takes a few seconds).

Super Clean Chocolate Peppermint Cookies

Holiday cookies that are healthy!

Holiday cookies that are healthy!

It’s holiday time and the time of year when my oven really gets a workout. Since I started eating super clean, I have found ways to modify my old time recipes so that they are healthy and nutritious. This recipe contains whole-grain oats and raw cacao powder (chocolate in its pure form and available at better health foods stores and supermarkets like Whole Foods). Raw cacao is a superfood that contains lots of antioxidants for good health.

The sweetener that I use, coconut sugar, comes directly from the palm plant. The glycemic index of coconut sugar is 35. It is classified as a low glycemic food. Coconut sugar is considered to be a healthier substitute to refined white sugar.  If you are new to using coconut sugar, know that it can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking. It is versatile and delicious, without a funky aftertaste as you may find in some brands of stevia.

Earth Balance is a butter substitute that works great in cooking. It is a vegan alternative to butter. If you prefer regular butter, feel free to substitute.


  •  2 cups oat flour
  • 2/3 cup cacao powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp celtic sea salt
  • 1 cup soy earth balance vegan butter substitute
  • 1 cup coconut sugar
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
The batter mixed up and ready to scoop.

The batter mixed up and ready to scoop.



Preheat oven to 325 degrees.

Mix together flour, cacao, baking soda, baking powder and sea salt in a bowl until well combined.

In a separate bowl, beat together earth balance, coconut sugar and extracts with a hand mixer until smooth.

Slowly add dry mixture and beat with each addition until well combined.

With a cookie scooper, dole out cookies onto a cookie sheet lined with parchment paper.

Bake at in preheated oven for about 10 minutes.

The result will be rounded cookies. If you prefer a flatter cookie, after doling out the cookie dough, use a fork to make criss-cross marks and flatten down the dough before baking.

Scooped and oven-ready!

Scooped and oven-ready!