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Juice of the Month

Grapefruit Tonic

This juice tonic can be enjoyed as a breakfast juice or at any time of the day or night. It is loaded with antioxidants...

Super Foods: Fruits and Veggies with Healing

 

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Serving information: A little broccoli every day goes a long way and your body will reap the benefits of it’s great healing powers. It is nutritional raw or lightly steamed (when lightly steamed or cooked you maximize the antioxidant sulforaphane). If you can’t find it fresh, go frozen!.

Kale

Healing powers: What the kale? It’s not only super nutritious but also super loaded with antioxidant properties, and is anti-inflammatory. One cup of cooked kale contains 1,328 percent of the RDA for vitamin K, 192 percent of the RDA for vitamin A, and 89 percent of the RDA for vitamin C. It's also a good source of calcium and iron.

The cruciferous family of broccoli and cabbage continues with kale and like the rest of the family, it contains high levels of the cancer-fighting compound sulforaphane, which guards against prostate, gastric, skin, and breast cancers by boosting the body's detoxification enzymes. Kale has also been shown to protect against breast, cervical, and colon cancers.

The large amounts of vitamin K help prevent blood clotting, protect the heart, and help build strong bones by anchoring calcium to the bone. Kale is super rich in beta-carotene (seven times as much as does broccoli), lutein, and zeaxanthin (10 times the amount in broccoli). In Chinese medicine, kale is used to help ease lung congestion.

Serving information: A daily serving is the goal. Eat up, you can never have too much kale. Steam or sauté kale on its own, or add it to soups and stews.

Dandelion

Healing powers: Dandelions get a bad rap for ruining lawns, but on the flip side, dandelion greens are also a good source of vitamin C, calcium, iron, fiber, and potassium. Among all foods, it's one of the richest sources of vitamin A; among all green vegetables, it's one of the best sources of beta-carotene (like it’s friend, kale).

Dandelion is prescribed as a natural treatment for hepatitis C, anemia, and liver detoxification (poor liver function has been linked to numerous conditions, from indigestion and hepatitis to irritability and depression). As a natural diuretic, dandelion supports the entire digestive system and increases urine output, helping flush toxins and excess salt from the kidneys. Also, bile production is stimulated by dandelion resulting in a gentle laxative effect. The pectin in dandelion relieves constipation and, in combination with vitamin C, reduces cholesterol.

Dandelion greens also increase calcium absorption and has a beneficial effect on blood sugar levels, therefore being useful in treating diabetes. Dandelion is excellent for reducing edema, bloating, and water retention; it can also help reduce high blood pressure. In Chinese medicine, dandelion is used in combination with other herbs to treat hepatitis and upper respiratory tract infections such as bronchitis and pneumonia.

Serving information: Dandelion greens may be hard to find, as they are sometimes considered a specialty item. They also have an acquired taste that is not up everyone’s alley. If you can handle the taste, integrate them into your daily diet. One trick is, If the raw leaves are too bitter for you, try them lightly steamed or sautéed.

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