Nutrition To Kill & Prevention Of Cancer; Prevent Other Diseases; Lose Weight



“All life on earth emanates from the green of the plant.  Raw fruits and vegetables are nature’s way of giving us life.  Nothing more therapeutic exists on Earth than green juices.” 

 The Juiceman, Jay Kordich 


Green vegetable juice is the richest available food source of vitamins, minerals and enzymes.  It is difficult on a daily basis to eat enough raw fruits and vegetables to nourish the body properly.  This is especially true in these modern times since our soils are depleted, and even organic foods are not as nutrient dense as they were 20 years ago. 


“Juice offers you a concentration of nutrients packaged in the best proportions so that you can benefit from the synergistic effect of all nutrients working together to nourish the body and enhance health.  In fact, once you begin drinking juices on a regular basis, you may not need vitamin and mineral supplements.”

                                                               Dr. Max Bircher-Brenner, MD


As part of your nutritional intake on a daily basis it is essential that you consume a minimum of 2 quarts, preferably 3-4 quarts of juice per day.  It is important that organic, non-irradiated, farm-fresh produce is used the entire time. 





Base:  55%

Celery + either Cucumber

Leafy Greens Variety:  45%

Kale; Lacinato/”Dino”, Red Russian and Green varieties

Collard Greens

Dandelion Greens once daily (use more green apples to help mask flavor)

Spinach or Rainbow Chard

Broccoli sprouts and Sunflower sprouts


Optional Sweetener:   0-10%

Granny Smith green apples



Ripe Tomatoes


Ancillary Flavorings

Celtic sea salt or Himalayan salt

Dulse or Kelp flakes

Ginger and Garlic juice

Lemon or Lime juice

Fresh Herbs such as Basil, Mint, Rosemary & Oregano





Basic Green Juice Recipe


(Use Only Organic Ingredients)


10  stalks of celery

1-2 cucumbers (peel if waxed)

2    bunches lacinato kale

2    bunches spinach

2    bunches dandelion

2    granny smith apple + 3 red apple + 1 Pear

1    lemon

1   2 inch piece of fresh ginger root (optional)

Handful of parsley (add last because it tends to bind in the juicer)




This recipe should make 2 quarts of juice depending on the freshness and water content of the vegetables.  Cut recipe in half for 1 quart.



Tips for success:


¨        Strain freshly prepared juice to increase absorption and benefit to the body if required for your juicer.


¨        Store juice in glass jars with rubber seal lid.  Fill jar as full as possible, as extra air trapped in the bottle destroys nutrients.


¨        The highest nutritional value is within the first 45 minutes after making the juice.  This is not always feasible; however, do not make your juice the night before for the next day.  At a minimum, make your juice each morning and evening.


When buying enough vegetables to last for a week’s worth of juices:


¨        When you bring the vegetables home, wash immediately and dry thoroughly. Cut off root end of spinach and celery to separate, rinse thoroughly with water to remove all dirt. 


¨        Use salad spinner to dry spinach, dandelion, and kale.  Place all other vegetables on towels to air dry thoroughly.


¨        Buy green stay fresh bags for vegetables.  Portion the vegetables out according to the number of juices you will make.  (i.e. You bought enough vegetables for 1 qt of juice per day for a week, then portion & pack veggies in 6 bags)  Pack green veggies only not including cucumbers.  Cucumbers, lemons, apples, and ginger are prepared at time of juicing.  If using paper towel to dry and store veggies use chlorine free.


 Tips for Success


·          Drink fresh juices as much as possible.

·          Once you get through the first 3-5 days, it’s downhill from there!!!

·          Stop use of any vitamins or supplements


·          You may enjoy cabbage more when juiced separate from the other greens, especially if you juice ahead

·          To prevent severe electrolyte imbalance, it is extremely important to consume ½ tsp of sea salt 3 times a day.  This can easily be done by mixing the ½ tsp of salt in room temperature water with fresh lemon and a touch of agave nectar.  If desired, an alternative would be to squeeze several tomatoes through cheese cloth and add ½ tsp salt to juice. (the juice should be clear and resemble the consistency of egg whites)



Transitioning from Juices to Living, Raw Foods


Coming off a juice feast is just as important as the cleanse itself.  During the cleanse, digestion shuts down and enzyme production comes to a halt.  Because of these changes, food must be reintroduced slowly.


Day 1-3:

Continue with green juices

Add some juice pulp to juice

Add blended soups at 1 or 2 meals

Avoid nut and oils and grains


Day 4-6:

Add more blended soups

Try a green salad

Add fruit (berries, green apple, pear)


Day 7–

Add more salads

Add small amount of nuts and/oil

Slowly add sprouted grains and legumes in small amount


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