What you get: Here’s a manual about juicing fruits and vegetables, with an explanation of how juicing works, its benefits, a guide to the health properties of specific fruits and vegetables, and how to get started with juicing. You get 70 recipes, many of them identified as being helpful for detoxifying the body and losing weight, along with recipe recommendations for common health conditions such as anemia, high blood pressure, arthritis, menopause, prostate problems, diabetes, insomnia and varicose veins.
In his own words: “Quality of life begins with the quality of the foods that sustain it. The surest path to health and energy, strong bones and beautiful skin begins with a diet rich in natural foods such as whole grains, legumes, fruits and vegetables. Especially important on this road to health are fresh fruit and vegetable juices.” — Michael T. Murray
What we made:
SALAD IN A GLASS (P. 208)
4 parsley sprigs
3 tomatoes, quartered
1/2 green pepper
1/2 cucumber
4 celery ribs
1 lemon wedge with skin, for garnish
Bunch up the parsley and feed into the juicer followed by the tomatoes, pepper, cucumber, celery and lemon.
Our assessment: What I like about juicing green vegetables is that the juice is low in calories, very nutritious and soothing for the digestive tract. This recipe is quite delicious and filling; plus it's identified as good for detoxifying and weight loss. I served it in a pretty martini glass. The downside to juicing: it's costly because you go through a large volume of fruits and vegetables to render the juice; you're missing out on most of the fiber unless you're retaining the pulp to use in soups or breads; it's easy to consume a lot of sugar when juicing fruits; and juicers can be messy and difficult to clean.
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