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Watermelon Kidney Cleanse

Because watermelons are full of organ- ic water, they act as a natural diuretic to tonify and cleanse kidneys. The recipe’s spicy ginger and cooling mint will stimulate and support digestion. This simple, delicious juice requires only a blender to prepare.

Yield: 2-4 servings

Lemon Ginger Green Beauty Tonic

At first sight, this juice appears intense- ly green, but it’s mild and delicious (in a healthy way). Both cleansing and for- tifying, this tonic flushes and hydrates the system to grow beautiful skin, hair and an inner glow.

Romaine lettuce is mild and juicy; parsley is rich in antioxidant vitamin C, minerals and chlorophyll; cucumber is full of silica for beautiful skin and hair; celery contains an optimum balance of potassium and sodium to promote nutri- ent uptake in cells; ginger fires up diges- tion; and lemon is full of vitamin C and electrolytes to hydrate the body. Some prefer tart, green apples for their bright taste and lower sugar content, although any firm, organic apple is welcome.

Yields: 2-4 servings

1 head Romaine lettuce 6 stalks celery 1 cucumber ½ bunch parsley 2 organic green apples 1 lemon 1 inch of fresh ginger

1. Wash all of the produce. Separate the Romaine and cut the bottom stem into pieces that will easily fit through the juicer. Cut the cucumber into quarters lengthwise. Cut the apples into sections that will fit through the juicer. There is no need to remove seeds if the produce is organic.

2. Juice all ingredients in a vegetable juicer, alternating for easy processing.

3. Drink while the juice is fresh. 20 Hudson County

6 cups cubed watermelon, chilled (about 1½ lbs) 1-2 Tbsp ginger, chopped 1 cup mint leaves Juice of 1 lime Pinch of sea salt

Pinch of cayenne pepper (optional)

1. Place all ingredients in a blender at high speed until smooth.

3. Pour through a fine strainer or sieve; for well-strained results, line the strainer or colander with cheesecloth.

2. Serve chilled or over ice, garnished with a sprig of mint.

Yields: 2-4 servings

4 cups red bell peppers with stem, seeds and veins removed

1 cucumber, cut into quarters lengthwise 6 stalks celery 4-6 sprigs cilantro 4-6 sprigs parsley 1 clove garlic 1 inch of fresh ginger Pinch of cayenne pepper, to taste Pinch of sea salt, to taste Freshly ground black pepper, to taste

1. Wash and prepare vegetables.

2. Juice all vegetables, garlic and ginger in a juicer.

3. Stir in cayenne, salt and pepper to taste.

4. Option to add one ounce of good quality vodka (Grey Goose, Belvedere, or Ketel One are excellent choices) to each serving to de-virginize, then serve with a tender rib of celery. Serve immediately.

Bonus: Smooth Bell

Gazpacho Soup The Virgin Bell Mary juice makes a suc- culent base for a smooth soup. Place prepared juice in a blender and add:

2 cups seeded, diced tomato 1 avocado 1 Tbsp olive oil 1 tsp agave nectar

Virgin Bell Mary

This juice is a fortifying cousin of a Bloody Mary. The red bell peppers are loaded with antioxidant vitamins A and C; lycopene, protective of heart and lungs (American Cancer Society and The American Journal of Clinical Nutrition); and lutein and zeaxanthin, both sup- portive of eye and skin health (American Society for Nutritional Sciences and Clinics in Dermatology). Plus, they lend a beautiful crimson color and tangy sweetness. Add a pinch of cayenne for an extra kick. This one’s perfect for Sun- day brunch or an afternoon pick-me-up.

1. Blend until smooth and season with sea salt and fresh black pepper.

2. Garnish with finely chopped basil.

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