Thursday, June 8, 2017

Hearts of Palm Ceviche & Many Juice Recipes are the Recipes of The Week!

For many Great Juicing Recipes, you can download the recipes here.

If you are lacking motivation to start juicing (don’t worry, I took years to get started), here are a few amazing benefits of juicing I have experienced over the past 10 years:

Juicing Boosts Your Metabolism (And Helps You Lose Weight)

When your body isn’t forced to spend so much time and energy processing the fibers contained in fruits and vegetables, it is better able to absorb these key nutrients.

Two cups of fresh pressed juice contains the same number of vitamins and enzymes as eating two pounds of carrots, eight pounds of spinach, or almost twelve apples! 

Juicing helps boost your metabolism, encouraging your body to work more effectively and efficiently. 

Juicing Helps You Achieve a Healthy pH Balance
The ideal pH level for a healthy body is between 7.0 and 8.0 – slightly alkaline. An unbalanced pH can lead to health issues like kidney disease, diabetes, heart disease, obesity, fatigue, osteoporosis, and even mental health concerns. 

Fortunately, this is easy to prevent by supplementing your diet with alkaline-forming foods like fruits and vegetables. To balance your system, fortify your juice with citrus fruits and berries.

Juicing Gives You Clearer Skin
Many of the vitamins you can easily absorb through fresh juice can help keep your skin looking great. 

Depending on the ingredients you use, your juice can help balance hormones, repair and strengthen collagen, reduce the appearance of acne scars, ease stress, and stimulate circulation. 

Look for fruits and vegetables that produce red, blue, purple, orange, and green juice to maximize these benefits.

There are 3 more amazing juicing benefits I want you to know about but I ran out of time today - talk to you again in a day or two!




1/4 cup lime juice, strained
1/4 cup orange juice, strained
1/4 cup olive oil
1 Tbsp. seeded and finely diced jalapeño
1 Tbsp. seeded and finely diced Fresno chili
1/2 tsp. salt
1 kaffir lime leaf, thinly sliced
7 hearts of palm, sliced
4 radishes, sliced
1/4 cup citrus segments, chopped
6 kumquats, sliced
4 Chioggia beets, chopped
8 cherry tomatoes, quartered
8 sea-beans, sliced
1 sprig cilantro, coarsely chopped
1 sprig parsley, coarsely chopped
Small handful radish sprouts
Edible flowers, for decoration
1 drizzle orange oil
1 drizzle lemon oil
1 small drizzle pine nut oil

Mix the juices, olive oil, jalapeño, chili, and salt in a bowl. Add the hearts of palm.

Marinate overnight for best results, or for at least 30 minutes.
Add the remaining ingredients, improvising with any available fresh seasonal ingredients.

Cover and refrigerate for about 30 minutes. Serve chilled.

Makes 5 servings

Full recipe here: https://www.peta.org/recipes/matthew-...

PETA's mission statement is that animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way: http://www.peta.org/about-peta/

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