HI HO! It’s Off to Juice We Go…
A few months ago I was talking to a nurse who asked me if I had ever watched the documentary “Fat, Sick, and Almost Dead”. No, I had never heard about it. She recommended that I take some time to do so. Thinking about it lately I decided to take a shot at it (1 ½ hrs with the commercials) and watch.
I found it on the internet with the documentarian Joe Cross. It was about how juicing had saved his life. It is probably one of the most intriguing films I have seen. You follow Joe through his 60 journey with juicing and then you follow a really sick truck driver he met in his travels who called him for help.
I do remember my Chiropractor Dr. Jenny Kestner mentioning how she and her husband were going to do a 3 day juice cleanse one year. And I remember Gwyneth Paltrow telling an interviewer that she drinks kale juice to get ready for her beach body. What could be bad about drinking the pure nutrients without the pulp getting in the way? Just a sheer shot of nutrition in a red solo cup.
I had an old Jack LaLaine juicer I had bought years ago. I thought, hmmm, since I’m the human guinea pig for this venture of mine why not give it a try. So I got old smoky out (my old juicer) and bought my organic veggies and fruit. Unfortunately old smoky had climbed it’s last mountain and was kaput.
Okay…I’m not going to let this get in my way (I thought), so I went on Amazon and found the same juicer brand that Cross used. I bit the bullet and bought it. While I waited for the juicer to arrive I visited Whole Food’s juicing bar to get familiar with the juicing culture.
There actually is a company in Nashville that does cold juicing and delivers it to your house! There are restrictions on how much you have to buy for delivery, but you can also pick the juices up at their shop and other locations. Find them here:
After my Breville arrived, I made my first juice! Check it out!
Miss Dot's First Juicing Recipe:
2 stalks of celery
1 tomato
1 Granny Smith Apple
2 large leaves Swiss Chard
2 large leaves Kale
It tasted pretty good. I’ll keep all apprised as to how this experiment progresses and lessons learned.
Originally published in 2013.
