I met Emily through my wonderful sister-in-law Mary Beth . Emily and I have a shared interest in (obsession with?) nutrition and cooking, and when she asked me to write a guest post for A Nutritionist Eats, I was incredibly flattered. Thanks for the opportunity, Emily!
What can I say—Emily likes her wine, I like my beer (and my juice)
My interest in nutrition slowly evolved after years of dealing with Crohn’s disease. Prescription medications have a place in controlling Crohn’s and keeping it in remission, but I knew there had to be a way I could help myself from the inside. The disease affects the digestive system, so why not try to heal it through food?
Doctors recommended that I watch my fiber intake, which meant restricting fruits and vegetables. It’s tricky to limit fiber and still get all the necessary nutrients. How can a processed diet of Sprite, chicken ramen, goldfish crackers, and Jell-O help your body heal?
Enter juicing. With just 15 minutes and a pile of produce, you can get several servings of fruits and vegetables in just one sitting. There are myriad benefits to juicing. The concentrated dose of antioxidants you receive helps detoxify your body, cleanse your blood, and boost your immune system, while your stores of vitamins, minerals, and enzymes are replenished. Nutrients are easily and efficiently assimilated thanks to juice’s stripped-down state. You can add variety to your diet by incorporating many different fruits and vegetables, and juice is hydrating and energizing.
A quick search online will reveal recipes for any ailment, from anemia and acne to high blood pressure and the common cold. Juicing is also a great way to find balance again after traveling or a particularly rough night of drinking. (I know we’re talking health here, but I can’t wait to juice fresh tomatoes and herbs next summer for Bloody Marys!) I find that green juices in particular help curb my incessant craving for sweets. But the fact that freshly squeezed juice simply tastes so damn good is what will make juicing part of your food routine.
You don’t have to spend much on a juicer to get started. The model I purchased is affordable and easy to clean, two sticking points for many people when it comes to home juicing.
Sometimes I juice first thing in the morning and sip on it as I’m getting ready; lately I’ve found that having juice for dinner with a handful of almonds is a perfect weeknight dinner when I’m not too hungry.
It’s fun to experiment with different combinations, especially as my cravings and available fruits and vegetables change with the seasons. I would have to say, though, that nothing beats a glass of plain grapefruit juice on a crisp January morning. The vibrant pink color alone makes me swoon, and with just one taste, you’ll wonder how you ever ate the fruit with extra sugar sprinkled on top.
Here’s a recipe for one of my favorite combinations. Energizing iron, anti-inflammatory bromelain, bone-building vitamin K, and immune-strengthening vitamins A and C—you’d be hard pressed to find a better way to start your day. And oh! the flavor…do you remember the old Hi-C flavor Ecto Cooler? Well, this is it, only without the added sugar. Welcome to your new breakfast.
- 1 granny smith apple
- 3 generous handfuls of baby spinach
- 1/3 bunch of parsley
- ¼ pineapple
- 2 celery stalks
- ½ cucumber
Rinse all vegetables and cut as needed to fit into your juicer. Juice away, give it a stir, and enjoy!
Thank you Molly for making us all drool this morning, now I REALLY want a juicer! Looking forward to reading your blog soon!