Advice from Dr.Joel Fuhrman

[Guest guest]

GREEN SMOOTHIES

 

“If you improve your diet now, and begin consuming even 60% of your calories from nutrient dense plant food (that’s ten times as much vegetation as the average American consumes now), it is reasonable to expect a 60% decrease in your risk of cancer or heart attack.†Dr Joel Fuhrman, Eat To Live pg. 192

 

Since the major cause of all diseases afflicting Americans today is a produce deficient diet and since most Americans are only getting about 6% of their calories from unrefined plant foods, green smoothies are a great way to increase our protection against killer diseases like heart disease and cancer.

 

The best ratio for green smoothies is about 60% ripe organic fruit mixed with about 40% organic green vegetable. With this 60:40 ratio of fruits to veggies, the fruit taste dominates the flavor and at the same time the green vegetables balance out the sweetness of the fruit, which is extremely important for those with blood sugar problems.

 

Some of the best greens to use in green smoothies are: parsley, spinach, celery, kale and romaine. Some of the best fruits for green smoothies are: pears, peaches, nectarines, bananas, mangos and apples. Strawberries and raspberries taste superb in green smoothies when combined with ripe bananas. Here are some delicious combinations of fruits and vegetables that will help you fight disease. I always use distilled water when making anything I intend to consume.

 

Pear-Parsley = 4 ripe pears, 1 bunch of parsley and 1 cup of water. Blend well.

 

Mango-Parsley = 2 large mangos, 1 bunch parsley, water.

 

Strawberry-Banana-Romaine = 1 cup strawberries, 2 bananas, ½ bunch romaine, water.

 

Pear-Kale-Mint = 4 ripe pears, 4-5 leaves kale, ½ bunch of mint, water.

 

Peach-Spinach = 6 peaches, 2 handfuls of spinach leaves, water.

 

Apple-Kale-Lemon = 4 apples, ½ lemon juice, 4-5 leaves of kale, water

 

Finger-Banana-Spinach = 10 finger-bananas, 2 handfuls of spinach leaves, water.

 

Mango-Weeds = 2 mangos, 1 handful of lambs quarters, stinging nettles, purslane & etc, water.

 

Kiwi-Banana-Celery = 4 very ripe kiwis, 1 ripe banana, 3 stalks of celery, water.

 

Bosc Pear-Raspberry-Kale = 3 Bosc pears, 1 handful of raspberries, 4-5 leaves of kale, water.

 

Blended Salads

 

 

Use a blender or food processor. Start with raw spinach and lettuce. Add other ingredients and blend, using a large carrot or cucumber to push ingredients into the blade.

 

Smooth Green

 

6 oz baby romained lettuce

6 oz baby spinach

¼ cup distilled water

8 dates

 

 

Pomeberry Green

 

2 oz pomegranate juice

10 oz blueberries

4 oz baby romaine

2 oz baby spinach

2-3 dates

 

Damage Caused by Cooking

 

When food is cooked above 117° F for three minutes or longer, the following deleterious changes begin, and progressively cause increased nutritional damage as higher temperatures are applied over prolonged periods of time:

 

[Guest guest]

Thank you so much for this information!Namaska7 wrote:

 

 

 

 

GREEN SMOOTHIES

 

“If you improve your diet now, and begin consuming even 60% of your calories from nutrient dense plant food (that’s ten times as much vegetation as the average American consumes now), it is reasonable to expect a 60% decrease in your risk of cancer or heart attack.†Dr Joel Fuhrman, Eat To Live pg. 192

[Guest guest]

Mmmmmmm, can't wait to try these, especially

pear-rasperry-kale! Thanks, Lynda!

 

Elise

--- Namaska7 wrote:

>

>

>

>

> GREEN SMOOTHIES

> “If you improve your diet now, and begin

> consuming even 60% of your calories

> from nutrient dense plant food (that’s ten times

> as much vegetation as the

> average American consumes now), it is reasonable to

> expect a 60% decrease in

> your risk of cancer or heart attack.