To Juice or Not to Juice? That is the Question

I was recently asked at a presentation what my thoughts were on juicing. Moreover, new years is quickly approaching and with it come resolutions, which many will be losing weight, especially after indulging during the holidays. Therefore, I decided to write about whether to juice or not to juice. People juice for several reasons; whether it's "detox", weight loss, staying healthy or "rebooting", but is it appropriate?! Many companies talk about raving health benefits, however, hardly any of these claims can be supported by scientific evidence.

  
The best way to do help you decide if to juice or not is by just dividing it to pros and cons:

Pros

• Good way to get more fruits and vegetables in the diet, especially if you are picky or not a big vegetable and fruit eater
• High in antioxidants as well as vitamins and minerals
• Feels "lighter" since you do not chew anything or have "bulky" food in your stomach
• Could help with weight loss  

Cons

• Very pricey. From the juicer to the amount of vegetables and fruits you need in order to get 1 cup of juice. In addition, if you ever buy the commercial juice cleanses they can be really expensive
• Lack of fiber which not only helps regulate our bowel movements but also helps with feeling fuller longer
• Many juicers eliminate the pulp and the peel which are packed with most of the vitamins and minerals 
• Thankfully, we have kidneys and a liver to help us "detoxify" or get rid of the toxins. Juice is not needed for that purpose
• Hunger is a constant feeling
• Contains mainly simple carbohydrates (sugars) which in turn will cause spikes in blood sugar and that could cause: dizziness, headaches, mood swings, agitation and fatigue
• Lacks important nutrients, such as: protein, fats and multiple minerals
• Although it could cause weight loss, it will be unwanted weight loss due to loss of muscle mass, which in turn will also slow down the metabolism
• May not help with weight loss due to the constant hunger feeling which will cause more drinking. Moreover, consumption of more fruits than vegetables can prevent weight loss (fruits are more calorie dense than vegetables)
• To stick to juicing year round is impossible. Temporary solutions will also bring temporary results
• May be tedious and time consuming (cleaning and cutting of produce and juicer as well as making it daily) 
• Food safety may be an issue since the juice is not pasteurized. Paying more attention to washing hands and juicers become very important

There are more cons than pros to juicing. Nonetheless, you can use juicing as a way to kick start your healthy eating new years resolution. Juice by adding or replacing one daily meal. Consider a cold press juicer to help retain the majority of nutrients and some of the pulp if you are planing to try it. The best thing for your health (and your pocket) would just be to try and eat more vegetables and fruits daily (5-9 servings a day) but if you need more help getting there, juicing can be an option.
  

                     

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These Are a Few of My Favorite Greens

Most people eat at least one vegetable that's green. Whether it's spinach, broccoli, green beans, peas or all the above, rarely is there a person that does not eat any.From an early age we have our parents and grandparents tell us to eat our greens and even the media, like Popeye, teaches us to eat our spinach so we get stronger. However, these are greens we all grew up on. There are many more greens out there which you may not even be familiar with but should be a part of any healthy and varied diet. Some of my favorites that are currently available are: arugula, chard and bok choy.
                  

Arugula also called salad rocket, Is a very tasty leafy green (picture above) that has a refreshing peppery taste. It is very high with antioxidants and phytochemicals that help fight multiple cancers as well as vitamin C, vitamin A, vitamin K, folate and B vitamins. Arugula is also rich with nitrates that are compounds that help dilate the blood vessels. This in turn helps lower blood pressure and possibly improve aerobic performance. Arugula is mainly used in salads, pasta, pizza, soup or to accompany cold dishes. Here are some great recipes to try out with this lovely, tasty green.
              
Chard also called Swiss chard, is also a leafy green very similar to kale. The leaf is dark green but the stalk can be in multiple colors mainly: yellow, white and red. The leaf has somewhat of a bitter taste unless cooked. Chard is also rich with antioxidants and phytonutrients that help fight inflammation as well as contains a high amount of vitamin C, vitamin A and vitamin K. It is also a good source of different minerals such as phosphorus, magnesium, manganese, calcium, iron, copper and potassium. Chard can be eaten raw, in soup, stir fry, tomato sauce or even quiche. Here are some healthy recipes to help incorporate more chard into your cooking.
              
Bok Choy also known as Chinese cabbage, is not a leafy green but a type of cabbage. It has a very subtle somewhat sweet flavor. Similar to the other 2 greens noted above, bok choy also has a good amount of antioxidants and phytochemicals that help fight certain cancers as well as lower the "bad cholesterol", LDL. Bok choy is rich with vitamin A, vitamin C, vitamin K and multiple B vitamins. It also has a moderate amount of some minerals such as: potassium, calcium, iron, magnesium, phosphorus and manganese. Bok choy is not eaten raw but only cooked. It is common in Asian cuisine but can go into anything hot including: stir fry, soup, tomato sauce, chicken saute, etc. Here are 13 recipes to help you incorporate this delicious vegetable.

To combine all 3 together here is a cool stir fry recipe:
3 cups chopped chard
3 cups chopped bok choy
1 medium yellow onion chopped
2 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp teriyaki
0.5 tsp red pepper flakes
1 -2 cup arugula

Turn stove on medium. Heat oil in pan. Add onions and stir until slightly translucent (4-5 minutes). Add garlic and stir for 2-3 minutes. Add chard and bok choy stir for about 5 minutes. Add teriyaki and red pepper flakes. Stir until stalks are soft (about 5-7 minutes). Move hot stir fry into serving bowl. Add arugula and stir. Serve hot or cold. Note; you can also add chicken breast or shrimp to make this a complete meal

Greens can be way more interesting than just your usual 4 or 5. Experiment a little and you'll be surprised at what you discover.
Enjoy!

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Easy Slow Cooking this Winter

Imagine a world where you put 5-6 ingredients in a pot and poof, without you doing anything, a whole meal is ready for you. Sounds to good to be true doesn't it?! However, I am glad to announce that this is the world we live in. It just all depends on the tools at your disposal. I would like to introduce you to the slow cooker. One of the best investments you will ever make. It can be found as cheap as $15.

       

It is literally as easy as cutting a bunch of ingredients up, adding spices and letting it sit for a couple of hours. You can make anything, whether its an appetizer, side dish, dip, entree, dessert or even a special drink. Slow cookers or as some refer to as Crock Pots (Crock Pot is actually the name of one of the brands that make slow cookers) require just a socket as they are electrical. Most people put something in the slow cooker before they leave home and by the time they get back, dinner is ready!
Here are some great website with multiple easy recipes:

• Cooking Light - 105 Healthy recipes to make with a slow cooker. One of the more surprising recipes on there is the pesto lasagna with spinach and mushrooms. Yes, it's possible to make lasagna with a slow cooker 

                                   

• Eating Well - The magazine Eating Well has some great healthy recipes. In addition, you can even download a free slow cooker cookbook. If there are several people in the household, these recipes include a great overnight oatmeal breakfast recipe
                                
• Fitness Magazine - 7 healthy recipes that are easy and simple to make. On a cold winter day, there is nothing like a hearty soup. That's why I like this easy beef and vegetable soup recipe
                               
• My roommate used to make chili that everyone loved yet it took him just 5 minutes to make:
  Approx 0.5 lb of lean ground beef or turkey
  1 can kidney beans (rinsed and drained)
  1 can white beans (rinsed and drained)
  1 medium size can tomato sauce
  1 can Rotel (mild, medium or hot based on preference)
  1 Packet of McCormick chili mix seasoning
  - Mix all ingredients in crock pot and cook on low for 6-8 hours. Serve hot with shredded cheese on top

The slow cooker just makes it so effortlessly easy! If you don't have one and you want one, consider just putting it on your Christmas wish list or just go and buy one for yourself. You're worth it!   

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