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Archive for April, 2015

Juicing vs. Smoothies

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Which is better?

It depends on your health goals

If you want the most nutrients per glass, you’ll want to juice. Ninety-five percent of the vitamins, minerals and enzymes we need are in the juice of raw vegetables and fruits. The emphasis should be on vegetables 5:1 over fruits. This highly concentrated mega-cocktail of nutrients enters your bloodstream rapidly and by-passes your digestive system. Your digestive system gets a rest and your body gets a power-packed infusion of nutrients.

When you juice, you are not getting the fiber – just the vitamins, minerals, antioxidants and enzymes. You get the nutrition without the fiber. If you don’t have enough fiber in your diet from fresh whole foods, this might not be the option for you.

On the other hand, when you have a smoothie, you get vitamins, minerals, antioxidants, enzymes and fiber. The nutrient density is less than what you get in freshly made juice, because the quantity of produce you use in a smoothie is significantly less than when you make juice. However, you get all the fiber from the vegetables and fruits you use in a smoothie. Like with juice, I recommend vegetables 5:1 over fruits. Fruit smoothies are high in sugars and most people could use less sugar in their diets, even if it is from whole foods.

Both freshly made juice and smoothies can be healthy choices. It’s a matter of what your health goals are.

Here’s the recipe for the juice I make every day from all organic produce:

4 ounces of green juice from cilantro, parsley, collards and kale
1 inch piece of fresh ginger root
half a cucumber or enough to make 4 ounces of cucumber juice
1 small beet or half a medium beet
2 carrots (the carrots and beet should make about 4 ounces)
4 ounces of celery juice (about 3-4 ribs)

Squeeze the juice of half a lemon into the bottom a large mug, then pour in the juice and stir.


10 Banned Foods That Every American Should Stop Eating

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10 Banned Foods to Avoid

Are you eating food that’s already banned in other countries but is still allowed to poison and kill Americans? Learn these pernicious ingredients and common foods through this infographic. Use the embed code to share it on your website.

<img src="" alt="10 Banned Foods to Avoid" border="0" style="max-width:100%; min-width:300px; margin: 0 auto 20px auto; display:block;"><p style="max-width:800px; min-width:300px; margin:0 auto; text-align:center;">Are you eating <a href=""><strong>"food that's already banned"</strong></a> in other countries but is still allowed to poison and kill Americans? Learn these pernicious ingredients and common foods through this infographic. Use the embed code to share it on your website.</p>

Liver- Gallbladder Cleanse

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Eat fresh beets. This is especially important for women.

6 week program to stimulate your gallbladder and innervate your liver and colon:


  • 1 cup of finely shredded organic raw beets
  • 2 T either extra virgin olive oil or raw flax oil
  • Juice of ½ lemon

Take a tsp of this every hour or two during the day for 3 days. Then 2 tbsp 3 times daily before meals for 1 week. Continue taking 2 tbsp 3 times a day 3 days a week for 1 month.

This is a powerful flush for your liver and gallbladder. It will help stimulate better digestion in general, lower blood fats (cholesterol and triglycerides), and help you regain energy

This should be repeated once a year.

If this does not lower your cholesterol and triglycerides, and solve your liver/gallbladder problems, you may need digestive enzymes.

NOTE: This is not medical advice. It is for educational purposes only. If you have high cholesterol and/or triglycerides or any other health problems, you should check with your doctor.

Health Benefits of Beets

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Two vegetables in one! That’s what you get with beets … the root and the leafy greens. Both are power-packed sources of nutrients and fiber.

Beets are good for your heart. They lower blood pressure and cholesterol as well as homocysteine levels in the blood. In addition, they increase the oxygen-carrying capacity of the blood.

They fight inflammation and help support your body’s detoxification systems, aiding in cleansing the liver and purifying the blood.

Beets have anti-cancer properties when eaten raw.

They boost stamina and have anti-aging effects.

Beet greens are a good source of Vitamin C and carotenoids which are converted into Vitamin A in the body.

The beet root is a good source of the B vitamins, including folate (raw beets), as well as iron, manganese, copper and magnesium and some vitamin K1.

Both the greens and the root can be eaten raw or cooked, as well as used in fresh juice or smoothies. In fresh salads, the greens can be used in place of lettuce and the root can be grated.

Although beets are high in sugar, they have a medium glycemic index of 64.

Beets are not listed on EWGs list of Pesticides in Produce. However, since they are a root vegetable, they will pick up toxins that might be in the soil. So, my recommendation is to buy organic or from a local farmer whose soil is uncontaminated.

Health Benefits of Kale

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Kale is a power-packed, nutrient dense leafy green vegetable … a superfood.

It is rich in vitamins, especially A,C and K.

Also a good source of minerals, especially calcium, potassium, copper and MN.

In addition, kale is a rich source of omega-3 fatty acids.

It contains fiber too.

A good source of antioxidants, it helps protect your body from free radical damage and enhances immune function, helping you to stay healthier.

Kale is anti-inflammatory.

It is good for your heart, your vision and your skin.

Delicious steamed or stir fried and seasoned with a little Celtic Sea Salt and lemon juice.

It can also be used raw in salads.

Good for green juice or green smoothies.

Kale chips make a great snack instead of potato or corn chips.

Kale is one of the “Dirty Dozen” so you want to make sure you buy organic.

Health Benefits of Asparagus

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Asparagus helps the body build red blood cells and strengthens your blood vessels.

It stimulates the kidneys and is good for the liver, skin, bones and ligaments.

Green asparagus is a very rich source of vitamin A.

It also contains the B vitamins and vitamins C and E.

It is high in chlorophyll and fiber, as well as potassium, iodine and zinc.

Steam with the tips up and more vitamins B and C will be preserved.

White asparagus has fewer nutrients than the green. It has no vitamin A.

Purchase organic or conventional since asparagus is on EWG’s “Clean 15” list.