Are You Juice-Confused?

I juice and when I’m not juicing I’m spending (too much) money on juices from juice shops or taking pictures of my juices. In this juice-centric universe I live in it’s easy to lose sight of the fact that when most people think juice it’s still apple/orange/cranberry that come to mind. A client asked, “what do you mean when you say green juice” uh oh I assumed (remember the grammar school spelling trick- don't assume  it makes an “ass” out of “u” and “me”). 

Since I'm an ass, I asked Joanna our Snack Queen to morph into a juice queen and answer some questions:

For my client and the others out there who are juice-confused, what is a green juice?

 It is exactly what it sounds, a juice made from greens. In the same way you get orange juice from an orange, green juice is derived from kale, spinach, collard greens, chard, watercress etc.

Ha, I always thought it sounds like a juice that is the color green. Greens are healthy but oftentimes there are other ingredients lurking; some juices are actually chock full of fruit, how do you pick a good one?

To steer clear of sugary green juices, your best bet is to choose a concoction with max ONE fruit per green juice not counting lemon or lime. You said in June’s Allure magazine that green juices can contain 6 teaspoons of sugar and that was shocking to me but sure enough options from Blue Print and Evolution have 19-24 grams of sugar (there are four grams of sugar per teaspoon).

How come people don’t think about organic when it comes to green juice and why is it especially important?  

Because so much produce (up to 6 to 9 cups) is used to make juice, you don’t want to be drinking a glass of pesticides. Some favorite NYC options to go for organic juices are One Lucky Duck, Gingersnaps Organics and Organic Avenue. And a great resource is Living Maxwell’s PressedJuice Directory that lists locations where you can find pressed organic juice all over the world. He also interviewed you about your juicing habit.

We’ve been on lookout for less sweet green juices (especially since we quit sugar our month ends today but still) what would you say are our top 5 less sweet concoctions?

1. One Lucky Duck -Mean Greens 

2. Juice Press- Mother Earth this was the first all-greens juice I really enjoyed, love the dandelion

3. Organic Avenue - Mellow Love  this is Carolyn's favorite.
These two have 1 fruit

4. Juice Generation Supa Dupa Greens- we have made with ½ apple

5. Gingersnap Organics- Go Kick -the pear makes this delicious.

Thanks J, see you at the Fancy Food Show. 

Do you juice? What are your favorite combinations? Any favorite juice shops in your area? 

A great juicing resource

Are you familiar with Max Goldberg or since we're all know by our handles Living Maxwell? If you're passionate about healthy food and juicing he has a  great feature Pressed Organic Juice Directory, he’s curated juicing locations in different states, even in different countries. Max is also a great resource, I follow his tweets and posts as I find he's always manages to locate information I have yet to hear (legitmate information). 

He interviewed me for the Juice Directory. I do a lot of these Q/As and I really felt this was fun and worthy of the repost. Here’s  portion of the piece below, the rest can be found here

Why do you juice?
I’ll admit a couple ulterior motives for juicing others may not have mentioned (or admitted). I juice because it makes me feel nutritionally virtuous – getting so many nutrients into a couple of cups – and I also juice because it helps me successfully use up the farm box.
But juicing energizes me and my workouts, and helps debloat me when necessary. And I swear that any compliments I get on my skin have more to do with juice than topical products (although I love Joanna Vargas’daily serum which she refers to as “green juice for your skin”).

Tell me about your juicing lifestyle?
I was a “smoother” before I was a juicer and still alternate between green smoothies and juices. Although there are some common “players”, I feel juicing is where I’m most creative. With cooking, I’m more of a recipe girl but for juices I feel there’s really no messing up. Either the Vitamix or the juicer get action daily.

Do you have a juicing habit that no one knows about?
Ooh you mean a juice secret (or juicy secret)? Hmmm – pretty much everyone I know or e-know hears about my juices since I Instagram them constantly. If there are ingredients that I find are secret weapons, those would be coconut, fresh herbs and fresh turmeric. My best-kept juice secret, the “bikini greenie”, is in The Little Book of Thin’s pre-beach chapter (rude and annoying to mention and make readers wait, I know).

What is one of your favorite pressed organic juices?
Ooh can I name two? I adore both Jalapina from Organic Avenue and Swan Greens from One Lucky Duck.

How has your juicing evolved over the years?
My juices are less sweet and more interesting, but greens, lemon, and ginger will always be staples. Some things don’t change.

What kind of juicer do you have at home and how often do you make it?
I have a Breville. I know some purists will say this juice gets “heated” but you know what? I love it!

What are the biggest mistakes people make when juicing?
Too much fruit. We don’t need more fruit juice in our lives. I suggest 1 fruit (excluding lemon/lime) per juice.

What are your thoughts on juice cleanses?
I love juice/clean food cleanses like The Squeeze and Not Just a Juice Cleanse from Pure Food and Wine.

What are your best tips for staying healthy when traveling?Arm yourself. We have a Food First Aid Kit that we send clients away with and a Nutcase to bring Foodtraining abroad. There’s a tonic for every travel trap from the minibar to vacation-constipation. I also find seeking out juice shops is a great way to locate the healthy folks in town.
Do you seek out juice when you travel? Do you juice at home? What are your favorite ingredients? What type of juice do you have?

Not Everyone Supported Angelina's Message, Important Points From Someone Who Knows

When it comes to medical choices it’s impossible to know how we’ll react until we’re face to face with a diagnosis. I learned this first hand when my father was sick. When an infection found its way into a stent the doctor said (surgeons can be so eloquent) “it’s his life or his leg.” To complicate matters further, we had to make this decision for him. He was unconscious. We choose life (life!) but felt there was a good chance that when my handsome, somewhat vain dad woke up he’d feel differently. When he came to and was informed of his amputation he looked at the surgeon and instantly said “thank you doctor for saving my life.”

Last week, Angelina Jolie shared with the world, via The New York Times, that she had made her own harrowing medical decision. Having lost her mother to ovarian cancer and testing positive for a mutated BRCA1 gene she underwent a preventive double mastectomy. She was heralded a hero by many people; however, I received an email from someone who saw things differently. This someone, my friend Erin, has faced her own bleak medical news. I'm so grateful she was open to this Q/A.

Are you comfortable sharing a bit about you, your story?

Sure, last spring I noticed a lump in my breast. I mentioned it to my doctor at my ob-gyn visit. She brushed it off because of my age and lack of family history saying it was likely a cyst. I was told to let her know if it got bigger. Waiting was my one mistake. In August I called her back to say I had no idea if it was growing but it was still there and I wanted an ultrasound. I should have demanded an ultrasound to begin with to confirm or reject her assumption of a cyst.

I went for an ultrasound and what I thought would be peace of mind.  I waited. I was told I needed a mammogram. I waited. I was told I needed a needle biopsy because the mass was “suspicious”. I was scared but more annoyed that they would do all three tests to confirm it was a cyst.  The doctor told me that he would call with the results in 2 days. On August 14, 2012, at the age of 29, I was diagnosed with breast cancer. I couldn’t breathe. My boyfriend, at the time, raced home and my parents and sisters came over. I cried and cried for a day or two and then began to focus on finding the best doctors and putting a plan together.

Were you presented with a choice to have surgery or was it strongly recommended?

I was told to have a unilateral as things had spread to my lymph nodes and it was strongly recommended that I have a bilateral. When I asked my surgeon “If your daughter was sitting in my chair, what would you suggest?” She said bilateral. I felt like I was strong enough to go through this only once (anyone is – you go into survival mode). Even though tests showed that I do not have any genetic mutations I had a bilateral mastectomy in mid September, 8 chemo treatments from October to January, reconstructive surgery in February and 25 radiation treatments starting in March. I  finished April 16!

You reached out with objections to Angelina's Op Ed Piece, can you share your thoughts?  Were there any things you agreed with or related to?

I struggled with her references to “Pink Lotus Breast Center” it made it feel like a PR blitz versus a personal message. And the statement “I acknowledge that there are many wonderful holistic doctors working on alternatives to surgery.” I’m all for a paraben-free life but the insinuation that you can always skirt genetics (or breast cancer) with “alternatives” is irresponsible because of her influence.  Maybe Suzanne Sommers wrote the article for her.

What I wished that she included is that cancer can happen to ANYONE even if you don’t have the faulty gene (most women with breast cancer do not). While it’s important to know your history/risk, it’s absolutely critical to know your body. Women usually start mammograms at 40. Cancer can happen before 40, regardless of family history or genetics. I am proof.

There were other things I related to. I loved “On a personal note, I do not feel any less of a woman. I feel empowered that I made a strong choice that in no way diminishes my femininity.” She is the epitome of femininity and so for her to be so confident, after surgery, means a lot to women like me. 

Is the recovery as easy peasy as she mentioned? She also didn't have treatment so many women do/did. It wasn’t easy; you can’t use your arms for 6 weeks (think about getting up in the morning without using your arms to help). But the emotional issues that come along with the surgery were equally difficult. Things moved so quickly – diagnosis to surgery was less than a month.

What good do you think can come out of this conversation? I know it's not the same but I believe we need to talk about our bodies when they are healthy or not. Whether it's heart disease, constipation/colonoscopies/hormones or surgery, do you agree? The conversation is so important because it removes the stigma for women (and men!). Most things, when caught early, are treatable.

I know you've made some lifestyle and nutrition changes. What, from your experience, do women need to know?I became obsessive over what I was putting in and on my body (it was the one piece of control I had).

• I switched over all of my cosmetics, shampoo, body wash, deodorant to paraben-free, SLS-free all thanks to guidance from you and trial and error. 
•  I eat organic in my house and look for restaurants with organic options.
• I don’t eat anything burnt because of the carcinogens.
• I limit my soy intake to edamame once in a blue moon.
• I juice – during my treatments we had juicing parties with friends. We’d get a ton of fruits and veggies and vote on whose combo was best. I will never forget those nights because they were filled with laughter and I was completely distracted. 

I don’t sweat the small stuff. I thought I didn’t before but now I really don’t. When I was first diagnosed, I looked completely normal but was going through the worst days of my life. You really have no idea what people are going through. 

I knew Erin was beautiful, kind and smart before any of this. She was the person who traveled hours to  watch my boys, so that I could attend my sister’s best friend’s funeral (she had colon cancer). I never knew she was so strong; she says anyone would be but that’s not true. I put on my game face when I saw Erin but wept in the middle of Yellowstone Park when her sister first emailed me the news. I am so grateful that both Erin and Angelina's choices and strength will keep them alive and healthy. We must get the medical information but also know our own bodies and in the meantime make all those lifestyle changes before getting diagnosed.

Personally, I found the Brad Pitt inclusion the oddest part of Angelina's article. But that “then boyfriend” Erin mentioned? He’s her “now” fiancé. Let’s see if she beats Angelina to the altar.

What did you think of Angelina's announcement and decision? Had you thought about the BRCA 1 or 2 genes before? Is there any doctor's appointment or lifestyle changes can you make today? Or where can you sweat the small stuff less?

The World's Healthiest Food, Are You Eating It?

Clients often mention in their sessions that they need “new foods”. I’m the first to suggest a new recipe, or interesting combination but remind them there aren’t necessarily new fruits and vegetables. Except when there are. Six months ago I didn’t know about microgreens, they were new to me and I was hearing about them everywhere. On one hand, I  was excited and wanted to try them immediately but then there's always that inner cynic wondering could they live up to the hype? Turns out they do.

Microgreens are harvested less than two weeks after germination. When it comes to greens, immaturity is a virtue as research (yes actual research, in the Journal of Agricultural and Food Chemistry, take that)  has shown they are four to forty times more nutritious than mature greens.  Do not insult microgreens confusing them with sprouts, they are grown differently and taste differently. My CSA, Rustic Roots, started offering microgreens from Good Water Farms.  Good Water Farms is in East Hampton and is and operated by Brendan Davison, and Marsha and Nick LaTessa. I asked Emer from Rustic Root if she’d answer a few burning microgreen questions for me.

Where did micro greens come from/why are we suddenly hearing about them? 

Microgreeens are quickly becoming a go to food for many health conscious people. Because of the intense process of farming them, they are expensive but many higher-end food outlets have begun supplying them. The reason you are hearing about them is because they are a powerful source of nutrients with a tremendous amount of flavor.

Do all greens come "micro"?

You can grow all greens micro but some have more flavor than others. We are loving the Kale, Arugula, Purple Basil, Sunflower, Pea Tendril, Radish and Broccoli micros.

My son asked, "can you do a whole salad micro"? I had salmon burger with micro kale and avocado; the boys used them as their burger topping. They loved that they were the healthiest vegetable to eat.

Lauren, I let Brendan from Good Water Farms answer this question. He said “of course you can do a whole salad of micros, we do every night. You hardly need dressing, a little balsamic and a touch of feta makes an awesome salad that is tasty and super nutritious. Your boys using them on burgers is great. Try to see if they will take to them being added to their sandwiches too. Kids love them, and think they are "cool".  My daughter is like a little cow, she just grazes all day on them. Microgreens are the answer to get your kids to eat their veggies, period!"

Is it worth it to juice microgreens?

Some NYC juicing stores are using radish and kale in their microgreen elixirs.  They can also used best in smoothies.

Do they spoil faster/are they more perishable?

They have a solid 10-day shelf life once they are cut. Surprisingly, a small 4oz container will last you a few meals too.

Thank you Emer, other "micro" ideas I found, a microgreen pesto, a micro salad with a curry vinaigrette, I can see adding some microgreens to soup at the end of cooking or since the flavor is mild even baking with them. I'm excited to tell my clients about this new superfood. 
Have you heard of microgreens? Seen them in stores? Or on menus? If these are new to you are you excited to try or skeptical? What is your favorite "new" food or food you're enjoying more lately?

What's Better Juices or Smoothies?

As I sit here, at my in-laws house, after Thanksgiving #1 with my family and Thanksgiving part duex with Marc’s family I’m looking forward to Monday. It’s not what you think; we’ve had a great time. I am excited because we’re testing out a cleanse from my favorite juice truck The Squeeze. With juice on my mind, I thought about this question I received from a client.

What is the difference between smoothies (drinking the roughage) and juicing (no roughage) in terms of my diet? 
I was posed a similar question for a Refinery29 article.

For starters, smoothies are made in a blender (for me that means Vitamix) and juices in a juicer (love my Breville). My client who posed the question was correct. With smoothies the fiber from the fruits, vegetables, herbs or spices are retained. Whereas when you juice the pulp (which contains fiber) is extracted leaving just the liquid behind. Fiber has such a healthy reputation that there can be a rush to judgment that higher fiber has to be better but it’s not that simple.

Juice and I'm talking primarily veggie juice, with the bulk removed, enables quick energy. Juice doesn’t play hard to get and your body doesn't have to "unwrap" or digest in order to access the nutrients. For those of you who enjoy spinning, juicing is akin to riding with little resistance (fiber) so you can go (or get your nutrition) faster. Eating a salad or drinking a smoothie is more like riding with tension or resistance. You’ll go more slowly perhaps in a more controlled, even manner.

There’s also the issue of quantity. When I juice in the morning I cover a large cutting board with greens, ginger, lemon, pear or whatever I have on hand. You’d have to eat 9 cups of kale to get the potassium, calcium and iron in two cups of green juice. I think of a daily juice almost like a multivitamin. Smoothies, on the other hand, don’t require as much in terms of quantity. My typical smoothie is approximately 1 cup of frozen fruit, a handful of greens, protein powder and then other random ingredients (cacao, yacon, coffee extract are current favorites). I digress, the point I’m making is that there’s a fraction of the produce in a smoothie versus a juice. From a calorie perspective, green juices hover around 150 per 16oz. Smoothies made with fruit, protein, some sort of liquid (almond milk or coconut water) and a little good fat can be double but you’ll get more staying power. 

I think I answered the “what’s better?” question in the most annoying manner that is saying “it depends” but it really does. I hate to be "bi-vegetable" but there are benefits to juicing and “smoothing”. Juice is a megadose of nutrients and smoothing is better for satiety, better for post workout recovery. Most days I’ll have one of each. So if you’re in the market for a Vitamix or a juicer, I can’t sway you either way. It’s like choosing between my family and my in-laws and let’s just say diplomatically that I’m “thankful” for both.

Do you juice or "smooth"? Which do you prefer? What are your current favorite ingredients? And after a holiday weekend, how was your eating? Parents or in-laws?

Gettin' Herby With It: Top 10 Herbal Benefits

I have my vitamix, it’s near and dear to my heart. Carolyn's appliance equivalent is her aerogarden. Here’s an herby post from her.

A few weeks ago I went to a health conference to nutrition-nerd it up. There was even a guided stretch and movement break. After “flowing through water” together (oy), a speaker/nutritionist was talking the Mediterranean diet. It was the same old research until she mentioned the health benefits of herbs: “half a teaspoon of dried oregano has same antioxidant content as three cups spinach” Obviously herbs make things pretty and flavor - guac without cilantro or tomatoes without basil would be sad. But I had never thought of herbs as a super nutrient dense food. Spices get all the antioxidant love, this was new news to me. A little research when I got home revealed that the“antioxidant comparison” came via the McCormick institute, king of dried herbs, and the speaker has ties to this “royalty”

Since you can’t believe everything you hear when it comes to nutrition, even at nutrition conferences, I thought I’d share my favorite herby facts:

• Parsley is both a “delicious debloater” and if you chew on it a natural breath mint. 
• Parsley is also an emmenagogue which means it can bring on your period and should be avoided during pregnancy.
• Basil contains a compounded called eugenol which is a natural anti inflammatory
• Cilantro can kill salmonella, it has antibiotic properties so if you have to eat shady food, you may want to grab some cilantro. Lemongrass also has antibacterial properties, good when feeling sick.
• Carminatives are herbs good for ahen gassiness, fennel is Foodtrainers’ #1 carminative but dill (delicious in salads) is great too. No need to just  “dill” with it.
• Herbs are great in juices. We adore One Lucky Duck’s swan juice that uses tarragon and spearmint in addition to dandelion, cucumber, yuzu, pear and spinach.
• You may want to include rosemary in your marinades when grilling this summer. It helps block HCAs (carcinogenic compounds formed when grilling).

I no longer have suburban garden envy I am currently growing basil, parsley and mint (cilantro and stevia were a fail this batch). 
Does nutrition misinformation bother you? Do you have a garden? What are your favorite uses for herbs?
*The winners of the Booty Giveaway are Andrea, Delana E and Michele K. Congratulations, snack well and we'll be contacting you for delivery information.

Who's Afraid of Soaking Beans?

A few couple months ago I assigned Cooking Homework. November’s homework was to start slow cooking. I did and use our slow cooker every weekend. I don’t love chopping onions with my morning coffee but a few minutes of work and you have chili, soup or a delicious stew waiting for you. Last month, I vowed to embrace my neglected juicer and to break out unused cookbooks.  I’ve definitely juiced more this month. I would encourage fellow juicers reading this to consider using parsnips, papaya is good too, oh and young coconuts. I’m happy to talk juicing because I didn’t cook anything from Healthy Hedonist or Appetite for Reduction. Nada.

I read something over at Verging on Serious that may explain my partial failure. Cameo wrote a great post on making changes and listed these facts from a video series she watched:

Adoption of one new habit at a time- 85% chance of success

Adoption of two new habits at once- 35% chance of success

Adopting of three new habits at once- 10% chance of success.

In my assignment I did something I urge clients not to, I tried to do too much at once thus I’m in the 65% failure faction. So this month, there’s only one assignment I’m throwing out there, beans. Beans would probably make my list of the top 10 healthiest foods; I love Mexican-inspired dishes, bean dips and bean salads. I’m not fond of canned foods so I’ve been using the Fig Food boxed beans. I really should soak and cook my own beans (less packaging, less salt, less expensive) but I don’t. It could be that I lived on black beans and brown rice in college and when I say lived on I mean it.  As scarring as this repetitive eating was the reason I don’t soak beans is really that I’m too lazy. You may have sniffed out that I use lentils and split peas often; they are lazy person’s legumes (no soaking required).

I decided it was time to change my ways reading about bean soaking on More than Cereal. Adele jokes that she used to think of soaking beans as only something a “special” type of person does. However, like other commonly circumvented cooking chores, it’s really not that involved. I did it at 18, in college, and I assure you I wasn’t capable of doing much else at the time.

If you’re contemplating beak soakage, here’s what you do:

Initiate the process the night before (or morning) you plan to cook beans.  Put beans in a large pot, under a few inches of water, and refrigerate. Remove any floating beans as this indicates they’re old. No senior beans allowed. Drain the water (important as you are draining out gassiness), cover with fresh water and cook. I love this slideshow from Serious Eats. Adele and S.E.. concur that cooked beans can be frozen for later use. Love that.

So we have good odds, an 85% chance of soaking success, are you with me? If you’re sitting back a smug soaker, I’m sure there’s something else you been putting off.  What's something you buy that you can make at home or DIY? You have until April.