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The Healthy Green Drink Diet: Advice and Recipes to Energize, Alkalize, Lose Weight, and Feel Great Hardcover – February 14, 2012
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About the Author
Jason Manheim created and runs the website healthygreendrink.com. A website developer and designer, he began making green drinks six years ago and has felt great ever since. He lives in Los Angeles, California.
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Top Customer Reviews
The author gives you advice on how to make green drinks, which do not necessarily require a juicer, in fact, he informs us that blending (breaking down cell walls of the veg) and triturating juicers do a better job and get you more nutrients (one brand of triturating juicer is the Omega, which I always recommend to my friends. It is listed as a "masticating" but it is also called triturating.) So you actually don't have to have a juicer, per se for this book. A blender can work.
The recipes show you how to incorporate arugula (rocket), kale, collards, other greens and make digestible, nutrient filled and tasty smoothies that can add buckets of vegetables with all their vitamins, minerals and antioxidants to your daily diet. I have an issue that I do not eat enough vegetables, especially raw ones as I don't like salads when I go out to eat (bagged salads as served nowadays in most places absolutely bore me, like eating leathery, tasteless shrubbery) and I don't use them up fast enough at home. Juicing and green smoothies are actually for me, convenient as well as healthy.
In addition to showing you how to use these green, you get some info on why lemon is alkalizing to the body and why reducing an acid balance (which is typical if you eat a meat and sweet diet) is helpful for weight loss, healing and general health. The recipes here are good--you learn how to use fresh basil, lemons, and other ingredients such as berries to make something that looks perhaps like pond scum but tastes refreshing and delicious. (JUST CLOSE YOUR EYES!!!)
Some warnings; if you have thyroid disease, kale and other cabbage relatives may provoke a reaction (swelling) if you consume them. I cannot drink even one handful of kale juice without feeling it the next day. Listen to your body. I love kale and collards but I am forced to avoid all cabbages, sad to say. And parsley, which I always include in a small, loose, golf-balled sized amount (maybe less than a quarter cup) is toxic in large quantities. So if you get into juicing big time and love parsley, you need to be careful. There can be too much of a good thing. And an additional warning; if you take certain blood thinners, adding a large amount of greens adds more Vitamin K to your system and that affects how the blood thinners work; Vitamin K is involved in the clotting biochemistry of the body. So before you embark on juicing greens, talk to your doctor if you are taking thinners.
Notes on the Kindle Edition: I like Kindle books for subjects such as this--recipes and facts are convenient in Kindle format. But there are too many photos in black and white--pages of them. The regular Kindle displays only black and white so the photos are less than appealing and pretty much useless- I know what arugula looks like and a glass of smoothie is a glass of smoothie without color to show off. I'd suggest you not get the Kindle version unless you just want recipes, because it's annoying to have to page past a lot of photos.
I will test a few others of interest and avoid mixing some of the contents without 1-2 items and see if it tastes better. I may have to keep some nectar nearby for flavor as well. The purpose for most people to juice is because they lack their fruits and/or vegetable nutrients and welcome a smoothie easier than preparing and cooking them. Then, health factors such as memory, energy, and reduce other detrimental health issues by adding these healthier fruits and vegetables to the diet.
I loved the illustrations but assumed 1/2 was half of an item, or 1/2 cup and guessing calorie count for myfitnesspal site I log my diary to get healthy fit and weight loss. I also loved the beginning section on the importance of specific greens, and his story on acid reflux and changed his eating habits by juicing as a healthier method.
I also assumed to put these ingredients raw versus cooked. I tried the Healthy Green one, with raw broccoli but missing only the avocado (which I thought I had bought the other day) and leaf collard greens; but was gross and threw down the drain. I would believe adding collard green and avocado, not sure if it would taste any better and was primarily because of the raw broccoli grit still in my glass. I have a smoothie maker instead of blender, not sure if this makes a difference as well.
I will still test other drinks, but I tried one of them that required 1 cup mango, 3 strawberries, and basil leaves (the other items I eliminated and added a little nectar) which came out pretty good! I cheated with basil leaves in container versus fresh.