Any Day Juice Love

To an avid juicer like myself the benefits of juicing fresh fruits and vegetables seem endless – it is convenient, nutritious, great for the immune system, helps to detox, and on it goes… All of the above are true. For me, however, first and foremost the intense smells, flavors, and colors of the vegetables and fruits I juice connect me with all Nature’s goodness has to offer, and allow me to feel connected mind, body and spirit.  I love the taste and smell of fresh cut ginger and its vibrant yellow color. I love the unique aroma of freshly cut flat parsley. And the intense flavor of freshly pressed, picked from the Tower Garden kale. I love the bright orange of the freshly pressed turmeric. Or the sound of a stem of celery snapping, announces its freshness and vigor. And the sweet-sour note and promise of health a fresh cut ruby red grapefruit carries.

Yet it is specifically the unique and intense colors of many fruits and vegetables that announce their healing and nutritional properties. Watermelon and Red Grapefruit get their red pinkish color from a uniquely high concentration of the phytochemical lycopene, known for its strong anti-inflammatory and antioxidant characteristics. Red Beets’ betalain antioxidant pigments give them their red color and are a powerful and relatively unique antioxidant that helps to improve cardiovascular health and lower blood pressure. Red Apples have a high concentration of anthocyanin, key to lowering blood sugar.

Kale, Spinach, Parsley, dandelion are some of the healthiest vegetables and herbs around. Their high levels of chlorophyll are responsible for their bright, full green color. They are powerhouses of concentrated vitamins, minerals, and a whole spectrum of phytonutrients – all essential to a healthy body.  Unbeknownst to many, one cup of raw kale contains more and often multiples of 100% of the daily recommended value of Vitamin C, Vitamin A and Vitamin K.

As these fruits and vegetables are allowed to ripen to maturity, their nutritional content increases and their flavors intensify. Government health bodies now recommend to eat at least 9-13 servings or more of fruits and vegetables every day to increase health, improve longevity and prevent disease. By eating fruits and vegetables from a variety of color groups, we benefit from the unique array of phytochemicals, essential vitamins, minerals, and fiber that each color group has to offer. Think of eating the rainbow!!

While it may be difficult to eat 9 to 13 servings of fresh fruit and vegetables everyday, juicing can help significantly. I do know that not all can or will juice and that’s okay too. There are simpler ways to getting the good stuff and a bit more affordable too. It’s important to recognize that we all need to bridge the gap between what we do eat and what we should be eating.


When juicing, I recommend the following:

  • Use organic vegetables and fruit when possible (meta studies have shown that their antioxidant and nutritional content is 2 to 3 times higher than in their conventional counterparts).
  • Either use a slow juicer to press most nutrients from the fruits and vegetables as well as some amount of fiber. Alternatively use a blender if you wish all the fiber to be in your juice smoothie.
  • Add some lemon to delay oxidation (fiber will help as well).
  • Be adventurous, creative, have fun, and go with colors that speak to you. Somehow, I have found that my body knows what (color) it needs. Remember that in the end, you have to like your juice to drink it.
  • Be mindful when you drink your juice – take a moment to taste its bounty!
  • When buying juices, try to buy local and organic if you can, as it will always be fresher and healthier. Juices made from concentrate and that are heat pasteurized will have most of their naturally occurring nutrients destroyed in the process.

Live a Juicy Life, Jackie


There are no two ways about it — when you eat mostly whole foods, you spend more time preparing meals than you would spend reheating frozen dinners. The good news is that the extra time in the kitchen is a great investment in your health, and you can save time by prepping and cooking ahead. Many of these recipes make several servings, so you can portion out leftovers for to-go lunches or easy dinners on busy days.

Plan for Friday to be a big shopping day and Sunday a prepping/cooking day. I’ve organized a few recipes to help you get your week off to a great start, and if you make these on the weekend, you’ll spend less time cooking throughout the week.

Whether you’re a seasoned vegan or a confirmed omnivore, this week’s worth of plant-centric meals and snacks will delight and satisfy. From Spicy Tofu Chili to Stuffed shiitake Mushroom Burgers, these recipes celebrate versatile vegetables beyond the salad bowl! Each day offers meals, snacks and a few desserts plus I give detailed prep tips and re-use leftovers when possible to make it that much easier to eat healthfully all week!

Ready to get prepping/cooking and eating? Check out the overview below.

  • Prep Ahead Tip: Vegetables can be chopped ahead of time and stored in an air-tight container for up to 3 days until ready to use.
  • Up to 3 days of Juicing ingredients can be chopped, bagged and stored ready to use.
  • Pre-pack 7 smoothie bags to store in freezer to quickly dump, blend and pour for quick grab and go ease. (my kiddos do this)
  • Cook all of your grains, proteins and hardboiled eggs while you chop the veggies.
  • Vegan/Gluten-free Substitutions: Use gluten-free flour tortillas or Non-Gmo corn tortillas to make a recipe gluten-free. Use vegan store-bought grated cheese to make the recipe vegan.
  • Soak any nuts needed for the next 3 days to use in recipes calling for nut pates’ like cauliflower walnut meat tacos or neat balls oh and this delicious nutmeat loaf.
  • Clean out the fridge of leftover fruits and blend into a smoothie to make homemade fruit leather or popsicles. (add chia seeds to help thicken)

Hungry Yet? Look no further than these recipes built on my Core Four of Healthy Eating and supporting your unique Bio-Individuality. So simple. So good.

Live a Juicy Life, Jackie


Organization Challenge

Urge to Purge! Join the FB group challenge hosted by Bowl Full of Lemons!! Organized space, added 2 chairs, updated curtains and softened the look with lighter colors with blankets and pillows.

Q: keep or toss throw rug?

It’s a Raw Reality, J

Crocktober means FALL!!

Hey!!! The air is crisp, the leaves are changing, the days are shorter, and the nights are cool. It’s the perfect time for a hardy, but healthy, meal. What’s not to love about our crockpots?

Eating clean doesn’t have to be boring or challenging!



  • 2 tablespoons olive oil.
  • 1 large white onion sliced.
  • 2 (15 ounce) cans cannellini beans (dont’t drain)
  • 1 can butter beans (don’t drain)
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups kale, torn into 1” pieces. Leave stems on, packed full of nutrients in those trunks.
  • Pink Salt and freshly ground black pepper
  • 2 tablespoons Herbs de Provence Seasonings
  • 2 tablespoons Italian Seasonings


Just dump it all in and add the seasonings to the top, stir to mix the flavors. Cook on high for 2-3 hours then serve and enjoy.

For more where these came from, subscribe and you’ll be added to the FB event page where you will find a plethora of Fall goodness.

InRAWJoy, Jackie

The Swamp Monster Breakfast Smoothie (Great Post-Workout Recovery!)

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: 1-2 servings (depending on how much liquid you added) The Swamp Monster Smoothie is a great way to start your day after a hard workout! This recipe is just a template – feel free to add/subtract ingredients to make it even more awesome!

Base ingredients:

  • 1 big leaf kale, thick stem removed (or 1/2 cup packed fresh spinach)
  • 1 carrot, peeled
  • 1/2 inch piece ginger root
  • 1/4 avocado
  • 4 Tbsp rolled oats
  • 1 Tbsp nut butter (I use my homemade almond or cashew butter)
  • 1 Tbsp raisins
  • 4 dates (or another 1 Tbsp raisins –but it might come out too sweet)
  • 1 tsp chia seeds
  • 1 tsp ground flax seed
  • 1 packet of Juice Plus Vanilla Complete 
  • 4-5 frozen strawberries
  • 1/2 cup almond milk
  • 1/4 cup or more coconut water (or 1 small cucumber)
  • dash of cinnamon

Optional ingredients for an even healthier smoothie:

  • 1/2 tsp light miso paste
  • 1/4 to 1/2 tsp wheatgrass
  • 1/4 to 1/2 tsp spirulina
  • 1-2 Tbsp dark cocoa powder
  • Up to 1/2 cup other kinds of frozen fruit or berries (I like blueberries)


  1. Add all of the base ingredients and whatever you’re using from the optional list to a high-powered blender (see note below).
  2. Blend everything together until smooth, 2-3 min depending on your blender, stopping halfway to check on the flavor. At this stage, you can add more of any ingredient to your taste (add more raisins/prunes to make it sweeter). If it’s too thick, add more almond milk/water.
  3. Once it’s smooth, pour into a glass and enjoy!


If using a regular blender (other than a high speed blender like Vitamix or Blendtec), stop blending often and scrape down the sides to ensure even blending.

Raw Joy, Jackie