Organic Green Juice

(Made with a centrifugal juicer.)

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Organic Green Smoothie

(Made completely with a blender.)

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Strawberry Basil Lime Smoothie

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Healing Cleanse Green Smoothie

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5 Daily Detox Tips

by Young and Raw Resident H.N, Ali Washington

Your body is one big detox machine. Every single body system has a detox organ, and when your body is functioning optimally, you will be removing toxins from your body at all times.

Your detox organs include your liver, your colon, your lungs, and even your skin. If you feel like enhancing your bodies ability to remove wastes, without taking on a full blown detox, here are some quick tips for ways to help detox your body every day.

1. Drink lukewarm water with lemon juice first thing in the morning. This will cause your gallbladder to spasm, pushing bile through your liver, which will kick start your bowels to release. This is an awesome way to kick start your main internal detox organs, first thing. Bonus points for drinking at least another liter or more throughout the rest of your day.

2. Have a green drink – green juice and green smoothies will both help to oxygenate your system, flood your cells with nutrients, and nourish your organs. Green juices and smoothies will help your red blood cells work better (by providing them with oxygen, they will more effectively be able to carry nutrients to your cells, and toxins away from them). There is no end to the benefits of green drinks, and they are something that you can enjoy on a daily basis to give your body a boost.

3. Dry Skin Brushing – A dry skin brush is inexpensive, and to brush your whole body can take as little as 10 minutes. You will be stimulating your lymphatic system as you brush, which is a very important detox system. Your lymph system deals a lot with killing off pathogens, and the better it works, the better you will feel.

4. Do 20 minutes of physical activity. Getting moving will help to cleanse the skin through sweating, it will help to move your lymph fluid, and it will even help to stimulate your bowels. All of these things help you to get those toxins out of your body faster. This burst of activity will also set you up with happy chemicals called endorphins that will make you feel better for the rest of your day.

5. Stress less – I know this may not seem like it has anything to do with detox, but stress is one of the most taxing things for our bodies. Also keep in mind that when you are stressed, your body will be in fight or flight mode, instead of being in healing, and therefore cleansing mode. Take time to sit and breath deeply. Write in a journal. Go for a walk in nature. Sit and meditate. Do whatever you need to do to take your stress levels down at least once a day and you will feel better for it!

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Juice & Smoothie Storage Tips (Glass Jars)

by Young and RawIn a perfect world, we would all be able to take time out of our days to make ourselves a juice or smoothie, and then consume them straight after they are made. Although this would be great, it is not always an option when we have meetings to run too, children who need attention and the plethora of other things we have going on in our lives. Just because you cannot drink your smoothies or juices right away, does not mean you should not make them at all 🙂 Here is our guide to how long you can store a juice or a smoothie, while still keeping it nourishing for your body.Smoothies: Smoothies retain their fibre content, which helps to protect them from oxidative damage. This means that if you keep your smoothie in a tightly sealed glass jar, away from light and heat as much as possible, it will last for 24-48 hours. If you like, you can also freeze your smoothies, and then consume them as they defrost when you are ready to drink them. You can make your smoothie up to a week in advance if you freeze it in a tightly sealed container. Try to use glass, but make sure you get freezer safe glass or it will explode and make a big mess. You can find cases of Ball Jars on Amazon.com or go to your local health food store and see if they have jars for you.

Juices: Juices are a little more fickle and delicate than smoothies, because the fibre has been removed. This means that they are more susceptible to oxidative damage.

If you are using a centrifugal juicer, your juice will start to break down within about 15-30 minutes. If you cannot get to your juice within a 30 minute window, we would suggest that you freeze it and drink it as it defrosts. You will have some nutrient loss with the freezing, but it will be much less than you would have lost if you had left it at room temperature or in the fridge

If you are using a masticating juicer, the juice will last up to 48 hours in a tightly sealed glass container. This gives you quite a bit more time. If you are making a juice in a masticating juicer and want to consume it later, just store it as you would a smoothie, in a tightly sealed glass container away from light and heat, and you should be good to go for about 48 hours.

If you want to make juice ahead of time and freeze it, I would say do not do so for longer than about 3 days at a time. With juice, try to consume it as soon as you can 🙂

— with Gabby Yep, Nuria TW and O.

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The Most Common Juicing Mistakes

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Nutritional Chart

RAW VEGETABLE & FRUIT CHARTS

NOTE: DO NOT JUICE AVOCADOS, BANANAS, EGG PLANTS

LEGEND:  Shades of red indicates higher and higher levels.  Amt = Amount, Cal = Calories, CH = Cholesterol, SO = Sodium, Carb = Carbohydrates, PR =  Protein, Calc = Calcium, PO = Potassium, pH = pH Balance (Alkaline+/Acid-), Ripe = indicates the season of harvest.

For a more specific chart of pH balance (alkaline/acid levels) for food, click below:
https://veggiejuicing.wordpress.com/ph/ 

VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
AlfalfaSprouts	1 cup(1.2oz)	10	0.2 g	0 mg	2 mg	1.3 g	1.3 g	10.6 mg	26.1 g	8
Aloe Vera	1 leaf	3	0 g	0 mg	0 mg	1 g	0 g	10 mg	–
Artichoke	3 pcs(4.6)	20	0 g	0 mg	480 mg	3 g	2 g	20 mg	–	7	Spring
Arugula	1 cup(.4oz)	5	0.1 g	0 mg	5 mg	0.7 g	0.5 g	32 mg	73.8 mg		Spring
Asparagus	5spears	20	0.1 g	0 mg	2 mg	3.9 g	2.2 g	24 mg	202 mg		Spring
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Bean Sprout (Mungo)	1/2 cup(3.2oz)	95	0.5 g	0 mg	6 mg	16.5 g	6.8 g	47.7 mg	207.9 mg	8
Beet	1/2beet	18	0.1 g	0 mg	32 mg	3.9 g	0.7 g	6.6 mg	133.3 mg	8	Winter
Beet Greens	1 leaf	7	0.1 g	0 mg	72 mg	1.4 g	0.7 g	37.4 mg	243.8 mg	8	Winter
Bell Pepper (Grn)	1 med(4.2oz)	24	0.2 g	0 mg	4 mg	5.5 g	1 g	11.9 mg	208.3 mg	8	YearRound
Bell Pepper (Red)	1 med(4.2oz)	31	0.4 g	0 mg	2 mg	7.1 g	1.2 g	8.3 mg	251.1 g	8	YearRound
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Bok Choy	1/4head	27	0.4 g	0 mg	137 mg	4.6 g	3.2 g	220.5 mg	529.2 mg		YearRound
	1 cup(3.2oz)	31	0.4 g	0 mg	30 mg	6 g	2.6 g	42.8 mg	287.6 mg	8	Spring
Brussel Sprouts	1 pc(.7oz)	8	0.1 g	0 mg	5 mg	1.7 g	0.6 g	8 mg	73.9 mg	7	Fall
Butternut Squash	1/2 cup(3.5oz)	40	0.1g	0mg	4mg	10.5g	0.9g	41g	284mg	8	Winter
Cabbage	1/4 smlhead	43	0.2 g	0 mg	32 mg	10 g	2.6 g	83.9 mg	439.1 g		Winter
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
	1 sml(1.8oz)	21	0.1 g	0 mg	35 mg	4.8 g	0.5 g	16.5 mg	160 mg	8	Winter
Cauliflower	1/4head	36	0.1 g	0 mg	43 mg	7.6 g	2.8 g	31.6 mg	435.6 mg		Fall
Celery	1 stalk(8″)	6	0.1 g	0 mg	32 mg	1.4 g	0.3 g	16 mg	104 mg	8	YearRound
Chard (Swiss)	1 cup(1.3oz)	7	0.1 g	0 mg	77 mg	1.3 g	0.6 g	18.4 mg	136.4 mg		Spring
Cilantro	1 cup(.6oz)	4	0.1 g	0 mg	7 mg	0.6 g	0.3 g	10.7 mg	83.4 mg
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Collard Greens	1 cup(2.8oz)	13	0 g	0 mg	8 mg	2.5 g	1 g	50 mg	–		Spring
Corn	1 ear(6″)	63	0.9 g	0 mg	11 g	13.9 g	2.4 g	1.5 mg	197 mg	8	Summer
Cucumber	1 sml(6″)	19	0.3 g	0 mg	3 mg	3.5 g	0.9 g	22.1 g	214.9 mg	7	Summer
Dandelion Greens	1 cup(1.9oz)	25	0.4 g	0 mg	42 mg	5.1 g	1.5 g	102.9 mg	218.4 mg
Endive (Belgium)	1 head(2.1oz)	87	1 g	0 mg	113 mg	17.4 g	6.4 g	266.8 mg	1610.8 mg		Spring
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Fennel	1 bulb(8.3oz)	73	0.5 g	0 mg	122 mg	17.1 g	2.9 g	114.7 mg	968.8 mg		Spring
Garlic	1 clove	4	0.1 g	0 mg	1 g	1 g	0.2 g	5.4 mg	12 mg	8	Summer
Ginger	1/4 cup(.8oz)	19	0.2 g	0 mg	3 mg	4.3 g	0.4 g	3.8 mg	99.6 mg		Fall
Green Beans	10 pcs(4″ long)	17	0.1 g	0 mg	3 mg	3.9 g	1 g	20.4 mg	115 mg	8	Spring
Kale	1 cup(2.4oz)	34	0.5 g	0 mg	29 mg	6.7 g	2.2 g	90.5 mg	299.5 mg	8	Fall
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Lettuce Butterhead	1/4head	5	0.1 g	0 mg	2 mg	0.9 g	0.6 g	14.3 mg	97 mg	8	Spring
LettuceIceberg	14head	19	0.1 g	0 mg	13 mg	4 g	1.2 g	24.3 mg	190 mg	8	YearRound
LettuceRomaine	1 pcleaf	5	0.1 g	0 mg	2 mg	0.9 g	0.3 g	9.2 mg	69.2 mg	8	Spring
Mint Leaves	3 pcsleaves	0.1	0.1 g	0 mg	0.1 g	0.1 g	0.1 g	0.7 mg	1.7 mg
MustardGreens	1 cup(2oz)	15	0.1 g	0 mg	14 mg	2.7 g	1.5 g	57.7 mg	198.2 mg		Spring
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Okra	8 pods(3.4oz)	29	0.1 g	0 mg	8 mg	6.7 g	1.9 g	77 mg	287.8 mg	7	Summer
Olives	1 pc (3.2g)	4	0.3 g	0 mg	27.9 mg	0.2 g	0 g	–	0.3g	7
Onion	1/4 pc(3.9oz)	12	0.1 g	0 mg	2.8 mg	2.8 g	0.3 g	6.1 g	39.6 mg	7	YearRound
Parsley	10sprigs	4	0.1 g	0 mg	6 mg	0.6 g	0.3 g	13.8 mg	55.4 mg	9
Parsnip	1 cup(4.7oz)	100	0.4 g	0 mg	13 mg	23.9 g	1.6 g	47.9 mg	498.8 mg	8	YearRound
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Peas	1 cup(2.2oz)	26	0.1 g	0 mg	3 mg	4.8 g	1.8 g	14.6 mg	68 mg	8	Summer
Pumpkin	1 cup(4.1oz)	30	0.1 g	0 mg	1 g	7.5 g	1.2 g	24.4 mg	394 mg	8	Fall
Radish	1 med(1″ dia)	1	0.1 g	0 mg	2 mg	0.2 g	0.1 g	1.1 g	10.5 mg	7	Spring
Rhubarb	1stalk	11	0.1 g	0 mg	2 mg	2.3 g	0.5 g	43.9 mg	146.9 mg	7	SummerFall
Soy Beans (Edamame)	1/2 cup(6.3oz)shelled	127	5.8 g	0 mg	13 mg	10 g	11.1 g	130.5 mg	485.1 g	7
VEGETABLE	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Spinach	1 cup(1.1oz)	7	0.1 g	0 mg	24 mg	1.1 g	0.9 g	29.7 mg	167.4 mg	8	Spring
Turnips	1 sml(2.2oz)	17	0.1 g	0 mg	41 g	3.9 g	0.5 g	18.3 mg	116.5 mg	8	Fall
Water Chestnut	2 pcs(1.3oz)	17	0.1 g	0 mg	3 mg	4.3 g	0.3 g	2 mg	105.1 g		Winter
Watercress	5 sprigs(.1oz)	1	0.1 g	0 mg	5 mg	0.2 g	0.3 g	15 mg	41.3 mg	9	Spring
Wheatgrass	juiced(1oz)	5	0 g	0 mg	0 mg	1 g	1 g	7.2 mg	42 mg	9
Zucchini(Squash)	1 cup(4oz)	18	0.2 g	0 mg	11 g	3.8 mg	1.4 g	17 mg	296.1 g	8	Summer

FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Apple	1 sml(5.3oz)	77	0.3 g	0 mg	1 g	20.6 g	0.4 g	8.9 mg	159.4 mg	8	Fall
Apricot	1 pc(1.2oz)	17	0.1 g	0 mg	0.1 g	3.9 g	0.5 g	4.6 mg	90.6 mg	7	Spring
Blackberry	1 cup(5.1oz)	62	0.7 g	0 mg	1 g	14.7 g	2 g	41.8 mg	233.3 mg	8	Spring
Blueberry	1 cup(5.1oz)	83	0.4 g	0 mg	1 g	21 g	1.1 g	8.7 mg	111.7 mg	6	Summer
Cantaloupe	1 cup(5.6oz)	54	0.3 g	0 mg	26 mg	14.1 g	1.3 g	14.4 mg	427.2 mg	9	Summer
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Cherimoya	1 cup(5.5oz)	115	0.9 g	0 mg	6 mg	27.6 g	2.6 g	12.5 mg	419.6 mg		SpringWinter
Cherries	1 cup(4.9oz)	87	0.3 g	0 mg	0 mg	22.1 g	1.5 g	17.9 mg	306.4 mg	7	Summer
Coconut	1 cup(80g)	283	26.8 g	0 mg	16 mg	12.2 g	2.7 g	11 g	285 mg	7
Cranberries	1 cup(177g)	241	0.2 g	0 mg	2 mg	43.3 g	16.5 g	88 mg	685 mg	6
Dragon Fruit	1/2 med (5.8oz)	165	0.8 g	0 mg	37.9 g	1.6 g	—	—	—
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Fig	1 pc(50 g)	37	2 g	0 mg	0 mg	9.6 g	0.4 g	18 mg	116 mg		Summer
Grapes	10 pcs(1.7oz)	34	0.1 g	0 mg	1 g	8.9 g	0.4 g	4.9 mg	93.6 mg	9	Summer
Grapefruit	1 med(4.5oz)	41	0.1 g	0 mg	0 mg	10.4 g	0.8 g	15.4 mg	177.9 mg	7	WinterSpring
Guava	1 pc(1.9oz)	37	0.6 g	0 mg	1 g	7.9 g	1.4 g	9.9 mg	229.4 mg	8	WinterSpring
Honey Dew	1 cup(177g)	64	0.2 g	0 mg	32 mg	16.1 g	.9 g	11 g	404 mg	7	Spring
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Jackfruit	1 cup(5.8oz)	155	0.5 g	0 mg	5 mg	39.6 g	2.4 g	56.1 g	500 mg
Kiwi	1 pc(2.7oz)	46	0.4 g	0 mg	2 mg	11.2 g	0.9 g	25.8 mg	237.1 g	8	Winter
Lemon	1 pc(1.7fl.oz)	13	0 g	0 mg	1 g	4.5 g	0.2 g	3.6 mg	64.3 mg	9	YearRound
Lime	1 pc(1.3fl.oz)	10	0.1 g	0 mg	1 g	3.4 g	0.2 g	5.6 mg	46.8 mg	9	Spring
Mango	1 pc(7.3 oz)	135	0.6 g	0 mg	4 mg	35.2 g	1.1 g	20.7 mg	322.9 mg	9	Spring
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Nectarine	1 sml(4.6oz)	57	0.4 g	0 mg	0 mg	13.7 g	1.4 g	7.7 mg	259.3 mg		SummerFall
Orange	1 med(4.6oz)	64	0.1 g	0 mg	0 mg	15.5 g	1.2 g	52.4 mg	237.1 g	8	YearRound
Papaya	1 cup(4.9oz)	55	0.1 g	0 mg	4 mg	13.7 g	0.9 g	33.6 mg	359.8 mg	9	YearRound
Passion Fruit	1 cup(247g)	126	0.1 g	0 mg	14.8 mg	33.6 g	1 g	9.9 mg	686.7 mg		SummerFall
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Peach	1 pc(2.8oz)	31	0.2 g	0 mg	0 mg	7.8 g	0.7 g	4.7 mg	150.1 g	8	SummerFall
Pears	1 pc(4.9oz)	81	0.1 g	0 mg	1 g	21.5 g	05.g	12.5 mg	165.4 mg	6	FallWinter
Persimmon	1 pc(.9oz)	32	0.1 g	0 mg	0.1 g	8.4 g	0.2 g	6.8 mg	77.5 mg	7	FallWinter
Pineapple	1 cup(5.8oz)	83	0.2 g	0 mg	2 mg	21.6 g	0.9 g	21.5 mg	179.9 mg	7	Fall
Plums	1 pc(2.3oz)	30	0.2 g	0 mg	0 mg	7.5 g	0.5 g	4 mg	103.6 mg	6	SummerFall
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Pomegranate	1 pc(3.1oz)	72	1 g	0 mg	3 mg	16.3 g	1.5 g	8.7 mg	205.3 mg		FallWinter
Quince	1 pc(3.2oz)	52	0.1 g	0 mg	4 mg	13.8 g	0.4 g	10.1 g	181.2 mg		Fall
Raspberry	1 cup(4.3oz)	64	0.9 g	0 mg	1 g	14.6 g	1.5 g	30.8 mg	185.7 mg	8	SummerFall
Sapote	1/2 pc(3.7oz)	151	0.7 g	0 mg	11 g	38 g	2.4 g	43.9 mg	387 mg	8
FRUIT	Amt	Cal	Fat	CH	SO	Carb	PR	Calc	PO	pH	Ripe
Strawberry	1 cup(5.1oz)	46	0.4 g	0 mg	1 g	11.1 g	1 g	23 mg	220.3 mg	8	SpringSummerFall
Tangerine	1 pc(2.7oz)	40	0.2 g	0 mg	2 gm	10.1 g	0.6 g	28.1 g	126.mg	8	WinterSpring
Tomato	1 pc(4.3oz)	22	0.2 g	0 mg	6 mg	4.8 g	1.1 g	12.3 mg	291.5 mg	7	SummerFall
Watermelon	1 cup(5.4oz)	46	0.3 g	0 mg	2 mg	11.6 g	0.9 g	10.6 mg	170.2 mg	9	Summer

SOURCES:

http://www.nal.usda.gov/fnic/foodcomp/search/

http://www.calorieking.com

http://nutrition.about.com

http://www.quitehealthy.com

http://www.sundiafruit.com

http://www.cuesa.org/Ripeality/charts/fruit.php

http://www.fruitsandveggiesmorematters.org/

http://www.crfg.org/

http://www.trans4mind.com/nutrition/pH.html

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101 Reasons to Go Vegan

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