ROSE REISMAN is an author, health and wellness consultant, caterer, public speaker, media personality, and the mother of four children. She has extended her health and wellness principles into a multitude of successful companies: Rose Reisman Catering, Personal Gourmet and Weight Care.
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Rose works closely with the Canadian Breast Cancer Foundation and has contributed over $1 million for breast cancer research.
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Juicing
2010/07/30
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Juice bars are becoming so popular that Entrepreneur magazine recently ranked them among the hottest business trends of the coming years. Consider this; one glass of orange juice is equal to about 1lb of carrots! Who wouldn’t want this much nutrition in one glass.
Health organizations, such as Heart and Stroke, Diabetes and Cancer are urging people to eat more fruits and vegetables and this is one way of doing this.
Components in fruits and vegetables, known as phytochemicals, are the key to preventing some of our most deadly and chronic diseases, such as cancer and heart disease, as well as asthma, arthritis, and allergies. Juicing removes the indigestible fiber, so these nutrients are available in larger quantities than if eaten whole. A whole carrot provides only 1% of beta carotene, but when it is juiced, 100 % is available to you. In addition, fruits and vegetables contain water, which many of us are short of.
The fluidity of juices allows our bodies to absorb the nutrients in juices more quickly than those in solid food. Raw juices taken on an empty stomach will be absorbed by the stomach within 15 minutes, proof that fresh juices deliver. With fresh juices, all you have to do is choose the vitamins you want and drink the juices that contain them. It's that simple.
Juicing keeps the vegetable enzymes alive, whereas cooking over 114 F destroys them. Enzymes are essential for digestion and metabolic activities.
The choices have increased from just carrots to including a variety of fruits and vegetables such as wheat grass, kale, dandelion, cucumber, cabbage, celery, beet, lettuce, parsley, mango, papaya, pineapple, watermelon, cranberry, grapefruit, and apple.
Making the Juice
• A juicer actually mashes up the fruits or vegetables and then separates the juices from the fibers of the fruit or vegetable.
• When you choose your juicer, make sure that you pick one that will last and that will produce the best juice. Spending a bit more money may be worth it in the long run if your juicer lasts longer.
Here are combinations you can try:
• Roots of beet, carrot and celery
• Carrot, Apple, beets, nutmeg and ginger
• Carrot, cucumber and apple with lemon and ginger
• Cucumber, celery, parsley with kale, ginger and lemon
• Orange or grapefruit with kale, apple and lemon
• Apple, ginger and carrot
Juices are a versatile item. If you are on the run, between meeting or presentations or car pooling, juices are perfect as a snack, as a breakfast item and as a quick, tasty and nutritious pick me up. Although you should never skip your meals, in those times you do – grab a juice – it will fill you up and tie you over until you have your meal, be it lunch or dinner.
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Glow:
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menu inspired by Rose's philosophy
of fresh, seasonal and balanced food,
is now open in the Shops at Don Mills,
in Toronto.
416 384-1133
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