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Emeril's PotLuck
One of America's most famous chefs, Emeril Lagasse is known worldwide for his enthusiasm and energetic take on cooking. Subtitled Comfort Food with a Kicked-Up Attitude, there is nothing bland or ordinary about the dishes offered in this book but...
Healthy Fondue – A Guide To Making Broth and Hot Oil Fondues
A pot of hot oil that you dip meat into sounds downright barbaric but it can also be heart healthy. Broth and hot oil fondues are much less decadent than their siblings, cheese and chocolate fondue but they’re just as tasty. If a little care is...
How to Cook A Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing. No wonder the miserable creatures go red. They’re mad as hell. What a way to...
Soups On
As winter draws near, your thoughts might turn to comfort foods to warm you. Whether you just open cans, or start from scratch, soup is a wonderful start to any meal.
Tomato soup is the chilly day comfort food that's also good for you. Two you...
Vegetarian Cuisine
Rabbit food. That's what my dad calls vegetarian cooking and cuisine. Salads and vegetables - can't be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as 'regular' cooking - and in some cases, far more...
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How To Get The Fresh Juices You Need
Taking juices may be compared to eating a balanced diet. No one
would contemplate trying to live on one single foodstuff. In the
same way, most Juices tend to work better in combination than
alone. The values of one will complement the deficiencies of
another.
The very best raw materials should always be used. There is
nothing to beat freshly gathered produce from your own
organically cultivated garden. But for many crops and for most
people, that is not possible. The next best is to buy good
looking, fresh fruit and vegetables from the local supplier.
Take care to always wash bought produce with clean, flowing
water in case there is any contamination.
As soon as a plant is picked, the nutrient value begins to
diminish. Canning and bottling both involve cooking which
further reduces the vitamin and mineral content some of which
also leaks out into water (that is why you should always try to
cook with as little water as possible and to use any left over
as a basis for soup, gravy or sauce). Drying foods will of
course make them impossible to juice as well as reducing the
nutrients.
The only answer is to
store high quality materials in a deep
freeze. Although there is still a loss, it is not as serious as
in other methods of conservation. You may also freeze the actual
juice.
How much juice should you take? Some are powerful, and are
usually taken in combination with the basics such as carrot
juice. Less than pint a day is unlikely to be effective. So the
rule to adopt is: FROM ONE TO EIGHT PINTS OF JUICE A DAY, BUT
NEVER MORE THAN IS COMFORTABLE.
It is not always true to say that the more juice the quicker the
result, but there is certainly not much benefit to be derived
from consuming juice in too small an amount or for a period of
less than a month. An experienced practitioner can achieve his
results with more or less juices than are recommended here, but
he has the benefit of contact with the patient.
About the author:
Kevin Pederson has been managing a number of natural home
remedies websites which have information on all the
natural and home made remedies and providing knowledge about
juices and how to get the best of it.
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