Juicing or Blending?

 

I love to juice and blend for different reasons, but keep in mind, these are two different things. Both offer wonderful health benefits. Today I’m going to talk about some of the benefits of juicing. P1010477

What is raw juicing? Raw fruits and vegetables are placed into an electric juicer, removing the fibrous parts and leaving the juice, which is full of nutrients. Juicing can also be done with a blender and nut milk bag (pouring the blended mixture through the bag and drinking the juice).

What is blending? On the other hand, when you add fruit and veggies to a blender and leave the pulp in the mixture, this is called a smoothie or “complete juice.” This also has many benefits – mainly that you’re getting lots of plant-based nutrients with the fiber. While this doesn’t give your digestive system a complete break (read about the importance of this below), it is certainly a health-supportive, nourishing thing to do for your body on a regular basis.

Why juice? At The Kicking Kitchen, we encourage you to eat a real, whole, plant-based diet (finding your own variation within that description). Juicing removes part of the food, so it is not a whole food. However, it offers some amazing health benefits. Juicing gives you a blast of nutrients without the fiber. Fiber is important on a daily basis, but giving your body a break from the fiber can be supportive as well (see why in #3 below). Focusing on juicing mostly vegetables reduces the amount of naturally-occurring sugar that is found in fruits.

Juicing is something I began after receiving a cancer diagnosis several years ago, and I have continued with it, sometimes on a daily basis, sometimes much less often. It has made a tremendous difference in my health – my energy has increased, and I feel stronger, lighter, and more focused. My skin has improved and it has helped in fighting off cold and flu and in alleviating aches and pains. But don’t take my word for it – see how YOU feel!

Juicing is beneficial because it:

  1. Helps to move toxins out of the body. Detoxification must happen on a daily basis. Toxins exist in our bodies from environmental pollutants, foods and stress and need to be excreted regularly to prevent toxic buildup, which can lead to disease.
  2. Provides light energy and life-supporting nutrients. The body receives a large amount of nutrients that are absorbed quickly into the body – a very efficient way of ingesting many vitamins and minerals! Because the fiber is removed, these nutrients enter the blood stream more quickly. (For this reason, it’s better to juice mostly vegetables, as they are naturally lower in sugar than most fruits. It’s important to avoid a spike in blood-sugar, which could result from drinking fiber-free fruit juice. However, some fruit does help to sweeten juices, can make them more palatable, and add supportive vitamins and minerals.) All of these nutrients provide energy and support every last cell in the body.
  3. Gives your digestive system a break. Remember, the fiber is removed, which allows your energy to be used in other areas of your body besides working hard to break down food. This does a few things: 1) Gives you more energy. 2) Boosts your immune system. The majority of the immune system is located in the gut, so giving this system a break from doing its digesting job, allows it to work on its immune supportive functions. 3) Lets the digestive system rest, rebuild, and rebalance.
  4. Jump starts weight loss. 50% of your body’s ability to lose weight depends on how many toxins are in your body. Helping the body to remove those toxins can jump start weight loss. Juicing helps to cleanse your body of toxins.
  5. Restores balance in the body on many levels. Juicing supports the blood’s pH balance, which is (or should be) slightly alkaline. Eating too many processed, sugary and animal foods contributes to an acidic environment in the body, which can cause inflammation, imbalance and ultimately disease. Disease cannot thrive in an alkaline body.

There’s still time to join our 7 Day Juicing Challenge! It started July 28th, but you can jump right in! Sign up here.

 

Secrets That Can Help You Live Longer from Dr. Mercola

Yesterday, Dr. Mercola posted a great article called, “Secrets that Can Help You Live Longer.” While the article includes some great information, secrets-longevity based on research, the one area that stood out to me is how food can help you prevent chronic disease and live longer, and it talks specifically about cancer prevention and treatment diet.

One of the areas I’ve been exploring lately is my own personal diet – I’m currently 6 months pregnant and hungry ALL THE TIME! – so exploring how many grains, fats, proteins, etc. seem to work best for me right now has been an interesting challenge. I’ve been increasing healthy fats, like avocado, coconut/coconut oil/coconut milk, nuts and seeds, olive oil, and local grass fed butter, not only for me but also for my 2 year old. Below is an excerpt from Dr. Mercola’s article about consuming more fats, eating less or ideally no refined grains and sugars, and watching your protein intake.

“Mounting research confirms that when your body becomes accustomed to burning fat instead of sugar as its primary fuel—which is what happens when you intermittently fast—you dramatically reduce your risk of chronic disease.

Becoming fat adapted may even be a KEY STRATEGY for both CANCER PREVENTION and TREATMENT, as cancer cells cannot utilize fat for fuel—they need sugar to thrive. [...]

Ideally, you’ll want to replace all forms of processed and refined sugars and grains with healthy fats such as butter, olive oil, coconut oil, avocado, grass-fed meats, and raw nuts. Many would benefit from getting as much as 50-85 percent of their daily calories from fats. [...]

Most people also eat far too much protein for optimal health. Consider reducing your protein levels to one gram per kilogram of lean body weight unless you are in competitive athletics or are pregnant. [...] The reason for this recommendation is because excessive protein intake (you do need some) can have a great impact on cancer growth…

This pathway is ancient but has only become the subject of scientific investigation in the last 20 years. Odds are very high your doctor was never taught this in medical school and isn’t even aware of it. Many new cancer drugs are actually designed to target this pathway. Other drugs using this pathway have been shown to radically extend the lifespan in animals. You don’t need a drug to make this pathway work for you, though. You can ‘biohack’ your body by restricting your protein intake and, again, replacing the decreased protein with healthy fats.”

Full article here: http://bit.ly/1kHdMCI

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Super Simple Overnight Oatmeal

 

Today we have a guest post from our friend Kirsten Scarcelli of Nourish Yourself Now, our Portland, Maine affiliate who offers plant-based cooking classes and much more! Read on for her simple breakfast recipe and give it a try! This one requires almost no time or effort. :)

Super Simple Overnight Oatmeal

As fall quickly approaches, and we are getting back into busier work and school schedules, do you find yourself needing to get out the door fast in  the morning? No time to make a healthy breakfast? Here is a tasty, super quick recipe that you can prepare the night before (this also works well, if you travel a lot!). I found the original recipe in Dr.McDougall’s “Starch Solution”. I adapted it slightly. Give it a try. It has lots of protein, soluble fiber, and no cholesterol and is a good source of iron and manganese. And best of all, it tastes yummy and will keep you full all morning.

SUPER SIMPLE OVERNIGHT OATMEAL

Serves 1

1 cup rolled oats
1 cup plant milk or water
½ tsp. ground cinnamon
Sliced banana, berries or other fruit (optional)

Stir together oats and cinnamon, and then add plant milk (or water) in a bowl or air tight container. Make sure everything is well coated.
Cover and refrigerate overnight, if using plant milk. If using water, you can leave bowl out on the counter, if room temperature is preferred.
In the morning eat cold or reheat on stovetop for a few minutes. You might need to add extra liquid.
Top with fruit and enjoy.

Tip:  I like my oatmeal very thick, so I pour boiling water over the mixture and stir. I wait until cooled, and then cover it up and leave bowl out on the counter overnight. Yummy!

Recipe adapted from: The Starch Solution, John A. McDougall, MD and Mary McDougall

***If you would like more support with food and your health, with a holistic (or whole-body) approach, try out a complimentary health consultation via phone with one of our health coaches. You will also find lots of support, information and plenty of delicious recipes in our book, Kicking Cancer in the Kitchen.

Cancer-Kicking Gorgeous Goji Smoothie

 

gorgeous goji smoothie recipe

This smoothie is a simple one to make, and tastes so delish! Smoothies are generally a great option for people undergoing chemotherapy for cancer, since experiencing nausea, mouth and throat sores are common side effects. Smoothies allow you to consume some nutrient-rich calories, they go down pretty easily, and they don’t take much time to make. You can also take your smoothie and pour it into molds to make popsicles! – another ideal food during cancer treatment, and perfect during the summer, whether you’re facing cancer or not.

Whether you are going through conventional treatment or working on healing naturally,* this smoothie is full of restorative, healing, cancer-kicking foods that will nourish your body. Goji berries are full of antioxidants, those handy little cancer-fighters. Antioxidants minimize free radical damage that injures cells and damages DNA, causing cells to grow abnormally (which can lead to what we know as cancer in the body). Gojis are also a great source of Vitamin A, which is not only important for good vision, but also healthy cell growth and a strong immune system. Some preliminary studies using goji berry juice have found benefits in mental well-being and calmness, athletic performance, happiness, quality of sleep, and feelings of good health (1).

If you take warfarin (a blood thinner), you may want to avoid goji berries in large amounts or in supplement form: There may be some possible drug interactions with gojis. Goji berries may also interact with diabetes and blood pressure drugs (1). If you have concerns, check with your doctor, but enjoying goji berries in moderate amounts (even a couple times per week) is not likely to be a problem. And that’s a good thing, because you won’t want to miss out on this healthy, yummy treat!

Gorgeous Goji Smoothie

12 ounces cold water

1/4 cup dried goji berries

1 large very banana, preferably frozen

1 cup strawberries, frozen

2 tablespoons hempseeds

Add water and gojis to a blender and let sit for 5 minutes. Add remaining ingredients and blend until smooth. If the banana is not frozen, add a few cubes of ice and blend. Serve and enjoy.

 

*Does healing cancer naturally (without the use of conventional medicine) sound crazy? It’s been and continues to be done successfully! Annette and Kendall chose to take an integrative approach to healing from cancer, which means they combined what they considered to be the best of both conventional and alternative (natural) therapies. Look for more info on this in a future blog post!

(1) Source: WebMD

 

10 Reasons Why We Love Coconut Oil

 

10 Reasons Why We Love Coconut Oil

One amazing oil we love to use on a daily basis is coconut oil, and you’ll find several recipes in our book, Kicking Cancer in the Kitchen, that include this incredible ingredient.

90% of coconut oil is saturated fat – but fear not! This is not the type of fat we need to be concerned about (stay away from trans fats, instead!). Half of the fat in coconut oil is Lauric Acid, a medium-chain fatty acid that is converted into monolaurin in the body. Monolaurin exhibits antiviral, antimicrobial, antiprotozoal and antifungal properties. Many experts recommend taking up to 3 tablespoons of unrefined, virgin coconut oil each day to experience its benefits.

Read on for 10 reasons why we love coconut oil (besides the flavor!):

  1. Cooking: Coconut oil doesn’t break down at high temperatures and it has amazing nutritional properties. Great for cooking eggs, stir-fries, baked goods, and as a replacement for dairy (butter). Perfect for use in raw food recipes too.
  2. Healthy, Glowing Skin: Excellent massage oil, effective moisturizer for dry skin, and anti-aging. Use it daily for happy, glowing skin.
  3. Reduces Joint and Muscle Inflammation: Can be applied topically or consume regularly to help in reduction of joint inflammation.
  4. Hair Care: Helps provides essential proteins required for nourishing damaged hair. Try massage 1 teaspoon through hair, leave in for 20 minutes and shampoo and rinse.
  5. Heart Disease: The Lauric Acid in coconut oil helps prevent various heart problems and can lower cholesterol.
  6. Weight Loss: Coconut oil boosts metabolism and helps in taking off excess weight. In 1940, farmers tried to fatten livestock with coconut oil, but discovered that the opposite happened!
  7. Digestion: Improves digestive system by easing acid reflux and aiding in proper bowel function, helps in the absorption of nutrients and contains anti-microbial properties to help in dealing with fungi and parasites.
  8. Healing and Infections: Protects against infections, speeds up healing of bruises, antifungal, antiviral, antibacterial.
  9. Alzheimer’s Disease: 1 tablespoon of coconut oil twice a day has shown remarkable improvement for dementia.
  10. Protects against Cancer and HIV and other Infectious Diseases

20 Foods to Make Your Salad Sexy

 

20 sexy salad foods

For so many years we thought of green salads as being your basic lettuce, carrot, cucumber, tomato combo, with some store-bought dressing to top it off. Oh, and plenty of cheese. Now that we have expanded our foodie minds and opened our refrigerators to new ingredients, out salads have become far more nutritious and delicious! When you add nutrient-rich whole foods to your salad, you’re helping to increase energy, maintain a healthy weight, fight disease, get glowing skin, and feel more balanced and renewed. We’ve gone from so-so salad to SEXY SALAD, and it’s easy to do!

To start, let’s get away from the basic ice burg or even romaine lettuce. Try other lettuce varieties and add other greens, such as baby kale, collards, beet greens, arugula, watercress, spinach and mustard greens. You’ll get an abundance of nutrients from these greens, including calcium, iron, folic acid, magnesium, vitamin A, C, E and K – just to name a few!

Making your own dressing is easy: a little olive oil, water, lemon juice, sea salt, pepper, then add vinegar, garlic, pieces of avocado, ginger, etc., as desired. Be creative!

Here are 20 foods to add to your leafy greens. What do you like to add to your salad?

  1. Chickpeas (garbanzo beans)
  2. Marinated mushrooms
  3. Red or green cabbage
  4. Peas
  5. Hemp seeds
  6. Sunflower seeds
  7. Pecans
  8. Avocado
  9. Asparagus (raw or cooked)
  10. Radishes
  11. Pumpkin seeds
  12. Lentils
  13. Sauerkraut
  14. Peppers (raw or roasted)
  15. Berries
  16. Apple
  17. Fresh mango
  18. Chia seeds
  19. Brown rice
  20. Quinoa

Why You Shouldn’t Be “Vegan” or “Vegetarian” [Ditch the Diet Labels]

 

We sometimes get asked, are we vegetarian, vegan (or what)? Well, we are neither and Why You Shouldn't go Vegetarian or Vegan: Ditch the Diet Labelsboth and definitely the “what.” Confused? Let us explain: Honestly, we don’t like using labels very much (unless we’re reading the ingredients on a food product label, of course). Our walk and talk is more about focusing on real, whole food, more plant-based food and less about forcing ourselves to fit in a box or be part of a dietary trend. We’re not down with filling our plates with an ideology instead of health-boosting food that nourishes your body, mind and spirit.

And so we would also tell you not to necessarily become “vegan,” vegetarian” or anything else, unless of course you want to: If that is where your beliefs and passion lie and what makes you feel your best, that’s fabulous! Otherwise, we think labels are best left on boxes, and our food is best for enjoying and nourishing our bodies.

If you must label our approach, you could call it flexitarian with a focus on plant-based, whole foods. Flexitarianism is, in theory, a mainly vegetarian diet (or veggie-focused) but does allow for some animal protein. For us the meaning of this approach is broader, and we use it to refer to the practice of becoming aware of your body and its needs at every stage in your life and responding with personally appropriate dietary decisions. We are all unique and have different needs at different times in our lives, especially during cancer treatment. If a little quality animal protein gives you some needed energy during your cancer fight or otherwise, we aren’t going to scold you. In fact, we’ll even commend you for figuring out what your body needs.

We believe, and most other experts agree, that a whole-food, plant-based diet is the way to eat for optimal health. However, you can vary that quite a bit when experimenting with vegan, vegetarian, grain-free, nut-free, raw and every diet in between.

Allow yourself room to explore and alter your diet depending on your unique needs and situation. This is where bio-individuality comes into play. Bio-individuality means that we all have different bodies with unique genetic makeup, blood types, metabolism, genders and ages, so one diet is not going to be perfect for everyone. If we said that everyone should eat a vegan diet all of the time, we’d be wrong! One diet can’t possibly be the answer for every body, every day. Needs change from one person to another, based on age, makeup, location, climate, disease, treatment for disease and other changes throughout your life.

Many foodies and diet experts may tell you that their beloved diet is the right way to eat, that it’s THE answer. And it probably is – for them and for others. But not for everyone. In fact, it may be completely wrong for some. So don’t stress over figuring out the EXACT, perfect diet (there isn’t one), and then put yourself in a neat little box and label yourself (unless, as we said before, you believe passionately in a certain diet and want to give yourself that title). It’s entirely up to you! But if you’re just trying to eat well, and can’t seem to find your diet niche, just try to eat whole foods, get the processed and artificial stuff out, eat more/mostly plants and be flexible. Oh, and have FUN! :)

Cook for Your Life

 

Today we have a guest post from our friends at Cook for Your Life. The Kicking Kitchen and CFYL share very similar goals in offering food and cooking support to those affected by cancer, and so we are so pleased to introduce you to this wonderful organization!

Good nutrition is always important, but during cancer treatment and recovery, it’s crucial. At Cook for Your LifeCook for Your LIFE we believe that good health starts in the kitchen. Our mission is to improve the health of people touched by cancer by giving them the practical knowledge, tools and inspiration to cook their way through treatment and into a healthy survivorship. Though the idea of cooking through treatment may seem a daunting task, it doesn’t have to be, and we’ve learned that making even the simplest meal or snack can be extremely empowering.

CFYL’s founder, Ann Ogden, is a two-time cancer survivor, ex-fashion designer, and avid cook. During her time in the chemo suite for breast cancer treatment, she learned that though she was able to make herself a comforting and healthy meal for her post-infusion bad days, most of her chemo buddies had no idea what they should eat, let alone how to make it. Ann knew first-hand that a cancer diagnosis can leave a sense of powerlessness, she thought that by teaching her fellow cancer patients how to cook she could instill in them, even if just a small amount, a sense of control. After this realization she couldn’t see herself going back to her fashion career; she was more interested in getting people to lay off skirt steaks rather than worrying about skirt lengths. Her travels around the world in her fashion career informed her understanding of taste. Because of this, she was able to adjust to her chemo palate — kimchi on the days she wanted to taste something, and a bland soothing risotto for the days she was nauseated. She started giving tips to her friends with cancer and then expanded to teaching 101 cooking classes at the American Cancer Society’s Hope Lodge, where she still teaches classes today 6 years later. Now, with the help of a small staff, Ann runs www.cfyl.org where cancer patients, caregivers, and survivors can find healthy, healing recipes, read about current cancer and nutrition news, and even watch cooking videos – all free of charge!

In little ways cooking can remind you of your strengths – it certainly did for Ann. There’s nothing more empowering than putting nutritious food into your body, especially at a time when you often don’t have control over what goes into or what’s going on inside of your body. Even just steaming a few vegetables can be extremely satisfying.  If you’re unsure where to start, or if cooking intimidates you, The Kicking Kitchen and our website www.cfyl.org , are great resources.  Our site is designed to help people take dietary recommendations from their doctor or registered dietician and turn them into real, healing meals. At www.cfyl.org, you can find recipes based on what type of treatment you’re in, dietary restrictions, or even how you’re feeling. Great resources like The Kicking Kitchen, and CFYL can help you fight cancer with your forks and Cook for Your LIFE!

 

Why You Should Eat Sea Vegetables

 

Why You Should Eat Sea Veggies

Sea vegetables are a group of plants that grow in the ocean. You may hear them referred to as seaweed. Sea vegetables have been part of the diet of many native cultures in Asia and the Americas for thousands of years. These awesome veggies contain molecules that slow cancer growth, encourage cancer cell death and protect cells against radiation damage. They also stimulate the immune system, including the powerful natural killer (NK) cells, a type of white blood cell that is essential in rejecting tumors and virally infected cells.

Seaweed offers a broad range of minerals including all of the 56 essential and trace minerals so important for our health. It also is a good source of folic acid, iodine, magnesium, calcium and some of the B vitamins. Eating too many processed foods or foods grown in mineral-depleted soil can result in a lack of minerals in the body, leading to cravings for salty or sugary foods. Adding sea vegetables to your diet can help balance your energy levels and alleviate cravings.

The main sea vegetables used in the kitchen are nori (laver), kombu (kelp), wakame (alleria), arame, hijiki, agar-agar and dulse. Sea veggies can be used in soups and salads, to make sushi, shaken onto grains and beans in granulated form, and turned into delicious side dishes. Add a piece of kombu to beans or grains when cooking to up the mineral content and aid in digestibility.

If you are interested in learning more about how to simply add sea vegetables to your diet, let us know in the comments below! We may offer a webinar with instruction on making veggie sushi, seaweed salad and more!

 

Refresh Your Diet with Leafy Greens This Spring (Recipe Included)

 

Cashew Kale recipe from TheKickingKitchen.com

Spring is finally here! Even with the rain it brings, spring is one of my favorite seasons. Spring is a time of renewal and growth. We see it in nature as flowers bloom, grass turns greener, buds begin to open and the ground drinks up refreshing rainfall.

I’ve always loved springtime because I feel like it offers the opportunity for a fresh start. I finished cancer treatment just before springtime a few years ago, and moving into this new, life-sustaining season helped me to move onto a new phase in my cancer journey.

This doesn’t mean we need to make dramatic overhauls in our lives just because spring is here – and we can often feel the pressure to do so! But simply by opening the mind to new things – new foods, new people and relationships, new habits, and new opportunities – we begin to lose some of that stagnancy we often find ourselves in over the winter. And the days just seem a little brighter, clearer and more energized.

Another reason why I love spring is the abundance of food that becomes available, especially leafy greens! Leafy green veggies (kale, spinach, collards, chard, mustard greens, dandelion greens, and lettuces) bring vitality, energy and amazing nourishment to our bodies. They are the food most missing from modern-day American diets, and the food we usually need most. Greens are high in dietary fiber, calcium and iron. They also contain high levels of vitamin K, magnesium and folate and cancer-fighting phytochemicals such as vitamin C, lutein and carotenoids.

My first recommendation to clients who want to improve their diet for any number of reasons (increase energy, lose weight, balance moods, fight or prevent disease) is to add in more leafy greens. If you do nothing else – just get those greens in on a daily basis, if possible. Make a greens salad, steam greens or sauté kale, collards or spinach with a little olive oil, sea salt and garlic. Or try the recipe below from Kicking Cancer in the Kitchen.

Cashew Kale

Yield: makes 2 1/2 cups

Ingredients:

2 tablespoons olive oil

1 large carrot, thinly sliced into rounds (about 1/2 cup)

2 bunches kale, thick stems removed, thinly sliced (about 8 cups)

1 garlic clove, minced

2 to 3 tablespoons tamari (soy sauce)

1/2 cup raw cashews

1/4 cup raisins

Directions:

Heat the olive oil over medium heat and sauté the carrot for five minutes. Add the garlic, kale, tamari, cashews and raisins and sauté a few minutes until cashews begin to soften. Serve and enjoy!