Energizing Superfood Juices and Smoothies: Nutrient-Dense, Seasonal Recipes to Jump-Start Your Health

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Are you craving junk foods? Feeling sluggish and tired all the time? Fueling yourself on caffeine and sugar? Then it’s time to incorporate some Energizing Superfood Juices and Smoothies into your day.

Jump-start your body with superfoods in the form of juices, smoothies, and meals, with vegetables and fruits selected to coincide with fresh, delicious, seasonal produce. With over 40 unique and delicious combinations of vegetables, fruits, herbs, and spices, you can make these yummy green juices and smoothies right in your own kitchen, anytime you want.

And, to keep the green goodness going, there are more than 25 tasty vegetarian meal recipes included. Plus, find seasonal shopping lists that put an end to overbuying produce that can go to waste.

Following a foreword by author, Emmy-nominated star of The Big Bang Theory, new Jeopardy! host, and devoted juicer Mayim Bialik and an introduction by author Shauna R. Martin, who tells her inspiring story and explains how green juicing and eating seasonally can transform your health, progress through the seasons with nourishing recipes, including:

Apple Kiwi Ginger juiceSweet Potato Asparagus CasseroleStrawberry Pineapple Mint juiceAsian Spring Soba NoodlesHoneydew Watercress juiceSummer Quinoa SaladCreamy Avocado SmoothieAcorn Squash and Wheatberry Salad

So, if you’re ready to reset your body, lose weight, or just give yourself a much-needed energy boost, Energizing Superfood Juices and Smoothies has exactly what you need.

From the Publisher

WHY JUICE?

It was common for our ancient ancestors to eat up to six pounds (2.7 kg) of leaves per day.

But in modern-day throwback “hunter-gatherer” diets, much emphasis is placed on the “hunting” of meat by our ancestors, and we forget that wild game kills were few and far between. While our ancestors mostly subsisted on leaves, berries, and nuts, today the standard American diet consists mostly of animal protein. According to the Produce for Better Health Foundation, nine out of ten Americans don’t eat the recommended daily amount of fruits and vegetables. But these foods provide vital nutrients needed to fight disease and maintain good health. What’s more, the majority of the standard American diet consists of cooked food, and cooking results in the loss of many of the nutrients in the scarce fruits and vegetables that we do consume. And with our modern, fast-paced

lifestyle, who has time to eat six pounds of “leaves” a day?

So what is the solution?

Juice! Juicing dark leafy greens, along with other vegetables and some fruit, into a green juice can provide in a single drink many of the nutrients that so many of us are not usually getting.

The other benefit of juicing?

You are condensing these nutrients into a liquid form that is immediately absorbed by the body, with very few of the nutrients lost through the digestive process.

SPICY PINEAPPLE GINGER SMOOTHIE

This smoothie is nice and green, but has a fun spicy kick to it because of the ginger and cayenne. It will definitely wake up your taste buds first thing in the morning.

ORANGE CARROT PINEAPPLE JUICE

Though I really believe in the power of drinking your greens, drinking your carrots is equally beneficial. I had so many requests for a carrot juice that I set out to create one.

GLOWING SKIN SMOOTHIE

The ingredients in this smoothie all promote beautiful glowing skin, especially the kiwi. If you want to switch things up a bit, it’s fun to swap regular water for coconut water. Doing this will add electrolytes to your smoothie while offering a fun tropical taste.

STRAWBERRY PINEAPPLE MINT JUICE

Strawberries make a wonderful addition to a juice. They are chock-full of vitamin C and many other essential nutrients and antioxidants. For parents out there, my son loves strawberries and is fond of this green juice, so it’s kid-tested!

SWEET POTATO ASPARAGUS CASSEROLE

When you are vegan, you learn that it is best to bring your own dish to all potluck events, especially brunch events in Texas, which tend to mostly consist of bacon and egg tacos. My good friend Jennifer Anderson introduced me to this wonderful plant-based casserole, which is always a huge hit at potlucks, particularly at brunch, but also makes for a very filling dinner dish. Allow yourself about forty-five minutes baking time, but it takes less than ten minutes to prep.

KALE ORANGE SALAD

I love the combination of oranges and pomegranate seeds in the winter with sweet winter kale. This salad is so fun to make with winter–early spring kale from the farmers market.

RAW CARROT SOUP

When I step into fall, I always get the urge to make soup; however, most soups cook down vegetables to the point where there are not many nutrients left. So, I learned about raw soups many years ago and became hooked. If you need a little warmth, you can heat the soup a bit on the stove without cooking away all the nutrients. The raw food temperature limit is 115°F (50°C). When your food spends any time above this temperature, it will start to lose nutrients at a rapid rate.

AUTUMN BUTTERNUT SQUASH WITH SPINACH

I came up with this dish for our annual Halloween potluck gathering at a dear friend’s house. Her husband is a chef and other chef friends attend, so I wanted to bring something special. This dish has become such a hit that I usually make it for Thanksgiving and Christmas holiday potlucks as well. I have sized this recipe down to make a hearty dinner for one.

Publisher ‏ : ‎ Rock Point; Reprint edition (December 24, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 128 pages
ISBN-10 ‏ : ‎ 1631066420
ISBN-13 ‏ : ‎ 978-1631066429
Item Weight ‏ : ‎ 15.2 ounces
Dimensions ‏ : ‎ 6.88 x 1 x 8.5 inches