Green Juice: Can It Be Yummy? I’m in Arizona to Find Out!

I’ve just checked into An Oasis of Healing to study what Dr. Thomas Lodi, M.D., does to help people. One of my readers, Inge, read what we’re doing and wrote about how much she loves Dr. Lodi, who has been helping her. She wasn’t the only one of our readers to write telling us they’ve been treated and greatly benefited by Dr. Lodi’s work.

I’ll be filming interviews and treatment there, and I’ll be participating too, myself, in a 5-day juice fast and the treatments that are safe for healthy people.

Inge wrote us that Dr. Lodi does wonderful raw vegan classes at his clinic, and that they have the best-tasting green juice she’s ever had.

I just bought a Norwalk Juicer. I’ve always been curious about it not only because it’s $2,500, and because the alt-cancer docs use it, but also because it’s quite a contraption and the best juicer available. I’ll do a video soon. It grinds the plants, then presses them in a second step. You get about 50% more juice from a Norwalk than the others (Champion, Omega, Jack LaLanne, etc.) and there is no damage to the plant or heat involved.

I discovered this week a huge patch of collard greens in my garden that somehow escaped use all summer. What to do with it all?! I made two quarts of collard juice, and added some of the yummy apples from my tree, and organic carrots. It was……not super good.

I drank it all, but it took me three days and I felt a little nauseous every time I thought about it. So I was curious about the yummy green juice Inge told us about. So Clothilde in Dr. Lodi’s office gave me this recipe. Apple, lemon, and ginger seem to be what cut the “green” taste:

An Oasis of Healing’s Green Juice Recipe

Yields approximately 2 quarts of juice

Use only organic ingredients

10 stalks of Celery

1 to 2 Cucumbers (peeled if waxed)

2       bunches Kale

2       bunches Spinach

2       bunches Dandelion

1       Granny Smith Apple (Optional)

½     stalk Broccoli

1       Lemon (peel the yellow rind, being careful to leave as much white pith on the lemon as possible

¼ ” Ring of fresh Ginger Root, peeled

7 to 10 stalks of Parsley (Add last, after all the other ingredients have been juiced, because it tends to bind in the juicer)

This recipe makes approximately 2 quarts of juice depending on the freshness, ripeness and water content of the vegetables. Cut recipe in half to yield 1 quart.

Taste and adjust ingredients to your liking.

Tips for success:

  • Strain fresh prepared juice to increase absorption and benefit to the body.
  • Store juice in glass jars with rubber seal.   Fill jar as full as possible, as extra air trapped in the bottle destroys nutrients.
  • The highest nutritional value is within the first 45 minutes after making the juice.   This is not always feasible; however, do not make your juice the night before.   At a minimum, make your juice each morning and evening.

Buy enough vegetables for a week’s worth of juices:

  • When you bring the vegetables home, wash immediately and dry thoroughly. Cut off root end of spinach and celery to separate, rinse thoroughly with water to remove all dirt.
  • Use salad spinner to dry spinach, dandelion, and kale.   Place all other vegetables on towels to air dry thoroughly.
  • Buy green stay fresh bags for vegetables.   Portion the vegetables out according to the number of juices you will make.   (i.e. Enough veges. for 1 qt of juice per day for a week, then portion & pack veggies in 7 bags)   Pack green veggies only NOT including cucumbers.   Cucumbers, lemons, apples, and ginger are prepared at time of juicing.   If using paper towel to dry and store veggies use chlorine free variety.

8 thoughts on “Green Juice: Can It Be Yummy? I’m in Arizona to Find Out!

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  1. Is juicing better than putting all these things into a green smoothie?! What are the differences between juicing and blending? I thought that consuming all the plant fiber was a good thing. Please help! =)

    1. Angela, green smoothies are quick to make and have tons of fiber. They’re GOOD. Juicing requires a lot of cleanup and I find that most people, just for prevention, won’t do it. But juicing a quart of veggies is, as Dr. Lodi says, giving you “more nutrition than the average American gets in a year.” It’s all the phytonutrients of several POUNDS of veggies. Different things, both are great, GS is a fabulous lifestyle first step, juicing is IMO critically important for anyone wanting to starve out cancer cells.

  2. Hahaha — yep, collard greens don’t juice well — flavor-wise. You definitely found that out!

    I am very very interested in the 3rd-time ovarian cancer patient you mention being treated by Dr. Lodi. I am in that position myself — though I was already a raw vegan — and look forward to learning what her experience is.

  3. Robyn,

    I attended the event in Glendale last Friday and bought me some Ormus greens. I LOVE LOVE the energy it gives me and no longer crave coffee in the normal ritual. I noticed my appetite has been noticeably smaller than usual. Is this normal because of the Ormus greens or because I’m drinking my green smoothies? Maybe a combination of both? Cravings for sugar and white carb and junk food seem to have gone away. It could be psychological I can’t believe these positive effects can occur so quickly.

    1. Adriana, pretty exciting. That doesn’t happen for everyone, but it’s very common. You’re getting nutrition from your food rather than just calories now, and your body recognizes it!

  4. I did a 7 day juice fast in the summer and have found that, although I made some really yucky green juices, I really love them if I get the combination right. My favorite–spinach, cucumber, celery, fennel. I also found that adding ginger to just about anything made me love it. I don’t think another week-long juice fast is in my near future, but i was amazed with how my body responded. I’ll definitely always love the juice.

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