This digital edition published by Parragon Books Ltd in 2015 and distributed by
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LOVE FOOD is an imprint of Parragon Books Ltd
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10 9 8 7 6 5 4 3 2 1
ISBN 978-1-4723-9817-8
Project managed by Andrea OConnor
New recipes by Mima Sinclair
Designed by Beth Kalynka
New photography by Max and Liz Haarala Hamilton
Introduction and additional text by Judith Wills
Production by Joe Xavier
Notes for the Reader
This book uses standard kitchen measuring spoons and cups. All spoon and cup measurements are level unless otherwise indicated. Unless otherwise stated, milk is assumed to be whole, eggs are large, individual vegetables are medium, and pepper is freshly ground black pepper. Unless otherwise stated, all root vegetables should be peeled prior to using. Garnishes, decorations, and serving suggestions are all optional and not necessarily included in the recipe ingredients or method.
While the author has made all reasonable efforts to ensure that the information contained in this book is accurate and up to date at the time of publication, anyone reading this book should note the following important points:
Medical and pharmaceutical knowledge is constantly changing and the author and the publisher cannot and do not guarantee the accuracy or appropriateness of the contents of this book.
In any event, this book is not intended to be, and should not be relied upon, as a substitute for appropriate, tailored professional advice. Both the author and the publisher strongly recommend that a physician or other healthcare professional is consulted before embarking on major dietary changes.
For the reasons set out above, and to the fullest extent permitted by law, the author and publisher: (i) cannot and do not accept any legal duty of care or responsibility in relation to the accuracy or appropriateness of the contents of this book, even where expressed as advice or using other words to this effect; and (ii) disclaim any liability, loss, damage, or risk that may be claimed or incurred as a consequencedirectly or indirectlyof the use and/or application of any of the contents of this book.
GREEN JUICING IS NO LONGER THE PRESERVE OF MOVIE STARS, SUPERMODELS, AND VEGANS. EVERYONES GONE MAD FOR IT, AND NO WONDER. IF YOU WANT TO LOOK AFTER YOUR HEALTH, WELL-BEING, WEIGHT, AND APPEARANCE, THERE IS SURELY NO EASIER WAY TO DO IT THAN BY INCORPORATING JUICING INTO YOUR DIET.
SO, WHO IS IT IDEAL FOR?
Virtually everyone can benefit from including green juices, smoothies, shots, and soups in their diet. Theyre easy, quick to make, and great for people short on time. Theyre portable, tooso make and take to the officeand versatile, with sweet, sour, savory, and spicy notes.
WHY IS IT SO HEALTHY?
With ingredients such as raw vegetables and fruit as well as health-boosting micro-ingredients, herbs, and spices, clean and green recipes literally are a health boost in a glassor bowl. If you juice regularly, youll be getting all the vitamins and minerals you need, a high level of antioxidants, and various types of dietary fiber.
HOW TO BUY THE FRESHEST INGREDIENTS
Always buy the best-quality, freshest products you can findthey contain more nutrients and flavor. Organic produce should be first choice where possible. Try buying at a farmers market for local produce, shop online for produce delivery boxes, or grow some of your own. Always choose the freshest-looking produceavoid anything discolored or wilted, which will have lost vitamins B and C and enzymes.
PANTRY STAPLES FOR GREEN JUICING
Although most of your juicing and blending ingredients will be fresh, a few staple additions to your pantry will make your juices even healthier.
Try these:
Spices, such as ginger, cayenne pepper, turmeric, and cinnamon
Supplements, such as maca and wheatgrass powder (a high-protein powder)
Spirulina and chlorella are both chlorophyll-rich and available in powder and pill form
Nuts, seeds, and nut and seed butters
Superfoods, such as Manuka honey, coconut, dried acai, and goji berries, raw cacao powder, vanilla beans, hemp seed oil, and seeds
Long-life versions of rice milk, almond milk, and coconut milk
HINTS AND TIPS
FOR JUICING SUCCESS
NO. 1 KEEPING YOUR PANTRY SUPPLEMENTS FRESH
Pay attention to any expiration dates and discard out-of-date items
Store all items in a dry, dark, and preferably cool place, in a sealed container
Always keep liquid supplements in the refrigerator
NO. 2 GET A GOOD BLEND
Make sure all your vegetables and fruit are chopped as necessary into similar sizes; soft fruit, such as bananas, can be in larger chunks, while hard items, such as carrots, should be chopped small
Always use the provided plunger for feeding items into a juicer
Put solids into a blender bowl and add liquiddont try to blend without added liquid
For hard fruit or vegetables, try the highest setting for a smoother blend
NO. 3 PREPPING YOUR VEGETABLES FOR JUICING AND BLENDING
Wash in cold water to cleandont soak (youll lose nutrients)
For tough-skinned vegetables and fruit and citrus, especially waxed items (unwaxed organic versions are available), peel, core, and/or seed as necessary before juicing
Some fruit, such as avocados and mangoes, should be pitted because the hard pit will be impossible to pulp
NO. 4 DRINKING YOUR JUICE OR SMOOTHIE
To retain the most nutrients, drink your prepared juice or smoothie immediately
Cold-pressed juices tend to store well for longer (24 hours or more), if kept in the refrigerator
Always use an insulated drink or soup container if you want to blend your juices or smoothies to goor put a regular travel mug in an insulated bag
NO. 5 MAXIMUM NUTRITION
To retain as many nutrients as possible, remember juices and blends should never be heatedheating destroys enzymes, vitamin C, and the B-group vitamins
Cold-press (masticating) juicers may be preferable to centrifugal juicers, which create a lot of heat