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Why I drink Celery Juice

When I drink organic celery juice in the morning on an empty stomach, I immediately notice results. First, I notice that my mood is instantly elevated. Second, my brain fog is gone. Third, I can feel it go to my stomach and it keep me satiated until lunch.

In general, celery juice keeps my energy levels up all day long. On nights that I receive less than optimal sleep, I will have immense energy levels the next day following 16 ounces of celery juice.

Having sensitive skin means that I am prone to reactions from almost anything. Celery heals my skin completely within three days as opposed to a week or more. In general, celery makes me feel like the most “me” that I could be. 

What Celery Juice could do for you

Celery juice has been known to alkalize, aid in digestion, repair DNA, heal fibromyalgia, diminish cancer, clear various skin conditions such as psoriasis, cure diabetes and hypoglycemia, calm anxiety and brain fog, and cure eye dryness,  just to name a few. “There is nothing that equals the simple power of pure celery juice” (William 132-134).

How to implement celery juice into your routine

Try drinking just 16 oz organic celery juice every morning on an empty stomach to see results. One bunch of celery yields about 12-20 oz of juice. Wait 15-30 minutes before consuming anything else.

 

Works Cited
  • William, Anthony. Medical Medium Life-Changing Foods. California, Hay House Inc., 2o16.

 

Katelynn Quain is currently studying to become an Integrative Nutrition Health Coach. She’s passionate about preventing chronic disease and childhood obesity by educating people on plant-based lifestyles.

 

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Ingredients
  • 4 cups unpacked basil
  • 1 ½ cups sunflower seeds
  • 3 oz lemon juice
  • 4 tbsp. nutritional yeast
  • 1 ½ tsp. salt
  • 4 oz water

Directions

Place all ingredients in blender until sunflower seeds are smooth and all ingredients are well combined. 

Katelynn Quain is currently studying to become an Integrative Nutrition Health Coach. She’s passionate about preventing chronic disease and childhood obesity by educating people on plant-based lifestyles.

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Daily Juice Cafe by Melinda Nelson - 5M ago

This shot is a quick way to soothe your body and elevate your mood. Maca & cacao are great for boosting your mood and the tart cherry juice & cinnamon is good for fighting inflammation. Take this daily or for a quick pick me up!

 

  • 2oz tart cherry juice
  • 2oz almond milk
  • 1 tsp maca
  • 1tbsp cacao nibs
  • ¼ tsp cinnamon
  • Blend & enjoy

 

Chrissy Gentzel is an Integrative Nutrition Health Coach in training. She has a passion for yoga, a love for cooking and enjoys being out in nature on her free time. She was originally influenced by her mother throughout her childhood and has since started to pass those traits and characteristics to her daughter.  Sharing these ideals with her family and her friends, she promotes and believes in the power of healing through nutrition. 

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What is apple cider vinegar?

Apple cider vinegar is essentially fermented apple juice that can be used in food, used topically, or taken by itself for its many health benefits.  Apple cider vinegar is anti-fungal, anti-bacterial, and contains probiotics as well as antioxidants.

How is ACV made?

Apple cider vinegar is made from apples which have been cut, then covered with sugar water. The sugar then turns into alcohol, the alcohol into acetic acid due to a bacteria known as acetobacter.

What can ACV do for my skin?

ACV is known for its many health benefits. This toner can help to clean out your pores and regulate oil production levels. I have noticed when I’m not using my toner twice daily, I will get a small breakout. I have yet to find a toner in store that works as well for me as this one does.

Choosing your ACV

Make sure to choose an organic, raw, unfiltered, and unpasteurized ACV that contains the mother. This is very important due to the living enzymes it contains, which aids in boosting the effectiveness of its healing properties. The mother is the yeast and bacteria created by the fermentation process. Keep in mind that the majority of healing elements ACV has to offer are only present if it contains the mother, one being probiotics, for example.  

How to make the toner

 What you will need:

  • Spray bottle
  • Distilled water
  • Apple Cider Vinegar
  • Young Living essential oils

In a spray bottle, combine 3 parts distilled water to 1 part ACV with essential oils as desired such as lavender, frankincense, or tea tree oil.

Use twice a day after washing your face.

Keep in mind that this is the ratio my skin prefers. I now have normal skin, but I used to be acne prone and extremely oily.

I attribute the improvement of both my acne and oil in part to this ACV toner.

Use more ACV if you have extremely oily skin, but I don’t recommend using more than a 50:50 ratio.

Use less ACV if you have very dry skin and consider limiting your use of the toner to 2-3 times a week.

Do not use on irritated skin.

Application

After thoroughly cleansing your face, use a cotton ball, or other clean material that is gentle on the skin. Spray directly on the face, or spray directly on the material first. Lightly dab over face, avoiding the eye area. Do this until there is no residue. Follow up with the rest of your skincare routine. I prefer to follow up with an avocado oil mixed with essential oils to keep my routine simple.

 

Katelynn Quain is currently studying to become an Integrative Nutrition Health Coach. She’s passionate about preventing chronic disease and childhood obesity by educating people on plant-based lifestyles.

 

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Daily Juice Cafe by Melinda Nelson - 6M ago

Maca is one of those healthy ingredients that we are starting to see on grocery store shelves, at smoothie bars and health food cafes. Maca is an ultimate super food, with anti-cancer properties and a high ORAC count, this is something you can incorporate almost every day.

There is evidence of maca being cultivated as far back as 2600 years ago in South America. The incans used it as one of their currencies, tributes and the warriors were said to consume maca before battle for strength and stamina. Ancient peoples have been utilizing macas healing and therapeutic qualities way before it became the new “it” superfood. Maca continues to grow at an altitude of 10,000 feet above sea level, making it the highest growing crop on earth. It takes 7 to 9 months to fully mature and be cultivated. Maca is grown in an extremely harsh environment, high in the Andes with intense winds, constant sunlight and a daily temperature fluctuation of about 50 degrees. Any plant able to thrive in such stressful conditions is called an adaptogen. An adaptogen is a nutritive substance that counters adverse chemical, physical or biological sources of stress by raising none specific resistance, allowing the organism to “adapt” to stressful situations. Adaptogens are extremely beneficial for the human body and some of the benefits are; boosting the immunity, balancing hormones, increased cognitive function and its chock full of antioxidants.

​Other than being an adaptogen, maca has some other interesting health boosting qualities. Maca nourishes on a cellular level; it provides macro and micronutrients, including 31 different minerals. Maca also alters the endocrinesystem to help improve the thyroid. It helps bring back a natural homeostasis in the body. Maca increases fertility in animals and humans and can also be used as an aphrodisiac. It normalizes steroid hormones like testosterone, progesterone and estrogen. So, it’s an all-around systems stabilizer.

In conclusion, maca is not to be reckoned with. Whether you need your immunity boosted or your mood elevated, maca can help. Maca is the malty mineral you can throw in your drinks, shots or superfood snacks. So, go ahead and grab a Cosmic Trigger at Daily Juice and enjoy!

References:

 

Chrissy Gentzel is an Integrative Nutrition Health Coach in training. She has a passion for yoga, a love for cooking and enjoys being out in nature on her free time. She was originally influenced by her mother throughout her childhood and has since started to pass those traits and characteristics to her daughter.  Sharing these ideals with her family and her friends, she promotes and believes in the power of healing through nutrition. 

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These are a few of my most favorite foods to give my 18 month old vegan. These foods have clean ingredients, are either pre-made or easy to fix, and your toddler will love them.

1. Hilary’s veggie burgers and veggie bites

I recently discovered these veggie burgers and veggie bites. They are delicious and they only take a few minutes to make. Just heat them up in the oven or on the stove. I really appreciate these because they are organic and made from whole foods such as various beans, roots, quinoa, and greens. I have found the veggie burgers at sprouts for $2.99 for 2 patties and $4.29 for veggie bites.

 

2. H-E-B Organics toasted o’s cereal

I try to limit the amount of flour in my toddler’s diet, however, any parent knows how handy finger foods can be. That being said, I prefer to use these when he needs a quick snack if I don’t have any other option, rather than as a meal. My go to “o” cereal is the H-E-B organics toasted o’s because they have few ingredients, and are made with whole grain oat flour and rice flour. They are $2.98/box and are USDA organic.

 

3. Quaker quick 1-minute oats

One of my favorite foods to give to my son is oatmeal. There are many options when it comes to oats, but quickest option is most likely going to be the Quaker 1-minute oats. I just fill a bowl half way with oats, cover with water and cook in the microwave for two minutes. I also like to add some flaxseeds, cinnamon, and turmeric as well. For an organic option, try the Bob’s Red Mill brand.

4. Racconto sweet potato gnocchi

One of my son’s most favorite meals is gnocchi. Due to the quality of ingredients, it is an infrequent meal, but if I’m going to give him gnocchi, it’s going to be sweet potato gnocchi. The thing I like most about this gnocchi is how quick it is to cook and the fact that it is mostly made from sweet potatoes, so it has few ingredients. All you have to do is put the gnocchi in hot water for a few minutes, then serve with your choice of a sauce (my son prefers marinara). Just be sure to cut them to the appropriate size for your child to eat. You can find these at H-E-B for $2.49 each.

 

5. Pouches                                                

Pouches are my son’s favorite snack, so much so that I buy them by the case. Beech-Nut and Plum Organics are the brands I buy most frequently. I will only purchase pouches if they are organic and have the necessary ingredients only without any preservatives. Be cautious about relying on what the front of the package says when buying pouches and always read the ingredients. The pouches I buy typically only contain fruit and vegetables as well as some lemon juice, rather than citric acid or other preservatives. Having at least two pouches a day, they are the biggest staple in my son’s diet. I always have a few handy because he will never turn down a pouch whether he’s teething, tired, grumpy, or sick. His favorite flavor is pear, purple carrot, and blueberry by Plum Organics.

 

6. Pupusas

Pupusas are something I recently discovered on a shopping trip to sprouts. Similar to the Hilary’s burgers and burger bites, this brand of pupusas has a regular sized pupusa, as well as bites, which would be ideal for toddlers. It contains few ingredients and are gluten free.

 

7. Potatoes  

It may seem like common sense, but potatoes are actually one of my favorite foods to give my son. Whether it be white potatoes or sweet potatoes, they are so versatile and my son loves them. I typically either cook the potatoes in a microwave and serve them mashed, or I chop them and cook them on the stove top with seasonings. For sweet potatoes, I tend to serve them as dessert with either honey or pure maple syrup, and cinnamon. When I serve white potatoes, I season them to taste, occasionally add vegan butter, or even some beans and guacamole on top. Potatoes are always a go to for me due to how quick and filling they are.

 

8. Zucchini Spaghetti

One of my son’s favorite foods is zucchini spaghetti. All you have to do is either spiralize your own zucchini, or get it pre spiralized from the store, boil for a few minutes until they are as soft as desired, cover in marinara (or sauce of choice), then cut into toddler size bites.

9. Milk

When it comes to vegan milk options, there is no shortage. My son’s favorite types of milks are almond, rice, and oat. Vegan milks are even pretty easy to make at home, if you’ve got a bit of patience. I tend to lean towards unsweetened milks. If you are making them at home, sweeten with dates, or stevia drops if you are wanting to sweeten it up a bit. Sometimes it can be hard to get my son to drink as much water as he should, but he has no problem getting the water he needs from vegan milks due to their high water content.

 

10. Seeds of change rice 

I have loved this rice ever since I discovered it. You just have to heat it up in the microwave for a few seconds, then it’s ready to serve. If you don’t have access to this brand, I’m sure there is something comparable at your local grocery store. My requirements for packaged, pre-cooked rice are vegan, minimal ingredients, and ideally organic.

 

11. Chickpeas

Chickpeas are one of my favorite foods to serve at home. I just buy organic canned chickpeas, rinse them, season them, and pop them in the oven for a few minutes. Make sure to either cut them in half, or crush them before serving to your child. Hummus is also another one of my son’s favorites, however, I have not found hummus in store that didn’t have preservatives his diet doesn’t allow him to have.

12. Amy’s rice mac & cheeze

This is for sure a treat. I don’t serve this to my son very often because in my opinion, it has a few unnecessary ingredients. However, it is SO delicious and the ingredients are so much cleaner than some non-vegan quick mac & cheese options. Even if you enjoy non-vegan mac & cheese, you are likely to enjoy this dairy-free option. It comes frozen, so all you have to do is heat it in the microwave for a few minutes and it’s ready to serve.

 

13. Daiya cheese

My favorite vegan cheese is the block of smoked gouda cheese. My son loves to eat the slices by themselves and it’s a great topping as well. I have made vegan barbeque sandwiches and vegan chicken sandwiches and it is amazing on top of both. I appreciate that it doesn’t have terrible ingredients, especially compared to other cheeses, vegan or non-vegan.

 

Katelynn Quain is currently studying to become an Integrative Nutrition Health Coach. She’s passionate about preventing chronic disease and childhood obesity by educating people on plant-based lifestyles.

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Daily Juice Cafe by Melinda Nelson - 6M ago

This citrusy vinaigrette is a great way to dress your salads at home while not just feeling not guilty about it, but feeling fantastic about it! This Citrus Vinaigrette calls for cold-pressed orange juice, which will give you the maximum nutrients possible. You can adjust any of the below ingredients to your liking.

 Ingredients

  • ½ Cup of fresh cold-pressed orange juice
  • 2 tablespoons of balsamic
  • 2 tablespoons of organic maple syrup
  • 1 tablespoon of Olive Oil
  • Salt and Pepper, tt

Method 1 

Add your orange juice, balsamic, maple syrup, olive oil, and salt and pepper to your mixing bowl. Use a whisk to combine ingredients. Mix until dressing is emulsified. Add salt and pepper and continue mixing. Store in an airtight container for up to 5 days.

 

Method 2

Add all of your ingredients to a high speed blender. Blend until mixed and emulsified. Add salt and pepper to your liking and pulse a few additional times. Store in an airtight container for up to 5 days.

 

Hailey Gowan is an Integrative Nutrition Health Coach. She has a passion for seeing people find optimal health through whole foods, plant-based nutrition and a balanced lifestyle. Hailey is also a plant based chef in training and hopes to make eating a plant based diet more attainable. To follow Hailey's journey or to set up a free consultation, visit www.theheirloomcarrot.com.

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Daily Juice Cafe by Melinda Nelson - 6M ago

You guessed it I am speaking of the strawberry. I love this fruit. It has a beautiful bright red color and a juicy sweet taste. It can be mixed into a numerous amount of meals and drinks. These beauties can be put into smoothies, juices, and shakes. They can be used in cakes, cupcakes, cookies, tarts, pies, and ice cream as natural sweeteners. Lets not forget about jams, purees, salads, yogurts, and acai bowls. Who needs extra ingredients when it comes to strawberries? They can be eaten alone!

This fruit is low in calories and low in sugar. One cup of strawberries contains only 47 calories and 7 grams of sugar. Although protein content is low, strawberries certainly makes up for it in Vitamin C. One cup of strawberries contains 141% of Vitamin C. This means you can get natural energy AND beautiful skin. Strawberries are certainly a trigger to endorphins, meaning they literally make you happy.

Fun Fact: The strawberry was a symbol for Venus, the Goddess of Love, because of its heart shapes and red color.

 

Felicia Jackson is an Integrative Nutrition Health Coach and a store manager at Daily Juice Cafe's West University location. She is on a mission to improve her own life and help her family do the same. Ultimately, Felicia aims to use her personal experiences to educate others about health & wellness and help them find a balanced lifestyle.

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Before knowing the facts about fresh, cold-pressed juice, I didn’t fully recognize the positive impact it could have on my health.

I gave up meat in 2010 and became fully plant-based in 2014. I initially explored all variations of a plant-based diet, but I was hesitant to juice regularly. I already considered my diet to be very healthy. I didn’t believe juicing would give me any additional health benefits that could outweigh the work of making my own juice or the price of buying bottled juice.

After attending a raw food and juicing retreat in Costa Rica last year, my opinion started to shift. At the retreat, I replaced my morning coffee with a green juice, and after two days I didn’t even crave caffeine any more.

I remember thinking, “There must be something to this green juice thing.”

I began regularly incorporating green juice into my diet after returning to Austin, but when I started drinking unprocessed, cold-pressed juice, there was a noticeable difference in my health.

I value fresh, real food. I’m the type of person that buys produce every day. I want to know my food will start to spoil if left uneaten for a few days. That’s how I know it’s still living.

When it comes to juicing, my standards are the same.

Unlike many juice bars or retailers, Daily Juice does not high pressure process (HPP) their cold-pressed juices. HPP is the most common form of secondary juice processing. During HPP, bottles are submerged in water to kill microorganisms and extend shelf life 30-45 days.

                                                                                                                                                                                                                                              When I stop by my local co-op and get a fresh bunch of kale, I know I need to eat it within the next few days. If someone told me I could leave it in my fridge for 30-45 days, I would easily assume something unnatural was occurring and pass on the purchase.

There are some benefits to HPP’ed juice like lower cost and longer shelf life, which can make juice more affordable and accessible. But when the option is available, I go for unprocessed, cold-pressed juice. I want the freshest, most nutrient-dense option available because I know it’s what my body craves.

Here are the top three benefits I’ve experienced since incorporating real juice into my diet:

  • Curbed cravings: SIX pounds of produce go into each bottle of green juice. When a craving strikes, rather than reaching for a quick snack to munch on, I chug a bottle of Depth Charge. In those 16 ounces, my body is getting WAY more nutrients than it would in a bag of veggie chips or in a little trail mix. By the time I’m done with the bottle, the cravings are gone and my energy is boosted.
  • Reduced Inflammation: When you juice, the body takes all the energy it would spend on digestion and focuses on healing itself. Not only do you abstain from foods that might irritate or inflame your gut, but your digestive tract has an opportunity to relax. Whether on a cleanse or simply replacing a meal with some juice, I notice relief from bloating and inflammation almost immediately.
  • Clearer skin: Im nearing 30, and my skin has never looked better. Not only is juice packed with nutrients, it’s also incredibly hydrating. The produce used in juice can help the body eliminate toxins that may be harmful to the skin, and it can help promote skin repair and maintenance. I don’t have an elaborate skin routine. In fact, I barely use any products on my skin, but it remains smooth, soft, and blemish free.

Today, unprocessed, cold-pressed juice is a regular part of my routine. It’s improved my health and vibrancy and reinforced the value of freshness in my diet.

For advice or coaching on incorporating juice into your diet, reach out to me at melinda@melindacnelson.com or visit me at the Daily Juice on Far West in Austin.

 

Melinda Nelson is an Integrative Nutrition Health Coach and Program Manager at Daily Juice Cafe. She is passionate about real food and authentic living. You can visit Melinda at our Far West location and follow her journey at MelindaCNelson.comon Instagram @melindacnelson, or on Facebook.

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We are starting to see the juice movement everywhere. Restaurants, farmers markets and even grocery stores. When you start looking closely you can see that even though the juices are the same, the way they are made is not. There are two ways a juice can be made. The first is through a high-pressure process (HPP). This is when you use high pressure to reduce microbial content in the juice, so it can travel and last longer on the shelves. The second is cold pressing. Basically, you grind up produce and squeeze out as much juice possible.

When you go into a grocery store and see the abundance of colorful juices, this most likely is made using high pressure process. When juices can sit on a grocery store shelf for longer than 7 days you know this has been HPP'ed.  HPP is a process where fresh juice is bottled, then put into a hyperbaric chamber and there it is exposed to roughly 80,000 lbs of pressure. That is almost 6 times more pressure than the deepest part of the ocean! This large amount of pressure is a form of pasteurization that doesn’t use heat. The bottles are set in cold water and pressure of the water pushes onto the bottles and any microbes present. It has been discovered that yeast, mold and microbes cannot survive is high pressure environments. So, the HPP juices have a longer shelf life and can be shipped far away from the original sources without worry. Unfortunately, there is a downside. While pressure is killing potential, harmful microbes, it is also killing the live enzymes present in the produce. The vitamin and mineral rich enzymes are what are in all vegetables and fruit in their natural form. When you take these away you are taking away the very thing that makes fruits and vegetables some of the healthiest foods on the planet. All fruits and veggies have enzymes that bring about a specific biochemical reaction; whether it be helping with digestion or removing toxins. These are what make fresh juices such a boost of health. When you remove the fiber and drink the juice of fruits and veggies you bypass the digestions and these nourishing enzymes go straight to the blood stream. A true burst of health.

The second method is my personal favorite, cold pressing. It can be found at certain juice bars. This is different then the juicers you can buy or typically see at a juice bar. Cold pressing juice does not involve any heat or fast movement. You start with grinding up fresh produce and place it between two plates. The plates use slow, strong pressure to squeeze the produce together, yielding as much juice as possible. This process takes a little more time and effort, but it is well worth it. Since there is not heat or fast movement you don’t lose any of the enzymes in the produce. This makes the juice a completely raw, living food. Not loosing out on any of the natural health properties of the produce.

The great thing about juicing is that you can easily get your recommended serving of produce daily. Whether it is cold pressed or HPP’ed you can appreciate the fact that the one bottle of juice has up to 4lbs of fresh produce in it. I am thankful for the fact that we do have the technology to make these nourishing juices available to people all around the globe with HPP. This technology is something that is great for places that don’t have access to cold pressers or juice bars. If given the opportunity, cold pressed is the way to go. It’s packed full of all living enzymes to optimize your health.

 

Chrissy Gentzel is an Integrative Nutrition Health Coach in training. She has a passion for yoga, a love for cooking and enjoys being out in nature on her free time. She was originally influenced by her mother throughout her childhood and has since started to pass those traits and characteristics to her daughter.  Sharing these ideals with her family and her friends, she promotes and believes in the power of healing through nutrition.

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