Why Juicing and Smoothies Aren’t Just a Fad

The juicing and smoothie craze has been going strong for some time now, and doesn’t show any signs of slowing. If you haven’t jumped on board yet, you might be wondering what the fuss is—how much can a glass of green liquid really do for you?

Quite simply, a lot.

Still need convincing? Consider Kris Carr, who was diagnosed at age 31 with an extremely rare and incurable stage IV cancer. Given an imminent expiration date and advised to have a double organ transplant, Kris decided instead to turn to food as medicine. By adopting a plant-powered diet—including tons of juicing and smoothies—she was able to boost her immune system and increase her longevity, sans surgery. Ten years later, she’s not only surviving, but thriving.

So if a little glass of green liquid can fight back this powerfully against cancer, just think what it can do for the rest of us! By incorporating the vitamins, minerals, antioxidants, and phytochemicals of juices and smoothies into your diet, you’ll find that you sleep better, think more clearly, have more energy, and get sick less frequently.

Plus, it doesn’t even need to be a daily habit—just adding a juice or smoothie a few times a week is enough to make a difference. Of course, most of them are so tasty you’ll probably be craving them more often!

Here’s one of Kris’s favorites to get you started:

This is just one of the recipes in Kris Carr’s new Crazy Sexy Juices & Succulent Smoothies digital e-guide.  It includes 60 recipes, plus tips on picking produce, saving time and MONEY, and ways to make juicing a habit that sticks! Buy your copy before 5PM EST on July 21 to get a 25% discount with the coupon code: SUMMERSALE

Sweet Potato Latkes Recipe for a Healthy Hanukkah

Happy Hanukkah! This Jewish holiday starts tonight and is a festive commemoration of victory, perseverance, light – and oil. In honor of the miraculous way one day’s supply of olive oil is said to have burned for eight full nights, tradition celebrates Hanukkah through an abundance of fried foods. As delicious as they may taste, the traditional decadent fare of latkes and donuts (sufganiyot) can be a challenge for the health-conscious.

That doesn’t mean that you can’t make lighter, healthier versions of your favorite holiday recipes!Check out this recipe for healthy sweet potato latkes from 2005 graduate Dawn Lerman as it was published in the New York Times. They’re baked rather than fried, are packed with health-promoting vitamins, and taste delicious.

Sweet Potato Latkes

2 medium sweet potatoes, peeled and quartered
1/2 medium yellow onion, peeled and quartered
2 large eggs, beaten
3 tablespoons all-purpose flour, or use whole-wheat or rice flour
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
Oil for frying or nonstick spray for muffin tins
Applesauce, plain yogurt or sour cream for topping (optional)

Equipment: muffin pans (optional)

1. Using the fine side of a grater or a food processor, grate the potatoes and onions. Transfer the potatoes and the onions to a large bowl, and thoroughly combine with the eggs, flour, lemon juice, sugar, cinnamon and salt. Set aside.

2. Position the rack in the middle and heat the oven to 400 degrees. Grease the muffin tins with oil or nonstick cooking spray. Using a large spoon, divide the mixture across the muffin cups. Transfer the muffin tin to the oven and bake the latkes for 25 minutes, or until they are golden brown and cooked through. (Note: Can also be baked in a baking pan — like a kugel.)

Rainbow of Smoothies and Juice: Submit Your Recipe!

the phytonutrients that give fruits and vegetables their unique vibrant hues are the same chemicals that prevent disease and help your body function properly.

Carrots are orange because of beta-carotene, a carotenoid that helps prevent cancer; blueberries owe their hue to antioxidants that fight cellular damage; tomatoes are red because of lycopene, a carotene that improves organ function. You can ensure that your diet is healthy simply by making your plate as colorful as possible with fresh produce.

A great way to increase your colorful intake is through a daily juice or smoothie – blended drinks allow you to consume a large quantity of fruits and veggies at once and pack a huge nutritional punch. Have a favorite colorful smoothie or juice recipe? We’d love to see it!

Recipe: Layered Berry Vanilla Soft Serve

On a hot summer day, few things taste as good as ice cream. But dairy can be heavy and hard to digest—which is why I recommend swapping out traditional ice cream for one made with a banana base. Bananas offer a creamy consistency that satisfies any frozen treat craving, and they're chock full of nutrients (without any added sugars). Enjoy this treat for breakfast, as a snack, or for dessert!

This recipe goes above and beyond by incorporating summer fruit and an extra serving of fun. Enjoy!

Serves 3

What You'll Need:

• 3-4 medium-large bananas
• 1/4 teaspoon vanilla extract
• 1/2 cup frozen or fresh strawberries
• 1/2 cup frozen or fresh blackberries

What to Do:

1. Peel and chop the bananas, one at a time.
2. Place each banana in its own zip-lock bag, making three bags total. Place in the freezer and freeze overnight.
3. Remove bananas from the freezer and let them thaw for 15 minutes.
4. With a food processor or powerful blender, add the banana pieces from one bag. Blend with vanilla extract and 1/3 cup water until smooth and thick. 
5. Scoop an equal amount into the bottom of three individual serving dishes. 
6. Rinse the blender or food processor container before blending the next layer. 
7. Next, add another bag of frozen banana pieces, along with strawberries, to the blender or food processor. If they are fresh, do not add additional water. If they are frozen, add 1/4 cup water. Blend until smooth. 
8. Distribute evenly among the three serving dishes to complete the second layer. 
9. Rinse the food processor or blender.
10. For the last layer, add the blueberries and blackberries to the blender or food processor. If the blueberries are frozen, add 1/4 cup water. If not, don't add the water. Blend until smooth.
11. Distribute evenly among the three serving dishes to top off the final layer. 
12. Serve immediately.

Lotus Stem Salad

While lotus stems may be abundant in Southeast Asia, they are quite uncommon in the U.S. When in season, asparagus makes a tasty substitute. String beans may be more available and work equally well. This is an easy and flavorful salad that can be made ahead.

Serves 4-5

Ingredients

• 1 large cucumber, peeled and cut into 1 1/2-inch lengths
• 1 ½ cups water
• ½ teaspoon salt
• 1 pound asparagus, trimmed and cut into 1 1/2-inch lengths
• 3 shallots or 1/2 purple onion, cut into half-moon slivers
• 1 or 2 red chilies, seeded and cut into thin slivers

Dressing

• Juice of 2 limes
• 2 Tablespoons red miso
• 1 Tablespoon vegan sugar 
• 1 garlic clove, crushed

Garnish

• Few sprigs cilantro
• 1 small red chili, very finely minced

Instructions

1. Cut each cucumber section in half lengthwise. Then, cut each half into 4 stalks. Combine the water and salt, add the cucumber stalks, and marinate them for about 20 minutes.
2. Meanwhile, fill a 4-quart saucepan 2/3 full with water and bring to a boil over high heat. Plunge the asparagus into the boiling water in batches and blanch for 1 1/2 minutes. Use a slotted spoon to scoop them into a large bowl.
3. Drain asparagus well and add the shallots and chilies. Drain the cucumbers thoroughly and add them to the asparagus mixture.
4. Put the dressing ingredients into a small bowl and use a small whisk or fork to incorporate the miso into the liquid. Add the dressing to the asparagus and toss well. Set aside to marinate about 30 minutes.
5. To serve, garnish with the cilantro and chili.