The Connection between Food and Health is Real!

I am all over the place lately, and between clients, family, and events, unfortunately I am not here! Thankfully, many of you are emailing me, and I love that. I do have so many wonderful things to share with you all and I will be back soon.

In the mean time I will be interviewed this Thursday, May 22, 2014 @8:00am PST/11:00am EST on http://www.hayhouseradio.com/, Self-Healing with Dr. Fab.

 

The topic is “Get the Health you Desire with a Naturally Detoxifying Diet”.

We will touch upon how the connection between food and youth is real and also explain the relationship between what we eat, and how we can increase metabolism, enhance energy, reverse aging and discover the body, skin, and health we desire. I am so excited to spend some time with my buddy, Fab. This is a show you don’t want to miss! To listen to the show, click here and press “listen now”.

You can also call me with your questions, or to share some of your results, during the show at 866-254-1579. Please do. I would be so honored to hear from you.

Please share this link!

Love,

Lauren

 

Read Full Post »

Clear Skin Detox Diet: Book Signings and Happenings in Dallas

Looking for a fresh start this Saturday, or the perfect Mother’s Day gift?

We have got you covered.

wink. wink.

Raw Juice, Book Signing, and Puppies

Green Grocer, Dallas

3614 Greenville Ave

11:00am-1:00pm

(214) 643-6209

This Saturday (May 10th, 2014) you will find me sipping on my favorite local and organic cold-pressed juice at Green Grocer, answering your beauty and detox questions, and signing copies of my new book, “Clear Skin Detox Diet: A Revolutionary Plan to Heal Your Skin from the Inside Out.”

Stop by for a juice, pick up your copy, and get it signed! Green Grocer will be stocked up on books and kindly providing a complimentary sampling of some of their tasty menu items and juice! There is also a rescue dog adoption taking place, starting at 10:00am, so if you are looking for the ultimate Mother’s Day Gift, or that equally amazing woman in your life, pick up a pup, juice, and signed copy of “Clear Skin Detox Diet.” 

This book is packed with empowering tools, meal plans, and recipes to help you make the best decisions for a healthier, happier you– including enhanced energy and mood, improved digestion, weight loss, mental clarity, a clear and youthful complexion, and overall health and wellness.

Meet the Author, Snacks, and Book Signing

Lululemon, Dallas

3201 Knox St.

2:00pm-4:00pm

214) 443-0438

And if 11:00am-1:00pm is during your brunching hour, or if you finished your juice and want some sexy new workout attire for yourself, wife, mom, or sister, hop on over to Lululemon on Knox, where I will be signing books for purchase, answering your questions, and scheduling a select few new clients. Green Grocer is providing light snacks.

Are you ready to feel your best for summer and beyond?

Stop by!

I appreciate your support.

If you are not in Dallas, be sure to stop by your local bookstore and grab a copy, or find it online on amazon.com  here.

 

 

Read Full Post »

Quick Tips for Juicing on a Budget– Simple ways to cut costs

A common question I receive from clients and readers is regarding the time and money spent on juicing.

While juicing is more time consuming than pouring a glass of pasteurized OJ from the fridge, and certainly more money upfront (compared to a soda, coffee, or tea), there are many ways to enjoy juicing without all of the mess and added expense. And trust me, the benefits of freshly pressed juiced are well worth it!

For starters, if you are a busy working professional, or mother, like the majority of my amazing clients, you will want to invest in an efficient juicer that is also easy to clean. I suggest the Breville Juicer. Although this is a centrifugal juicer, meaning that you will want to consume the finished juice product more readily to avoid losing those enzymes and nutrients, I would much rather my clients get fresh and unpasteurized juice, than not have the time to juice at all. The Breville Juicer produces a virtually pulp-free product without very little “know-how”, and it is also relatively simple to clean.

But won’t it lose it’s nutrients?!

Ideally, we want to consume this juice immediately, but if you are not ready to infuse your body with all of those nutrients just yet… please hold off until your body is ready. I juice in the morning pre, or post workout, and then pop those little guys into the freezer upon pouring them into my BPA free plastic container. When I am headed out the door, they come along for the ride.

If you are really in a pinch, you can make batches of juices (for about 3 days out), pouring them into their individual containers and freezing them overnight (put them in the freezer immediately). When I am in this sort of bind, I will make my juices on Sunday afternoon/evening for the next three days. Ideally, I like to defrost one juice the night prior in the fridge (for the following day). If I am lucky, I have access to a company specializing in cold-pressed juices. Due to the dual processing of the juice (and the extra time invested in making it), a cold-pressed juice will maintain their enzymes and nutrients for a more substantial period of time. Currently, in Dallas, that grocer for me is the Green Grocer on Greenville. Check them out.

As far as the price of juice goes, I have many tricks for creating budget friendly and nutrient dense juices.

Juice Components

Something sweet:

Carrots make for a great sweetener. You can generally get a “good price” on organic carrots when bought in bulk. Costco is a great place to look for organic deals. Whole Foods Market also sells 15 pounds of carrots for about <$1/pound.

Other common “sweeter” options are: beets, apples, and pears.

Don’t go crazy on the sweet juices though. (For a 16 oz Juice:  I recommend making 4-8 oz of carrot juice– leaning towards the “less is more” for those already accustomed to juicing. The remaining juice should consist of GREENS. For apples and pears, stay under 4-6 oz per 16 oz juice. This is about 1-1 1/2 apples.) If you are feeling backed up, organic beets are an excellent way to stimulate digestion. Try half and half, (half beet (2-4 oz), and half carrot (4 oz)) and making the remaining 8-12 oz green (hold the lemon).

Stick with one “sweet” per 16 ounce juice and keep the remaining 8-12 oz a blood stabilizing and purifying combination of the following:

Dark “Leafies”:

I always try to include 1-2 different types of dark green leafy vegetables into my juice. Spinach and Kale are great blood purifiers, and have bone strengthening minerals, like calcium and magnesium, and body building proteins, in the form of amino acids. The “Leafies” don’t produce much juice, but what they do produce is an extremely high concentration of vitamins, minerals, and chlorophyl (think of this as energy from the Sun, and read about more about juicing greens here: “Sacred: The Art of Juicing“). Costco sells a pound of Organic spinach for under $4, and my Farmers Market allows me to snag beautiful and robust kale bunches for just $2. That’s a steal when you think of the nutrients it delivers to the body.

Also try:

• Cilantro
• Parsley
• Watercress
• Mustard Greens (if you like it spicy)

Water Containing Veggies:

These greens give you a plethora of minerals, but also add a lot of volume to your juice!

• Romaine
• Celery
• Cucumbers

One large cucumber, although approximately $2 when organic, can make about 6-8 oz of juice! Celery, cucumbers, and romaine are all extremely hydrating and help to regulate the body’s water levels. Say goodbye to bloat! Celery juice is an excellent source of electrolytes and a wonderful way to “de-bloat” if you feel that you are retaining water.

Tangy:

The whole organic lemon, rinsed well, can also cut the green taste from vegetable juices. If organic, and rinsed well, you can juice the whole thing. Lemons are excellent for aiding in detoxification of the liver. Despite their acidic taste, organic lemons are actually alkaline in the body. Hold the lemon when juicing carrots. I find it makes the juice taste like a “fruit loop”… in an unpleasant way.

Saving Money:

It used to be that I would only buy broccoli florets (because I truly dislike eating their stems), and I would discard the bottoms of my romaine, or the stems of my kale, post making kale salads… Now, I juice it all!

Not only do these little less attractive pieces have nutrients too, but they too contain digestive supporting enzymes and help add volume to your juice. More volume means more juice to drink! Wahoo!

Here are a few items that you can add to your juice (organic is always preferred):

• Lemon rinds
• Kale Stems
• Broccoli stems
• Cauliflower stems
• Beet greens (rinsed thoroughly of dirt)
• The bottom portion of a bunch of romaine, or greens of choice
• Celery ends (rinsed well)
• Pineapple cores

What you won’t see me juicing:

Berries!

• Organic berries are a pricey little number of their own, and do not yield a lot of juice. They are much more beneficial consumed whole, with their fiber intact.

Bananas!

• Bananas belong in smoothies, not in juicers! They have very little water.

I also encourage you to sign up to for the Extremely Green Detox with my lovely mentor, Natalia Rose. Starting Monday, July 1st, which leaves you just today and tomorrow to get signed up, you will have the opportunity to learn from Natalia herself.

The details:

Monday July 1 – Friday August 2, 2013

12:30 PM ET Every Monday & Thursday

100% Virtual

Live & Virtual One Month Guided Intensive Cleanse to Help Rid You of Pathogens, Systemic Yeast, Cellulite and Chronic Illness Once and for All! BONUS: A special protocol for new mamas!

“Take a leap with me even farther than you’ve gone before into the world of self-healing, regeneration, natural beauty and weight loss.”– Natalia Rose

Woohoo! Are you ready? Because I just signed up and I am looking forward to once again joining some of my favorite people in this new program Natalia is offering. We’ve all been chatting about and we hope you will join in with us. Get signed up here ASAP, and let the transformations begin.

Read Full Post »

Elegant Entertaining: Golden Tomato and Mache layered Salad

I love entertaining.

Especially when I get to design the menu.

As much as I love salad, I am not afraid to admit how unoriginal they can look inside of a bowl, or on a plate. This is why I know you will just love this layered salad. Use glass cups for a truly elegant look, or plastic cups and enjoy this dish on the patio. Regardless, you will not be disappointed with these beautifully layered and unique tomatoes and greens.

Not your typical produce, and not your typical presentation either.

Layers of velvety Mache greens and sweet, golden cherry tomatoes give this classy salad a unique texture and beautifully themed color. Dressed in thin garlic shavings and crisp fennel, the sweetness from the tomatoes are balanced by a creamy avocado and apple cider vinegar marinade. Completed with a dusting of lively, nutrient dense microgreens, this salad screams freshness, sophistication, and entertainment.

Ingredients:

3 tbsp raw apple cider vinegar

3.5 ounces baby Mache greens

1 cup micro greens

½ ripe avocado, cubed

2 tbsp fresh basil, finely chopped

2 pints organic tomatoes, quartered

1 tbsp shaved garlic

1/8 cup fennel bulb, thinly shaved

The How To:

In a small mixing bowl, toss Mache greens in 2 tbsps of raw vinegar and then sit aside to let marinate. Combine avocado, basil, tomatoes, garlic, and fennel in bowl with 1 tbsp raw vinegar. Sprinkle each bowl with a pinch of sea salt and ground black pepper to taste. Toss. Place Mache greens on the bottom of 12 small glasses, or dessert bowls. Next, evenly disperse and layer on tomato avocado marinade. Using the same bowl you mixed your tomato salad and avocado in, toss your microgreens in any remaining juices.

Finish with a layer of micro greens. Serve barely chilled, or at room temperature (tomatoes should not be stored in the fridge and they are more flavorful when served at room temperature).

What do you think about this salad?

Do you like tomatoes?

Mache?

Micro greens?

Read Full Post »

The Great Juice Debate

I have been juicing for coming on five years. I love the surge of energy it provides me, but also how it alkalizes the body, improves digestion, and infuses my blood with active enzymes, and living nourishment.

Yes. I said living.

So here we go:

Does it make a difference if our juice is pasteurized or not?

I want to open the juice debate to my readers because clearly there is quite a fuss about pasteurizing juice and heating vegetables.

Some say:

• Pasteurizing does not affect the juice’s nutrients.
• Others say pasteurizing juice destroys the nutrients.
• Then there are the folks that will never be satisfied until there is full on scientific evidence to demonstrate that pasteurization does reduce and eliminate the benefits of juicing.

The juice debate seems to really upset people—as if a personal insult to suggest that pasteurized juice is just not as beneficial as raw, unpasteurized juices. While I have not come across any specific study that has proved one point or the other, this is my take on the topic from a logical standpoint.

Raw, unpasteurized juice is far superior to juices that have been pasteurized… (and I am not comparing it to juices with added sugars and such).

For starters:

• Many inorganic, non-local food items are irradiated, or exposed to extremely high-frequency gamma rays, for a very short period of time. I explained irradiation in a previous article but here is a little recap:

“The irradiation process is so powerful— it is capable of deeply penetrating into the food it zaps and altering the cell-structure of the food.

Irradiation has been legal in the United States for over 35 years, and is used to kill insects, bacteria, and parasites.  It is also used to alter the natural life cycle of plants, for instance, causing fruit to be delayed in ripening, or preventing certain foods from sprouting.

 “Just as radiation therapy has been shown to deplete vitamin B12 and vitamin D in cancer subjects, so has food irradiation been shown to deplete B vitamins as well as fat soluble vitamins like A and E in irradiated food”  (Staying Healthy with Nutrition, Haas, pg 479).

A few things to point out here about Irradiation:

1. Irradiation is used to kill insects, bacteria, and parasites—

Logic says: Good! But how do we know it is selective in this killing frenzy?

2. Irradiation is used to alter the natural life cycle of plants, for instance, causing fruit to be delayed in ripening.

Logic says: When we swallow a pill, we alter something naturally occurring in the body. When we do this, there is ALWAYS something else that we are going to alter—whether we notice it immediately, or not. It is like taking medicine for daily headaches and ending up with an ulcer, or stomach problems later. Just because we cannot put our finger on it ASAP, does not mean that a side effect does not exist. Delaying a natural life cycle? Not natural. Does it have its benefits? Sure! Does it have its side effects? … …

3. Irradiation can prevent sprouting.

Logic says: Once again—another natural process altered. A food sprouts because it is living! Natural Law allows living foods to sprout so that it can go forth and bare fruit (a.k.a. multiply!) A dead, unused food does not give back to the land in the same way living foods can. Experiment: Try sprouting a raw sunflower seed. Try sprouting a roasted, or “un-raw” sunflower seed. Which one sprouts?

 

4. Irradiation has also been shown to deplete vitamin B12, D, and fat-soluble vitamins A and E.

Logic says: Irradiation has been shown to deplete vitamins. Period.

So now we jump back to juice, and whether there is any affect on the juice after pasteurization.

Knowing what we know about irradiation, a fruit or vegetable that is not organically grown, is likely first irradiated. If it is to be then juiced, and pasteurized, it is to be rapidly heated to high temperatures during the pasteurization process.

Louis Pasteur invented pasteurization in 1864 to kill off potential pathogens in dairy products. It was a brilliant idea as far as being able to mass market products and create shelf stability, but once again, if heating a delicate item can kill off bad bacteria, how can we expect it not to alter other benefits of the delicate liquid juice?

**Side Note: There are two common types of Pasteurization techniques: Pasteurization and Flash Pasteurization. Although “Flash Pasteurization” sounds savvier, this method uses higher temperatures than traditional pasteurization and only requires about 15 seconds to get the job done, where traditional pasteurization requires 30 minutes. Read more here.**

Back to the Juice:

Why do I call juice delicate? The indigestible plant cellulose in fruits and vegetables help provide stability and protection to the fruit or vegetable. During the juicing process, the water is separated from the fibers and we are left with a liquid containing: sugar, H2O, and nutrients (vitamins, minerals, active enzymes). After separation, the fruit is exposed to oxygen and nutrients are depleted due to a process called oxidation.

What is oxidation?

When a fruit or vegetable is exposed to oxygen, chemical compounds and the cell structure of the food break down. (You know oxidation is taking place when a bitten apple starts to brown).

In other words, oxidation is like driving a new car off the lot. As soon as you make your way out of the dealership, your shiny new Lexus immediately decreases in price.

So, regardless of organic or inorganic, irradiation or not, once a fruit or vegetable is exposed to oxygen it starts to lose nutritional value. This does not mean that juicing is unbeneficial.

Think back to your car scenario, you just paid big bucks for a new car. When taken care of, the car is still going to be worth something “nice” a few years down the road. (Read: drink your juice immediately after juicing, or keep in a cool place (or freeze) until ready to consume). Get into a fender bender? Drive cross-country and really rack up the mileage? Logic tells you—the car won’t be worth as much.

Therefore it is beyond me that we can truly question the viability of nutrients in a fresh liquid that has been potentially irradiated prior to juicing, and then heated up to lengthen shelf-life and kill off micro-organisms. Additionally, I would not be surprised if there is never a study to show this. Who would pay for it? Big Companies with Big Money pay to show what benefits them. Who would benefit from this study? Who would it hurt?

As for steaming veggies? Yes… nutrients will be depleted. Yes, active enzymes will be diminished. But a fibrous broccoli is NOT as delicate as a liquid juice because it still contains a more stable cell structure.

Please join the debate: What are your thoughts on juicing and pasteurization? 

Read Full Post »