The Complete Idiot's Guide to Juicing - Ellen Brown [0]
Title Page
Copyright Page
Introduction
Part 1 - Component Parts
Chapter 1 - Just Juicing
Chapter 2 - Fruits for All Seasons
Chapter 3 - Versatile Veggies
Chapter 4 - Added Attractions
Part 2 - Garden Patch Purées
Chapter 5 - The Root of the Matter
Chapter 6 - Drinks from the Cabbage Patch
Chapter 7 - Our Good Friend Herb
Chapter 8 - Soups to Slurp
Chapter 9 - Combo Creations
Part 3 - Fruity and Fantastic
Chapter 10 - Tree-Ripened Treats
Chapter 11 - It’s the Berries!
Chapter 12 - Make Mine Melon
Chapter 13 - Tropical Treats
Part 4 - Lean and Luscious Libations
Chapter 14 - Tea Party
Chapter 15 - Juices with a Jolt
Appendix A - Glossary
Appendix B - Metric Conversion Charts
Appendix C - Nutrient Composition of Fruits and Vegetables per 3½ oz. Serving
Index
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Copyright © 2007 by Ellen Brown
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Introduction
There’s nothing new about juicing. We’ve given it a snappy handle, but juicing’s been around for centuries. Drinking the juices of raw fruits and vegetables as a path to good health was even touted in the early nineteenth century.
While juicing itself isn’t new, what is new is the machine that can render even the hardest beet into a sweet juice to sip in a matter of seconds. This ability is increasingly important as our society quantifies the amounts of these foods we should be eating. Some governmental agencies say five daily servings