The breakfast of the champions : )

Juice persil, apples, fennel, green leafy veggies such as kale or beets greens or carrot greens, zucchini and cucumber …


and enjoy with bananas and blueberries! Yummy! : )




Cultured Veggies

Prebiotics are simply food for the probiotics which is the good bacteria in our gut.

In the picture, Vegekraut I made from shredded red cabbage.


Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and somewhat like “pickled.”

The airtight container can be glass or stainless steel. Use a 1 to 1½ quart container that seals with a rubber or plastic ring and a clamp down lid. Room temperature means 22 degrees Celsius or 72 degrees Fahrenheit, for at least 3 days. Best if to sit for six or seven days. You can taste them at different stages and decide for yourself.

In the winter months if your kitchen temperature falls, wrap the container in a towel and place it inside an insulated or thermal chest. In the summer months the veggies culture faster. They may be ready in just three or four days.

During this fermentation period, the friendly bacteria are having a heyday, reproducing and converting sugars and starches to lactic acid. Once the initial process is over, it is time to slow down the bacterial activity by putting the cultured veggies in the refrigerator. The cold greatly slows the fermentation, but does not stop it completely. Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more like fine wine, more delicious with time. Properly made, cultured vegetables have at least an eight month shelf life.

I noticed when I started eating and chewing on raw tough veggies, like for instance broccoli and kale salads, drinking a glass of the juice you get from cultured veggies, someone calls it, “Vegekraut” it’s really helping the digestion process.

If you want to know more about cultured veggies, google for Donna Gates or go here:


In the picture, a healthy meal with Vegekraut drink aside (the red pot)




Get a good Juicer

There are many books written on the miracle of juice fasting.

Fresh juices are great to get vitamins, mineral and enzymes in the best way which is directly from fresh organic food.

A good habit could be to juice fast one day a week, or even only one day a month to start, and build an habit doing it for a while and see how the body is reacting to that, you will notice immediately your energy levels going up.

If you are not into fasting, juices can be used as normal drinks, and when you prepare raw foods you normally get some leftovers, like for example broccoli stalks, roots, skin etc. (use the skin only if it’s organic food) and those leftovers are great for juicing, then when you get the leftovers from the juicer you can use that as a fiber base for flax crakers … that’s the beauty of raw food, everything is used and “recycled” and if you have a garden, well you can perfectly close the cycle and enjoy your full connection with our great Mother, Mother Nature.

There are many juicers in commerce, to get the optimum benefits out of it you want to be sure to get a slow, “masticating” juicer and avoid the high speed ones.

The high speed and metal blades are going to oxidize the juice very quickly and a lot of the benefits are lost.

Furthermore, the slow ones are really easy to use and the cleaning process is easy and fast.


At the moment I own a Oscar 900 (the one in the pics) and I’m quite happy, the Oscar has also a blank attachment through which you can make ice creams with frozen fruit or nuts pate, another great one is the Versapers which in my experience is more effective in juicing, but I can’t tell how good is for pate and icecreams.


Wheatgrass, the Miracle Juice


Wheatgrass provide a very high concentration of chlorofill, aminoacids, minerals, vitamins and enzymes. It improve blood flow, digestion, a general body cleansing and it’s great to loose weight.

High chlorofill content diets decrease the risk of colon cancer.

30ml of whatgrass juice are nutritionally equivalent to 1kg of green veggies (for all the nutritional benefit but the fibers)   

This miracle green contains over 90 minerals, with remarkable alkalizing ones like potassium, calcium, magnesium and sodium.

Wheatgrass also provides these essential enzymes:

  • Protease: aids in protein digestion
  • Cytochrome Oxidase: a powerful antioxidant
  • Amylase: helps digestion
  • Lipase: good enzyme for fats metabolism
  • Transhydrogenase: strenghten the cardiac muscle
  • SuperOxide Dismutase(SOD): present in all the body cels and known for reducting the radiation effects and for slowing down cellular aging.

Has more vitamin C than Oranges and double Vitamin A than carrots!

The juice help the body to build red cells and therefore increase in a big way cellular oxigenation.

Wheatgrass contains 19 aminoacids and is easily grown in domestic environments and doesn’t require direct sunlight.

To juice this herb in the most effective way a slow masticating juicer is recommended. In case of lack of such a tool, the grass can be put in a blender with water and then the poultice can be “milked” through a simple cheesecloth.

Here is a nice video explaining how to easily grow your own wheatgrass: