Several weeks ago, one of my star video clients and good friends, Dr. Robin Saraswati Marcus, showed up to an edit session on her upcoming DVD series, Nourishing Life Fertility Yoga featuring the Eggs! Saraswati is an internationally respected Chinese Medicine Doctor and teacher. last year she hired Reel Change Films to produce a series of yoga DVDs in which she merges yoga and Chinese Medicine to promote fertility – a practice with which she’s been very successful over the years. But I digress. The important thing is that she was glowing with enthusiasm and wielding a bottle of green liquid.
“Have you seen the movie Fat, Sick and Nearly Dead?” she asked, ”It’s pretty inspiring.“ I was inspired just seeing her so full of zest! This Australian documentary centers around a man who saved his own life and then the lives of others by getting serious about juicing. Without even seeing the documentary, I was sparked enough myself to start juicing and since we happen to own (and never use) a top-of-the-line juicer (thanks to Georgia’s brother who was ahead of the trend — or at least ahead of me!) I went out and bought a bunch of random vegetables and ran them through this rather sleek looking monster of stainless steel.
Juicing is amazing and if you haven’t tried it, I’d like to personally recommend that you do. It takes a little time each day, but it’s so worth it that the ritual boarders on meditative. Careful cleaning of the juicer and its many parts is critically important. I do this before taking my first sip. The reward is totally worth the wait.
Here is my approximate recipe, but by all means, experiment and see what works for you. I would unprofessionally suggest utilizing as many colors as you can, knowing you can never go wrong with green.
Jason’s Super Juice
- 1 shot Carrot Juice
- 1 shot Acai Juice
- 5 leafs Kale
- 1/2 an Avocado
- 1 tablespoon sized chunk of fresh ginger (I peel it which may not be necessary)
- 1 apple (I core the apple but peeling is not needed. Coring probably isn’t either but I do it anyway)
- 6-10 pieces of Asparagus
- 3-5 sticks of Celery
- 1 peeled cucumber
- 1/3 of a root of fennel including stems and leaves
- red beets and their juice (I used canned beets but perhaps fresh would be better)
- 1 cup red cabbage
Bottoms up!