Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Author: Cherie Calbom, MS, CN
“My hope is that this book of delicious recipes will truly inspire you to juice each and every day and that you will experience firsthand the healing, rejuvenating power of fresh juice and green smoothies,” Cherie explains in her introduction of The Juice Lady’s Big Book of Juices and Green Smoothies.
With colorful photographs on almost every other of the two hundred and thirty-nine pages, this paperback’s subject matter is similar to the author’s other books that include The Juice Lady’s Turbo Diet, The Juice Lady’s Living Foods Revolution, and The Juice Lady’s Guide to Juicing for Health. Targeted toward individuals looking for a more wholesome, organic and healthy choice of dieting, eating and living, this book includes over four hundred recipes of both juices and smoothies.
Starting with a disclaimer and personal introduction, there are eight chapters that include what juicing is all about, simple juice recipes, gourmet and exotic juice blends, green juice recipes, fruit juice blends, old favorites, juice remedies and rejuvenators and green smoothies. The book ends with two detailed appendixes that include shopping and resource guides with notes but there is no index to look up specific recipes or by ingredients used.
When nutritionist Calbom had chronic fatigue syndrome and fibromyalgia, she turned her life around by fasting, juicing and detoxifying her body. After being beaten up and broken physically, mentally and spiritually, she realized her newfound purpose in life was to promote and help others find their way to health and healing.
With almost each chapter having a testimonial of healing, weight loss or increased energy, the book is more of a “cook book” that is in conjunction with her other books but is simplistic enough to understand her point that organic, fresh leafy vegetables and fruits are more nutritional than cooked, baked or boiled. Each recipe listed includes the ingredients, quantity and serving size but does not mention caloric intake or carbohydrate count (sugar/fiber grams). There are beneficial sections for those diabetic, trying to lose weight or have specific ailments such as colds, depression, gout, jet-lag and other health issues.
Most recipes include fruits to sweeten the taste, while greens are innocuously added for their nutritional value. The author suggests only four ounces of fruit juice a day, drinking juices and smoothies within twenty-four hours after preparing and using certified organic produce or removing skins if unavailable. Some various recipes examples are Asparagus Lemonade, Brussels Delight, Magnesium Special, Plum-Honeydew-Tarragon, Peppy Parsley, Mood Mender Tonic and Aztec Chili Cacao.
Without reading or reviewing other written works, this is a stand-alone quick reference book for a myriad of fresh, fulfilling and flavorful drink recipes where unique foods such as kale, ginger root, dandelion greens and cardamom can be used at their maximum potential.
This book was furnished by News & Experts for review purposes.
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