The foundation of health and wellness is nutrition. There are so many styles of eating that can fill our taste buds with a delicious diversity of flavors. Cooking has been one of my go-to side gigs my entire acting/writing career. I’ve been cooking for about 35 years and cooked professionally in NYC in a vegan cafe, as a caterer and private chef.
B. Smith and Julia Child have always been my spirit guides. Yes, we can achieve pleasure from real food cooked at home with love that fuels our bodies as we strive to reach our fitness goals. Here are my five distinct flavor-filled recipes from diverse eating styles that are delicious, quick, and easy to make.
Jeanine’s Green Machine
- Kale 4 large leaves
- Cucumber 1
- Celery 2 stalks
- Green apple 1/2
- Lemon 1
Juicing is a cautionary tale. Yes, juicing vegetables can help reduce inflammation and be a meal replacement if protein powder is added. But, if you use sweet fruit and take away the fiber, you will be drinking as much sugar as drinking an extra-large soda. Please don’t buy into the diet culture “detox” myth.
Our kidneys are amazing natural detox machines. Every time we urinate and make bowel movements, we are eliminating and detoxing. The best way to keep your detox machine functioning at optimum health is to drink lots of water, eat veggies, proteins, and healthy fats, and move your body every day.
Homemade juices do not last in the refrigerator, and consuming old juice can make you sick. Be prepared to make portions just for single-use drinking and budget time for taking apart your juicer and cleaning it after each use. In my experience, the easiest way to use the pulp is to add it to compost for houseplants or the garden. Please juice in moderation and use it as a supplement, not a replacement for nourishment.