JUICE GURU / Team Breville ground or tree, it begins to lose nutrients. As it sits on the supermarket shelf, it loses nutrients. When you cut it into smaller pieces, it loses nutrients. When you cook it, it loses nutrients. And when you juice it, or blend it, it also loses nutrients. A blender creates more heat than a juicer, but even so, they only get up to a maximum of about 28 degrees C, not enough to cause significant vitamin or enzyme damage. So, Dr. Clement’s opinion that oxidation (air pushing into the cells) is what causes most nutrient damage when blending, makes sense to us based on our research on the subject and the findings of our laboratory tests.
Green Juice Far Superior to Supplements Too The fact that there is over 80% of your daily requirements of several key nutrients in one glass of green juice suggests that it is a far superior alternative to taking vitamin supplements. Clinical studies on vitamin supplements show they have little to no benefit to health and longevity and may actually be harmful. Multiple studies however, link increased fruit and vegetable intake to a significantly longer life expectancy and lower rates of heart disease, stroke and cancer. Based on the green juice nutrient concentrations versus the published vitamin and mineral RDIs, there is certainly a case to be made for green juice becoming part of everybody’s daily routine.
About the Authors We have worked in the product development team for Breville, a food thinking kitchen appliance company, for the last 12 years. We’ve overseen the design of numerous kitchen appliances, and you could say we’re also Breville’s resident experts on juicing and blending. We have both been touched by close family and friends struggling with illnesses such as cancer, heart disease and autoimmune disease. We helped as they studied what they should eat to help their body fight these diseases; to get well and remain well. We noticed how difficult it was for them to decipher all the information available, and how often experts contradicted each other. While there was a lot of discussion about juicing and blending in relation to health, much of it was at complete odds with our personal experience. The further we looked into it we found that much of the information didn’t seem to be based on any studies or facts we could find. So we’ve commissioned seven lab tests and studies1 (with two more on the way), talked to hundreds of chefs, doctors and nutritionists around the world, and have learnt quite a lot about what separates pulp fact from pulp fiction. We’ve been shocked by both a ground swell of false nutritional claims and by seeing countless consumers, including our own families and friends, start to accept juicing and blending myths we know to be false.
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CHIPOTLE CHILE-RUBBED SOUTHWEST TEMPEH
CHIPOTLE CHILE-RUBBED
SOUTHWEST TEMPEH Serves 6
by Mark Reinfeld
This one’s for Dad: Serve this with vegan sour cream on a bed of quinoa or rice, as part of Mexican fiesta night, or use as a filling for burritos.
Organic ingredients • 3 chipotle peppers, seeded • 3 tablespoons olive oil
• 2 teaspoons chile powder, chipotle if possible
• 1 cup water
• 1 teaspoon ground cumin
• 2 limes, juiced
• 1/4 teaspoon ground cinnamon
• 4 garlic cloves, pressed or minced
• Pinch of cayenne
• 3 tablespoons soy sauce
• 1 small yellow onion, sliced
• 1 (6 oz ) can tomato paste (optional but rec-
• 2 large tomatoes, sliced
ommended)
• 3 tablespoons minced fresh cilantro
• 1 pound tempeh
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CHIPOTLE CHILE-RUBBED SOUTHWEST TEMPEH
Directions: 1. Preheat the oven to 425 degrees F. If using dried chipotle peppers, soak in warm water for 10 minutes. In a large casserole dish, combine the olive oil, water, lime juice, garlic, soy sauce, and tomato paste, if using, and mix well. 2. Slice the tempeh into thin cutlets and place in the mixture. Allow to marinate for 5 minutes, flipping occasionally. Combine the chile powder, cumin, cinnamon, and cayenne in a small bowl, and sprinkle it over the cutlets, rubbing it in evenly to coat. 3. Place the onion, tomatoes, and chipotles on top of the tempeh and bake for 15 to 18 minutes. Remove from oven, top with cilantro, and serve warm.
About the Chef
Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs.”
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REVIEWS
AND RECOMMENDATIONS
Pick of the Month: Juicing Survivor
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PICK OF THE MONTH
PICK OF THE MONTH:
JUICING
SURVIVOR CAN YOU SURVIVE THE JUICING CHALLENGE?
There are a lot of “diets” out there. But our pick of the month this issue will jumpstart your body, get you in the best shape of your life and keep you that way...without you ever having to diet again. It’s not just about being slim; it’s about having incredible energy and vibrancy...at any age. Founder of VegWorld Magazine, Juice Guru Steve Prussack, and celebrity chef and bestselling author, Mark Reinfeld, have put together Juicing Survivor - a 10-day program that will get you healthier than you can ever remember. Even better? The program gives you the secrets and tools to keep you that way FOR GOOD. Unlike other cleanses you may have tried (and failed with), Steve and Mark coach you in and out of the program in a way that will make your hard-fought gains stick. Best of all? You will be coached, motivated and supported the whole way through with three “how-to” modules with Steve and Mark, a comprehensive manual, tons of recipes and more. You will immediately become part of a growing “tribe” of Survivors around the world. And you can even bring your best friend, partner or mother...whoever you like...along for free, so you won’t have to do it alone. Check it out here, and don’t wait until summer passes you by...
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