It is DAY 14 of "Green Juicing With Omega" to celebrate our AMAZING Omega Juicer Giveaway. Don't miss out on your chance to win an Omega Vert VRT350 Masticating Juicer. Today's Minty Melonade Juice is sweet and refreshing -- a delicious introduction to healthy juices. You can easily tweak this recipe to taste. I have deliberately left this recipe very mild to appeal to most palates. But you could easily add in more lemon or mint. 

Melons are fabulous for juicing because they are a high water content food. They are incredibly hydrating and yield a lot of juice. So you get a lot of bang for your buck! Melons are high in essential vitamins and minerals, contain almost no fat or saturated fat, are high in Vitamin C and antioxidants to boost immunity, wound healing and tissue health, and contain Vitamin A for healthy skin, bones, and teeth. The potassium found in melons also help with heart health by lowering cholesterol.

I have given this juice blend a green boost with romaine lettuce. As I have said before with the pineapple ginger green smoothie, banana coconut cream pie smoothie, and the rosemary watermelon lemonade green smoothie, romaine lettuce (along with spinach) is the best introductory green for "green smoothie and juicing newbies" because it has a mild flavour that is easily masked with other taste sensations. Not all lettuce is created equal, and romaine lettuce not only tastes delicious, it is LOADED with goodness. 

Romaine Lettuce is high in water content, low in calories, and an excellent source of vitamin A, vitamin K, vitamin C and folate. It contains vital minerals and phytonutrients that protect against oxidation. It is also a very good source of dietary fibre. One of the greatest things about romaine lettuce if you live in the U.S, is that most of the domestic supply comes from California, and is available all year round. 

Trust me, give this melonade juice a spin and you will be in heaven. For children, you could always leave the mint out, and it still tastes yummy. 

Now, on another note: I am getting a lot of emails from people requesting nutritional information and support for "going vegan" and "going raw." Whilst vegetarianism and veganism, and adopting a raw foods lifestyle is beneficial and can lower your risk for high blood pressure, cholesterol, heart disease, and type 2 diabetes, there can be health risks if you don't eat a balanced diet. Many people switching to plant based living without proper guidance often have vitamin or mineral deficiencies that can lead to anemia, hypoglycemia, diabetes, dental problems, osteoporosis, and other health issues. 

One of the resources I highly recommend is The Vegetarian Health Institute. This is a fantastic website with TONS of information. When you sign up for their newsletter you can get their wonderful Vegetarian Nutrition Guide or Vegan Nutrition Guide for free. All kinds of issues are covered like, "How Vegetarians Get Calcium, Iron, Protein, A, B12 & D?" These are all kinds of other free introductory resources such as: Supercharge Your Health With Whole Foods, Supercharge Your Health With Raw Foods, Which Foods Are More Nutritious Raw Vs. Cooked? and more. 

If you would like gain more knowledge, and really immerse yourself, enrollment just opened for The Vegetarian Mastery Program, The Vegan Mastery Program, and The High Raw Mastery Program. Each of these programs is a series of 50 lessons that will show you how to thrive on a vegan, vegetarian, or raw foods diet. Enrollment only opens three times a year and it just opened for the first quarter. Registration closes on Jan 23rd and space is limited. So, if you interested, register early. 

Give yourself and your family a healthy advantage, and include more plant based foods in your diet.

Let's all get "Clean and Green in 2013!"

Photo taken by Katy Townsend

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Minty Melonade Juice & FREE Raw, Vegan, & Vegetarian Health Guides

  • 4 cups chopped (½ green galia melon)
  • 2 cups romaine lettuce or spinach
  • 1 peeled lemon or more to taste
  • 8 – 10 large sprigs of mint or more to taste
  1. Process all ingredients through your juicer (I use an Omega).
  2. Makes one 16-ounce glass strained. 
  3. Consume strained or unstrained. Whatever your preference. 

Photo taken by Katy Townsend


Releasing the flavour and oils in fresh herbs

Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.

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