My nutrient loaded juice for the day was a mixture of spinach, celery, baby bok choy and apple.
The ingredients were all purchased just yesterday at the produce store but I see that the leafy greens are nearing the end of their life span. Good thing I wanted lots of leafy greens in my healthy juice today. I added a half apple for sweetness.
In the evening, I made a spinach soup with the balance of spinach. I've posted before about the benefits of spinach. You can read more
here.
Today's new ingredient is
baby bok choy, an Asian green.
One cup of shredded raw bok choy is only about nine calories and has no saturated fats. It provides a good source of omega-3 and omega-6 fatty acids. Bok choy
also has a rich supply of Vitamin A and contains Vitamin C, vitamin K, and folate. Minerals in a serving of bok choy include calcium, magnesium, phosphorus, potassium and sodium. Along with dietary fiber and vitamins these compounds
help to protect against breast, colon and prostate cancers and help
reduce LDL or "bad cholesterol" levels in the blood. Potassium is
an important component of cell and body fluids that helps control
heart rate and blood pressure. Manganese is used by the body as a
co-factor for the antioxidant enzyme
superoxide dismutase.
Iron is required for the red blood cell formation.
Celery, is another new ingredient in my juice.
Celery leaves have a high content of
vitamin A, and the stems are an excellent source of vitamins
B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium,
magnesium, iron, phosphorus, sodium and lots of essential amino
acids.
Nutrients in the
fiber are released during juicing, aiding bowel movements. The
natural organic sodium (salt) in celery is very safe for
consumption and is essential for the body. Even individuals
who are salt-sensitive can safely take the sodium in celery,
unlike table salt (iodised sodium) which is harmful for those with
high blood pressure. This is a perfect vegetable for me as salt makes me retain water. I use celery whenever I can, usually in my soups as a flavour enhancer.
After this power packed juice, I went to my pneumatic compression therapy and walked slowly home which is about 18 city blocks. To heed my TCM doctor's advice about going very slowly, I forced myself to stroll and I stopped along the way in an Asian antique store to admire an antique elm blanket chest. I'm dreaming about having something like it as a place to store away my crafts in the living room.
As I continued to stroll home, I stopped off at a market and bought more spinach, avocados, various types of legumes, a large bottle of hot sauce and a large bottle of Braggs Liquid Amino Acids (32 ounces for $8.99 Canadian) . I still need some red peppers so I'll have to pick those up another day.
If any of you use Braggs Liquid Amino Acids you will know that it can be expensive. I've used this product for many years as a way to flavour foods like stir frys and soups as it helps me lower the use of salt. The price can vary considerably from store to store and the place where I usually buy it, no longer carries it. I'm sure I've wondered before but I'm wondering again, what is the difference between Bragg's Liquid Amino Acids made with soy and water, and other soy sauce? I read some answers here.
I like that they do not use GMO soy beans in this product (or any of their other products). But after a bit of research, I found two soy sauces that are non GMO which I can find in my local markets if I need alternatives. One of them is Shoyu Soy Sauce and the other is Tamari Soy Sauce.
Click here if you would like to see these alternatives (I don't receive any royalties or payments if you should purchase online).
In doing a small amount of research, I learned that genetically-modified soy accounts for over 90 percent of soy grown in the United States. Soy is present both in whole foods such as tofu and
soybeans, in addition to soy products, which include soy sauce, tempeh, soy milk and processed meat substitutes like soy burgers and soy dogs. Packaged foods that list soy protein isolate or soy protein concentrate
in their ingredients include cookies, crackers, beef products, and breads. Soy oil often appears in dressings and sauces. I don't use a lot of soy products and I don't drink soy milk or purchase too many packaged foods nowadays. But I do like my soy sauce so GMO free is the way to go for me.
How about you? Do you make fresh juices or use a GMO free soy sauce?
