Jeannette BessingerJeannette Bessinger, Board Certified Holistic Health Counselor and owner of Balance for Life LLC, is a co-author of the upcoming book Whole Life Nutrition A Simple Approach to Nourishing America's Busy Families, and the meal and recipe designer for the Dr. Jonny Bowden’s The Healthiest Meals on Earth 50 Recipes and Why You Should Eat These Foods (release: spring of ’08). A motivational speaker and health/nutrition educator, Jeannette regularly gives talks and classes to businesses, corporations, non–profits, wellness centers, hospitals, colleges and faith–based organizations with an interest in wellness and disease prevention. Jeannette has provided services in health education and prevention for individuals and groups in a wide variety of venues for fifteen years. Her professional specialty is the development and facilitation of unique, effective lifestyle change programs targeting complex health and wellness issues such as obesity, chronic stress, family balance and disease prevention. Creator of the Whole Life Nutrition™ approach to health improvement, she currently runs these successful lifestyle change programs in both hospital and holistic settings. Jeannette acts as a lifestyle health consultant to several public and private groups and coalitions working to improve the health of schools and cities. She was a lead investigator and strategist on a citywide assessment and intervention plan for obesity funded by the RI Department of Health. She also designed and facilitated an obesity prevention program for Head Start with a grant from the American Association of Pediatrics. A graduate among the first class of women at Columbia College, Columbia University, Jeannette has pursued an extensive, multi–modal education in teaching, health and wellness. As a very busy wife and mother of two children, she understands first hand how challenging it can be to maintain a healthy balanced lifestyle as a working parent. With a personal history of autoimmune disease and diabetes, she knows how vital it is to put your health first on your priority list. Much of the depth and practical nature of Jeannette's material arises directly from her own efforts to meet the challenges of balancing health, family and a lively career.
Jennet Bessinger: I am Jennet with Balance for Life and were making healthy breakfasts. Right now were going to do a little juicing with fruits and with vegetables. This is a juicer and its some what different from actually using a blender. It separates the rind and the pulp from the juice of the fruit or the vegetable whatever youre using. If you were to use a blender everything would stay together and you get a thicker consistency.
So for now, this is a good way to get a large volume of vegetables and nutrients from the large volume of vegetables in a small amount of liquid. So high powered drink for the morning. So lets start with the vegetable version, very-very easy we take two stalks of Celery, you want to wash them pretty well but you can leave if there any leaves or any thing you can leave them on, and you can come right down to the stalk, if you wish.
We going to put some parsley in here, now parsley can be a little bit dirty, any other fresh herbs that you get can have soil in them. So you want to rinse them in a sink and its okay if you leave a little water on them or you can hold them by the stems and dunk them like this to remove some of that soil. Now I going to take little bit of a stem off just to make it easier to put in there, the stems are fully juicable.
And then we going to take one pretty good sized carrot. Now the carrot, the skin of the carrot is a little bit bitter, I personally dont mind it but if you wanted to take the skin off of it, you might get a little bit of a sweeter flavor to your juice. So here we go, if you combine these three vegetables, this is going to be a tonifier for your liver. Its very relaxing, its very energizing, its wonderful, if you had a night imbibing, the night before.
Okay, here we go, put our juicer on, see its rolling nicely, never put your fingers inside of the juicing area thats why we have this. Little too thick, never going to twist the parsley into a tight bunch, press it in there and watch the color now, dark green. Okay, so you can see this is not a lot of juice this is a small amount, would be good for one person give it a little stir, its not the worlds most appetizing color but the taste is very sweet from the carrot and you want to start with a smaller amount until you digest and get used to handling in a simulating a pure juice like this. This is loaded with vitamins and minerals. You want to try second option thats a little sweeter, get a good size apple cut it in to pieces, you can remove the core but you really dont have to if you dont want to and a carrot or two good size carrot or two and heres the kicker, a nice chunk of fresh ginger, this is very spicy, it has a bite if you like that kind of strong flavor you can use a big piece or you can use a smaller piece, it will be spicy hot on your tongue, so when you juice these all together its smells delicious its very rich and invigorating and that is how we make fresh juices for breakfast.