These astrological and planting moon calanders are made specifically for the southern hemisphere each year by Thomas Zimmer. Along with all the moon phase, eclipse and seasonal information it also provides commentary on the year ahead and excellent gardening information.

With reported health benefits such as increased energy, weight loss, mental clarity, better digestion, reduced pain, glowing skin, a stronger immune system and needing less sleep, why would one choose not to juice?

It seems, no matter what your goal, juicing has something to contribute.

Juicing is a fantastic way to boost nutrient intake. Unlike synthetic multivitamin and mineral formulas, all of the nutrients in fresh, raw juice are readily available and recognized by our bodies. Fresh, raw juices offer a myriad of vitamins, minerals, enzymes and antioxidants.

Enzymes aid digestion and if we have surplus amounts, act similar to antioxidants in the body, scavenging for free radicals such as those associated with degenerative diseases like cancer. They also help to eliminate debris from the body, for example, scar tissue around old injuries.

Much energy is used for digestion, so when we intake more nutrients, with less digestion required, our energy levels soar.

However, be aware that not all juice is equal. Commercial juice is generally pasteurized and therefore devoid of nutrients and high in sugar.

It is not only nutrients that are concentrated through juicing. Chemicals such as pesticides, herbicides and fungicides are also concentrated when we juice and over time can contribute to significant health problems, especially in children. Peeling produce does not get rid of these toxins. We must therefore be mindful to use organic fruits and vegetables.

Furthermore, organic produce contains more nutrients, tastes better and supports a more sustainable planet!

For best results, juice mainly vegetables, as sugars become quite concentrated in fruit juices. Include beetroots for liver detoxification, ginger for circulation, carrots for eyesight, celery for eliminating cellulite, turmeric for reducing inflammation and greens for minerals and overall health. A little lemon and apple can be added for taste.

Happy Juicing!

DETOX JUICE RECIPE

2 leaves silverbeet/ collard greens

1.5 cm fresh turmeric

1.5 cm fresh ginger

5 carrots

1 medium beetroot

½ green apple

1/2 lemon

3 celery stalks

Juice in order listed for best results. Quantities may vary slightly depending on freshness and size of produce. Enjoy.

Pumpkin Bread - wheat, dairy and sugar free

2 cups wholemeal spelt flour

1 ½ tspn baking soda

1 tspn aluminium free baking powder

2 tspn cinnamon

1 tspn nutmeg

1 tspn ginger

1 tspn cloves

2 tspn allspice

1 tspn salt

½ cup extra virgin coconut oil (can also use butter)

2 eggs

1 tspn vanilla extract

¼ cup brown rice milk

1 ½ cups grated pumpkin

½ cup raisins

¾ cup agave

1)      Grease a 9 x 5 baking pan with a little coconut oil.

2)      Sift together dry ingredients.

3)      In a separate bowl combine oil, eggs & vanilla.

4)      Add dry ingredients to wet ingredients alternately with milk.

5)      Stir in pumpkin and raisins.

6)      Bake for 65 to 75 mins at 170C until golden brown and a toothpick comes out clean.

7)      Cool in pan 10 minutes before removing.

8)      Spread with a little coconut oil or butter and enjoy!

Wholemeal Spelt Banana Bread   (Sugar free and dairy free options!)

2 cups wholemeal spelt flour (can also use whole wheat flour)
5 ripe/ over-ripe bananas mashed
1 tspn aluminium free baking powder
1 1/2 tspn baking soda
1 tspn cinnamon
1/2 tspn nutmeg
1 tspn vanilla
2 free range eggs
1/2 cup extra virgin coconut oil or organic butter
1/2 cup coconut palm sugar or agave necter

Optional: 1/2 cup chocolate chips, currants or chopped dates & walnuts

 1. Sift flour, baking soda, baking powder, cinnamon and nutmeg together.
 2. Melt coconut oil or butter over a low temperature.
 3. Beat eggs and add coconut oil, vanilla and agave (if using).
 4. Add sugar to the dry mixture if you are not using agave.
 5. Combine the wet and dry ingredients. Mix well.
 6. Mash the bananas well and add to mixture along with the chopped walnuts & dates, currants or chocolate chips if you choose to use them.
 7. Pour mixture into a 9x5 bread tin.
 8. Bake at 170C (350F) for 50 minutes to 1 hour, until a knife inserted comes out clean.
 9. Remove from pan when well cooled.
 
Great served with extra virgin coconut oil or organic butter. Enjoy!