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Veggie Nog
By Annie Dru, CCE
Many people today consume raw vegetable juices to boost the nutrient content of their diet quickly and easily, without necessarily understanding the importance of combining mineral-rich vegetables with foods high in the fat-soluble vitamins necessary to absorb and utilize those minerals fully. Another point that is often overlooked when it comes to juicing is that cruciferous vegetables (including dark leafy greens) are goitrogenic when consumed raw, and should hence not be used for juicing, but are better cooked in and served with coconut or animal fat or simply fermented. This “veggie nog” is a spin on the popular carrot/beet/celery juice.
Juice 6 ounces of carrots, beets and celery in any proportion you desire, then blend with ¼ cup raw cream and/or the yolk of one pastured egg. Voila! A veggie juice that is truly nutrient dense.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2011 | Volume 35, Number 1
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