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"It doesn't matter where you are coming from. All that matters is where you are going."
~Brian Tracy
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Breaking News!
Sheree has been busy planning the second half of 2102 and we've put together a schedule of Fork in the Road classes and events from now through year-end. Please remember that this "catalog" is subject to change, but it'll give you a hint of what's ahead. Please feel free to forward and share!
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| Advanced Juicing Advice |  As you know, juicing is a great way to add more raw and living foods into your diet. Supplementing with fresh juice provides an abundance of the essential vitamins, minerals and enzymes necessary for robust health. If you're new to juicing or simply want a little refresher course check out this article from the Fork in the Road website. From picking out the right juicer for your lifestyle to learning how to make your juice last a little longer, you're sure to pick up a tip or two!
More advanced juicers know that the juicing process actually starts at the grocery store or farmer's market. When you buy in-season and organic produce you usually get a greater juice yield, better taste and pay a lower price. (To brush up on produce seasonality, read the May 2012 issue "That's Forkin' Amazing" by clicking here.) Once you're back home, wash your produce in a sink full of cold water; be sure to dry it well and refrigerate immediately.
If you're using conventionally grown produce, consider removing all skins before juicing, to reduce your exposure to surface insecticides and chemical fertilizers. Assuming you are juicing organic produce, the following fruits and vegetables can be juiced whole, including skin, seeds and even stems. - Melons
- Apples
- Carrots*
- Beets*
- Strawberries
- Lemons
- Limes
*Beet greens are nutritious additions to your juice if you buy fresh beets that still have their leaves. There is some controversy about the edibility of carrot greens.
While for the most part you can simply toss the entire fruit or vegetable into your juicer, some produce needs a little prepping to ensure best results: - Remove the skin, but keep the core of pineapples
- Remove the peel from oranges and grapefruits
- Juice only the stalks of rhubarb
- Remove the skin from kiwis and papayas
- Remove the pit from peaches, plums and apricots
Banana, avocado, and mango do not juice well, but they make tasty additions to creamy smoothies. Eggplant does not typically work for juices or smoothies.
Storing your juices
If you are not consuming your juice immediately, pour it into a glass jar, filled to the top and sealed tightly with a snug lid. Adding a bit of lemon juice will help prevent oxidization. If you are traveling, keep your juice cold by filling a cooler or insulated bag with ice. Keep in mind cabbage, broccoli, berry, beet, melon, kiwi, pineapple, papaya and cauliflower juice do not keep well and may develop a slightly "off" taste if not drunk rather soon after being prepared. |
Curious about juice fasting?
Join us for Unplug and Recharge, a 10 day online detox, beginning on June 1. Two options of the program are available. The "juice only" cleanse is a ten day, supported juice fast. The "liquids only" cleanse includes smoothies, blended soups and juices. Both programs include an optional 5-day herbal cleanse. Visit www.meetup.com/RawFoodDSM for more details and to register.
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| Calendar | We are continually adding new classes, workshops and events to the schedule. Go to our website calendar for the latest additions and more details. A gift certificate to a Fork in the Road class or a paid, personalized program is a thoughtful gift!
MAY Unplug & Recharge: A Detox Program (Orientation) Wednesday, May 30, 5:30 p.m. Smokey Row Coffee, 1910 Cottage Grove Des Moines, Iowa Join us in June for a revitalizing and refreshing body and mind detox. First come to this orientation to learn more and to get your questions answered and to learn if the program is for you. There are two versions of the Unplug & Recharge program. You can choose the level of cleansing that feels right for you.
JUNE
Unplug & Recharge: A Detox Program (Online) Friday, June 1 Experience cleansing on all levels with this special program designed to rebalance and restore you.
FOOD IN THE GARDENS: Smashing Sugarless Sweets Thursday, June 7, 6:30-8:30 p.m. Reiman Gardens, Ames, Iowa Learn to prepare desserts and treats that don't include refined sugar, flour or dairy products. Tastings are included! To Register: (515) 294-2710 or reimangardens@iastate.edu
FOOD IN THE GARDENS: An Intro to Raw Food Thursday, June 21, 6:30-8:30 p.m. Reiman Gardens, Ames, Iowa Whether you are already "raw," or are simply interested in incorporating additional healthy and beautiful foods into your lifestyle, this event will get you thinking differently about what's on the end of your fork. Tastings are included! To Register: (515) 294-2710 or reimangardens@iastate.edu |
| RECIPE | GRAPEFRUIT COOLER
Yield: 1 serving
Equipment Juicer
INGREDIENTS
1 grapefruit 1 green apple 2 carrots 1 stalk celery
Run ingredients through juicer. Stir and enjoy immediately.
GREEN MELON
Yield: 1 serving
Equipment
Juicer
INGREDIENTS
1 bunch fresh parsley
1/2 white cabbage
1/2 cucumber
1/2 melon
Run ingredients through juicer. Stir and enjoy immediately.
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 Sheree Clark is a holistic health and nutrition counselor. Through her private practice called Fork in the Road, Sheree helps empower individuals, families and corporate groups to get the most out of life by improving their health. She offers lectures, classes, hands-on workshops, coaching and consultations in Iowa and nationwide. She is a graduate of Living Light Culinary Institute and the Institute for Integrative Nutrition. An inspiring author, presenter, teacher, motivator and raw vegan chef, Sheree has written and presented on topics ranging from raw food 101 to overcoming career burnout.
Find Sheree online
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