Reboot with Joe Juice Diet Book

“When fruits and veggies become a bigger part of your life, so do trips to the farmers’ market and grocery store. No more sitting in line at the drive-thru for your fast food! This means you have to spend more time preparing to shop, know what to look for while you are there, and learn the best way to store the beautiful fresh produce when you get home.” – Joe Cross

Inspired by his transformation in the documentary Fat, Sick, and Nearly Dead, Joe Cross knows a thing or two about redesigning eating habits, rethinking food, and maximizing nutrition.  A fan of juicing with the freshest ingredients possible, Joe Cross shows how easy and exciting juicing (and adopting a healthy diet) can be. Reboot with Joe Juice Diet Book is so much more than the title conveys. It is a collection of recipes that are healthy, delicious, and nutritionally dense, going way beyond juice. Gorgeous pictures, simple recipes, and a wealth of information make this a gem for anyone trying to reboot and commit (or recommit) to a healthy lifestyle.  Plus, Joe goes above and beyond with his recipes, using every bit of the fruits and veggies that he juices, making delicious offerings with the pulp (Banana Carrot and Zucchini Muffins or Black Bean & Quinoa Veggie-Pulp Burgers).

The two recipes below give you a sample of just how delicious healthy can be!

Fall Back to Summer Juice

1 sweet potato

1/2 canteloupe

1 pear

Dash of ground cinnamon

1 inch piece of fresh ginger root

Put all ingredients into a juicer. Alternatively, blend in a high powered blender and drain through a nut-milk bag.

Veggie Meatballs

1 cup pulp from kale, spinach, celery, cucumber, carrots, apple

1/2 red bell pepper, chopped

1 zucchini, chopped

2 garlic cloves, chopped

1 Tablespoon fresh parsley, chopped

3/4 teaspoon Italian seasoning

1 Tablespoon olive oil

1/4 cup nutritional yeast (optional)

3 Tablespoons ground flaxseed mixed with 8 Tablespoons water

1.. Preheat the oven to 350 degrees.

2. Sautee the pepper, zucchini and garlic in the olive oil over medium heat. Transfer to a bowl. Mix the pulp with sauteed vegetables, and add the flaxseed/water mixture plus Italian seasoning and parsley.

3. Form the mixture into veggie balls, and place them in a baking dish. Sprinkle the nutritional yeast over them, if using, and place the dish in the oven. Cook until golden brown, about 15 minutes.

4. Add to your favorite pasta and combine with marinara sauce.


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