Yesterday, six sweet little containers of Joos™ were on my doorstep – such bounty! The company started the delivery service in this area and is also available in gyms and yoga studios locally at Joos™ Depots. Perfect. Have a great workout and grab one to go. Even when I’m not doing the cleanse, I will still want this juice, it is such a great and easy way to get your veggies – although I eat a fairly healthy diet, there is no way I am getting the recommended amount of veggies every day (the recommended amount of chocolate, no problem). I feel great today -although still hanging on to my tea – my body isn’t ready to lose that yet. Started with watermelon, a spoon of peanut butter (honey roasted) and a Joos™. It promises to be a busy day – soccer, Newton North’s Bringing Down The House and a dinner party. Hmm..how will I manage to keep my cleanse when out? Stay tuned to see if I can or if I cave.
Here is something cool I read on the Joos™ blog:
I was very excited to see in the June edition of Oprah Magazine (p. 97) the article entitled “Eat Your Weedies.” Finally, the truth about our little powerhouses growing right before our eys in our front lawns is finally revealed! In fact, the article says, some of these wile greens “are so nutritious, they can make spinach look like iceburg lettuce.”
Why am I happy to see this? As people who JOOS know, we’ve been adding these wild greens to your JOOS, from chicory, to dandelion greens to even purslane.
JOOS is committed to deliver to you the most nutrient rich, fresh juice that changes with the seasons. This is why many people who drink JOOS experience reduced allergy symptoms, colds and flu.
JOOS is admittedly an acquired taste for people who have highly acidic diets, which to me is sad because it shows how much they’ve grown away from what we’re intended to eat.
The good news is that, after a couple days on JOOS, most people adjust and actually start liking the taste, because their bodies are craving the nutrients.
Here is a recipe from Oprah.com:
Dandelion greens are packed with nutrients(vitamin E and iron) and are available both in ethnic markets and your own backyard. Blanching and combining them with tamari and ginger tames their natural bitterness.
Servings: Serves 4–6
Gingered Dandelion Greens
- 1 bunch (about 1 pound) dandelion greens
- 1 Tbsp. olive oil
- 1 medium yellow onion , sliced
- 2 cloves garlic , chopped
- 3 ounces shiitake mushrooms , sliced
- 1 tsp. chopped fresh ginger
- 1 Tbsp. tamari or dark soy sauce
- Juice of 1/2 lemon
Notes: You may substitute wild spinach for the dandelion greens; if you do, there is no need to trim and blanch the spinach, and you can begin by heating the olive oil in a large skillet.
Wash dandelion greens and cut off tough stems.
Bring a pot of salted water to a boil. Immerse greens for 1 minute; remove to a colander and run under cold water. Set aside.
Heat olive oil in a large skillet. Add onion and sauté over medium heat, stirring occasionally, until soft, about 4 minutes.
Add garlic and mushrooms; cook 4 minutes more.
Stir in reserved greens, ginger, and tamari. Cook 3 minutes, then remove from heat.
Add lemon juice; serve.