LEAF [ The Health Benefits of Juicing Raw Cannabis ]

PLEASE SHARE this video with as many people as possible! With all the misconceptions about cannabis, we need to get this info out there to set things right! Thank-you!!! 😀

This video was made by: http://www.youtube.com/cbd600 and re-uploaded onto my channel because I wanted to help spread more awareness on the health benefits of raw cannabis (that is non-smoked & non-heated.) RAW cannabis is non-psychoactive, meaning it will not get you high.

Raw cannabis= Immune modulating, anti-inflammatory, antioxidant, anti-tumor/ anti-cancer, pain-relieving, anti-diabetic, antispasmodic, anti-anxiety and so much more!

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****ABOUT THIS VIDEO****

Leaf introduces Dr. William Courtney and Kristen Peskuski of Cannabis International; along with the people involved in researching, promoting, regulating and benefiting from raw cannabis.

Dr. Courtney is a physician and researcher from Mendocino, California, who gives medical marijuana approvals to qualified patients in Mendocino and Humboldt Counties. Kristen Peskuski is a researcher and patient who put her systemic lupus, rheumatoid arthritis, interstitial cystitis, and numerous other conditions into remission juicing fresh cannabis.

They help make sense of the science behind patient’s recoveries from a diverse range of medical conditions. Attorneys, physicians, law enforcement, medical care providers, patients and their families discuss their experiences with medical cannabis. They specifically focus on juicing fresh cannabis, which is non-psychoactive and contains medical properties 200-400 times stronger than traditional, heated cannabis.

Patients have reported success with osteo and rheumatoid arthritis, autoimmune disorders, cancer and many other conditions using this unique therapy.

Please check out http://www.cannabisinternational.org for more information.

Please support Dr. William Courtney at http://www.CourtneyforCongress.org so that no one has to be afraid to use the medicine they need.

**MORE VIDEOS ON THE TOPIC OF CANNABIS & ITS HEALING PROPERTIES**

RUN FROM THE CURE (A MUST SEE VIDEO about curing cancer with “hemp oil”…and just to clarify, that’s hemp oil, NOT hemp seed oil) http://www.youtube.com/watch?v=0psJhQHk_GI

Cured: A Cannabis Story-

One of the best marijuana docs- http://www.youtube.com/watch?v=Dd6oJjx8ze0

The Power of Raw Cannabis- http://www.youtube.com/watch?v=qgEP9FdIzT8&feature=related

Thank-you for taking the time to read this! 🙂
Lots of love!!!
Leija 🙂
http://www.leijaturunen.com

The Best Juice Recipe for Fat Loss and Ultimate Health – Get 6 Pack Abs Faster

http://www.sixpackfactory.com/category/nutrition/ In this video Peter Carvell shows you one of the best juice recipes for fat loss and ultimate health. He also shares one of his secret ingredients to make any boring , bland tasting juice into something you will want to drink each day!

So if you hate eating veggies or just want to be healthier, this juice will help you! It is also very good to help you lose fat and get ripped faster.

Click Here to check out the Semak Vita Juice Cold Press Juicer

JUICE RECIPES FOR WEIGHT LOSS AND DETOXIFICATION

CLICK HERE To Check out the Semak Vita Juice Cold Press Juicer

 

Here’s a recipe for easy courgette bean burgers!

Here’s a recipe for yummy, easy courgette bean burgers!

I absolutely adore these burgers which are practically FAT FREE and even have the appearance of a meat, but taste aromatic and earthy from the cumin, yet retain the sweetness of the courgette, with a crispy cornflour coating.

Ingredients:

  • 1 courgette/zucchini
  • 1 can of red kidney beans
  • 50g breadcrumbs
  • 1 tbsp BBQ sauce
  • 1/4 tsp cumin
  • 1 tsp of hot sauce
  • a few tbsp cornflour

First off, start by peeling the courgette and slicing it into batons. This task sounds more daunting than it actually is. I do it by cutting it first into 3 or 4 sections, then thinly slicing the skin off. Like so:

Spray a pan and fry the batons with a sprinkle of salt for 5-10 minutes until soft and mushy. Watch out to make sure they don’t burn in the process.

Meanwhile, drain a can of red kidney beans and mash them. I used a stick blender, but a food processor would be fine. Some people like to keep some beans whole, but I just totally puréed mine.

When the courgette batons are very soft and browner in colour, take them off the heat and add to the beans. Add the hot sauce, the BBQ sauce and the cumin and mash everything together with a wooden spoon, preferably so there are no lumps of courgette, but there will be some stringy remains. That’s fine though.

Pour in the breadcrumbs and mix them into the burger paste.

Finally, spread a few tablespoons of cornflour over a flat bowl. Grab a handful of the burger ‘dough’ (should be around a fifth of the total as this makes 5 burgers) and roll it into a bowl. Roll it around in the cornflour, then drop onto a pre-heated frying pan and flatten it out. Similarly, do this to form 4 more burger patties.

Fry on both sides until heated all the way through. This does take some time, but be patient, keep an eye on them.

In the meantime I made some caramelised red onions and courgette chips.

When my burger was done, I added the onions, a handful of spinach and a spoonful of burger relish.

Nutritional Info per patty (based on 5)

Calories: 98kcal | Carbs: 18g | Protein: 5g | Fat: 0g | Sat. Fat: 0g | Sugar: 3g

 Ginger and teriyaki tofu with vegetables and soba

 Ginger and teriyaki tofu with vegetables and soba.

Ingredients (for 1 large serving):

  • about 90g of firm tofu
  • 1/4 red onion
  • teriyaki sauce
  • 1/4 tsp ginger
  • 1 garlic clove
  • 45g soba
  • 50g broccoli
  • 50g baby corn

Start by slicing your tofu into small squares, mincing your garlic clove and chopping/slicing your broccoli, baby corn and onion.

Then coat a bowl with a layer of teriyaki sauce and leave the tofu on top to soak up the flavour. After a couple of minutes, sprinkle over the ginger and garlic and I arranged the onion around the tofu here because well it looked nice it’s really unnecessary. I then left this for a really minimal amount of time, but if you could prepare this a couple of hours in advance (overnight even) then just leave it in the fridge, I’m sure the extra effort would be worth it. (Add salt and pepper if you like but I didn’t bother.)

Spray a pan and fry the onions for about 5 minutes, before adding the tofu. Keep a close eye on the pan and continue to stir so everything cooks evenly and nothing is burnt on one side and uncooked on the other.

After adding the tofu to the pan, add boiling water to the soba and baby corn. Bring it back to boiling point and allow it to simmer for 7 minutes. Then add the broccoli and simmer for another 5 minutes.

Drain the noodles and the vegetables, then take the pan with the tofu off the heat.

Arrange the noodles/veggies into a well and place the tofu in the middle.

I topped mine with a drizzle of sweet chilli sauce but it’s flavourful enough without.

Damn that looks fiiiiine.

The Joy of Juicing – Full Movie

Juice for Health! Juice for Power! Juice to Stay Slim! Juice to Keep Young!

The film is about far more than juicing, it is about optimizing health and reversing and
preventing diseases. It features interviews with world renowned doctors:
Neal Barnard M.D., founder of Physicians for Responsible Medicine,
Joel Fuhrman, M.D.,
Caldwell B. Esselstyn Jr. M.D.,
Dr. Gerard Bodeker, professor of Public Health Policy, Columbia University,
John A. McDougall,M.D., and T. Colin Cambell, PH.D.,
Jacob Gould Schurman Professor Emeritus.

Gary Null takes the viewer around New York City from uptown in Harlem to the downtown Union Square farmers market, talking to people he meets along the way, about their approaches to health. The American life style of eating over processed and denatured foods is examined, as Gary takes the viewer into natural food markets and explains the vital properties of fruits, nuts and vegetables, which have the healing properties to reverse disease. You’ll go with Gary to a juice store where he shows you what to juice, how to juice, to how to increase energy and enhance your immune system. In this personal guide to better health, more energy, a slimmer body, more youthful skin, you’ll learn the regenerative power of natural home juicing.

• Listen to those who have reversed their diet and diseases
• Learn how to shop for the healthiest healing foods
• Learn the foods that can reverse aging and reverse disease
• Advice on how to use fresh juice to cleanse and detoxify
• In-depth information on how the recipes that can effectively treat and often reverse
conditions, like arthritis, diabetes, allergies
• Practical guidance on juicing, how to start, how often to drink, and when to drink
• Ideas on how to prepare delicious fresh juices, that will give you energy and keep you
healthy, as you rebuild you vital self

SodaStream – Building Bridges, Not Walls

Top 10 Benefits of Juicing

 

Top 10 Benefits of Juicing

10. Healing Properties. “Let food be thy medicine and medicine be thy food” Hippocrates. Juicing allows you to create specific prescriptions for your unique needs from heart disease cancer and stroke to increased energy, strengthened immunity, strong bones or a glowing complexion. Combining whole foods allows your body to absorb the vitamins and minerals to help you heal.

9. Volume! Juicing allows you to take in a large quantity of fruits and vegetables that you may not be able to eat in their raw form allowing your body to absorb more of the vitamins and enzymes Drinking juicing offers the benefit of highly concentrated vitamins, minerals and enzymes to rapidly enter your bloodstream while receiving all the nutritional benefits of the fruits and vegetables giving your digestive system a much needed rest

8. Antioxidants – The ingredients of juicing: fruits, vegetables and herbs are loaded with antioxidants which fight free radicals that cause cellular damage, aging and susceptibility to cancers.

7. Cleansing and Detoxification – Juicing is known to rid your body of toxins by cleansing your digestive tract and colon, allowing your metabolism to become more efficient.

6. Chlorophyll – Chlorophyll is found only in plants and it has a unique structure which augments your body’s ability to produce hemoglobin which in turn strengthens the delivery of oxygen to your cells. (giving you more energy!)

5. Maintains Micronutrients. When you cook or process food, the micronutrients in food are altered making them harder for your body to absorb. The raw fruits and vegetables contain micronutrients that are maintained when juicing especially when you use a slow masticating juicer.

4. Hydration – Our body is made up of anywhere from 50-80% water depending on our age. Our cells require hydration for proper functioning. Raw juice supply the water you need to replenish lost fluid in addition to giving you vitamins, minerals ,enzymes, and phytochemicals.

3. Alkalinity – juicing promotes an alkaline environment for your body. If your body is acidic it is said that you will experience more disease, stress, and pain. An alkaline environment on the other hand promotes better energy, improved immune function, reduced pain and inflammation and is said to slow the signs of aging.

2. Better Nutrient Absorption – Many adults today have weakened digestive systems or digestive disorders such as reflux, ulcers, gallstones, lactose intolerance, diverticulitis, inflammatory bowel disease (IBS), celiac, constipation, crohns, or colitis, and as a result nutrients can pass out of your body instead of being absorbed. When you juice, your nutrients are “predigested.” Your juicer does the digestion for you breaking down the cell walls of fresh raw vegetables and fruit so that your body can soak up the nutrients like a sponge.

1. Easy assimilation – Because juicing removes the fiber, juicing skips the lengthy hour-long digestive process and goes right to feeding your cells within about 15 minutes. This gives your body a rest from the labour intensive process of digestive giving your more energy for your physical activity, detoxification, cleansing, or recovering from an illness. Ultimately this allows you to absorb the enzymes, phytochemicals, vitamins and minerals more easily.

Ginger and teriyaki tofu with vegetables and soba.

Ingredients (for 1 large serving):

  • about 90g of firm tofu
  • 1/4 red onion
  • teriyaki sauce
  • 1/4 tsp ginger
  • 1 garlic clove
  • 45g soba
  • 50g broccoli
  • 50g baby corn

Start by slicing your tofu into small squares, mincing your garlic clove and chopping/slicing your broccoli, baby corn and onion.

Then coat a bowl with a layer of teriyaki sauce and leave the tofu on top to soak up the flavour. After a couple of minutes, sprinkle over the ginger and garlic and I arranged the onion around the tofu here because well it looked nice it’s really unnecessary. I then left this for a really minimal amount of time, but if you could prepare this a couple of hours in advance (overnight even) then just leave it in the fridge, I’m sure the extra effort would be worth it. (Add salt and pepper if you like but I didn’t bother.)

Spray a pan and fry the onions for about 5 minutes, before adding the tofu. Keep a close eye on the pan and continue to stir so everything cooks evenly and nothing is burnt on one side and uncooked on the other.

After adding the tofu to the pan, add boiling water to the soba and baby corn. Bring it back to boiling point and allow it to simmer for 7 minutes. Then add the broccoli and simmer for another 5 minutes.

Drain the noodles and the vegetables, then take the pan with the tofu off the heat.

Arrange the noodles/veggies into a well and place the tofu in the middle.

I topped mine with a drizzle of sweet chilli sauce but it’s flavourful enough without.

Damn that looks fiiiiine.

Here’s a recipe for yummy, easy courgette bean burgers!

I absolutely adore these burgers which are practically FAT FREE and even have the appearance of a meat, but taste aromatic and earthy from the cumin, yet retain the sweetness of the courgette, with a crispy cornflour coating.

Ingredients:

  • 1 courgette/zucchini
  • 1 can of red kidney beans
  • 50g breadcrumbs
  • 1 tbsp BBQ sauce
  • 1/4 tsp cumin
  • 1 tsp of hot sauce
  • a few tbsp cornflour

First off, start by peeling the courgette and slicing it into batons. This task sounds more daunting than it actually is. I do it by cutting it first into 3 or 4 sections, then thinly slicing the skin off. Like so:

Spray a pan and fry the batons with a sprinkle of salt for 5-10 minutes until soft and mushy. Watch out to make sure they don’t burn in the process.

Meanwhile, drain a can of red kidney beans and mash them. I used a stick blender, but a food processor would be fine. Some people like to keep some beans whole, but I just totally puréed mine.

When the courgette batons are very soft and browner in colour, take them off the heat and add to the beans. Add the hot sauce, the BBQ sauce and the cumin and mash everything together with a wooden spoon, preferably so there are no lumps of courgette, but there will be some stringy remains. That’s fine though.

Pour in the breadcrumbs and mix them into the burger paste.

Finally, spread a few tablespoons of cornflour over a flat bowl. Grab a handful of the burger ‘dough’ (should be around a fifth of the total as this makes 5 burgers) and roll it into a bowl. Roll it around in the cornflour, then drop onto a pre-heated frying pan and flatten it out. Similarly, do this to form 4 more burger patties.

Fry on both sides until heated all the way through. This does take some time, but be patient, keep an eye on them.

In the meantime I made some caramelised red onions and courgette chips.

When my burger was done, I added the onions, a handful of spinach and a spoonful of burger relish.

Nutritional Info per patty (based on 5)

Calories: 98kcal | Carbs: 18g | Protein: 5g | Fat: 0g | Sat. Fat: 0g | Sugar: 3g