Dr Emerson’s daily juice

This super deep purple juice is alkalizing, anti-fungal and anti-cancer.

It’s a great combination of healthy raw vegetables and fruits.

Beetroot not only detoxifies the liver and helps with methylation but also reduces blood pressure by helping the production of nitric oxide. Nitric oxide is one of the chemicals the body produces to soften it’s arteries. Remember we want sort arteries and hard bones.
Dr Greg Emerson

• Carrots provide beta-carotene and antioxidants. Recent studies have identified polyacetylenes as phytonutrients in carrots that can help inhibit the growth of colon cancer cells.
• Celery is is a very good source of vitamin C and potassium and a good source of calcium and magnesium, which may help to reduce blood pressure and lower cholesterol.
• Apples contain phytonutrients which help you regulate your blood sugar. They help to reduce your risk of lung cancer risk and asthma.
• Pomegranates are an excellent source of vitamin C. Research has shown that they help prevent an impressive array of diseases, such as prostate cancer, diabetes, lymphoma, common cold, atherosclerosis, and coronary artery disease.
• Limes are an excellent source of vitamin C and their flavonoid compounds that have antioxidant and anti-cancer properties.
• Ginger is an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). It has very potent anti-inflammatory compounds called gingerols, which help to reduce pain levels of arthritis. Research has shown ginger induces cell death in ovarian cancer cells. Ginger has been proven effective for motion sickness, nausea and vomiting during pregnancy.

1 small beetroot
1 carrot
2 celery
1 green apple
1/2 a pomegranate (or 50mls organic pomegranate juice)
a slice of lime (with skin if organic)
1cm piece of ginger

1. Place all the ingredients in a juicer and mix. Add water to fill up the glass, if desired.
2. Drink straight away to gain the most benefit from the nutrients.

 

Healing herbal teas for digestion

Herbal teas are best brewed for about 5 to 10 minutes in boiling water. You can add a little honey if you like. Here are some herbal teas that are good for improving digestion:

Chamomile

Chamomile has a calming effect on the digestive system. It relaxes and soothes the bowel muscles and is helps to ease spasms. It is perfect as a night cap before going to bed.

Ginger

Ginger tea is good for tummy upsets. You can purchase it either in tea bags or use grated fresh ginger.

To make ginger tea, grate some fresh ginger root (about half a teaspoonful) into a cup and then add boiling water. Leave for at least 5 minutes to steep and then strain through a small sieve.

Peppermint

Peppermint tea is a fantastic anti-spasmodic. I prefer to use fresh leaves from the garden or organic tea bags (For some reason the non-organic ones have a blah taste to them).

If you are using fresh leaves from the garden, select about five to ten of the bigger ones and cut or rip them up to release more flavour. Add to the bottom of your tea cup and add boiling water.  Leave for at least 5 minutes to steep and then strain through a small sieve.

Other herbal teas

• Fennel is good for flatulence

Prepared herbal teas

• Perfect Potion – Bon Appetit (peppermint, liquorice, fennel)
• Planet Organic – Calming (chamomile, lemon balm, spearmint)

Flaxseed tea

This is a simple recipe but it’s great to know if you have an upset tummy, as the flaxseeds are very healing for the gut and help to sooth irritated mucous membranes. Flaxseeds are high in manganese, magnesium and omega-3 essential fatty acids, particularly alpha linolenic acid (ALA).

Keep your flaxseeds in the fridge and always grind them yourself so they are fresh.

1 tbsp whole flaxseeds

1. Add a spoonful of flaxseeds to a cup and fill with boiling water.
2. Steep for an hour or longer. It is best to steep the mixture overnight in the fridge.
3. Drain the seeds and drink at room temperature.

You could sprinkle the tea with cinnamon or add a little honey, but I like the plain nutty taste.

I tip the seeds in the garden and I’ve now got a little patch of flaxseed plants growing!

Watermelon juice

The trouble with eating watermelons is the seeds and the mess. It drips everywhere, or it that just me?

Juicing watermelon solves this problem and the juicer will grind up the seeds so you won’t even notice you are eating them.  Watermelons are high in potassium, Vitamin C and the antioxidant, lycopene. Watermelon seeds are high in B vitamins and magnesium.

Scientists have recently discovered that watermelon lowers blood pressure.

Watermelon juice is easily digestible and alkalinizing. Better still it is fat-free and a great thirst quencher.

1/4 watermelon
4 leaves of mint

1. Chop watermelon into chunks and place pieces through juice machine.
2. Pour juice into serving glass half way and fill the rest of the glass with water.
3. Garnish with finely chopped mint leaves.

What would you do if you won the wine raffle?

The Australian Wine Trade Flood Relief Raffle is now selling tickets. The prizes donated have been overwhelming generous. There are 200 fantastic prizes to win. The question I want to know is, what would you do if you won first prize?

To start off we’d send a couple of cartons to those we know personally affected by the floods (family and an old high school friend). Talk about an instant wine cellar. We think we’d could also give a carton to all our of other family and close friends.  Perhaps we’d host wine and cheese nights after work on Fridays for a year. Or provides the drinks for family Sunday afternoon bbqs. And lastly, we could send a bottle to all of those selfless volunteers…

First prize – $33,000 approximate retail value

• A weekend for four in the Barossa Valley, including accommodation for two nights at the historic Jacob’s Estate cottages, lunch for four at the Jacob’s Creek Visitor Centre to the value of $650, a tour of the Steingarten Vineyard, structured wine tasting, return flights to Adelaide from any capital city within Australia and a hire car for two days. Also six bottles each of Orlando St Hugo Cabernet Sauvignon and Orlando Centenary Hill Shiraz. Four weeks’ booking notice required. (Retail value $5000) – Orlando Wines
• One six pack of Torbreck RunRig 2007 (Retail value $1350) – Torbreck Vintners
• One timber box of four bottles of Wild Duck Creek Duck Muck Shiraz 2007 (Retail value $1320) – Wild Duck Creek Estate
• One dozen Moss Wood Margaret River Cabernet Sauvignon 2007 (Retail value $1200) – Moss Wood
• Four 100mL bottles of Seppeltsfield Para Vintage Tawny commemorating the Queensland floods: vintages 1893, 1916, 1974 and 2011 (Retail value $1166) – Seppeltsfield
• One magnum of Penfolds Grange 1996 (Retail value $1100) – Penfolds Wines
• One imperial (6L) of Kalleske Eduard Shiraz 2008 (Retail value $900) – Kalleske Wines
• One mixed dozen of Savaterre Pinot Noir and Chardonnay (Retail value $900) – Savaterre
• One dozen Jasper Hill Georgia’s Paddock Shiraz 2009 (Retail value $876) – Jasper Hill Vineyard
• One six pack of Mount Mary Vineyard Quintet 2004 (Retail value $850) – Mount Mary Vineyard
• One 48 case wine unit for six months at Kennards Self Storage, Chatswood, NSW (you’ll need this!) (Retail value $810) – Kennards Self Storage
• One six bottle carton of Irvine Grand Merlot 2006 (Retail value $780) – Irvine Wines
• One dozen Lakes Folly Cabernets (Retail value $720) – Lake’s Folly Vineyard
• One dozen William Downie Mornington Peninsula Pinot Noir 2009 (Retail value $720) – William Downie
• One six pack of Thomas Hardy Cabernet Sauvignon 2006 (Retail value $660) – Constellation Wines Australia
• One dozen Hillcrest Premium Pinot Noir 2008 (Retail value $620) – Hillcrest Vineyard
• One dozen Spinifex La Maline Shiraz Viognier (Retail value $620) – Spinifex Wines
• One six pack of Bindi Block 5 Pinot Noir 2008 (Retail value $600) – Bindi
• One six pack of Clonakilla Shiraz Viognier 2009 (Retail value $600) – Clonakilla
• One six pack of Langmeil Barossa Freedom Shiraz 2008 (Retail value $600) – Langmeil
• One three magnum case of Leeuwin Estate Art Series Chardonnay 2007 (Retail value $595) – Leeuwin Estate
• One dozen mixed Paringa Estate Pinot Noir, Shiraz and Chardonnay (Retail value $580) – Paringa Estate
• One dozen Greenock Creek Wines Seven Acre Shiraz 2008 (Retail value $576) – Greenock Creek Wines
• One six pack of Elderton Command Shiraz 2006 (Retail value $570) – Elderton
• One six pack of Balnaves The Tally 2006 (Retail value $540) – Balnaves of Coonawarra
• One six pack of Glaetzer Amon–Ra Shiraz 2009 (Retail value $540) – Heartland and Glaetzer
• One six pack of Punch Lance’s Vineyard Close Planted Pinot Noir 2008 (Retail value $540) – Punch
• One six pack of Vieux Clos du Chateau de Citeaux Monopole (Retail value $520) – Duplonk Wine Imports
• One six pack of Cape Mentelle Cabernet 2006 (Retail value $504) – Cape Mentelle
• One three litre double magnum of Cullen Diana Madeline 2007 (Retail value $500) – Cullen Wines
• One six pack of good red Burgundy (Retail value $500) – Lester Jesberg
• Lunch for six at The Lane Vineyard, Adelaide Hills (Retail value $500) – The Lane Vineyard
• One 3L double magnum of Peter Lehmann Stonewell Shiraz 2005 (Retail value $500) – Peter Lehmann Wines
• One six pack of Cascina Morassino Barbaresco 2006 (Retail value $500) – Koltz Wines
• One dozen mixed vintages of Kay Brothers Amery Hillside Shiraz (Retail value $480) – Kay Brothers Amery
• One magnum of Brokenwood Graveyard Vineyard Shiraz 2000 (Retail value $450) – Brokenwood
• One six pack of Majella The Malleea 2008 (Retail value $450) – Majella
• One dozen Grosset Springvale Riesling 2010 (Retail value $432) – Grosset Wines
• One magnum of Giaconda Estate Vineyard Chardonnay 2005 (Retail value $360) – Giaconda
• One six pack of Rockford Black Shiraz 2010 disgorgement (Retail value $342) – Rockford Wines
• One bottle of Vietti Barbera Old Vine Scarrone 2005 (Retail value $300) – Prince Wine Store
• One magnum of Larmandier–Bernier Terr de Vertus 1er Cru Non Dose Champagne NV (Retail value $292) – Bibendum Wine Co
• One magnum of Hardys Eileen Hardy Shiraz 2006 (Retail value $280) – Annandale Cellars
• One three litre double magnum of Jacob’s Creek St Hugo Coonawarra Cabernet Sauvignon 2002 in a wooden display box (Retail value $265) – Orlando Wines
• One three litre double magnum of John Duval Wines Entity Shiraz 2007 (Retail value $250) – John Duval Wines
• One double magnum (3L) bottle of Turkey Flat Shiraz 2008 (Retail value $220) – Turkey Flat
• One jeroboam (3L) bottle of Yarra Burn Sparkling 2004 (Retail value $150) – Constellation Wines Australia
• One magnum of Bannockburn Pinot Noir 1999 (Retail value $120) – Bannockburn Vineyards
• One Double Membership to VisitVineyards.com (Retail value $69) – VisitVineyards.com
• An annual subscription to The Wine Front (Retail value $44) – The Wine Front and Mountain X
• My Dad has Purple Hands book (Retail value $25) – Dutschke Wines
• One copy of Barossa Wine Traveller (Retail value $20) – Barossa Grape and Wine Association

Holy. How could not try your luck and buy just one ticket?

Carob smoothie

This is my current favourite smoothie. Carob doesn’t taste like chocolate, so don’t think of it as a substitute because it has its own merits. During the war, people would eat carob pods as a way of surviving the food shortages. The bushy tree grows to about 18m high. They are low maintenance and tolerate drought conditions.

The carob and aloe vera in this smoothie are fantastic for inflammation. Use cocoa if you want.

1 tsp carob or cocoa
1 banana
½ cup of almond milk, rice milk or milk
1 tbsp aloe vera (optional)
1 tsp honey (optional)
dash of cinnamon (optional)

1. Add all ingredients to a blender and mix until smooth.

Serves 1.

Passionfruit lemonade

Last year we took bags of passionfruit to work, because we weren’t really fussed on them. I like the taste, but can’t be bothered with the seeds. Passionfruit is very high in vitamin C, so this refreshing drink is slightly less naughty than the bottled stuff. Adjust the water, sugar and fruit ratio depending on whether you like tart or sweet lemonade. Perhaps I should call it passionade?

Passionfruit lemonade

1 cup of freshly squeezed lemon and passionfruit juice, strain the seeds
3 cups of water
½ cup of white sugar

1. Combine all the ingredients in a jug.
2. Refrigerate for an hour.
3. Add ice and garnish with mint to serve.

Notes: To make up one cup of juice I used 3 lemons and 7 passionfruits – but please just take these amounts as approximates. Use what you have. I also dissolved the sugar in one cup of boiling water first before adding the remaining cold water.

Strawberry smoothie

This is an great way to have your two fruits a day. I think we have lost the strawberries that were growing in the hanging basket. I might have forgotten to water them for about a week, as they aren’t near the rest of the fruit trees and vegetable beds. I adore the taste of home-grown strawberries, but at the moment they’re not contributing anything to our challenge. My second lot are doing well, so I’ll need to be more diligent with them.

I’ve used frozen strawberries for this recipe, but you can substitute any of the other berries. Adjust the quantities to suit your taste, but if you are using frozen items make sure your blender can do ice, otherwise you might wreck the blades. The mixture is thick, so you may like to add more liquid to serve 2 people. I also add a spoonful of flaxseed oil to keep my skin healthy, but that’s optional.

Strawberry smoothie

½ cup fresh or frozen strawberries
1/4 cup of almond milk, rice milk, or milk
1 banana, small, cubed
1 teaspoon honey
4 ice cubes (optional)

1. Place all ingredients in a blender and blend until smooth.

Serves 1.

Gul serbeti – Rose sherbet (Turkish)

Cooked for the Turkey entry in the Euro Cup and Plate challenge.

2 tsp rose water
2 tbsp white sugar
4 tsp lemon juice
2 cups water
10 drops of red food colouring

1. Dissolve the sugar in 1 cup of hot water. Add the rest of the water (room temperature) and other ingredients. Be careful adding the food colouring – as you only want a light pink shade. Stir with a spoon.
2. Place jug in the refridgerator to cool down for at least 4 hours to allow the flavours will develop. Serve with ice cubes. Ideal for a kid’s birthday party.

Serves 2.

Sangria (Spanish)

Cooked for the Spainish entry in the Euro Cup and Plate challenge.

300ml red wine
60ml Cointreau
60ml gin
Juice of 1 lemon
Juice of 1 orange
1 lemon, thinly sliced
1 orange, thinly sliced
½ cup castor sugar
ice
lemonade

1. Pour everything (except the ice and lemonade) into a jug. Stir thoroughly and then let it macerate in the fridge for at least 4 hours.
2. Serve in a highball glass pour the mixture over ice, and top with the lemonade.

Serves 4.

VARIATIONS – Use soda instead of the lemonade.