Warm Roasted Vegetable Quinoa Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

No matter where you are in the world, whether you’re looking at snow out your window or sweltering from the summer’s heat, this is a very nourishing and delicious salad suitable for all weather conditions. I took this salad to my family BBQ for our Australian day celebration earlier this week. We have had a very intense heat wave for the last few weeks but Australia Day was cool and drizzly so this salad was quite fitting. You can also use a wide variety of vegetables in this salad if you are not an eggplant fan, and it will still work well!


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  • 1 ½ cups (250 g) quinoa, uncooked
  • 3 cups (600 ml) vegetable broth or low sodium stock
  • 1 white eggplant, chopped into cubes
  • 1 black eggplant, chopped into cubes
  • 2 green zucchinis (courgette), chopped into cubes
  • 1 small orange sweet potato, chopped into cubes
  • 1 small purple sweet potato, chopped into cubes
  • 1/4 pumpkin, chopped into cubes
  • 2 – 3 kale (Tuscan cabbage) leaves, chopped roughly
  • 1 yellow bell pepper (capsicum)
  • 2 – 3 tbsp coconut oil
  • 1/2 red onion, sliced
  • 1/4 cup (30 g) slivered almonds
  • sea salt & pepper to taste
  • Dressing:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • 1 handful of chives, chopped
  • 1 handful of parsley, chopped
  • sea salt and pepper to taste


  1. Preheat the oven to 350F (180C).
  2. Rinse and drain quinoa then add to a saucepan with 3 cups of broth.  Bring to boil then simmer for 15 –  20 minutes or until all water is absorbed.
  3. Wash all the produce well.
  4. Chop the eggplants, zucchinis, sweet potatoes, pumpkin and pepper into cubes, then place on baking tray.
  5. Toss in coconut oil and season with salt and pepper, then cook for 30 minutes.
  6. Place kale into oven with 15 minutes remaining for the roasted veggies. (You can also steam, boil or simply enjoy raw.)
  7. Slightly toast almonds (optional).
  8. Mix dressing ingredients together in a small bowl until well combined.
  9. Remove roasted vegetables and kale from oven then toss with red onion, almonds and dressing in a large bowl.
  10. Serve immediately.


  • Quinoa – wild rice or red rice
  • Eggplant – mushrooms
  • Zucchini – broccoli, green beans, snow peas
  • Sweet potato – golden beets, carrots, winter squash
  • Pumpkin – acorn squash, winter squash
  • Kale – spinach, watercress
  • Yellow pepper – green or red pepper
  • Coconut oil – olive oil, avocado, hemp oil
  • Red onion – brown onion, scallions(shallots), spring onions
  • Almonds – pine nuts, cashews, macadamia, slivered or whole almonds
  • Lemon Juice – red wine vinegar

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories370
  • Fat15g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates53g
  • Fiber12g
  • Sugars7g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Why Your Kale Needs a Massage

By: Isabel Smith, MS, RD, CDN

As it turns out, humans aren’t the only ones in this world who love a good massage — kale (Tuscan cabbage) does too. Massaging kale when making a salad, kale chips, or any other raw kale dish can help to more evenly distribute the flavor and can help to make the kale less bitter, less tough and for some, easier to digest. The thought of massaging kale may be overwhelming, but the process is extremely easy. I used simple olive oil when massaging the kale for this post, but you can use a combination of oil and lemon, another type of salad dressing or even avocado.

Follow these 7 easy steps for massaging and serving kale:

Step 1: Cut the kale off the stem.
Using a knife, cut the kale into 1-2” squares or pieces, separating the kale from the stem.

Step 1

Step 2

Step 2: Wash the kale.
Wash the kale well! It’s got loads of cracks and crevasses that dirt can get stuck in and if it’s not organic you’ll want to wash away those pesticides.

Step 3

Step 3: Dry the kale.
Drying the kale is perhaps one of the most important parts when it comes to success with the kale massage. In order for the oil, dressing, or avocado to stick well to the kale leaves, the leaves must be dry. I like to use a clean dishtowel to do this because I find that the dishtowel is better to remove all of the moisture than a paper towel. You can also use a salad spinner followed by a dishtowel if you prefer.

Step 4

Step 4: Put the kale in a bowl and add the oil, salad dressing or avocado.
 The amount you add will be dependent on how large the serving, but my general rule of thumb is as follows:

  • ½ avocado mashed for 2-3 servings; 1 whole avocado for 4-5 servings
  • 2-3 tbsp oil or dressing for 2-3 servings; 4-5 tbsp for 4-5 servings (Here I made the serving for 1 so I used about 1-2 tbsp of olive oil)

Step 5

Step 5: Roll up your sleeves and start massaging.
You can do it for as long as you like, but the recommended amount is about 1 – 2 minutes or so (more time for larger batches). When massaging the kale, work it in between your fingers, sort of like you would when washing your hair.

Step 6

Step 6: Add extra toppings.
Here I added a dash of salt and pepper as well as 1 tbsp goji berries and a very small handful of walnuts. It’s like making our Hail to Kale Salad! Enjoy!

Step 7





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Soup Makeover: 5 Swaps to Make them Healthier

By: Isabel Smith, MS, RD, CDN

January is National Soup Month, which is fitting because here in the northeast it’s one of the coldest months of the year, so soup is a definite win for most of us. Soups are also a great way to get extra nutrients into your body. While some soups are few in calories, loaded with nutrients and potential health benefits, others can be quite the opposite — loaded with calories, fat, salt and more. We think soups are pretty awesome, so to help you with your goal of eating more healthfully, we have some recommendations for upgrading your soups.

5 Tips for Upgrading Your Soup

  1. Swap the Cream
    Cream can be loaded with calories and fat, as well as antibiotics and hormones (if you don’t get your dairy from an organic source), so instead try swapping in these creamy, non-dairy alternatives:

    • Non-Dairy Milk: coconut, hemp, almond or oat milks are creamy but lower in calories and fat
    • Avocado: Blending avocado makes a nice creamy texture while adding healthy, anti-inflammatory fats (Try this Cream of Avocado & Mushroom soup!)
    • Coconut Cream & Coconut Milk: This combination brings out a thicker and creamier taste without the dairy
  1. Lower the Salt
    Salt can be healthy, but in excess it can contribute to elevated blood pressure, water retention and over time may be damaging to heart health. Instead of loading your soup with salt for flavor, try one of these low-sodium alternatives:

    • Low Sodium Broth: Whenever a soup calls for regular broth, use low-sodium
    • Make Your Own: Make your own healthy, lower sodium broth out of juice pulp
    • Use Water Too: If the recipe calls for 2 cups of broth, use 1 cup low sodium or homemade broth with 1 cup of water
  1. Up the Fiber
    Certain soups like chicken noodle, minestrone and others are made with white pasta, and we know we can do better than that! Try these suggestions to boost heart-healthy fiber and nutrients in your soup:

    • Quinoa pasta: Use quinoa pasta for added protein and fiber
    • Whole Grains: Healthier grains like brown rice, barley, quinoa or any others that are unprocessed and unrefined will add extra vitamins and minerals in addition to fiber too
  1. Raise the Nutrients
    Just because a soup recipe only calls for one vegetable doesn’t mean you can’t add more. Go ahead and add those extra vegetables (anything you’ve got!). The more color the better and your body and immune system will thank you.

    • Go Green: Add greens like kale (Tuscan cabbage) and chard (silverbeet) to your chili recipe
    • Go Yellow: Add yellow squash or peppers to a traditional chicken noodle or minestrone soup
  1. Spice it Up
    Herbs and spices contain so many healthful nutrients; so don’t forget to add them to your soup. The more herbs and spices, the more flavor and the more nutrients. Learn more about the wonderful healing powers of spices! Here are a few of my favorite spices to add.

    • Oregano: Add this spice to boost digestive properties of the soup along with anti-bacterial properties thanks to the nutrient carvacol
    • Parsley: Add parsley to help your liver make more detoxifying enzymes
    • Pepper: Add pepper to boost nutrient availability to your body of many herbs and spices
    • Turmeric: Add turmeric to boost anti-inflammation
    • Cayenne Pepper: Add cayenne to boost your body’s metabolic-stimulating properties
    • Dill: Add dill for its antioxidant properties and neutralizing carcinogens

A few of our favorite, non-dairy, healthy and delicious soups:

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Two Festive Green & Gold Juices

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

In commemoration of Australia day yesterday, I made 2 juices representing our national colours to celebrate!  Australia Day marks the anniversary of the 1788 arrival of the first fleet of British ships. This is a national holiday where community events, concerts, fireworks, official awards such as Australian of the year are presented and ceremonies for new citizens. It is also an important day to reflect on the original Australians that inhabited this land. So why not enjoy these beautiful coloured juices any time of the year? No matter how you celebrated, fuel up on these nutrients for a festive treat. If you like what you see, we have more green and gold juices for you to enjoy!


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Aussie Gold:

  • 2 yellow pears
  • 1/4 pineapple
  • 1 yellow zucchini (courgette)
  • 1 lemon
  • 1 in (2.5 cm) piece of ginger
  • 1 in (2.5 cm) piece of turmeric 

Aussie Green:

  • 6-8 kale (Tuscan cabbage) leaves
  • 2 green pears
  • 2 celery stalks
  • 1 lemon
  • 1 bunch of parsley 


  1. Wash all produce well.
  2. Peel lemons (optional).
  3. Juice all ingredients according to their recipe and enjoy!


  • Pears – apple, green grapes
  • Pineapple – golden delicious apples, mango
  • Zucchini – celery
  • Lemon – lime, grapefruit
  • Kale – spinach, lettuce, cabbage, watercress
  • Celery – zucchini, celeriac root
  • Parsley – mint, basil

Servings: 2

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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A Hearty Soup for a Snow Day

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

I love to make a hearty, simple soup for a warming and healing meal that easily creates leftovers to cover our family’s dinner-time nutrition needs during the start of a busy week.  With winter rearing its head here in New England colds and flu are abundant.  A meal that’s full of fluid, phytonutrients and protein, that’s also easy to digest, is just what the doctor, or in this case nutritionist, ordered!

I kept the flavors simple so my 5-year-old’s palate would enjoy it.  My 10-year-old is far more adventurous and he spiced his bowl up a bit with some cumin and hot chili sauce.  Feel free to add more spices and seasonings for additional flavor, antioxidants and anti-inflammatory compounds. Fresh herbs like oregano, rosemary, parsley, basil work great or kick it up with some ground cumin, chipotle powder, or cayenne pepper.

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  • 32 oz (1 L) organic veggie broth (or make your own)
  • 1 cup (170 g) dry pinto beans
  • 2 large handfuls of baby spinach
  • 2 onions
  • 4 garlic cloves
  • 1 16 oz. can of corn (or fresh)
  • 2 – 4 cups (500 ml – 1 L) water, range is based on consistency of desired soup
  • sea salt and pepper, to taste
  • 1 tbsp olive oil
  • 1 cup (185 g) brown rice
  • 1/4 tsp ground turmeric


  1. If using dry beans soak overnight then drain and rinse (if using BPA free canned drain and rinse).
  2. Add olive oil to pot and bring to low-medium heat.
  3. Dice onions and garlic and add to pot with a pinch of sea salt.
  4. Saute until onions are soft, about 5-8 minutes on low/medium heat.
  5. In the meantime, chop spinach and cut corn from ear if using fresh.
  6. Add broth and 2 cups of water  if you desire a thinner consistency. For a thicker soup, leave the water out.
  7. Add pinto beans, spinach and corn.
  8. Bring to strong simmer on medium/high then reduce heat to simmer
  9. Simmer with partially covered pot for about 2-3 hours until beans are soft.
  10. Stir occasionally and add additional water as desired.
  11. While soup is cooking, make rice. In rice cooker: add 1 cup brown rice and 2 cups water. Before starting, add turmeric, pepper and pinch salt (optional).
  12. Serve and enjoy! Place a scoop of brown rice in the bottom of your bowl.  Top with a ladle of soup.  Garnish with parsley or spinach as desired.


  • Pinto beans – white/cannellini beans, black beans, kidney beans, garbanzo beans
  • Spinach – kale, Swiss chard, collard greens
  • Brown Rice – quinoa
  • Corn – peas

Prep time: 5 minutes

Cook time: 2 hours, 30 minutes

Total time: 2 hours, 35 minutes

Servings: 8

  • Nutrition per serving:
  • Calories190
  • Fat3g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium320mg
  • Carbohydrates30g
  • Fiber4g
  • Sugars5g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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I Lost Over a 100 Lbs & Extended My Life by Decades

By: Success Stories

How I Became Obese & Sick

I was a Christian Recording Artist traveling the world performing hundreds of concerts each year.  While touring over 220 days each year I developed poor eating habits but they never seemed to be a big deal because I was so active. When my traveling days came to an end I became a sales manager and real estate broker and your average family guy. As a couple years went by I ate to feel good or when I was board or because I missed my old traveling life and before I knew it I became obese and sick.

At 29 years of age I began taking cholesterol medicine and shortly after I was prescribed blood pressure medicine.  Soon it was two different blood pressure medicines followed by multiple dosage increases just to try and keep my blood pressure and cholesterol under control.  In July of 2013 I found myself taking high dosages of 3 medications daily and weighing in at over 333 pounds with my life and health heading in the wrong direction fast! Size 48 pants and 5XL shirts are not easy to come by and it ALL disgusted me!

Both of my grandfathers past away in their 60’s of heart attacks and my father who has been in shape his whole life due to a very active job had stints put in when he was in his late 50’s.  I knew that if I did not do something fast there was a good chance I may not make it to see my daughter get married!

I spent the next several months trying to figure out what to do.  My eating habits appeared to have become “NEEDS” and they were two difficult to break.  I would exercise but not see any results because my diet was so poor.  Out of frustration and depression I would stop exercising and eat more!  It was an endless cycle!

Time to Change

I had a good friend of mine tell me about Fat, Sick & Nearly Dead.  He said that he had just watched it and he felt I should check it out because it was so interesting.

I put it off for a couple of months until one day I was stuck at home.  My wife had accidently blocked my car in and left for the day not knowing she had all the keys to our vehicles with her.  I couldn’t go anywhere so now what was I going to do?  I remember the video my friend had mentioned about a month or two earlier and decided to search for it on Netflix.

The immediate impact that movie had on my life was remarkable.  I dove right into juicing that same day with an all or nothing attitude!  After all what did I have to lose?  I was going to die if kept going down the path that I was on.

My Reboot Journey

I decided to Reboot in two stints: 35 days the first time (and I only had to stop because I was going on a 3 and 1/2 week cross country motorcycle trip). During the trip my desires and eating habits had changed so much I actually lost 6 lbs! Then when I got back I went for 40 days straight.

The first 3 or 4 days were hell and if you were not paying attention and looked the other way, I might have bitten your finger off for something to chew on.

For me the fact that I started on Sunday, May 4, 2014 was a HUGE hurdle to jump over right away.  For as long as I can remember Cinco de mayo has been celebrated in my family as a good reason to go out to a Mexican restaurant.  If I could make it without breaking down and going with the family to eat the next day, I could make it through anything baby!

Also, having the initial first three days working instead of over a weekend actually helped quite a bit because I was so busy it took my mind off of eating!

Eventually my body settled in and I began to experience major energy, the best sleep of my life, my mind seemed clearer, my skin was clearing up and I was seeing pounds drop off!  Though the average was about 2 pounds lost per day there were times when I would see as much as 5 pounds in a day.

I was feeling so amazing from the energy boost and great sleep that I actually wanted to get off the couch and exercise. I can’t ever remember a time in my life that I WANTED to exercise but I actually looked forward to it each day.  My juice was so satisfying I was able to go from just walking 20 minutes each day to a more intense work out similar to a P90X.  I love getting on my exercise bike and watching my Mariners play a few innings while I ride a dozen miles!

My Life Today

Long story short I currently weigh 231 pounds and have gone to a size 34 pants and a large shirt!  I no longer take any medications and am healthy!  We are talking over a 100 pounds and a new found health that has extended my life by decades! I now drink mostly juice during the week and eating on the weekends.

You can’t argue with the results of juicing!  Your body has the opportunity to heal while at the same time you are flooding it with all the nutrients it could ever want or need!

The great thing is once you get the idea of a “Diet” out of your head and start treating your body right, you no longer feel like you are missing out on the old garbage you used to intake daily.  A diet causes you to suffer because you are depriving yourself of the foods you love for temporary time until you reach a goal.  It is no wonder why people fail at diets all the time!  Who wants to suffer?

When you make a life change for yourself you will also impact those around you! I can never go back to what I was because people are counting on me and I LOVE THAT!


Do you have a Reboot story to share? Tell us here!

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Super Easy Roasted Blue Yams

By: Isabel Smith, MS, RD, CDN

Blue yams are an all-time favorite of mine. They’re sweet and tasty and I find they’re less starchy than other potatoes. Sweet potatoes and yams in general are loaded with the electrolyte potassium and vitamins A & C as well as manganese. These blue yams, due to their color, are a rich source of antioxidants, particularly anthocyanins that are anti-inflammatory. Enjoy these super easy, delicious yams as a part of a meal or for a snack on their own.

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  • 4 blue yams, peeled and cut into ½” slices
  • 4 tbsp olive oil
  • pinch of sea salt
  • mixed, herbs and spices — I used dill, oregano, basil, garlic


  1. Preheat oven to 450 F (230 C).
  2. Wash and scrub yams, then dry and slice.
  3. Place sliced yams on a cookie sheet, and then add olive oil and herbs and spices.
  4. Massage the oil and spices evenly throughout the cut yams on the sheet.
  5. Place the cookie sheet in the oven, flip potatoes after 10-15 minutes and then do so again after another 10 minutes.
  6. Remove yams after about 30 minutes in the over, they should have a slightly golden brown color.
  7. Serve and enjoy.

Prep time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories170
  • Fat7g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates26g
  • Fiber4g
  • Sugars5g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

9 Healing Foods that Fight Pain

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Unfortunately, millions of people world-wide suffer with chronic pain. Whether it’s caused from a past injury, migraines & chronic headaches, autoimmune disease, liver disease, IBS/IBD, pelvic inflammatory disease, period pain, structural problems, arthritis, chronic inflammation and generalised wear and tear, it can be debilitating in your life. Chronic pain can increase the risk of suffering with debilitating disorders such as anxiety and depression.


Pain can reduce and interfere with:

  • Pleasure in life
  • Self-esteem and confidence
  • Independence
  • Sleep and rest
  • Ability to work
  • Exercise
  • Performance of simple tasks

Pain killers can certainly offer quick and effective pain relief but on a long-term basis they can create more of a strain on your health. They can increase the risk of gastritis, gastric ulcers, constipation, altered gut flora, leaky gut, liver and kidney inflammation and damage and can even kill people if not taken correctly.

Nature has fortunately provided us with many natural anti-inflammatory foods, herbs and spices that provide natural analgesic benefits combined with improved tissue health and structure. If you’re in pain, aim to get more of these foods, herbs and vitamins into your body more often.

Natural Pain-Relieving Foods & Herbs

  1. Turmeric
    Due primarily to its curcumin content, this anti-inflammatory spice is often recommended for joint pain and inflammation including fibromyalgia and other inflammatory conditions. Here is more on this amazing spice. If you need to start adding more turmeric in your life, try some of these delicious recipes: Turmeric Mango Smoothie, Peach Turmeric Smoothie, Turmeric Flax crackers with Veggie Pulp & Sweet Potato, Carrot & Turmeric Soup.
  1. Cherries
    The compounds in cherries called anthocyanins may reduce inflammation and block pain signals. There is also a study that shows tart cherries may also be able to reduce muscle pain post exercise by reducing the possibility of muscle damage.
  1. Ginger
    Ginger offers effective anti-inflammatory relief from migraines, arthritis and muscle aches. One study showed that it was just as effective against period pain as ibuprofen. We have some great juice recipes containing ginger like Carrot, Apple & Ginger, Green Carrot Ginger, Green Ginger Ale & Cranberry Apple & Ginger.
  1. Fish Oils
    Eating fish high in omega-3’s can help relieve pain by improving blood flow and reducing inflammation in the nerves and muscle cells. Fish oils has been shown to be equivalent to ibuprofen in numerous studies for the relief of arthritis and possibly other types of pain. Vegan options for omega-3 fatty acids are flaxseeds, chia seeds, hemp seeds and walnuts.
  1. Rosehips
    There have been approximately 30 studies that support the benefit of using rosehips for pain relief and arthritis. A study resulted in a significant reduction in pain and use of medication after 3 weeks and significant reduction in disability, stiffness, and severity of the disease after 3 months of treatment. This can be taken as a tea or as a powder or a vegetable capsule.
  1. Pineapple
    The bromelain content may reduce inflammation and is used as a post injury compound. Eating ½ cup per day has been shown to offer relief and reduce pain. Did you also know that pineapple can help you sleep? Enjoy tons of our favorite pineapple recipes.
  1. Magnesium
    Found in dark green leafy vegetables, legumes, nuts and seeds and dark chocolate, magnesium is an important electrolyte nutrient that supports muscle and nerve function. This can be very effective for restless legs syndrome, aching muscles, tense muscles, fibromyalgia, migraines, cramps and pins and needles and muscular pain.
  1. Vitamin D
    A new study by the British Society for Rheumatology suggests that low levels of vitamin D in the body are linked to chronic widespread pain. Musculoskeletal pain is a recognized symptom of severe vitamin D deficiency.
  1. Herbal Remedies
    There are a number of pain reducing herbs that can be used under the care of a qualified herbalist. Pain relieving herbs include Jamican dogwood, Californian poppy, Devils claw, Ginger, Boswellia, Kava, Willow bark, Corydalis, Celery seed and St Johns Wort. Using topical essential oils diluted in a base oil such as wintergreen, peppermint and capsaicin (chilli) may reduce pain. (I have used peppermint oil dabs around my temples and base of skull with headaches and it works very well). Soaking in 1 cup of Epsom salts in a warm bath regularly allowing transdermal magnesium absorption.

What to Avoid if You Experience Pain

  • Night Shade Veggies
    In cases of arthritis the nightshade family in moderate to large servings may increase pain and discomfort. These vegetables include potatoes, tomatoes, eggplant, peppers (capsicum) and chilli.
  • Gluten & Dairy
    Some people who suffer with auto-immune diseases can benefit from eliminating possible food allergens such as gluten and dairy for 6 weeks to observe any reduction in pain and discomfort. Other food allergens may exist, doing a Reboot can help reduce pain and inflammation and by proper reintroduction of foods you can observe any flare-ups. For more information on Reboot as an elimination diet and on gluten sensitivities beyond the gut.
  • Processed Foods
    Processed foods will increase pain and inflammation, particularly refined flours, sugars and processed hydrogenated fats so these should be avoided, eating a natural wholefood diet as much as possible.

Have you found foods that affect your pain?

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Who Inspires Joe?

By: Joe Cross

Excited to bring you another video on our #AskJoeAnything series…keep the questions rolling in! If you’re tuning in for the first time, I’ll be posting a video each week answering as many questions as possible within 3 minutes. And the questions can be about anything! You can ask your questions by including the #AskJoeAnything tag on my Facebook, Twitter (@JoeTheJuicer or @RebootWithJoe) or my Instagram account @JoeTheJuicer.

Today’s video comes to you from beautiful Melbourne, the capital of Victoria, Australia’s garden state. Don’t forget to watch my video from last week if you missed it. Here we go with this week’s. Watch the video or read below for the questions that I answered!

1. Where can I find good juice recipes and a support system for the juice journey? 

On Rebootwithjoe.com we have created a community. It’s a free online community — there’s over 250,000 that are registered in there — it’s like your own little facebook page. And you can sign up and go in there and explore forums, find people that are on the journey. There are many many people in there that are helping every body everyday. That’s a good place to find support. And don’t forget on the rebootwithjoe.com website, there’s tons of free recipes.

2. On a 21 day or more juicing plan, how do you transition from juicing to real food? What and how should it be done?
This is another great example of info you can find here on our site. We have lots of articles that explain the transition process. For me I find the best way to transition is to eat the food that you have been juicing. Then slowly add certain foods in, like maybe try gluten — see if it has an effect on you, see if it has a positive or a negative. Try fish, try animal product if that’s what you choose. Personally, if you can stick it to plants for as long as possible you’ll be doing your body a huge favor.

3. Which person have you met that inspired you?
Apart from nearly everybody who I’ve met on this road that has done a Reboot — I mean I’ve just been sitting down here doing my mail and I get so many messages per day — it really is amazing and I’m honored to get so many messages. It’s taken me a little while to think this through and I’ve gone through a number of people…

Liz Arch made a fantastic speech at MindBodyGreen’s Revitalize summit this year on domestic abuse and she was very brave. She inspired me how she got up there and just bared her soul. You can watch her speech here.

I’ve met some veterans who have lost arms and legs that are into juicing and they inspire me.

But I guess that I’ve met so many people and I guess what really strikes me is parents that have a bunch of kids that are battling to keep the bills paid and are struggling but somehow work out a way to overcome that and provide a nutrient dense plan or meal for their kids, and I reckon that inspires me.

Sorry I don’t have a specific one person because I’m inspired a lot and doing what I do with this community, I’m exposed to it. So I guess that it would be the shout out to all of those out there that are overcoming adversity and the nutritional gatekeepers of the homes who are doing a great job. There you have it. That’s who inspires me.

Signing off from Melbourne — next week I’ll be talking to you from Sydney. Juice on!


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