Updated: Nov 12, 2021
A simple Immune boosting juicing recipe with beets, carrot and orange juice.
Beets have a higher mold content, but you've been avoiding them now for about 4 months. (Phaze 3 - 30 days and then entire Phaze 4 - 90 days). With four full months of avoiding all moldy foods, you should be able to tolerate bringing back in some beets. If for any reason you react, feel sluggish, itch, feel inflamed (Please DO NOT consume them and skip this recipe and try it again next month in Phaze 6). Also remember, that during Phazes 3 and 4 you should be doing other things to detox such as not be in a moldy home, all of your possessions that once were contaminated with mold are no longer around you, you've been taking binders and antifungals along with practicing detox pathway therapies for 4 months. Remember, diet alone doesn't cure mold illness, but it is the combination of diet, avoidance, treatment, binding and detox that does the trick!!
KITCHEN ITEMS YOU'LL NEED
Mason Jars with "airtight" lids Glass to drink immediately or you can drink it straight from the mason jar
Glass or Stone Cutting Board
2 large Organic Carrots
1/2 Organic Beet
2 Organic Oranges
Prewash and rinse ALL of your produce in only filtered water. Avoid toxins by using tap water straight.
Using your cutting board and knife remove all of the parts of the produce that you do not want to juice. I don't juice the tops of carrots, the rind of the oranges OR the stems of beets. You can however, juice the beet leaves as they are extremely high in potassium (highest potassium of any fruit or vegetable).
Once your produce is cut into pieces that are small enough to fit inside your juice tube turn on your juicer.
Place the mason jars or your glass/dish/bowl under the exit spout of your juicer and begin feeding the produce into the shoot to produce juice.
It's very important to know that the fresher the juice is the more enzymes and nutrients remain in the juice that your body can use. I know all too well how difficult it is to pull out the juicer machine every single day and only juice "ONE GLASS"...It really is hard when you are sick. The best way to preserve the most enzymes (but not all) is to juice a week's worth of juice and freeze them in mason jars. Just remember to leave about one inch of space at the top of your jar to prevent the juice from expanding to the point that it cracks your mason jar during the freezing process.