REAL TV

Green Juice

I can not say enough about the importance of green juice. This is a great way to cram nutrients and super charge the immune system. Many people have asked me how I make green juice. I use a Breville Juice Fountain Elite. The ingredients in my juice vary based on what I find in the market.

I might use 3-6 stalks of celery, 1/2-1 cucumber (with skin if organic), 5-10 dark green leaves with stalks (can be kale, collards, chard), 1/2-1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin). Optional: 2-6 carrots, 1/4-1/2 beet, 1/2 bunch of parsley with stems, 1/4-1/2 onion, 1/2 bunch mint, 1 whole apple (with skin if organic). I also like to take the fiber that is separated from the juice and run it through the juicer 2 or 3 times. You’ll get more juice that way. Broccoli stalks are great too. You can cook the flowery heads separately and juice the stalks, since most people don’t like to eat the stalks. The lemon peel has vitamins and minerals and really smooths out the bitterness of the greens. I love ginger, but the more you add the hotter it will get. Some people like a little onion or raw garlic. I don’t like raw garlic. Here’s an interesting and important point: Many of the wonderful nutrients in the greens are fat soluble so you need to eat a little fat when you eat greens, in juice or salads or whatever. That’s why it’s nice to add a small amount of raw nuts and seeds with the salad. You can munch on a small amount of nuts, like 6 walnut halves when having the juice if you are not having any fat at the same time. If you really don’t like the juice then you can back up and start with a sweeter mix like carrot, apple and ginger and/or lemon. Little by little you can add a leaf or two of kale and get used to the taste. Cucumber and celery are great too, the flavor is very light.

Watch how to make it here:

Sandwiches

PART I – THE VEGGIE BURGER The Veggie Burger from Responsible Eating And Living. Get the recipe: THE VEGGIE BURGER   PART II – THE PORTOBELLO MUSHROOM STEAK SANDWICH The Portobello Mushroom Steak Sandwich from Responsible Eating And Living. Get the recipe: THE PORTOBELLO MUSHROOM STEAK SANDWICH   PART III – THE TOFU CLUB The…

Talking with Joy Pierson and Bart Potenza at Candle 79 Restaurant in Manhattan

11/26/2019 Update: We recently learned that Candle 79 will be closing on 12/31/2019. The entire corner where the restaurant is located was sold by the landlord to a real estate developer, 5 lots in total. It’s all being knocked down to be replaced with a luxury condo building. This is something that Manhattan does not need more of at the moment. We are so sad to be losing this beautiful space, always filled with love and delicious food. Fortunately the original Candle Cafe is alive and well and serving up wonderful food just a few short blocks away.
 
Watch REAL co-founder interviewing Candle 79’s Bart Potenza and Joy Pierson.
 

 
REAL visits Candle 79 Restaurant in Manhattan and talks with Joy Pierson and Bart Potenza. In 2003, Candle 79 was born. This two-story upscale dining experience incorporates the famed organic plant-based cuisine in a formal setting featuring organic wine and full eco bar for the conscientious yet sophisticated eater. Candle 79 has twice been rated as Zagat’s #1 vegetarian restaurant, with a local and international reputation that has a regular clientele that includes neighborhood residents, celebrities, politicians, and corporate executives from around the world.