Over the years, I’ve intuitively experimented with juicing a variety of raw fruits and vegetables, and have oftentimes recommended certain juice mixtures as remedies in treating certain health conditions — which, when they are actually followed — work.

You’d be surprised, but you can heal or ease the symptoms of anxiety and schizophrenia with high doses of banana juice — which contains high levels of Vitamin B6. Yes, it’s true.

You have to understand that it’s not so much that fruits and vegetables are superfoods — as much as it is that human beings simply don’t eat very healthily. Just because someone may be eating food — doesn’t necessarily mean that they are getting proper nutrition — which means that they are actually suffering from malnutrition.

Most disease is caused by dehydration, malnutrition, and negative inner sentiments.

You have to perceive fruit and vegetable juices as being Sacred Plant Medicines — because they certainly are. They are compounds and preparations beneficial in the prevention of or the treatment of disease. And there is an energy, life force, and spirit within them.

After years of experimenting, the most beneficial juice recipe I’ve developed for fasting or even just daily dietary nutrition is something that I call, Black Lemonade. It’s not really black, but the combination of dark green spinach leaves mixed with the deep red of beetroot gives it a very dark, deep purple, almost black color.

I’ve discussed it a number of times on the forum, but thought I would provide it as an article to make it easier to refer to. And so that I don’t have to keep repeating myself. Ha, ha, ha. Funny, eh?

My Black Lemonade Recipe:
— 12 English Cucumbers
— 6 Beet Roots (including leaves & stems)
— 4 lb. Carrots
— 2 lb. Spinach
— 3 Romaine Lettuce Hearts
— 6 Small Celery Sticks
— 6 Lemons (including peels)
— 5 Fuji Apples

Using a stainless steel twin-gear masticating juicer, these amounts generate enough juice to fill approximately Twelve Air-Tight 18 oz Glass Bottles — that when bottled properly, can be stored in the refrigerator for up to a week without the loss of nutritional value.

This whole process can take as long as three hours, so you want to be organized and streamline everything into an efficiency to save time. Begin prepping your food by laying it out across the counter, rinsing it all off, and chopping it into pieces small enough to fit into the juicer.

Place a 6-quart pan in your sink for mixing your juices together.

Begin by juicing your leafy vegetables first, as the more rigid vegetables will help push them through the juicer. So, juice all of your spinach first. Then all of your lettuce. Then cucumbers, celery, beet root, and carrots. And then finish with the apples and lemons.

Each time you fill a juice pitcher, pour it through a strainer and into the 6-quart pan for mixing. You want to remove the foam as much as possible, because it is primarily air.

Oxidation is what ruins juice, so you want to mix your juice slowly. And depending on how juicy your fruits and vegetables are, you may need an additional mixing bowl.

You want to avoid using high-speed chopping blade juicers, because they aerate (oxidize), heat, and shock your produce — and they extract a substantially lower amount of the essential minerals and nutrients — which is what juicing is all about. You want to use a twin-gear, slow-masticating juicer that yields juice 50-200% higher in essential minerals, like calcium, iron, and zinc.

After you’ve juiced all of your fruits and vegetables, you want to slowly mix them together in the larger pan and/or mixing bowls, so that you will have equal amounts in each bottle.

For the bottling process, you’ll want to line up twelve 18-ounce glass bottles on your counter with their lids off. Then use your juice pitcher to scoop juice out of the pan and then pour into each bottle. Do this over your sink to eliminate mess. Fill each bottle to the rim to eliminate air, and seal with an air-tight lid. Once you have all twelve bottles full, rinse them off with cool water. Sit them on the counter and dry them off. And then place them in the refrigerator.

The combination of using a twin-gear, slow-masticating juicer, air-tight glass bottles, and lemon juice allows you to store your juice in the refrigerator for up to a week or more without the loss of nutritional value.

The Black Lemonade Fast can be used as a cleanse, healing, or treatment for certain diseases or health issues. We’ve noticed specific improvements in cancer patients, but it can be beneficial to anyone looking to rejuvenate their physical body and energy level.

If fasting, you want to drink 2 to 4 pints a day, but the actual amount is relative to the individual. You have to listen to your own body and provide what it needs.

I should warn you that the red color compound found in beetroot can cause your urine or stool to assume a reddish color — but it’s entirely harmless and not to be confused with passing blood.

But Black Lemonade isn’t just for fasting. Too much fasting isn’t good for you. A glass of Black Lemonade can be incorporated into your normal daily diet, as it’s packed with many of the natural vitamins and minerals that your body needs. And if people were actually getting natural organic vitamins and minerals — they wouldn’t need supplements.

Black Lemonade is high in Vitamin A and Vitamin C, as well as Calcium, Iron, Magnesium, Phosphorus, Potassium, Silicon, Sodium, Sulfur, Chlorine, Oxygen, Hydrogen, and Nitrogen — all of which is what the human body is composed of and necessary for vitality.

The point is that you are giving your body a blast of vital organic nutrients.

This is my personal recipe. Enjoy.

Sincerely,
Khris Krepcik

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© 2024 – Khris Krepcik
The Hooded Sage. All Rights Reserved.

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