Oh, Joe Cross. Be still my heart. After watching his documentary a few years ago, “Fat, Sick, and Nearly Dead,” I was equal parts inspired and twitterpated (not à la the tweeting blue bird of social media, but à la Bambi – I’m talking old school “twitter“). Here was a man who completely turned his life around, finding a catalyst in too many years gone by of self-indulgence and overall poor health. So he did something about it – and that something has made him an international sensation, a voice of health and wellness, and the perfect person to guide us into 2016 on the right foot. I’ll let Joe take it from here. Thanks, Joe! And thanks to the ever generous Heather Dorak for the intro to my juice crush. Sweeeet.
On Christmas Day this year I woke up in New York and went to sleep in LA.
I didn’t eat any food. I didn’t partake in any festive celebrations like turkey, ham and fine wine. And I even passed on the airline food.
Instead, I drank just fruit and vegetable juice, about 80 ounces of it. All fresh. All extracted from fresh organic produce. Not blended, but extracted. I like to think of it as drinking water that’s been filtered through Mother Nature’s Finest!
I guess you’re wondering why I would do such a thing, and why through the holidays, a time when most people are celebrating from buffet table to buffet table, and party to party. Here’s why: For me, drinking pure, delicious fruit and vegetable juices IS a celebration because juicing has played a big role in saving my life.
Just over 8 years ago at 40 years of age, I was sitting comfortably at 320 lbs. I drank a lot of booze, smoked a pack of cigarettes a day and I lived on junk food. And with that lifestyle, of course, I was also sick. I had a debilitating autotimmune disease called Chronic Urticaria. I took a bunch of medications every morning and every night. I was a walking time bomb: I was fat, sick and nearly dead.
Hitting 40 was the “ah-ha” moment. For some reason, it snapped me out of my self-loathing, “destruction by a thousand bites” attitude.
I knew I wouldn’t be around this planet for long if I didn’t make drastic changes, and fast. I decided to kickstart my road to recovery by drinking nothing but fresh juice for 60 days, for 2 whole months.
I thought it could be fun if I took a film crew with me to document my journey. And now, more than 25 million people have watched my first film, “Fat, Sick & Nearly Dead,” and many people have experienced the same incredible results that I did: I dropped over 80 lbs over that 60 days of juicing, and another 20 lbs over the following 3 months of eating and drinking my plants. I got off all my meds. My blood pressure went from high to normal as did my cholesterol.
After 8 years of taking pills every day and night, I was free, and I’ve been that way ever since. In fact, this year marks the same amount of time I’ve been free of meds as I was on them, 8 years!!
So as you can imagine, I’m a fan of juicing. It didn’t save my life but it played a big role. I still juice everyday and I love it. I never grow bored with juice as there are so many different recipes that you can play with. My favourite is the Mean Green, and I’m pleased to share the recipe with you. It’s my go-to juice and it looks good. It is, in fact, liquid sunshine, like a garden in a glass.
I often spend a few days in a row drinking just juice. So now, as I write this, I’m closing out 2015 with 8 days of nothing but juice. I decided to do it over the holidays because this is a time of giving, a time of reflection, and I wanted to give myself a gift: a gift that keeps on giving. I really couldn’t think of better gift to give myself to close out what’s been a busy year.
2016 is going to be a year I take up things rather than give up. I’m good at giving up things, but not so strong at starting new things: More gym, more moving, more stretching and more time with friends. More outdoor stuff. More reading books. More meditation and more love.
- Wash all produce well.
- Peel the lemon and core apple.
- Process all ingredients through juicer and enjoy! Makes 2 servings of 16-20 oz.
Images via: Instagram, FoodMatters