When I put up my post the other day about the juicing that I have been doing, I got back a good number of responses from people via email and Twitter that they are doing green smoothies as well.

Just to clarify, a green smoothie is made by a blender instead of a juicer. An example would be blending kale, spinach, avocados, celery and water, and then drinking it all.

The main reason why people prefer a green smoothie over a green juice is that they want the fiber. A green smoothie retains all of the fiber, and fiber is very important for elimination.

Victoria Boutenko, a household name in the raw food world, is a huge advocate of green smoothies. She has written books about green smoothies and documents how they have transformed lives. Victoria Boutenko also believes that all fruits and vegetables can be combined.

Dr. Brian Clement, another household name in the raw food world and Co-Director of Hippocrates Health Institute, thinks that green smoothies are very unhealthy. Read more »

These last few days, I’ve been doing a ton of juicing at home and it has made a huge difference in how I have been feeling.

I do it as soon as I wake up and it has made a dramatic impact in how I begin my day. It makes me feel light, energetic and clear.

Over the last month or so, I have been buying my juice instead of making it at home. While that is definitely good and has real benefits, it is just not the same.

When I do it myself, there are several advantages:

1) It is much less expensive. I buy $10 of organic produce and get the equivalent of roughly $40 of organic juice, if I were to buy a similar amount of juice at one of my regular places here in NYC. Read more »

School lunch is a major topic of discussion these days. Whether it is Michelle Obama fighting against childhood obesity, Jamie Oliver on TV with his Food Revolution show or the anonymous educator on Twitter (@fedupwithlunch) who takes pictures of school food, people have come to understand that this issue can no longer be ignored.

If I had children and sent them to NYC public schools, I shudder to think what they would be served at lunch.

Well, the New York Times recently did an article on this very subject and revealed quite a bit. Read more »

Even though I do not have any children or a pregnant wife (or a wife, for that matter), I give a tremendous amount of thought as to how I would feed my kids.

And given that many of my friends are now pregnant or already have young kids, it is interesting to observe how these parents make decisions about food.

The one thing that I notice is that organic food becomes much more of a priority when children come into the picture.

For many people out there who are completely new to this area and don’t know where to begin, these are are my Top 5 Organic Food Tips for Pregnant Women and New Mothers.

1) Start Now — While You Are Pregnant This is the biggest mistake I see — women don’t start early enough.

I come across many mothers who are very enthusiastic and adamant about feeding their kids organic food. Read more »

Now that many of my friends have young children, one thing that I hear from all of them is that “My kids won’t eat any green vegetables.”

This doesn’t surprise me in the least because (a) most kids would rather have french fries than spinach or broccoli; and (b) they have to be taught to like greens at a very, very early age. The good news is that there is an easy solution.

It is called Juicing. Read more »

(The very fine, stainless steel, mesh strainer that I use in the video can be purchased on Amazon by clicking HERE.)

People have been asking for this video for a while and finally here it is — how to make nut milk.

While I have absolutely nothing against organic milk from cows, my body just can’t handle it. So, I use nut milk instead.

In this video, I show you how easy it is to make nut milk at home and this is the base for my morning smoothies.

Also, make sure to use purified water. That is very, very important, and I never let my nut milk sit in the fridge for more than 24 hours. Other people say it is good for up to a week, but I don’t subscribe to that theory.

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In what is quickly becoming my favorite place to have brunch in New York City, Sun in Bloom in Brooklyn is where I ventured out to this past weekend.

Sun in Bloom is an organic restaurant on the edge of Park Slope. This hidden gem (well, I would say hidden to people who live in Manhattan — not sure if it is hidden to Brooklynites) serves some fantastic vegan food, both cooked and raw.

It was very, very cold in New York City this past Saturday, so I started off with the Miso Broth. Read more »