JUICING.

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Eating vegetables, especially raw, is critical to maintaining good health. But how do we fit in the recommended daily allowances of five to ten servings? Here's the simple answer: juice them. Vegetable juicing is one way to eat more raw food than we otherwise might.

If your'e a first-time juicer, start with an easy to tolerate combination of celery, fennel and cucumber. Then get a little more sophisticated by adding leafy green vegetables like green leaf or romaine lettuce, spinach, kale and cabbage. Sweeten the flavour with a few seedless grapes or an apple.

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Each vegetable has its own particular healing property:

*Celery is a natural diuretic containg vitamins A,B and C as well as calcium, magnesium, potassium, phosphorous and iron.

*Kale is high in calcium and rich in carotenoids, powerful anticancer agents.

*Cabbage is a cancer preventitive, rich in vitamins and minerals.

*Fennel stimulates healthy digestion.

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...from, ALIVE.