The Juice Lady’s

Turbo Diet…

…shows you how to lose weight quickly with fresh juice and delicious low-glycemic recipes.  It teaches you about the importance of pH balance and how alkalizing your body helps you lose weight.  It gives teaches you about which foods are acidic and the ones that are alkaline. There are also plenty of scrumptious raw food recipes so you can satisfy your bored taste buds and cut your cravings.  When you give your body the nutrients it needs with delicious, life-giving foods, losing weight becomes easier—and healthier.

The juicing tips, delicious recipes and simple meal plans will help you make juicing and eating more raw foods an integral part of your weight loss success. And, hopefully, it will become your way of life as it has mine.

With a forward by Dr. Joseph Mercola, scores of weight loss tips, dozens of Cherie’s signature recipes, meal plans, and shopping guides, you can melt away the unwanted pounds with ease.  You’ll be encouraged with inspiring weight loss testimonials throughout the Turbo Diet.  And you’ll notice a theme—many people also improved their health, sometimes dramatically!

That’s because the Turbo Diet is more than a weight loss program—it’s a healthy, healing plan.  If you’ve been feeling like you need to do something different because you just haven’t been feeling your best, this diet can help you rejuvenate your body.  And if emotions lure you to the fridge, check out the “Emotional Eating” chapter for tips on letting go of food as your emotional prop.

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Why the Turbo Diet works:

jump1.  Live foods and raw juices help detoxify the body. Toxins can actually cause you to gain weight—and once it’s on, they can make it very difficult to lose.
2.  It alkalizes the body. Acids act in much the same way as toxins; they cause you to gain weight and keep from from losing.
3. It’s a low-glycemic diet. Sugar turns to fat easily. Reduce the sugars and foods that easily turn to sugar, and the weight melts away.
4.  It’s an energizing diet. Fatigue vanishes and you feel more like working out. The more muscle you build, the more calories you burn.
5.  If you’re counting them, it’s a low-calorie diet that’s devoid of bad carbohydrates.
6.  It teaches you a new way of life. This may be the most important aspect of all. The Turbo Diet is actually a lifestyle.

Recipes from The Juice Lady’s Turbo Diet

You’ll find my signature juice, green smoothie, and raw food creations in The Juice Lady’s Turbo Diet.  There’s also a menu plan for delicious, healthy cooked foods, if you’re so inclined.  With lots of delicious ideas, you’ll be able to include more raw foods in your diet, and thereby increase your vitamins and enzymes.  Enzymes are particularly helpful in weight loss.

1 medium to large organic cucumber, peeled if not organic

1 large leaf of green kale

1–2 ribs of celery with leaves

1 lemon or lime, peeled

Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1

4 carrots, scrubbed well, tops removed, ends trimmed

1 handful parsley

1 lemon, peeled

1 green apple

2-inch piece fresh ginger root, peeled

Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1–2

Chili peppers actually induce the brain to secrete endorphins, those brain chemicals that are credited with the “runner’s high.” Endorphins block pain sensations and induce a kind of euphoria. When you are feeling great, you’re less likely to go on a food binge and pack on the pounds. Also, radishes are known to stimulate the thyroid, and an efficient thyroid is a key to weight loss and maintenance.

2 tomatoes, cut in chunks

1 cup fresh carrot juice (about 5–7 carrots)

1 lemon, juiced, peeled, if putting it through a juice machine

2 Tbsp. cilantro, rinsed and chopped

1/4 tsp. Celtic sea salt

1/4 tsp. ground cumin

1/4 small jalapeño, chopped (more if you like it hot)

3 radishes

Place the tomato chunks in a freezer bag and freeze until solid. Pour the carrot and lemon juices into a blender and add the frozen tomato chunks, cilantro, salt, cumin, jalapeño, and radishes. Blend on high speed until smooth but slushy; serve immediately. Serves 2

2 cups sprouted buckwheat groats

1–2 garlic cloves, chopped

3/4 cup finely grated carrots (or use carrot pulp)

3/4 cup soaked flaxseeds (soak overnight; they’ll expand to about 1 1/2 cups or use ground flaxseeds and extra water)

1/2 cup extra-virgin olive oil

1 Tbsp. Italian seasonings (or fresh herbs to taste)

1–2 tsp. Celtic sea salt

Water as needed (usually 1/2–1 cup)

Mix all ingredients together in a food processor. Start with buckwheat groats and garlic, followed by the rest of the ingredients. Coat a dehydrator sheet with a small amount of olive oil, as desired, and scoop batches of dough (about a heaping tablespoon each) onto dehydrator sheets and swirl each scoop with a spoon to make rounds. Press out the dough evenly to about 1/8- to 1/4-inch thick by patting the top with your fingertips or swirling with a spoon. If it gets too sticky, dip your fingers into some water to which you add alittle olive oil. Once cracker dough is pressed out evenly, dehydrate at 105 degrees for about 7 hours. Flip the crackers and dry another 7–10 hours or until crust is completely dry and crisp. (It should be crunchy for the best-tasting cracker.) To speed the drying process, transfer to the mesh rack. Use a spatula when lifting dough, and be careful when transferring it not to break the crackers.

Serves 16 (2 each).

NOTE: If crust is very dry and stored in a cool dry, airtight container, it can be kept fresh for several months.

To sprout buckwheat, soak 1 cup raw buckwheat groats overnight; it will expand to about 2 cups. Drain and rinse well. Place on counter in a colander covered with a lightweight dishtowel or in a sprouter for one day. Rinse several times while sprouting. (If you don’t have time to sprout, you can use buckwheat that has been soaked at least 4 hours.)