Soupersize Your Juice – How to Make a Delicious Soup Recipe from Juice

Soupersize Your Juice – How to Make a Delicious Soup Recipe from Juice


Alright, this is John Kohler-Dicountjuicers.com,
today for another episode for you guys and
I’m here at 2015 Natural Products Expo West.
I’m here at the Tribest booth, and why I’m
here today is to show you guys the benefits
of juicing and also blending. Juicing and
blending are the best two ways in this entire
hall to get the best most-healthiest fresh
fruits and vegetables in here. You may think
these foods in this Natural Products Expo
are healthy for you but in my opinion many
of them are highly processed refined food
that are shelf-stabled that have very low
nutrients. You know the most important nutrients
are not only the vitamins and minerals that
many of these foods have but the problem is
many of these foods don’t have the vital
chemicals and the vital nutrients. These are
the foods that are you know, disease protective
and anti cancer for example broccoli has been
shown to be anti-cancerous. When you start
processing foods you lose these protective
properties of the foods. So what I encourage
you guys to do is you know, grow your own
foods and vegetables is the best, but even
if you don’t do that buy them as fresh as
possible and then process them at your home
so you lose the minimum amount of these beneficial
vital nutrients and vital chemicals. The problem
in today’s age is not that people are eating
you know vegan diets, vegetarian diets-you
know- carnivorous diets, omnivorous diets…the
problem is people are losing their vital nutrients
and vital chemicals because people don’t
eat enough fruits and vegetables and I don’t
care your diet start and your xxxx or anything.
We need to eat more fruit and vegetables.
These are the true health foods and unfortunately,
in my opinion this industry has got a lot
away from that.
So what I’ll be demonstrating for you guys
today is what I’ve been doing lately as
one of my main staple means and that’s creating
what is in this mason jar that I made two
days ago at my home. And this is what I normally
eat for dinner many days now. And what this
simply is, this is a soup. Xxxx demo soupersize
your meal. It’s soupersize not S-U-P-E-R
it’s S-O-U-P-E-R. Soupersize your juice.
So basically my soup here which is that I’m
going to eat later for lunch is 100% fresh
juice and the base for my juice is pretty
similar to this. It is fresh peppers and orange..I’m
sorry… It’s orange peppers and purple
carrots. And there’s a reason why I choose
to eat the foods I do because I want to eat
foods that are high in nutritional density.
I want to eat the foods that are rich in the
color because if a food is rich in color it’s
rich in beneficial vital chemicals. You know,
we know in the red color of tomatoes or the
watermelon there’s this stuff called the
lycopene-in the orange color of the standard
orange carrots there’s like beta carotene
and then the purple carrots there’s things
like anthocyanins that are very protective.
Actually the cool thing about the purple carrots
is they’ve done studies when they fed purple
carrots to rats, with junk foods-and then
they have fed just the rats the junk food
without the purple carrots. And the rats that
had the junk food-not that I advocate eating
junk food-with the purple carrots actually
didn’t gain weight like the rats on the
junk food without the purple carrots. So that
just… in rats anyway it shows the power
of the anti-inflammatory and the benefits
of colourful foods. So my soup these days
are basically made with basically fruits and
vegetables and then I blend up some extra
seasonings that I’ll show you guys how to
do. And today I’ll be using the Dynablend
Clean Blender. It’s all glass with stainless
steel in the bottom so that your food won’t
heat or touch plastic. It also has a nice
10-year warranty which is even longer than
the VITAMIX. I’ll be blending that stuff
up. So and I’ll be adding some fixing to
it to give it more vital nutrients inside
there. So I guess without further ado let’s
go ahead and get started. Today we are using
the Solastar4 Juicer. And you know as much
as I like the vital nutrients and vital chemicals
it’s really important to maintain and maximize
those in your juices. There’re some high
speed juices that spin at high speed that
will oxidize your juice more and reduce the
beneficial vital chemicals in there. For example,
they did a publish study that came out in
the research journals last year and they took
broccoli. They juiced broccoli at a low speed,
they blended broccoli at a high speed and
they also used a high speed machine to process
the broccoli. They took the broccoli juice
and the broccoli blend in a petri dish with
about half dozen kinds of live cancer cells
and then they looked at the petri dish to
see which one-the slow-speed, high-speed juice
or the blended juice, had more reduction of
the cancer cell proliferation in the petri
dish and this slow machine had the most cancer
reduction in the petri dish. To me, that tells
me we should slow juice because that keeps
more of the vital nutrients that’s actually
kicking ass over the cancer. So I’m juicing
the orange bell peppers today it’s really
easy to juice in here. We’re just going
to go ahead and stick these guys in here.
Now, I’m choosing the peppers because one
of the nutrients that are deficient in many
people’s diets and the answer is not a vitamin
C-serving from three halls over-it’s vitamin
C. And bell peppers are one the highest fruits
in vitamin C even more than oranges. And by
literally juicing the bell peppers we’re
turning the bell peppers into juice so now
we are getting all the fiber, all the soluble
fiber, that is soluble in water-all the nutrition
from the peppers, but we are getting rid of
the insoluble fiber. So this way it allows
us to eat more peppers. Like I don’t know
how many of you guys will sit and eat six
bell pepper. I probably wouldn’t, but I
could just juice six bell peppers through
the juicer right quick and I have a bunch
of juice that I could now get the nutrition
out of the bell peppers into me without having
to eat them all. Now, besides the bell peppers
we’re also going to juice the purple carrots-I
talked about the purple carrots earlier, that
will add some nice colored pigment to the
juice. You know what you could get standard
orange carrots or even yellow carrots. I do
encourage you guys to eat purple carrots and
eat foods of color. Eat dark rich pigmented
foods if you can find them and even better
than buying them is to grow them yourself.
You know we think in our foods system that
if you go into local health food store that
has a nice large produce section, you have
like an endless abundance of different fruits
and vegetables that you can choose to eat.
Maybe there’s 200 varieties in the grocery
near you. Now, that’s just a drop in the
bucket of different plant foods that are available
on the planet. I want to encourage you guys
to check up a website called P-F-A-F dot org.
That’s Plant Support Future data base. And
in that database they go over all the edible
foods-all the edible plant foods in the world
of the plants. You can grow these plants on
your own garden and have access to nutrients
that you’re getting at your local grocery
store. Sometimes I like to add in like just
one hot pepper like one kind of pepper into
this to make you know, add a little bit of
spice to my juice, or to the soup base that
I’ll be making. And once again you know
al lot of soup bases whether they are here
you are buying them prepackaged or you’re
making them at home are using water. Now,
water is absolutely important for us-we are
70% water if we are super hydrated but the
problem with water is as much as we need to
have hydration. Water is like empty calories.
Now, water is good because we have hydration
but why not do better than just water and
when we juice the vegetables we are getting
water purified through the plants into the
fruits and vegetables. So we are getting structured
water-the cleanest water that we don’t have
to filter out the chlorine, the fluoride and
all these chemical additives that are now
appearing in water systems and bottled water.
We are getting nature’s structured water
along with nutrients instead of just drinking
water and wasting the liquids we are drinking.
So I always encourage you guys to drink functional
liquids. Water with nutrients-instead of using
just water as your soup base. Use juice as
your soup base and fruits and vegetables as
your soup base. This is working quite well.
The pulp is working…the pulp is quite dry.
It’s been pretty simple and easy to juice
6peppers, putting in this carrot now. Now,
the Solostar4 Juicer is the best juicer if
you want to juice a lot of things like wheat
grass and sprouts and the micro greens which
are powerhouses of plant nutrition. You could
also include a little bit of that in the juice
you are making here. This is my favorite juice
base because of its nutrient density and it
actually tastes quite good. I can tell you
I’ve definitely made some really not-good-tasting
juices before so I really tried to keep it
simple. So before you start experimenting
with all the produce left over in your fridge
and making a soup base that could taste really
nasty. You know, stick to something simple
and easy that’s going to taste good. So,
if I don’t do peppers-sometimes I don’t
do peppers-I’ll do a tomato base often times
I do carrot base because they are actually
inexpensive- always available.
Sometimes I do a celery base soup or even
a cucumber base soup. But I always like to
get some dark highly pigmented vegetables
in there. My favorite is using actually the
red peppers instead of the orange one. Probably
like the red peppers, orange peppers and then
the yellow one-because they are not quite
as richly pigmented. And I actually do not
encourage you guys to eat the green peppers
which are actually unripe orange and red or
yellow peppers. They are often less expensive
because these guys take much longer to stay
on the plant until they can harvest them.
Whereas when these guy first develop they
are green and they can harvest them early.
So that’s why they are less expensive. They
also are less nutritious. Alright we got the
last few bell peppers going in here. We are
going to go ahead and..We are just using the
carrot as a pusher. Now we are just going
to go ahead and push that carrot right into
the machine and let it juice it all up.
And once again-you know-with this machine
we are able to make a nutritionally dense
soup base. Of course you could also drink
this juice as well. But I want to turn this
into something even better to maximize the
vital chemical and vital nutrient intake.
Most Americans unfortunately are maximizing
their caloric intake and not maximizing the
vital chemicals and vital nutrients and I
believe that’s the reason why most Americans-60%
plus of Americans are overweight or obese
because they are not getting the nutrition
their body needs. Alright, this is about done.
We are going to go ahead and turn this off.
And the next step is we’re going to go ahead
and take this juice. We’re going to pour
it in the blender. But no, we are not going
to pour all this juice in the blender, right?
We just use this slow juicer at low rpm. Actually
the lowest rpm of any horizontal single auto-juicer
to extract the juice out. The problem with
the blender is once we put it in the blender
we turn this at high speed, It’s going to
run this in excess of 10,000 rpm. It’s going
to create a little vortex effect and that’s
like if you scratch your car and you live
near the ocean-it’s going to oxidize. It’s
going to rust. And when the blender is blending,
it’s oxidizing lowering the vital nutrients
and vital chemicals of food which I mentioned
earlier-will lower-has been shown to lower
the cancer-fighting ability. So for that reason
I’m not adding all the juice-I’m just
going to add maybe half for just enough to
blend it up and them we’re going to add
the rest of the juice that has not been blended
at the very end just to mix it a little bit
up so we don’t damage the vital nutrients
in the juice. So now we are going to go ahead
and make our soup base. To do that I want
a little bit thick. I don’t just want a
watery miso style soup. So what we are going
to do we’re going to add whole food thickeners.
So today we got one of my favorite-the macadamia
nuts. We are just going to go ahead and add
some macadamia nuts in there. One of the other
things-the seasonings I would like to use-we
are going to use the miso, so I’ve got about
two tbsp of miso in there. Miso is a great
fermented foods. Whole food source of soy
in your diet-I do not recommend processed
soy or isolated soy foods-but whole soy, I
believe is good. It’s got to be organic
and non-GMO of course. Next we’re going
to have some taco seasoning so we’re going
to give us some taco-flavored soup. This stuff’s
delicious. Me and my girlfriend love to make
this soups like every time we get together.
It’s totally amazing. Next then I want to
talk about this guy here-this is called the
hormona-they are actually in the Hilton-coconut…
and these coconuts have a 3-month shelf-life
from the time they are picked. They are not
dipped in fungicides or sulfides like some
of the other coconuts in the market. And they
have this nice flexible jelly meat in here.
So we’re going to add that in for another
thickener. Another thickener I like to use
if you’re not into eating fats-I could use
sun-dried or dehydrated tomato-or sun-dried
or dehydrated bell peppers in there that I
made at home in my Sedona Dehydrator –and
act as a thickener that will also add additional
vital nutrients and vital chemicals . Another
thing I’d like to add to blender of mixes
soup is I’d like to add some kimchi-You
could also use some xxx . What this does-this
prepopulates your soup with some beneficial
probiotic which are very important for us.
I mean this is not probiotics in a powder.
I encourage you guys to get your probiotics
and other nutrients from foods because that’s
where they came from first before this industry
came about. And there’s beneficial probiotics
in here that basically feed on the fiber of
the food. We have a symbiosis of the beneficial
proboitics living in us and they help us digest
our foods and also act as part of our immune
system to help keep us well. So I think that’s
the main ingredient. We are going to go ahead
and put this top on the DYNABLEND CLEAN and
we’re going to crank this guy up and get
this all liquefied into a nice soup base.
Now while that is working I’m going to go
ahead and start working on my fixings inside
or some of the textures inside my soup. I
kind of relate this to the Japanese Udon soup-if
you’ve heard that. You know, I use to love
Udon soups and now that I eat fruits and vegetables-I
don’t eat processed foods like that. I want
to recreate some of the textures and some
of the cool things they’ve done. So one
of the favorite things I like to do is I like
to basically use a machine like a Spiralizer
and like take a zucchini. Now we can just
literally like make noodles out of zucchini.
We are going to turn this guy off I think
it’s blended sufficiently. We can go ahead
and take zucchini and just turn this into
noodles. As you guys can see as I turn this
we got noodles coming out and the faster you
can turn the faster the noodles come out.
So this is really cool. So you know, I don’t
want you guys to eat processed pasta or grains,
or whatever they make them out of beans and
stuff now which is probably better. But eat
more fruits and vegetables which is one excellent
way to do that. I mean this device, buy them
on Amazon, buy them at Wal-Mart… you know,
whatever…Target. Like 10 15 dollars -really
simple and real easy. You know zucchini raw
is amazing. It tastes so good. Has this noodle-like-look
at these noodles, there’s like so long I
could keep going (laughs). The other thing
is when you’re doing this is-if you’re
definitely making this for a lot of people
you want to try break this up into smaller
pieces so that nobody gets a noodle that’s
like 10-foot long in their bowl. And then
now that comes out. So I’m just going to
go ahead and take cut this into a little smaller
pieces so it’s more usable and put those
back in there. Now the other thing I’d like
to do besides doing zucchini you could also
do things like carrots and what I’m going
to do on the carrots is I’m actually just
going to put a slice halfway through the carrot
and this will allow me-instead of making long
noodles this will allow me to make short noodles
that are already precut. So you could see
now they are just going to dumpen out in little
small pieces. So I could have also done this
with the zucchini. This will definitely save
you a little bit of time. So I’ve been cooking
or ‘un-cooking’ you know preparing food
this way now for the last 21years so I think
I got a few thing-you know-tricks up my sleeve.
And I’d really want to encourage people-you
know-eat more fruits and vegetables. Make
a meal like this using the Solastar4, using
the Dynablend so you can eat more nutritionally
dense foods.
And if you don’t eat like this all the time
like if you’re going to eat something else-you
know some processed foods, some meats…have
this first then have a smaller portion of
what you guys know are not good for you but
have large portions of the stuff that’s
good for you. I don’t want to waste my time
on stuff that’s not good for me. So I just
eat all the stuff that’s good for me so
I’ll have the best results. So I’m just
going to go ahead and finish spiralizing this
really fast. Got a bunch of carrots in there-another
texture. I really really like the textures
of food and it’s some of these products.
So there’s a juicer now that allows you
to turn bell peppers and carrots into a juice,
create a nice liquid texture, the blender
that you could add nuts into to make like
a thicker texture, and then you know tools
that allow you to make noodle-like shapes
as well. Aside from the zucchini and carrots
were just going to go ahead and add some shredded
lettuce in there. So I mean you can almost
think of this as a salad. So this is basically
a salad with a lot of salad dressing. And
I love my salad swimming in salad dressing
and now you could be guilt free with your
salad dressing because a lot of salad dressings
unfortunately are made up of oil and vinegar
and are very high fat. This is much lower
fat because we are using a whole food source
of fat as a thickener and also it’s really
nutritious unlike oils which are basically
120 calories per tablespoon with very little
nutrition aside from the fat. Some of the
fixings I also like to put in there-I also
like to use seaweed or sometimes I use wakame
sea weed that I soak that has like chow fun
noodle kind of taste if you eat Chinese food.
Today, well actually I got some nori. I want
to basically slice the nori into little small
strips. And seaweed is an excellent food-plant-based
food rich in Iodine many people may not be
getting in other trace minerals because it
is from the sea. So we’re going to add a
bunch of nori in there. Another thing I’m
going to add for a nice texture is diced avocado.
So that will add a nice texture in there as
well-the diced avocado. Sometimes I’ll also
put in nato-so fresh made organic nato. Another
really nice texture-beans are really good.
You can even take some of them like the kimchi
and slice them into little pieces if you want
a little bit of zing. Maybe I’ll do that
today. I’ll take a little bit of kimchi
here. We’re just going to go ahead and slice
that up into little pieces. Not big chunks-we
don’t want big chunks in our soup. And were
going to go ahead and add in for additional
zing and some flavor. I really like using
some of the fermented foods because it adds
unique flavor called unoumami and it really
activates your taste buds. So we got some-
you know-in the kimchi we got this unoumami
flavor. We also have some of the salty flavor;
we got some savory flavor from the taco season.
I think we are pretty much all set. So once
we got this all blended to a nice consistency
-wow, it smells really good. We’re going
to go ahead and add the rest of our soup base.
You see we blended this at high speed for
a couple of minutes and that maybe, lowered
the beneficial nutrients-vital chemicals and
vital nutrients in the juice now we are just
going to go ahead and add the rest. And no,
we’re not going to blend this at high speed.
What we’re going to do is we’re going
to go ahead and put the top on and just put
it on the lowest speed just to mix it up a
little bit. So we’re not going to really
damaging that much. Now this is like extra
credit. Most people don’t even teach this
step. But I want to try to do the things the
best I can. And over the 21years I’ve lived
this lifestyle I always try to improve. And
some of my latest improvements is just not
even buying foods at the grocery store I can
do better by growing them myself in my backyard.
I teach that at growingyourdreams.com.
So now we’re going to go ahead and pour
this soup mixture inside. And then we’re
going to go ahead and just stir that up. So
this is how I make one of my nutrient dense
foods. I mean this is -as you guys saw-this
is based around fruits and vegetables-entirely
fruits and vegetables. And this is what I
love to do for dinner. And hopefully now that
you guys know how to make this, with the Tribest
Solastart4, Dynablend Clean Blender, you guys
can do it too. You guys are interested in
these appliances please check back here with
somebody in a black shorts that’ll be glad
to help you out. And I’m going to hand this
stuff over to the people over here and they’re
going to go ahead and put out little serving
cups
for you.
Thank you.

6 thoughts on “Soupersize Your Juice – How to Make a Delicious Soup Recipe from Juice

  • Because I can't chew salads, I blend them in my Vitamix. I also juice veggies in my GSE. I've never thought about the nutrients I was destroying in the VM tho. I remember Don Bennett mentioning it and to blend them a tiny amt only. I wonder how the Solostar 4 compares with the NC 800?

  • We purchased the slowstar juicer through YOU, J-man! (for X-mas) Could not be happier. Thank you, so much. Can't wait to make soups & sorbets….been juicing Kale Carrot Apple Orange Spinach Ginger Berries…thanks, in part to you….oh yeah, we've planted purple carrots this year!!!!!!!! Alive in Washington State.

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *