I always loved juice.

As a child, my family owned a grove, and we used to go there on Saturdays during the winter and pick as many oranges and grapefruits as our car's trunk could hold ;-).

We would take some of the fresh citrus to my grandmother and great-grandmother and keep the rest for ourselves, enjoying fresh orange juice every morning.

Today, I still enjoy my morning juice, but I make it more alkaline and add green veggies so that I get more vitamins, minerals, enzymes and antioxidants.

Unlike smoothies, which have a lot of fiber in them, the juice absorbs very fast into our bodies. That is why I prefer to drink my green juice in the morning, as it absorbs into my empty stomach quickly so that my body gets to enjoy the nutrients quickly after the night's fast.

In my green juice, I put:

• Celery

• Cucumber

• Green leaves: kale, spinach leaves, mint, parsley, lettuce and more…

• 1/2 Fruit: pear, green apple

• And add half a lemon, a piece of ginger, or a piece of turmeric root (depending on the season)

• I sometimes add a carrot or beet (but then the beautiful green color changes into a brownish shade which is less pretty, but still healthy and yummy

When my husband was sick with stage 4 colon cancer, I used to juice a special juice for him in the morning (the minute he woke up).

I prepared his ‘anti-cancer juice’, in which I added cruciferous vegetables (known to have cancer-fighting ingredients) in addition to antioxidant plants and inflammation-decreasing ingredients.

We believe that this juice also helped in his recovery.

We learned from the Radical Remission survivors that they consumed lots of vegetables and fruit and made it at least 50% of each meal or snack.

Juicing, as part of our morning routine, is a healthy and easy way to start our day and help our body heal, cleanse and absorb the amazing nutrients that nature has to offer us.