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This week’s Gluten Free School Podcast welcomes Leanne Vogel from Healthful Pursuit to the show to talk about gluten free juicing and cleansing. She’s a total pro and demystifies what everyone need to know about gluten free juicing before you run out and buy a home juicer.
The following points were discussed:
00:25 – Today we talk about juicing, smoothies and cleansing with holistic nutritionist and author, Leanne Vogel.
01:55 – How to tell when you are not digesting food properly. How smoothies and juicing benefit the body.
04:49 – A few baby steps to introduce juicing and smoothies in your life.
06:17 – How many greens do I start with so it doesn’t taste gross?
07:06 – Leanne lists the numerous health benefits of juicing.
10:11 – Do juices and smoothies replace meals?
11:23 – How long do fresh juices last in the fridge, can they be frozen, and what type of juicer is best?
14:19 – Price points and value of different types of juicers, and what is best for whom.
16:41 – The movie that inspired Jennifer’s (meat-and-potato, gluten-eating) husband to try juicing.
18:26 – What to add when juicing during colder months? And Leanne shares her winning juicing “formula.”
21:00 – Where fresh herbs, like parsley and cilantro, fit in juicing.
21:43 – Two of Leanne’s quick, easy and delicious juicer recipes.
23:41 – Leanne gives us a sneak peek into her cleanse program and cookbook, Vibrant Life Cleanse Cookbook.
29:40 – Concluding thoughts and how to get a free preview of Leanne’s book.
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Transcription
Jennifer: Hi, everyone. Welcome back to the Gluten Free School Podcast. I’m your host, Jennifer Fugo. Today, we are going to talk about gluten free juicing, smoothies and cleansing!
I have invited my dear friend Leanne Vogel who is not just any holistic nutritionist, but she’s actually a holistic nutritionist that real people from all around the world come to for real advice. She runs the popular blog, Healthful Pursuit. It’s a unique collection of motivational guidance and easy-to-make recipes for women who want to create a life that is liberated from feeling restricted with food, which I love.
Leanne is an expert in this field. Her recipes and healthy living strategies had been featured in some really awesome places like Martha Stewart, Huffington Post and Women’s Health Magazine just to name a few.
And so she has a lot of experience with this whole juicing, cleansing business and frankly, it makes me a little nervous. I do juice. I do cleanse especially in the Spring time, but I am not an expert at this whole juicing thing.
And so I wanted to bring Leanne in because it’s the perfect time to do it, but I want her to help walk us through the process.
So Leanne, welcome to the show!
Leanne: Thank you, Jennifer. Thanks for having me. I’m really excited to be here!
Jennifer: Yeah, I’m glad that you’re here. So why don’t you give us a little bit of background on how you came to know so much about juicing. And when I say ‘juicing’ – and I know you’re going to share all these – I’m not just talking about fruit juice. We’re talking about veggie juice and all sorts of stuff. So how did you get into doing this?
Leanne: Well, I studied holistic nutrition about seven years ago. After I graduated, I slowly started to eat butter. I introduced my body to quinoa and gluten-free eating, which really, really helped. I’ve been gluten-free for quite some time. But still, every spring, summer, fall, winter, I’d start to feel a little bit off. You’re eating well, but just something’s not clicking.
And so I started looking at my food and trying to understand ways that I could boost up the nutrients in the food that I was eating. Something I noticed as with a lot of women (and even men) is that I wasn’t digesting my food properly. A great way to find out whether or not you digest food properly is if you’re eating and you start to feel cramps after you eat or you find that your stools aren’t fully broken down and things like that. There are supplements that you could take to help with that, but I really figured that there could be a much more natural way of going about it.
So I started incorporating more smoothies into my life slowly. I started with just one smoothie a day. I added greens like spinach, kale, some fruit, some water, protein powder. The great thing about smoothies is that it’s something that was already pretty much broken down, so it was really easy for my body to grab the nutrients it needed and get on with life.
And so slowly then, I started incorporating more juices. And like you mentioned, it’s not just fruit juice. And when I say ‘juicing’, it’s not about just going to the store and grabbing a thing or orange juice. It’s real, fresh pressed, non-pasteurized form of juice that could come out of a juicer. So the real benefit to that is that your body as soon as you drink that juice doesn’t have to do much to get those nutrients.
So if you have a hard time digesting food or you’re noticing that things are just a little bit off, a great way to increase your nutrients without having to go toward a handful of supplements morning, afternoon and night is juicing. The really cool thing is that if you have different health issues, say liver issues, drink beet juice; if you want healthier looking skin, greens are really good. There’s a way that you can customize that a lot more so and a lot cheaper than going out to the store and buying a ton of different supplements.
Jennifer: I love what you say, that you could cherry pick what will work best for you. I think that’s a really interesting thing. It’s interesting to consider food as medicine. A lot of people don’t realize that, but many of us (especially those that listen to this podcast), they have issues with gluten. Some have issues with – like myself – eggs or dairy. And so it really becomes important at that point for you to customize your own dietary plan. You can do the same thing with this.
Let’s take a step back for a second because I do smoothies in the morning and I generally use berries, but I’m going to admit, I get nervous with the whole “add greens to smoothies” mantra. So for people who have never done this, who have never gotten into the gluten free juicing thing, you just make a smoothie in the morning. What is the easiest way to start taking those little baby steps that you just talked about?
Leanne: My first little baby step that I took, first, I put non-dairy milk and maybe some fruit and protein powder in a smoothie. And when I say “smoothies”, that’s generally what resonates with people. But to take that next step, the next thing that I did was remove the non-dairy milk and add water.
The reason I did that is because non-dairy milk is great, but water is a little bit better (unless you make your own non-dairy milk, because store-bought does have some ingredients in there to keep it more stable). So the first baby step that I took was replacing the milk with water. That was about a couple of months until I felt good about the whole water thing.
And then with greens, yeah, you’re right. I remember one of my first green smoothie, I thought it was a great idea to add a tablespoon – I think it was chlorella…
Jennifer: Oh, my…
Leanne: I don’t know if you’ve ever tried that, but it was the grossest smoothie I have ever had in my life. I’m sure that if I put a tablespoon of chlorella in my smoothie now, I’d probably think it was pretty good, but at the time, it was way too much for me.
So if you’re doing powders like chlorella or spirulina, I’m talking like an eighth of a teaspoon to start off and slowly moving up from that. If you’re thinking spinach or kale, I like spinach a lot more than kale when I was first starting out because it’s a little bit smoother and not as pungent of a taste as kale…
Jennifer: If you were to do that, would you just do like a handful of spinach?
Leanne: Yes. Okay, totally. Even just a couple of leaves, see how you go. The worst thing is when you get a little bit too excited about putting together this green smoothie and you put in handfuls of spinach and then you try it and that’s gross and you have to throw it out.
So it’s better to just start small. If you’re committing to a smoothie or juice regimen every day, try six leaves of spinach one day and then ten leaves the next. It doesn’t have to be pedal to the metal right at the get-go.
Jennifer: Cool! So I want to actually then veer because I feel like smoothies is the first step to this whole like liquid food realm and juicing is the next step. So what are the health benefits to juicing?
Leanne: Oh, my goodness. The first one I would have to say is more motivation. What I find is when I drink a green juice or even just a juice that maybe has a little bit more fruit or it’s not green, it just feels good. I’m more motivated to make healthier choices throughout the day. You know when you start off your day with a not-so-healthy breakfast?
Jennifer: Yes.
Leanne: I know we’ve all done it and then you kind of think in your head, “Oh, to heck with this. I’m just going to eat crap for the rest of the day. And I’ll start off tomorrow on a healthier note.”
So I’ve used juicing (and smoothies a little bit, but juicing specifically) because I knew that it gave me the boost of nutrients that I needed. It felt healthy going down and I was able to make healthier choices throughout the day because I was more motivated. I said, “Yes, I drank a great breakfast or had a great snack that was a great juice. I know it’s doing well for my body. I’m going to have a healthy lunch or a healthy dinner.” And so you’re more motivated that way to make healthier choices.
Another one that I really noticed when I started juicing was building up a stronger immune system. I can’t tell you how many people in my family have been sick time and time again with little colds and flus and stuff. I had a one-day, 24-hour thing a couple of months ago, but that was the first time in years since I got sick. My immune system has gotten so much stronger from when I was not gluten-free and not juicing.
Something that you mentioned, Jennifer, was when you go gluten-free or dairy-free, there’s a lot of digestive issues that you’ve had for so long because you’ve been eating food that’s not good for your body. So the minute you go gluten-free and dairy-free and you start to eliminate these allergens that have been taxing your body for so long, you have to make up a lot of nutrients that you’ve been missing because if you’re supposed to be gluten-free (especially Celiac) and you haven’t been sucking up those nutrients, juicing is a way to hit your body with a lot of great nutrients, which will help build a stronger immune system. And because your immune system is stronger, you’re going to have fewer sick days, more productivity, improved sleeping patterns because now your hormone levels are getting in check. So there’s a slew of different pieces from the rest of it.
And clarity too – one thing that I noticed when I started off the day with a lighter breakfast (like a juice or a smoothie), I had more clarity throughout the day because I wasn’t bogged down with that heavy, gross feeling after having a big, big meal where you’re just like, “Leave me alone. I need a 20-minute nap.” So the great thing about that is just increasing your clarity and giving yourself more natural energy to totally rock your day inside and out.
Jennifer: Cool! So I have a couple of questions. Maybe it’s more than two, I don’t know. These are the things that go through my brain when I think about juicing that prevent me from doing it. I do have a juicer and I do juice in the warmer months – so later spring into summer and then it stops because I get too cold and it doesn’t work for me anymore. Do you actually use juice to replace a meal? Would you replace breakfast entirely with a juice? Is that okay to do that?
Leanne: Generally not unless I’m doing a full-blown cleanse where all I’m drinking is juice and sometimes, a little bit of smoothies. But for juice, I usually use it as a snack. So I’ll usually have a breakfast. What I recommend is have a good breakfast – your protein, a little bit of carbohydrate. I practice a grain-free diet, so I’m a little bit lower in my carbohydrate intake, but whatever type of breakfast healthy that you would chose.
A great alternative is to use your juice as a snack in the afternoon or mid-morning because snacks are sometimes hard to come by especially when you’re on the go. The great thing about juicing is that you can prepare it the night before, throw it in the fridge and take it with you.
Jennifer: And so here’s the other question I have for you. I’ve read that you can freeze juice. I guess maybe that’s another question. How long does juice last for when you make it yourself and then can you freeze it?
Leanne: Sure! It depends on what type of juicer you have. For storing, if you have a centrifugal juicer, those are ones that you can usually put an entire piece of fruit or vegetable into it and it will juice it really quickly, spin really fast and the juice will come out, those types of juicers add a lot of oxygen to the juice, which then increases the time that the enzymes will break down. So the centrifugal juicers, you cannot store the juice because the oxygen is in there. It’s going to make all the enzymes very inactive within a short period of time. So if you have that type of juicer, it’s best to juice and drink.
Jennifer: Oh, no! I think that’s what I have.
Leanne: So for you, either juice and drink or get the masticating juicer. The one that I use is the Omega J8006. I don’t know if you’ve seen them, but they turn the juice slower, so there’s less oxygen that’s incorporated into the juice, therefore you’re able to store it longer. And so if you have that type of juicer – or a juicer where it crushes the produce together, then you can store it for – generally, I say, in the fridge for about two days. And what I recommend is just pour the juice into a 500 ml. (2 cup) Mason jar. That’s about a serving of juice. You don’t need more than that for a snack.
And then fill it up to the very, very top just so that it’s almost pouring over. And then put the lid on tight, screw it in and put it in the fridge.
If you’re wanting to store it, don’t put it in glass. I’ve done this before and it blew up in my freezer. So make sure that you put it in a plastic container. I usually just save our water bottles, the disposable ones if I’m going to store my juices in the freezer. And oh, my gosh! I have probably 50 bottles in my freezer.
And so, yeah, don’t fill up to the very top because of course liquid is going to expand in the freezer. So I fill it up to about three-quarters of the way, then I let it cool down. Sometimes, depending on what produce you use, your juice can get hot – or depending on what type of juicer that you have. So I let it cool down and then I put it in the freezer and it’s usually good for about 1-2 months. I mean, there’s going to be some enzyme breakdown, but it’s not going to be like if you keep in your fridge for seven days, I would not drink that juice.
Jennifer: Okay. So now I have a problem. Now I know. My juicer is not ideal, which is a bummer because I asked for it for my wedding registry and I was so proud of myself, I got it. I was like, “Yes, I got a juicer!” And now I don’t have the right juicer to make these longer juices.
Okay, so we’ve got three types of juicers. As far as price points and the value, what do you think is – for people who have not yet made the same mistake as me and gone out and gotten the wrong type of juicer because it kind of sounds like that’s not the best type, you said, the centrifugal…?
Leanne: That’s right, centrifugal.
Jennifer: That might not be the best one, but why don’t you tell us what is the best one for those people who want to buy one and don’t want to do what I did.
Leanne: Yeah, exactly. So if you’re a lady on-the-move or a man on-the-move and you don’t have time – like you said, if you have to juice and drink immediately, it doesn’t really give you a lot of flexibility if you have a centrifugal juicer. You could try to keep the juice for a couple of hours, but it’s going to break down and you start to notice the taste, of course.
So if you don’t want to spend a lot of money and you’re not even sure if you really like juicing, a centrifugal might be a good way to go. That ranges from $30 to $200. Like I said, it grates the fruit and pushes the pulp very forcefully. It’s really quick and easy, but again, you can’t store it.
So it’s not the best. My recommendation is always to spend the extra $50 or so on a masticating juicer. Those range from $150 – $450. It extracts more juice than the centrifugal. It spins slowly, so there’s less oxygen.
And the really cool thing about the masticating juicer is that you can homogenize your food. So it’s more versatile. You can make nut butter and there’s pasta. It’s a lot more versatile than your regular centrifugal juicer, but it is a little bit more expensive.
Jennifer: What model did you say of that you that you have in case people want to get that one?
Leanne: Sure. I have the Omega J8006. I believe they start at around $200 and I’ve had mine for about two years. My first juicer was a Breville Juice Fountain. It was centrifugal. I rocked that thing. It was good until it’s very last day when I ended up purchasing my new masticating juicer, so that I could store juices.
That was the primary reason that I did that upgrade because when I was doing 3- or 5- or 7-day juice cleanses, I couldn’t make a juice every two hours to drink. It just was not feasible.
Jennifer: And this was one point that I want to share with everybody because I think this is important. I think for women, a lot of times, women tend to be a little more open to doing juicing and that kind of stuff. I just want to tell everybody because I know that the majority of people that listen to my podcast are ladies.
My husband thought vegetable juice was really gross. And then this past summer, we were watching all those food documentaries, which most of them, he couldn’t stand. However, we watched “Fat, Sick and Nearly Dead” with Joe Cross. My husband, he works in the TV industry, so he’s really skeptical about TV and documentaries and movies, he’s very hard on things and he loved this movie. He loved it because he felt it was non-judgmental.
Joe Cross and the other ‘characters’ (they’re real people) go through these changes and they were never judged. They were never made to feel bad about their previous lifestyle. They did whatever they could do. It inspired my husband to say, “You know what? I want to try vegetable juice” and I kid you not, he did. He even asked me a couple of weeks ago, “When are we going to start juicing again?”
So for everybody out there who you’d like to kind of get their partner along, this might be a good movie. I really liked it as well. And like I said for my meat-and-potatoes husband who is not gluten-free, this was enough to get him thinking about, “How could I add more vegetables to my diet through juicing?”
So I just wanted to throw that out there because I think that’s a great, great tool for the ladies out there who want to get their husbands on board or maybe other family members. That may be a really easy way to do it.
Leanne: Totally! And it’s so much easier if the whole family is in on the party, then you know you’re sitting with your green juice, rocking it out and everyone else is not.
Jennifer: That’s a great idea. I love that. Speaking of these other things that you could do to juices, let’s talk about some formulas. You talk about this idea of the formula for the perfect juice. You’ve got four different ideas of what they should look like. Could you talk to us a little bit about that so people can kind of see where they fit in.
Leanne: Sure, yeah. The way I like to look at it when I have a bunch of produce in my fridge that I needed to use up to make a good juice, I like to separate my produce into four different types.
So the first one is your greens. You have things like kale, spinach, lettuce, collard, chard, broccoli. That’s your greens category.
And then you have things like water-based fruits and vegetables, things like zucchini, cucumbers, and apples. Then your sweet things like beats, carrots, pineapples, grapes, berries. Sweet potato is another really great addition to a smoothie or rather to a juice.
Jennifer: You can juice sweet potato?
Leanne: Heck! Yeah, you can.
Jennifer: I didn’t know that.
Leanne: And it’s awesome! Big fan. And then your fourth one are things like boosters. So that’s going to be like lemon or lime or certain powders if you want extra boost. So I separate my produce into those sections (usually just in my mind) and I pick out one green, one water-based, one sweet and one booster.
So for example, I could do kale (which would be my green) with cucumber (which would be my water base) with sweets (something sweet, maybe I would do pineapple) and then my booster may be lemon. So I’d have a kale cucumber pineapple lemon juice and it would have my greens, my water base – and the great thing about water-base is that it adds volume. I love using cucumbers, celery because they have a lot of water and it adds a lot of cooling taste to it and then your sweet things are going to add that little bit of kick-up if you need that extra sweetness. And then your lemon, your boosters and such like that will just add the bitterness and also encourage cleansing.
Jennifer: And what about things like parsley and cilantro? Where do they fall in there?
Leanne: It depends. You can classify them as greens. The thing about parsley and cilantro is that you wouldn’t want to make your whole juice as the base of that – parsley and cilantro. So I like to just…
Jennifer: That would probably be a little over the top…
Leanne: Heavy, yeah. Maybe some hard core juicing folks could try that and let me know how it goes, but I won’t do it. So I just use herbs as a way to add extra flavor. Mint is really good. Tarragon and grapefruit is amazing. So there’s things that you can play around with with herbs, but I would just use that more as a booster. It’s like a little add-in depending on what you’re looking for.
Jennifer: Cool! And you have been kind enough to share with us two recipes that anybody who’s looking for something right now, they could go to your website and check out the – you’ve got the OJ Lean & Green Juice and then Love Your Greens Juice, both of which look really good. I’ll post up the recipes so that people can go and check them out. They really do kind of mesh in well with your juice formula. I love that!
Leanne: Exactly, yes. So the OJ Lean & Green, you have your spinach (which is your green), kale (which is a green), cucumber (water-base) and then your sweet (which is orange). And I didn’t add a booster to that, but you can definitely add some lemon or mix in some lucuma powder for extra sweetness and minerals.
And then for your Love Your Green juice, this one is a little interesting because it doesn’t have fruit in it. A lot of people get scared when they see homemade juices that don’t have fruit. But because I use spinach and collards and cucumber with a little bit of lemon – the lemon actually does a really good job of sweetening it. A lot of people have said, “I was a little bit skeptical of trying this juice, but it’s pretty darn delicious.” It definitely lacks on the sweetness factor, but it’s still pretty darn good.
Jennifer: Cool! Well, I have to tell you, thank God I have talked to you because we’re also around the time when we’re going to start doing our juicing and we needed a little bit of some inspiration and you’ve gotten me – number one, you’ve gotten me past these, I would say walls in my mind. I’ve created barriers of why sometimes I can’t do things.
And yes, everybody, I’m just like you. Leanne’s just like you, I’m sure. We all have our own things that we have to get over in the process of getting healthier. Our mind is really good at playing tricks on us in keeping us where we are.
Leanne: Yes.
One of the things that I love too – and I feel so blessed that I got to take a look, a sneak peek at your Vibrant Life Cleanse Cookbook, which I’m loving. I’m so excited to start some of the recipes out of this. So could you tell everybody about it?
Leanne: Sure, it’s a cleanse program and cookbook. So I’ve combined everything that I know about cleansing. My seven years experience as a holistic nutritionist as well as my five years experience of juicing and cleansing and “smoothie-ing” every day – and really, it’s my brain in a book. It’s over 160 pages, 59 recipes. There’s recipes for your purifying juices, boosting juices, your cleansing juices, nutrient-rich smoothies that are water-based, we have some juice-based and dessert smoothies because I love dessert and love drinking it even more.
And then there’s tonics, so things to boost your energy, as well as nourishing nut and seed milks. So like I mentioned before with juicing throughout the year, you can use these to rev up your metabolism, keep yourself warm when you are juicing and also help with your immune system to detoxify.
So I’ve combined the cookbook aspect with three levels of cleanse program in the Vibrant Life Cleanse Cookbook. So if you’re new to cleansing and you don’t really know what a cleanse is or how to do it or what to expect, I’ve created three different tiers. So whether you have never done a cleanse or whether you’ve done a hundred cleanses and you’re ready for the next one, I’ve put together three different tiers depending on where you’re at with your health, so you can choose what program fits well with you.
And then throughout the program, everything has been linked up within the book. So if you’re doing the Enliven Cleanse, which is our mid-tier cleanse, it motivates you to refocus on your health, when you click on the different recipes, it’ll take you to sections of the book to explain different recipes that you can try.
It’s really a holistic experience from front to back. It has everything you need in there – meal plans, shopping lists. You get it, it’s plug-and-play and you just go.
Jennifer: Yeah, I mean I was totally impressed by looking at this. It’s gorgeous, number one. It is beautiful to look at. As I’m flipping through and seeing all these smoothies and juices, I’m like, “Oh my gosh! That looks good… ooh, but that looks good… oh, I should try that.” There was never a moment where I was like, “Oh, I don’t know…” Every single thing you have in there looks so incredibly tasty and something that I could see myself really trying out different things.
Two, my husband liked the idea of having different tiers because for him, he’s more a newbie to this whole juicing realm. Again, we just started last summer. For him, he felt a little more comfortable with it. It gave him a much clearer understanding of how to work with juices and what to do with them.
This is my thing with juicing. “Food is medicine” and a lot of times, we get a good idea in our head, we have good intentions to proceed forward, but I know one of the biggest mistakes with juicing is people do a juice cleanse, 100% juice cleanse and they will just switch to eating food immediately when they’re done. That is a huge mistake.
Leanne: Yes.
Jennifer: I know that you break all those steps down. You guide people through the process, so they handle their digestive system with care. I think that is a really valuable thing. I know I need my hand held at times and I think the Vibrant Life Cleanse Cookbook offers people the opportunity to really have their hands held without necessarily having you come to their home, which is a lovely thing I’m sure. I would love to have you come to my house.
Leanne: I would love that.
Jennifer: But if we can’t fly you in from Canada, this is like the next best thing.
Leanne: Totally! And that’s why I wanted to put everything I have ever discovered in my own journey through cleansing, I wanted to put it in one resource because you’re right, there are right ways to cleanse and then there are very, very, very, very wrong ways to cleanse. What I wanted to do, just like what you mentioned is I wanted to put together three different tiers of cleanses so that your husband could do one tier, you could do a different. You could share the same types of juicing, but you would just be on a slightly different program.
And you would have the tools to prepare before the cleanse. You wouldn’t just wake up one day and start juicing. You slowly have to prepare your body for this. You’re preparing your body to do a massive flush-out of all the toxins that are in it. You can’t expect your body to just wake up one day and be ready to go.
So with a lot of cleansing programs that I’ve experienced and even gone through myself, when I do the get-up-and-go approach, it never works well for me. By day two, I have a splitting headache. My cravings are at an all-time high. I’m grumpy. I mean, you’re going to be grumpy on a cleanse because you are detoxifying, but the experience of doing a ramp-up, which is what I call it where you’re preparing your body to cleanse, you rock the cleanse, you do your juices. And then as you come down, you want to slowly incorporate foods over about a 3-day period. I take you through that step-by-step. I give the examples about what types of foods to choose, what types of foods to stay away from. That way, during that time, after you’ve done a juice cleanse, you continue to detoxify. So the three days after you’ve done your juice cleanse, giving yourself those three days to just slowly incorporate food, you’re still detoxifying and you’re healing your body still.
So it’s really important to take it slow at the beginning and at the very end. And even if you don’t want to do a cleanse, this book has many juices and smoothie recipes. If cleansing is just not your thing, then all the recipes are still good to just drink one juice a day, one smoothie a day and continue to do good to your body.
Jennifer: And I think that that’s a really great point that I would actually love to end on because my goodness, people do cleanses wrong all the time, which I think is why cleansing in general leave such a bad taste in people’s mouths sometimes. You’re right, it has to be done the right way. You have to treat your body right. I love that you’ve given us this path to be able to do it.
And like I said, this whole program and the cookbook and everything is gorgeous. It’s gorgeous to look at, it is easy to use, everything is interactive and linkable. It’s so cool!
Thank you so much, by the way, for offering my readers a preview to the book.
Leanne: Yeah, totally. There’s lots of resources in there, totally free including three recipes. One of the recipe we actually used for the Green Smoothie Toast at our wedding.
Jennifer: That’s great!
Leanne: We’re really into smoothies.
Jennifer: Yay! So Leanne, thank you so much for coming by and clearing up this whole thing because I wanted someone to really talk about smoothies and cleansing in the appropriate way. I knew that I wasn’t quite that right person because obviously, I have the wrong juicer. But I’m glad now that I know. I will get on this whole Omega thing. I’ve got to look up that juicer and check it out. Thank you so much for joining us. I really appreciate it. I hope we can have you come back some time.
Leanne: Yeah, I would really love that. Thank you so much for having me, Jennifer.
Jennifer: Everybody, please stay in touch with Leanne. Go and visit her website. It is phenomenal. She’s got tons of recipes up at healthfulpursuit.com.
And then, come on over. If you’re listening to this podcast, come on over to Gluten Free School and leave your questions and comments on the post for Leanne. If you’ve had maybe some bad experience in juicing or we didn’t cover something, ask! Let’s have a conversation about it because I think that the whole juicing phenomenon can be used to your advantage when you know how to do it the right way and Leanne is a really great resource.
So thank you so much for joining me and I look forward to seeing you guys the next time. Bye bye!
The links referred to in this episode are:
Leanne Vogel – www.
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