Parul Agrawal – ParulAgrawal.com
Parul Agrawal is an expert on the topic of juicing. She’s an engineer, certified health coach, medicinal juice instructor, blogger and author.
Parul moved to the United States from her home in India and got tempted by cheap foods that weren’t healthy. Within a few years, she was almost 30 lbs. overweight, at just over 5 feet tall. She started looking into healthy living for weight loss, to feel better and to be more active.
“We need to be active, and we shouldn’t be a victim to food”
Around this time, Parul’s father had a major heartattack and was in the hospital for two months. Parul took time off from her engineering studies and work to return home and help take care of him. She didn’t know what foods were good to feed him for his heart, so she started doing more research on nutrition, along with her own knowledge from her health journey. She had a shift and thinking and realized that despite all her formal education in engineering, that wasn’t able to help her father. This led to her shift in thinking.
“I figured out this was my passion, and I could really make a difference in so many lives doing what I love”
She considers juice as a “nutritional powerhouse”, and the benefits speak for themselves. She says that pre-planning, and saving portions in zip lock bags, can cut down on the work involved in juicing.
Parul notes that it has been scientifically proven that if a woman eats healthy while pregnant, those habits are transferred to the baby in the womb.
Some tips for people getting people new to juicing (such as kids) to try it is to add more fruit (80-90% green vegetables is usually recommended). As the taste buds get use to the juice, the amount of green vegetables can be increased to reach this amount.
Some tips to keep the juice longer, and to keep it tasting better, is to store it in single serve mason jars. Oxygen will make the juice rancid, so she recommends to minimize the amount of air between the top of the jar and the juice. Adding a bit of lemon juice will increase shelf life, as well as storing the jars at the back of the fridge to reduce the exposure to the outside temperature (as opposed to storage in the door of the fridge).
The best vegetables to use, in order, are: bell peppers (any colour), parsley, kale, spinach, broccoli, brussels sprouts, cauliflower, carrots, cabbage and beets.
“If you’re just drinking the same kind of juice, or eating the same kind of vegetables, you’re not getting a variety of vitamins and minerals.
Most people fall well short of the 7-13 recommended daily servings of fruit and vegetables.
“Juicing is the perfect way to bridge the gap between what you’re getting and what you’re missing”
To support her clients, Parul offers consultations and meet-up groups every two weeks.
“Everytime you talk to a person and they tell you they are doing something good for themselves, it’s motivating”
She recommends parents have their children make their own juice, with your help.
“If they work for it, they will drink it. They will try it”
Parul’s upcoming book “Juicing for Healthier Families” features 52 recipes, and makes juicing easy to incorporate into the daily lives of busy families.