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Guilt-Free Recipe


The Journey To Wellbeing— And A Tonic To Help Get There

What shows on the outside is a result of what’s happening on the inside. Sounds simple, but it’s true, as I found out many years ago when I embarked on my journey to good health and wellbeing.

If you are not at the peak of your wellbeing, you need to take action. Whether it’s anxiety, obesity, stress, dry skin, baldness, acne, headaches, or any number of various internal infections, or most common of all, chronic fatigue syndrome, all of that can be elimi- nated by changing your perspective on the food you eat, and using it as your medicine. Even more serious diseases such as cancer, stroke, diabetes and osteoporosis are all results of what we choose to put into our bodies.

Having a balanced diet is important, and that balance can be thrown off by not following the best diet all the time. And let’s face it, we all have to cheat a little! So when I need to get back on track, I go on a juice cleanse for a week.

Proponents of juicing include those who feel it enables them to achieve a better physical state. Some say that juicing can reduce your risk of cancer, boost your immune system, help you remove toxins from your body, aid digestion and help you lose weight.

Here’s my healing juice recipe for two eight-ounce glasses of juice:
• 2 handfuls of organic kale and spinach
•1/3 of an organic papaya and the seeds from half the papaya
• 2 tbsp of fresh organic ginger
• 4 cloves of organic garlic
• 3 tbsp of organic Aloe Vera juice

An interesting note: Most people when eating papaya, discard the seeds and eat only the flesh, but not only do the seeds add a spicy, peppery flavor to the juice, research has shown that they are not only edible, they are rich in protein, calcium, magnesium, and flavonoid compounds that have antioxidant properties, and may contain compounds that can slow tumor growth as well as com- pounds that may kill parasites. Who knew?


Emira Kowalska was born in Sweden where she grew up and lived until she moved to the United States in 2007 at the age of 18. Since then she has been active in the vegan community and has designed and prepared Easy, Healthy and Affordable Recipes that are all plant based. From her earliest childhood she showed leanings toward the vegan lifestyle, not com- ing so much from her desire to be healthy, but because of her early concern about the maltreatment of animals in the food industry. It was when she was diagnosed as pre-diabetic because of her fondness for sweets that she became a vegan (one who does not eat any part of animals or their excretions, including dairy and eggs).