Kris Carr

If I had a dollar for every time I’ve been asked, “What’s the difference between juicing and blending?” I could open an animal sanctuary and pay for you all to come and visit! I began incorporating both juices and smoothies into my diet over 16 years ago when my cancer diagnosis had me searching for ways to give my body the support and nutrition it needed. Juicing and blending became-—and have remained—staples in my feel-great plan ever since

But first, let’s do a quick review of the types of fats found in plant oils: Trans fats (avoid these completely): These fats have no health benefits and are actually harmful. It’s also worth noting that extra virgin olive oil has more antioxidants than refined olive oil, so I encourage you to opt for that when you can (just be careful using extra virgin olive oil in cooking—more on that later! ). Olive oil has a smoke point between 374-406°F (190-208°C), grapeseed oil has a smoke point of 420°F (216°C) and avocado oil’s smoke point is around 500°F (260°C). And let’s not forget that olive and avocado oils are monounsaturated fat superstars that not only lower cholesterol levels and cancer risk, but also improve symptoms of rheumatoid arthritis and help reduce belly fat.

That’s why it’s gotta do some of that stuff while you’re asleep! And here’s another important way that sleep and decision-making are connected: Research shows that when you’re sleep deprived, there’s more activity in the parts of your brain that analyze positive outcomes and less activity in parts responsible for weighing negative outcomes (source). The thing is, it’s not all that effective during our awake hours because there’s a lot of other stuff going on up there. And hey, if I can do this one thing to help keep myself happy and healthy, you better believe I’m all in.

Tbsp dried instant wakame flakes or shredded nori (optional) 3 oz (about 1 cup) snow peas or snap peas 5 oz (about 12 stalks) asparagus, cut into 2-in pieces 2 oz (about 2/3 cup) sliced cremini or button mushrooms 4 oz firm tofu, cut into 1/4-in cubes 1/2 cup frozen peas 6 oz gluten-free ramen noodles *Serving size is 2 1/2 cups vegetables + broth and 3/4 cup noodles per serving (may vary based on size of vegetables). *If gluten-free ramen noodles are unavailable, substitute thin rice noodles or gluten-free spaghetti instead. Recipe club members get access to exclusive free content like bonus recipes, extra love notes from me, a starter pack that includes 9 gorgeous recipe cards and other awesome goodies.