Despite its land areas, the earth is predominantly filled with water. That the human body echoes its composition, only cements the fact that water is an indispensable element to both the biosphere and the human tissue. Without it, life would be impossible. Next to natural fluids, enzymes are what make our bodies remain in a ‘balanced’ state. They correct acidity and/or extreme alkalinity through their innate properties.
And the best way to carry these enzymes into our systems is through our fluid channels. Water, as circulatory vessel, helps sustain life. Together, these two can bring about the wellness and well-being that man has been searching for through the ages.
“I don’t like sugar so juicing came naturally to me. Commercial products are laden with sugar so I make juices myself. Fruits, especially those that I like, are quite expensive. I go for Fuji apples, oranges and carrots. I do juicing daily each morning. I suggest you go for fruits that don’t spoil fast,” shared Chef Stephanie Zubiri, who tied the knot very recently to become Mrs. Jonathan Crespi.
The best way to source out enzymes, from either fruits or vegetables is through a slow process of juicing. The HUROM Slow Juicer is one time-tested product for creating enzyme-filled juices through a slow process. Slow juicing doesn’t destroy the enzyme’s structure. Also, extraction must always be done in natural temperature because heat and cold kills the enzymes
She opened a private kitchen on the second floor of the resto last November where she teaches lifestyle classes and cookery. There are sixteen slots where students learn table & flower arrangement, wine tasting, cooking, as well as on how to host a party.
“I love to eat and cook since I was small. Both of my grandmothers from the paternal and maternal side were good cooks. At eight, I already cooked for my mom’s friends when they come visit us,” confessed the Le Cordon Bleu intern.
Upon returning home from Paris, Stephanie taught cooking classes in Alabang while figuring out what career path she’ll finally pursue, as she was now being confronted with myriad options and choices fit for her education and experience.
From being a food blogger, chef, columnist of the Philippine Star, a budding entrepreneur managing her successful business venture, to becoming a consultant on energy sources for the country, the future does look rosy to the newlywed.
“For those who love juicing with their HUROM appliances, I suggest my concoction of apples, oranges and carrot. They could add ginger to help boost their immune system. One could also opt to add celery or beets and those drying out pomelo or melon before they completely go to waste,” intoned the president & CEO of Epicurus Inc.
Too much chemicals introduced to our body systems can upset its equilibrium. To keep its balance, we need the help of enzymes to rectify ‘internal combustions’ by taking them regularly as part of our daily diet.
“Enzymes are the precursors to recovery. Once ingested, they start the repair and healing processes of our systems. There must be the right mixture of ‘rainbow colors’ on your plate. Go for fruits and vegetables that are in season and are readily available like pineapple, red beets, radishes, all green leaves, and any other sweet fruit you prefer. Simply put them all inside your HUROM Slow Juicer and drink your way to optimum health.”
The ‘spark of life,’ or enzyme production, triggers the beginning of digestion as it enters the body through our mouths. Ptyalin is released from our salivary glands to help in the breakdown of carbohydrates. And the rest of the enzymes in the digestive system follow.
HUROM is a 45-year-year old company based in Busan, South Korea. Since 1967, it has only manufactured juicers for wellness and never diversified into any other product. Its dedication to the well-being of people around the world has remained steadfast and unwavering.
Stephanie Zubiri-Crespi is the youngest in a brood of five; having three brothers and a sister. Although she comes from a political family, she’s more interested in renewable sources of energy. She hopes that the Philippines can learn from a village in Ghana that uses straight vegetable oil for fuelling vehicles for transportation and electricity. It is the process of converting vegetable oil to bio-diesel fuel that makes it expensive.
An alumna of the Universite Paris Sorbonne’s graduate program in globalization, Stephanie hopes to publish a book on food and travel, a TV show on cooking and run a viable business that would give people employment. She considers Sri Lanka a country she’d like to visit again; not only because of it being their honeymoon destination but because the country is rich in cultural heritage. She’d also like to visit Vietnam, Paris, and the rest of Europe again; as well as travel to Colombia, Chile and Brazil in South America.
HUROM slow juicer is available at Rustan’s, Landmark, S&R, Abenson, Wilcon and thru Shop TV. For more Hurom recipes, LIKE them on Facebook, http://www.facebook.com/HuromPhilippines