Monthly Archives: August 2009

Juice Rainbow & Laura’s Lemelon Juice

August 14, 2009
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I’m ready to juice fast today.  I didn’t add pineapple to my carrot-orange-ginger combo.  I just diluted it with water.  That should cut down the carrot-y taste.  Plus it’s hydrating.  The added bonus was that I didn’t need to cut up the pineapple.

Juice Rainbow

Juice Rainbow

I did make two “quarts” of watermelon lemon juice.  I wish I could make it more lemon-y but I the side-yard lemon tree only had two ripe ones to give.  When there’s more lemon it tastes like heavenly lemonade.

Laura’s Lemelon Juice
4 – 5 cups of watermelon balls
1-2 lemons, skins removed

1. Take an ice cream scoop and dig out 4-5 cups of spheres from a watermelon and place them directly into the blender.

2. Cut the skins from the lemons and place the lemons directly into the blender.

3. Blend at high speed until the mixture liquefies.  You may need to use a wooden spoon to move the fruit bits around to start the centrifugal force or you can add a bit of water to make it blend easier.

4. Pour mixture through a nut-milk bag into a pitcher.  Squeeze the bag to remove all of the liquid, leaving the fruit pulp behind.

5. Pour over ice in a tall glass.  Garnish with a sprig of mint or pineapple sage for a pretty presentation.

6. Serve with love

I started the day with a quart of warm water mixed with lemon and MSM.  I like the crystal form since I think it assimilates faster into my digestive system.  I’ve been waking up with stiff and sore achilles tendons.  Probably from running around in flat sandals for the past few months of summer. I hope if I’m consistent taking the MSM that it will help.

Juice Feast Supplements

Juice Feast Supplements

I don’t use Rich’s MSM, the brand of MSM recommended on juicefeasting.com.  I couldn’t find it in my local Whole Foods.  I have to trust that this one will work.  I expect miracles from all of the testimonials I’ve read.  I’ve also read a lot of testimonials extolling the praises of E3Live.   The final supplement I’m using is HealthForce Nutritional’s Intestinal Drawing Formula.  It’s supposed to help cleanse the gook from my insides.  I don’t know if the mild beginner dosage is going to do much good on my single day of juice fasting.  According the label, you’re supposed to build up your dose and it can take some people up to 15 tablets a day to get to the optimal level of cleansing (3-4 movements a day).  It’s just as well.  I’m going to be going to the wash room every hour as it is given the amount of liquid I’m going to consume today.  I don’t need another 3-4 trips.

The goal for today is to fast for the entire day.  Usually when I juice fast I only do it doing daylight hours.  I’m enticed by the dinner that M. and Z. are having and end up breaking the fast.  I have gone as long as three days on a juice fast but the last time I did that was in December, 2005.   I need to build up to that one day at a time.

Juicing Prep

August 13, 2009
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I decided to juice feast tomorrow.  I’ve indulged a lot this week and need to clear my head.  It’s not a good day to do it.  It’s never a good day.  I’m headed out to a birthday party in the evening.  There’s always something which will lead to temptation on a day I’ve decided to stick to juices.  I figure I might as well accept it and carry on.  Otherwise, it would be too easy to say, “I’ll do it the day after.”

Empty Quart Jars

Empty Quart Jars

The folks over at juicefeasting.com recommend drinking 4-5 quart jars of juice per day when fasting.   It’s a lot of mo-fo’ing juice.  It’s to keep yourself full and nourished.

Any other time I’ve juice fasted, I’ve only managed to drink a bit more than 3 jars .  Despite making my own yummy juice,  I just get tired of it by day’s end.

The quart Ball jars (a.k.a. Mason jars) aren’t even a full quart.  I measured.  They hold about 3.5 cups.  A full quart = 4 cups.   I guess the recession is hitting everything.  Full quart or not, it’s still enough liquid to keep me hydrated (read: peeing) all day long.

I had a lot of produce in the fridge which was a bit soft for eating.  Perfect for juicing!

Abundant Produce

Abundant Produce

I got quite the cornucopia once I emptied out the vegetable crisper slimer.

I intended to make Green Giant Juice and some watermelon/lemon juice.  I had about 2 lbs of carrots and a whole bunch of oranges about to go so I decided to juice those with a bit of ginger.

It’s takes a fair amount of time to juice a pile of produce this big.  I love my Omega juicer, but it does require that I chop things into bits that can fit into its chute.  I washed all the lovely live food and started slicing.

It took up most of my counter space. And that was just the green stuff.  I didn’t have the room to start dealing with the oranges and carrots so I set those aside for awhile.

I like to juice my greens before my fruits.  I find that putting the juicier stuff in afterwards helps get the tougher fibrous bulk pushed through the hopper.   I alternated kale, celery, and cucumber.

Veggies Prepped

Veggies Prepped

It took about half an hour to do the greens.  I added the apples in afterward.  I think I had about 6 of them.  Typically I’d use 2 apples for each quart of Green Giant.  I’ve not been liking the greenish taste of that recipe lately. I find I’ve been adding even more apples than usual.  Guess I’ve just got a sweet tooth.

The point of the juice fast is to give your digestive system a break from the work of digesting.  Fiber is good for you.  You want that going through your pipes most of the time.

Just not when you want to clean out what’s already there.

Juiced Greens Yield

Juiced Greens Yield

All of those greens yield a small amount of juice.  All of that bulk is indeed fiber.

Compost

Compost

And all that fiber got returned to the Mother. My wife loves a nice pile of compost.

I got a higher yield when I added the apples.  By this point I was getting mighty tired of juicing.  I think I’d spent about 45 minutes on it at at that point.

Greens with Apples

Greens with Apples

I was getting close to having enough juice to do the fast tomorrow.

The greens with the apples gave me two “quart” jars.  That’s enough greens.

I juiced up all of my extra carrots and oranges.  It didn’t quite get me a “quart.”  I briefly entertained the notion of cutting up a pineapple I have on the counter.   But I was really really sick of juicing and I still had to clean everything up.

Fortunately, the Omega juicer as a snap to clean.  It’s even got a handy-dandy brush for getting the fibrous bits out of the gears.

Green and Orange Juices

Green and Orange Juices

So I’ve got 2 and 3/4 quarts prepared for tomorrow.  I probably will add some pineapple juice to the carrot – orange – ginger combo.

I’ll also make a jar or two of watermelon lemon.  I love watermelon and lemon juice.  It’s better than soda.

The real trick will be getting up early enough to make the juice.   I’ve stayed up so late juicing that I know I’m going to want to sleep in. If I sleep in, I’ll end up more groggy, and getting out of bed will be difficult.

I’ll want coffee at that point.  I’ll be setting out some green tea before I get into bed.  That way, I’ll be less tempted by the java.   The jars sure look pretty on my kitchen windowsill.  I’m looking forward to that first glass in the morning.

Designing the blog

August 12, 2009
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I’ve been spending way too much of my time messing around with WordPress themes.  I want this blog to look good.  I want it to visually convey a message: establishing healthy eating habits is do-able. I want the look and feel of this publication to be unique.  Problem is, I’m really not a visual designer.  And every pre-made theme is going to be used by others.  The solution is WP frameworks.  They allow you to hang your customizations onto a foundation of code.  Sounds good to me.  It still leaves this blog looking rather plain until I dive into the CSS or hire somebody to do it for me.  I definitely need to hire-out logo design.

While I figure that out, I think I’m either going to stick with Magazine Basic or Arras.  I’m waffling.  I guess I’ll have to ask M. her opinion and go from there.  Whichever is easiest to tweak while I work on the framework will win out. I wish I could get the design done and then blog, but I’ll never get around to blogging if I wait around to do that.   Besides design, there are a zillion other things to figure out like adding video, search engine optimization, microformats, etc. etc. etc.   I really just need to focus on content and let the design evolve organically.  Unfortunately, I’m the type of person that likes to tinker under the hood.   It’s yet another area where I need to learn how to strike a balance.

Juice feasting & Green Giant Juice

August 9, 2009
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Green Giant Juice

Green Giant Juice

I’ve been juice fasting feasting today. M. & I had a late dinner of Boca Burgers last night which left me feeling even more sluggish than I did yesterday. Soy and wheat = stuff sticking around inside of me.

I was definitely in need of a cleanse when I awoke. M. brought me a lovely latte in bed but it just didn’t taste good, nor did it give me the caffeine kick I craved.

Enter the green juice. My favorite green juice recipe is from Cherie Soria.  I pretty much love all of Cherie’s recipes. Not surprising, since I attend her culinary school.   The recipe is published in her latest book, “Raw Food Revolution.”

I usually use 2 apples instead of 1 to cut the saltiness of the celery juice.   The lemon is critical to balance the heavy green chlorophyll-y tasted of the kale.

Green Giant Juice
8 oz kale (1 bunch, including stems)
4 celery stalks
1 cucumber
1 apple
1 lemon

Juice all ingredients and serve immediately.  Yields 3 cups. 2 small or 1 large serving.

Raw spaghetti marinara

August 8, 2009
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raw spaghetti marinara

raw spaghetti marinara

2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
1/4 cup olive oil
4 cloves garlic
3 dates, pitted
2 tablespoons parsley
1/8 teaspoon cayenne
1 teaspoon salt

Place all ingredients in a food processor and blend until smooth. Place on a bed of spiralized vegetable “noodles.” Serve with love.

Veggie pasta with sauce is a standard recipe in the raw foodie’s repertoire. Every recipe book has a version. This is my favorite from Alissa Cohen’s Living on Live Foods, p.367.

It’s super fast to whip up, especially if you’ve got the sauce on hand. I use less oil and I often use use both olive and flax seed oil to get those beneficial omega-3 fatty acids. I also use about 1/2 the salt, since I’ve got to watch my blood pressure.

Marinara is a good weekly stand-by since it can be used in a variety of dishes.

Getting started

August 8, 2009
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I’m not consistent about eating living foods.  Breakfast this morning was coffee with milk, 2 slices of buttered whole wheat toast, some home-grown cantaloupe, and a Skinny Cow fudge bar.  The cantaloupe was fresh from the garden, but disappointing.  It was both mushy and gritty in texture.  What’s with that? The fudge bar was consolation.  In any case, it was a dairy-licious morning. I can do better. I need inspiration. So I’ve registered for some courses at the Living Light Culinary Institute in October.  I need to be in the San Francisco area for work anyhow.

I’m in the midst of completing raw chef certification.  I began the training in 2007.  Living Light lets you take your training in chunks.  At the rate I’m going, it will take me around 10 years to make the transition from librarian (I prefer to be called an information diva, thank you very much) to chef.  I’ve finished the introduction and essentials courses.  I need to do associate chef and advanced courses plus knife skills and raw food nutrition courses.  I’ll need to finish up in two years once I start the advanced courses.  No pressure there.  It’s difficult juggling the expense and the time off from the day-gig.  Somehow I’ll figure out a way.  Meanwhile, I can do the knife and nutrition work and save my pennies.

I’m inspired now that I’ve committed to taking a couple more classes towards the certification.  I think I’ll do a juice fast feast tomorrow.  Sundays are a good time for fasting. I don’t need to make juice ahead of time and I don’t have to worry about being grouchy at work if I start to experience some detoxing symptoms.  The drawback is that my meat-eating family is nearby with their tempting standard American fare.  And that box of Skinny Cow treats remains in the freezer.  How do I retain the motivation? I find it easy to get inspired but difficult to stay inspired.

How do others manage?

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