Wednesday, July 30, 2014

Dinner Juice Recipe

This juice makes a nice change from fruits and vegetables and can be served warmed.

Ingredients:
  • Two large tomatoes
  • Two celery stalks
  • Bunch of basil
  • clove of garlic
  • 1/2 medium sweet vidalia onion
  • 1 sweet potato
  • 4 carrots
  • 1T nutritional yeast
  • vegetarian broth/base

Run everything but the yeast and broth through the juicer.  Pour into a pot and add broth/base to taste and the nutritional yeast.  Warm to bath temperature and enjoy. Makes around 32 ounces.  Try different amounts of the veggies to see what your taste buds like.

I have tried heating this juice in the vitamix but it becomes too frothy for my taste. 

Monday, July 28, 2014

Magenta Juice

The garden is in full swing...bush beans, beets, carrots and zucchini.  The grapes, alas,  are from the store and I can't show you the blueberries because they went into the juice.

The results: fresh taste and gorgeous color!

Here's the recipe:

  • Two medium beets
  • Two small carrots
  • 1 cup green beans (some of mine are purple)
  • 1 zucchini
  • 1 bunch of red grapes
  • handfull of blueberries
Juice and enjoy!  This recipe makes about 32 ounces of juice.

Nutrition:

The beets give you Calcium, magnesium, vitamin C, iron, potasium and B6.  The green beans are rich in the same things as beets plus vitamin A.  Carrots are a superpower for Vitamin A.  Zucchini has tons of vitamin A and potassium.  Grapes make this juice sweet and delicious and blueberries are high in vitamin C.  All these dark colored fruits and vegetables carry a load of anti-oxidants and fiber. 











Sunday, July 13, 2014

Hit the Trail Energy Bars

 We live a very active lifestyle...biking, hiking, skiing and kayaking...or just plain being busy.  I love energy bars for that reason.  What convenience...pop one in a jacket pocket or backpack and voila--instant snack.  I've been warned: calories, added junk that's bad for you...it goes on, so I wondered "how hard are they to make?"  The answer: darned easy!  So easy in fact that I think my twelve year old could do it.

These bars are healthier and much much cheaper to make than to buy.  I think I have around $7 dollars into them for 15 bars...less than 50 cents per bar.  You can't even beat that at Sam's Club!  They taste better than the store bought because you can add whatever you like.  Substitute different nuts: pepitas, pine nuts, cashews or pecans leap to mind.  Substitute different dried fruit to make a completely different taste: dried apricots, apples and cinnamon, raisins or dried cherries would all make a great choice.

Here's the recipe I came up with.  The first time I used maple syrup and the "bars" didn't hold together.  They did, however make the BEST granola in the world after a 10 minute trip to the oven.  Figure your worst mistakes with this recipe will be yummy.

  • 1 cup oats, lightly cooked in a dry frying pan over medium heat.  (10 minutes or so)
  • 1 cup roasted sunflower seeds
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 2 cups crispy rice cereal
  • 4 Tablespoons butter
  • 2/3 cups brown sugar
  • 1/2 cup honey *** (honey unfiltered from local sources.  A lot of "pure honey" has a certain amount of corn syrup and Chinese honey which is illegal because it contains pesticides.  Don't buy it.  You might as well save your money and get corn syrup--at least you know what you're buying.  Once filtered and pasteurized there's no telling what's in it)

Cook the oats to bring out their nutty flavor--un-cooked they taste a whole lot like bits of cardboard.  Put the nuts, seeds and oats in a bowl and mix. Set the mixture aside.

Put the butter, sugar and honey in a small pot.  Cook on low for about 10 minutes.

Line an 8x8 cake pan  with wax paper --all the way up and over the sides.  Mix the syrup with the nut mixture.  Add the cranberries and crispy rice cereal to the batch and mix well.  Transfer the mixture to the wax paper and take another piece of was paper to lay on top.  Compress the mixture through the wax paper until firmed.  Let sit for about an hour to cool and solidify.  Cut with a sharp knife.  At this point the bars will still be warm and gooey, handle with care.

This makes about 15 bars.  Wrap individual bars in wax paper and allow to harden another hour.

You are now ready to take a hike!  Next time I make these I am going to try dipping the bottom in dark chocolate and drizzling some on top for an extra mmmmmmmm factor.


Friday, July 11, 2014

And the Beet Goes On

 You may have been wondering where I went.   I did break my fast at 23 days and started working on the BIG question...what do I eat?  I didn't want to write about something I didn't really know about so I waited to see what would happen.  I started out eating "regular food" for the first few days--heavy on the veggies and salads.  When I say regular food I mean I ate a little meat, like chicken, at dinner, had eggs or oatmeal at breakfast and a big salad with tuna and veggies on it at lunch time.  Pretty healthy stuff.  Here's where things get interesting.

When you stop eating food and go on juice you lose all your stomach ailments...daily aches and pains that you don't notice when it's an every day occurrence.  I have acid reflux quite a bit and that went away on the juice fast.  I would have cramps and mild nausea sometimes and that went away.  There is an uncomfortable bloated feeling that also went away.  And my blood sugar spikes and dips went away on juice.

When I started eating again those things came back in spades when I ate the wrong thing.  For me wheat was the biggest culprit but I also had bad reactions to sausages, sugary stuff and milk and cheese.  You get feedback right away and it takes a little time to recover afterwards.  Good incentive to get it right.

What's for dinner takes on a new meaning in these un-charted waters.  I began experimenting.  Here are some ideas if you are looking for what to eat.  I take a salad and either put a lean unprocessed meat on it (4 oz or so of tuna or chicken) or a 1/4 cup of seasoned beans...I like garbanzo beans with garlic, onion and italian herbs or black beans with garlic, onion and chili powder and cumin powder.  I am enjoying my new taste buds by adding fresh herbs like cilantro and basil to the salads.


Yesterday I harvested some baby beets and added one of them to my salad for lunch.  Later on I made the rest for dinner featuring baby beats, sweet potatoes (thin sliced) cooked in a mixture of dark maple syrup (1/4 cup and 4 TBS butter)  Saute until tender and add thin sliced granny smith apples and thin sliced ginger.  A Tablespoon of broth finished the mix...I served this over the beet greens sauted with onions and garlic in a little olive oil.

 It is heaven for the taste buds!  Here's the recipe:
  • 3 medium beets, thin sliced
  • 1 medium sweet potato thin sliced
  • beet greens and stems 
  • 1 small granny smith apple, cored and sliced
  • 2 x 1 inch peice of ginger, thin sliced and peeled
  • 2 cloves of garlic, pressed or chopped fine
  • one medium onion, chopped
  • 1/4 cup dark maple syrup
  • 4 Tablespoons butter
  • 1 Tbsp broth
  • Olive oil to cover bottom of pan in thin layer

Saute the beets and sweet potato in butter over low heat for 5 minutes.  Add the maple syrup and continue cooking until tender--another 5 minutes or so.

In the meantime put the olive oil in another pan and saute the onion and one of the cloves of garlic.  Add the beet greens and continue to cook until done.

Meanwhile, add the sliced apple, pressed garlic and ginger to the beets and sweet potatoes.  Stir frequently.  Reduce the glaze by cooking over medium heat.  Add the broth and taste.  Add salt to taste.

When the beet greens are done, turn them off.  Season to taste.  Serve beet greens topped with the tangy-sweet beets and sweets mixture on top.

Thursday, June 5, 2014

21 Days

It's 21 days today...the day I planned to break my fast.  Honestly, today is the first day I have felt energetic enough to do yoga or exercise at all.  I feel absolutely pumped!  So, on I go!  I'm not going to arrive at this point and turn around now. 

Mainly my reasoning is like a runners.  You work and work and hit the wall.  The wall is when your body has run out of fuel and it needs to switch to burning fat.  I wonder if that switch has been completed in my body and this is when I will start losing the most.  I've already lost 13 lbs and taken in my belt buckle two inches.  I am going to continue and see where this goes.

Today's Juice:

3 huge carrots
2 medium apples
2 large cucumbers
A large bunch of spinach
Protein powder

I'm psyched to see where this will go.

Monday, June 2, 2014

Why Juice Fast



Why would anyone in their right mind stop eating and go on a juice fast? There are probably as many reasons as there are people. For me it was a typical scenario. There I was, walking through life, doing what I wanted...eating what I wanted and suddenly everything changed. It was as if I had slipped on a patch of wet grass and gone sliding down a hill. There I was at the bottom of the hill lying in the grass wondering how on earth I had gotten here. I was suddenly over-weight and having health issues. It didn't happen over night but it happened very quickly after my seventh child was born. That baby weight just never did come back off.

So there you are at the bottom of that slippery hill. You try one diet after another...counting calories, no carbs, no meat, shakes, pills and supplements and you gain ground only to hit another slick patch where you slide right back down to the bottom of the hill again. You may even hit bottom and start digging--frustrated that nothing seems to be working any more! Dieting is hard, grim, white knuckle, self control. Juice fasting may be the traction you are looking for.

Your body isn't hungry for no reason. It's the signal that you need something, some vitamin or mineral or protein for your body to operate properly. Cravings come because something is missing and believe me, a lot is missing from the typical diet. Follow your diet through a typical day and write down everything you eat. If you are an average person you will see lots and lots of carbohydrates, plenty of meat and dairy (dairy is the number one most consumed food in the United States) and a few token fruits and vegetables. Maybe you have orange juice with breakfast or an apple later in the day and some over-cooked broccoli with dinner. Look at your plate...how much of it is raw vegetables?


Raw vegetables provide all the vitamins and many of the minerals your body needs to work properly and repair cell damage from sun, and toxin exposure or just plain wear and tear. We know the usefulness of a fraction of the micro nutrients found in plants but there are thousands of constituents in plants that we have no idea what they do. When researchers found that oat meal lowered cholesterol in test subjects they proudly announced that oat bran would lower cholesterol. Instantly there was an oat bran craze with thousands of products providing the wonderful cholesterol cure crowding super market shelves. Unfortunately, when the experiment was repeated with only oat bran no cholesterol lowering was seen in the test subjects. It is something in the whole oat, not identified as of yet that lowers cholesterol. This isn't surprising, herbalists have used oats for centuries. It is considered a nerve tonic. When you say a horse is “feeling his oats” they mean he's kicking up his heels and feeling frisky.  And it's not just oats, every month a new wonder vegetable that cures cancer makes headlines...tomatoes, garlic, berries, cruciferous vegetables like cabbage and broccoli, and leafy green vegetables to name just a few. Don't wait for the research to add many more fruits and vegetables to your diet.


The why to juice fasting is pretty simple. Juice fasting is a way to kick start your new, improved lifestyle (notice I didn't say diet). Juice fasting will give you concentrated phytonutrients that you couldn't possibly eat even if you went to a raw diet right this minute. Your jaw would get tired chewing all that food before you would get a fraction of the phyto-nutrients actually contained in the vegetables. When you chew raw vegetables you are only able to get to a portion of the nutrients because the cellulose cell walls encapsulate the rest and it goes through your system undigested. Juice fasting kick-starts your healing with concentrated nutrients that prevent cravings from sabotaging your resolve. A well nourished body doesn't get cravings.


It also changes the way you taste food. Subtle flavors that you missed before become apparent—the sweetness of a carrot or green bean, the vast array of beans and legumes, each with a totally different taste, and the fresh flavor of greens. I can remember when a salad was a chore to eat. It had no taste unless slathered with dressing. Having taste buds impaired by years of eating fatty, salty and sugary foods makes tasting these natural subtleties impossible. Juice fasting for even a week will make raw and natural foods taste wonderful.


Juice fasting breaks food addictions. Almost everything you see on your grocers shelf that comes in a box or bag has been thoroughly and scientifically been tested in laboratory to be the thing you can't stop eating. Remember the potato chip slogan “Nobody can eat just one”? These foods are engineered to be the right shape, taste, color and crunch to keep you eating long after you should be full. Food companies have a single goal...sell more product! That's their job. It's on you to make healthy choice. They did their job making food you can't stop eating and it's up to you to protect your health and the health of your children by being aware and avoiding those foods.


While it's true, we all bear full responsibility for our current state of health that does mean that we are equipped with the power to change that state any time we decide to.

Friday, May 30, 2014

Some Additions


During my first fasts I learned a couple of things just through trial and error. I went through the first week in a fog and feeling pretty tired a lot. I kept waiting for that magic moment when I would feel better. Most people report that they start to feel better around day 7 and by day 14 they feel great! I went through the first five days and couldn't stand how I felt so I broke my fast over the weekend with large salads and a little meat and felt instantly better. I went back to fasting on Monday and by Wednesday I was feeling really tired again and maybe a little depressed. My husband was flying high and people I knew would come up and say I bet you feel really great...and I couldn't say that I was, really. Another five days later I broke the fast and felt better again.

I was very curious to know why I was having this problem so I decided something must be missing that I need. While it's true, vegetables have more protein per calorie than meat they are a very low calorie food so you must eat tons to get even a little protein...I cup of spinach has almost one gram of protein. You would need to eat or juice twelve cups to get almost twelve grams of protein. I decided that I was probably a little lower on protein than what would work for me and started adding protein powder to my morning drink, which helped. The second missing nutrient I found is B-complex and B-12. This made so much sense to me. It was an “ah hah” moment.

I have long known that B vitamins are responsible for stamina and energy. They help metabolize sugars. One experiment took lab rats fed brewer's yeast and compared their endurance to a control group. The rats in the control would swim about an hour before they gave up and had to be fished out of the tank. The ones fed brewer's yeast swam for two hours at which point the experiment was ended. I added brewers yeast to my morning drink and viola, stamina and energy! I even found that it cured my 16 year old son's depression, which he had been fighting for years. He went from being a dark and depressed teen to being a joking, twinkly eyed young man almost instantly—as though someone had thrown a switch.

You may not need these supplements to have a successful fast but if you find yourself thinking you just can't go on feeling like you do, they are things to try. Another supplement recommended for fasting is an omega 3 oil. These oils form long chain fatty acids which are anti-inflammatory and help provide energy to our cells. You might know that you can get these essential fatty acids from fish but you might not know that flax seeds and walnuts have even higher concentrations than fish and without the risk of fat soluble toxins that we talked about earlier. You can easily add cold pressed flax oil to your fast...it has almost no taste and can be blended into the juice you make or used with lemon as a salad dressing. Many of the vegetables you might juice will have Omega 3's –squash, spinach, kale, turnip greens, green beans and broccoli to name a few but if you don't feel great, it is worth trying and additional boost of omega 3's.

Another great addition to your fast is herbs and spices. You can add them right to the juice you make in powdered form or juice them in fresh form. Great additions are ginger—especially in the early days when you might need support for your stomach as it adjusts to not having regular food to chew on. Ginger is the best aid for digestive problems I know of. It will take away nausea, tastes wonderful and will help with acid reflux—which you may have in the early days. Your stomach is assuming your diet will continue unchanged and it will take several days for it to get with the program and stop making all the stomach acid you used to need to digest the food you ate. You may have heartburn, acid reflux and stomach aches or nausea. Ginger is your friend at these times.

Mint adds a wonderful zing to a melon-apple-cucumber juice when you are feeling like a little something sweet. I brought the kids to the new ice cream stand with a cup of this to shore up my resolve and felt pretty spoiled and satisfied. You can juice fresh mint just like any other green.
To my dinner I add curry powder, chili powder, fresh sweet onion and a clove of garlic. Raw garlic alone is used in herbal therapy to treat a myriad of ills including heart disease and cancer. Garlic is said to be anti-inflammatory, anti-viral, anti-bacterial and anti-fungal. Onions share in many of the same compounds as garlic and are extremely high in the antioxidant quercetin which fights free radicals and is considered by many to be helpful in avoiding colds and flu.
So be sure to add these flavor bursts to your juice for a health boost.