Tag Archives: juicing

Sweet and Spice Green Juice

My favorite item at the Farmers Market this year has been pea shoots and it turns out they make a delightful green juice! Paired with jicama and ginger this juice is slightly sweet and as spicy as you want it.

Sweet and Spice Green Juice

Ingredients:

2 jicamas

1 bunch of pea shoots

one lemon, peeled

1 large chunk of ginger

Juice.

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Spicy Mango Green Juice and My Post-Juice Feast Diet

While on the one hand I would consider the juice feast officially “broken”, on the other I still feel like I’m navigating dietary life cautiously as I continue to be surprised at how different this feast breaking process is. The first time I did this I went back to food with gratitude…and fear. I was afraid of gaining weight before my wedding and I was afraid of what I might eat if given the chance and I spent too much time restricting and feeling the rebound effect of that. This go-round I feel so much more at peace, what and when to eat feels fairly simple. I still love food, I still think about it maybe a little more than is healthy (but wow has that part improved!) and I still have a hearty appetite, even if it’s just for gorgeous salads. Something I love about this particular feast breaking is how much I’m just enjoying the process. The months following the first juice feast saw a lot of dietary experimentation. Everything from a super restrictive diet of green juice and salads to a free-for-all, “I’m going to eat whatever I want” phase, to a super high fruit, high starch, high volume of food in general plan. I tried things I hadn’t eaten in years since getting into cleansing and I’m so grateful for all of it! Even though I put on some weight, even though I went through periods of my skin looking worse than it had ever looked (my body was so clean after the juice feast that it just didn’t tolerate much), and even though I felt like I was floundering and all I wanted to do was juice feast again, I am grateful. So here’s what feels so different this time: I’m still experimenting a little but I’m doing it without fear and with my eyes wide open. I’m present to all the little quirks of what’s working and what’s not and I find that I’m letting go of things that don’t work a lot more quickly. If I spend a night feeling physically miserable because I ate something that my body doesn’t like anymore (mass quantities of anything dry: dates and seaweed specifically), it doesn’t really get me down. I’m just like “oh hey! there’s a new thing that doesn’t work!”. And I move on. So what does my diet look like at the moment? I’m currently loving just having juice during the day (carrot, orange, and jicama based juices with greens are my favorites) with a fairly giant (though not as giant as they once were) salad in the evening. I spent several years juicing, or trying to juice until dinner and I’ve never found it as effortless or enjoyable as I do now. Including fruits is heavenly and great for my state of mind and energy. I’m much more balanced than I was on just green juices and I’m also drinking more (2-3 quarts). The other thing I’m paying attention to is keeping the fats in my diet pretty low- I know there is plenty of controversy around this but I’ve experimented in just about every direction and this really feels best to me. At the moment that’s looking like a half an avocado on my salad at night though I imagine I’ll play with nuts, seeds and coconut as time goes on. I also really thought I’d stay 100% raw  for awhile but I was craving cooked veggies and find I do really well as long as they are the smaller part of a giant, juicy salad. I’ve taken a lot from my experimentation with the 80/10/10 diet, I love my simple fruit and veggie based meals, no salt, no oil, really clean. That being said, I just don’t feel as much of a need for that volume of food, I love juicing, I can’t get enough sprouting, and I’ve even got a batch of cultured vegetables happening atop the fridge.

I got a comment once asking why I’m always changing my diet. Can’t I ever just eat and be happy with it? Well here’s the thing…looking back over all my years of experimenting, I wouldn’t change it! I rather love it, it’s kind of a hobby! Since I was a kid I’ve been fascinated by the connection between food and how we look and feel and I’m still going with it. I love reading diet books, getting other perspectives, trying them on for myself and usually moving on while keeping some things and tossing the rest. I don’t pretend that my diet now will be my diet for the rest of my life but it feels really great for right now.

Here’s a recipe from my juice feasting days (all of about 10 days ago), you can juice the mango but I found I got a lot more out of it by blending it with the juice and straining it through a nut milk bag.

 

Spicy Mango Green Juice

 

Spicy Mango Green Juice 

 6 oranges, peeled

1 jalapeño (with or without seeds)

1 bunch parsley

1 mango, peeled

Juice oranges, jalapeño, and parsley and blend with the mango. Strain in a cheesecloth or nut milk bag.

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2014 Winter Juice Feast. Day 28. How to “Juice” a Date.

Ok so you can’t actually “juice” a date- even the freshest dates right off the tree don’t have a lot to offer in the way of juice. That being said, I was craving their sweet caramel flavor and decided to experiment! The following recipes will let you in on my little secret…

Caramel Nut Carrot %22Coffee%22

Caramel Nut Carrot “Coffee”

1 pound carrots

4 medjool dates, pitted

1 cup water

1 bag Dandelion Caramel Nut Teeceeno

Place teabag and water in a small pot and bring to a boil. Let tea steep for around ten minutes while you juice carrots. Remove teabag and pour tea and carrot juice into the blender with the dates. Once thoroughly blended, strain through a nut milk bag or cheesecloth.

How to %22Juice%22 a Date

Juice Feast Sweet Tea

2 cups water

your favorite teabags or loose leaf tea (this morning I used Dandelion Dark Roast Teeceeno, gotu kola, and chaga mushroom and later on this evening I brewed a blend of chicory, carob, and more chaga.

6-8 medjool dates, pitted

Brew tea and allow to steep for around ten minutes. Remove teabags or strain leaves and blend with the dates in the blender. Strain the dates pulp out through a nut milk bag or cheesecloth.

***

Today was alright, I woke up with a headache and a craving for packaged, processed, cheese product. Nope, not even good cheese, the fake stuff. I was going to save any necessary colon cleansing for later in the day, it was my one day off this week and I really wasn’t feeling up for it. My headache however got the best of me so I got it over with and my headache is now nonexistent. Journaling this morning was great, revealing a couple things I hadn’t been wanting to look at and my yoga practice was the strongest it’s been since I’ve started. All of that and I’m feeling a bit “blah”- I don’t know if it’s because Britney’s been out of town and we really need some time to reconnect or if I’ve been busy, busy, busy working all week and it’s weird to have a day at home. In any case, it’s just one day, I was able to cook for Brit (freshly steamed artichokes and avocado aioli!) without any major cravings and we’re catching up on a couple of our favorite shows. This, on top of a good night’s sleep, and I’m sure I’ll feel much brighter in the morning!

Today’s Juice Feast: Herbal tea blended with dates and strained, 2 oz wheatgrass,  24 oz Juicy Bok Choy in a Glass, 32 oz pineapple/cucumber/carrot/lemon/lime with cayenne, 34 oz carrot/chard, 34 oz beet/strawberry/apple/lime, 16 oz tomato/celery/lemon/garlic juice mixed with Broccoli Cilantro tea, 32 oz pineapple/apple/beet/basil, herbal tea blended with dates and strained plus a scoop of chlorella.

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Flu Shot Carrot Juice

Flu Shot Carrot Juice

Alright, so this isn’t exactly a flu shot but it is an excellent support to healthy immune function as we get into some chillier weather. Ultimately I believe that keeping your insides clean is the best way to stay well but it doesn’t hurt to have a little extra help! As I mentioned a few posts back, I’m head over heels for good quality essential oils. Not only do the oils in this particular blend have strong abilities to kill bad bacteria, mold and viruses but they add a wonderful sweet spiciness to fresh carrot juice. After I finished half of my concoction I topped off my glass with the juice of several kale leaves which created a gorgeous, colorful, chlorophyl-rich treat.

Ingredients:

2 lbs carrots
2-3 drops DoTerra On Guard essential oil
a bunch of kale (or less, optional)

Run carrots through juicer, add 2-3 drops of On Guard essential oil and stir. For an extra boost, juice in some kale.

Carrot Juice Magic

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The Vegetable Centric Kitchen Presents…My Newest E-book!

90 Days of juice feast recipe inspiration all packaged into one e-book. Coming soon…

The Juice Collection Vol. 1

Gorgeous, sunshine-y cover by Sylvia Christeen.

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What I Ate Wednesday

Delicious, delicious Wednesday. I didn’t take pictures of my juices- I honestly just forgot what day it was. Throughout the day I had 16 oz cucumber/celery juice, 16 oz carrot/romaine/lemon juice, 20 oz coconut water with Vitamineral Green, cacao, and vanilla, 32 oz carrot/romaine juice and 16 oz cucumber/zucchini/romaine/lemon juice with stevia. While cooking dinner I snacked on some cherry tomatoes and dinner itself was a bunch of delicious wraps: butter lettuce stuffed with coconut amino sauteed mushrooms, homemade sauerkraut, raw chipotle avocado sauce and warm broccoli avocado sauce. Dessert hasn’t been on my mind too often which is amazing, I used to not be able to stop eating unless I had dark chocolate to finish a meal!

wiaw

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