Well - I'm back to juicing.
It's far easier than it was last year. For one thing, I am much more talented at making the juice. It's not as messy, and my combos turn out much more tasty.
Tom and I are both very interested in the raw foods lifestyle at this point. I am in my 7th day of the 2nd Annual Global Juice Feast. Tom is going to start juicing on Tuesday next week. He will be drinking 2 quarts of juice a day, and then focusing on raw foods. In other words he will be eating what is called "high raw."
We see a very strong connection between eating raw, and our health. One interesting that we have noticed is the actual difference in the feel of the body. What I mean is this: we are both massage therapists, and can feel an actual difference in the flesh when giving a massage. I don't notice it on him - but I have more problems, and he really notices this in my upper arms. They are also less painful for me when he is working on them.
Friday, March 13, 2009
Wednesday, February 18, 2009
Freshly Made Pomegranate Juice
Wow! It's been a long time since I posted to this blog!
Today I'm inspired to post because of the awesome pomegranate juice I am drinking to start the day. Yesterday I cut open four pomegranates and took out all the seeds. I just popped them into my Vita-Mix blender, and then strained the mixture through a nut milk bag. It is SO good. Maybe even better than the apple lemonade I made.
Want to try something really refreshing? Give it a shot! I ran about 3 lbs. of Pink Lady apples through my centrifugal juicer, along with one lemon - peel and all.
I do use organic produce, so using peels and rinds is not a problem. I love knowing that my produce has not been sprayed with pesticides.
Tom and I also had a wonderful supper last night. I made up some fresh guacamole, and stirred in about 1/4 cup of sunflower seeds. Then we dipped it up with broccoli florets and slices of broccoli stalk. I ate mostly the stalk slices, because I like the crunch - and Tom favored the florets. He also had a bit of soup, made with grassfed beef, potatoes and carrots.
Today I'm inspired to post because of the awesome pomegranate juice I am drinking to start the day. Yesterday I cut open four pomegranates and took out all the seeds. I just popped them into my Vita-Mix blender, and then strained the mixture through a nut milk bag. It is SO good. Maybe even better than the apple lemonade I made.
Want to try something really refreshing? Give it a shot! I ran about 3 lbs. of Pink Lady apples through my centrifugal juicer, along with one lemon - peel and all.
I do use organic produce, so using peels and rinds is not a problem. I love knowing that my produce has not been sprayed with pesticides.
Tom and I also had a wonderful supper last night. I made up some fresh guacamole, and stirred in about 1/4 cup of sunflower seeds. Then we dipped it up with broccoli florets and slices of broccoli stalk. I ate mostly the stalk slices, because I like the crunch - and Tom favored the florets. He also had a bit of soup, made with grassfed beef, potatoes and carrots.
Sunday, August 3, 2008
8 Day Feast Completed
Well - I've just completed an 8 day Juice Feast. Went from 227 to 222. That's a new low.
I'm going to focus on aiming to be 100% raw for the next few days, as I start up my association with a local organic product coop - and then plan to head into another Juice Feast.
Tuesday morning, I am going to be a driver for the coop - which means being in downtown Fort Worth by 5 AM to help sort and load up.
Just made my first kale salad - I was a little queasy about doing it - but it turned out fine.
kale - massaged with olive oil, apple cider vinegar and avocado
celery
tomato
Himalayan salt & black pepper
I'm going to focus on aiming to be 100% raw for the next few days, as I start up my association with a local organic product coop - and then plan to head into another Juice Feast.
Tuesday morning, I am going to be a driver for the coop - which means being in downtown Fort Worth by 5 AM to help sort and load up.
Just made my first kale salad - I was a little queasy about doing it - but it turned out fine.
kale - massaged with olive oil, apple cider vinegar and avocado
celery
tomato
Himalayan salt & black pepper
Thursday, July 31, 2008
Pickle Report
YUM - those watermelon pickles are GREAT!
Another time - I'll add more cloves, as I really like that flavor
Want to try a great juice that has a pickle flavor? This one was inspired by my affinity for pickled beets:
1 large head celery, 1 beet, about 2 tsp. apple cider vinegar, a pinch of sea salt and black pepper
Blend, and strain
I really enjoyed this!
Another time - I'll add more cloves, as I really like that flavor
Want to try a great juice that has a pickle flavor? This one was inspired by my affinity for pickled beets:
1 large head celery, 1 beet, about 2 tsp. apple cider vinegar, a pinch of sea salt and black pepper
Blend, and strain
I really enjoyed this!
Tuesday, July 29, 2008
My First Raw Recipe
Yea! My first raw recipe! I was eating watermelon for supper, a delicious yellow fleshed watermelon. I started thinking about my mom making watermelon pickles - and then I got an idea!I'm hoping they will be yummy - but even if they are not, I sure think they're pretty.
Makes 2 quarts of pickles
Ingredients:
chunks of watermelon rind to fill 2 quart jars 3/4 full
1 lemon sliced, and divided between the two jars
slices of ginger
cloves - 15 in each jar
1 1/2 cups water + 1/2 cup apple cider vinegar + 2 T. agave
I'm going to let them marinate for several days, and will then report how they turned out
Fun!
Mary
Sunday, July 27, 2008
Paradigm Shift
Oh my - I really am changing!
This morning before church I got up early enough to make 3 1/2 quarts of fresh juice. Two were a combo of parsley, red leaf lettuce, cucumber, a bit of red onion, lemon and a touch of sea salt. Delicious! The other 1 1/2 quarts were apple lemonade: juice from 6 apples and 1 lemon. Awesome!
I drank a quart of the salad juice before church and a pint of the apple lemonade between services and class. Then I walked into a restaurant with a backpack of two quarts of iced juice and contentedly enjoyed them while my husband and our buddies ate barbecue.
Today I feel totally rawsome, a term coined by Tonya Zavasta.
Raw rocks!
Maryyx
This morning before church I got up early enough to make 3 1/2 quarts of fresh juice. Two were a combo of parsley, red leaf lettuce, cucumber, a bit of red onion, lemon and a touch of sea salt. Delicious! The other 1 1/2 quarts were apple lemonade: juice from 6 apples and 1 lemon. Awesome!
I drank a quart of the salad juice before church and a pint of the apple lemonade between services and class. Then I walked into a restaurant with a backpack of two quarts of iced juice and contentedly enjoyed them while my husband and our buddies ate barbecue.
Today I feel totally rawsome, a term coined by Tonya Zavasta.
Raw rocks!
Maryyx
Saturday, July 26, 2008
New Juice Feast in Progress
New juice feast in progress
For details, check out my blog Back 2 the Juice
I've made the decision to purchase a dehydrator - so that when I come off my juice feast I will have that tool in my arsenal for creating great raw food dishes. One of the things I especially miss is crackers - and the dehydrator will allow me to overcome that problem.
Loving Raw!
Maryyx
For details, check out my blog Back 2 the Juice
I've made the decision to purchase a dehydrator - so that when I come off my juice feast I will have that tool in my arsenal for creating great raw food dishes. One of the things I especially miss is crackers - and the dehydrator will allow me to overcome that problem.
Loving Raw!
Maryyx
Subscribe to:
Posts (Atom)
