Tag Archives: Juice Fast

What a Difference a Year Makes

11 Mar

I am so sorry that I completely dropped off the radar for so long. Hot Lips and I took a month long road trip followed by a transcontinental move to South Korea. I completely planned on writing when we first got here in September (especially since I had some exciting things I wanted to share) but with the drama of staying in a hotel for a month while trying to find a place to live, then receiving our household goods, setting up our apartment and finding a place to worship, writing took a back seat to navigating life in a foreign country.

Last year on this very day (March 11th) I was boarding an airplane headed to Hawaii to be at my dear friend’s wedding. I was about a week away from finishing a 30 Day Green Smoothie Challenge (which meant adding 1 green smoothie a day to my diet for 30 days with recipes and shopping lists for free from Young and Raw). I mentioned this program on my first blog post here that talks about my journey to my juice fast.

However, even though I was headed to one of the most beautiful places on the planet, inside, I was a complete mess and in a spiritual crisis. Just 4 days before I found out that our 5th fertility treatment in 2 years had not worked. To top it off, the day after finding out this news while at synagogue, a young couple in our congregation was called up to the front to be prayed over as they announced their exciting news; they were expecting. I closed my eyes and prayed for them but the tears started and didn’t stop. After the prayer, the rabbi started his message. My husband and I had lunch plans for after the service with a couple we were eager to get to know better but I leaned over and whispered I needed to go home after the service, tears still silently falling from my eyes. In my husband’s compassionate wisdom, he leaned over and asked me if I needed to leave now-I said yes, immediately got up and walked outside. By the time I got outside, my silent tears turned into angry sobs. I was furious with G-d. A close friend of mine was outside when I got there and tried to comfort me but there was no comforting me by that time. All I could say is that no loving parent would put their child through what I was going through at that moment and was seriously questioning G-d’s existence in that moment..I was pretty much cursing him at that point and all I could say about it was If He is who He says He is, He can take it. It was pretty ugly. G-d knew I would be out of town the next weekend-why didn’t He put it on the Rabbi’s heart to have the congregation pray for this couple the following week? I still don’t know the answer, but thankfully, with the support of my friends and family both near and far, I didn’t stay in that crisis for too long. While in Hawaii, I connected with several people who I have known since I first developed a personal relationship with G-d back in 2003 and they supported me and helped me move to the other side of the crisis with no judgement. In addition, I had the support of my rabbi and friends from our home congregation in NC who I knew were praying for me.

The beginning of my journey to health can be read back on my first blog post…the exciting news I wanted to share after my 60 day juice fast is that after 5 years of trying, 5 rounds of unsuccessful fertility treatments in 2 years, during the cycle following my juice fast, we finally conceived!!! I am currently 38 weeks pregnant and feeling pretty great all things considered. During pregnancy I did have to increase my insulin and did have some struggles with keeping my sugars regulated. However, overall, it’s been going quite well. I am considered high risk because of my diabetic status and at my age I’m considered “elderly pregnant” (at the ripe old age of 38). I did add animal protein back into my diet at around 6 weeks. My juice fast really helped me to make new decisions about what foods I put in my body and I rarely eat foods that are void of any nutritional value…although this third trimester has seen an increase of vanilla Hagen Daz ice cream and milk chocolate…but if that’s the worst of it, I am doing OK…I have gained 33lbs this pregnancy and am confident I’ll be able to shed them after our precious bundle arrives. His estimated due date is 3/25 but I’m thinking maybe he’ll come early…if he’s anything like his dad, that is possible. If he takes after me, we are in trouble because being early is not my strength.

This time last year I was furious with G-d, heartbroken and upset and fearing I would never be a parent. Now I am 38 weeks pregnant with a 2 page birth plan and preparing to pack my hospital bag. I am hopeful and looking forward to meeting my son. What a difference a year makes!

37+4 weeks preggo

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July 4th Weekend Food and Family-Part 1

8 Jul

It’s been an insanely busy weekend that started with the arrival of some dear friends Doborah & Dan whom we consider “Mishpocha” (family) on Thursday July 4th. We had not seen them in 2 years and it was an absolute blessing to be able to visit with them, especially knowing we will be out of the country for the next 2 years.

I made and froze 3 pint sized mason jars of juice before things became insane…that was a good idea but I wish I had made 2 more. This weekend involved a crazy amount of running around and food preparation and an impromptu 3rd BBQ added to the 2 we already had on our calendar. There were 2 days in the last 5 that I did not have a juice, however, I did have a smoothie every day and somehow even managed to loose a couple of pounds. I’m now only 5lbs more then I was when I ended my juice fast…even with some of my food escapades over the weekend!

One of Deborah’s favorite meals is lamb (which is [was?] also my favorite meat) and I happen to have a pasture-raised lamb roast in the deep freeze so into the crock pot it went. I figured since I was 3 weeks post juice fast, it would be a good time to see about reintroducing some animal products…even though I tried my buffalo chicken dip last week (which used to be one of my favorite foods ever) and really didn’t care for it. Well, the same thing happened with the lamb. I ate a small amount-I think I was trying to really like and enjoy it….but it just didn’t happen. Thankfully, it didn’t make me feel yucky, I just wasn’t crazy about the taste or texture. I was very glad I had made some oven roasted eggplant, squash & green beans (all from my local farmers market) with coconut oil and curry in my stoneware dish. I mention the stoneware because I really notice a difference when I roast my veggies in a stoneware (untreated on the inside where the food goes) baking dish as opposed to my glass baking dishes. Being the Pampered Chef product junkie I am, I get mine through them. I also prepared a most amazing Creamy Curry Kale & Cauliflower Salad that is seriously delicious…I actually made that dressing twice over the weekend! And I even had leftover dressing (that got used on something else at some point between Thursday and Saturday) from when I made it for that night. The directions call for you to massage the kale and that makes all the difference in the world!
Here is a picture of the one I made

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I also used this dressing on a kale salad I made for my BBQ – I ran out of time so I just threw in some cherry tomatoes from my garden and it was a hit. I mean people were RAVING about it!

Friday we went Blackberry picking and I had aspirations to make a cobbler for my BBQ on Sunday. However, the time I planned to spend in the kitchen on Friday evening to make desserts for sunday was thwarted by the opportunity to visit with some friends that were in the area from out of town that are also close with our guests…I had planned on making (and trying) baked salmon with crushed garlic and herbs from my garden for dinner that night…which I did make and brought with us, along with some noodled zucchini (on the spiralizer) which I tossed with some leftover Thai Satay Style Dipping Sauce. I added a a couple of teaspoons or so of brown rice vinegar to the sauce because it was pretty thick. I also made and brought a super easy Baba Ghanoush (sorry no pics because I was in such a rush but here my recipe:
1 cooled & peeled roasted eggplant (with holes poked all over by a fork-oven roasted at 350 degrees for 45 or so minutes or about 35min @ 400-I put it in the oven when I was baking something else)
2 cloves garlic
1 lemon (juiced)
1/4 cup tahini
1/4 cup olive oil
1-2 tsp smoked paprika
Salt and pepper to taste

Cut off the top and then cut the eggplant lengthwise into 4 sections. This makes it easier to peel (which I did with my fingers) and add the eggplant with all the other ingredients into your food processor, blender or Vitamix (which I used and yields super-smooth results) and process until smooth….garnish with a sprinkle of smoked paprika for color.

Serve with sliced cucumber or your favorite gluten free crackers or dehydrator crackers.

I also found myself making nut milks thought the weekend…which lead to more pulp that needed to be dehydrated. So I also decided to try making dehydrator crackers which did not turn out as crispy as I had hoped even after dehydrating them for over 24 hours. But they are flavorful and go well with the Baba Ghanoush…I didn’t follow a recipe exactly which could have contributed to my problem. I will just have to try again 🙂

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Deborah made a delicious coleslaw with purple cabbage (it was beautiful but of course, I didn’t get a pic) and made enough for all 3 BBQ’s. I also added it to tonight’s salad. Here is her recipe…and remember this made A LOT. I still have a quart or so of it in the fridge which I will happily eat over the next couple of days.
2 small red cabbages (chopped)
1 medium green cabbage (chopped)
2 limes (juiced)
1 small strip of roasted red pepper
1/2 cup apple cider vinegar
2 T light rice vinegar
1/2 cup extra virgin olive oil
2 droppers of Stevia
1/2 Jalepeno pepper (minced very small)

There you have the first half of my holiday weekend food-wise. There is so much to tell you, I will leave the second half of the weekend to post tomorrow. I found that as long as I brought foods I could eat, I was not at all bothered by the ones that were not aligned with what I want to put into my body. The lesson? Always bring foods you can eat to a BBQ!

Preparing to host a BBQ

3 Jul

While I know my body is healthy, I am definitely frustrated about the weight gain…I am still doing a plant based diet which really has me feeling great so I know I’m on the right track. I still have way more energy then I did before my cleanse. However, I seriously need to stop talking about exercising and I need to at least take a walk…tonight Hot Lips got home and took the pups out and I wanted to go with but was busy preparing dinner…which I totally did not take pictures of…sorry about that. I made a pesto sauce using broth instead of oil and nutritional yeast instead of cheese and put it over kelp noodles and topped it off with roasted veggies; squash, jalapeños & onions (from the farmers market) and zucchini & yellow pepper from my back yard (& organic garlic & asparagus from Whole Foods) topped with coconut oil and balsamic vinegar infused with basil, winter savory, rosemary & thyme from my garden. The veggies had enough of a sauce that I didn’t really need the pesto but it was too late by the time I figured that out. The kelp were raw so I I had both raw and cooked components in tonight’s dinner.

While on the subject of food, this weekend is my birthday and we are hosting a BBQ. I’m really looking forward to getting together with friends from the different communities of my life (i.e. neighbors, friends from synagogue, my army wife community, etc). Hot Lips and I love to entertain and it’s been 2 years since we’ve done a big event like this. Last summer I was grieving the loss of my dad so I wasn’t up to entertaining. This year I’ve got all kinds of vegan dishes I want to make plus some fun, patriotic dishes and a cake. I’m thinking this chocolate hazelnut deliciousness. I’ve got ideas for red, white and blue fruit and nut milk ice pops for the kids, some sort of gluten free & dairy free parfait to go in my trifle bowl that I have yet to use, a watermelon ball salad and probably some roasted veggies. Plus whatever my guests bring…..plus some meat.

Regarding the meat issue, I have changed my diet because my body has responded well to my eliminating animal products, not because I am ethically against eating meat. However, even before my cleanse when I ate meat, it was usually from a local, grass fed source. I happen to still have a roast in the deep freeze that I will be cooking to make shredded BBQ beef. I expect I will indulge in eating some meat this weekend. We’ll see how my body responds.

However, I still need to get hot dogs and chicken tenders for the grill (Hot Lips has grill duty). This task may seem easy but trying to remain budget conscious and in line with my integrity has proved to be a challenge. While I have had coupons for Hebrew National family packs of beef hot dogs (we don’t do pork or shellfish at my house), I can’t bring myself to serve my guests food loaded with MSG and nitrites & nitrates….even though I realize that many of my guests might not pay attention to those details, I do…and I don’t want to knowingly serve neurotoxins and poisons to people I care about. I’ve been going back and forth with my friend Jessica about this. Her argument, which is totally valid and makes sense, is get the more budget friendly option since that’s very likely what others are serving in their own homes. Getting all beef hot dogs is a step up from the “mixed meat” ones that include pork which plenty of people will be serving this weekend. Makes sense…and I even had the Hebrew National family pack in my cart with my coupon in my hand…and I couldn’t make the purchase. It means I will spend a bit more but I do know that I serve a gracious G-d who is the ultimate provider and has put these issues of health on my heart. Same thing with the huge bags of Tyson chicken tenders…those didn’t even make it into the cart…The movie Food Inc. was way too informative about how those chickens are raised and I not only don’t want that junk in my body (or the bodies of those i care about) but I also don’t want to give that company my $$. There was a “natural” brand at the wholesale store that claims to be raised on organic feed without hormones but I don’t know anything about what company those chickens come from…and at that point it wasn’t cheaper then Trader Joe’s frozen chicken tenders…so I’m going with those. Not perfect, but certainly a better option. I feel like when it comes to eliminating toxic foods, a Harm Reduction approach is helpful. While this tactic is generally associated with helping people doing illegal drug use, the reality is that wearing a seatbelt in a car is an act of harm reduction…that is to say that you take steps to reduce the amount of harm you are exposed to…if you get in an accident, if wearing a seatbelt, you are more likely to recover then if you are not wearing one and go head first into the windshield….because not getting in a car at all (which would eliminate the risk entirely) is not an option for most people. If we make small, healthier choices with some of our food choices, even if not all of them, we are reducing the harm done to our bodies. I hope this makes sense. I was an outreach worker for several years in Chinatown in Honolulu and that is the main method I used with my clients. I have definitely applied it to my own life in the area of health throughout the various stages of my journey. Feedback about this subject is welcome and encouraged!

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Getting to know my body after my juice fast and making party-friendly healthy foods

1 Jul

I keep referring to my husband as “hubby” when I write about him here and I think it’s time for a real nickname…since he’s a professional trumpet player and I think he’s dreamy, from henceforth he will be known as Hot Lips. 🙂

I’ve been busy in the kitchen over the weekend. I was sooo super excited about my kale chips but unfortunately they weren’t as terrific as I had hoped. To coat my kale I used a delicious miso sauce made of 2 Tbs chickpea miso, 1 1/2 Tbs ACV (apple cider vinegar), a finely chopped green onion and a pressed clove garlic. They taste good but I don’t have the texture right…and I dehydrated them for over 12 hours….maybe I need do it at a higher temperature or try a recipe that uses olive oil…or a cashew based spread. I will not give up!

Speaking of cashews, I found a fabulous website that gives a delicious recipe for a raw, vegan egg salad. I am someone who is not great about following recipes exactly and changed it up a bit.
Raw, Vegan Deviled Egg Salad
1 1/2 cups raw cashews (soaked for a couple of hours and rinsed well…can also use previously soaked and dehydrated cashews)
1 T fresh squeezed lemon juice
1 T ACV (apple cider vinegar)
2 to 3 t stone ground mustard
3/4 t turmeric (I used more like 1 1/2 t fresh grated)
1 1/2 cloves garlic (I will use 2 next time)
Up to 3/4 cup water-starting with 1/4 cup in the blender and adding as necessary)
2 to 3 stalks celery finely chopped
1/2 red bell pepper finely chopped
1/2 green bell pepper finely chopped
1 small spring onion finely chopped
1 1/2 T dried dill (if I had fresh I would have used that instead)
Salt & pepper to taste (I didn’t use salt)
Paprika (to sprinkle on top)

Put the first 7 ingredients (cashews -water) in the blender and blend well until a smooth and creamy thick (think hollandaise) sauce like consistency.

Add chopped ingredients above (plus any others you would like to add…I bet chopped pickles would be good too) to a bowl, pour in your “egg salad” mixture over them, add your dill, salt and pepper and mix well with a spoon or spatula. Garnish with paprika.

I spread this over romaine lettuce and topped with sprouts. It was delicious! It also goes well on crackers. You could pass it off as a “garden spread” to your non-vegan friends. By the way, I finally got a chopper from Pampered Chef and that’s what I used to chop everything…I can’t believe it took me so long to get one-it’s an awesome kitchen tool! And it gets everything chopped uniformly and doesn’t get my fingers in the process. I realize I have a kitchen gadget problem…but I do spend quite a bit of time in the kitchen.

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Hot Lips and I went to a swell roaring 20’s party and I wanted to bring some food associated with that time and egg salad was a popular dish, hence my hunt for a vegan egg-salad dish.

I brought this dish to a party and although I’m not sure how many people tried it, I’m glad I brought it because it turned out to be one of the only things I could eat…I did try some gluten free tortilla chips with it but I’m pretty sure my body doesn’t like those…my ankles swelled up a bit. At least I’m learning how my body is responding to different foods. I also tasted a dish that my husband loves (that I also made-not consistent with the period) that I used to absolutely love-buffalo chicken dip…it has chicken and dairy..it didn’t taste as great as I remembered…meanwhile Hot Lips said it was the best batch I’ve ever made. My body didn’t react as strongly to it as I had expected but I didn’t have very much. I noticed I was a bit gassy but not sick. Someone else made a delicious baked summer squash with spices and they topped it with crumbled crackers and cheese…I did not know before I ate it that it had gluten but it was a minimal amount. So I ate a bunch of different, new things and had some reactions but nothing too extreme.

Since I read that melon balls were popular in the 1920’s, I also made a watermelon ball salad. It was super easy, delicious & a hit at the party:
Watermelon Ball Salad
1/2 a good sized seedless watermelon scooped out with a melon baller
1 1/2 to 2 limes juiced
A bunch of finely chopped mint

Put watermelon balls in a bowl, top with lime juice and mint. Mix to make sure the lime juice and mint are well incorporated. Cover and refrigerate for a few hours or overnight.

While I forgot to take a picture of it, I do have a picture of us in our costumes..we won best dressed couple:)

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I’m gearing up for a busy week with the upcoming holiday weekend inclusive of company from out of town coming to visit, a BBQ to attend plus one to host on Sunday which also happens to be my birthday 🙂 There will be lots of food to be made and I’m looking forward to sharing those food adventures with you amidst the craziness!

2 weeks after my juice fast

27 Jun

So the last day of my juice fast was 2 weeks ago and I’m feeling a bit bummed because I’ve gained 7lbs…and I haven’t had any gluten or processed sugar! It is a bit discouraging…although my new clothes don’t feel tighter so that is a good thing. I know it’s normal to gain this amount of weight post-juice fast but it kind of scares me and almost makes me feel like I’m back to where I started…even though i know that is not true.

Regular exercise never really became part of my routine and I know that would help. I haven’t added a whole lot of fats like coconut oil or olive oil to my diet, but maybe what I have added is not working in my favor. I have had some nuts but not a whole lot. I like to have some nuts when I have fruit to avoid spikes in my blood sugar. The combo worked well in my pre-fast 21 day raw reset and I was losing weight then.

I am still starting each day with about a quart of lemon water and I am having a juice and a smoothie. Last night I oven roasted some eggplant, onions and green beans (all from my local farmers market) with fresh pressed garlic, fresh grated turmeric and ginger, a touch of olive oil and powdered curry, cardamom and cumin with a dash of cinnamon. I also cut a cabbage into wedges and roasted it with a honey-mustard dill sauce…it was a delicious dinner! The unfortunate thing that happened is that I broke my glass tea pitcher when I pulled my stone pan out of the oven and the corner touched the glass. It was a Christmas gift a couple of years ago and I loved it. And because of all of the commotion and clean up I totally forgot to take pictures!

My next food adventure will be making kale chips in the dehydrator (another item I got I expensively off of Craig’s List). Kale chips are super expensive when you buy them but they look pretty easy to make. I also want to try making “hummus” out of zucchini using this recipe.

I had lunch with a new friend this week. I was introduced to a new restaurant and had a fabulous Greek salad sans the feta, topped with roasted veggies and hummus. It was delicious. And I’m so glad for the opportunity to get to know Danielle…I’m only sorry we are meeting so close to my departure from NC. She grew up in a holistic household with parents who grew much of their own organic food and bartered with other farmers and ranchers in their community for organic & pasture raised foods that they didn’t grow themselves. She did not grow up eating processed food regularly at all. She has an educational background in holistic health as well as more holistic life experience then anyone I’ve met. Because I followed a “paleo” diet for 2 years before doing my juice fast (also sometimes referred to as the caveman diet), the subject came up during our conversation. Danielle brought up a really interesting point. Back in the days when we were hunter/gatherers, we didn’t eat meat 3 times a day, every single day of the year. Plus there weren’t any pesticides for the animal or their food to come in contact with. There were also seasons that meat wasn’t eaten much at all as both animals and people were in a “hibernation” mode. With the access we have to these foods now, there is no hibernation mode. And “gatherers” referred to people who were gathering plant based foods…which were much easier to obtain then an animal that had to be hunted and slaughtered. So when we examine it, the actual lifestyle of the “cavemen”, while it included healthy meats, included way more fruits and vegetables too-most likely more plant based foods then meat.

I can definitely see how following a paleo diet has been a step in better health for me as it did teach me how to eliminate processed foods, eat more local, grass fed, pasture raised and whole foods and it made me change the contents of my pantry completely. I’m glad for the various stages of transition from my old fast food and SAD (Standard American Diet) ways of eating to my juice fast. Before I started my paleo journey I eliminated soda and MSG from my diet as my sister in law made me aware of the dangers of MSG and all of the other hidden names it has. It is hidden in many different ingredients in processed foods. As a diabetic, this ingredient is particularly dangerous as it really messes with insulin production and proper insulin utilization.

I’m thankful for all of my stages of transition in this journey. I am so glad for learning about eating a plant based diet. Many of the things I am now loving like vegetable soup and raw collard green wraps would never have made their way onto my plate, even if offered…I would have been convinced they wouldn’t be enough to sustain me. The roasted veggies I am so enjoying would have been considered a side dish. I do expect to add some animal products back into my diet at some point but not nearly to the extent as they were before my juice fast.

I am on quite a journey to reverse my diabetes and I am so glad that my journey is helping others along the way!

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A week and a half after ending the juice fast

25 Jun

The last few days have been quite busy-today especially. Today I spent the entire day in the kitchen making new recipes I had never attempted before. Not everything turned out as planned, but in the end, it all worked out great. I’ll go into detail in a minute. First, I have to admit something that I’m not crazy about, even though according to what I’ve read, this is totally normal…but I’ve put on 5lbs…I realize its pretty normal to put on between 5 & 8lbs in the days following the end of a juice fast but I’m still bummed…however, my clothes aren’t fitting any different so that is a good thing. I also didn’t return to my previous meat-eating habits so I thought I might have been able to avoid the weight gain. If it continues to rise, I may have to drink more juice and green smoothies. At the moment I am having one juice and one smoothie, some fruit and some sort of plant-based meal daily. My sugars have gone up slightly but not significantly.

One of the things I missed a lot while juicing is curry…so last night I roasted some cauliflower, summer squash, onions and a couple of jalapeños tossed in a very small amount of olive oil and curry powder, cumin, turmeric with a touch of cinnamon…it hit the spot! Sorry, I totally forgot to take a pic…but I promise it was delicious 🙂

I read an article about the importance of soaking and dehydrating raw nuts before eating them. I had a bunch of nuts in the pantry so before I went to bed, I soaked my hazel nuts, almonds and cashews. This morning when I got up I rinsed them and put them in the dehydrator. However, not all my almonds or cashews would fit…so I decided to try some recipes I have pinned to my raw boards on Pinterest.

The first thing I made is something that I can’t believe I’ve never made before…as a matter if fact, I feel a little silly for it taking me this long to do…homemade almond milk! Sooo super easy! I used this recipe except I didn’t add the cinnamon. Hubby liked it though and has requested I make some more for him to bring into work and keep in the fridge there for his cereal. I’m glad cause I would way rather him have almond milk then organic cow’s milk. The added benefit to making almond milk is that I can also make almond meal from what was left in my nut milk bag and since I had the dehydrator going anyway, the timing was perfect! It was nice to use my nut milk bag for the purpose it was created 😉

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Then I went out and picked a whole bunch of basil…there were 2 recipes I wanted to make that used basil and I have 2 different plants..a regular green sweet basil plant and a purple basil plant. I wanted to use the purple basil to make a pesto for this zucchini roll up recipe. I made the sauces for it and then went to slice one of the zucchinis from my garden for the roll-up “noodle”. However, I realized that my mandolin would not slice the entire length of the zucchini so I figured I would cut it super thin with a knife…that didn’t work either…so I scrapped that idea and then put a green and a yellow zucchini through my spiralizer and made a creamy pesto sauce by mixing the purple pesto and the cashew “cream cheese” I originally planned on spreading on my zucchini roll. I topped it off with puréed sun dried tomatoes and fire roasted red pepper (from a jar) and some chopped green basil and cherry tomatoes from my garden…even though it wasn’t what I had planned on making, it tasted great. And hubby even liked it 🙂

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I still had enough soaked cashews for 2 more recipes…my birthday is coming up so I decided to try a vegan “cheesecake“. It was Freaking Delicious! (I realize I complained about gaining weight but this is the first time I actually had a dessert and I don’t plan on having it every day) I’ve never made a dish like this before and I wanted to make sure I would actually enjoy it on my birthday. I believe I will 🙂

The last thing I made has to set in the fridge overnight so I won’t try it till tomorrow but I tasted the “goat cheese” layer of this Vegan “goat cheese” appetizer and holy freakin’ moly! I’m totally going to put this out next time I have guests. The recipe made enough for me to freeze some-so I’m ready for company 🙂 This is the recipe I needed the green basil for. I made a layer of pesto (and mine was oil free-I subbed some veggie broth for the olive oil the recipe called for). I’m sorry my dairy free friend Alisa isn’t here to try this one cause I bet she would like it and it won’t make her son break out in a horrible rash!

My kitchen has been cleaned up, hubby’s smoothie is in the fridge for his early morning departure for work and the dehydrator is quietly dehydrating. It’s time for me to go to bed!

Day 7 post juice fast….loving food that is loving me back & what my doctor said

21 Jun

My doctor is very pleased with my results from the juice fast. my total cholesterol went from 209 to 186 which is great but the big news is that my Hemoglobin A1c went from 8.1 (in February) to 6.7. This is huge! This increases our chances of achieving a healthy pregnancy (all prayers in that area are welcome…we’ve been struggling with “unexplained infertility” for years). And what’s even better about reaching that number, I’ve done that on 85% less insulin then originally prescribed! My doctor also suggested I become a nutritionist because she feels that my results can really inspire others. That is something worth looking into. Anyone that has any info, I’m open:)

As fate would have it, (btw i don’t believe in coincidence…Devine appointments, however, are another story;) I am having lunch this week with a woman who I met in the private Facebook group for the 21 day raw food reset who happens to live less then an hour away. I’m looking forward to hanging out with someone of like mind when it comes to health…and I believe in our fb conversation she mentioned studying to become a nutritionist. I’m looking forward to finding out more:)

Yesterday afternoon I finally felt better after having eaten that pinto bean hummus that did not agree with me 24 hours before…yesterday started with juice and fruit and a smoothie and I snacked on some berries, dehydrated kale chips and nori snacks. I also had some kombucha and some home made, fermented sauerkraut. Probiotics can only help in such a situation. Then for dinner I had a most awesome raw meal-all with ingredients from my local farmers market (except 2 of the ingredients in the sauce). This came from the recipe section of my 21 day raw food reset cleanse guide. I didn’t follow the recipe exactly and have some leftovers which is excellent cause I’ll be eating them again today and hubby will have them too. Btw, don’t be afraid to substitute if you don’t have a particular ingredient…I was able to get collards last week from the farmers market but romaine or green leaf lettuce would work too. I’m also going to grate some radish for tonight’s version since hubby and i will get to eat together and he doesn’t like beets. Also, since their recipe isn’t posted online, I’m just sharing what I did – which was too much for a single serving…I don’t want to violate any copy-write laws or anything.

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savory wraps with miso sauce:
collard greens (for the wraps…I used 3)
1/2 an avocado sliced or diced
1 beet grated
2 large yellow carrots grated (totally optional…I had them so I used them)
3 small to medium orange carrots grated
A handful of sprouts (I used broccoli sprouts)

Miso sauce:
2 Tbs of chickpea miso (here is the brand I use…I was able to get it from the refrigerated section of my local health food store…whole foods carries it too)
1 inch of freshly grated ginger
1 Tbs apple cider vinegar
1 green onion, finely chopped
Juice of about 1/2 an orange (just squeezed it with my hand…just enough to thin out the sauce-can use other citrus if desired)
I mixed all the ingredients in a small bowl with a fork
The sauce can be used as a salad dressing if it is thinned out even more using extra ACV or the citrus of your choosing

I laid out the collard leaf, broke off the extra stem (and fed it to my pup Layla who loves crunchy greens), put some grated beet down the length of the leaf, topped it with both of the grated carrots and then the sprouts with the avocado on top…I then drizzled about 2 tsp of the delicious miso sauce and rolled up my wrap. I enjoyed every single bite!

I’m seriously loving all of the new foods I get to eat! I don’t at all feel deprived by not having milk chocolate or steak and chicken…I might feel differently at summer BBQ’s but at the moment, all is well.