In my post about Zak’s juice fast, a couple of you asked about some of his favorite juice recipes. Let’s just say that there has been a lot of experimenting on his part lately. He often makes what he calls “Kitchen Sink Juice”. I’m sure this title needs no explanation (but here I go anyway.) He basically piles together whatever he finds in the fridge and then proceeds to shove it into the juicer. From where I stand there does appear to be some rhyme and reason to what he makes for himself – often adding greens, carrots and beets for the nutrients, plus some apple, pear, lemon, lime and/or ginger to help with the flavor. But then there was that time that he juiced an onion. And that day when he juiced 4 cloves of garlic. We’ve put garlic in juice before – but not 4 cloves. And not until we had that vampire problem.
As I mentioned in my last post, Zak is on a 40 day juice fast. To quickly recap, Zak watched Fat, Sick and Nearly Dead, a documentary film by Joe Cross about his 60 day juice fast that lead to an 82 lb weight loss, freeing himself of his autoimmune disease and getting off all his prescription medications.
I watched this documentary a few weeks ago, but Zak watched it when it was first released in 2011. He was very inspired by the film and has talked about doing a juice fast “some day” ever since. Thanks to a Biggest Loser style weight loss competition at work, he decided the time is finally here.
We just said goodbye to the last of our friends from a good sized potluck dinner gathering here tonight. Lots of good food with good friends – the only green leafy food in sight tonight came from the Spinach Artichoke Dip that I made, but it was devoured before I even remembered to get out my camera for the picture I’d planned to take.
Before there were friends and food tonight, there was lunch this afternoon. Knowing we had a big dinner party ahead of us, I kept lunch on lighter and greener side. I’ve got a long run on the agenda for tomorrow for half marathon training, and so my favorite day-before-a-long-run salad was in order!
Fresh juice! It’s time to haul it all out of the fridge and run the numbers.
Today I made green lemonade from:
1 bunch of dinosaur kale
Beet greens from three beets
1/3 of a head of celery (3 – 4 stalks)
2 gala apples
1/2 seedless cucumber
a hunk of ginger about the length of my pointer finger
Kale juice with a splash of red from the beet greens? So pretty.
Until you mix it all together, that is. Then it more closely resembles black lemonade.
I’m not exactly sure where to begin with this one.
I guess I’ll just tell you that a reader named James has left a couple of comments on the Mama’s Weeds Facebook page about smoothies/health shakes he’s made. The first one was with sweet potato, banana, orange juice and cinnamon.
Sweet potato in a smoothie? I’d totally make that.
(But I haven’t yet.)
Then a couple days ago, he left another list of smoothie ingredients.
Beets. Broccoli. Cottage Cheese. Orange juice. Strawberries.
You’re kidding me, right?
Last weekend I went out to dinner with some girlfriends, it was my first evening out on the town since Kaz was born and it was glorious.
There was wine.
There was dessert.
There were no children.
There was beet soup.
When perusing the menu for our first course, I couldn’t decide between the Beet and Ginger Soup with Scallions and the Beet Salad with arugula, feta, orange & hazelnut vinaigrette. Beet salad eventually won my favor in the battle of the beets – but fortunately a fellow beet loving friend ordered the soup and let me sample it.
Did you know there are lots of ways to cook beets?
Well, of course you did!
Did you know you can wrap them foil and roast them at 400 degrees for about an hour?
I scrubbed up a few and then shaved off their hairy, scary bits before wrapping them in foil.
Into the oven – one, two three –
when you can stick a fork in them, they’re done you see.
I’ve decided that CSA‘s are like vegetable boot camp.
Except instead of screaming “Drop and give me 20!!” they throw vegetables at you and scream “Figure out what to do with this!!”
ok, OK, I’m figuring, I’M FIGURING!
(everything I know about boot camp I learned from Full Metal Jacket, FYI)
Beets are yet another vegetable I use to just throw in the juicer because I didn’t know what else to do with them. Fortunately, I am now in the know.
Last year right around this time I found The Raw Foods Detox Diet by Natalia Rose. I was so excited and convinced by all the rawesome stuff in her book that I did a bunch of things she said to do, as well as the one big thing she said not to do; that is, “don’t dive head first into the raw food deep end.” Bah! I’ve been eating raw food since I was a baby! How hard can it be?
I am a vegetarian. I do not miss meat. But I love still burgers.
Veggie burgers that is. I heart them.
It might be that veggie burgers are merely a vehicle for pickles, piles of lettuce and sliced tomato. Whatever the reason – veggie burgers rock my world.
On my 7 mile run today I tried to come up with something to make for dinner. I attempted to recall what was in my fridge – 3 miles from home – as I blew by the grocery store.