My goodness, a blog indeed!
Now, what to write......and why.......and when....
Day 15 of the Standard Reboot program, just enjoyed the blenderized fruit drink after hot water and lemon beverage. Needed to make a store run for blackberries....had prepared the fresh pineapple the night before. This has been an amazing two weeks. Foods have tasted so marvelous and my husband, Tom, has seemed to totally relish the flavors. His weight loss has been phenominal, though he is notorious for NOT for sure paying attention to numbers, he feels that it has been about 25 pounds!!!!! My weight removal has been 6 or 7 pounds, and I have been practicing and teaching Zumba Fitness during this time. I might be down about one size...... The task at hand is how/when/how much to add to the juicing/fresh veggies and fruits to continue to reap the benefits without filling up on preservatives, pesticides etc...... Several of the Reboot recipes are now favorites (roasted acorn squash stuffed with mushrooms, sweet potato/carrot "fries", apple/squash soup) and plans are to continue enjoying these. Yogurt will be added tomorrow. Tom has requested spaghetti and I have some "chicken sausage" type stuff from the health food store to complement rice noodles and garden vegetables, maybe for tomorrow, maybe for Tuesday. And feta cheese. We do plan to juice at least once a day for one meal, should be a good thing. Purchased a couple of loaves of Udi bread (gluten free which is required by me here) in case a slice would be good with eggs..... Sometime this week a potato is "in the picture" too :-)
Have used a Jack LaLanne juicer this whole time, distressed each time greens were juiced as the centrifugal juicer mainly spit them into the compost hopper with little extraction of juice....a huge waste.... quite happy with how it processes root vegetables (carrots, beets) but understand a masticating juicer also is good with veggies/fruits. From Discount Juicer an Omega 8004 has been ordered and supposedly shipped, this will be a GREAT addition to my kitchen. It has other functions also, such as making nut butters, grinding, pureeing, sorbets, even extruding pasta (I can make my own rice or other noodles perhaps!!!!!). I'm excited that I can juice greens, even wheat grass without such waste!
Green garden tomatoes sit on newspapers in the front room, sweet potatoes are stored in the cold garage, green beans and green peppers are in the freezer. Come next summer we'll be ready for farmers' markets and garden delights!
So these are opening thoughts and a framework for the day. I want to be up and puttering in the kitchen and straightening this computer room :-)
This is a very good first blog IMO. Good tips and I will definitely check out that masticating juicer. I agree that the amount of juice from the lovely leaves is rather pathetic. Since I intend to make juicing a part of my life too, eventually, I want to get one of those kind of juicers.
ReplyDeleteI have a blog too, it's 21 days long now. I have fun with it and try to impart information I find as I go along. I also try to mention things I have not read about. It's at www.skinny-vic.blogspot.com. I follow the ones you mentioned too.
Squash & Apple Soup
ReplyDelete1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp Olive Oil
Ground Black Pepper
2 quarts organic Vegetable Broth (or make your own)
Roast squash (cut in half, remove seeds) place flesh side down in baking dish with
1-2 cups water. Cook at 450 for 40-50 minutes until flesh is bright orange and soft
Sauté onion and carrot in olive oil for 5 minutes until onion is clear
Add broth and apple, simmer 10 minutes until apple is soft
Add squash (remove from skin)
Puree in blender or use hand blender
Add pepper to taste
Makes 2 servings
Per Serving:
Calories: 324
Protein: 12 g
Fiber: 8 g