My latest 10 Day Juice Feast

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I just finished a 10 day juice feast and loved it. I have done so many juice feasts over the last couple of years and they just get better and better! I feel so good, clean and light the whole time. I want to feel this way all the time. I have so much energy and I love knowing that I am really cleansing out my body. I drink between 64-80 ounces of green juice throughout the day and lots and lots of water and herbal tea. Many people drink 96 ounces for a juice fast and over a gallon for juice feasting, so you are not limited, as it is a juice feast 🙂 drink as much as you want and what you feel is right for you. Most of my feast I was drinking 64 ounces of juice. It really made me wonder and think about how full and satisfied I was feeling throughout the day. If all I needed was such a small amount of food, why do I eat more than this on a regular basis! I am sure the reason as my sister-in-law said, is that “Food is yummier than juice”. We go out to big dinners or the office orders in lunch, etc. In life you can always find an excuse. But I find that listening to my body and eating when it is hungry is the best route for me. The struggle is to know when to stop. I only need a small amount of food, but we live in America where even our salads are Huge! Something to work on….and I will 🙂

But back to my cleanse… I normally get my juices from 3 different sources. I make a lot of them myself in my fabulous Breville juicer.  It is wonderful having my own juicer at my home, but you do not need one, or you can get a less expensive model if you are not sure how much you will be using it. We make green juice in my house every morning, so for us this was a very worthwhile a great investment! During the feast, I strain this juice to make sure I am not ingesting any fibers. On normal morning we just go ahead and drink, as it will not affect you negatively. I also supplement my own juices from Liquiteria. Such a wonderful place, they sell fresh pressed juices (which is what I buy during the cleanse because they are made in the Norwalk Press*)  fresh-squeezed juices, smoothies and some delicious snacks and food! I am so lucky that this place is within walking distance from me, amazing! Plus, they even deliver to me! Then there is this great cleansing service called The Blueprint Cleanse.  I love them! Their juices are divine and they deliver them right to you (or you can pick them up) They deliver 6 fresh pressed juices (they use a Norwalk Press as well), 3 days at a time. What I do is I order 6 days of the juice and drink 4 of these juices a day which lasts me 8 days. As I said, I only need the 4 (64 ounces) juices a day and I want to give my body what is says. (unless it is really asking for a plate of nachos, which is ok to give in to every once in a while) So I use these 3 methods of attaining my juice throughout the duration.

The best part about juicing is how I feel. I have so much energy, the first couple of days I am bouncing off the walls. I know this is because normally 80% of our energy goes towards digestion and while I am juicing my body gives all that energy back to me! So incredible! I wake up feeling great and always try to remember the crazy vivid dreams I had. I love how clear my mind is in order to have these kinds of dreams!

During the juice feast I have gone out to lunches, dinner, events and even cook many meals for my family. People are always curious and say things like “I could never do that” or “I would be starving!” or “Are you sure you don’t mind me eating” or “How can you be around food!?”. Although a lot of people think they are not capable of doing these cleanses or feasts, I have seen many of these same people go for it, even just 3 days, and had pleasant experiences. I am literally NEVER hungry during the cleanse! I would probably go on like this forever if I didn’t love food so much, it feels sooo good and I am a little sad to end it. I have yet to take my first bite of food! But as I said before, it is a feast, so if you are feeling hungry, light-headed or just want more; drink more juice, it is that simple! Also I am feeling so good about what I am doing for myself that I can be anywhere, with people eating all sorts of food and feel great! I am not jealous of what they are eating or feel bad that I can’t eat; I know I am doing the best thing for me at that time. And let’s be serious, the food will always be there! You can have some when the juice feast is over.

On a daily basis drinking green juice is so good for you! It is like an instant shot of goodness and health everyday! I really feel it as all those live enzymes and nutrients enter your body and wake you up. If you do not feel you can do a juice cleanse, or are not able to, or even if you have done cleanses and juice feasts before; adding green juice to your diet at least once a day is something to consider or learn more about.

* The Norwalk Press uses a hydraulic press to extract pressed juice. This the single most nutritionally complete juice, containing 3 to 5 times more vitamins, minerals & enzymes than juice extracted any other way. They also have a shelf-life of up to 4 days when refrigerated. The one problem is that they are super expensive!

4 Course Vegan Fine Dining in Williamsburg

I have not been here yet but it looks amazing and I hope to go soon! You can sign up via email for their mailing list that tells you the menu for their upcoming dinner. Look below at the next menu. SO yummy looking!!

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4 Course Vegan is a concept born out of pure passion for food and people. Throughout time, the dinner table remains a place to gather, to eat, to enjoy, to relax, to converse, and to share ideas. The table is the communal meeting spot. In January 2003, 4 Course Vegan, based in Williamsburg, opened its doors in hopes to bridge the communities through this transformative dining experience. Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan.

Saturday, May 2nd, 2009
4 Course Vegan presents:
6 Years of Fine Dining in Williamsburg

Fresh Fava Bean Crostade with
Kalamata Olives and Chickpea Puree
*****
Portobello-wrapped Asparagus with
Wild Arugula and Oregano Vinaigrette
*****
Sunflower ‘Burger’ with
Crispy Leeks and Spicy Ketchup
*****
Chocolate Coconut Torte with
Meyer Lemon and Vanilla Bean Cream

featuring fresh ingredients from NYC’s Green Markets
local, organic, seasonal, and sustainable

forty dollars per person
dinner is at 8pm
space is limited/RSVP in advance
718-599-5913
www.4coursevegan.com

Brendan Brazier

Read this awesome blog entry from The GirlieGirl Army on Brendan Brazier. Super cool!

Brendan Brazier is a badass athlete who dispels the “vegans are scrawny” myth like nobodies bidness.  He is a professional Ironman triathlete, two-time Canadian 50km ultra marathon champion, bestselling author on plant-based performance nutrition, formulator of Vega whole food nutritional products (available at a health food store near you), and just overall a truly sweet and compassionate guy.

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BOCA to Stop Using Eggs by End of 2009!

Boca Burgers and Products have pledged to go egg free by the end of 09. This is awesome for the vegan folk!!

Chocolates

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Although a Raw diet is mostly made up of greens and other veggies there are still many other divine desserts to partake in! (using ingredients like nuts, dates, coconut, raw cocoa and sweeteners like agave and raw honey) I am trying to feature some of the treats that I make on this site, but check out these gorgeous Raw bonbons made by Fine & Raw Chocolate and featured on DailyCandy!! They show a video of how they make them, really cool! Looks soooo good!!! I am so excited to try these!

These chocolates are not Raw, but they look scrumptious! Shaman Chocolates has expanded its collection of socially responsible organic chocolate bars to include two new flavors: Organic Dark Chocolate with Acai, Lemon & Orange and Organic Dark Chocolate with Green Tea & Ginger. Both new flavors feature superfoods that are rich in antioxidants and other healthful nutrients. All profits from the sale of Shaman Chocolates, which are Fair Trade, support the Huichol Indians in central western Mexico.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

This is an amazing cooked veggie side dish! The vegetables are cooked until just tender to retain their fresh-from-the-market flavor. I love the use of all the fresh vegetables; how good they taste and how the colorful they are. The onions and the corn give off such a nice sweetness! mmm So good!!!

img_176811Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

recipe from Bon Appetit October 2008

Makes 6 servings

  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Raw Corny Soup

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by Juliano. Everything I have tried so far from him is so amazing! 

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  • 1/2 cup walnuts
  •  filtered water for soaking walnuts
  •  1 1/2 tablespoons white miso
  •  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
  •  1/2 cup diced tomatoes
  •  1 tablespoon minced garlic
  •  1 tablespoon fresh dill, minced
  •  1 tablespoon fresh parsley, minced
  •  1 tablespoon chopped green onion
  •  1 teaspoon minced jalapeno
  •  1 ear of corn cut from the cob
  •  1 cup filtered water
  •  1/3 cup olive oil
  •  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purĂ©e for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.

Rice Noodle and Vegetable Stir-Fry

As much as I love Passover and my birthday (which normally falls during the holiday) I know there is a rush for the carbs when it is over. I don’t even typically eat many carbs, but because they were not allowed for 8 days there is a desire for them afterwards anyway.

This recipe is really great and really really quick! It is great for all year but I especially love it for the after Passover feast as you still involve veggies in all that pasta!!

ENJOY 🙂

rice-noodle-

Recipe fromVegan

SERVINGS 2

COOK TIME 10 minutes

TOTAL TIME 20 minutes

INGREDIENTS
2 ounces rice noodles
2 1/2 teaspoons coconut oil
1 red onion, sliced
8 ounces rehydrated soy protein or tofu
2 tablespoons soy sauce (or tamari)
8 lychees, peeled, pitted and quartered (adds such a nice sweetness!)
1 garlic clove, finely chopped
1 cup finely sliced cabbage
1 cup bean sprouts
2 1/2 teaspoons blackstrap molasses
1 teaspoon fresh ginger, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped

To Serve:
Nori flakes
Sesame seeds
Lime wedges (optional)

PREPARATION
1. Soak the rice noodles in boiling water for 4 minutes, then rinse in cold water and drain.

2. Heat a wok or large frying pan until very hot, add the coconut oil, then the onion and soy. Stir briskly to sear on all sides until golden.

3. Pour in the soy sauce and stir to coat the mixture.

4. Reduce the heat and add the remaining ingredients plus the drained noodles, stirring until hot.

5. Transfer the stir-fry to warmed serving bowls, sprinkle with the nori flakes and sesame seeds, and serve with wedges of lime, if desired.

Herbin’ Ranch Dip

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

Raw Mushroom Cream Sushi

I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!

Adapted from RAW: The Uncook Book by Juliano

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For the Filling:

Mac Cream

  • 1 cup raw macadamia nuts
  • I cup raw cashews
  • 1/2 cup fresh-squeezed lemon juice
  • 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
  • 1 tablespoon garlic
  • 1/2 tsps peppercorns

Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.

**I only had cashews so I used 2 cups.

For the Sushi:

  • 2 sheets of raw nori
  • 4 fresh horseradish sticks, sliced thin  (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
  • 4 carrot sticks
  • 4 cucumber sticks, sliced thin (if organic leave the skin on)
  • 1 cup sliced portobello mushrooms
  • 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
  • lettuce leaves, enough to cover

On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms  along the edge of the nori closest to you.

Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).

Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

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