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SamCyn’s Juicing Adventure: Day Three

07/25/2011 1 comment

When I woke up on day three, I was feeling pretty good.  I had energy, despite not eating for over two days (60 hours as of 8:00am) and just like the morning before, my tongue had the white fuzz, which proves the process is working.

I did have a slight headache, so for breakfast (and lunch) I made juice #5.  I gotta say, I’m liking this juice the best.

This blend of fruits and veggies makes a great combination and the little kick you get from the ginger is a perfect eye-opener.

After breakfast, Sam and I went for a walk on the beach, and let me tell you, it was glorious.

(This is an old photo of us, but on the same beach)

We walked along the shore and let the waves crash on our feet, as our leg muscles got a workout.  The best part was when it started to drizzle on us…what a great feeling it was to have the raindrops cool us off, as they fell on our skin.  Each time we do this (which is not often enough) it reminds us why and how lucky we are to live near the beach.

Another thing that I’m reminded of on this journey, is how grateful I am for what we have.  The fact that I can say I haven’t eaten in over two days, all because of a choice and not because I have no other alternative, is truly a blessing.

As of the night before, Sam has asked when would I be eating something.  Despite the fact that I’m not passing out, or having any major issues (thank God), it would make him feel a lot more comfortable if I ate.   Therefore, I promised him I would eat a salad when we went over to my mother’s.

As soon as we walked in, the smell of garlic and spices from the chicken and beans wafted all throughout my mom’s place.

MMMMMMMMMM! Can you say T-O-R-T-U-R-E?

I’ve got to pat myself on the back, because as good as it smelled and yes, I was hungry.  I stuck to my juicing/fruits and veggies only commitment, and ate the awesome salad I made, while everyone else feasted on roasted chicken with rice and beans (and salad).

Normally, we would have had some type of dessert.  I certainly would have made something like this carrot-pineapple cake.

Instead, we talked about healthy eating (amongst other things), and the future cake that my mom’s friend would like me to bake for her (I was flattered).  Honestly, as delicious as it would have been to end the meal with a piece of cake.  I didn’t miss it.  My prayer and goal is to be able to resist these types of desserts on a daily basis and just enjoy them (a small portion) on occasion.

When we got home I unwinded with a cup of sleepytime tea, Sam had an apple and then we happily went to sleep.

Sugar is a type of bodily fuel, yes, but your body runs about as well on it as a car would. – V.L. Allineare

Juice #5

Yields approximately 2 quarts

4 apples

5-6 medium carrots

ginger (approx. thumb size)

1/2 a papaya

To prepare:

Wash all fruits and veggies, peel skin from papaya and cut in pieces, cut up apples, insert into your juicer.  Enjoy!

Day Three Salad

No measurements, I just tossed in the following into a large salad bowl:

arugula

1 cucumber

mixed greens

2 Haas avocados

1/4 red onion

spinach

2 tomatoes

I drizzled just a little bit of olive oil on my plate, did not add any salt or pepper and it was delicious.

As I’ve mentioned before, I am journaling and sharing this experience just to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’M DOING.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you!

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Waldorf Salad – GCC: Menu 30

04/25/2011 6 comments

It’s been so long since I’ve made a dish from the Gutsy Cooks Club, I feel like I’ve just joined for the first time.  Thankfully, Monica (our club founder) has been patient and kind enough not to boot me out :-).

The Waldorf Salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City by Oscar Tschirky, who was the Waldorf’s maître d’hôtel.  This salad is traditionally made of fresh apples, celery and toasted walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. 

Hmm, I thought what a perfect (and super easy!) Spring dish and accompaniment to Easter dinner at the In-laws.

The recipe from The Illustrated Kitchen Bible consisted of apples, celery, mayonnaise, lemon juice and walnuts, along with some salt and pepper which I thought was a bit bland. 

Therefore, I searched around and found this Waldorf Salad recipe and added romaine lettuce, seedless green grapes, dried cherries and jazzed up the mayonnaise with some non-fat, plain greek yogurt, lemon juice and in lieu of sugar, I added my newfound friend agave nectar, a sweetener made from the Blue Agave plant (which tequila is made from).

Much to my delight, the sweet, tart and nutty flavors combined with the crispy, crunchy and juicy textures of all the ingredients made this salad a total hit with everyone.

Needless to say, I will make this again and I think next time I’ll add some goat cheese.

Ladies and Gentlemen…this concludes this week’s Edible Adventure.

“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.” George Ellwanger (1848-1906) ‘Pleasures of the Table’ (1902)