It was really tough for me to get out of bed on the morning of day four. Basically, way before Sam’s alarm went off at 5:30am, I had already been awake for quite some time. Normally, I would get up at 5:30am to make some coffee for us both. However, now that we’re on this program, there was no coffee to be made and in addition, I had the day off. Hence, why get up, right?
Well, that was a big mistake, because in turn it just made me feel really sluggish. It’s like the more my mind shouted, “get up”, my body replied, “oh, but the bed feels so good”. Finally, at around 8:ish my mind won the battle and I got out of bed. Now, when I was in my twenties, that was considered early, but now that I’m
a lot a little older it’s considered way late.
I checked my tongue and the white fuzz is pretty much all gone (yipee!). However, I just felt awful, I had no energy and my mind was in a fog. I thought to myself, this sucks, I’ve got to do something.
So I made myself juice # 6.
I liked this juice just as much as juice #5, if not a little better (despite the beet).
Once I had my glass of juice, I was ready for some exercise. Thus, I went for a power-walk and did some Pilates when I got home. Wow, that made me feel a whole lot better. I no longer felt lethargic and I was awake, which enabled me to go about my day taking care of the things I needed to do.
For dinner I baked some eggplant with onions and garlic, which I sprinkled with a lemon-olive oil dressing and served it atop some arugula and spinach.
Though the pictures don’t do this meal any justice, I promise, it was really tasty. Just the smell of the garlic and onions was driving us (me) crazy. My goal was to get the eggplant a bit crisp and browned, but instead it came out soggy. I’ll have to research on how to get this effect. However, If any one of you know, please feel free to share :-).
In order to change we must be sick and tired of being sick and tired. ~Author Unknown
Yields about 2 quarts
4 granny smith apples
5-6 celery stalks
4 medium carrots
ginger (approx. thumb size portion)
Wash all veggies, cut apples in half, insert into your juicer. Enjoy!
Roasted Eggplant and Onion
Yields approximately 2-3 servings
1 medium eggplant
4 garlic cloves
1 large red onion
Lemon-Olive Oil Dressing
1 1/2 lemons, juiced (next time I’ll use just one)
1/4 cup of extra virgin olive oil
2 garlic cloves, finely chopped
Approx. 4-6 basil leaves, finely chopped
Approx 4-6 parsley stalks, finely chopped
1/4 teaspoon mustard powder
Preheat oven to 400 °
Peel skin from eggplant and slice into medium-thin pieces. Slice garlic and onion into large chunks. Spread on a two-quart baking dish, whisk together all the ingredients for the dressing and sprinkle over ingredients. Bake for about 10 minutes, then at 500 ° (I was trying to get it brown and crisp) for about 5 minutes.
Serve over some fresh spinach and arugula, sprinkled with any leftover dressing. Enjoy!
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.
I’ve got a lot of favorite foods! One of them being Pesto.
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare) which means “to pound, to crush” in reference to the sauce’s crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.
What I love most besides the delightful taste of fresh ingredients, is the diversity of this sauce. Pesto can be topped on meats, fish, pasta, potatoes, baguette slices…you get the picture, right?
I’ve made basil pesto numerous times, but lately I’ve been wanting to try a different variation. Hence, last night I made a Spinach Blue Cheese Pesto.
Ladies and Gentlemen, this stuff is GOOD!
It was a symphony of flavors, with each ingredient randomly playing a solo act…one moment blue cheese, the next garlic, then walnuts, then spinach. Sam just kept spooning it out of the food processor, I was afraid it wouldn’t make it to the dinner table.
Spinach Blue Cheese Pesto
I don’t measure when I cook freestyle. Thus, the measurements below are approximate.
- 9 oz. bag of fresh spinach
- 1/3 cup blue cheese
- 1/2 cup virgin olive oil
- 1/2 cup of walnuts
- 3 – 4 garlic cloves
- Sea salt and freshly ground black pepper to taste
- Combine the spinach with the walnuts in a food processor and pulse a few times.
- Add the garlic and pulse a few more times.
- Slowly add the olive oil while the food processor is on. Once you have poured all of the olive oil, stop the processor and scrape down the sides with a rubber spatula.
- Add the blue cheese and pulse again until blended.
- Add salt and pepper to taste.
Serve over anything your heart desires. We had it on chicken, but look forward to having it on grilled steak.
If you try this at home, please let me know your thoughts. Enjoy!
- “There was a Young Lady of Greenwich,
Whose garments were border’d with Spinach;
But a large spotty Calf,
bit her shawl quite in half,
Which alarmed that Young Lady of Greenwich.”
Edward Lear, English artist, writer; known for his ‘literary nonsense’ & limericks (1812-1888)