Super Juice – this winter’s cure for everything.

Remember a few months ago when I posted that video (yes, it was long, but very good) where he asked if there was anything Kale couldn’t do? I still love kale. I love anything green and raw that helps me beat being sick and feeds my body goodness!

Over the harvest season, I juiced and froze a bunch of kale juice, but not before slugging down 4 oz of the stuff. It’s nasty straight – NASTY! But it’s amazing at healing and strengthening the body! And we almost ALWAYS have one of those Costco boxes of spinach in the fridge or something green from our Co-op, should I be unable to find my kale cubes in my need.

1203121555a We don’t often get sick in our house, thanks to a relatively healthy lifestyle, but December is my hardest month – the most stress, the most events (and subsequent germ-sharing), the most unmet expectations, the most busyness, and the least amount of sleep. Right now, I’m fighting Mastitis. It’s. The. Worst. And I don’t use that term loosely.

1203121553So yesterday, I pulled out the big guns. My first line of defense (when I can’t ignore my children lie down and rest with a heating pad), are my essential oils. A bit of doTERRA’s On Guard and Frankincense right on the area of infection (not over an open wound, just where it’s red), and a few drops of On Guard by mouth every few hours. But oils alone can’t beat this.

And so, I turn to my trusty juicer and make this concoction full of health promoting and restoring happiness. I call it my Super Juice – (It’s corny, I know, but I have a five year old and to him, I’m still cool). I use it for every sickness (that allows me to drink a somewhat potent elixir – so, probably not for bellyaches). And while I like the way it tastes, I’m not going to guarantee you’ll come back daily for more. But you might.

1203121555

Super Juice

3 carrots, scrubbed or peeled

3 stalks celery

3 apples, cored

½ – 1 lemon

1 – 2” piece of ginger

2 – 3 cloves garlic

A few handfuls of green stuff – kale or spinach

Prep your produce for the juicer – slicing and dicing as needed. Then, run it all through your juicer, making sure to use a carrot at the end to push the little stuff through, like the ginger and garlic.

Adventures and Misadventures in Alkalinity

Oh, what a week this has been!  Titles for this post have been many- it really has been difficult to choose.  2nd place was Deuce Juice (my new favorite drink) and 3rd was “I don’t stink any more! (relatively speaking)”  to be explained further below.  So many choices, what’s a girl to do?

I’m going to try to compile my scattered thoughts and revert to my favorite past time- organization and listing.

1.  Adventures

a.  I spent countless hours reading , studying, searching the web, trying to understand the nature of the beast I’m dealing with.  Food lists are inconsistent and conflicting.  Symptoms are diverse.  Solutions varied.   This is my favorite write up on Acidosis, it includes symptoms, charts etc- very helpful.  This guy has a great blog with loads of info, life experience and 150 alkaline recipes to try.

b.   A fantastic spike in energy!  I wake up with a clear mind and have the focus and ability to do my daily tasks, no sugar or caffeine necessary.  I can genuinely enjoy my children, clean my house, cook without needing to read the recipe 18 times, and run, run, run!   I can power out miles and I am lighter on my feet.  I feel more like myself again (I sound like a commercial.)

c.  We cracked open our first coconut, what fun!  The water was much fresher than the coconut water you buy in cans or packages and the meat had a sweet, gentle flavor.  Such a treat and a great experiment with the kiddos.

d.  I was able to use all the extra energy to get some canning done.  Our favorite gifting jam, Autumn Pear Cranberry(to be posted on a later date) and salsa:

e.  I don’t stink!  When I exercise that is, relatively speaking.  For months my clothes after a run smelled like they were dunked in vinegar, something that left me baffled.  Since improving my alkalinity, I have returned to my standard stink.  🙂
2.  Misadventures

a.  Detox-  Ugh.  If my glands swelled any larger it would look like I swallowed two golf balls.  My asthma has escalated and when I look at wheatgrass my stomach rolls and I want to toss.  All in the name of moving in the right direction, right?

b.  Almond Macaroons- made with water and stevia instead of maple syrup.  It didn’t work.  At all.

c.  Shopping without food prepared ahead of time.  One tired momma + 3 hours of grocery shopping with toddler in tow = a total breakdown in will power.  I inhaled a large clif bar, definitely not an alkaline food, and half a pretzel roll.  I enjoyed them, don’t get me wrong, but I did see a drop in my pH the next morning.  Consequence noted.  There aren’t very many places to find alkaline vegan food on the road, so more time in the kitchen prepping quick and easy foods is a must.

d.  It’s so much work to figure out recipes on a newly restricted diet!  Ate a lot of avocados with a spoon and almonds by the handful for lack of more creativity.

In addition to salads and green smoothies, here are a few of my favorites this week:

Deuce Juice
A lovely alkaline drink, reminiscent of limeade with a kick of ginger.

2 cucumbers
2 green apples
2 carrots
2 limes
1/2 inch ginger, peeled

Put cucumbers, apples, carrots and ginger in juicer.  Squeeze in the juice of limes.  Enjoy!

This yummy combo of quinoa cooked in veggie broth with diced cucumbers and carrots, a gorgeous heirloom tomato, avocado and Oh She Glows Tahini Lemon Garlic Salad Dressing.

 

And finally, sweet potato french fries!  Coated in olive oil and sprinkled with sea salt.  Delish.

 

So there it is- forgive my randomness.  It’s past my bedtime.  Sweet dreams, blogosphere.

Somer Saturday, a Guest Post from Shira at IPOM and another Lululemon Giveaway!

It’s Somer Saturday!  I have one Lululemon Run For All Skirt, new with tags, in a size 6 for this giveaway.

Now if any of you ladies or gentleman wear lulu skirts, you know that the size 6 is equivalent to a U.S. Small. Size chart here if you need to measure! So I’m sorry that this isn’t a gift card or something that can be exchanged for a different size.  I know that even though it retailed for somewhere around $60 bucks,  it has been selling for an even prettier penny on ebay (nudge, nudge, wink, wink). So if you win, surely you or can rock it or give it to a sassy-lulu-lover, or, you can hawk it. I won’t tell.

For more photos of this skirt and outfit combo ideas, click here.

Rules of Engagement:

1- You must be a follower of this blog, if you don’t know how to do that, there is a “Follow blog via email” button at the top column to the right. This contest is open to followers, in the US and Canada.

2- You must like this post (click on the title name of this post, then go to the bottom of the post just above comments and push the like button), then tell me in the comments below why you have to have this skirt!

3- You must head over to Shira’s Blog and read this fantastic post on running and comment there or like that post (I’ll be checking) ;)

Winner to be announced Saturday August 5th, 2012. Yes, you have all week to enter.

Now, for the best bit (really) If you haven’t guessed all ready, I have a special guest blogger today, it’s Shira from IPOM (In Pursuit of More). Can I tell you how much I adore her? I’ll let her words do the talking below, but I have to tell you that her heart is as big as her recipes are delicious, and that’s saying something. Please check out her Not So Fast charity program and you’ll get a glimpse into just one of the reasons Shira inspires me. I could go on, but it would make for a very long post. So please welcome Shira and her fantastic Green Drink!

Fennel Apple Juice with Greens & Fresh Lemon

Holla Good Clean Food Readers! Welcome to a ‘guest post’ edition of ‘Somer Saturday’!

Honestly, I am pretty pumped to share a recipe on the blog that is home to literally one of my favorite bloggers in the blogosphere. Somer is one of those people who you feel like you’ve known forever, and a conversation (via comments) with her is almost like having her sit right there in the room. Somer and I discovered early in our blog friendship that we both share a mutual love of running – and one read of her story will have you almost laced up and out the door before you even finish the last few words.

Not too long ago, there was a fantastic giveaway on Somer’s Saturday post, and after I inquired on just why I didn’t win (hey one can hope..something about these things being random – hehe) – along came a plan for an IPOM guest post and another super awesome giveaway!

Fresh air impoverishes the doctor.

~ Danish Proverb

Today’s recipe is (true to IPOM form) super simple. Of course, you need to own a juicer for it, but other than that, the ingredients are easy and accessible, and won’t break the bank either.

Sweet fennel and apples team up to offer balance against healthy cancer fighting vegetables like cabbage and kale, and are rounded out with the zing and pop of fresh lemon.

I’ve posted one green juice recipe before, but I think I may have just found my new favorite. And it could become yours too!

The Less:

Less chewing and digesting means less work on the system. Less store-bought, packaged juice means less sugar and cooked compounds. Less refined sugar beverages means more low-calorie energy, and less cooking means hopefully more ways to expend it.

The More:

More easily assimilated raw juices means more dynamic raw nutrition. More sweetness and balance means more satisfaction to ward off cravings. More creative ways to juice with more easily found ingredients, means more likelihood you’ll do it over (and over) again.

Fennel Apple Juice with Greens & Fresh Lemon:

  • (2) small fennel bulbs, or (1) medium, with stalks removed
    (if the only fennel available is extra-large start with half and adjust to taste)
  • (2) medium organic apples
  • (1) organic lemon, whole
  • (8) leaves kale
  • (1/4) medium-sized green cabbage

Clean and process all ingredients into juicer friendly pieces. Make sure to leave the skin on the lemon as this adds to the taste of the final product significantly.

Juice all ingredients and strain if desired (my preferred way to enjoy it), and serve immediately for best nutritional value and taste!

Utilizing kale and cabbage as the veggie base of this juice adds such amazing nutritional benefit, and both are easy to find and easy (and cheap) to grow just about anywhere. Cabbage is one of my most favorite vegetables and keeps all through the winter given proper storage.

Adding sweet fennel offsets any bitterness, and makes this green cocktail absolutely sing!

So whether you are a runner, a walker, a cyclist, or just about any other fantastic version of yourself, this juice is almost guaranteed to make you feel like a million bucks.

A good laugh and a long sleep are the best cures in the doctor’s book.

~Irish Proverb

It might make you feel almost as good as you’ll look in Somer’s sexy running skirt 😉

I’ve never seen a smiling face that was not beautiful.

~Author Unknown

The greatest wealth is health.

~Virgil

Thanks for stopping in to read this special edition of ‘Somer Saturday’ (I love writing that) – I am looking forward to the comments and to see who wins this one, and I ‘d love to hear if anyone gets a chance to enjoy this juice. It can heal a tired tummy and soothe a worried mind, and at the very least bring a brightly (green-colored) smile to your face!

Thanks to all for stopping in, and good luck!

Yours in Less,

Tasty Tuesday Series Part III – The Vegan Mother’s Day Feast

It’s still Tasty Tuesday, sick of me yet? Well you won’t be when I give you the recipes from our Mother’s Day Feast at the end of this post 😉

Vegan Mother’s Day Feast

Frosty Blackberry Lemonade with Mint

Green Salad with Roasted Beets, Sweet Potatoes, Avocado and Slivered Almonds (Inspired by this dish at the VVP)

Handmade Artisan Boule

Baked Millet Risotto

Sauteed Green Beans with Radishes (not pictured)

Maple Glazed Seitan Almond Neat Loaf

Orange Infused Chocolate Truffle Tart

Sounds good doesn’t it? This Mother’s Day I wanted to treat myself a special celebration feast. Not just a celebration for being a mother, which is notable on its own, but a celebration of self. You see, I switched my family to a whole-foods-plant-based diet in January, 129 days ago. My first post describes why I went plant-based. Here is a short re-cap. I was diagnosed with Ulcerative Colitis, an Autoimmune Inflammatory Bowel Disease 6 years ago. Since that point I have been sick, sometimes so sick that I would have 30 or more bloody bowel movements a day. I couldn’t leave the house without an adult diaper or make it to a bathroom in the house on time. I had constant stomach pain, it would hurt so bad I would often cry.  I was on all kinds of medications, many of which were very damaging to my body and had horrible side effects, including a 100 lb weight gain. In addition to that I also had developed some auto-immune skin conditions including facial swelling called angioedema.

Now for the good part of the story. Since switching to a 100% vegan diet, I have completely resolved all my health issues. I am not currently taking any prescription drugs of any kind and my disease is in complete remission. I was only reminded that I even had an autoimmune disease last week when I didn’t sleep enough and had way too much stress going on. My stomach rebelled a little, but nothing at all like it used to.  Diapers and prescriptions did not get involved! There is an important health trio of eating the right foods, getting enough sleep, and keeping stress in check.

My quality of life has drastically improved. I had forgotten what it felt like to feel well, it’s a wonderful feeling. So I wanted to celebrate that, cause I’m pretty dang proud of myself for making myself well.  Here is the plant-based feast I created for myself. (My husband usually prepares the Mother’s Day meal, but was a bit daunted by a plant-based feast, so he watched the children while I spent the afternoon cooking. It was divine (really). The reason some of the photos are in the back of a car is that when we were about to sit down to eat (and I was about to take some photos of said feast) is that I found out there was someone who needed a little mother’s day feast on their table too, so I split our meal in half and did a delivery. Good thing I always make too much food!

Frosty Blackberry Lemonade: from my post for the VVP, using fresh blackberries that were blended with water then strained to remove seeds) instead of strawberries, recipe here

Green Salad with Roasted Beets, Sweet Potatoes, Avocado and Slivered Almonds

2 Sweet Potatoes

2 Beets, tops removed

1 Diced Avocado

Beet greens from above beets

4 C. Romaine or baby lettuces

Red Wine Vinegar

Extra Virgin Olive Oil

Salt  & Pepper

Garlic Clove

1/4 C. Slivered Almonds

Method: rinse and scrub sweet potatoes and beets. Leave skins on, Bake on a tray lined with parchment paper in 350 degree oven for 60 minutes or until soft. Let cool. Cut garlic clove in half and rub clove all over the inside of your salad bowl, save clove for another use. Pull skin from sweet potato (it will fall right off), dice sweet potatoes and beets into 1/2 inch cubes. Place lettuce, beet greens, beets, sweet potato, avocado and slivered almonds in salad bowl. Drizzle with a quick drizzle of the olive oil and the vinegar. Season with salt and pepper. Toss lightly and serve.

Handmade Artisan Boule: recipe here

Baked Millet Risotto: click here for my recipe

Sauteed Green Beans with Radishes

1 lb fresh green beans, washed and trimmed

1 red onion, cut into slivers

1 bunch radishes, washed with greens removed

1 garlic clove minced – from above salad, saved for another use 😉

Method: Water saute onion and green beans over high heat, adding a couple of tablespoons of water as needed, add radishes and garlic, cook until for a few more minutes. Remove from heat, season with salt and pepper to taste

Maple Glazed Seitan Almond Neat Loaf: click here for my recipe

Orange Infused Dark or “Milk” Chocolate Truffle Tart

1 bag (or 2 cups) dairy free dark chocolate chips

1 cup canned coconut milk, warmed till steaming

1-2 packages shelf stable mori-nu lite silken tofu

1 drop wild orange essential oil or 1/2 t. orange extract

6 graham cracker sheets (omit or use substitute for gluten-free version)

2 T. tahini

Method: Process graham cracker sheets with tahini in food processor. Press into bottom of 8 inch springform pan. May be a bit dry and crumbly, that’s okay! The moist filling will adhere to it nicely! Place chocolate chips in a medium bowl. Pour steaming coconut milk over chocolate chips. Stir until melted. In the blender, put 1 or 2 blocks of mori-nu silken tofu depending on your chocolate intensity level, 1 block makes a super intense dark chocolate truffle dessert. 2 blocks makes a more mild “milk” chocolate truffle dessert. Pour melted chocolate over tofu, add 1 drop orange essential oil or the orange extract. Blend until thoroughly combined. Pour over graham cracker crust. Cover and refrigerate for 4 hours or overnight before serving. Remove from springform pan and garnish with chocolate shavings and orange zest strips if desired. Makes 8-16 servings depending on your tolerance for an ultra-rich dessert.

Virtual Vegan Potluck – Beverage: Frosty Strawberry Lemonade with Mint

It’s Somer Saturday and the Virtual Vegan Potluck! I am so proud of Annie at anunrefinedvegan.com for putting this shindig together! Isn’t she the best!?!

You can’t get a much more refreshing combo than strawberries, lemons and mint. Somehow together they make a magical frosty drink that is tart with just a hint of sweetness, Most of the sweetness comes from the strawberries, just the way I like it! This is also lovely because it comes together in no time.

Frosty Strawberry Lemonade with Mint

 3 C. fresh or frozen strawberries

1/4 C. freshly squeezed lemon juice

1 long strip of lemon zest (use your vegetable peeler) and go around the lemon once to get a strip

5-6 mint leaves

1 packet Truvia, or natural sweetener to taste

1 C. water (2 C. if using frozen strawberries)

2 C. ice (omit if using frozen strawberries)

Blend in high-powered blender until all bits are obliterated. Share, because this is a potluck, or not 😉

I drank most of it down then remembered I might need a photo of the finished product. If making for a real potluck, quadruple the recipe, just not all at once, because your blender will send debris of strawberry and lemon everywhere. Serve in a fancy punch bowl adorned with lemon and strawberry wedges.

Go back to see what awesome beverage Bacon is Not an Herb has brought to the table.

Go forward to see something amazingly refreshing at Tearoom Delights

To start at the beginning of the potluck, click here. Enjoy the virtual feast!!!

And a last but not least thanks to our host website: VeganBloggersUnite!

“Tastes Like Nummy Beautiful Butterflies”

Its Somer Saturday! (At least for another few minutes on my clock!)

I don’t have enough brainpower to wax poetic or to conquer the world with more plant-based truths, but I can share a recipe with you, a tasty simple one at that. At our house, we called it dessert, you can call it breakfast, a really tasty smoothie or whatever the heck you want 😉

My 3-year-old, who growls out his sentences and is always wielding some sort of sword or weapon (he actually carries a water gun in his pocket at all times) exclaimed while drinking this: “Mmmm, Thanks MommyIt tastes like nummy beautiful butterflies!” And then I laughed so hard a little bit of the nummy deliciousness went up my nose. Good times.

Chocolate Hazelnut Banana Smoothie

2 C. vanilla soymilk

2 sliced frozen bananas

1 T. cocoa powder

2 T. justin’s chocolate hazelnut butter (can you tell I’m in love with this stuff?)

1 T. honey or pure maple syrup

Blend until smooth. Makes 3  servings. Caution, may cause butterfly deliciousness to come out your nose.

Week-long Green Smoothie Challenge Day 5

So it’s snowing and it’s cold and I really, really just wanted to eat something warm. Don’t worry, I didn’t bail. I just put room temperature fruit into the smoothies today instead of frozen fruit today and got room temperature smoothies, which was weird I know, but better than freezing my keister off while drinking cold smoothies all day. I also had stir fry (warm) veggies today instead of cold with hummus dip. Ahhh, I’m holding on!

Oh and did I mention I’M DOWN FOUR LBS SINCE LAUNCH OF CHALLENGE.

Here is what I ate for day 5:

Breakfast: Green Smoothie (room temperature) with 5 C. packed spinach, 2 bananas , 2 small diced mangoes, 5 strawberries, 1 orange, 2 T. ground flax and stevia to taste. This made 2 quarts.  I saved one quart for later in the day.

Lunch: Bok Choy stir fry. Recipe below.

Bok Choy Stir Fry

 1 giant head of bok choy, green parts only chopped, saved the white parts for another use

2 carrots julliened

10 button mushrooms

2 diced green onions

1/2 red bell pepper, chopped

1 T. organic heinz ketchup

1 T. low sodium soy sauce

1/2 t. garlic powder

1/2 t. ground ginger

1/4 t. ground black pepper

stevia to taste

Combine all ingredients in large saute pan. Do not add oil, it’s not necessary. Saute all until bok choy is wilted.

This recipe made 3 cups of stir fry. I planned to eat the whole recipe myself, but my husband decided to join the challenge at the last minute, so we split it. It was a WHOPPING 60 CALORIES PER SERVING. Holy crap plant based diet!

Afternoon Snack: This is where the diet gets interesting, my husband and I each had a our second quart of green smoothie in the afternoon and neither of us was hungry come dinnertime- He said, why am I so full!?! Ha Ha.

Dinner: Long story short, I thought it would be ridiculous to only consume 600 calories for the day and we started to get hungry around 9pm so I busted out the amazing cheezy-smokey-spicy black bean soup recipe here. Love it!

Here are the stats for the day:

Target:
Eaten:

Calories

under 1,400
957x

Carbohydrate

under 245 g
203 g 75%x

Protein

under 63 g
39 g 15%x

Fat

under 19 g
13 g 10%x

Water

over 8 glasses
9-2/3 glassesx
Target:
Eaten:

Dietary Fiber

over 25 g
44 gx

Saturated Fat

under 16 g
1 gx

Trans Fat

under 2 g
0 gx

Cholesterol

under 300 mg
0 mgx

Sodium

under 1,500 mg
1109 mgx
Target:
Eaten:

Sugars

under 100 g
91 gx

Vitamin A

over 2,333 IU
4307 IUx

Vitamin C

over 75 mg
369 mgx

Calcium

over 1,000 mg
548 mgx

Iron

over 18 mg
13 mgx

Day 4, Week-long Green Smoothie Challenge

So I cheated today, but it’s not exactly what you think! You see, I am training for a half marathon at the moment and when I do my longer runs, my calorie and nutrition requirements go up. So Saturday I did an 8 mile training run and I had a Clif Shot at mile 4 and in my Fuel Belt water bottles I had Crystal Light Pure Fitness (not the regular artificially sweetened, artificially colored Crystal Light!) I also added an extra banana to my kale green smoothie! Nice cheating, I swear!

Here is what I ate today:

Pre-breakfast (during my run): Mocha Clif Shot, Tropical Crystal Light Pure Fitness

Breakfast: Kale Green Smoothie with 5 C. packed Kale, 3 Bananas, 2 C. frozen mixed berries, 2 T. flax, 4 C. water, stevia to taste. Again, this makes 2 quarts, I put one quart in the fridge and have it later in the day.

Lunch: 1 C. veggie soup, yes, it keeps going and it is still very tasty.

Afternoon Snackage: 2nd Green Kale Smoothie leftover from this morning.

Dinner: Big romaine salad with 4 C. chopped romaine, 1/2 C. frozen green peas, 1 julliened carrot, 1/2 sliced red bell pepper, and 1/2 orange (supremed) and the remainder of Chef A.J.’s amazing Take 5 dressing. Sorry for the crappy photo, need to use a real camera instead of my phone! At least you get the visual idea!

Here are my stats for the day: I’m over on sugars because of the necessary cheats!

DIET SCORE CARD  ( Edit targets )
Target:
Eaten:

Calories

under 1,400
1150x

Carbohydrate

under 245 g
242 g 80%x

Protein

under 63 g
34 g 11%x

Fat

under 19 g
12 g 9%x

Water

over 8 glasses
12 glassesx
Target:
Eaten:

Dietary Fiber

over 25 g
46 gx

Saturated Fat

under 16 g
1 gx

Trans Fat

under 2 g
0 gx

Cholesterol

under 300 mg
0 mgx

Sodium

under 1,400 mg
861 mgx
Target:
Eaten:

Sugars

under 88 g
116 gx

Vitamin A

over 2,333 IU
4623 IUx

Vitamin C

over 75 mg
695 mgx

Calcium

over 1,000 mg
763 mgx

Iron

over 18 mg
13 mgx

Day 3 Week-long Green Smoothie Challenge

I walk around everywhere feeling like I know some sort of secret. Really it’s not a secret, everyone knows that eating fruits and vegetables is good for you. The problem is most of us are not consuming nearly enough fruits and veggies a day. It’s not as likely that you will crave too many sweets if you are eating 3-5 pieces of fruit a day.  Similarly, it’s unlikely you will overeat if you are consuming 5-9 servings of veggies a day. A recent study showed that french fries are the most common vegetable children consume in the U.S. and that juice accounts for 40% of children’s fruit intake. Scary!

No wonder we are so fat as a nation and so nutritionally deprived!

Here is my fruit and veggie intake for the day:  I switched it around a bit and had my second smoothie as my afternoon snack instead of lunch (and I was so not nutritionally deprived!)

Breakfast: Green smoothie made with 5 c. packed Kale, 2 Bananas, 2 C. Spectrum fruit blend, quarter lemon, 2 T. ground flax, 4 C. water and stevia to taste (this made 2 quarts, I put one in the fridge for later). It tasted a bit bitter at first, but the more I drank it, the more I fell in love with it!

Lunch: I had 2 C. of the leftover soup from yesterday

Afternoon Snackage: 2nd Green Smoothie

Dinner: 2 C. Organic Baby greens topped with 1 C. garbanzo beans, and 1 diced tomato. I know I didn’t go crazy on this salad, but it was late and I was tired so I made it simple. I topped it with a new dressing! Yeah for Chef A.J. pulling through for me yet again. Here is the link to her Take 5 dressing. Man was it tasty, I used half of the recipe on my salad. As Chef A.J. said in a super supportive email to me “When you eat WHOLE FOOD with fiber and without oil you get too full to overeat.” LOVE YOU CHEF A.J.!

Here are my stats for the day: Did you notice there is zero mg of cholesterol on all on any of my days? That’s because CHOLESTEROL IS ONLY FOUND IN ANIMAL PRODUCTS. Eating plants is good for your heart! And again, I take a good multivitamin supplement to cover any other nutrient deficiencies like the iron and calcium below.

Target:
Eaten:

Calories

under 1,400
1116x

Carbohydrate

under 245 g
226 g 76%x

Protein

under 63 g
47 g 16%x

Fat

under 19 g
11 g 9%x

Water

over 8 glasses
8 glassesx

 

Target:
Eaten:

Dietary Fiber

over 25 g
58 gx

Saturated Fat

under 16 g
1 gx

Trans Fat

under 2 g
0 gx

Cholesterol

under 300 mg
0 mgx

Sodium

under 1,400 mg
1055 mgx

 

Target:
Eaten:

Sugars

under 88 g
82 gx

Vitamin A

over 2,333 IU
9991 IUx

Vitamin C

over 75 mg
601 mgx

Calcium

over 1,000 mg
738 mgx

Iron

over 18 mg
16 mgx

Day 2 Week-long Green Smoothie Challenge

For those of you wondering how you will possibly feel full while doing the green smoothie diet, check out this image which I have seen in the movies Fat, Sick and Nearly Dead, and Forks over Knives:

Vegetables make your stomach seriously full! 

That being said,  day two was a little more challenging then day 1. Had some headaches and tiredness, but that is just as likely from only averaging 5 hours of sleep for the last few nights as it is from the challenge. It was good for me to experience though because it helps me to sympathize with those that are doing this cold turkey. Green smoothies and crazy amounts of veggies were all ready making up most of my daily diet.  Those who are doing this after eating a Standard American Diet will probably suffer a bit, but don’t worry, it will all be worth it and hopefully at the end of this challenge you will have a desire to eat more greens and whole foods then you used to!

So here is the what I had today:

Breakfast: Kale green smoothie with 4 C. organic packed kale, 2 medium bananas, 2 cups organic fruit blend, quarter lemon,  stevia to taste, this made 2 quarts, one for breakfast and one for later for lunch. Kale is more bitter then spinach, but the lemon helps to offset the bitterness (thanks to Allison for this tip!) Somehow the kale made me feel even fuller then the spinach, probably because the nutritional content in kale is off the charts.

For a snacks I had broccoli, celery, cucumber (about a cup each) and 1/2 C. hummus.

For lunch I had my second kale green smoothie (surprise!)

For Dinner: Ahhh, now for the happy part of my day! Eating a big bowl (3 Cups) of the Big Ol’ Pot of Veggie Soup was nice for a change to have something warm! I don’t know how raw foodists do all cold all the time, especially in winter! It was nice and filling and I found that I couldn’t eat the salad I had planned. It was stacked to the brim with veggies, so it didn’t hurt me nutritionally that I didn’t get my salad in.

I ended up using yellow summer squash instead of the zucchini because that’s what I had on hand, they are essentially the same nutrition wise.

I had planned on having some lovely steamed veggies during the day, but it was one of those crazy days filled with babysitting 3 busy toddlers so I never got around to it. Needless to say, I wasn’t really hungry enough to eat it anyway.

I went shopping last night to stock up on items for the diet and there was all sorts of food everywhere, I’m focused enough that none of it made me want to give in. I am sure I will be singing a different tune by the end of the week, but for now having to be accountable to others and being in charge of the blog posts is keeping me on track!

 

 

Here are my stats for the day: I was low on vitamin A, iron and calcium, but everything else was stellar. Doubt I ever got such good stats before I switched over to a plant based diet. And again, I take a multivitamin supplement to take care of any vitamin deficiencies. Peace Out!

Target:
Eaten:

Calories

under 1,400
929x

Carbohydrate

under 245 g
191 g 76%x

Protein

under 63 g
37 g 15%x

Fat

under 19 g
10 g 9%x

Water

over 8 glasses
8-1/8 glassesx

 

Target:
Eaten:

Dietary Fiber

over 25 g
51 gx

Saturated Fat

under 16 g
1 gx

Trans Fat

under 2 g
0 gx

Cholesterol

under 300 mg
0 mgx

Sodium

under 1,400 mg
793 mgx

 

Target:
Eaten:

Sugars

under 88 g
70 gx

Vitamin A

over 2,333 IU
1821 IUx

Vitamin C

over 75 mg
574 mgx

Calcium

over 1,000 mg
688 mgx

Iron

over 18 mg
12 mgx