After two days of fasting I had little to no energy, was dizzy, dehydrated, and ready to pass out. The fast should not have done that, but it is my belief that the medications I am on (that you are supposed to eat with) were metabolized differently, and it made fasting harder. I also had diahrrea from the veggie juice (too much information, i know, but in the interest of science). I decided to eat because I have passed out and had to get bags of fluid at the hospital before, so I know what it feels like, and I was about there. I am still juicing, however, and experimenting with new combination. I love my juicer. The strawberry-kiwi-rhubarb juice was the best yet IMHO. Better luck next time
I have decided to eat nothing and drink only fresh organic fruits and vegetables that I juice myself in my new Juiceman, Jr. juicer. I’m not sure how long the juice fast will be, between 10-20 days. I am going to chronicle my experience here to keep track of progress and recipes, and to benefit anyone who might want to try a juice fast. I will be listing my “meals” in terms of ingredients. The quantity is dependent on personal preference and availability. I just used what I had that I thought would be good combinations and added quantity until it looked like I had enough juice.
- Juiceman, Jr., purchased on sale at Target for $29.00 (on amazon.com for $73.42)
- Chef’s Knife
- Paring Knife
- Utility Knife
I am purchasing my fruits and vegetables at the East End Coop, primarily. My other options are Right by Nature Natural Foods Market and Trader Joe’s. There is also the Whole Foods Market, but I find that too expensive, and the Market District Giant Eagle, which I find too crowded.
Resources I am using for my research include the following books and websites, more to be added as my research grows
Juice Fasting and Detoxification, by Steve Meyerowitz
There is a Cure for Arthritis, by Paavo Airola
DAY 1 MENU
- Apples (Gala apples, pink lady apples, granny smith apple, honey crisp apple)
- 1/2 Onion
- 4 cloves Garlic
I love ginger. Ever since going to Trinidad, where my fellow traveler Carolyne gave me part of her ginger root for my sea and car sickness, I’ve just ate it raw, biting off the root, skin and all. This is a little too intense of a flavor for some, but as I said, I love ginger. When I have sushi, if there is leftover pickled ginger I will eat it by itself. I recently bought some crystallized ginger with sugar at a discount store. It was made by a company called The Ginger People, and is very delicious. I went to their website and saw that they also sold various ginger drinks. They all sounded great, but cost a lot more than I am willing to spend. So, I thought, maybe I can make some. I searched all over the internet for interesting ginger drink recipes. But either none of them were quite what I wanted, or they required ingredients not in my house, and I didn’t want to go out to the grocery store. So I made up my own! Those of you who know me will know this is quite a feat, as I am still getting acclimated to the kitchen, and used to freak out if I didn’t have a specific recipe and follow it exactly. I have been improvising more with foods lately, so I thought I’d give a drink a try! Using only what I had in my apartment, here is how I did it:
Sarah’s Humdinger Mango Ginger Juice, With Tamarind, Honey, and Cardamon Recipe
- 1 large mango
- 1 ginger root (@ 4 inches)
- 2 tsp tamarind sauce
- 1 tbs honey
- 1 1/2 pinches of ground cardamon
- Chop the ginger root into small pieces (leaving the skin on).
- Loosen the mango flesh (there is probably a more efficient way of doing this, but I cut the mango into chunks and scraped the flesh off…of course, my mango was quite overripe. I got it when it was still too green with the intent of letting it sit, which I did, perhaps too long).
- Put the ginger and mango in a blender.
- Add 2 1/2 cups of water.
- Blend on grate until less chunky, then blend of puree.
- Add 2 tsp of tamarind sauce to the blender.
- Blend on mix or stir.
- Strain the juice into a medium sized sauce pan.
- Add 1/2 cup more of water.
- Heat on stove top on medium/medium-high, stirring occasionally.
- Add 1 tbs honey and 1 1/2 pinches of ground cardamon.
- Bring to a boil.
- Allow to cool.
- Add to a pitcher, and fill the pitcher with more water until you reach desired consistency/taste. I added enough water to make 3 pints altogether.
- Serve on ice.
Yesterday I explored The Good Life Market at the Banksville Shopping Plaza on Banksville Road. It was recently reaffirmed that I have insanely high cholesterol, so I thought I’d see what they had in the way of whole grains and other foods my nutritionist had suggested. The nutritionist especially recommended whole grains, things high in fiber, and things with “the good fat” as I call it (mono- and poly-unsaturated, omega 3 fatty acids, etc…the stuff you get from almonds, fish…). The young woman who was working there was very knowledgeable and very helpful. I didn’t use one of the available buggies, because I thought I was “just looking” so I had quite an arm load by the time I was done. In toto:
some of my bootie from The Good Life Market- 3141 Banksville Road, Pittsburgh, PA 15216
- Tinkyada Brown Rice Veggie Rotini
- Deboles Multi Grain Spaghetti
- Amy’s Cheese Enchilada Meal (frozen dinner)
- Amy’s Black Bean Enchilada
- Amy’s Brown Rice Bowl
- Amy’s Tortilla Casserole
- Amy’s Original Rolled Oats
- Barbara’s Cinnamon Puffins
- Bob’s Red Mill Muesli
- Organic Adzuki Beans
- Westsoy Rice Drink
- Woodstock Farms Organic Almonds
- Red Yeast Rice Supplement
- Bach’s Flower Essences: Rescue Remedy, Rockrose, and Pine (I used to have about 10 different ones but I forgot them in a refrigerator where I used to live and my old roommates threw them out :()
Hopefully this will help me to live The Good Life…a healthy, eco-conscious, guilt-free lifestyle!
Its the good life, Better than the life I lived,
When I Thought that I was gonna go crazy
Now my grandmama aint the only girl callin’ me baby
And if you feelin’ me now,
then throw yo hands up in the sky
-Kanye West “The Good Life”