The great Winter juice feast is about to begin. If you had told me at the beginning of my first juice feast that I would be embarking on this journey again I would have thought you were crazy. I wasn’t even sure I would make it through that one! By the time I’d finished though, I knew I’d be planning another one within a year. When my extraordinary friend Wellah (who I juice feasted with all 90 days last time) mentioned that she would probably be at it again by New Years I jumped at the chance to join her.
I’m excited to post more soon. I still don’t know if I’ll be posting every day though it’s likely I will. Or maybe I’ll be really bold and go all Youtube with it. Maybe I’ll go 100 days this time! I will definitely sit down and spell out my intentions for this juice feast, talk about how life has been since the first juice feast, the experience in my body since then, food stuff, expectations, and rant on and on about the ridiculous importance of colon cleansing.
For now I’ll leave you with a recipe similar to the last one but with a darker, richer taste added by the dates:
water from one young coconut
10 medjool dates, pitted
1 vanilla bean
1 tsp coffee extract
1/2 Tbsp roasted maca
Blend until creamy.
I have gone back and forth on being a coffee drinker and every time it seems to be because I’m trying to cut all forms of sugar out of my life. As soon as I start eating plenty of fruit again, coffee loses it’s appeal completely! This is currently my favorite smoothie and this afternoon I tried it with frozen bananas making banana latte ice cream!
5 ripe bananas
1/2-1 cup coconut water
1 tsp organic coffee extract
1 tsp vanilla bean powder (or extract)
1 Tbsp roasted maca
coconut sugar or stevia, to taste
Blend and sweeten to taste.
I recently found myself with a stash of herbs that even my massive salads wouldn’t use up. Needing to make sure they didn’t go to waste in my fridge, I got to brainstorming and the following herbal adventures ensued:
Herbal bouquets. Decorative on your dinner table and delectable in your salad. Fill a small vase partially with water and add whatever herbs you have on hand. Leave out a small pair of kitchen scissors and allow family or guests to add the herbs of their choice to whatever dish is on the table.
Herbal aromatherapy. Place your herbs in a pot of water and heat gently over the stove. Leave on low and your house will become as fresh smelling as your herbs of choice.
Herb infused water. Add flavor into your drinking water with your remaining herbs. The longer they sit, the stronger the infusion becomes.
How do you like to use up your herbs?
This was another DIY Christmas present project that couldn’t have been easier.
You will need:
a 9×13 baking pan
1/2 pound dark chocolate (I used 70% cacao)
1/4-1/2 cup smoked almonds, chopped
Cover bottom and edges of pan with parchment paper. Place chocolate on parchment coated pan and place in a warm oven until melty enough to spread. I left the door open and checked on it every 30 seconds or so. When chocolate is melted, spread over the bottom of the pan with a spatula and sprinkle with chopped smoked almonds. Press down any big pieces so they stick. Place pan in refrigerator or freezer until firm and then break into chunks.
Filed under chocolate, diy
I have to admit, Winter is a time when juicing loses a lot of it’s appeal (and I’m about to do another juice feast?? 😉 ) and hot soups really hit the spot. I’ve been craving and eating so much corn lately so this dish really did it for me. Not to mention I made it more than once which almost never happens in my kitchen!
Serves 2 as a meal or 4 as a side.
4 cups vegetable broth
1 small onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 Tbsp cumin
4 Tbsp organic corn flour
1 lb frozen corn
1 cup frozen bell peppers
sea salt and pepper, to taste
cilantro, for garnish
a squeeze of lemon
In a soup pot, saute onion, jalapeño, and garlic in a few tablespoons of broth until soft. Add broth, frozen corn, peppers, and corn flour and bring to a boil, stirring as you go. Once veggies are soft and soup has thickened, transfer half to the blender (carefully) and blend completely. Add the blended mixture back to the soup. Season to taste, transfer to bowls and garnish with cilantro and a squeeze of lemon.
In the past, I’ve tended to be a little leery about herbal remedies, thinking it was mostly an “in your head” sort of thing. However, when we were asked to kitty-sit and I heard my wife mention that she may need to get some allergy medication to make it through I decided to do some research!
Essential oils were my first choice as my several months long obsession has not let up. Here is what I learned : Lavender, Lemon and Peppermint essential oils create an all-natural antihistamine! This triple-threat actually cools down inflammation from the allergic response and as a bonus, acts as a pretty incredible mouthwash 😉
How to use? Just 3-5 drops each in a glass of water 1-2 times daily.
As an added backup I took a quick trip to our local herb store and was given a bottle of Nettle Quercetin**, an herb that is also known for reducing allergy symptoms of the seasonal AND pet variety. Just a couple of these taken with the essential oil cocktail and things have been all good!
The only couple of distressing, sniffly moments were the first night, before she’d had a chance to take her magical concoction AND the one night when she forgot to.
If you’re hesitant about “all natural” remedies, I don’t blame you. I think there are a lot of things out there with pretty outrageous claims. I have to admit though, this has been a lifesaver and I would absolutely recommend it to anyone!
**Caution: Only take one pill to start and wait 24 hours in case of a potential allergic reaction.
Kind of like mac and cheese. Kind of.
1 package of kelp noodles
3 oz chevre
3 oz goat or sheep feta
1 Tbsp thyme
juice of 1-2 lemons
pinch of red pepper flakes
salt and pepper, to taste
Drain kelp noodles and place in a bowl. Mash chevre and lemon juice in a separate bowl, add a little water if needed to make a cream. Pour over kelp noodles and massage in with your hands. Toss in feta, thyme, red pepper flakes and season to taste.