Tag Archives: Cinnamon.

2014 Winter Juice Feast. Day 37. Carrot Comfort Juice.

Today felt like the opposite of yesterday. I decided not to stress about my “to-do” list- I stayed relaxed and present…and still pretty much got my to-do list done (but enjoyed it a lot more). I finished a book on fasting that I wasn’t particularly impressed with. The author gave a list of “signs” that you should break a fast…like wanting to chew...I’ve wanted to chew almost every day since I started and if I took  that advice I wouldn’t have made any breakthroughs! It  was one of the odd days where food hardly bothered me. I made Britney a pot of chili and while it smelled good, it didn’t really smell like food. The texture and smell just seemed strange. It smelled good, I just didn’t want to eat it. I’m really missing crunchy lettuce still but it’s not an unbearable craving. I made the following juice yesterday when I was really struggling with cravings and it was delightful. Maybe not true comfort food but the best I can do for now!

Carrot Comfort Juice

Carrot Comfort Juice

4 lbs carrots

1 drop organic almond extract

1/2 tsp cinnamon

Juice carrots and stir in remaining ingredients.

Today’s Juice Feast: herbal tea with raw honey, 32 oz Green Peppermint Crisp, 1 oz E3Live, 3 oz wheatgrass, 32 oz Cherry Pie Coconut Water (recipe to come), 28 oz Herbed Jicama Juice (recipe to come), 34 oz orange/beet/dill with cayenne, 34 oz carrot/beet greens with pumpkin pie spice and stevia.

Advertisements

1 Comment

Filed under juice fasting, juice feast, juicing, Recipes

2014 Winter Juice Feast. Day 27. Cinnamon Ginger “Heartbeet” Juice

There were a couple of weeks there where my juice feasting partner-in-crime, Miss Wellah Farzan, was all like “I’m loving this juice feast, I’m so grateful, blah, blah, blah”* and I was like “ummmm…I want to eat everything.”

I didn’t know if I’d get over it. Would I spend three months craving burritos and being complacent?

Thankfully, the answer was “no”.

I can honestly say that I am currently deeply and intensely grateful to be juice fasting right now. Most “foods” smell weird to me, my only cravings are figs, fresh corn, avocados, and lettuce. I saw a gorgeous head of red leaf lettuce today that I wanted to dive face first into. I feel so different in my body than I did a month ago. My journaling this morning was incredible and I find I’m shifting a lot more easily when I come up against something that I might have previously struggled with. That being said, I am pretty darn exhausted. It’s the end of my work week and I could not be more happy to have a day off tomorrow.

The only other thing I have to report is the blood orange juice amazing.

Oh, and here’s how I’ve been enjoying my beet juice:

Cinnamon Ginger %22Heartbeet%22 Juice

Cinnamon Ginger “Heartbeet” Juice

4 beets

6 apples

1 inch ginger

1/2 tsp cinnamon

Juice produce and stir in cinnamon.

Today’s Juice Feast: 34 oz Juicy Bok Choy in a Glass, 32 oz Cinnamon Ginger “Heartbeet” Juice, 2 oz wheatgrass, 24 oz blood orange, 32 oz carrot/mint/chard, 32 oz carrot/chard, 36 oz tomato/onion/lemon with black pepper essential oil.

*not a direct quote

1 Comment

Filed under juice fasting, juice feast, Recipes

Cinnamon Roasted Squash Wedges with Smoky Maple Dipping Sauce

squish

These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.

Ingredients:

1 small squash (kabocha is really nice for this because of the natural sweetness)
cinnamon
1 cup maple syrup
mesquite
cayenne (optional)
sea salt (optional)

Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.

Leave a comment

Filed under food holiday, Potatoes, Squashes, and Starchy Things

Cinnamon Cantaloupe Shake

Cinnamon Cantaloupe Shake

Ingredients:

Ripe cantaloupe
cinnamon
vanilla stevia (especially great for bland Winter produce)

Halve, peel, and remove seeds from the cantaloupe (or cantaloupes! I used several). Blend cantaloupe flesh and add cinnamon and stevia to taste.

6 Comments

Filed under 80/10/10, fruit

Holiday Spiced Cranberry Green Smoothie


Ingredients:

1 cup water or coconut milk
2 big handfuls spinach or romaine
1 cup frozen cranberries
1/2 an avocado and/or 1 banana
1 big pinch cinnamon
a dash of nutmeg
NuNaturals Vanilla and/or Orange Stevia, to taste

Blend until creamy.

2 Comments

Filed under beverages, fruit, Recipes

What I Ate Wednesday

Ahhh it’s so good to be back to normal days like this…


Yesterday I went in search of a thermos to bring on the airplane with me so I have hot tea all morning long. I had success with this one, opening it hours later, my lemon gingerade was still steaming!

Breakfast was Cinnamon Ginger Green Juice.

Lunch was carrot/romaine/fennel juice blended with avocado, raw sweet potato, maca, cocoa powder and stevia.

Dinner was the roasted sweet potatoes you see below wrapped in romaine leaves with a side of homemade marinara and delicious olives.

Dessert! I rarely splurge on these Omega Truffles as they are quite expensive but I do love the treat once in a while.

2 Comments

Filed under Avocado Based, Potatoes, Squashes, and Starchy Things, veggie side dishes, what i ate

Cinnamon Mango Green Smoothie Ice Cream

After nearly a week of Britney requesting this smoothie for breakfast, I finally sampled it and deemed it blog-worthy! You can do more nut milk for a less thick shake or make the recipe as is and eat it with a spoon.

Ingredients:

1 cup nut milk (we usually use coconut or almond milk)
1 1/2 cups frozen mango
1/2 an avocado
a small handful of greens (spinach and romaine)
1/2 tsp. cinnamon

Blend until creamy.

4 Comments

Filed under Avocado Based, beverages, Dessert, Recipes