Time to prepare for Winter Colds and Fluelderberry

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Juice Log 1/10/13

Lately, I’ve been juicing or blending drinks at least once a day.  School started back this week so I’ve haven’t been able to update this as before.  Anyhow, this is a follow up on the daikon radish drink that I made.  It is nothing to be played with.  Even after eating lunch and dinner and having a green drink that day, I still burped daikon radish juice all night.  Isn’t that a bit odd?  You’d think I’d burp the last thing I ate.

I drank the juice again the next day same amount (small tea cup).  I felt ill most of the afternoon. Nothing specific just blah with little energy, almost flu-like but not quite.  My right eye stayed filmy no matter how many times I to clear it with tears or wiping it. At times it was like looking through a blurry lenses at the eye doctor. Then my sinuses were congested most of the day as well.  It occurred to me that daikon breaks accumulations but just how do those accumulations leave the body?  Tears, mucus and more! The drink was strong and so was the effect.  It wasn’t pleasant nor was it pretty.  I’ve started drinking de-tox tea and extra water to help the process along.  By late evening I began to feel normal. 

While on the subject of radish…I had some radish sprouts that i was just dying to add to a smoothie.  But, they turned out so bitter!  So I added some pea sprouts, cucumber and pear. I added lime seltzer water and had an interesting beverage. It has a weird sort of taste but I’ve frozen the rest and plan to make margaritas complete with salt rimmed glass. I’m not sure if I’ll use tequila or just plain seltzer water. I imagine either way they’d should be fantastic. 

I’ve got a bit of the daikon radish juice left…but I’m not sure I want to do a round three with it. Even though I’m opposed to waste, I wouldn’t mind letting this one go.  I think next I’ll try something that’s light and refreshing and a different type of cleanser like cucumber, celery and cilantro with a bit of lemon.

Revision

Life is full of those moments where you alter your course, slightly.  Like starting school to be one thing and graduate as something totally different.  I started out totally, sugar free and gluten free but that was because I had a serious problem.  Now, the problem is not an issue anymore so I’ve updated and upgraded my habits to reflect that change. I am basically and forever gluten free but now i include a small amount of natural sugar and raw honey in my diet.  Sugar is not the enemy, the enemy is me.  Sugar does not force me to guzzle mouthful after mouthful of it in various ways, I did that voluntarily.  It’s time I stopped.  Sugar has a purpose in a nutritionally sound diet.  But at no time should I allow it to take over or show up in places where it is not needed.  I control that.  ME.

Still, sugar being that it can feed candidiasis, give cancer the energy to grow and encourage all kinds of negative responses from my body; I must be aware that its probably best to avoid it all together but a little won’t hurt from time to time. 

earthyspectrum

Today, marks a new adventure in blogging for me and my friends.  It’s a blog about all aspect of Juicing and Blended fruit and vegetable drinks.  Sometimes they may be for health reasons and sometimes they are ordinary beverages but we take our juice serious.  I urge you to keep a juice journal with all your recipe’s and artistic renderings of your juicing experience and maybe you might produce something we can all share. I hope this grows into a feast for the eyes as well as the body. Juicing in all its colors flavors and tastes is a sensual pleasure that satisfies to the soul.

Check out ” Juice This!” at http://www.juicethisblog.wordpress.com.

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It starts with a squeeze

Today, marks a new adventure in blogging for me and my friends.  It’s a blog about all aspect of Juicing and Blended fruit and vegetable drinks.  Sometimes they may be for health reasons and sometimes they are ordinary beverages but we take our juice serious.  I urge you to keep a juice journal with all your recipe’s and artistic renderings of your juicing experience and maybe you might produce something we can all share. I hope this grows into a feast for the eyes as well as the body. Juicing in all its colors flavors and tastes is a sensual pleasure that satisfies to the soul.

Check out ” Juice This!” at http://www.juicethisblog.wordpress.com.

at what point is raw food no longer raw

A colleague was eating a salad that contained of all things raw kale. I reminisced on the day when kale was reserved for decorations not eating. So I asked him…”Is kale on the salad menu these days?’ My question must have seemed strange to him. Judging by the paper packaging his salad was I assumed it was from a salad bar. He munched on a leaf of kale. The kale was dry and  seemed like whole uncut leaves among his other undressed salad items. He munched for a bit on mouthful of the sauceless kale and then looked up at me from his food but didn’t return a reply.  I smiled and said…I”ve got raw kale and home marinating in olive oil and lemon juice, just made it today.” This must have sounded ridiculous to him, he replied, “that’s not raw.” Then he grabbed his food and slid over to the next table and sat with his back to me. Our conversation was done at that point, I guess.

Never mind his rather odd actions, I meant no harm but thought that since I don’t go out to eat at places that served raw kale and obviously he did that he could tell me if this was the norm these days. I guess to really know I’ll have to do some research on my own.

But really his statement that my kale at home was not raw stunned me a bit. I never thought uncooked kale marinating in oil would not be considered raw. It wasn’t cooked.  But then is your daily raw salad no longer raw just because you add salad dressing?  So, I ask at what point is raw not raw?

Here is my Kale  Salad recipe. It smells raw, the shredded kale gives off an earthy green aroma. it looks raw…not a drop of heat is used to process it, unless you count my energy and body heat as a cooking source.  And tastes delicious with the other ingredients..also raw. Instead of working the ingredients with my bare hands as some people do, I put everything in a bag and work through the bag to distribute the essence and oil throughout.  Refrigerate to marry all the flavors for a few hours to overnight.

Kale Salad

Bunch of shredded kale with ribs removed
1 tomato totally smashed with hard stem pieces removed.
1 spoonful of Extra Virgin Olive oil
a few cloves of garlic diced finely or pulverized
a few shreds of carrot
the juice of quarter lemon
organic seasoned salt and kelp mixed together to taste

Put everything in a ziplock or similar bag and squeeze all the air out before zipping it closed.  Squeeze to work all the ingredients together.

If you are following the “No Sugar, No Gluten and no Fruit” philosophy this would be a tasty side dish. 1/2 cup is a serving as the flavor and texture is very intensely raw. You need to eat at least 3 servings of greens a day. Plan to make no more than you plan to eat in 2 or three days. Try different kinds of kale. Lacinato or dinosaur kale gives the most intense green taste and aroma.

If you consider this cooking then let me make you a steak using this method…hope you like it rare.