Zucchini Chips Experiments

Zucchini post, margination, sans nooch, pre dehydration.

Part three of "Stuff I Bought Before I Got Sick Therefore I Had to Find A Way To Preserve It" involves some zucchini I picked up at the produce stand. I don't even know why I buy zucchini. I made myself sick of it a long time ago and usually just buy it to let it go bad in the fridge in the next few weeks- but since I had the dehydrator out I decided to get crazy. I found a formal recipe filled with pretty pictures, and immediately decided that I didn't have the energy for that. I took my spiralizer and two zucchini, and got to work using the slicing attachment. After a few seconds I decided to cut a slit down the zucchini, so now I have something slightly resembling a chip. From there a squirted a few drops of greek dressing, and quickly decided that would be way too strong for this, so I poured copious amounts of lemon juice on the zucchini, along with some garlic infused olive oil and plenty of fresh dill I bought for a pickling project I have also dogged off. I let the mixture marinate overnight, and the next day I ground some pepper and himalayan salt over the mixture, and added nutritional yeast (nooch) over half of the mixture for a variation. I gingerly laid the zucchini onto the trays and placed them on my ancient Ronco dehydrator, given to me years ago by my dear Pawpaw, and now we wait. And wait. And wait. Patience is a virtue when you're dehydrating things. I hope all my effort and patience pays off.

Behold the Cucuzza (Googootz!)

Yesterday I mentioned I had to my daughter's utter delight, picked up a cucuzza (pronounced googootz) from the local produce stand. Cucuzza is an Italian squash, similar in taste to a zucchini, but is very long and thin. I bought it mostly for the novelty, as my father in law is Italian and I had heard him speak of his mother cooking cucuzza a few times- I thought it would be fun for nostalgia's sake. I spoke with him Saturday night, was given instruction as to how to prepare the unwieldy squash, and plans were made to cook it in a traditional Italian dish.

Look at this baby and her squash! Anyways, Sunday morning, the day we were supposed to cook, I woke up with a splitting headache, a swollen throat, an aversion to light and noise- I may have woken up a vampire. I'm not sure. I sent my husband to my inlaw's house with the prepped cucuzza and a two year old, and those dear souls did double duty cooking and caring for the sweet little one- even braving the grocery store and bringing me Sudafed. On top of all that, dear husband came back with huge bowls of spaghetti sauce and the cooked cucuzza- could they be any more kind?

It is delicious! It was served with pasta, or course, but I'm going to try it with konjac noodles, as I try to keep my carbs low and I am generally just all around weird. So delish!

Always An Underachiever

It looks like my posts are becoming almost a yearly thing. I'm getting off a weird sickness right now, and with my reemergence into the real world I've gotten back into making foodstuffs. Simple things, as I've got a toddler and am still not 100%, but anything is something, I suppose. We are in the height of summer, and fresh fruits and veggies are in season, ripe and in abundance. I picked up beaucoup strawberries Thursday of last week before I got sick, along with a cucuzza (which delighted my little one), and some creole tomatoes. By the time I felt a little better Sunday night many of the strawberries had spoiled, the rest I sliced in halves and popped in my trusty way old Ronco dehydrator, and Elle was thrilled with the result. After that I loaded the dehydrator with some figs from my mother in law's tree she was kind enough to send my way, and they should be done tonight. Home dried fruits are my favorite- it's been years since I've messed with the dehydrator, but they are so easy and honestly that's all I can muster in this insufferable Louisiana heat.

The Tempeh Shepherdess Pie Recipe for Veganomicon Review- A.K.A. That Time I Forgot To Add To Season a Dish But It Was Still Pretty Good

Hey Everybody! Today in my test kitchen I gave the recipe "Tempeh Shepherdess Pie" a try form Veganomicon a try. I chose the recipe due to the simplicity of its ingredients, though it contained tempeh, something I'd never tried or felt an urge to due to my general dislike of meat substitutes. The recipe is as follows in the book:

Tempeh Layer:

• 2 (8 ounce) packages of tempeh
• 1/3 cup tamari or soy sauce
• 2 cups water
• 2 tablespoons + 1 teaspoon olive oil
• 1 large onion, cut to 1/2-inch dice
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced (about 3 cups) (I don’t like mushrooms, so I don’t add these, but I usually add another package of tempeh to compensate!)
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• Lots of freshly ground black pepper
• *1 cup frozen peas
• *1 cup frozen or fresh corn (*Instead, I use 2 cups of mixed frozen veggies, so you get string beans and carrots in there as well)
• 2 cups veggie broth
• 1/4 cup all purpose flour
• 1/4 cup freshly chopped parsley
• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
• 1/3 cup plain soy milk, or other non dairy milk
• 1/4 cup oil
• 3/4 teaspoon salt, or to taste
• Plenty of freshly ground black pepper

1. In a large skillet, crumble the tempeh to bite sized pieces. Add the water, tamari, and 1 teaspoon of the oil. Cover, and let boil for 10 minutes. Start boiling the potatoes in the meantime.
2. Remove the lid from the tempeh, and continue to boil until most of the liquid has evaporated, about 5 more minutes. Drain the tempeh in a colander, and return the pan to medium high heat (no need to wash it).
3. Saute the onions in the remaining olive oil for 5 minutes. Add garlic and saute for another minute. Stir in tempeh, along with sliced mushrooms (if using) and spices. Cook for about 10 minutes over medium high heat until the mushrooms are juicy, and tempeh slightly browned. While this cooks, your potatoes should be ready now, and you can preheat your oven to 375F.
4. Add the frozen veggies and cook until heated through. You may need a little extra oil here.
5. Mix together the veggie broth and flour until pretty much dissolved (a few lumps are okay). Add to tempeh along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally.
6. Prepare your mashed potatoes. (Just prepare them like you normally do!)
7. Place the tempeh filling in a 9×13-inch casserole dish. Spoon the mashed potatoes over the filling (I like to put spoonfuls in the corners and work my way in, then using the back of my spoon, I spread them together).
8. Bake for 20 minutes; the potatoes should be slightly browned on top — if they’re not, stick them under the broiler for 2 to 3 minutes.

I myself made substitutions- for one, I nixed the grapeseed oil and went with olive oil. Secondly, I FORGOT THE DAMNED THYME AND CORIANDER. Who does that? I also used canned corn and peas, and wheat flour in lieu of all-purpose flour  because that's what I had on hand. And you know what? It was pretty ok. A little on the bland side, but I'll take responsibility for that because again, I FORGOT THE DAMNED SEASONINGS. The tempeh pleasantly surprised me, I prefer it only about 6,000 times more than tofu. I was impressed. And the vegan mashed potatoes? Didn't miss the dairy. Not one bit. I'll have to give this recipe another test run to give it a fair grade, but in spite of my screwups it was a pretty solid dish and I would make it again. All of a sudden I'm all "Team Tempeh in the House!" 

Today's Lunch: Chili-Lime Rubbed Tofu

This has got to be the ugliest crap I've ever cooked in my life. 

Hey Everyone!

Today's lunch is Chili-Lime Rubber Tofu taken from Appetite for Reduction by Isa Chandra Moskowitz. As I'm sure you guys have noticed I'm a huge fan of mexican food and citrus, but I am NOT a fan of tofu. I don't get it. Tons of vegans and vegetarians subsist on tofu alone, it seems, but I cannot muster a taste for it AT ALL. I figure I must be cooking it wrong, so I try to make a tofu dish every once in a while to see if I can figure it out. I chose the following recipe because it has everything I love in live... and tofu.

Chili-Lime Rubbed Tofu

Recipe from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz

• 1 block extra firm tofu cut into 8 pieces width-wise
• 2 tablespoons mild chili powder 
• 1/4 teaspoon salt
• Zest of 1 lime
• Juice of 2 limes (1/4 of a cup, to be exact)
• 1 teaspoon oil
• 1 teaspoon soy sauce 
• 2 cloves garlic

1.  Preheat oven to 400 F. Poke each slice of tofu with a fork a few times to allow the flavors to seep in.

2.  Mix together the chili powder and salt in a small dish and set aside.

3.  Pour the lime juice, oil and soy sauce into an 8 x 13 inch pan. Use a microplane grater to grate in the garlic and mix in the lime zest. Toss each slice of tofu in the pan to coat.

4.  Rub or sprinkle each slice of the tofu with a big pinch of the chili powder mixture, until well coated. Bake the tofu on one side for 10 minutes, flip it and sprinkle/rub with more of the chilli powder mixture and  bake for another 10 minutes.

5. Remove from the oven and serve.

I prepped my tofu by further pressing and freezing it because I like extra-firm, unslimy tofu. I cooked it just as indicated, placed a slice on my oh-so-chic white porcelain and matte grey Noritake dish, and reluctantly took a bite of the concoction. And how did it taste? Absolutely disgusting. I hate you, tofu. Never again.

The Green Lemonade Trials: Day Three

Hey Everyone!

So today's the final day of the Green Lemonade Trials, and Ladies and Gentlemen I feel we may have a winner. This juice omits the spinach featured in our last two recipes, is light on the kale, and is a total dupe for Whole Food's infamous, delicious green lemonade. Without further ado here's the winning recipe!

Green Lemonade

6 leaves of kale

4 celery stalks

1 cucumber

3 small green apples

2 lemons

You know the deal. Wash, peel, juice. Ta dah! I believe I have a new favorite! 

The Green Lemonade Trials- Part Two

Hello Everyone! Welcome to my second part of the Green Lemonade Trials! Today's recipe is as follows:

Green Lemonade
Taken from The Reboot with Joe Cross by Joe Cross

2 apples
4 handfuls of spinach
16 kale leaves
1 cucumber
4 celery sticks
2 lemons

Directions:
Wash everything, peel the lemons, and throw everything in the juicer!

This recipe was hard on my juicer. The kale leaves got jammed and hung up on the small blades of my Breville juicer, which was a real pain. That is due to the type of juicer I have, but that might be an initial deal breaker, because I don't want a juicer breaker.
Now on to the juice:
This is still a very green juice, however I find all the greens to be nicely balanced- if there is too much of spinach, kale, or celery, the vegetable in question's taste overpowers the juice. This juice has a nice tang and is nice and substantial. I prefer this recipe to yesterday's- but we have one more recipe to go before I can weight in for certain! Tomorrow I try my third recipe and weigh in on who is the winner!

Today's Recipe: Tortilla Soup, and Yesterday's Green Lemonade Review

So today I cooked Tortilla Soup from the Appetite for Reduction cookbook by Isa Chandra Moskowitz for dinner and must I say it is DELICIOUS. I love tortilla soup, but I'm picky about it. I don't like it too much on the tomato soup side, so I never order it when I'm at restaurants because I'm just not willing to take that risk. The only thing I would change about this recipe the next time around is I would scale down the spice. This baby has HEAT.








Vegan Tortilla Soup

Recipe courtesy of Appetite for Reduction




Ingredients:

1 tsp olive oil

1 small yellow onion, sliced thinly

2 jalapenos, seeded and sliced thinly

1 green bell pepper, seeded and chopped into 1/2 in. pieces

4 cloves garlic, minced

1/4 tsp red pepper flakes

1 tsp salt

24 oz whole tomatoes

24 oz vegetable broth

4 oz baked tortilla chips (~2 cups)

1 tbs ground cumin

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

1/2 cup chopped fresh cilantro

juice from 1 lime 

Preheat a 4 quart pot over medium-high heat
Saute the onions, jalapenos and green pepper in the oil until the onions are translucent, about 5 min. use a little nonstick cooking spray or broth, if needed, to keep it from burning
Add the garlic, red pepper flakes and salt and saute for another minute
Break up the tomatoes with your fingers and add them to the pot, including the juice
Fill the tomato can with broth and add it in
Mix in the cumin
Crush 2 oz of the chips into crumbs and add to the pot
Cover and bring to a boil. Once boiling, lower heat to simmer, add the beans, corn and cilantro and simmer for 5 min.
Add lime juice, ladle soup into bowls
Crumble remaining chips over the top, garnish with cilantro and serve.


Yield: Serves 4











As for yesterday's green lemonade recipe? At the risk of sounding redundant there was too much green, not enough lemonade. I think the recipe could use more apple and lemon- but I have two more recipes to try out so hopefully I'll find my Holy Grail. Tomorrow I'll have another recipe and a review. Fingers crossed I find what I have been craving!

The Green Lemonade Trials, Part One

My blueberries are blooming, spring has sprung, and for me that brings a shift in diet. Instead of loading up on warm comfort foods I start eating more cool foods such as salads, and start drinking more juices. One of my favorite juices of all time is Green Lemonade. I love the tartness, and it's a great way to sneak those pesky vegetables into your diet. There are tons of green lemonade recipes out there, and this week it is my personal quest to discover the perfect green lemonade. I have a few recipes in mind, and below is the first recipe I am going to attempt. I'll follow up with my review of this recipe tomorrow. 

Green Lemonade
Taken from 101 Juice Recipes by Joe Cross

Ingredients (makes two servings):

-1 green apple
-2 handfuls spinach
-8 leaves kale
-1/2 cucumber
-2 ribs celery
-1 lemon

1) Peel lemon. 
2) Wash all ingredients
3) Add all ingredients through juicer and enjoy!

So easy. Now if only someone would clean up my juicer and my prep mess for me!


Nutrition per serving:
Calories: 74
Fat: 1g
Trans Fat: 0g
Cholesterol: 0g
Sodium: 61mg
Carbohydrates: 17g
Fiber: 1g
Sugars: 7g
Protein: 3g

Pasta de Los Angeles Recipe from Appetite for Reduction- Or The Best Pasta Recipe in Existence

So today in my test kitchen I tried the "Pasta de los Angeles" recipe from Appetite for Reduction cookbook and I've got to say this has got to be my all-time favorite pasta recipe HANDS DOWN. I mean this stuff is DELICIOUS. The best. I could probably live off this crap. The recipe? Oh. Here it is:

Pasta de Los Angeles

8 ounces whole-wheat angel hair pasta
1 teaspoon olive oil
1 cup thinly sliced shallot
3 cloves garlic
1 jalapeno, thinly sliced
1 cup chopped fresh cilantro, plus extra for garnish
4 plum tomatoes, chopped (about 3 cups)
½ teaspoon salt
Zest and juice from 1 lime
1 (16 oz) can black beans, drained and rinsed (about 1 ½ cups)
1 bunch spinach, coarse stems removed (about 1 pound), washed well

1. Bring a covered to of salted water to boil for the pasta. Then prepare the sauce.
2. Preheat a large skillet over medium heat. Sauté the shallots, garlic and jalapeno in the oil for about 5 minutes. Stir in the cilantro and let cook for about a minute. Add the tomatoes, salt and lime zest (reserve the juice). Cover the pan and cook for 10 more minutes, stirring occasionally. The tomatoes should be nicely broke down and saucy, but some whole pieces remaining are just fine. Add the black beans.
3. By this time the water should be ready. Add the pasta and cook according to the package directions.
4. While the pasta is cooking, add the spinach to the skillet, tossing to wilt. Once everything is added, cover and cook until the spinach is cooked down, about 3 more minutes. Squeeze in the lime juice. Turn off the heat. 
5. When the pasta is ready, drain and add to the sauce. Use a pasta spoon to toss it, making sure that the pasta is well coated. Serve immediately, garnish with extra cilantro if you like.

Per serving (when serving 8): Calories 220; Fat 1.75 g (saturated 0.25 g); carbohydrates 44.5 g (fiber 9.5 g); Protein 12 g; Sodium 200 mg; Vitamin A 125%; Vitamin C 50%; Calcium 10%; Iron 22%

So here's my subs: I couldn't find shallots so I used purple onions, I couldn't find whole wheat angel hair pasta so I used whole wheat plain ole' spaghetti pasta, and I used canned plum tomatoes. I also used baby spinach. I must say I think this is one of my favorite dishes sp far and can see it being a new staple. I would consider this recipe to be restaurant worthy. I can't say enough good things about it. Make this stuff. You'll love it.

Today's Vegan Lunch- Roasted Spaghetti Squash and Kale

Roasted Spaghetti Squash and Kale

Adapted from The Pioneer Wife

Ingredients
1 small whole Spaghetti Squash
Olive Oil
Salt And Pepper
1 bunch of Kale, Stalks Removed And Torn Into Pieces
½  Onion, Diced
Tony Chachere's, Salt and Pepper to taste
1 teaspoon Balsamic Vinegar

Preparation
Preheat the oven to 350 degrees.

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some Tony Chachere's, salt, and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with Tony Chachere's, salt, and pepper. Toss to combine.

Add the squash to individual bowls, then top with a good amount of sauteed kale.

(Or, you can toss all the kale and half the squash together.)

Taa Daa! And it's done! Easy and healthy.

Appetite For Reduction: 125 Fast and Filling Low Fat Recipes- The First Impression

Appetitive For Reduction: 125 Fast and Filling Low-Fat Recipes is written by Isa Chandra Moskowitz, which is also the author of Veganomicon and runs the website Post-Punk Kitchen, a goldmine for vegan recipes. It goes without saying that these are 125 recipes in this book, all ranging between 200 and 400 calories per serving. They are all plant based, low in saturated fat and sugar, and high in fiber. There are many gluten and soy-free options available for those with dietary restrictions. 

There are eight chapters in this book dedicated to different food groupings:
1: Full-On Salads
2: Totally Stuffable Sides
3: Rub-Your-Tummy Veggies
4: Main Event Beans
5: Sink-Your-Teeth-Into Tofu and Tempeh
6: Talk Pasta to Me (& Noodles)
7: Soul-Satisfying Soups
8: Comfort Curries, Chili, and Stews

There is a section explain nutrition and all of the recipes have the nutrition information per serving. Gluten-free, soy-free, items taking 39 minutes or less to cook, and recipes with downtime are all labeled with recipe icons. 

Veganomicon- The Review

In an attempt to broaden my food horizons and to ween myself off of processed, prepackaged vegan and vegetarian foods I ordered two cookbooks, Veganomicon, as suggested by my friend Christi Gregurich, and Appetite For Reduction: 125 Fast and Low Filling Low-Fat Vegan Recipes just because the sheer number of positive reviews caught my eye. I didn't realize until the books were delivered into my hot little hands that these books shared an author- Veganomicon was composed by Isa Chandra Moskowitz and Terry Hope Romero, while Appetite for Reduction was written by Isa Chandra Moskowitz. I have yet to make anything in either of these books because I haven't been grocery shopping since I've gotten them, but I've had a chance to thumb through them and here's my first impressions of Veganomicon. My impressions of Appetite For Reduction is coming tomorrow, y'all!

One of the first things I noticed about Veganomicon was the vast variety of recipes. There are over 250 recipes organized into !seventeen! different categories-
1: Snacks, Appetizers, Little Meals, Dips and Spreads
2: Brunch
3: Salads and Dressings
4: Dressings
5: Sammiches
6: Vegetables
7: Grains
8: Beans
9: Tofu, Tempeh and Seitan
10: Soups
11: Casseroles
12: One-pot Meals and Stove-Top Specialties
13: Pasta, Noodles and Risotto
14: Sauces and Fillings
15: Breads, Muffins and Scones
16: Cookies and Bars
17: Desserts

Woo, that's a mouthful. Also included are guides for lower-fat cooking, how to cook a vegetable,a grain and a bean, cooking and prepping terminology, menus, and pantry staples. There's something in this massive cookbook for everyone, and is ripe with information for the beginning vegan. Besides- its name is inspired by Evil Dead 2- what's not to love? There's a wide range of cuisines represented in this cookbook, and I'm pleased that they don't depend on synthetic meats, which totally ick me out. No mature way to say it. Fake meats suck. So far my first impression has been overwhelmingly positive- but we haven't put this cookbook to the real test yet. I'm looking forward to testing out some of these recipes in the upcoming weeks.

My Vegetarian Staples

Let me tell you, it is NOT EASY being a vegetarian in the booming metropolis of Baton Rouge, LA. I am generally either at work or on the go, so my diet sadly consists of a lot of processed food- but even vegetarian processed food isn't always easy to come across in Baton Rouge. We recently got a new Trader Joe's here in Baton Rouge, so my work diet consists of their prepackaged salads and frozen Mexican TV dinners. When I'm out eating if I'm lucky I'm stuck with a black bean burger or garden sandwich, but often I'm stuck with ordering items off the side menu- French fries, steamed veggies, and lettuce and a cherry tomato in a condiment bowl, anyone? When I do have time to prepare my food in advance I'm a creature of habit and find myself making the same things almost every time. I make tons of salads topped with olives, corn, tomatoes, sunflower seeds, and anything else you could imagine putting on a salad that didn't previously have eyes. I also make simple black bean salads consisting of a can of rinsed black beans, a can of rinsed corn, a can of drained rotel tomatoes, lime, and whatever seasoning I feel like putting in there. Sometimes I get all fancy and add quinoa or tvp cooked taco filling style, use fresh ingredients in lieu of canned, top with cheese or Greek yogurt (an excellent sour cream substitute, by the way), and add other veggies like chopped bell peppers and purple onions.
The TVP  I speak of is super easy to make- I heat two cups of water to boiling and remove from heat, and mix in half a cup of TVP and a packet of taco seasoning. Some people add a tablespoon of soy sauce or Bragg's liquid aminos but I find that to be unnecessary. Wait about 10 minutes and kazam! Taco filling that's much better than the "ground beef substitute" they try to hock in the freezer section. Seriously, who do they think they're trying to fool with that nasty crap? Use it as a burrito filling or put in a taco shell with lettuce, tomatoes and cheese or faux cheese, you're golden.
I also snack on these "real food bars", whatever they mean by that. The brand is called Barre and I love the spirulina and the cinnamon pecan flavors. They're excellent to keep in your purse for when you're stuck on the road with nothing but snickers bars and potato chips in sight.
So that's pretty much my diet in a nutshell. The lack of variety may be unhealthy but it's delicious, so things even out. So what do you other vegetarians/vegans out there exist on? Let's swap recipes, I obviously need to mix it up some.

The Juice Fast- A.K.A.: The Failure Post

Hey Everyone!

So my three day juice fast has come and left, and I am sad to report I failed miserably. I meant to post each day of the fast. I meant to do a lot of things. What did I do? I can't really remember, because I was so fuzzy, lightheaded and dumb my memory of the fast is more like a long hallucination. Day one started out simply enough. I had my six juices I had picked up the day before from The Big Squeezy in Baton Rouge (at the tune of $49 a day plus tax). I read the directions and followed as specified on The Big Squeezy's website, and drank the juices in the order listed on the bag. I say website because when I picked up my juice the girl who checked me out was new and couldn't answer any of my questions. I did fine, except ran into a problem. If you drink a juice every two hours and only have six juice that means unless you stay up for only twelve hours you're going to be without nourishment for a few hours. I've got a life, damnit. I've got stuff to do. So I did what any red-blooded starving American did. I ate a baked potato from Whole Foods. So day 1: utter failure. Rinse and repeat on day two. Except on day two extreme lightheadedness and irritation set in. And then there was day three. OH DAY THREE.
So the thing with The Big Squeezy is you get two days of juice at a time. You make an appointment to pick up the juices, they're ready (in theory) when you get there, and you grab them and go. Easy, right? EXCEPT IT DIDN'T WORK LIKE THAT THE THIRD DAY. And I was hungry. And I was cranky. So when I placed the order and made my appointments to pick up the juices the girl who took my order asked what time I would like to pick up my juice on Sunday. I asked her their hours on Sunday and they said from 7 a.m. to whenever. I told them I would be there at 9:00 am for the rest of my juices.
Guess who doesn't open until 10:00 on Sundays? Guess who was stuck sitting around until 10:00, and even then still had to wait for them to get the damn juices together? Guess who was starving and quite over The Big Squeezy after their half-assed excuse blaming "the new girl" again after pulling up my paperwork and seeing their error. Yep.
It probably didn't help that I nixed caffeine and any unnecessary medication during the fast. I feel it was poorly instructed on their part and poorly executed on my part. I probably don't have the willpower required to nix food, caffeine, and modern medicine for three days. I also might have tried to cut out too much at once. Either way my experiment  was a blatant failure. I think the next time I attempt a juice fast instead of buying expensive premade juices I'm going to make my own. I have a Breville juicer and juicing manuals, but thought buying the juices premade and set out would be the way to go for a first fast. I was so wrong. Luckily for me no one was seriously hurt, I didn't incurred jail time, I have not been disowned by any of my friends, and I'm only out $160 and three and a half days of my life.
Oh, and I forgot to mention a few more things of note. After the third day I crashed. Like laying in bed, crying, just all around feeling horrid. My transition back to my normal plant-based vegetarian diet was rocky and at times *ahem* uncomfortable. I also had a severe spike in asthma attacks during the fast which was EXTREMELY unsettling, and likely explains a lot of the lightheadedness and passing disorientation.
My original intent for the juice fast was for detox purposes. I'm not sure if I succeeded in detoxing, I think I may have screwed that part up with the potato. Hopefully my next *homemade* fast will yield clearer and healthier results.


Edit: Does anyone have any suggestions for my next juice fast?  I'd love to hear other's experiences and comments, opinions, any feedback below!

The Veggie Transition

Hello Everyone!

My cousin-in-law Stacey is a new vegetarian considering making the transition to veganism, and wanted to know about how I went from omnivore to vegetarian. It all started innocently enough. Years ago I was laying in bed with my dear, sweet furchild Gigi, geared up for a pleasant night of popcorn and Netflix. I'm a documentary buff and of course lean towards food related documentaries, so after browsing through the menu a short while I stumbled upon Food Inc.
Never did I expect it would lead up to where I am today.
I will spare us all the gross and gory details, but by the end of the film I was clutching Gigi with tears running down my cheeks, staring at the refrigerator in disdain. I promptly gave away all the meat products stored in my pantry, refrigerator, and freezer, and began my new "food journey" with a trip to my local produce stand. I haven't looked back. At first it was tough. Meat is much more filling than veggies as most of us know, so I stayed hungry and cranky for the first two weeks, regardless of how much lettuce and broccoli I forced down my throat. New to the game, my knowledge of vegetarian recipes pretty much ended at salads, and it got to the point where I would dry heave over the thought of eating any more lettuce. I hated tofu, couldn't stand Boca burgers, and soy curls made my skin crawl. Fake meat was just GROSS. I threw hundreds of dollars worth of meat "substitutes" away in the beginning simply because they tasted absolutely disgusting. So then I started getting creative. It turns out being a vegetarian isn't all tofu and salad, which is good- that's no way to live. Besides, you don't really want beaucoup soy in your diet, it'll give a man boobs. It won't give me boobs, unfortunately, but it will give a man boobs.* I discovered TVP, which got me through the hump in the beginning, and today my diet consists of mostly beans and veggies. Depending on the way I cook them I can make virtually any style of dish. It's amazing what you can do with a fully stocked spice cabinet.
Now let's not get this twisted. I'm not an omnivore-shamer. You eat meat? Your business. I don't care. My husband eats meat. I don't hold issue with family farms or hunters either. You know what I take issue with? The abuse and the disgusting conditions in huge, industrial animal farms. Cruelty to animals is simply not ok. That being said, I don't suggest anyone watching Food Inc. If the aren't ready to take a good, hard look at what they put into their body.

My next posts are going to be a little comical and will possibly feature cruelty to myself as I embark on a three day juice cleanse. Stay tuned!