Modified Juice Cleanse, Day 2

Since being prescribed antibiotics for a sinus infection, my original plan for a three day juice cleanse was derailed.  Trying to see the positive in this situation, I refocused my efforts on eating only whole foods, nothing processed, no meat, no dairy, for a minimum of three days, in addition to about half the juices.  I theorize that my body can use all the extra vitamins and nutrition it can get to help me feel better.

In addition to my morning Formula 2, I had the following juices [All juices from Pure Food and Drink in Tuckahoe, NY]:

  • Formula #13: Carrot, Apple
  • Formula #8: Green Apple, Cucumber, Grapefruit, Mint
  • Formula #14: Pomegranate, Orange, Beet

The #13 didn’t do too much for me taste wise, I almost wish it was thicker and I could’ve heated it up as soup.  I’m sure that defeats some of the nutritional benefits of pressed juices.

The #8 felt like a refreshing cocktail, I would definitely grab this in the summer.  Unfortunately, the combination of snowy winter weather and being sick has left my bones feeling cold, so I’m craving more hearty and comforting versus refreshing.

The #14 was terrible at first sip, then it grew on me and I actually finished it pretty quickly.  The beet flavor is very overwhelming, but in a weird way, hit that comfort food feeling I was craving.

I picked up some of these Mary’s Gone Crackers “Super Seed” crackers at Stop&Shop on my way home from work, along with some dinner ingredients.  I only had a few, but the texture is much lighter than I was anticipating and they have a great black pepper/sesame flavor that was perfect after all the juice.  I’m not sure if everyone would qualify these as an unprocessed food, but for me, these are “cleanse approved.”  Especially since I’m pretty much making up the rules as I go along.

I was craving something warm and flavorful for dinner, but wanted to stick to meat and dairy free.

A very ginormous baked potato went in the toaster oven for about an hour or so, while I got started on the veggies.  A container of mixed baby kale and baby spinach, a few sliced baby portobella mushrooms, a yellow pepper, and a shallot were cooked up in a scoop of coconut oil.  I added the kale/spinach a handful at a time, intermittently while the whole thing was cooking to vary the texture; leaving some barely cooked, and some cooked all the way down.

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The game changer for this meal, slathering the baked sweet potato with roasted red pepper hummus.  I got the idea from Googling vegan, vegetarian, and cleanse related recipes.  Personally, the idea seemed weird but the texture and flavor worked so well that I can’t wait to have it again for dinner tonight.

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