My Two Week Juice Fast

Beet Juice Today is my last day of a two week juice fast. Two weeks not eating anything but just drinking water, herbal tea, and veggie juices (OK I will admit I did do some fruit juices) oh and coconut water from fresh young coconuts! It was an interesting experience.  Totally different from the first time I did a juice fast. But the first time it was more of a juice feast than fast. I am thankful that I had this opportunity to do a juice fast for two weeks. If it were not for Sashenka then I would have never completed it successfully. He encouraged and motivated me (also worried for me, made juices, took care of our toddler, gave me a massage, etc…!!!) A huge thank you!!! I’m not going to say that it was supper easy. But I’m not going to moan and groan about how horrible it was either. I’m just going to talk about some things that were different from what I expected when compared to the first time I did this. And of course a juice recipe at the end.

  • The first time around, the first three days were exhausting. I felt like a drug addict with a headache and absolutely no energy. This time, my first three days were not as extreme. Yes, I felt a little bit week and hungry but not as bad as the first time. I was surprised that I could actually function normally; and this all on only 3 juices a day. Where, compared to the initial feast, I did ten juices a day.
  • Cravings. The past two weeks I did not know what that word meant! I did not have a single craving for anything. Sure I had an appetite when I saw or smelled food, but I was under control and calm. My first experiment with juicing was an enslaving dance with cravings. I craved burgers to chocolate. Even things I normally do not like. But I was pleasantly surprised that this juice fast did not torment me at all with cravings. I did not mind a green salad with sprouts and an avocado but it was not a possessive kind of ‘want’. Just a ‘sure would not mind’ – kind of thing.
  • The past two weeks were very smooth. No roller coaster like the first time – low on energy and then a high of energy.
  • This time around I did not cheat by drinking V8 – the first time I had two cans of it.
  • I still cooked for our toddler and Sashenka. Where last time I could not be under the same roof of a building with food that is cooking. During the first fast Sashenka ate on our balcony because I could not tolerate the smell. But this time around, I cooked most meals for both of them and even made cinnamon rolls today and veggie burgers for a cookout on our street!
  • I enjoyed the juices exceedingly more the past two weeks then on the initial juice feast. And had the inspiration to get creative with them.

 

And speaking of tasty juice recipes…

…. The star that is pictured consists of…

1 Sweet Potato

1 Beet

2-3 Carrots

Juice root veggies with skins on and enjoy!

This juice is very filling, sweet, and beautiful!

 

Sweet Potato Bowl with Chimichurri

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I enjoy my subscription to vegetarian times and this is another recipe that I have attempted at making. I made only two minor adjustments from the original recipe. One the red quinoa is switched to white quinoa (red would have looked great, I just did not have any on hand). The other one is I used more garlic then the recipe notes (as usual). We love garlic and the Chimichurri defiantly needed the extra garlic in my opinion. Without it would have been bland. This is a very healthy dish packed with nutrients and is definitely guilt free!

Sweet Potatoes and Quinoa
2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
1 tsp. olive oil
1 cup quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced
Chimichurri
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
4 cloves garlic, minced
½ tsp. sweet paprika
¼ tsp. red pepper flakes

Preheat oven to 425°F. Wash potatoes and dice them into cubes. On a baking sheet spread them in a single layer and season with salt pepper and olive oil. Cook quinoa as directed on package. Usually 2 parts water to 1 part quinoa. Season with salt if desired. While the potatoes and quinoa are cooking make the Chimichurri. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. Serve sweet potatoes and quinoa in a bowl topped with sliced avocados and Chimichurri. And wedges of home grown tomatoes are a refreshing on the side. Enjoy!

Baby Greens Sweet Potato Soup

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Creamy without any cream. Blended sweet potatoes have a creamy consistency by themselves. I baked some sweet potatoes ahead of time thus this soup was super fast to make. Heathy and nutritious and the greens add more texture and flavor.

1 onion diced
2 celery sticks diced
2 carrot sticks diced
3 baked sweet potatoes
2 cups tightly packed baby spinach and baby kale
2 vegetable bullion cubes
2 tbsp extra virgin olive oil
Salt pepper
Smoked paprika and dried basil for garnish.

In a pot sauté onions with olive oil till golden. Then add celery, carrots, water, and bullion cubes. Boil till carrots and celery are soft. Add baked sweet potato and bland everything in a blender or with an immersion blender. Return to the pot if used a blender and add greens to the soup. Season with salt and pepper to taste. Simmer till greens become wilted. Spoon into a bowl and garnish with smoked paprika, dried basil, and drizzles of olive oil. Enjoy!

Vegan Stuffed Sweet Potato

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This is the best tasting stuffed potato that I have ever tasted. Sweet or regular, vegetarian or not, twenty times better than the sour cream, butter, and cheese stuffed potatoes!!! And that was my favorite. Until now! When I tried it I was not starving hungry (everything tastes good when you are hungry). Sashenka dislikes sweet potatoes. He approached them very open-mindedly and has tried about 5 different recipes that I have made but still did not like the taste of the sweetness in a potato. When I was baking the potatoes, Sashenka stated he will not be having any and proceeded to reheat borscht and make pasta for himself. When I finished crafting my masterpiece, Sashenka had already eaten a bowl of borscht and stated that he will try a bit of my sweet yam. I told him not to touch it until it had its photo shoot. But sensing that he will like it I proceeded to make him one too. By the time I stuffed his potato, he had finished eating his meal. After his first bite he was pleasantly surprised that he liked the stuffed sweet potato and humbly admitted that it was delicious. He went on to finish the potato after he was full! It was that good.

So here are the toppings:

Baked sweet potato

Sauteed red onion with broccoli

Tomato basil hummus

Diced fresh tomato

Kalamata olives