I am so glad to be back with our monthly Meatless Monday Supper Club! It is always encouraging to see how many people are interested in better health—and are willing to make some big changes to make it happen!
“To Juice or Not to Juice” was the subject at hand this month. Our guest speaker shared some good information from a booklet by Steve Wohlburg and some insights learned from watching the documentary Fat, Sick, and Nearly Dead.
We concluded that juicing is a great way to get a boost of nutrition that many of us don’t usually get because we don’t eat enough beets and greens. Some may choose to do a short juice fast while others choose to supplement a healthy diet with a green drink or beet juice.
One of the best reasons to do a juice fast is to “reboot” your taste buds. Many of us have sabotaged our taste buds with fat and refined sugars. After a juice fast your taste buds have grown accustomed to not having those things and even the simplest foods are a taste explosion!
My husband and I did a seven day fast. The first few days were very hard! The third day was THE worst, but it improved after that and we felt better. When it was all over we felt good and the food tasted GREAT. Now we no longer fast but supplement our diet with some healthy juices. Here are some recipes for the juices we used for our juice fast.
Beetroot Blast
- 1 apple, cored and sliced
- 1 lemon, peeled
- 2 tall celery stalks
- 1 beet, with the leaves
- 1 handful of spinach (optional)
Mean Green Juice
- 6 kale leaves
- 1 cucumber
- 4 celery Stalks
- 2 green apples
- ½ lemon
- 1 piece of ginger
*(vary by cutting celery in half and adding spinach, chard, and cilantro)
Delightful Green Juice
- 2 apples
- 1 cucumber
- ½ green cabbage
- handful spinach
Beta-Carotene Bomber
- 4 carrots
- 2 golden beets
- 3 oranges
- ½ inch of ginger
