Three days in and the juice reboot is going well, it’s not only juices – it’s also “whole” versions of fruit and vegetables, but it’s nothing except fruit and vegetables so for 3 days now I haven’t had any meat, fish, bread, pasta, rice, nuts, or anything else you can think of that isn’t fruit or veg. I’ve surprised myself by not really missing these things much, apart from a handful of nuts for snacking on in the afternoons, and while I really wanted some toast yesterday morning, once I had the juice I was satisfied.
Place a big bowl of colourful salad in front of me and I’m happy, so there have been a lot of meals that I’ve loved. Also some of Joe’s recipes have been a revelation like his raw carrot & ginger soup, carrot apple and ginger juice and even green vegetable soup.
That said, breakfast of cooked apples and berries tastes like it needed some sugar added, I’ve had to reduce the amount of celery in any of the juices, it’s too strong a flavour and makes them so hard to drink.
So do I feel energetic and healthy so far? I’m not sure… I’ve been pretty tired for the last couple of days, which may be because of work or possibly the long time it takes to prepare food for the next day! Make no mistake – prep is key and for this it needs proper time dedicated to it! Here’s what Rich (hubby) took to work the other day:
I’ve also got some spots on my face – I was hoping for quite the opposite! So we’ll see what my complexion is like at the end this.
As far as working out, I haven’t held back because of the reboot and am about to go for a 20k run (I’m marathon training), which I’m a little anxious about but am sure will be fine.
Here are some of the recipes of things I’ve made over the last few days which I’ve loved (all thanks to Joe Cross – www.rebootwithjoe.com)
Makes 2 servings. Nutrition per serving: 196 kCal; 819 kJ; 2 g protein; 46 g carbohydrates; 1 g fat; 0 g saturated fat; 3 g fiber; 31 g sugar; 85 mg salt
2 in (5 cm) piece of fresh root ginger
Celery-Pear-Cucumber (green juice)
Makes 2 servings. Nutrition per serving: 151 kCal; 631 kJ; 4 g protein; 33 g carbohydrates; 1 g fat; 0 g saturated fat; 2 g fiber; 16 g sugar; 91 mg salt
10 kale leaves
2 celery sticks (modified from Joe’s 6)
Raw Carrot and Ginger Soup
Makes 2 servings. Nutrition per serving: 559 kCal; 2337 kJ; 6 g protein; 62 g carbohydrates; 35 g fat; 10 g saturated fat; 12 g fiber; 33 g sugar; 246 mg salt
3 cups (720 ml/24 oz) carrot juice (about 20 carrots)
1 cup (120 g/41⁄2 oz) fresh coconut meat (optional but recommended)
2 tbsp honey
1 tbsp finely chopped fresh root ginger
1/2 tsp chilli flakes
2 tbsp cold-pressed avocado or olive oil, to drizzle
2 tbsp chopped fresh coriander, to garnish (optional)
1. Put the carrot juice, avocado, coconut (if using), honey, ginger, chilli, and salt into a blender and whiz until completely smooth.
2. Taste and adjust the seasoning if necessary.
3. Before serving, garnish the soup with a drizzle of oil and some chopped coriander.