Juice reboot – the verdict

It’s the morning after our 1-week juice reboot, so a time to reflect as I drink my hot water with a slice of lemon.

After 3 days of feeling tired (and as a result a little short tempered) from day 4 onwards I felt FANTASTIC, not just on the 4th day, even today I’ve woken up feeling rested and full of energy for the day. For this reason alone I recommend a reboot to everyone!

It’s been delightful eating all the colours of the rainbow on your plate or in your juices – some of the green ones do taste a little swamp-water like but others have been delicious. Either way, it’s impressive how many vegetables you can fit into one juice – going forward we are going to continue juicing at least once a day to make sure we get all our nutrients in.

Things I was concerned about…
Quick weight loss and looking wrinkly as a result of it: I’m pleased to say that neither of us have had any drastic weight loss (and we didn’t want to). I have no more wrinkles than normal and other people have told me I don’t look gaunt. That said, the scales record a weight loss of 1kg.

Constantly feeling hungry: not a problem at all, we’ve had plenty to eat and in fact one day I missed a breakfast smoothie and another and afternoon juice because I just couldn’t fit it all in.

Fatigue: Yes, as already mentioned the first three days I felt exhausted. That said, my husband didn’t, as he started feeling brilliant after just two days, not three.

Things I was hoping for…
Glowing skin: I started out with a few a few spots but they have thankfully now cleared up. I’m not sure if my skin has changed, but my hubby’s has – it’s an all over healthier look and glow.

Lots of energy: a big YES!

A general feeling of wellbeing and health: yes again, we both feel great!

Going forward…
As I mentioned above, we will continue drinking at least one juice a day to keep up the high nutrient intake. Because we both feel so good the plan is to do a 3-day detox once a month.

If you’d like to do the reboot too, I got the plan and all recipes from http://www.rebootwithjoe.com/

Here’s a recipe for a nutrient packed green juice:
(Makes 2 generous servings)

10 kale leaves
2 large handfuls of spinach
6 romaine lettuce leaves
2 cucumbers
2 celery sticks
2 green apples
1 lemon (I have learnt that you should remove lemon skins, otherwise juice is quite sharp)

 
I loved Joe’s Sporty Spice (red juice)
Makes 2 servings
Nutrition per serving: 146 kCal; 610 kJ; 5 g protein; 31 g carbohydrates; 1 g fat; 0 g saturated fat; 5 g fiber; 20 g sugar; 175 mg salt

Ingredients:
4 beets
2 carrots
2 celery sticks
2 oranges
1 lemon
2 handfuls of basil

And finally this morning breakfast smoothie is delicious!

  

Island Green Smoothie
Makes 1 serving
Nutrition per serving: 496 kCal; 2073 kJ; 8 g protein; 91 g carbohydrates; 17 g fat; 3 g saturated fat; 17 g fiber; 63 g sugar; 154 mg salt

Ingredients:
1 mango
1 banana or fresh coconut
1 avocado
a handful of spinach
125 ml (4 oz) coconut water
ice cubes

Directions: Place all the ingredients in a blender and whiz until smooth.

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Gingerbread House

gingerbread house

It’s been a few months since my last post, I guess sometimes life just gets in the way; so for my come back post myself and my sister in law Lavinia challenged ourselves to make a gingerbread house from scratch. Our pile of ingredients at the ready, we set to work.

gingerbread ingredients

Ingredients

for the gingerbread

  • 750g unsalted butter
  • 600g dark muscovado sugar
  • 21 tbsp golden syrup
  • 1800g plain flour
  • 6 tsp bicarbonate of soda
  • 12 tsp ground ginger

to decorate

  • 2 egg whites
  • 500g icing sugar
  • 125g pack of chocolate fingers
  • generous selection sweets – we went for smarties, chocolate pebbles and white chocolate stars

Method

– Heat oven to 180C/gas 6.
– Melt the butter, sugar and syrup in a pan.
– Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. You might need to add a splash of water if it doesn’t quite come together.
– Cut out your template – we doubled the dimensions on this downloadable template from BBC Good Food.
– Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet.

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Lavinia cutting out one of the sides

– Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels.
– Use your left over dough to make the gingerbread men.
– Each section needs cooking for approx. 12 minutes, you know its ready when it’s firm and a little darker around the edges.
– Make yourself a cup of tea and put your feet up while waiting for all sections to cool completely.

Once cooled, you need to make the icing to use to cement the house together.
Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together.

If you don’t have a piping bag, or the one you’re using breaks half way through (which may or may not have happened to me) this youtube video is incredibly helpful to show you how to make one out of greaseproof paper.

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I’m clearly very excited to see our house coming together!

Next, while you’re waiting for the base to be secure before putting on the roof – decorate! You can do whatever you like here and a google image search can provide loads of inspiration – we went for a front door lined with smarties and windows with smartie flower boxes, chocolate fingers on the sides and white chocolate stars on the front.

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When putting the roof on, hold it in place for a while for the icing to begin to dry (we waiting for 2 Christmas songs before we let go).

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Waiting for the icing to set…

gingerbread men
The gingerbread family seem happy enough 🙂

sharon fruit breakfast

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I’ve recently ordered a couple of fruit and veg boxes from Abel & Cole – the idea was to broaden my food horizons and try some new things that I wouldn’t usually buy in my weekly shop.

And that’s what I got – the sharon fruit was a complete surprise to me and I had no idea what to do with it. One suggestion was roasting with a bit of honey or liquidising and swirling into yoghurt.

I settled on a combination of the 2 – peeling and chopping the fruit, adding a squeeze of honey and mixing in to yoghurt to serve with my granola breakfast.

Banana and chocolate muffins

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What to do with a lonely, browning banana?

Make a quick mix of 100g flour, 100g butter, 50g brown sugar, some vanilla essence, 2 eggs and a tsp of baking powder. Fold in the chopped banana, a bag or chocolate chips and bake in cupcake moulds for around 15 minutes on 180 degrees.

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Top with cream cheese icing (cream cheese mixed with lots of icing sugar) and a sprinkle or poppy seeds and you’ve got some quick muffins.

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