Juice reboot update

Just a quick update at the end of day 4 – the reboot is taking effect! I’ve been full of energy and feeling great today, even my long run was no problem.

This also suggests that being tired for the last couple of days was reboot related. 

My hubby, who is following the reboot throughout the day and having an unrestricted meal at night, felt the benefits one day earlier than me – for the last couple of days he’s been feeling happier, more energetic and generally less tense.

Juice reboot – 3 days in

  
Here I am with this morning’s breakfast – a  smoothie made with cucumber, apple, lettuce and kale. It actually tastes a lot better than it sounds or looks.

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:

  
(Plenty of Tupperware is also needed).

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)

  
Carrot-Apple-Ginger Juice

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

Ingredients:
6 carrots
4 apples
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

Ingredients:
10 kale leaves
2 cucumbers
2 celery sticks (modified from Joe’s 6)
2 pears

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

Ingredients:
3 cups (720 ml/24 oz) carrot juice (about 20 carrots)
1 avocado
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
sea salt
2 tbsp cold-pressed avocado or olive oil, to drizzle
2 tbsp chopped fresh coriander, to garnish (optional)

Directions:

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.

Juice reboot

juices  

I’ve always been interested in food and nutrition, believing in eating freshly prepared food and “eating ingredients”. After recently watching some documentaries (including Sick, Fat and Nearly Dead) Mr H and I have bought ourselves a juicer and are about to embark on a 7 day juice reboot.

We are following Joe Cross’ plan (http://www.rebootwithjoe.com) – I like it because it’s actually a mix of juices, soup and vegetables in salads – so something to bite into.
Also, there’s a shopping list which makes life a lot easier (speaking of shopping, at the grocery checkout today the woman commented on how colourful my shopping was – a happy start!)

It’s a little experiment to see how we feel, I’m hoping for glowing skin, lots of energy and a general feeling of wellbeing and health.

What I’m worried about is weight loss making me look gaunt, constantly feeling hungry and fatigue.

Only time will tell, watch this space… 

Kale ‘Crisps’

My attempts to snack healthily continue, everyone is raving about how good kale is for you. According to medicalnewstoday.com it’s packed full of fibre, vitamins A, C and K, lots of minerals and it’s low in calories but high in protein – happy days!

The only trick to making kale crisps is making sure they don’t burn (which mine did a little, although I quite like that burnt carbon taste).

To make them, take a bowl of washed kale leaves (tough stalks removed) and mix with 1 teaspoon of olive oil, salt and pepper. Place on an oven tray (I recommend putting greaseproof paper under the kale) and put in a low oven – 120 degrees – for 8-10 minutes.

So are they any good?

Yes – nice and crispy just like crisps and particularly nice straight out of the oven.  A great accompaniment to a light lunch sandwich, salad or soup.

They should keep for a few days, although I put some in a sealable sandwich bag for a snack on the go but wouldn’t recommend it because they went soggy. (I might have bagged them when they were still a little warm).

Sweet & salty crunchy roasted chickpeas

It’s no secret that I love to eat and am pretty much always hungry. So my main obsession at the moment is having healthy snacks readily available.

This week I tried these roasted chickpeas, the recipe is delightfully simple:

– drain a can of chickpeas and place them baking tray on top of grease proof paper

– roast in the oven on 190 degrees for 30-45 minutes until a darker brown and feel crunchy

– tip into a bowl and mix with a generous pinch of cayenne pepper, teaspoon of salt and a teaspoon of sugar

They are ready! They’re nice to eat warm or you could keep them in an airtight container for a few days.

The verdict: a tasty snack, kind of similar to popcorn and easy to make.

Pumpkin Soup

IMG_2797

Another easy soup, which I’m a little obsessed with this year is pumpkin soup.

The ingredients you need are:
– fresh pumpkin (1kg gives you around 4 servings) – peeled and chopped into large cubes
– an onion – roughly chopped
– a stock cube (chicken or vegetable)
– hot water
– salt & pepper
– chilli flakes (optional)

And here’s how to make it:
– In a heavy based pan gently fry the roughly chopped onion in a little oil.
– Once the onion is soft, add the pumpkin – season with salt and plenty of pepper.
– Add boiling water until it covers the ingredients and throw in a stock cube.
– Boil for 30 minutes until the pumpkin is soft.
– Add a pinch of chilli flakes and liquidise the soup – it is now ready to eat!

This soup is lovely with some Parmesan cheese grated on top.

For a little extra spice, add a pinch of ground nutmeg.

Roasted Tomato Soup

roasted tomato soup

It’s cold and all I want to eat are warm things. Luckily, I’ve found out how easy it is to make this tomato soup.

Next time you have the oven on for whatever reason, put some tomatoes in a dish, season with salt and pepper, maybe a pinch of chilli flakes, throw in a peeled clove on garlic, add a little oil so they don’t stick to the dish and roast for around 45 minutes, until the tomatoes are bursting.

roasted tomatoes

Put everything in a pan and liquidise them with a hand blender (or put everything in your blender and liquidise). If you’ve got some herbs add them before blending – tomato and basil are always good, but mint, parsley or thyme would work too. If needed, add a little water – although I didn’t need to.

You might want to hold one of the tomatoes back and chop it up to add after everything has been liquidised for a little texture in your soup.

That’s it, your soup is ready! Heat it up to eat whenever you like.

(Also, pat yourself on the back for efficiently using the oven to make not 1 but 2 dishes)