diary of a first-time juicer.

Ah, yes: food. How I have missed you.

I am proud to say I completed my first juice fast successfully, that is, with practically no cheating (damn, you, peanut butter!) and I am very happy with myself. As someone who feels like I am constantly on the run, it was such a relief being able to put certain parts of my life on "pause" while the rest of me continued with the going, going, going. I honestly cannot wait for my next attempt at juicing, and I have plans to revisit this experience over Christmas vacation. Winter break is one of the few times of the year I really get to re-boot amidst the chaos and stress that is being a non-tenured teacher. I am hoping Douglas will join me (please, oh please?!) for at least a few days of the cleanse. I will probably do five days again, and this time neither Doug nor I will have to worry about being stuck indoors with homework. I am actually contemplating the idea of dedicating every Sunday in December as a "juice" day. I have several friends who fast once a week and rave about it. I think it could be a great way to help me "reclaim" those Sundays that I want to spend reflecting and relaxing but always end up spending with errands, chores, and school work. Maybe this could be my own version of Advent.

For those of you considering a juice fast of your own, here is some feedback I hope will be useful to you:

1. You may feel a bit tired during your fast, but my suggestion is to keep busy. I don't know about you, but on days when my schedule is chock-full, particularly with things I actually LIKE to do, I find that I almost have to remind myself to eat. The hardest times for me were when I was stuck inside with mind-numbing tasks (grading research papers, anyone?) and my mind kept searching for distractions, most particularly food. I tend to snack when I am bored (one of my main diet foilers) and not being able to felt like torture at times. Again, it was not really hunger, but simply an overwhelming desire to put food in my mouth. If you decide to fast, try to schedule fun activities or focus on to-do list items you would really like to check off.

2. Plan ahead. Once I went back to work, I was not prepared with the proper amount of juice for my work day, and that was real trouble for me. I did fine during the morning and early afternoon, too busy with my lessons and other activities to think about a growling tummy... but the minute the school bell rang and the day was over, I was headed for disaster. If you cannot be at home during times you would normally snack or eat a meal, be sure you have a pre-made juice with you. I do not recommend trying to push through without food (unless you are doing a complete fast) because you will be much more vulnerable to temptations. My weak moments came during times I tried to extend myself too far and ended up reaching for the easiest nourishment possible.

3. If you cannot afford the BluePrint juices I mentioned in an earlier post but would like to find other pre-made raw juices you can use as back-ups for when you are not at home, I discovered that some Whole Foods markets offer freshly made juices and nut milks that are available at about a quarter of the price. Still more expensive than juicing at home, but a more affordable option for those who need something on the run. 

Those are just my two-cents from my first experience. I hope to become more familiar with juicing recipes, which I may share with you the next time around. 

A lot of good things are coming in December. Not only Christmas (hooray!!!) but in a few days I begin an East Asian history workshop at Princeton University with my friend Alison and I will be starting my yoga classes. I have plans to see my good friend Theresa soon (it has been too long) and will be done with my final two formal observations of the year. In a few short weeks, Douglas will officially have only one year left of school. I am so excited for what is coming next and I cannot wait to relax with him over Christmas break, celebrate another semester of hard work, and plan all of the exciting adventures he and I want to get into during his last year as a Rutgers student. I am so proud of him and so full of joy and dreams over what is to come. 

juice cleanse, day 4

Little juice experiment update: I am almost through day four and I caved and ate one (heaping) spoonful of all-natural peanut butter. I am trying not to let one little setback devastate me but I do feel a little guilty. Now, granted, I did successfully meet my three-day goal, but with my updated push for five days I still have just over 24 hours to go... I was interested to see how the fasting would go now that school is back in session and my response is so-so: on one hand, it was easier because I am frequently so busy at work I don't even have time to think about food. Most days I spend my lunch "hour" (40 minutes) nibbling on something while I lead a club meeting or help a student with work. So, I made it through the day surviving on my two pre-made juices... But on the other hand, trying to make it from our 11:00 AM lunch break and the conclusion of our department meeting at 4:30 was a disaster waiting to happen. Getting home, famished, at 5:00 with no juice prepared... enter peanut-butter. Oh well, tomorrow is a new day.

So, overall I did find it easier to feel comfortable on the cleanse while keeping busy at work. One of the hardest parts about being home and fasting, besides the boredom, is being around a partner who is NOT fasting. Watching Doug eat some of my favorite snacks, smelling his food while I prepared meals, staring at his glass of wine while we cuddled on the couch... torture! I would imagine this whole process would be easier if I had a juice buddy. Douglas said he might like to try a short juice cleanse like this over Christmas break, although I think he may have reconsidered after he caught a whiff of my leafy-kale beverage last night. I hope he will try it so we can do it together next time. Yes, I plan on there being a "next time."

My goal for this last day of fasting is to really take it all in and decide where I would like this whole experience to lead me next. How do you hit the "restart" button?

juice cleanse, day 3

So here I am, three days into my juice cleanse. Everything is still going pretty well. My energy level is up a little bit (I spent Day Two in bed, boy was I tired!) and my hunger levels are about the same. One thing that is really getting to me, however, is the boredom. I am realizing how much of my focus, entertainment, and pleasure are oriented around food. While I am not physically hungry I do feel my mind craving the excitement and fulfillment of eating. That is something I am trying to overcome. I know that I am providing my body with the nourishment it needs - my vitamin/mineral intake is substantial and my caloric intake is around 1,200 calories a day (not what I would need for weight maintenance but enough to keep me from going into starvation mode). It is really just the wonderful distraction and satisfaction that food gives that I find myself craving. It was not such a big deal while I was out and about running errands on Friday, but the past two days, spent indoors with only the unpleasant act of paper-grading to distract me, that I have found myself dreaming of food. I decided I want to extend the cleanse for two more days to up the effects. I am excited to see what happens.

Today's drink of choice was this blend of kale, green apple, and pineapple. Doug thought it was gross but I actually quite liked it, you just had to get over that "freshly-cut grass" aroma.

happy thanksgiving!

Hoping your holiday was filled with laughter, love, libations, and lots of leftovers (mmm!) :)

cooking up a "storm."

Yes, I did just make that joke. Another busy weekend quickly coming to a close... but Douglas and I have both been given Monday and Tuesday off due to the anticipated effects of Hurricane Sandy, so I am not feeling as anxious as I usually would around this time on a Sunday night. This weekend was spent cooking, cleaning, and running errands as per usual, but with the two extra school-free days in our future, I think the cooking extravaganza will continue, providing we do not lose power. I do not find much time to cook for myself during the week, so I always attempt to cram in as much kitchen experimentation as I can for Saturdays and Sundays. This weekend my culinary accomplishments included a delicious chicken curry, my first attempt at Indian cuisine. I think Doug would agree with me when I say that it came out wonderfully! Definitely something worth making again, and worth sharing :)

We ate this over a bed of basmati rice and I tried a bottle of Three Philosophers on the side. An interesting beer, slightly sweet... I am still unsure how I feel about it taste-wise, but I definitely felt its effects shortly after. Too much for this lightweight. We took a nice long nap immediately following our meal.

The curry recipe is one of Epicurious's "blue ribbon" entries, which means it comes with way more than just my recommendation. I altered the recipe slightly by using boneless chicken thighs rather than a whole chicken and I also added peas in the last stages of cooking for some extra nutrition. I think this dish could be served as a vegetarian entree as well; I would love to experiment by adding some cauliflower and carrots in the future. Let me know what you think!

Ingredients:

1/4 C unsalted butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 T finely chopped peeled fresh ginger
3 T curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
3 1/2 to 4 lb boneless chicken thighs, cut into large chunks
1 (14.5-ounce) can diced tomatoes
1 C of fresh or frozen peas
1/4 C chopped fresh cilantro
3/4 C cashews
3/4 C plain whole-milk yogurt

Directions:

1. Heat butter in a wide, heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
3. Add chicken and cook, stirring to coat, 3 minutes.
4. Add tomatoes, including juice, peas, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
5. Just before serving,
 pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

wheatless chicken meatballs with sage and spaghetti squash

After posting a recipe a week for Doug and my meatless September, I decided that I really enjoy sharing my meals with you! This month, we are no longer vegetarians, but I have been doing what I can to prepare gluten-free (and low-carb, in general) dinners for the two of us. My new go-to dish is spaghetti squash, a hearty meal without the refined carbohydrates. By using the dried cheese instead of breadcrumbs, you can skip the gluten while still giving some "hold" to your meatballs. I prefer the strong flavor of pecorino-romano, but you could use a parmigiano-reggiano as well. I like to make a big batch and eat it throughout the week - a real lifesaver for those late nights tutoring, studying, and hitting the gym. The recipe below serves about four people. Enjoy!

Ingredients: 

1 lb of ground chicken breast

1/2 C dried, extra-fine pecorino-romano

1 large egg

1/2 large yellow onion, chopped

4 cloves garlic, chopped

2 large sprigs of fresh sage, chopped

Salt and Pepper

Olive oil

 Directions for Squash:

1. Preheat oven to 375 while you cut and clean squash (I still have yet to master the act of cutting a large squash in half... Doug has had to step in and I have the scars to prove it!)

2. Lightly coat the halves with olive oil and season with salt and pepper

3. Bake with open faces down in a oven-safe pan (I used a glass lasagna pan) until golden brown, about 30 - 45 minutes.

4. Once cooled, use a fork to loosen up the "meat" of the squash, which will come out like strands of spaghetti

5. Toss with your favorite red sauce - Doug and I prefer puttanesca, but a simple marinara or vodka sauce will work, too.

Directions for Meatballs:

1. Lightly coat a large sauté pan with olive oil and cook onions over medium heat until clear

2. Remove from heat and add chopped garlic, stirring together while pan is still hot

3. While pan cools, mix together ground chicken, cheese, egg, and sage - season with pepper (I suggest holding off on the salt, since pecorino-romano is quite salty on its own)

4. Add the cooled onion and garlic mixture

5. Use your hands to shape the mixture into balls and place in a lightly oiled pan over medium-high heat

6. Brown the meatballs on all sides

7. Add the red sauce to the pan and simmer until meatballs are cooked throughout

meatless, part ii

I have to tell you, Doug and I are finding this vegetarian diet pretty easy.  We just completed week number two of meatless munching and I am happy to report another successful seven days of deliciousness.  This weekend I decided to save a little money with a focus on simpler, cheaper dishes: this arugula and fontina frittata.  The original recipe was published in Gourmet magazine and can be found on my favorite site for recipes, Epicurious.  Delicious, easy-to-make, and inexpensive, I will enjoy eating this throughout the week (it made eight slices).  I chose to serve the frittata with some roasted creamer potatoes of my own recipe and a mixed green salads with cherry tomatoes, kalamata olives, and balsamic vinaigrette. Delizioso!

Ingredients for Purple Creamers
purple creamers (I use five per person)
olive oil
garlic powder
rosemary
salt and pepper

Ingredients for Frittata
1 garlic clove, halved
1 1/2 T olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 Fontina, rind discarded and cheese cut into 1/2 inch cubes

Directions for Purple Creamers

1. Place oven racks on top and bottom thirds, set broiler to high

2. Cut potatoes into eighths

3. Place potatoes in a 9x9 baking pan (I used a glass Pyrex)

4. Lightly coat with olive oil and season with herbs, salt, and pepper, to taste

5. Place pan on bottom rack of oven, turning potatoes about ever five minutes until toasted on all sides (about 15 minutes)

Directions for Frittata

1. Preheat broiler (or continue on high after making potatoes)

2. Cook garlic in oil in a 10-inch ovenproof skillet (I used my Le Creuset) until golden, about 2 minutes

3. Discard garlic and add arugula, stirring frequently until wilted, about 2 minutes

4. Whisk eggs, salt, and pepper until combined, then pour over arugula and cook, undisturbed, until almost set, 5 to 6 minutes

5. Sprinkle cheese evenly on top of eggs and broil on top shelf until eggs are set and cheese is melted, 1 to 2 minutes

Let me know how it comes out!

meatless, part i

Anyone who knows me well knows I love to cook.  I love food and am interested in the culinary process from farm to table.  I do my best to ensure that the food I put into my body is sustainably produced, nutritious, and (most importantly) delicious.  I believe that food is a means of not only sustenance, but also bonding and enjoyment, and every bite ought to feel good inside and out.  I have been challenging myself to find meals to prepare that satisfy my nutritional needs while also meeting my sensual demands.  As I mentioned in an earlier post, Douglas and I decided to make vegetarianism this month's nutritional challenge.  Since neither of us are yet well-versed on the preparation of non-animal protein sources, we decided to go on a modified version of the diet and are continuing to consume eggs, dairy, and fish while we learn the ropes.  I am so happy with the outcome of our first meal; we have been eating omelets and salad for dinner for most of the week, so it was nice to have a complete dinner this weekend.  I liked this one so much that I decided to share the process with you.

I found this recipe in September's issue of Real Simple in their segment on two-night meals entitled "4 Ways to Transform Your Leftovers".  The dish is quinoa with sweet potatoes, kale, and pesto, and it was absolutely delicious.  Doug AND my fifteen year old non-veggie-loving brother enjoyed the meal, and that is saying something.  The quinoa is cooked following the package instructions (for some reason I was intimidated about cooking quinoa but it is so easy!) and the veggies were simple, nutritious, and tasty.  I cooked the vegetables in my Le Creuset oval french oven and used pre-chopped kale.  The whole process took about a half hour.

Ingredients
2 cups quinoa, rinsed
1/2 cup olive oil
3 small sweet potatoes (about 1 and 1/2 lb.), peeled and cut into 1/2 inch pieces
kosher salt (1 tsp) and black pepper (1/2 tsp)
1 medium red onion, sliced
2 bunches kale (1 and 1/4 lb.), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
pesto and toasted walnuts, for serving

1. Heat the olive oil in a large Dutch oven over medium-high heat and add the sweet potatoes, salt, and pepper.  Cook covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 min.

2. Add the onion to the pot and cook, tossing occasionally, until they are tender, 4 to 6 min.

3. Add as much kale as the pot will fit and cook until tender, tossing frequently, adding more kale when there is room, 3 to 4 min.

4. Serve over the quinoa and sprinkle with the pesto and walnuts.

That's it!  It was so easy and tasted amazing.  I was so happy with how it came out, I made an even larger portion of the veggies the very next night so that I can reheat and eat them throughout the week.

Note: I have some ideas brewing for recipes that I would like to share, but am very new to food photography.  If anyone has any suggestions on lighting/technique, I am all ears.  In the meantime, please be patient with me while I learn to perfect my skills :)