This morning started with a green smoothie made with spinach, kale, banana, apple, pineapple, papaya, mango, kiwi and coconut milk. I had a small handful of nuts with my smoothie. I know I'm not supposed to have nuts on the reboot, but that has been the one thing I decided to not be perfect on.
I sent Mark to work with leftover roasted squash and mushrooms with lots of fresh fruits and veggies in his lunch.
About 10am I fixed the V-28 juice. Mine was actually only a V-16 juice because I forgot to put in the 12 radishes! It was ok, but a little heavy on the beets. I think I'll try it again in a few days with the radishes and one less beet before I give a final analysis.
V28
3 large Red Beets
2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes
By 11:30 I was hungry again so I drank the liquid off last night's green soup and then heated the veggies with some Asian Peanut Sauce. I was 1/2 way through eating my veggies when I got a phone call from Connie. It's her birthday and she and Shirl were in town so they asked me to meet them at the Konditorei for lunch and some cake. I told them I had already eaten but that I would meet them there to visit.
I drank water with a lemon slice while they ate their lunches. The food there is amazing, but I was able to look at it, appreciate it, but not crave it. It was a good experience.
When it came time for cake they wanted to try 4 different flavors. They ordered 3 pieces and I order one. I let them try mine and then told them I was not feeling in the mood for cake so I had it boxed up for later. It was on the kitchen counter all afternoon.
There were several times during the afternoon that I mysteriously found myself by the kitchen counter with an open cake box just looking at it. It was a 4-layer lemon cake with lemon frosting. It was so beautiful. I kept thinking that if I ate it no one would know but me, and then I could get right back rebooting. Then I realized that this is what I always end up doing and then I eventually end up in a sugar spiral that takes months to get out of. I finally gave the piece of cake to Summer for her and Matt to share after the kids went to bed. One day, one victory at at time.
For dinner we had Baked Zucchini with Tomatoes and Herbs with Sweet Potato and Carrot "Fries". Both were excellent and complimented each other. The "Fries" were more like roasted veggies, but tasty. I only added the olive oil, Celtic salt and pepper.
Baked Zucchini with Tomatoes and Herbs
5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Sweet Potato and Carrot “Fries”
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt
Preheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.
Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.
Makes 2 servings
Per serving:
Calories: 278
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